Almond Crusted Salmon Sticks Recipes– A Healthy Snack in 20 Minutes

INGREDIENTS:

16 ounces skinless salmon filet
3/4 cup course ground almond meal
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil, plus extra for drizzling

INSTRUCTIONS:

Preheat oven to 425°F. Mix together the almond meal, paprika, salt and pepper into a shallow dish and set aside.Rinse salmon filets and pat dry with paper towels, then cut into even-sized long portions. Coat each piece of salmon with olive oil, then evenly into the almond mixture.Place each salmon stick on a lined baking sheet and drizzle or spray lightly with olive oil. Bake for 18-20 minutes, until golden brown and crisp on the outside. Serve with your favorite dipping sauce like garlic mayonnaise.

Source :wishfulchef
 

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Avocado Shrimp Spring Rolls Recipe

INGREDIENTS:

• Rice paper for rolling
• 1 cup of dry rice noodles, cooked according to the package directions
• 1 large carrot, thin julienne cuts
• 3 scallions, thinly sliced
• fresh mint
• fresh cilantro
• 2 avocados
• 1/2 pound fresh shrimp, cooked and sliced
• Butter lettuce

For the sauce:
• 1/4 cup hoisin
• 2 tablespoons peanut butter
• 1 teaspoon rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoons chili garlic sauce
• 1/2 teaspoon sesame oil

INSTRUCTIONS:

For the Avocado Shrimp Spring Rolls
1. Soak one spring roll paper at a time, for about 30-45 seconds in a shallow bowl of water. Once fully soaked, place the spring roll paper onto a clean cutting board. They should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water.
2. Place the fillings in the bottom third of the wrapper. I used about 2 tablespoons of the rice noodles, a few cuts of carrots, 1 teaspoon sliced scallions, a pinch of fresh mint and basil, 2 avocado slices, 2 pieces of shrimp and a piece of butter lettuce per roll.
3. Fold the wrapped over the filling and start rolling everything into a roll. About halfway through the roll, stop and fold in the sides. Then continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls.
4. Once all of the spring rolls are assembled, serve immediately.
For the sauce:
5. Combine all of the ingredients into a medium bowl and whisk together. Taste and add more soy sauce if you want it a bit saltier. Set the sauce aside until ready to serve.

Source :whatsgabycooking
 

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Steamed Mussels in Tomato Broth Recipes

INGREDIENTS:

• 1 teaspoon(s) extra-virgin olive oil
• 4 clove(s) garlic, finely chopped
• 6 ripe plum tomatoes, cored and coarsely chopped
• 1 cup(s) dry white wine
• 3 pound(s) mussels, scrubbed and debearded
• 2 teaspoon(s) chopped fresh parsley

DIRECTIONS:

1. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
2. Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.

Source :delish
 

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Moqueca Recipe

INGREDIENTS:

For the Fish
• 1 1/2 pounds Mahi Mahi, cut into large chunks
• 8 ounces shrimp, peeled and de-viened
• 1 lime, juiced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 tablespoon palm oil, melted

For the Stew
• 2 tablespoons palm oil
• 3 cloves garlic, minced
• 2 teaspoons red pepper flakes
• 1 onion, finely sliced
• 1 cups bell peppers, finely sliced
• 1 cup chopped tomatoes
• 1 cup fish stock (vegetable stock works too)
• 1 cup coconut milk
• 1 lime
• 1/4 cup fresh cilantro
• 1/4 cup fresh basil
• Kosher salt and freshly cracked black pepper
• 1-2 cups jasmine rice

INSTRUCTIONS:

For the Fish
1. Combine the Mahi Mahi, shrimp, lime juice, garlic, ginger and palm oil in a large bowl. Toss everything together to combine and let the fish marinate for 20-30 minutes.
2. After marinating, drain the fish and shrimp of any excess liquid. Meanwhile, cook the rice according to the package directions. Set aside once done.
For the Stew
3. In a large heavy dutch oven, melt the palm oil over medium high heat. Add the garlic, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes until fragrant and the onions are softened. Add the chopped tomatoes and stir to combine. Season with salt and pepper.
4. Reduce the heat to medium and nestle the marinated Mahi Mahi and shrimp in the bottom of the dutch oven. Season the fish with salt and pepper and then add the fish stock and coconut milk to the pan. It should just about cover the fish and shrimp.
5. Bring the stew to a simmer, cover, and cook for about 10 minutes until the shrimp is cooked and the fish easily flakes apart. Taste and season with the juice of 1 lime, more if you'd like, and add the cilantro, basil and more salt if desired.
6. Serve the stew over the jasmine rice.

NOTES:

If you can't Palm Oil, or don't want to order it, you can easily use vegetable oil and add in a teaspoon or two of paprika to give the dish it's red color.

Source :whatsgabycooking
 

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Pan Seared Salmon with an Herb Pesto Vinaigrette Recipe

INGREDIENTS:

• 1 shallot, roughly chopped
• 1 cup tightly packed basil leaves
• 1 garlic clove
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil, plus 2 tablespoons
• 2 tablespoons red wine vinegar
• 4 8-ounce skin-on salmon filets
• Kosher salt and freshly cracked black pepper to taste
• 2 cups of rice, cooked

INSTRUCTIONS:

1. Combine the shallot, basil, garlic, red pepper flakes, 1/2 cup olive oil and red wine vinegar in a food processor or blender, and blend until smooth. Season with salt and pepper as needed, and set aside.
2. Heat a large skillet over medium- high heat.
3. Season the salmon filets with salt and pepper on both sides, and drizzle with the remaining olive oil.
4. Transfer the salmon filets to the hot skillet, skin side down. Cook the filets for 4-5 minutes on each side, until just lightly pink in the center. Serve immediately over a bed of rice and top with the basil pesto vinaigrette.

Source :whatsgabycooking
 

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Pesto Grilled Shrimp Recipe

INGREDIENTS:

• 1/2 cup basil, packed
• 1 small clove garlic
• 1 tablespoon pine nuts, toasted
• 2 tablespoons parmigiano reggiano (parmesan), grated
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (~1/4 lemon)
• salt and pepper to taste
• 1 pound shrimp, peeled and deviened

DIRECTIONS:

1. Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
2. Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
3. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Source :closetcooking
 

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Spicy Drunken Shrimp Recipe

INGREDIENTS:

• 1/2 pound shrimp
• 1 can of beer
• 1 shallot, sliced
• 2 cloves garlic, chopped
• 1 teaspoon red pepper flakes, or to taste
• 1-2 bay leaves
• fresh chopped parsley
• salt and pepper, to taste

Add shallot, garlic, red pepper flakes, bay leaves and beer in a large saucepan and turn heat on high. Bring to a boil and reduce beer sauce by half, stirring occasionally.

Add shrimp and cook until pink, about 3-4 minutes. Season with salt and pepper, if needed. Serve with crusty bread or on top of rice.

 

Source :wishfulchef
 

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Family Style Shrimp Scampi Recipe

INGREDIENTS:

• 1 tablespoon olive oil
• 4 garlic cloves, pressed or finely minced
• 1/3 cup bottled clam juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• 2 tablespoons cold butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

DIRECTIONS:

1. In a large pot or skillet, heat the olive oil over medium heat until rippling. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds or so (don't let it burn!). Add the clam juice, salt and pepper. Bring the mixture to a boil.
2. Add the shrimp, cover and cook until the shrimp are pink and just cooked through, about 3-4 minutes, stirring once about halfway through.
3. Scoop the shrimp out of the pan using a slotted spoon and reserve on a large plate or platter. Bring the sauce to a boil over medium-high heat and cook for 1-2 minutes until the mixture is slightly reduced.
4. Whisk in the butter until melted. Stir in the lemon juice and parsley. Season with additional salt and pepper to taste, if needed. Pour the sauce over the shrimp. Serve immediately with lemon wedges.

Source : melskitchencafe

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