INCREDIBLY SIMPLE: AIR-FRIED SALMON BITES

Posted in Air-Frying, Incredibly simple, Seafood by sallybr

Normally, when I share a recipe that uses the air-fryer, I offer alternative ways to make it, in case you do not own one. For this recipe, however, I have to say that the air-fryer method is a must. You simply cannot get the same results without it. Credit for finding the basic method goes to the husband. He often finds things for me to try and his intuition is pretty awesome. All recipes he picks turn out excellent. This was the most recent example.

AIR-FRIED SALMON BITES
(adapted from Wholesome Yum)

24 oz salmon fillets (cut into 1-inch pieces)
3/4 tsp salt
1/4 tsp black pepper
3 tbsp honey
2 tbsp tamari sauce (or soy sauce, but reduce the salt slightly)
1 tbsp olive oil
1/2 tsp hot paprika

In a large bowl, whisk together the honey, tamari, paprika, salt, and pepper. Add the salmon pieces to the bowl and mix well to coat. Marinate for 1 hour. When time is up, turn the salmon pieces in the marinade again to coat well.

Turn the fryer to 400 degrees F. Place the salmon bites in the air fryer basket in a single layer, with some space between the pieces. Air fry for about 7 minutes, check the cooking by removing a piece and cutting through it. It should flake easily and the internal temperature should be around 140F.

ENJOY!

to print the recipe, click here

Comments: This was soooo easy and soooo delicious! Plus, contrary to baking in the oven or using the stovetop, there was NO smell. Not sure how that magic works but I am sold. We only cook salmon by grilling it outside, as I have a serious problem with smells that linger in the kitchen. This was a winner in that aspect.

The meat flakes beautifully, and the marinade was perfect with it. A little sweet, a little spicy… I intend to play with different flavors soon, but the basic approach will be unchanged. I urge you to give this a try. If you are into bowls, Oriental style, this would be a great way to deal with the protein component.

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9Jan2024

CRAB CAKES GO LIGHT

Posted in Seafood by sallybr

We love crab cakes but they can be pretty heavy, not only for the components but the fact they are deep fried. This version is substantially lighter and it is baked in the oven. We truly loved them, so don’t let the “light” label turn you off.

CRAB CAKES
(adapted from Recipe Girl)

12 square saltine (soda) crackers, crushed into crumbs
⅓ cup chopped fresh parsley
2 tablespoons low fat plain yogurt
⅓ cup chopped roasted red pepper (store-bought is fine)
1 tablespoon water
1 tablespoon freshly squeezed lime juice
2 to 3 dashes Sriracha sauce or more to taste
salt, to taste
1 pound fresh crab meat, picked over for shells and cartilage (I used 3/4 pound)
2 large egg whites

Heat the oven to 425°F, and line a large baking sheet with non-stick aluminum foil or parchment paper.

In a large mixing bowl, combine the saltine crumbs and parsley. Stir all the ingredients except the egg whites together, mixing them gently but well. Lightly whisk the egg whites in a small bowl, then add to the mixture, incorporating it well.

Form small crab cakes and arrange them 1-inch apart on the prepared baking sheet. Bake for 10 to 12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.

ENJOY!

to print the recipe, click here

Comments: We served crab legs for our Christmas dinner, and had a few leftover. After my beloved husband processed it all for me, we had 3/4 pound and I went with that amount, keeping all other ingredients the same. Worked well, no issues forming the cakes or baking them. They were superb! A little arugula salad seasoned with just lemon and olive oil was the perfect match. A light meal that was more than welcome for the two of us, when the guest had left us and the normal routine started to set in.

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18Aug2023

KAREN’S SAUTEED SHRIMP WITH CAPERS AND OLIVES

Posted in Seafood by sallybr

If you need a great dinner that will be ready in less than 30 minutes, look no further… I have actually made this recipe several times after Karen published it in her blog, and I bet it will become a favorite with your family too. Something about capers and black olives together makes my mouth water.

SAUTEED SHRIMP WITH CAPERS AND OLIVES
(slightly modified from Karen Kitchen Stories)

1/4 cup olive oil
1/2 cup chopped, pitted black olives
2 tablespoons capers
1 + 1/2 pounds peeled and deveined extra large or jumbo shrimp
1 (14 oz) can chopped tomatoes (I used fire roasted)
Salt and pepper to taste

In a large skillet, heat the olive oil over medium low heat. Add the olives and capers, and cook for another minute or two.Add the shrimp and tomatoes to the pan, and sauté until the shrimp turns pink, about 5 minutes. Season with salt and pepper to taste and serve immediately.

ENJOY!

to print the recipe, click here

Comments: I really think the best way to serve this seafood preparation is over pasta, in this case just a simple spaghetti with fresh lemon and olive oil. Normally I brine the shrimp before sautéing but this time I skipped that step and just made sure not to cook it for too long. It is ready super fast, and all flavors go wonderfully together. Give it a try and then go thank Karen for it!

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13Jun2023

SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI

Posted in Seafood by sallybr

This super simple recipe is almost a full meal in itself, but of course rice is more than welcome on the same plate… Pickled jalapeños pack a ton of flavor and although slightly hot, they won’t overpower your senses. Great ingredient to keep in the fridge and add to stir-fries, omelettes, salads. In this recipe, you’ll use not only the peppers but also the pickling liquid.

SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI
(from The Bewitching Kitchen)

1 pound large shrimp, peeled and de-veined
2 quarts water + 1/4 cup salt + 1/4 cup sugar, fully dissolved
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons jarred pickled jalapeños, plus 2 tablespoons of the pickling liquid
salt and pepper to taste
1 small head broccoli, florets cut into bite-size pieces
½ cup crumbled feta
1/4 cup water
1/4 cup soy sauce
1 to 2 tsp cornstarch

Brine the shrimp by covering it with the salt-sugar water for 30 minutes. Drain, rinse briefly, set on paper towels to dry.

In a large bowl, mix together the olive oil, honey and 1 to 2 tablespoons of pickling liquid. Add this mixture to the brined, dried shrimp and let it sit for half an hour in the fridge.

Place the broccoli florets in a dish with a moistened paper towel on top, and microwave for 2 minutes. Remove the paper towel and let it sit at room temperature until you use it in the stir-fry.

Heat a large non-stick skillet, add the shrimp with the marinade. Cook stirring every so often until the shrimp is almost cooked through. Add the broccoli, the pickled jalapeños, season with salt and pepper, and sautee everything together until the broccoli is tender and the shrimp fully cooked. Mix the soy, water and cornstarch to make a slurry. Add to the pan and cook until it thickens. Sprinkle the feta cheese and serve immediately over rice.

ENJOY!

to print the recipe, click here

Comments: I was inspired by this recipe for chicken and changed things around to turn it into a seafood version. Without the added soy-cornstarch in the end, I thought it ended a bit too dry for our taste. We like to have some sauce to mingle with the rice. Play with the amount of pickled jalapeños and their pickling liquid to find the level that pleases you most. We like spicy food but not too much. A little lemon juice in the end is also a good move, keep that in mind.

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26May2023

LOBSTER RISOTTO WITH MUSHROOMS AND TARRAGON

Posted in Rice and Grains, Seafood by sallybr

The husband brought home a humongous lobster tail the other day (pictured in the end of this post), he grilled it for our dinner but we still had a substantial amount of lobster meat leftover. Next day, I brought it back in risotto form, and used one of my favorite methods to make it: the pressure cooker (for a flash back, click here). Not traditional, not authentic, but trust me, works like a charm!

LOBSTER RISOTTO WITH MUSHROOMS AND TARRAGON
(from The Bewitching Kitchen)

8 ounces Cremini mushrooms, cleaned and cut in small pieces
3 tablespoons olive oil
1 tablespoon butter
1 large celery stick, diced
1 cup Arborio rice
salt and pepper to taste
fresh tarragon leaves, to taste
3 + 1/2 cups shrimp broth (made according to this recipe)
1/2 cup dry white wine
lobster meat, fully cooked, cut in pieces
lemon zest and juice to taste

Warm up the shrimp broth in a saucepan. If you don’t have enough shrimp stock, make the difference with water. In a pressure cooker, heat 4 tbs Olive oil and 1 Tbs Butter. Add the celery and mushrooms and saute until fragrant. Season lightly with salt and pepper.

Add the tarragon and rice, cook stirring until all grains are well coated with the oil/mushroom mixture (about 3 minutes). Pour all the warm stock and wine in the pan, close it, and bring to full pressure. Reduce the heat or use the specific instructions from your pan to keep the pressure constant for 7 minutes. Immediately take the pan to the sink, run some cold water over the lid to reduce the temperature, and when the pressure is down, open the pan. Add the lobster meat, lemon zest, a squirt of lemon juice, and simmer everything together, until the lobster is warmed through. Serve with fresh tarragon leaves, adjusting seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: Can you wrap your mind around the size of that baby? Since it is just the two of us, no way we could finish it that evening. Ideally lobster stock would be more appropriate for the risotto, but I had discarded the shell and remembered I had some shrimp stock in the freezer, so I put it to use. I have made risotto using green tea as the liquid and I almost went that route with this version. Most risotto recipes will have you add more butter before serving, but we never do that. Your kitchen, your rules, do it if you like. I debated whether to put the lobster meat in the beginning, but felt that since it was already fully cooked, the 7 minutes of intense heat could be too much. I just cut it in small pieces and simmered for 5 minutes. It turned out delicious. The tarragon flavor was quite strong, I used maybe one full sprig in the broth, and a few fresh leaves to serve. This was a delicious dinner, and super fast to bring to the table.

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