18+ Quick & Easy Fish and Seafood Dinner Recipes - Foolproof Living

Tuna Melt Sandwich

Aysegul Sanford — Fri, 06 Oct 2023 22:22:20 +0000

I like to think that tuna melt sandwiches mean the tuna will be the star of the show. However, I find that the bread and cheese transform it into something spectacular. Because of this, I have done my research on what makes an unforgettable tuna melt. In other words, I have got you covered with plenty of variations for the bread, cheese, and cooking style. So don’t be shy and have some fun with this tuna melt recipe!

If you love the convenience of canned tuna recipes, be sure to try Chickpea Tuna Pita Sandwich or Chickpea Salad with Tuna.

Ingredients – What’s in a Tuna Melt?

I find the best tuna melt recipe starts with quality ingredients. The recipe starts with making a classic tuna salad, which is used to layer with cheese in between two pieces of bread before baking it in the oven or cooking it on the stovetop. Here is what you will need to make the tuna salad, along with the bread, cheese, and toppings:

Tuna Salad Ingredients

Tuna: Look for 5-ounce cans of high-quality wild-caught Albacore tuna packed in water. If you are concerned about mercury, go for skipjack tuna (sometimes labeled light tuna), which has lower mercury levels than larger albacore or yellowfin tuna.
Celery stalk
Pickles: Go for your favorite pickles, such as Kosher, dill pickles, or bread and butter pickles. Or swap out the pickles for pickle relish instead.
Hard-Boiled Egg: I follow this recipe on how to make hard-boiled eggs, which works every time.
Parsley: Fresh herbs, like parsley, give it a refreshing bite. Experiment with other herbs, like tarragon or dill, or give it a final sprinkle of fresh chives.
Mayonnaise: Mayonnaise brings the tuna salad together. Feel free to use vegan mayo or swap out half the mayo for plain Greek yogurt for a nice protein boost or sour cream for some tang.
Lemon juice: Freshly squeezed lemon juice will provide the best flavor.
Kosher Salt
Black Pepper

Tuna Sandwich Ingredients

Buns / Bread Slices: I used Brioche Buns for their buttery richness, but plain, sesame seed, or poppy seed hamburger buns will also do. If you want to go more on the traditional hot tuna melt, you can use ½-inch slices of white bread. However, sourdough bread, whole grain bread, ciabatta, or even English muffins would also work.
Cheese: Sharp cheddar cheese makes a classic tuna fish melt, which is why most people say that it’s the best cheese for a tuna melt. However, you can also use provolone, mozzarella, Swiss cheese, or Havarti in this sandwich recipe. If you want to take things up a notch, feel free to experiment with different types of cheese, like pepper jack, Monterey jack, Gruyere, fontina, or smoked gouda. You can use slices of cheese from the deli counter or grate a whole block of cheese when you get home.
Cucumber: Fresh cucumber slices offer a nice crunch and color.
Avocado: Peel, seed, and slice a fresh avocado just before serving to add some healthy fats and extra richness.
Tomato Slices: Use ripe tomatoes for the best flavor, such as Roma, tomatoes on the vine, or heirloom tomatoes. Once sliced, lay them out on paper towels to absorb excess moisture so your tuna and tomato sandwich doesn’t get too soggy.
Salad Greens: Salad greens, baby arugula, or chopped romaine lettuce offer a nice crunch and contrast to the creamy tuna salad.
Cornichons: Optional, but I love the extra gourmet touch of cornichons as garnish if you so choose.

Optional Add-Ins:

Onion: Finely dice half of a red onion or some green onion to add to the tuna salad for an extra savory bite.
Dijon Mustard: Add 1 tablespoon of Dijon mustard to the tuna salad mixture.
Spicy Peppers: Give the tuna salad a little kick with a pinch of cayenne pepper or a seeded and diced jalapeno or Fresno chile.
Butter / Olive Oil: When I do not have buns on hand and decide to go for sliced sandwich bread, I love to slather one side of the bread with butter or drizzle with extra virgin olive oil for extra richness (keep reading to learn more!).

How to Make a Tuna Melt Sandwich in the Oven?

This recipe for tuna melt sandwich starts with homemade tuna salad. Once you have that prepped and ready, the rest is so easy. Follow these step-by-step directions to make the tuna fish sandwich in the oven:

Make the tuna salad: In a medium bowl, mix together the tuna, celery, pickles, hard-boiled egg, parsley, mayonnaise, lemon juice, salt and pepper. Taste and adjust the seasoning to your liking.
Prep the sandwiches: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place all 4 buns open-face on the baking tray. Top each bottom bun with 1 slice of cheese, followed by ½ cup of the tuna filling. Place another slice of cheese on the top bun.

Bake: Bake in the oven for 8-10 minutes or until the cheese melts. Remove from the oven and allow to cool slightly.
Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a handful of salad greens. Top with the top bun. Garnish with a cornichon (if desired) and enjoy!

How to Make Tuna Melt on the Stove?

Alternatively, you can make this tuna salad melt in a large skillet on the stove. It is really not much different than making a grilled cheese sandwich. I find this works best if you are using white sandwich bread or English muffins. If you decide to go for the stovetop method, here’s how I like to do it:

Butter Bread: Butter one side of 8 slices of bread or the outside of 4 English muffins.
Assemble: Flip the bread or English muffins over, and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread or the 4 bottom halves of the English muffins. Top with avocado and tomato, followed by the top slice of bread or English muffin (buttered side out).
Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 tuna melt sandwiches.
Cool and serve: Let them cool for a few minutes and serve.

How to Make Ahead and Store?

The most time-consuming part of this recipe is making the tuna salad. So if you want to get ahead, I recommend prepping the tuna salad in advance. With that out of the way, the tuna melts come together in less than 15 minutes. Here are my best make-ahead and storage tips:

Make Ahead: Prepare the tuna salad and store it in an airtight container in the fridge for up to 2 days. The tuna and veggies will leach out a bit of water the longer it sits in the fridge, so give it a good stir just before using.
Storage: The recipe makes 4 sandwiches, so if you are only serving 1-2 people, I recommend storing leftover tuna salad and toppings in separate airtight containers in the fridge. Assemble and bake the sandwiches just before serving.

With that being said, if you end up with leftovers of this melted tuna sandwich, you can store them in an airtight container after they come to room temperature. Keep them in the fridge for up to 2 days. Reheat in a low heat (300 degrees F.) oven until heated through.

How to Serve

Think of this as a tuna cheese sandwich with all the fix-ins. Because of this, I like to serve it a bit more casually, either as a light lunch or simple dinner, with any of the following:

Soup: Make it more of a comforting meal with tomato soup – what a classic tuna melt combination.
Bean Salads: Add some more plant-based protein with Five Bean Salad or Texas Bean Salad.
Potato Salads: Make it more of a heartier meal by serving alongside Red Potato Salad or Potato Salad with Capers.
Coleslaw: Add some crunch with Greek Yogurt Coleslaw or No Mayo Coleslaw.
Seasonal Salads: Give it a refreshing touch with Avocado and Mango Salad, Mexican Corn Salad, Yogurt Cucumber Salad, or a green salad, like Spring Mix Salad.
Deli-Style: Keep it simple with some crunchy pickle spears and potato chips, just like your corner deli!

Expert Tips

While the recipe for this easy tuna melt sandwich recipe is pretty straightforward, there are a few things that I learned during my recipe testing. So, here are a few tips to help you get the best results when making this recipe:

Drain the tuna well: Make sure to drain the cans of water-packed tuna before mixing to prevent too much water in the tuna salad, which could make it soggy.
Preheat the oven or skillet: Whether you are using the oven or a skillet, make sure it is properly preheated before you start cooking.
Medium to low heat is key: Keep it low and slow. Bake at the recommended 350 degrees F or cook over medium to medium-low heat on the stove to melt the cheese without burning the bread.
Give it a gentle press: If using the stovetop method, feel free to gently press down on the sandwich with a spatula to give the bread a nice sear. Be careful not to push so hard that all the filling spills out the sides.
Serve open-faced sandwiches: If you want to cut down on the carbs or prefer to eat an open-face tuna melt with a fork and knife, assemble open-faced tuna melts by simply omitting the top slice of bread.

FAQs

What is a tuna melt?

A tuna melt is a hot sandwich that combines tuna salad with melty cheese between two slices of griddled bread. Additional toppings, such as avocado, tomato, and lettuce, can be included.

What goes good with tuna melts?

Tuna melts are a classic sandwich that pair well with tomato soup, coleslaw, pickle spears, potato chips, garden salad, potato salad, and pasta salad.

What cheese is best with tuna?

Cheddar cheese is classic in a toasted tuna sandwich, but have fun and experiment with different cheeses such as provolone, mozzarella, pepper jack, Havarti, Gruyere, fontina or smoked gouda.

Other Seafood Recipes You Might Like

If you try this Tuna Melt Sandwich recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Tuna Melt Sandwich Recipe

Tuna Melt Sandwich layered with cheddar cheese, homemade tuna salad and baked in the oven for all the ooey-gooey goodness. Later, topped off with sliced avocado, tomatoes and salad greens to turn it in a out-of-this world delicious sandwich. Ready in 30 minutes and great for any meal of the day.

Course Sandwich

Cuisine American

Diet Kosher

Prep Time 15

Cook Time 10

Total Time 30

Servings servings

Calories 447kcal

Author Aysegul Sanford

Ingredients

For The Tuna Mixture:

2 cans tuna 5 oz. each (I prefer wild-caught Albacore tuna packed in water) – drained
4 stalks celery chopped
2-3 small pickles chopped
1 hard boiled egg peeled and chopped
2 tablespoons fresh parsley chopped
½ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Sandwich:

4 hamburger buns* sliced in half as you see in the photos (or your favorite toast)
8 slices cheddar cheese or provolone, mozzarella or Havarti would also work
1 cucumber sliced thinly
1 avocado ripe sliced
1 large tomato sliced
½ cup salad greens or arugula
4 cornichon as garnish – optional

Instructions

To make the tuna mixture: Mix together drained tuna, celery, pickles, egg, parsley, mayonnaise, lemon juice, salt and pepper in a bowl. Taste for seasoning and add in if necessary.
To make the sandwiches: Preheat the oven to 350 degrees.
Place 1 slice of cheese on the bottom half of a bun and top it off with ½ cup of the tuna mixture. Place another slice of cheese on the top bun. Place both of them (facing up) on the sheet pan. Repeat the same process with the rest of the buns.
Bake in the oven for 8-10 minutes or until cheese melts. Take it out of the oven and let it cool for a minute.
To Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a green salad leaf. Put the top bun.
If preferred, garnish with a cornichon (as seen in the photos) and serve.

Notes

Yields: This recipe makes 4 sandwiches, which is good for 4 servings. The nutrition information below is per serving.
Bread: We opted for brioche buns, but regular sliced whole wheat or white sandwich bread can also be used.
Cheese: Sharp yellow cheddar is ideal, but white cheddar, provolone, or Havarti can also be used.
Make Ahead: You can make the tuna salad a day in advance. When ready to serve, simply assemble the tuna melts as written in the recipe.
Storage: You can store the leftovers in an airtight container in the fridge for up to one additional day.
To cook it on the stovetop:
1. Butter Bread: Butter one side of 8 slices of bread.
2. Assemble: Flip the bread and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread. Top with avocado and tomato, followed by the top slice of bread (buttered side out).
3. Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 sandwiches.
4. Cool and serve: Let them cool for a few minutes and serve.

Nutrition

The post Tuna Melt Sandwich appeared first on Foolproof Living.

Blackened Cod

Aysegul Sanford — Tue, 03 Oct 2023 17:57:13 +0000

Cajun cod is a must when it comes to tasty, stress-free, and well-seasoned fish recipes. However, if you’re craving other simple seafood meals, there are tons of other easy fish dinners to try on this website! My zesty Baked Sockeye Salmon uses only a handful of pantry-ready ingredients to fill your table with brilliant color and buttery taste. Or, try out my Baked Breaded Fish for a crispy, garlicky meal guaranteed to satisfy the whole family.

Ingredients

This blackened cod recipe only needs a few simple, all-natural ingredients to get its mouthwateringly smoky, bold taste—no trip to the grocery store is necessary!

Cod: The best codfish recipe begins with quality white fish fillets. This recipe will work with a range of cod varieties, including Alaskan cod, Pacific cod, and black cod (also known as sablefish)—all of which have a deliciously mild, sweet taste. Furthermore, I also tested this recipe using both fresh and frozen cod. Though I recommend preparing this recipe with fresh fish for maximum flavor, you may use frozen fillets. Just be sure to thaw them in the fridge overnight.
Olive oil: I used olive oil in this recipe to ensure my cod developed a rich, seared exterior without burning. However, any oil with a high smoke point—such as avocado oil, canola oil, and clarified butter—will also work.
Unsalted butter: Salted butter would also work, but if use salted butter, be sure to adjust the seasoning.
Lemon: Lemon makes a perfect pair with this healthy cod dinner. Serve a few wedges as garnish alongside your blackened cod, and your tastebuds will light up with zesty flavors.
Fresh parsley: Though optional, fresh and colorful parsley makes the ultimate garnish for these cod fish fillets.

Seasoning for Cod Fish

In my opinion, the best seasoning for cod fish is an authentic Cajun blackened seasoning. While you can buy this blend from the store, you can also put your spice cabinet to good use by following my simple blackened seasoning recipe.

To make a homemade blackening blend, you’ll need the following ingredients:

Paprika: Paprika is a surefire way to give your codfish deliciously peppery, sweet flavors. However, you may also use smoked paprika to lend your recipe extra deep, smoky undertones.
Onion powder
Garlic powder
Dried oregano
Dried thyme
Ground black pepper
Kosher salt: Feel free to adjust how much salt you add to your cod spices based on your preference (or if you’re following a low-sodium diet!).

To give your blend a kick of spice and a more robust Cajun profile, I recommend adding ¼ teaspoon cayenne pepper to your cod fish seasoning.

Alternatively, you may add a teaspoon of brown sugar to your seasoning blend for a sweeter, more caramelized taste.

How to Make Blackened Cod?

It takes less than half an hour to prepare this healthy cod recipe. With just a handful of ingredients and minimal cooking time, you can make a recipe for blackened cod that will impress even the biggest seafood fans.

Prepare the cod seasoning: In a small bowl or mason jar, mix the paprika, onion powder, garlic powder, oregano, thyme, pepper, and Kosher salt. Break up any clumps of seasoning that form, and set the mixture aside.
Dry the cod: Use a paper towel to pat dry the cod filets on all sides.
Brush fish with olive oil: Brush all the sides of the cod with olive oil.
Season the cod fillets: Evenly sprinkle the blackened seasoning on all the cod’s sides. Gently press the seasoning onto the fish’s flesh to keep it from falling off during the cooking process.

Add the fish to the skillet: Set the stove to medium-high heat and melt the butter in a large skillet. Once the butter melts and the skillet is hot, gently add the seasoned cod. If the skillet isn’t large enough to accommodate all of your filets, sear the fish in two batches, using one tablespoon of butter for every two pieces of cod.
Flip the cod: Cook the cod for 2-3 minutes without moving the fillets. Then, use a thin spatula to flip the fish and cook for another two minutes. When finished cooking, the cod should flake easily. If they don’t, continue sealing the blackened fish in 30-second intervals until a meat thermometer registers an internal temperature of 145 degrees F.
Serve: Garnish the seared blackened cod with chopped parsley and serve it with lemon wedges on the side.

Other Ways to Cook Blackened Cod

Don’t want to cook your blackened cod fillets in a skillet? Below, you’ll find three other simple ways to cook cod, giving you tender, flavorful seafood every time.

In the oven: To make baked blackened cod, begin by preheating the oven to 400 degrees F. and lining a baking sheet with parchment paper—no butter needed. Then, lay your seasoned fillets on top of the baking tray and bake without flipping them for 10 minutes or until they reach an internal temperature of 145 degrees F. Alternatively, you can increase air circulation and add extra citrusy flavor by baking your cod fish on top of two slices of lemon.
On the grill: To grill your blackened cod filets, first preheat your gas grill to medium heat. Once hot, clean the grates and oil them generously with a wad of oil-soaked paper towels. Finally, add your seasoned fish to the grill and cook the fillets for 2-3 minutes on each side—until their internal temperature reaches 145 degrees F. (For more in-depth tips on grilling seafood, my recipe for Grilled Mahi Mahi has everything you need to prepare exquisitely seasoned, smoky fish.)
In the air fryer: To make blackened cod in the air fryer, first preheat your air fryer to 400 degrees F. Then, cook your fish for 8-10 minutes or until they reach an internal temperature of 145 degrees F. I also recommend checking your cod halfway through the air frying process, as this total time may vary depending on the thickness of your filets. For example, if your filets are thinner, too much time in the air fryer may dry out the meat, resulting in rubbery, tough flesh.

How to Store and Reheat?

Once you make this easy cod fish recipe, you won’t want a single bite to go to waste. With these expert storage tips, you can enjoy your leftovers as a tasty dinner, a light lunch, or even a protein-packed snack.

Storage: Though this healthy cod fish recipe tastes best on the day you prepare it, you may store it in the refrigerator for up to two days. Just be sure to let the fillets reach room temperature before transferring them to an airtight container.
To reheat: When reheating your blackened cod, first preheat the oven to 350 degrees F. Then, place the fish on a sheet of precut parchment paper or aluminum foil, sprinkle it with a few drops of water, and loosely wrap it. Place the blackened cod in the oven for ten minutes or until heated through.

Serving Suggestions

If you’re at a loss for what to make with cod fish, these expert serving tips will give you a five-star meal without any extra hassle. This light seafood dish will be your new go-to with these gourmet pairings.

Cod and rice: My favorite way to serve this rich cod recipe is with a side of tender brown jasmine rice and savory caramelized Roasted Sweet Potatoes and Brussels Sprouts. Not only is this pair expertly balanced, but it also gives every plate an immaculate presentation.
Make it into tacos: Cod fish tacos are a tasty way to transform simple fish recipes into a fun weeknight meal. This bold Cajun fish recipe tastes out of this world when served with corn tortillas and topped with tasty, fan-favorite sides. Guacamole, pickled onions, and cherry tomato salsa (or your favorite pico de gallo!) are just a few of my go-to’s. However, you can even top your spread with cilantro and a squeeze of zesty lime juice for even brighter flavors.
Fruit salsa: No one can resist the sweet-and-spicy blend of blackened cod topped with mango salsa. My Pineapple Mango Salsa offers fruity, tropical overtones, while Mango Habañero Salsa has a delicious kick of spice perfect for spice lovers. Or, if you want to add a few juicy tomatoes to your sauce, my Peach Salsa strikes a delightful balance between tangy and fresh flavors.
With a big salad on the side: Looking for a lighter way to enjoy your blackened cod? Any of my hearty salads make a great option to round out your menu with garden-fresh tastes. Creamy and crisp, my No-Mayo Coleslaw and Mexican Corn Salad are excellent choices for those who love a salad with a little tang. Or, if you’re looking for a recipe filled with classic superfoods and full-bodied flavors, my Kale Avocado Salad and Brussels Sprout Kale Salad will disappear in minutes.
Starches: A great way to enjoy a filling, delicious meal is to whip up a hearty starch to pair with your blackened cod. My Rosemary Mashed Potatoes are the ultimate crowd-pleaser, with a creamy, decadent taste the whole family will love. Or, for something lighter, you can also balance your table with zesty, earthy undertones with delectable sides like my Lemon Quinoa and Wild Rice Pilaf.
Vegetable Side Dishes: You don’t need hours of prep time to enjoy a rich, savory dish loaded with nutrition. My Buttery Garlic Breen Beans and Sautéed Asparagus take less than 15 minutes to make, and will pack each bite with bold garlic, tender greens, and expert seasoning.

Expert Tips

When you use this easy recipe for cod fish, there’s no reason to stress. These pro tips will ensure your fillets are as tender, moist, and flavorful as possible—whether you cook your cod in a cast iron skillet or use frozen fillets.

Frozen cod: If you choose to use frozen cod fillets for this dish, it’s vital that you fully thaw them before beginning the recipe. Frozen fish won’t cook evenly, resulting in a burnt exterior and uncooked insides. Though your codfish doesn’t need to reach full room temperature before cooking, it shouldn’t have any remaining frozen areas before you begin preparation.
Coat fish with seasoning on all sides: The key to making this heartily flavored recipe is to season the cod fish thoroughly during prep. Be sure to coat every side of your fillets with the Cajun seasoning blend—not just the top and bottom—and gently press the spices into the meat before cooking. This way, each bite will have a taste of this recipe’s signature blackened crust.
Cooking time: Because there’s a direct correlation between fillet thickness and cook time, try to select equally sized cod fillets to ensure even cooking. Also, remember that—though this recipe has basic guidelines for cooking time—thicker fillets will need more time in the pan, while thinner filets will need less. To ensure you properly cook your fish, use a meat thermometer to check its internal temperature. You can remove your fillets from the heat when they reach 145 degrees F.
Pat dry the fish: It’s essential that you use paper towels to thoroughly pat dry your cod fillets before seasoning them. Removing this excess moisture will help the blackened seasoning stick to the meat and give your fish a good sear when added to the pan.
Don’t overcrowd the pan: If you find that not all four fillets fit in the pan, it’s best to cook them in batches to keep the pan hot and ensure even searing. I recommend using one tablespoon of butter for every two fillets.
Well-seasoned pan: If you want to make pan-seared cod in a cast iron skillet, ensure the pan is well-seasoned, well-oiled, and super hot before adding your fish. This high heat will keep your cod from sticking to the pan, helping it naturally release from the skillet’s surface before flipping it with a thin spatula. However, a non-stick skillet will also work if you don’t have a cast-iron skillet on hand. You may also transform this dish into a low-calorie and low-fat cod recipe by substituting the butter for a little olive oil.
Avoid moving the fish: The best way to cook cod fish is by letting it sear undisturbed in the pan. Keeping the fish from moving will help develop a good crust and keep the delicate meat from breaking.
Check for doneness: An easy way to tell if your cod fish is ready is by performing the flake test. In other words, if the fish’s flesh flakes easily, it’s probably ready to remove from the heat. However, a foolproof method of ensuring doneness is by using a digital thermometer (affiliate link.) Your fish is ready to eat when its internal temperature reaches 145 degrees Fahrenheit.
Safety: Because of its spicy and aromatic ingredients, blackened seasoning often produces smoke when exposed to high heat. To avoid respiratory irritation, ensure your kitchen is well-ventilated before cooking, or consider cooking this recipe outdoors if you have a suitable burner.

FAQs

Want to know more about this delectable cod dinner? This simple guide will answer all your remaining questions, from what to season cod fish with to must-know kitchen terms.

What is the difference between grilled and blackened cod?

Though these terms often go hand-in-hand, their meanings are a little different. Grilling refers to a specific cooking process, while blackening refers to a particular spice mixture and coating method. Blackening seasoning is a smoky, savory Cajun blend that flavors various foods, including fish, chicken, and veggies.

Is cod good for blackening?

Absolutely! Cod’s naturally sweet, mild flavor expertly balances the smoky, spicy taste of blackened seasoning, resulting in a rich and bold seafood meal.

Other Seafood Recipes You Might Also Like

If you love this recipe for a perfectly seasoned cod dinner, you won’t believe how many other tasty seafood dishes there are to try. These other fresh fish recipes will satisfy your cravings for flavorful coastal eats.

If you try this seasoned cod recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Blackened Cod Recipe

This 20-minute Blackened Cod recipe is the perfect blend of smokey seasoning with flaky cod pan-seared to perfection. Made with simple ingredients, this easy and healthy dish is a great dinner for a busy weeknight.

Course Seafood

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 324kcal

Author Aysegul Sanford

Equipment

Ingredients

For Homemade Blackened Seasoning:

3 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons ground black pepper
1 teaspoon Kosher salt

For The Cod:

4 cod fillets fresh or frozen & thawed 4 ounces each
2 tablespoons olive oil
2 tablespoons unsalted butter
1 lemon cut into wedges
2 tablespoons chopped fresh parsley optional

Instructions

Start by making the blackened seasoning. In a mason jar or bowl, mix together the smoked paprika, onion powder, garlic powder, oregano, thyme, pepper, and Kosher salt, breaking up any possible “clumps.” Set aside.
Pat dry the cod filets on all sides with a paper towel.
Brush the cod filets on all sides with the olive oil.
Sprinkle the blackening season evenly on all sides of the cod filets. Gently press the seasoning on the cod filets to ensure the coating adheres.
Melt the butter in a well-seasoned cast iron or non-stick skillet on medium-high heat. Once the skillet is hot, gently add the cod filets. If your skillet is not big enough, it is best to cook them in two batches. If that is the case, we recommend using one tablespoon of butter per two pieces of cod.
Cook for 2-3 minutes without moving the filets. Using a spatula, flip the filets and cook for an additional 2 minutes. They should flake easily. If not, continue to cook in 30-second intervals until done or the internal temperature of the thickest part of the fish reaches 145 degrees F. when inserted with a meat thermometer.
If preferred, garnish with chopped parsley and serve with a wedge of lemon on the side.

Notes

Yields: This recipe makes 4 cod fillets, which is ideal for 4 servings. The nutritional values below are per serving.
Drying & seasoning the fish fillets: Do not skip the pat drying of the cod fillets, as it is an important step to reduce moisture and assist with the coating of the blackening season. Also, it is best to sprinkle the blackening season on all sides evenly and press down so the seasoning will stick.
Skillet: If you are using a cast iron skillet, make sure that it is well seasoned. Otherwise, the fish might stick to the pan. Using a cast iron skillet will help the fish cook fast and produce a nice “crust.” If you do not have one, you can use a non-stick skillet as well.
Fresh or Frozen Cod: We tested this recipe using both fresh and frozen cod. Both worked beautifully. However, it is imperative that you thaw the fish fully before cooking.
Time of Cooking: Cooking times will vary based on the thickness of the filets. It is best to start with shorter times until you see the flakiness or the internal temperature to avoid overcooking.
Make it dairy-free: If you do not want to use butter, you can substitute with additional olive oil.
Storage: Though this dish tastes best on the day you prepare it, you may store it in the refrigerator for up to two days. Just be sure to let the fillets reach room temperature before transferring them to an airtight container.
To reheat: When reheating it, first preheat the oven to 350 degrees F. Then, place the fish on a sheet of precut parchment paper or aluminum foil, sprinkle it with a few drops of water, and loosely wrap it. Place the blackened cod in the oven for ten minutes or until heated through.

Nutrition

The post Blackened Cod appeared first on Foolproof Living.

Salmon Coconut Soup

Aysegul Sanford — Thu, 27 Jul 2023 23:52:33 +0000

I am always looking for new and interesting ways to incorporate more seafood into my life, and this coconut salmon soup keeps me on my healthy eating journey. If you are a serious salmon lover, make sure to check out my Oven Baked Sockeye Salmon and Grilled Sockeye Salmon, too.

Ingredients

The ingredients for this Thai salmon soup are broken down into two parts for ease – Thai coconut broth and salmon soup. Here’s a look at what we need for each one:

Thai Coconut Broth

Vegetable Broth: One quart of either low sodium store bought or homemade vegetable stock (or Vegetable Scrap Stock) will work. Chicken Stock is another option, but I find the vegetable stock to work better with the salmon.
Coconut Milk: Use one full-fat can of unsweetened coconut milk, shaken or blended until smooth.
Aromatics: These include fresh ginger, shallots and garlic, all minced to the finest texture.
Lime Zest: Lime zest offers that extra bit of zing and adds a sour note to the overall flavor.
Lemon grass: If using fresh lemongrass stalks, remove the tough outer layers, smash it gently to release its oils and slice the bottom white portion (the dark green portion can be discarded). If you can’t find fresh lemongrass, 1 Tablespoon storebought Lemongrass paste is a great substitute.

Salmon Soup

Wild Salmon Fillet: Wild Alaskan salmon or wild sockeye salmon are both delicious here. Feel free to leave the skin on or remove the skin depending on your preference. Also make sure to check parts of the salmon for pin bones before slicing them into 1-inch pieces. If using frozen salmon, thaw overnight in the refrigerator.
Coconut Oil: Coconut oil rounds out the coconut flavor, but olive oil, sesame oil, or avocado oil can also be used.
Yellow Onion
Pepper: Red peppers, yellow or orange bell pepper all work here.
Fresh Ginger
Garlic Cloves
Coconut Milk: Use another can of coconut milk, blended or shaken until smooth.
Broccoli: For best results, make sure to cut the broccoli head into small florets, or bite size pieces.
Lime: A final squeeze of fresh lime juice at the end brightens the richness of the coconut broth and gives it a tangy finish.
Maple Syrup: Maple syrup balances the heat from the ginger. Brown sugar or coconut sugar will also work.
Garnish: Garnish each bowl of soup with freshly sliced green onion, fresh cilantro and jalapeno slices or serrano chiles just before serving.

Optional Add-Ins

Umami: For an extra dose of umami, you can add 1 teaspoon of fish sauce, soy sauce, or coconut aminos near the end of cooking.
Mushrooms: Toss in a handful of thinly sliced shiitake, button, or oyster mushrooms along with the broccoli for even more fiber, vegetables, and flavor.
Curry Paste: To make this more of a coconut curry salmon soup, add 1 Tablespoon red or yellow curry paste while sauteing the garlic and ginger.
Chilli Paste: Another common ingredient in Thai cuisine, feel free to add 1 tsp – 1 tbsp of your favorite chili paste depending on your desired spice level. If you can get your hands on Thai chiles, a little goes a long way.
Noodles: You can cook some vermicelli noodles on the side, divide it in bowls and pour the soup over for more of a filling meal.

How to Make It?

Whether you call it salmon belly soup or salmon chowder, this delicious and nutritious meal comes together in under 1 hour. Here’s how I like to do it from start to finish:

Make the Thai coconut broth: In a medium-sized saucepan, add the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and allow to simmer for 30 minutes.
Discard solids: Strain the broth through a fine mesh strainer, either into a medium bowl or a large container. Set aside until ready to use.
Prep salmon: While the stock is simmering, pat the salmon dry with a paper towel. Sprinkle it with salt and pepper.
Saute aromatics: In a large stock pot or large Dutch oven set over medium heat, add the oil and heat for 1 minute. Then, add the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add grated ginger and garlic and cook for approximately 1 minute.

Add liquids: Once the aromatics are softened and fragrant, add the reserved broth and extra can of coconut milk. Bring the mixture to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
Add broccoli: Stir in the broccoli florets during the last 5 minutes of simmering time.
Add salmon: At the last minute, add the pieces of salmon and let it cook for 1 minute, then turn off the heat. The salmon will continue to cook as the soup settles.
Finish: Add the lime juice and maple syrup. Taste for seasoning and adjust to your liking.
Garnish: Ladle into soup bowls and top with scallions, a handful of cilantro leaves, and sliced jalapenos. Serve with lime wedges on the side.

How to Make Ahead, Store & Reheat Leftovers?

Since poached salmon soup is technically made in two parts, you can prepare the coconut lemongrass broth ahead of time and keep it in the fridge until the day you are ready to serve. To do so, simply:

Make Ahead: Prepare the stock 1-2 days in advance and store in an airtight container in the fridge. With the stock already prepared, the recipe should only take about 20 – 30 minutes from start to finish.
Store: Leftover salmon soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.

What to Serve it With?

This fish coconut soup is a gorgeous meal that can be served any night of the week. While it is a complete meal all on its own, you can serve it with:

Cooked Rice: For a more filling meal, serve it with a side of Brown Jasmine Rice, Black Rice, or Rice Noodles.
Asian Salad: To celebrate Thai salmon soup and all its flavors, serve it with Forbidden Rice Salad or Thai Quinoa Salad.
Bread: Soak up all the deliciousness of this coconut salmon soup with Naan Bread or Crusty No Knead Bread.
Steamed Vegetables: Keep it healthy and light with Steamed Asparagus or Steamed Store Bought Veggies.

Expert Tips

While the recipe for this Salmon Coconut Soup is pretty straightforward there are a few things that we recommend paying attention to for the best results. Here are a few things to pay attention to:

Cut the broccoli into small pieces. Smaller pieces make for a faster cooking time, which means your broccoli will be tender, not crunchy.
Do not overcook the salmon. For best results, add the salmon at the very last minute of simmering and immediately turn off the heat. The salmon will continue to cook in the residual heat from the soup.
Taste test as you go. The key to Thai cuisine is its use of salty, sweet, spicy, sour, and umami flavors. Taste and adjust the seasonings as you go for a delicious and well-balanced meal.

FAQs

What is creamy salmon soup made of?

This coconut salmon soup recipe starts with a coconut lemongrass broth as the base. The addition of onions, peppers, garlic, ginger, more coconut milk, salmon, and broccoli make it a complete dish.

How to cook salmon in coconut milk?

Salmon is a delicate, flaky fish that only needs 1 minute in simmering broth, especially if you are cutting it into small cubes. Immediately remove it from the heat as the residual heat from the coconut milk broth will continue to cook the salmon.

What does coconut soup taste like?

Salmon coconut soup is a Thai-inspired meal that strikes the right balance of salty, sweet, spicy, sour and umami. As always, taste test and adjust the seasonings to your liking.

Other Seafood Recipes You Might Also Like:

If you try this Salmon Coconut Soup recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Salmon Coconut Soup Recipe

This Salmon Coconut Soup recipe is a comforting soup made with a Thai style coconut broth that is flavored with ginger, lime and lemongrass. Easy to make, this coconut fish soup is bright, aromatic and packed with a combination of sweet, spicy, sour and salty flavors.

Course Soup

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Thai Coconut Broth:

4 cups vegetable stock
1 can full-fat coconut milk – 13.5 ounces
1 tablespoon fresh ginger minced
1 shallot minced
2 cloves garlic minced
1 teaspoon lime zest 1 lime
1 stalk lemongrass thinly sliced or storebought Lemongrass paste
½ teaspoon Kosher salt

For the Soup:

1 ½ pounds salmon filets any residual bones removed, cut into 1-inch cubes
½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon coconut oil or olive oil if you prefer
1 medium yellow onion diced
1 red or yellow bell pepper diced
1 tablespoon fresh ginger grated
3 cloves garlic finely minced
1 can full fat coconut milk – 13.5 ounces
1 cup broccoli florets rinsed and cut into small pieces
4 tablespoons lime juice freshly squeezed
1 teaspoon maple syrup
2 limes quartered

Garnishes:

2 scallions thinly sliced
3 tablespoons fresh cilantro roughly chopped
1 jalapeno thinly sliced

Instructions

To make the Thai Coconut Broth: Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a medium-sized saucepan. Bring it to a boil on high heat, then turn it down to medium-low and let it simmer for 30 minutes.
Strain the broth into a bowl and discard the solids. Set the broth aside.
Meanwhile, start working on the chowder ingredients. Pat the salmon dry using paper towels. Season with salt and pepper.
Heat the oil in a stock pot over medium heat. Add in the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for approximately 1 minute.
Add in the broth that was set aside along with the second can of coconut milk. Bring the mixture to a boil and let it simmer for 15 minutes.
Add in the broccoli florets in the last 5 minutes of the simmering time.
At the last minute, add in the cubed salmon and let it cook for a minute, and turn the heat off. It should continue to cook with the help of the residual heat.
Stir in the lime juice and maple syrup. Taste for seasoning and add more if necessary.
Garnish with chopped scallions, sliced jalapenos, and torn fresh cilantro leaves. Serve with lime wedges on the side.

Notes

This recipe is adapted (with minor changes) from Clean Soups: Simple, Nourishing Recipes for Health and Vitality cookbook.
Store: Leftover soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.
Make Ahead: You can make the broth a day or 2 in advance and refrigerate it in an airtight container.
This recipe was tested with the salmon skin on and removed – there was no difference in taste or the salmon staying intact.
Make sure that the broccoli florets are cut small so that they can cook quickly.
Add the salmon at the very last minute. If you let it simmer too long, it will be overcooked and lose most of its flavor.
Be sure to taste the soup and adjust the seasoning accordingly. You may even have to add a bit more maple syrup and lime juice if you are a fan of those spicy, sweet, and sour flavors.

Nutrition

The post Salmon Coconut Soup appeared first on Foolproof Living.

Grilled Sockeye Salmon

Aysegul Sanford — Thu, 06 Jul 2023 17:05:23 +0000

It’s a fact: Once you make wild salmon on the grill, you’ll crave fresh seafood dinners all year round. The good news is that countless other recipes for wild-caught salmon will effortlessly fill your table with omega-3s and rich, tender flavors. Add a brilliantly sophisticated freshness to your spread with an iconic Salmon Nicoise Salad, or delight your tastebuds with the creamy Thai taste of Salmon Coconut Soup. You can’t go wrong with these easy fish recipes!

Ingredients You’ll Need

To prepare this smoky recipe for fresh sockeye salmon on the grill, you only need two sets of simple ingredients—fish and seasoning.

For the fish:

Wild Alaskan sockeye salmon: I prefer a fresh, whole salmon fillet for this recipe, though you may also use pre-cut fillets if you prefer easier salmon portions. Red salmon tends to be in season from May through July, but if you want to make this dish out-of-season or don’t have access to fresh alternatives, you can also use frozen sockeye salmon fillets. Just be sure to thaw them fully before roasting them.

For seasoning:

I use a very basic seasoning mixture to prepare my sockeye salmon for grilling. Because, if you have ever cooked it, you know that Pacific salmon is already delicious by itself and doesn’t need much.

So, in terms of seasoning, this easy recipe uses a handful of ingredients you likely already have in your pantry, but it will give your grilled salmon an irresistibly light, zesty, and robust flavor profile.

Olive oil
Lemon juice
Kosher salt and freshly ground black pepper
Garlic or garlic powder: Though optional, this pantry-ready addition adds bold, smoky undertones to this BBQ sockeye salmon recipe. Simply add it on top of your fillets or mix it into your seasoning mixture before brushing your fish. However, fresh minced garlic easily burns over high heat, so keep in mind that this addition may result in slightly charred notes in your seasoning for sockeye salmon.
Fresh Herbs: I like to sprinkle my grilled salmon with fresh dill, but any fresh herbs you like and have on hand would work for this recipe.
Lemon Slices: Serve it with fresh lemon slices or grill them for the dreamy char and grill marks.

How to Grill Sockeye Salmon on a Gas Grill?

This grilled sockeye salmon recipe is a godsend for quick, delicious meals. With this effortless guide, you’ll enjoy tender, flavorful grilled fillets in under ten minutes.

Prepare the grill: Preheat the grill to 350 degrees F.

Dry the fillet: Use a paper towel to pat dry both sides of the salmon.
Mix the seasoning: In a small mixing bowl, whisk the olive oil, salt, and pepper until fully combined.
Brush the salmon: Brush both sides of the salmon fillet with the olive oil mixture.
Scrape and clean grill: Scrape the grill grates with a wire grill brush until you remove all leftover food residue. Fill a bowl with oil, and dip a wad of paper towel inside. Use this oiled towel to coat the grates generously.
Grill the salmon: Place the sockeye salmon on the grill, skin side down. Cook the fish uncovered for three minutes or until it releases easily from the grates when lifted with a spatula.

Flip the fillet: Use two spatulas to flip the salmon carefully. Grill the sockeye salmon for an additional three minutes.
Let the fish rest: Transfer the grilled wild salmon onto a plate and loosely cover it with a tent of aluminum foil for a few minutes.
Serve: If desired, drizzle the top of the salmon with lemon juice and garnish it with fresh dill. Enjoy while still warm.

How to Store and Reheat?

This Pacific salmon recipe makes an excellent option for easy meal prep because you can enjoy it both warm, room temperature, or cold. With these simple storage tips, you won’t have to sacrifice a single bite of this sumptuous dish.

Storage: To store your grilled salmon fillet, let it reach room temperature. Then, transfer it to an airtight container and place it in the refrigerator for up to two days.
Reheat: The secret to keeping your leftover grilled salmon from drying out is to reheat it in a low-heat oven—preferably 300 degrees F.—for 2-3 minutes or until warmed through.

What to Serve With Grilled Alaskan Salmon?

Grilling sockeye salmon is a great way to get diverse, smoky meals all summer long. This collection of tasty sides—from tender potatoes to tangy salsas—pairs excellently with this heart-healthy meal.

Grilled vegetables: Nearly any veggie would work as a side when you grill wild salmon. I particularly love to serve this fish recipe alongside grilled asparagus and grilled zucchini, and Mexican Street Corn is a creamy, flavorful side no one can resist. You can also grill the lemons of this recipe for added presentation and to give your fish an enticing smokiness, though this step is optional.
Salsa and sauces: Adding sauce is an easy way to add delectable complexity to this simply grilled salmon recipe. Grilled salmon with Pineapple Salsa is a classic dish for summertime barbecue. But for a more robust, rich flavor, you can also serve your fillets with my five-minute Garlic Butter Sauce.
Salads: You can serve this red sockeye salmon recipe with any of my tasty summer salads. However, my favorites include a tangy, crisp Yogurt Cucumber Salad and my crowd-friendly, healthy Mayo-Free Coleslaw.
Potatoes: For a classic potato salad dressed to impress, my Red Potato Salad will compliment your fish with a perfect mix of savory, creamy, and fresh flavors. Or, if you want to put a salty, gourmet spin on your dinner menu, Caper Potato Salad will lend a complex mix of briny pickles, robust mustard, and tender potatoes to your table.

Expert Tips

If you want to know the best way to grill sockeye salmon, these pro-level tips are exactly what you need. You’ll get rich, tender fillets every time with this easy guide.

Good-quality fish: I learned during my visit with the folks over at Copper River Salmon that the best way to turn a simple sockeye salmon recipe into a gourmet meal is by selecting high-quality fish. If you’re using fresh fish, it’s best to cook it within the first 24-48 hours for the brightest, most mouthwatering flavors. However, if you prefer frozen fillets, fully thaw them before roasting—preferably by storing them in the fridge overnight.
Preheat the grill: Ensure your grill preheats to 350 degrees F. before adding your salmon. Because salmon cooks quickly, transferring the fish too early will result in overly cooked, dry fillets.
Clean and grease the grill grates well: For best results, it’s essential that you thoroughly clean and oil your grill grates before adding your salmon. If you don’t generously grease your grates, your fish will stick to the grill, making it difficult to flip and remove the fillets.
Keep the skin on: The skin on your sockeye salmon fillet provides an excellent fatty barrier that keeps the flesh from overcooking when exposed to high temperatures. Therefore, I highly recommend keeping the skin on while grilling. Plus, it peels off easily after the cooking process.
Do not move: The key to perfectly cooked salmon is to leave the fillet on the grill grates, skin-side-down, without touching it during the grilling process. Once the salmon cooks fully, it will release itself from the grates, and your spatula should fit easily under it without tearing its flesh.
Use two spatulas: If you are new to grilling a whole fish fillet, we recommend using two large spatulas (fish spatulas (affiliate link) are best if you have them) when flipping it. It is easier to flip them when you have ample support.
Grilled sockeye salmon in foil: We tested this recipe using a sheet of aluminum foil as well. There was no difference in the cooking time but the flavor lacked some of the smokiness. However, if you prefer to grill salmon in foil, be sure to grease the foil pieces with an oil spray first. Then, transfer the salmon to the middle of the foil and grill using the recipe instructions as written.
The thickness of the fish: In general, sockeye salmon is thinner than Atlantic salmon, resulting in less time on the grill. However, if your salmon is thicker, you might have to add more cooking time to ensure fully cooked fillets (and vice versa).
Check the doneness: The secret to a moist sockeye salmon recipe is not to overcook it. Keep in mind that salmon cooks so quickly. According to the folks over at America’s Test Kitchen, the ideal internal temperature for perfectly grilled sockeye salmon is 120-125 degrees F.
Marinade: Because this wild Alaskan salmon recipe packs so many robust, natural flavors, there’s no need to marinate your fish beforehand. However, if you want a different flavor profile, brush your fillets after grilling with a sweet-and-spicy Honey Mustard Glaze or a flavorful Maple Ginger Glaze for a tangy Asian take on this classic dish.

FAQs

Have more questions about how to cook Alaska salmon? This hassle-free guide will answer all your queries, from salmon preparation to grilling time.

Should you soak salmon before grilling?

Because it has so much natural flavor, there’s no reason to marinade salmon steak before grilling. However, if you prefer to add a more complex flavoring, you are welcome to brush it with your favorite glaze after it is grilled.

How long to grill sockeye salmon?

I recommend grilling red salmon over 350 degrees F. for two and a half to three minutes on each side—no more than six minutes in total. However, keep in mind that you may have to add a few minutes to the grilling time depending on the thickness of your fish.

Can you eat sockeye salmon skin?

Yes! The shiny side of Alaska sockeye salmon (AKA the skin) is perfectly edible, and skin-on fillets often contain more healthy omega-3 fatty acids. However, if you are not a fan, you can easily remove the skin before serving as it will easily come off.

Where does sockeye salmon come from?

Wild sockeye salmon is a type of salmon that comes from the Pacific Northwest, close to the coasts of North America and Asia. Fresh sockeye salmon is in season from late spring through middle summer (i.e., May through July) and are known for their deep red color and rich, firm taste.

Other Grilled Seafood Recipes You Might Like

Tempted to make grilled salmon every night of the week? These other grilled fish dishes will satiate your seafood cravings with their delectably moist, fresh, and bright flavors.

If you try this Grilled Sockeye Salmon recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Sockeye Salmon Recipe

This Grilled Sockeye salmon recipe is the ultimate summertime dinner that is ready in less than 15 minutes. Buttery rich and super flavorful, wild caught Alaskan salmon is perfect for grilling.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 189kcal

Author Aysegul Sanford

Ingredients

1 whole wild Sockeye salmon fillet* about 1 ¼ to 1 ½ pounds
¼ cup extra virgin olive oil plus additional to grill grates
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 lemon sliced or quartered
Fresh dill for garnish – optional

Instructions

Preheat the (gas) grill to 350 degrees F.
Pat the fillet dry with paper towels on both sides. Set it aside.
Whisk olive oil, salt, and pepper in a bowl until combined.
Brush the salmon fillet generously with the olive oil mixture on both sides.
Scrape the grill grates to remove any possible food residue. Dip a wad of paper towel into a bowl with oil and then generously coat the grates.
Carefully place salmon, skin side down, and cook uncovered for 3 minutes or until it releases easily when you slide a spatula between the salmon fillet and grill grate.
Using two spatulas, carefully flip the salmon fillet and cook the other side for 3 minutes. The perfectly grilled salmon should register 125 degrees F when inserted with an instant read thermometer.
Transfer it onto a plate and loosely cover it with aluminum foil for a few minutes.
If preferred, drizzle it with lemon juice and garnish with fresh dill and plenty of sliced lemon before serving.

Notes

Yields: This recipe makes one whole salmon fillet, which is ideal for 4 servings. The nutrition informatio below is for one serving.
Salmon: We used fresh wild Sockeye salmon but you can use frozen salmon in this recipe. Just make sure that it is fully thawed before grilling. You can use this recipe to cook Coho or King Salmon, but keep in mind that they tend to be thicker so the grilling time might slightly be longer.
Grilling Salmon Fillets: You can use this exact recipe to grill cut Sockeye salmon. The timing would mostly be the same. However, if your fillets are all center cut, you may have to grill slightly longer.
Marinade or glaze: Since Sockeye Salmon is already very flavorful, we did not think that it is necessary to marinade it. However, if you want, you can reserve some of the olive oil mixture to brush the salmon after it is grilled.
Don’t have a grill? Baking Sockeye in the oven is just as easy and delicious!
Storage: To store leftovers, bring your grilled fish to room temperature. Place it in an airtight container and store it in the refrigerator for up to 2 days. Reheat in a 275-degree oven for 3-4 minutes or until it is warmed to your liking.

Nutrition

The post Grilled Sockeye Salmon appeared first on Foolproof Living.

Sockeye Salmon Recipe

Aysegul Sanford — Thu, 06 Jul 2023 17:03:09 +0000

As I learned while on my Alaskan trip with Copper River Sockeye Salmon, once you know how to bake sockeye salmon following this basic recipe, you’ll unlock countless other delectable Pacific salmon recipes the whole family will enjoy.

This baked sockeye salmon fillet recipe is a no-brainer for easy, healthy weeknight meals. Sockeye salmon itself boasts dozens of health benefits and this easy fish dish is just one of many ways to incorporate it into your weekly menu. It also serves as a stepping stone to a multitude of other Alaskan sockeye salmon recipes, from elegant Salmon Nicoise to creamy Salmon Coconut Soup.

Ingredients You’ll Need

You’ll need two sets of simple ingredients to make this salmon sockeye recipe: the fish and its seasoning.

For the fish:

Wild Alaskan Sockeye Salmon (Fresh or Frozen): Using high-quality fish is essential to give this recipe its rich, buttery flavor. We used fresh salmon, which is in season from May through July. I also prefer using a whole salmon filet with the skin on it for easy cooking and a beautiful presentation. However, you can also use pre-cut fillets for a perfectly portioned spread. If you use frozen sockeye salmon fillets, thoroughly thaw them before roasting them.

Seasoning:

The best seasoning for sockeye salmon includes a basic mixture of zesty, robust ingredients and fresh herbs. Because this mixture packs so much flavor, you don’t need much to give your fish an incomparably bold taste.

Olive oil: Olive oil ensures that this oven-baked sockeye salmon recipe develops a crisp exterior and succulent, tender flesh while cooking. However, avocado oil will also work as a substitute.
Lemon: You’ll need fresh lemon juice, zest, and slices to give this dish bright flavors and an immaculate presentation.
Seasonings: Only kosher salt and freshly ground black pepper are necessary to season this baked salmon recipe. You can also sprinkle it with a pinch of red pepper flakes if you prefer.
Fresh garlic cloves: Finely minced garlic is the best but you can use garlic powder in a pinch.
Fresh herbs: Fresh dill and parsley are two signature herbs for red salmon recipes, lending them citrusy notes and grassy undertones. You can add one, the other, or both herbs for an elaborate flavor profile.

How to Cook Sockeye Salmon in the Oven

Cooking sockeye salmon is a cinch with these foolproof instructions. In just fifteen minutes, you’ll have a filling and flavorful spread that will astound foodies and families alike.

Prep the oven: Preheat the oven to 375 degrees F.

Whisk the oil mixture: In a small bowl, whisk the olive oil, lemon zest, lemon juice, salt, and pepper until thoroughly mixed.
Dry the fish: Use a few sheets of paper towel to pat dry both sides of the salmon fillet.
Season the salmon: Brush both sides of it with the oil-lemon mixture.
Arrange the fish: Line a baking sheet with aluminum foil, ensuring it’s at least four inches larger than your fillet. Transfer the brushed salmon—skin side down—to the middle of the foil, leaving two inches on both sides.

Add the fillet: Evenly distribute the garlic and lemon slices on top of the fish fillet.
Wrap the salmon: Gently fold the excess foil on both sides of the fish toward its center and loosely cinch it to help keep the foil’s shape. Fold the end foil pieces over the fish and loosely seal it.
Cook the sockeye salmon: Transfer the wrapped salmon to the oven and roast it for 10 minutes, untouched. After 10 minutes, carefully open the foil covering to check for doneness. Insert a digital thermometer into the thickest part of the fish. Your fish is ready to serve if the thermometer reaches 125 degrees F.
Add the herbs: Remove the Pacific salmon from the oven and carefully open the foil packet. Sprinkle the fillet with chopped parsley or dill.
Serve: If desired, cut the oven-roasted sockeye salmon recipe into slices, and garnish them with lemon slices and chopped fresh herbs. Serve and enjoy!

How to Store Baked Alaskan Salmon?

With so much mouthwatering flavor, you won’t want a single morsel of your fresh wild sockeye salmon to go to waste. These easy storage tips will ensure you can enjoy your leftover salmon for the next few days.

Storage: To store your salmon steak, let it come to room temperature first. Then, transfer it to an airtight container (or wrap it tightly in tin foil or stretch film), and place it in the refrigerator. Your fillets will stay fresh for 2-3 days.
Freeze: Though you can technically freeze cooked sockeye salmon, the fish’s texture and flavor won’t be as good as the freshly roasted version. Therefore, I don’t recommend freezing this recipe once cooked.
Reheating: The best part about this dish is that you can enjoy it warm, room temperature, or cold. If you prefer a warm fillet, reheat your fish in a low-heat oven (275-300 degrees F.) for 3-4 minutes or until heated. However, cook your salmon sparingly, as it will become dry and flavorless if overheated.

What to Serve With Sockeye Salmon Bake?

Alaskan sockeye salmon fillets make an irresistible pair with countless other delectable recipes. All my favorites are in this delicious collection, from flavorful grains to tender roasted veggies.

Sauces and salsas: With its creamy, bright flavors, Yogurt Dill Sauce is one of my favorite sauces to prepare when cooking Alaskan salmon. For a sweeter, more colorful option, you could also top your fillets with Mango Salsa or Peach Salsa—both of which complete this photo-ready spread.
Salad: This simple salmon recipe makes a phenomenal combination with any of my bright summertime salads. You can whip up my Spring Mix Salad or Butter Lettuce Salad in under twenty minutes for two of my most colorful, crisp sides.
Vegetables: Wild sockeye can pair with nearly any of my tasty vegetable sides because of its extreme versatility. However, some of my favorites include creamy Mexican Street Corn, buttery Roasted Asparagus, and Air-Fried Corn on the Cob.
Cooked Grains or Pasta: Nothing makes a more sumptuous pair than baking sockeye salmon in foil alongside a hearty grain dish. I recommend serving up a pot of Cooked Wild Rice or Cooked Quinoa for a well-seasoned, healthy side. You could also compliment your light fish with rich pasta recipes, like Garlic Butter Pasta or Zucchini Lasagna, or add a nutty, herbaceous taste with a bowl of Green Pasta.
Potatoes: Tender, flavorful, and filling, potatoes are a great option when preparing this Alaska salmon recipe. Muffin Tin Potatoes only need four ingredients for a creamy, buttery side dressed to impress. I also recommend my Parmesan Crusted Potatoes and Smashed Fingerling Potatoes for more melt-in-your-mouth potato recipes.
Wine: The best way to prepare sockeye salmon is alongside a bottle of crisp, dry white wine, such as pinot grigio or sauvignon blanc.

Expert Tips

This wild Alaskan salmon recipe is an easy way for both beginner and master chefs to prepare seafood without a hitch. These simple tips will ensure your fillet always comes out moist and flavorful.

Good quality fish: The best way to cook sockeye salmon is by starting with good-quality fish fillets. If you buy fresh fish, cooking it within the first 24-48 hours is ideal for maximum flavor. If you prefer using packaged, pre-cut frozen fillets, thaw them fully before roasting. The best way to thaw frozen fish is by placing it in the fridge overnight.
The temperature of your oven: We tested this recipe at various temperatures, including 375, 400, and 425 degrees F. However, we found that a gentle, low-temperature oven—ideally, 375 degrees F. for 10 minutes (until it is medium-rare) —produced the most tender, moist salmon.
The thickness of the fish: Sockeye salmon tends to be thinner than Atlantic salmon, which will affect your ideal cooking time. Therefore, if you’re working with a thicker fillet, I recommend increasing its time in the oven by a few minutes and vice versa.
Check doneness: Your sockeye salmon temperature should reach 120-125 degrees F. before removing the fish from the oven. Keep in mind that it will continue to cook after you take it out of the oven because of the residual heat. If you do not have a thermometer to check doneness, you can also tell by looking at its texture and color. Fully cooked salmon should have a flaky texture and an opaque pink color before removing it from the oven. Finally, you can do the fork test. If it flakes easily it should be ready to enjoy.
Slightly undercook it: When baking sockeye salmon in the oven, it’s important to slightly undercook your fish and let it rest for a few minutes before serving. The fillets will continue to cook even while resting, giving them time to reabsorb their juices and keep them from becoming dry. In short, undercooking the fish will provide you with a moist sockeye salmon recipe no one can resist.
Use the skin as a barrier to avoid overcooking: For best results, I highly recommend keeping the skin on your salmon fillet while baking (even if you are not a fan of eating the skin.) It comes off easily after the roasting process and acts as a protective fatty barrier on the fillets’ bottoms, keeping the fish from overcooking.
Aluminum foil vs. parchment paper: I prefer to make baked sockeye salmon in foil due to its ability to trap steam and maintain heat, resulting in moist, succulent fish. However, if you prefer parchment paper, simply increase the cooking time by two minutes to ensure thorough roasting.
Presentation: If you want your salmon to pop, add colorful and flavorful additions to your garnish ingredients, such as lemon slices and fresh herbs. You can also ensure a beautiful presentation by serving your fillet on a center plate, drizzled with your chosen sauce.

FAQs

Have more questions about this tasty oven-baked fish? We’ve got you covered, whether you’re wondering where wild salmon fillet comes from or expert seasoning tips.

What is a sockeye salmon fillet?

Sockeye salmon—also referred to as red salmon—is a type of salmon that comes from the Pacific Ocean and has brilliant red meat, a firm texture, and a rich, fresh flavor. A fillet refers to a specific cut from the fish’s backbone, which has no bones and often still has the skin attached.

What is the difference between sockeye salmon and Atlantic salmon?

Though there are many different salmon varieties, Pacific sockeye salmon tends to have a deep red color, while Atlantic salmon is often lighter pink or orange. Furthermore, sockeye varieties are firmer, with a richer flavor profile than other, milder Alaskan types.

Where is sockeye salmon from, and when is it in season?

Sockeye salmon, also called Red Salmon or Blueback Salmon, originate from the Northern Pacific Ocean and the rivers that discharge to it—including the coasts of North America, Eastern Russia, and the Northern Hokkaido Island in Japan—and are in season from May through July.

Where to buy sockeye salmon?

When sockeye salmon is in season, you can likely purchase it at most bigger grocery stores, like Costco and Sam’s Club, or you can often find it in the frozen section of your local grocery store. However, you can also buy it online if unavailable in your area.

How to season sockeye salmon?

There are dozens of ways to season this sockeye salmon fillet recipe. If you prefer a simple, zesty version, you can whisk together an easy sockeye salmon marinade with olive oil, lemon juice, salt, and pepper. You can also create a mixture of soy sauce, garlic, ginger, and maple syrup for a more complex, Asian-inspired variation.

How long to cook sockeye salmon in the oven?

During our recipe testing, we found out that it is best to cook salmon at 375 degrees for 10-12 minutes or until it is medium-rare. Keep in mind that even after you take it out of the oven it will continue cooking with the help of the residual heat.

How to know when sockeye salmon is done?

When sockeye salmon is done, the temp. of its thickest portion should reach 125 degrees F. You can also check the doneness by looking for a flaky texture and the signature sockeye salmon cooked color: when its deep red color turns to opaque pink.

Other Fish Recipes You Might Also Like

If you enjoy this easy sockeye salmon recipe and are a fan of grilled salmon, be sure to try our Grilled Sockeye Salmon recipe as well. And if you are in need of other seafood dinner inspiration, check out these other dishes—from wild Alaskan salmon recipes to mild mahi mahi— to satisfy your seafood fix in a snap.

If you try this Wild Alaskan Sockeye Salmon recipe, please take a minute to rate the recipe and leave a comment below. It is a huge help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Sockeye Salmon Recipe

This Baked Sockeye Salmon recipe is my foolproof method for cooking this delicious Wild Alaskan fish in the oven. It is a perfectly moist and flaky salmon recipe that is great for a healthy weeknight meal.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 275kcal

Author Aysegul Sanford

Ingredients

1 sockeye salmon fillet* ~ 1 1/4 to 1 1/2 pounds with skin on
2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 cloves garlic minced
1 small lemon sliced
1 tablespoon fresh parsley or dill

Instructions

Preheat the oven to 375 degrees F.
Whisk together the olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl.
Pat dry the salmon fillet on both sides using a few sheets of paper towel. Brush both sides of the salmon with the olive oil-lemon mixture.
Line a baking sheet with a large sheet of aluminum foil that is 4 inches longer than your salmon fillet. Place the salmon skin side down in the middle leaving 2 inches on both sides.
Distribute the garlic slices and lemon slices on top of the fillets.
Bring the excess foil on both long sides of the fish towards the middle and cinch loosely. Fold the end pieces of the aluminum foil onto the fish and seal it loosely.
Transfer it to the preheated oven and Bake for 10 minutes without opening the packet of salmon. When cooking time is complete, you can carefully open the foil packet and check doneness. If you have an instant read thermometer, insert it into the thickest part of the fish, if it registers 125 degrees F, it is ready to be served.
Remove from the oven, carefully open the foil. Sprinkle it with chopped parsley and/or dill.
If preferred, cut into slices, garnish with lemon slices and chopped fresh herbs, and serve.

Notes

Yields: This recipe make a whole fillet of salmon and serves a family of 4 easily. You can multiply the recipe as need if preferred. Though we recommend baking each fillet in their own foil packets.
Fresh or Frozen Sockeye Salmon: This recipe will work with fresh or frozen salmon. If you use frozen salmon fillets make sure to thaw them fully before baking them. You can use this recipe to roast King or Coho Salmon, but keep in mind that they tend to be thicker so the cooking time might be different.
Not a fan of using aluminum foil? You can cook Sockeye salmon in a parchment packet instead (following the recipe as written.) However, we recommend extending the cooking time by 2-3 minutes.
Can I roast sockeye salmon fillet on a sheet pan without covering it in foil? I prefer to roast sockeye salmon in foil to ensure a moist, succulent texture. However, you can make this recipe without aluminum foil by preheating the oven to 350 degrees F. and placing the fillet on a sheet pan lined with parchment paper. Then, brush both sides of the fish with the olive oil mixture and sprinkle it with salt, pepper, and minced garlic. Bake the salmon in the oven for 12-14 minutes or until its internal temperature reaches 125 degrees F.
A note about the cook time: Please keep in mind that there is a direct correlation between the thickness of your fillet and the cook time. We find that baking it in a milder heat (375 degrees) will cook it gently. For best results, we recommend checking doneness after the 10-minute mark. However, be careful as you open the foil packet as it is packed with hot steam.
Storage: Leftovers can be stored in an airtight container after they come to room temperature for 2-3 days. You can reheat them in a low heat oven (275-300 degrees F.) for 3-4 minutes or until heated.

Nutrition

The post Sockeye Salmon Recipe appeared first on Foolproof Living.

Ina Garten’s Roasted Shrimp Salad

Aysegul Sanford — Thu, 15 Jun 2023 17:48:10 +0000

A true Barefoot Contessa classic, this roasted shrimp salad is the same one Ina Garten herself sold in stores. Much like her Orzo with Shrimp and Feta Cheese, this recipe comes together in no time at all.

And if you are a serious shrimp lover, be sure to make Shrimp Scampi and BBQ Shrimp Skewers, too.

Ingredients

Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe:

Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound). You can peel and devein them yourself or purchase deveined shrimp to save yourself some time. If using frozen shrimp, thaw completely by placing the bag in a bowl of cold water for about 30 minutes.
Olive oil: Use good olive oil, preferably extra virgin olive oil if you have it on hand.
Mayonnaise: When first testing this recipe, we found the original 1 cup mayo Ina Garten used was too much, so I reduced it to ½ cup. As always, taste and adjust based on your desired preference.
Orange zest and orange juice: Orange zest and orange juice are the key ingredients that make this recipe so delicious and unforgettable. Lemon zest and lemon juice can be used in its place, but I highly recommend making it with orange.
Vinegar: The recipe uses white wine vinegar, but apple cider vinegar, red wine vinegar, or whatever you have on hand will work.
Fresh dill: While fresh dill is very classic and delicious, fresh herbs like fresh parsley would be great, too.
Capers: Make sure the capers are drained before adding to the salad. Not a fan? Use dill pickles or omit them altogether.
Red onion: Raw red onion adds a nice savory crunch. Replace it with Pickled Red Onions or Roasted Red Onions for a mild onion flavor. Or you can also use an equal amount of chopped scallions.

Optional Add-Ins and Variations

Although not included in the original recipe, here are some fun and creative add-ins to make this shrimp recipe your own:

Seasoning: While the shrimp is seasoned simply with Kosher salt and black pepper, you can add some nice flavor with 1 teaspoon of Old Bay seasoning, blackened seasoning, or a pinch of red pepper flakes for some heat.
Savory: One teaspoon of Dijon mustard or Worcestershire sauce mixed into the dressing would add a welcome savory bite.
Avocado: Add one cubed ripe avocado to the salad for some extra creaminess.
Salad greens: Serve it over a bed of mixed greens or thinly sliced romaine lettuce for some extra crunch.
Other veggies: Add additional fresh, crisp vegetables like diced English cucumbers, halved red cherry tomatoes, or diced bell peppers.

How to Make Barefoot Contessa’s Shrimp Salad?

This Ina Garten Shrimp Salad recipe is so easy to make and can be ready to serve in just about 1 hour, thanks to the shrimp’s quick cooking time. Here’s how to do it in a few easy steps:

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.

Prep Shrimp: Pat the shrimp dry with paper towels. Spread into one single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss gently to ensure the shrimp is coated with the oil and seasonings.
Roast Shrimp: Roast the shrimp for 6-8 minutes, flipping them halfway through, until pink, pearly, and slightly curled into a ‘C’. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set aside.

Make Dressing: While the shrimp is roasting, whisk together the mayonnaise, orange zest, orange juice, and vinegar in a large mixing bowl. Add the dill, capers, and red onion and mix until combined.
Toss: Pour the dressing over the shrimp and toss to combine. Cover with plastic wrap and set aside for 30 minutes before serving.

How to Make Ahead and Store

Ina Garten’s shrimp salad is a wonderful make-ahead recipe and keeps well in the refrigerator. To do so, simply:

Make Ahead: Make this shrimp salad up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

What to Serve With This Recipe?

A fabulous Barefoot Contessa shrimp salad can be served in a number of elegant and sophisticated ways. Some of my favorites include:

Bread: Serve it as a light dinner with a crusty French baguette or Homemade Olive Bread.
Soup: Make it a lighter meal by serving it alongside Ina’s Chilled Cucumber Soup or Creamy Zucchini Soup.
Grains: Make it more of a filling meal by serving it with some Cooked Quinoa, Cooked Wild Rice, or even cooked cous cous.
Wine: This light seafood salad goes wonderfully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.

Expert Tips

Use good quality ingredients. Your favorite brand of mayonnaise and olive oil will make the shrimp salad taste that much better.
A note on frozen shrimp: If you are using frozen shrimp, make sure it is fully thawed before cooking. According to Bon Appetit, frozen shrimp is better than fresh shrimp. But as always, shop for shrimp that is easily available to you.
Shrimp cooks very quickly. It is easy to overcook shrimp, so pay attention to the cooking time. Because it cooks so fast, I do not recommend using parchment paper, as the hot heat from the sheet pan does a better job of cooking the shrimp evenly.
Allow the shrimp to cool slightly before tossing with the sauce. You want warm shrimp, not piping hot. The gentle warmth will better absorb the dressing.
Put the sauce in the shrimp. Just as Ina Garten notes on the Food Network, add the sauce to the shrimp rather than adding the shrimp to the sauce. This way, you can moderate the amount of sauce you want tossed with the shrimp.
Let it rest before serving. Once Ina’s shrimp salad is prepared, cover it and allow it to rest for 30 minutes at room temperature to allow the flavors to marry together. Or, just as Ina Garten recommends in her cookbook, set it in the fridge for up to 6 hours before serving.

Other Shrimp Salad Recipes You Might Also Like:

If you try this Ina Garten’s Roasted Shrimp Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.

Ina Garten’s Roasted Shrimp Salad Recipe

Ina Garten’s roasted shrimp salad is a deli-style salad perfect for BBQs, picnics, potlucks, and holidays all year round. Surprisingly delicious, thanks to the addition of orange juice and orange zest, once you try this easy recipe, you will never buy roasted shrimp salad from the store again.

Course Lunch, Seafood Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Resting time 30

Total Time 48

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

For The Roasted Shrimp:

2 lbs shrimp 16-20 or 21-25 peeled and deveined
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Dressing:

½ cup mayonnaise
1 tablespoon orange zest from 2 oranges
2 tablespoons orange juice freshly squeezed
1 tablespoon white wine vinegar or apple cider vinegar
¼ cup chopped fresh dill
2 tablespoons capers drained
2 tablespoons red onion small diced

Instructions

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
Prepare Shrimp: Using a sheet of paper towel, pat dry the shrimp on both sides. Transfer onto a sheet pan. Spread the shrimp on a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Toss together to ensure that the shrimp is evenly coated with oil and seasoning.
Roast Shrimp: Roast for 6-8 minutes, flipping them halfway through roasting. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set it aside.
Make the salad dressing: Meanwhile, make the dressing by whisking together the mayonnaise, orange zest, orange juice, and vinegar in a mixing bowl. Add the dill, capers, and red onion and mix to combine.
Toss, rest and serve: Pour the dressing over the shrimp and toss to combine. Cover with stretch film and let it rest at room temperature for 30 minutes before serving.

Notes

Yields: This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
Make Ahead: Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

Nutrition

The post Ina Garten’s Roasted Shrimp Salad appeared first on Foolproof Living.

Blackened Mahi Mahi

Aysegul Sanford — Sat, 10 Jun 2023 17:57:20 +0000

Also known as “dolphin fish,” mahi mahi is a majorly versatile ingredient. With its mild flavor and tender texture, this Hawaiian fish is a blank canvas that you can season and cook in dozens of different ways. Pan-fry, oven-bake, or prepare it on the grill (i.e., my Grilled Mahi Mahi recipe complete with my fan-favorite Mahi Mahi Marinade!), and you’ll never run out of ideas for an easy weeknight dinner.

Love blackened fish? Be sure to also try our Blackened Cod recipe.

This Blackened version is inspired by the cult favorite Costco blackened mahi mahi. Once you master the easy steps to making it at home, you won’t have to buy it from the store ever again.

Ingredients You’ll Need

You only need a few fresh, simple ingredients to prepare this blackened mahi mahi recipe:

Mahi Mahi: If you can get your hands on them, use fresh mahi mahi filets. However, frozen mahi mahi would also work. If you use frozen filets (pre-cut slices), thaw them overnight in the fridge or place them in a bowl of cold water, store them in the refrigerator, and wait until it thaws fully (1-2 hours). If you purchase a whole mahi mahi, I suggest cutting it into evenly sized portions. You also have the choice to prepare this dish as a skin-on mahi mahi recipe or remove the skin before cooking.
Olive oil: I use olive oil to brush the mahi mahi steaks, but you can use any oil with a high smoke point, such as canola, grapeseed, or avocado oil.
Unsalted Butter: Searing the fish in butter is the key to giving this recipe a rich, sumptuous taste. However, you may substitute it with olive oil if you are following a dairy-free diet.
Lemon or lime: I love topping this seafood dish with a squeeze of fresh lemon juice to brighten its natural flavors. However, you can also prepare this mahi mahi recipe without lemon juice by using lime juice instead or omitting the ingredient entirely.
Mahi mahi seasoning: In my opinion, the best seasoning for mahi mahi is my Homemade Blackened Seasoning, which uses a classic Louisianian mix of spices:
- Paprika: Though I prefer smoked paprika for this seafood recipe, regular paprika will also work.
- Onion powder
- Garlic powder
- Dried oregano
- Dried thyme
- Black pepper
- Kosher salt: Salt is a simple, pantry-ready ingredient that helps add depth to your blackened seasoning for mahi mahi. However, you can omit this ingredient if you’re watching your sodium intake or prefer a less salty version.

If you don’t have these spices for mahi mahi on hand, I recommend using Old Bay Blackened Seasoning (affiliate link) as an easy, store-bought substitute.

How to Make Blackened Mahi Mahi?

My favorite way to blacken mahi mahi on a busy weeknight is using a cast iron skillet. However, you can also use a frying pan or a nonstick skillet. Follow these easy instructions for perfectly blackened fish filets any night of the week.

Dry the mahi mahi: Use a paper towel to pat dry the fish fillets on both sides.
Brush with olive oil: Lightly coat both sides of the mahi mahi with olive oil, then set aside.
Prepare the seasoning for mahi mahi: Gather a shallow baking dish or a large plate. Then, mix the smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, and Kosher salt, ensuring that the spices blend evenly.
Season the mahi-mahi fillets: Dredge each piece of fish in the dry rub until you coat both sides. Set the seasoned steaks aside.

Melt butter: Heat a cast-iron skillet or frying pan over medium-high heat. Add the butter to the skillet and cook until entirely melted.
Add the mahi mahi: Gently transfer the seasoned fish to the hot pan, ensuring you don’t overcrowd it. You can cook this recipe in two batches if your fish doesn’t fit.
Cook the fish: Cook the mahi mahi steaks for two minutes. Then, flip them over and cook on the opposite side for another two minutes. Try to flake a small piece of the filet to test for doneness. If it flakes easily and is opaque, it’s ready to serve. If not, cook for 30 seconds on each side until done. Your mahi mahi should reach an internal temperature of 130 degrees F. before eating.
Serve: Remove the mahi mahi from the cast iron skillet and cover with aluminum foil. Let the fish rest for a few minutes, then serve with lemon/lime wedges. Garnish with my pineapple mango salsa, if desired.

How to Grill Blackened Dolphin Fish?

Grilling blackened mahi mahi is a breeze when you use these simple instructions. In a total time of 15 minutes, you’ll have the ultimate summer dish ready to serve.

Preheat: Set the grill to medium-high heat and wait until it reaches 425 degrees F.
Prep the grill: Clean off previous food debris from the grill. Then, use tongs to dip a wad of paper towel into the oil and generously coat the cooking surface of the grates.
Cook the mahi mahi: Lay the seasoned filets on the grill, place the cover on, and grill for two minutes. Use a good fish spatula to gently flip each steak, then grill for another two minutes. Use a digital thermometer to check the internal temperature of the mahi mahi steaks. When they reach 130 degrees F., remove them from the grill.
Serve: Transfer the mahi mahi steaks from the grill to a plate. Cover them with aluminum foil and let them rest for a few minutes. Serve!

How to Store and Reheat?

There’s no denying that this Cajun mahi mahi recipe tastes best when served fresh. However, with these storage tips, you can keep your leftovers fresh for quick lunches and easy meal prep.

Store: Let your leftover mahi mahi filet reach room temperature before transferring it to an airtight container. Then, store it in the fridge, and your blackened fish will stay fresh for up to two days.
Reheat: To reheat your Cajun mahi mahi, place it in the oven at low heat (300 degrees F.) for 3-4 minutes. Because this fish can dry out quickly, keep an eye on it during the warming process.

What to Serve with this Recipe?

Look no further if you’re looking for an Instagram-ready main course guaranteed to satisfy your tastebuds. Transform your fish filet into a sophisticated mahi mahi dinner with these tasty sides.

Fruity salsa: Who can resist a pairing that’s both iconic and colorful? Top your filets with Peach Salsa or Mango Pineapple Salsa to balance out the bold spice of blackened mahi mahi seasoning with luscious, sweet flavors.
Make tacos: Everyone loves Blackened Mahi Mahi Tacos’ fresh, bright taste. Skip the grocery store with my easy recipe for Corn Tortillas. Then, customize your fish tacos with delicious toppings, like my Easy Guacamole, Avocado Crema, and Mayo and Sugar Free Coleslaw.
With corn: Add sweet, tender veggies to your plate with mouthwatering corn recipes. Transform your table into an authentic Mexican market with my zesty recipes for Street Corn and Mexican Street Corn Salad. Or, give your menu a rustic, golden-yellow touch by preparing Air Fryer Corn on the Cob.
Rice: This spicy Cajun recipe tastes out-of-this-world when served atop a bed of fresh, steaming white rice. My favorites are simple basmati and coconut rice, which take minutes to prepare. However, you can also take your rice game to the next level by preparing low-carb, lime-infused coconut cauliflower rice.
Vegetables: Balance your hearty mahi mahi steaks with a light, healthy veggie side. My Buttery Garlic Beans give a rich, seasoned flavor to each bite. You can also take the hassle out of meal prep with 10-minute Air Fryer Green Beans or Steamed Asparagus.

Expert Tips

While I think that this is the best way to cook mahi mahi, below are a few things to keep in mind when making this recipe:

Thaw if frozen: If you use frozen mahi mahi steaks, be sure to thaw them fully before cooking. One option is to thaw them in the fridge or overnight. Otherwise, you can thaw them in 1-2 hours by placing them in a bowl of cold water and transferring the bowl to the fridge until ready to cook.
Timing: Cooking times may vary based on the size and thickness of your mahi mahi filets, so keep an eye on your fish to avoid over or undercooked pieces. If possible, purchase fish fillets that are equal in size to ensure even cooking.
Seasoned skillet: The best way to keep your mahi mahi from sticking to the pan is to use a well-seasoned cast iron skillet. Not only will this allow your filets to come off the pan in one piece, but it will also give your fish a deliciously complex flavor profile. If you feel uncomfortable cooking blackened mahi mahi in a cast iron skillet, a ceramic frying pan (affiliate link) is a great option.
High heat: The best tip for making this quick mahi mahi recipe is to fully heat your pan or grill before adding your meat. This high temperature will ensure a short cooking time, keep your fish moist, and—if you don’t touch your filets during the cooking process—will ensure they don’t break apart when flipping them.
Dry the fish and season well: If you want every bite of this blackened mahi mahi recipe to have maximum flavor, fully dry and add the blackened seasoning mix to all sides of the fish—not just the top and bottom. I also recommend gently pushing the seasoning into the meat so it doesn’t fall off during cooking.
Keep a close eye on it: Mahi mahi cooks incredibly quickly, so watch it closely throughout the process to ensure it doesn’t overcook.
Rest for a few minutes: After removing them from the heat, let your blackened fish filets rest under an aluminum foil tent for 1-2 minutes. This step will allow your mahi mahi to reabsorb its flavorful juices, resulting in a juicy, tender fish.
Proper ventilation: This recipe uses many aromatic spices, so it tends to smoke when placed on a high-heat grill or cast-iron skillet. I recommend preparing this dish in a well-ventilated area to avoid coughing or discomfort, using a kitchen fan or open windows.

FAQs

You don’t have to stress over this quick mahi mahi recipe. These expert answers will eliminate all your cooking worries, from oven-baked alternatives to adjusting spice levels.

What is meant by blackened fish?

If you’re wondering, “What is blackened mahi mahi?” you’re not alone! “Blackening” is a process in which something—usually a protein—is pat-dry, brushed with melted butter or oil, and heavily coated in a Cajun seasoning blend. The fish is then cooked at a high temperature until it forms a crispy crust of external seasoning.

How to blacken mahi mahi in the oven?

To make oven-baked blackened mahi mahi, preheat your oven to 375 degrees F. Then, cook your seasoned filets for 8-10 minutes or until they reach an internal temperature of 130 degrees F.

What does blackened mahi taste like?

Blackened mahi mahi boasts one of my recipe book’s most balanced flavor profiles. Its bold seasoning gives it a smoky, savory, and spicy kick, while the fish provides a mild and sweet base.

Can I use this cooking method and blackening spices using other fish than mahi mahi?

Yes, you can. Other firm and mild white fish, such as halibut, grouper, and snapper, would also work.

Is blackened fish spicy?

Though blackened fish is mildly spicy, the level of spiciness may vary depending on the rub used for mahi mahi. Specific blackened seasoning mixes may use more cayenne pepper than others, producing a spicier taste. Make your own blackening seasoning mix so you can adjust the spiciness according to your taste buds.

Other Fish Recipes You Might Also Like

Can’t get enough of this mahi mahi with homemade Cajun seasoning? These other fish dishes will give you fresh coastal vibes, satisfying your seafood cravings with tender, buttery flavors.

If you try this Blackened Mahi Mahi recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Blackened Mahi Mahi Recipe

Up your weeknight cooking game with this easy blackened mahi mahi made with a homemade blackening spice mix. Ready in 15 minutes, this Cajun mahi mahi recipe is naturally gluten-free, low-carb, and keto and paleo-friendly.

Course Dinner, Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

4 mahi mahi filets 4 ounces each – thawed if frozen
2 tablespoons olive oil plus more if grilling
2 tablespoons unsalted butter

Blackened seasoning:

3 teaspoons smoked paprika
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons ground black pepper
1 teaspoon Kosher salt

Optional:

¼ teaspoon Cayenne pepper (optional)
Lemon or lime wedges

Instructions

Prepare the mahi mahi fillets: Pat the filets dry on both sides with using a few sheets of paper towels.
Lightly brush the fillets with olive oil on both sides. Set aside.
Make the blackened seasoning by mixing together the smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, and Kosher salt in a shallow baking dish or large plate. Make sure that it is fully blended.
Dredge each mahi mahi filet in the blackened seasoning, making sure that they are coated on both sides. Set aside.
To blacken mahi mahi on the stove, start by heating a cast iron skillet (or a frying pan) over medium-high heat.
Add the butter and cook until fully melted but not browned.
Gently add the seasoned mahi mahi fillets to the pan. Do not overcrowd the pan. If all four of them don’t fit, you can do it in two batches.
Cook for 2 minutes, then gently flip and continue to cook the other side for an additional 2 minutes. To test for doneness, try to flake a small area of the fish. It should flake easily and look opaque. If it does not, cook for an additional 30 seconds per side until done. If you have a digital thermometer, you can insert it into the thickest part of the fish. If it registers 130 degrees F, it should be cooked.
Remove from the skillet, cover it with aluminum foil, and let your blackened mahi mahi rest for a few minutes. Serve with lime or lemon wedges on the side. If preferred, garnish with mango salsa.

Notes

Yields: This recipe makes 4 blackened mahi mahi fillets and serves 4 people.
Timing: Cooking times may vary based on the size and thickness of your mahi mahi filets, so keep an eye on your fish to avoid over or undercooked pieces. If possible, purchase fish fillets that are equal in size to ensure even cooking.
Seasoned skillet: The best way to keep your mahi mahi from sticking to the pan is to use a well-seasoned cast iron skillet. A ceramic frying pan (affiliate link) is a great option if you do not have a cast iron skillet.
Keep a close eye on it: Mahi mahi cooks very quickly, so it is recommended that you watch it closely as it cooks.
Storage of leftovers: Let your leftover mahi mahi filet reach room temperature before transferring it to an airtight container. Then, store it in the fridge for up to two days.
To Cook Blacken Mahi Mahi on the grill:
- Heat a grill to medium-high until it reaches 425 degrees F.
- Prepare the grill by cleaning off any previous food debris. Using tongs, dip a wad of paper towel into the oil and generously coat the grates where you will be cooking the filets.
- Gently place the mahi mahi steaks on the grill. Put the cover on and grill for 2 minutes. Using a spatula, carefully flip them and grill for another 2 minutes. If you have a digital thermometer, you can check doneness by inserting it into one of the fillets. The internal temperature should be 130 degrees F.
- Remove from the grill onto a plate. Cover with foil and let them rest for a few minutes before serving.

Nutrition

The post Blackened Mahi Mahi appeared first on Foolproof Living.

Chickpea Salad with Tuna

Aysegul Sanford — Wed, 03 May 2023 16:46:38 +0000

If you never thought of making your tuna salad with chickpeas, then I have got you covered with an exceptional recipe that you will find yourself making over and over again. Protein-rich tuna and fiber-rich chickpeas flavored with homemade salad dressing is the perfect quick lunch recipe.

Whether you want to turn it into a Tuna Chickpea Sandwich or keep it light over a bed of greens, there are so many possibilities. If you are a tuna fan, be sure to check out this Tuna Melt Sandwich and Tuna Steak Salad to incorporate more seafood into your life, too.

Ingredients

I like to think of this garbanzo bean tuna salad as a nice mix of pantry staples and fresh ingredients from the grocery store. The list of ingredients has been broken down into the dressing and the salad for ease.

To make the salad dressing, you will need:

Mayonnaise: I like to use vegan mayo made with avocado oil (affiliate link.) However, feel free to use a brand you like.
Extra virgin olive oil
Dijon mustard: You can use Dijon mustard, stone ground, or whole grain mustard.
Lemon juice: As it is in any other salad recipe, freshly squeezed lemon juice provides the best flavor, and this garbanzo tuna salad is no exception.
Red wine vinegar: A splash of vinegar helps with brightening up the flavors. You can also use apple cider vinegar or white wine vinegar.
Fresh garlic cloves: When making salad dressing, I prefer chopped fresh garlic, but in a pinch, garlic powder would also work.
Kosher salt + black pepper

To assemble the salad, you will need:

Chickpeas: I used canned chickpeas as they are convenient. Of course, you can cook your own chickpeas for this recipe. If you used canned beans, make sure to drain and rinse beforehand.
Canned tuna: When buying tuna, look for sustainably sourced wild-caught tuna in water. This has exceptional flavor, and the tuna will naturally flake when mixing the salad. Keep in mind if you use tuna packed in olive oil, you will have to adjust the quantity of olive oil in the recipe.
Tomatoes: You can use grape, Roma, or cherry tomatoes.
Celery stalks
Green onions: Alternatively, you can also use a thinly sliced small red onion, or Pickled Red Onions would also work.
Yellow bell pepper: I used yellow peppers, but any color of bell peppers would work in this recipe.
Cucumber: Persian cucumber has a great crunch and holds up well, but a regular cucumber or English cucumber can also be used.

Substitutions & Optional Add-Ins

Mayo substitutes: Not a fan of Mayo? Try an equal amount of Greek yogurt, mashed avocado (or a few tablespoons of Creamy Avocado Dressing), or store-bought pesto. A few tablespoons of this Pesto Salad Dressing could be a wonderful substitution too. If none of those work for you, use my all-purpose Lemon Dressing or Lemon Balsamic Vinaigrette instead.
Add hard-boiled eggs: Incorporating a few eggs into this recipe is a great way to increase the protein content. The addition of eggs also gives it another layer of texture. When preparing them for the salad, be sure to dice them into bite-sized pieces.
Add vegetables: Add a handful of sweet vegetables, like cooked corn or green peas, or make it a Mediterranean chickpea tuna salad with drained and rinsed artichoke hearts.
Fresh herbs: Finish it with a sprinkle of fresh dill, fresh parsley, fresh basil, or a combination of all three.
Cheese (optional): Adding a small amount of crumbled feta cheese would give it a nice creamy flavor.
Dill pickle relish (optional): The briny flavors of pickled relish, whether it is dill pickles or chopped Kalamata olives, or pickled red cabbage, would brighten up the flavors of the overall salad.
Salad greens (optional): Adding a handful of arugula, baby spinach, and spring mix or serving the salad on a bed of lettuce is an easy way to up the nutritional value of this simple salad.

How to Make Chickpea Tuna Salad?

This tuna garbanzo bean salad recipe is made in a few easy steps. Simply:

Make the dressing: Whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, salt, and pepper in a small bowl or measuring cup.
Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions ( or sliced red onion), bell pepper, cucumber, and tomatoes in a large salad bowl.
Toss: Drizzle over the dressing and gently toss to combine.
Serve: If you have the time, marinate for at least 30 minutes before serving.

How to Make Ahead and Store Leftovers

This simple chickpea tuna salad is the perfect lunch salad that you can incorporate into your weekly meal plan. I’d like to make it over the weekend as it stores well. Here’s how I like to do it:

Make Ahead: Prepare the tuna salad as directed. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
Storage: Leftover tuna salad with garbanzo beans will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

What to Serve It With?

Tuna chickpea salad is wonderful all its own, but it can easily be elevated to the next level by serving it in any of the following ways:

Bread: Serve it with crusty bread, like Olive Bread, or turn it into a crostini platter with toasted French baguette, cheese, and fruit. I also love it with soft pita bread or pita chips for scooping.
Serve it with Grains: Make it the main dish by serving it with a side dish of cooked Quinoa or Bulgur wheat.
Make it a side dish with a bowl of soup: Enjoy it throughout the summer months alongside a bowl of Basil Tomato Soup or Cold Cucumber Soup.
Turn it into a Sandwich: Layer it between a few slices of your favorite bread (I like pita bread or brioche) or stuff it into a pita bread to make Tuna Chickpea Sandwich, along with green leaf lettuce and a tomato slice.

Expert Tips

While this recipe requires only a few steps and a handful of pantry ingredients, we wanted to share a few expert tips to help you make the best chickpea tuna salad recipe on your first try:

Good quality tuna: Look for a high quality (preferably wild caught), sustainably sourced can of tuna in water. This has exceptional flavor and texture.
Rinse chickpeas: Make sure to drain and rinse the can of chickpeas to get rid of preservatives and excess salt (or purchase a can with no salt if watching your salt content).
Mash chickpeas: Alternatively, you can mash the chickpeas with a potato masher for a richer and creamy consistency.
Taste the dressing for seasoning. The dressing is not too heavy on the salt, so be sure to taste test first and adjust it to your liking.
Let it marinate. I highly recommend marinating the salad for at least 30 minutes before serving, either at room temperature or in the fridge, as this helps the ingredients to marry together.

FAQs

Which canned tuna is best for tuna salad?

I suggest using sustainably sourced, wild-caught tuna packed in water for the best flavor.

Why is chickpea salad good for you?

A simple chickpea salad like this one is good for you because it is packed with healthy fats, protein-rich chickpeas and tuna, and fiber-rich vegetables. Not to mention, it is super filling and easy to make.

Other Lunch Salads You Might Also Like:

Need more inspiration for creative lunch salads that are also on the healthier side and packed with protein? Here are a few more ideas:

If you try this Chickpea Salad with Tuna recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chickpea Salad with Tuna Recipe

This Chickpea Salad with Tuna recipe is the perfect weekday lunch. Made with canned tuna and packed with veggies, this is a quick and easy to make salad recipe that is also meal prep friendly.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15

Resting time (optional) 30

Total Time 15

Servings servings

Calories 267kcal

Author Aysegul Sanford

Ingredients

For The Dressing

¼ cup mayonnaise or Greek Yogurt
1 tablespoons extra virgin olive oil
1 teaspoons Dijon mustard
⅓ cup freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 cloves garlic minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper

For The Salad

1 can chickpeas 15 ounces – drained and rinsed
1 can solid packed Tuna in water 5-ounces – drained
1 cup tomatoes – grape or cherry; approximately 5 ounces – halved
3 tablespoons chopped celery about 1 stalk
2 tablespoons chopped scallions or sliced red onions
1 small yellow bell pepper chopped
2 Persian cucumbers sliced and quartered

Optional Add Ins:

1 tablespoon dill pickle relish or olives- roughly chopped
1 cup canned artichokes quartered
1 avocado sliced
2 cups salad greens such as arugula or spring mix – loosely packed

Instructions

Prepare the dressing: In a bowl or large measuring cup, whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, and salt and pepper. Taste for seasoning and add more if needed. Set aside while preparing the salad.
Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions, bell pepper, cucumber, and tomatoes.
Add the dressing and toss to combine.

Video

Notes

Make Ahead: Prepare the recipe as written. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
Storage: Leftover tuna and chickpea salad will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

Nutrition

The post Chickpea Salad with Tuna appeared first on Foolproof Living.

Smoked Salmon Avocado Toast

Aysegul Sanford — Tue, 18 Apr 2023 18:59:06 +0000

I love this recipe because it has light preparation, healthy ingredients, and tons of flavor. The best part, you ask? You don’t even need to use the stove or oven! With only a few minutes of prep, it deserves a spot on your weekly rotation on busy weekday mornings. And if you have a few extra minutes on the weekend, switch up your standard breakfast and try this avocado toast with salmon and egg!

If you are a salmon lover like I am, be sure to also check out my Salmon Nicose Salad, Baked Sockeye Salmon, or Salmon Coconut Soup to serve for lunch or dinner.

Ingredients

This avocado toast with smoked salmon is great because you can make it your own by adding whatever toppings you like best. Here’s a short, simple list of ingredients that will make shopping a breeze:

Bread: Feel free to choose your favorite bread. I like to use whole-grain bread, but if you make your own sourdough bread, go for it. If you want to make it extra special, treat yourself with buttery homemade Brioche. If you have dietary restrictions like gluten intolerance, try my Almond Flour Bread or any store-bought gluten-free bread you like. There are also easy-to-find keto-friendly options at the grocery store if you’re following a keto diet. Finally, you can ditch the bread and go for your favorite bagel.
Avocado: The store has many avocado choices, but I think Hass avocado is the most flavorful one out there. When buying avocados, be sure to pick one that is nice and ripe for easy mashing or slicing.
Fresh lemon juice: Lemon juice will give your toast the acid it needs to wake up your taste buds. Fresh lemon (and freshly squeezed lemon juice) is preferred. Alternatively, you can use fresh lime in this recipe.
Cucumber: Persian cucumbers sliced thinly are my favorite for this, but English will get the job done.
Smoked salmon vs. lox: While lox and smoked salmon are different things, they can be used interchangeably in this smoked salmon and avocado toast recipe. Just make sure to get a brand that you like. And if you are wondering, my favorite one is Trader Joes’, Everything But The Bagel Seasoned Salmon.
Spices: I use kosher salt and black pepper in terms of spices. However, if I am serving this smoked salmon breakfast toast to adults, I sometimes sprinkle it with a pinch of red pepper flakes.

Optional Add-Ins

What I love most about this healthy avocado toast is that it is endlessly customizable. If you are short on time, follow the recipe as written for a 10-minute breakfast. But if you are looking for a next-level breakfast or brunch, jazz it up with one (or more) of the optional add-ins below:

Soft cheese: A thin layer of cream cheese or goat cheese is a great addition to this avocado toast, but any soft cheese you have on hand would work.
Fresh herbs or Salad Greens: A handful of arugula, spring mix, or microgreens not only add color but also make it healthier. Alternatively, a small amount of fresh dill or parsley would make a nice addition.
Onions: My Pickled Red Onion recipe will give this dish a tangy bite to compliment your smoked salmon avocado toast. However, thinly sliced red onion or scallions would work nicely as well.
Garlic: Adding chopped garlic to your creamy avocado spread can add an extra pop of flavor. I usually opt out of garlic if I am making this on a work day, but if I am serving it to a crowd for brunch, then I add one for extra flavor.
Olive Oil + Flaky Salt: I usually finish this layered toast with a drizzle of good-quality olive oil and a pinch of flaky salt.
Spices: Who doesn’t love Everything But the Bagel seasoning? A little goes a long way!
Egg on top: If eggs are a staple for you’re morning breakfast, you’re welcome to top it off with scrambled eggs or a fried egg. However, if I have the time, my favorite one is smoked salmon avocado toast that’s topped off with a poached egg.
Sliced tomato: Like it is with any toast recipe, adding a few slices of tomato to the layers would be a nice addition to this open-faced sandwich.
Olives or Capers: Use one teaspoon of chopped capers or olives for a briny bite.

How to Make Avocado Toast with Smoked Salmon

This avocado smoked salmon toast will make prep and cleanup faster than ever before. You don’t even need to cook anything. Here’s how I make it:

Toast the bread: This is optional, but toasting the bread will give it a nice crispy bite. If you do, be sure to let it cool while you are working on the rest of the prep.

Mash or slice the avocado: Scoop your avocado into a medium size bowl and mash with a fork. Add your salt, pepper, a squeeze of lemon juice, and garlic (optional), and mix well. Give it a taste and add in if needed. Alternatively, you can slice your avocado thinly.
Spread the avocado mixture: Add a layer of your mashed or sliced avocado to the bread.
Top with cucumber: Arrange the sliced cucumber evenly on top.
Add smoked salmon: Layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion.

Garnish: Make it your own with any of your favorite garnishes. I like microgreens and a drizzle of extra virgin olive oil. Sprinkle some Everything But the Bagel Seasoning for the finishing touch.
Serve: Once you’ve topped your toast with the desired garnishes, serve with a lemon wedge on the side.

How to Make Ahead and Store

This smoked salmon toast recipe is best when served right away. However, you can prepare some ingredients ahead of time to put together in just 5 minutes. Here’s what I recommend:

Make Ahead: The most time-consuming part of this avocado toast with salmon recipe is preparing the avocado spread. However, it can be prepped in advance. So, go ahead and make it a day ahead and store it as I did in my go-to Guacamole Recipe. Here’s how to do it:
- After making the guacamole, evenly spread it in an airtight container.
- Cover the surface with a thin layer of water, lime, or lemon juice. We are doing this to prevent it from oxidizing.
- Place a plastic wrap on top, and remove all the air bubbles before storing it in the refrigerator. You can also slice your cucumbers beforehand and store them in an airtight container for quick assembly.

Storing: Enjoy this delicious avocado and salmon toast immediately for the best results. I’d be surprised if you have leftovers! But, if you do, then store the leftovers in an airtight container in the refrigerator and eat them by the next day.

Expert Tips

Even though this smoked salmon toast recipe is just as effortless as it is delicious, a few quick tips can take this dish to the next level. Here are a few tips to help you succeed on your first try:

Add lemon juice to the avocado: The best way to prevent your avocado mash from turning brown is to squeeze it with fresh lemon juice. The addition of a small amount of acid also helps with flavor, so do not skip using it.
It is best when assembled on the day you plan to serve: As is the case with most seafood recipes, I recommend assembling your avocado smoked salmon toast on the day you plan to serve it. If you are planning to serve a crowd, follow the make-ahead tips above to make the last-minute assembly a breeze.
Toast the bread lightly. This is an optional step, but toasting the bread gives this dish the perfect warm crunch.
Multiply the recipe. The recipe below, as written, is for two servings, but you can multiply it as many times as you need.

FAQs

Is avocado and smoked salmon good for you?

Absolutely! All the elements of this recipe make for a healthy smoked salmon breakfast. Both salmon (packed with Omega 3 fatty acids) and avocado are considered some of the healthiest fats on the planet. When you are shopping for smoked salmon at the store, be sure to check the back and buy a brand that is made with clean ingredients and without any sugars.

Other Avocado Recipes You Might Like:

Can’t get enough of avocado goodness? You are not alone. Here at Foolproof Living, we are huge fans of this versatile fruit and have many other recipes. Below are a few that we think you might like:

If you try this Avocado Smoked Salmon Toast recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Smoked Salmon Avocado Toast Recipe

This smoked salmon avocado toast is a quick, easy, and healthy breakfast that not only tastes great but also looks delicious. Ready in 10 minutes, it is simple enough for a morning on the go and elevated enough for a holiday brunch like Easter, Mother's Day, or even Christmas morning.

Course Breakfast

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

2 pieces toast multi-grain bread and sourdough bread would all work
1 large avocado ripened
1 ½ teaspoons lemon juice plus lemon wedges to serve with
1 garlic clove minced – optional
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
½ Persian cucumber peeled and sliced thinly (or English cucumber would also work)
4 oz. smoked salmon packaged
½ cup micro greens or arugula
1 tablespoon pickled red onions optional
A drizzle of extra virgin olive oil
1 teaspoon Everything Bagel Seasoning optional

Instructions

If preferred, toast your bread and let it cool for a few minutes.
Meanwhile, in a small bowl, mash avocado using the back of a fork. Add lemon juice, minced garlic (if using), salt, and pepper. Stir well. Give it a taste and add more if necessary.
Spread each slice of toast with the avocado mixture.
Top each slice with the cucumber slices.
Place smoked salmon pieces and pickled onion (if using) on top.
Garnish with microgreens and a drizzle of olive oil. Finish it off with a sprinkle of Everything Bagel Seasoning.
Serve with a lemon wedge on the side.

Notes

Garlic: If I am making this avocado toast on a work day I omit using garlic, but if I am making it on the weekend, then I make sure to add it in.
Multiply the recipe: Serving a crowd? No problem. Simply multiply the recipe as many times as you want. I usually serve 2 ounces of smoked salmon and ½ avocado per serving.
To Make Ahead: If you are serving this recipe to a crowd, feel free to mash the avocados in advance, but be sure to cover the surface with a thin layer of lemon juice followed by some plastic wrap to prevent oxidizing. Assemble the recipe right before serving.
Storing leftovers: This avocado toast is best on the day it is served. However, you can store the leftovers in an airtight container in the refrigerator for up to 1 day.

Nutrition

The post Smoked Salmon Avocado Toast appeared first on Foolproof Living.

Shrimp Ricotta Pasta

Aysegul Sanford — Tue, 14 Feb 2023 02:02:24 +0000

If you are looking for other delicious weeknight pasta recipes, this Gigi Hadid Pasta is a satisfying, easy pasta recipe. Mushroom Pea Pasta and Caprese Pasta Salad are also delicious, easy dinner recipes that are ready in under 30 minutes and sure to satisfy everyone at the table.

And if you have some leftover shrimp, be sure to try Barefoot Contessa’s Roasted Shrimp Salad and Orzo Shrimp.

Ingredients

This lemon ricotta shrimp pasta is as delicious as it is straightforward. The main ingredients are shrimp, ricotta, and cooked pasta.

Shrimp: Shrimp is a low-fat, high-protein option for dinner that is ready in minutes. Simply sauteed or cooked with additional flavors (as suggested below), it is a weeknight dinner go-to protein for many of us. The recipe calls for size 16-20 shrimp, but you can also use 21-25. If you can get them, I always recommend buying your shrimp already peeled and deveined, at least for a weeknight dinner. It is a big-time saver!
Ricotta Sauce: Fresh ricotta cheese, parmesan cheese, fresh lemon, and a few cloves of garlic cloves are combined to make a simple creamy sauce with delicious flavor.
Pasta: While I use rigatoni in this recipe, you can use almost any kind of pasta you have on hand. Fusilli, bowtie, spaghetti, fettucini, or whole wheat pasta would substitute nicely. If you are following a gluten free diet, you can also use your favorite gluten free pasta.

Helpful Notes and Substitutions

Shrimp:
- If you have the extra time, marinate the shrimp using my classic Shrimp Marinade recipe to take the whole recipe up a notch.
- If you have your grill fired up, my Grilled Shrimp Skewers are also delicious served on top of this ricotta pasta. Or better yet, if you have leftovers from the night before, you can serve these delicious shrimp in new ways by adding them to this quick pasta. Making enough protein for multiple meals is a great meal prep time saver!
- Shrimp Scampi is another delicious alternative for the shrimp in this dish. Perfect for turning the flavor up a notch.
Ricotta Cheese: You can make fresh ricotta at home, or you can buy it at the store. I recommend buying the full-fat ricotta cheese for this recipe. It will make for a creamier, smoother sauce. This is already a light, healthy meal. Don’t short yourself on the ricotta.
Olive Oil: The shrimp is sauteed in olive oil, but feel free to substitute butter. It will add a little extra richness to your shrimp.
Kale: Baby spinach would make a lovely substitute for kale. However, please remember that spinach does not take as much time to cook. You can add the spinach to the pasta water for about 30 seconds before draining it or simply toss it with the hot pasta after it is drained.
Not a fan of kale? If you want to add some veggies to this dish but are not a fan of kale, you can use fresh or frozen peas. I usually blanch peas in the summer and keep some in the freezer to use in weeknight pasta recipes like this one.
Extra kick: If you like a little heat in your meal, you can add ½ tsp of chili flakes to the sauce or garnish on top of the pasta at the end. Red pepper flakes will give you the kick you want without distracting you from the flavor.
Extra decadence: A splash of heavy cream into your sauce would make the dish richer.

How to Make this Recipe?

When I say this ricotta lemon shrimp pasta is easy to make, I mean it. Making creamy, dreamy, and easy pasta on a weekday has never been easier. Here are the steps:

Cook pasta in a large pot of salted water according to package directions or until al dente. Be sure to salt your water.
Add kale to your large pot of water 5 minutes before the pasta is cooked. Before draining kale and pasta, reserve 1 cup of pasta water. Put drained pasta and kale back in the pan.
Make Lemon Ricotta Sauce: While the pasta is cooking, make the sauce by mixing your ricotta, parmesan, garlic, lemon zest, lemon juice, salt, and black pepper in a bowl. Add ½ cup of the starchy pasta water and stir until creamy.
Cook Shrimp: Heat oil in a large skillet over medium heat. Sear shrimp for two minutes on each side and season with salt and pepper.

Assemble the pasta: Add the ricotta sauce to the cooked pasta and gently stir. Add the rest of the pasta water if needed. Then add the shrimp to the dish. Garnish with parmesan and red pepper flakes as desired. If you like, enjoy your dinner with a glass of cold white wine!

How to Store and Reheat Leftovers

While you can store the leftovers and enjoy them in the next few days, we think that this dish is best when served hot as soon as it is ready. As the pasta sits, the noodles will soak up more of the sauce, which will still be delicious but less creamy.

Storing: Place any leftovers in an airtight container for up to three days.
Reheating: The best method is to reheat the pasta slowly in a skillet with a splash of water. It is possible to reheat in the microwave, but you have a higher chance of your sauce splitting.

Expert Tips

Even with a shrimp pasta recipe as simple as this one, there are always great tips that you can learn and new ways of doing things! Here are some tips to help you succeed on your first try:

Prep everything before you start. This recipe will come together in the time it takes your pasta to cook. Having everything ready to go will simplify your experience.
Salt your pasta water. Chefs say you should salt your water until it tastes like the sea. This greatly enhances the taste of your pasta in a way that cannot be added as well in later steps.
Dry shrimp thoroughly. When you pat your shrimp dry before you put them in the skillet, you reduce the chance of the shrimp steaming and will get better color and texture.
Taste before you serve. People often forget this important step. Give that pasta a taste to see if you need more salt or bright lemon flavor to suit your own personal palette.

FAQs

Will ricotta melt into a sauce?

Ricotta is actually a type of cheese that does not melt. That is a good thing in this sauce! Instead, the ricotta retains its creamy texture and spreads evenly over the pasta, without getting stringy.

What is ricotta sauce made of?

In this instance, ricotta sauce is made by combining whole milk ricotta with a number of delicious flavor-boosting ingredients and then thinning it with starchy pasta water. It is a simple and versatile sauce that can be adjusted to your taste and used in various dishes.

Other Weeknight Pasta Dishes You Might Like:

Quick-cooking pasta recipes are great recipes to keep on hand for busy weeknight meals. These recipes are all delicious, fast, and use easy-to-find ingredients.

If you try this Shrimp Ricotta Pasta recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shrimp Ricotta Pasta Recipe

Shrimp ricotta pasta tossed with creamy lemon ricotta sauce and kale. It's the perfect 30 minute pasta recipe for busy nights.

Course Seafood Salad

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings servings

Calories 464kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

Water & salt to cook the pasta
1 pound pasta (bucatini, rigatoni, spaghetti, or penne would all work)
3 cups kale leaves destemmed and chopped thinly

For the Ricotta Pasta Sauce:

1 cup whole-milk ricotta cheese
½ cup shredded parmesan cheese more as garnish
1 clove garlic minced
1 tablespoon lemon zest
¼ cup lemon juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Shrimp:

3 tablespoons extra virgin olive oil
1 pound shrimp 16-20 shelled and deveined
½ teaspoon kosher salt
¼ teaspoon black pepper
Pinch red pepper flakes optional

Instructions

Bring a large pot of salted water to a boil. Add in the pasta and cook according to the packaging instructions or until al dente.
Five minutes before draining the pasta, add in the kale and cook until softened. Reserve 1 cup of pasta cooking water and drain the pasta.
Put the now-cooked pasta back in the pan.
While the pasta is cooking, make the ricotta lemon pasta sauce by mixing ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, and salt and pepper in a bowl.
Add in the ½ cup of reserved pasta sauce and whisk until creamy. Set it aside.
To cook the shrimp: Heat olive oil in a large stainless steel skillet. Cook shrimp 2 minutes on each side. Season with salt and pepper.
To assemble the shrimp ricotta pasta: Add the ricotta sauce to the pasta and toss gently. It should be very creamy as you toss it with the help of the residual heat coming from the freshly cooked pasta. If you need it, add in the remaining pasta liquid and turn the heat on for a minute or so as you toss and turn the pasta.
Add the cooked shrimp and gently incorporate, ensuring that it is evenly distributed.
Taste for seasoning and add in if necessary. Garnish with a sprinkle of shredded parmesan cheese and red pepper flakes, if using. Serve.

Notes

Shrimp: The recipe calls for size 16-20 shrimp, but you can also use 21-25.
Prep everything before you start: This is a very quick recipe so it is recommended that you prepare all the ingredients while you wait for the pasta water to boil.
Dry your shrimp thoroughly before cooking. When you pat your shrimp dry before you put them in the skillet, you reduce the chance of the shrimp steaming and will get better color and texture.
Storing leftovers: This pasta is best when served hot as soon as it is ready. However, it can be stored in an airtight container in the fridge for up to 3 days. You can reheat it in a skillet with a splash of water over medium heat.

Nutrition

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Shrimp Scampi Without Wine

Aysegul Sanford — Thu, 20 Oct 2022 20:22:17 +0000

I love incorporating shrimp into my recipes because it cooks super fast and is incredibly versatile, making it great for a weeknight dinner or a quick appetizer. If you’re looking to fire up the grill, you have to try my Shrimp Kabobs or these Marinated Shrimp Skewers. Or, throw together Ina Garten’s Roasted Shrimp Salad or Shrimp Orzo Pasta Salad for a light and satisfying meal.

Ingredients You’ll Need

This easy shrimp scampi recipe without wine requires only five main ingredients that you likely already have on hand or can pick up easily at the grocery store. We’re using classic ingredients like garlic, lemon, and butter to make a flavorful sauce, which is elevated even more by the addition of a stock made with shrimp shells.

You’ll need two sets of simple ingredients for this recipe:

For the shrimp and shrimp stock, you’ll need a pound of large or extra-large fresh shrimp, water, and kosher salt.
To make the shrimp scampi sauce, gather olive oil, unsalted butter, garlic, kosher salt, black pepper, lemon zest, fresh lemon juice, and fresh parsley.

Substitutions & Seasoning Ideas

It’s just hard to mess up a tasty combo like garlic, butter, and shrimp, so feel free to substitute or play around with the rest of the ingredients to customize this dish to your liking. Here are some suggestions:

Shrimp: Since we’re using the shells to make a stock, jumbo shrimp or extra-large shrimp with their shells are ideal for this recipe. I recommend sizes 16-20 or 21-25. If you’d like to use frozen shrimp, just make sure they’re thawed before using them in the recipe. Also, keep in mind that you’ll need to peel and devein your prawn before cooking. You can even make shrimp scampi with pre-cooked shrimp for a super easy meal. If you decide to do so, the cooking time will be much shorter.
Stock: If you’d prefer not to use shell-on shrimp, you can still make this easy recipe with a simple substitution! Since you won’t have the shells to make the stock, you can use chicken broth, a common substitute for dry white wine in shrimp scampi, or vegetable broth. You can also use a bouillon cube instead of broth, and I recommend using a tablespoon of Better than Bouillon (affiliate link) with ⅓ cup water.
Make it without Lemon: No lemon, no problem! To make your scampi sauce without lemon, simply add a splash of apple cider vinegar instead. The vinegar will give a nice acidic flavor in place of the lemon.
Shrimp scampi seasoning ideas: A classic Italian recipe for shrimp scampi is usually seasoned with some red pepper flakes, salt and pepper, and fresh parsley. However, you can switch things up by adding a pinch of paprika or cumin or even sprinkling your alcohol-free shrimp scampi with parmesan cheese.
Garlic Butter: I usually make a batch of my Garlic Butter recipe and keep it in the freezer. It saves time on chopping garlic and helps me make this dish even faster.

How to Make This Recipe?

Once you peel and devein the shrimp, this skillet shrimp scampi comes together in a flash! The shrimp cooks ultra-fast on the stove, and the sauce is a breeze to throw together. Here are the basic steps:

Prep the shrimp: Peel and devein the raw shrimp, making sure to reserve the shells for later use. Remove the tails if desired. Place the prepared shrimp in a large bowl and set aside.
Make the shrimp stock: Add the reserved shells, a cup of water, and some salt to a small saucepan. Bring to a boil and let simmer, uncovered, for 10 minutes or until reduced by half.
Strain the liquid: Strain the stock and discard the shells. It should yield about ½ cup of shrimp stock.
Saute the garlic: Add the olive oil and butter to a large skillet (I used a stainless steel skillet) and heat over medium heat until the butter melts. Add the minced garlic and saute for about 1-2 minutes, or until fragrant.

Add the shrimp stock: Add ⅓ cup of the shrimp stock to the saucepan and season with salt and pepper. Cook for a couple of minutes, occasionally stirring, until thickened.
Add the shrimp: Add the shrimp to the pan, taking care to arrange them in an even, single layer so they don’t overlap. Cook the shrimp for about 1-2 minutes on each side until pink and translucent.
Garnish and serve: Remove from the heat and stir in the lemon zest and lemon juice. Top with fresh, chopped parsley, and serve.

What to Serve It With

This simple shrimp scampi stands alone as an impressive appetizer or light meal, but you can also dress it up with various side dishes to make it a more filling main course. I love to serve mine the classic way with a side of pasta or crusty bread (or both!), but it also pairs well with a salad for a carb-conscious option. Here are some ideas:

Serve with lots of crusty bread: Not only is rustic bread a delicious side, but you can also use it to soak up all the yummy garlic scampi sauce. My favorite way to serve this shrimp dish is with crusty Olive Bread or this No Knead Bread.
Pair it with a simple green salad: For a low-carb meal, serve your butter garlic shrimp scampi with a healthy, light salad. I love the simplicity of this Butter Lettuce Salad, and my Spring Mix Salad is always a classic.
Add pasta: The Ina Garten Linguine with Shrimp Scampi is a classic, well-loved pasta dish, so feel free to take inspiration from that recipe if you’d like to serve your scampi with linguine pasta. You can also serve it with angel hair pasta or any pasta you’d like! I recommend cooking your pasta ahead of time, so it’s ready to go. Cook in a large pot of salted water according to package instructions or until al dente. Or, for a low-carb shrimp scampi without pasta, try it with my Shrimp Scampi with Zucchini Noodles.

How to Store, Reheat, & Freeze?

The beauty of this low-maintenance recipe is that you can serve it warm or room temp. If you have leftovers or would like to make it ahead, it’s easy to store, reheat, and freeze. Here are some tips:

Store: Store your shrimp scampi without white wine in an airtight container in the fridge for up to two days. Just make sure to let it cool to room temperature before storing it.
Reheat: The best way to reheat your scampi is in a skillet on the stove. Lightly saute with a little oil or a splash of water until heated through. Make sure to keep an eye on it, as shrimp cooks quickly!
Freeze: Freeze your homemade shrimp scampi recipe in an airtight container for up to a month. I recommend only freezing the scampi, so be sure to separate it from pasta or other side dishes before freezing.

Expert Tips

This quick shrimp scampi is pretty straightforward and requires little effort to throw together, but there are a few easy tricks you can incorporate to make everything come together super seamlessly. Here are some tips:

Think ahead: Shrimp cooks in a matter of five minutes or less, so make sure to have your ducks in a row before cooking the shrimp so you can serve it fresh from the skillet. This may mean cooking your pasta in advance or throwing together a salad or another side dish beforehand.
Cook with caution: It’s easy to overcook shrimp if you’re not careful, so keep a close eye on it while cooking. For best results, cook 1-2 minutes per side.
Use extra stock, if needed: What makes this recipe special is the delicious shrimp scampi sauce! We’re using ⅓ of a cup of the homemade shrimp stock in the recipe, but you should have a little bit left over (since the stock recipe yields ½ cup). If needed, use your leftover stock to thin the buttery garlic sauce to your liking. Just keep in mind that the lemon scampi sauce thickens slowly, so be patient, stir it, and only add extra stock if it seems too thick.
Double the recipe: If you’re planning on serving this recipe to a large crowd as a meal or appetizer, I recommend doubling the recipe.

FAQs

What is shrimp scampi?

Shrimp scampi is a seafood dish traditionally made with shrimp and a simple white wine sauce with garlic, butter, and lemon.

What is in scampi sauce?

Classic shrimp scampi sauce ingredients include white wine, garlic, butter, olive oil, lemon juice, and red pepper flakes. Some people also prefer to add a chopped shallot (or a small chopped onion) to the sauce or substitute for white wine in scampi with chicken stock or vegetable broth.

What is a good substitute for white wine in shrimp scampi?

To make a scampi sauce without wine, you can make shrimp scampi with chicken broth or vegetable broth. Or, make an easy, homemade shrimp stock by simmering shrimp shells in water and a little salt for about 10 minutes.

How can I thicken my scampi sauce?

Easy shrimp scampi sauce thickens as it cooks, so be patient and stir it occasionally. It should thicken after a few minutes of cooking over medium heat.

Other Shrimp Recipes You Might Like

Making recipes with shrimp is a quick and delicious way to incorporate more seafood into your diet. Instead of taking a trip to Olive Garden for their shrimp scampi, why not make your own? If you loved this recipe for easy shrimp scampi, you will surely enjoy my other easy shrimp recipes. Browse the links below for inspiration:

If you try this Shrimp Scampi Recipe Without Wine, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shrimp Scampi without Wine Recipe

This Shrimp Scampi Without Wine recipe is a family-friendly weeknight meal that's a cinch to throw together. With a garlic butter sauce made with flavorful shrimp stock, you won't even miss the wine. Serve it with crusty bread, pasta, or a salad, or make it as a crowd-pleasing appetizer.

Course Dinner, Seafood

Cuisine Italian American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 227kcal

Author Aysegul Sanford

Ingredients

For the shrimp & shrimp stock:

1 pound large or extra large shrimp* thawed if frozen
1 cup water
½ teaspoon kosher salt

For the shrimp scampi:

2 tablespoons olive oil
3 tablespoons unsalted butter
5 cloves garlic peeled and minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons fresh parsley chopped

Instructions

Prep shrimp: Peel and devein shrimp, reserving the shells. You can leave the tail on or off based on your preference. Place deveined shrimp in a bowl and set it aside.
To make the quick shrimp stock, place the shells in a small saucepan along with a cup of water and salt. Bring to a boil and simmer uncovered for about 10 minutes or until it is reduced in half.
Strain shells and reserve the liquid. You should be left with approximately ½ cup of shrimp stock.
Heat olive oil and butter in a large skillet over medium heat. Add in minced garlic and saute until fragrant, 1-2 minutes.
Stir in ⅓ of a cup of the reserved shrimp stock and salt and pepper. Cook, stirring occasionally, until thickened for about 2-3 minutes.
Add the shrimp and distribute it in the pan, making sure that it doesn’t overlap.
Cook shrimp on one side for 1-2 minutes and then flip it over and cook for another 1-2 minutes or until it turns pink and translucent.
Remove from heat, and stir in the lemon zest and lemon juice. Garnish with parsley and serve immediately.

Notes

Shrimp: Since we’re using the shells to make a stock, jumbo shrimp or extra-large shrimp with their shells are ideal for this recipe. I recommend sizes 16-20 or 21-25. If you’d like to use frozen shrimp, just make sure they’re thawed before using them in the recipe. Also, keep in mind that you’ll need to peel and devein it before cooking.
Pre-cooked shrimp: You can make shrimp scampi with pre-cooked shrimp, but the searing time will be shorter. And since pre-cooked shrimp is usually sold without the shells, you can use 1/3 cup chicken stock instead of shrimp stock.
Seasoning ideas: A classic Italian recipe for shrimp scampi is usually seasoned with some red pepper flakes, salt and pepper, and fresh parsley. However, you can switch things up by adding a pinch of paprika or cumin or even sprinkling it with parmesan cheese in the end.
To Store leftovers: Store leftovers in an airtight container in the fridge for up to two days. Just make sure to let it cool to room temperature before storing it.
Reheat: The best way to reheat your scampi is in a skillet on the stove. Lightly saute with a little oil or a splash of water until heated through. Make sure to keep an eye on it, as shrimp cooks quickly!

Nutrition

The post Shrimp Scampi Without Wine appeared first on Foolproof Living.

Cucumber Soup Barefoot Contessa Style

Aysegul Sanford — Mon, 18 Jul 2022 22:54:06 +0000

This recipe is based on the original recipe of Ina Garten’s cucumber soup from Food Network. While I love her method of roasting shrimp in the oven, you can also “turn the volume up” by soaking them in my shrimp marinade. And if you’re up for it, why not make it with my grilled shrimp?

If you have extra cucumbers on hand, definitely try Creamy Cucumber Salad and Cucumber Mozzarella Salad, too.

Why Should You Try This Recipe?

This chilled cucumber soup with shrimp couldn’t be easier. I know you will love it because:

Everything is thrown in the food processor: All you do is put everything in a food processor, process for a couple of minutes, and you’re done. And you can do this while shrimp is roasting in the oven.
Perfect make ahead: Since the cucumber soup needs time to chill, it’s a great recipe to have ready and waiting in your fridge, which makes it ideal for entertaining.
Healthy, satisfying, and visually impressive: Cold soup never tasted so good with the right mix of light, creamy and savory ingredients. Not to mention, it is a show stopper with all the gorgeous green and orange hues.

Ingredients

This Chilled Cucumber Avocado Soup requires two sets of basic ingredients.

The first set is the soup part. To make the cold cucumber and avocado soup, gather together whole milk Greek yogurt, avocado, half-and-half, English cucumber, red onion, garlic cloves, scallions, fresh lemon juice, kosher salt, and black pepper. You will also need fresh dill and crushed red pepper (optional)

The second set is for the roasted shrimp, and for that, you will need large shrimp, olive oil, salt, and pepper.

Ingredient Substitutions and Notes

Yogurt: I opted for the rich and creamy texture and flavors of whole milk (full fat) plain Greek yogurt, but you can also use non-fat plain yogurt.
Cucumber: Stick with English cucumbers (aka hot house cucumbers) for the best flavor. The skins and seeds are not bitter like regular American cucumbers.
Acid: Replace the lemon juice with lime juice or white wine vinegar.
Shrimp: Search for large shrimp or those labeled 16/21. This means there are between 16 to 21 pieces of shrimp in one pound.
Garnish: Garnish with your favorite fresh herbs, such as fresh mint, parsley, or basil, or a dollop of sour cream.

How to Make

Avocado yogurt soup requires nothing more than a quick whiz in your food processor and then some chilling time. Here’s how to do it:

Puree: In the bowl of a food processor with the steel blade attachment, add yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt, and black pepper. Process until cucumbers have broken down and are coarsely pureed. Taste for seasoning and adjust if necessary.
Chill: Pour the cucumber soup into a large mixing bowl. Cover with plastic wrap and chill in the fridge for at least 1 hour.

Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a parchment-lined baking sheet, spreading out into one even layer. Drizzle with olive oil and season with salt and pepper. Cook for 5-7 minutes, flipping once about halfway through.
Serve: When ready to serve, ladle the chilled soup into small bowls or glasses. Garnish with shrimp, dill, thin slices of lemon – and crushed red pepper and flaky sea salt, if desired.

How to Serve

Ina Garten-inspired cucumber soup can be served in many different fashions. You could try:

Appetizer: Serve it as a cooling first course to weeknight dinner or dinner parties, especially during those hot summer days. Perhaps, serve it with a drizzle of my tangy Yogurt Dill Lemon Sauce for an extra layer of flavor.
Soup & Salad: Make it a meal with one of my summer salads for a healthy lunch or dinner.
Side Dish: Serve it as a side dish with other seafood/shrimp dishes like Orzo Shrimp Salad, Chickpea Tuna Salad, Barefoot Contessa’s Roasted Shrimp Salad, or even Grilled Mahi Mahi for a seafood feast that will impress

How to Store

Chilled cucumber soup will keep for up to 2 days in an airtight container in the fridge. After the 2-day mark, the cucumber begins to release too much water and breaks down.

Be sure to give it a whisk before serving the next day.

Expert Tips

Allow for at least 1 hour of marinating time. This helps the flavors marry together and chills the soup down.
Puree until your desired consistency is reached. This could be slightly chunky or super smooth.
Cold soups can also be pureed with an immersion blender. Simply combine cucumber and all other ingredients in a large bowl, then puree until smooth.
Pat the shrimp dry with paper towels. This makes for perfectly roasted pink shrimp every time.
Taste for seasoning. I highly recommend tasting it a few times as you blend and add more seasoning as you see fit.

Other Soup Recipes You Might Also Like:

If you try this Barefoot Contessa Style Cold Cucumber Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted (with minor ingredient changes) from Ina Garten’s “Chilled Cucumber Soup with Shrimp” recipe in her book Barefoot Contessa Back to Basics.

Cold Cucumber Soup Recipe by Barefoot Contessa

This chilled cucumber soup is made by mixing Greek yogurt with avocado, cucumber, dill, and lemon juice and then topping it off with roasted shrimp. It is an easy to make appetizer that you can serve during the warmer months.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Resting time 1

Total Time 1 30

Servings servings

Calories 271kcal

Author Aysegul Sanford

Ingredients

For the Cold Cucumber Soup:

2 cups whole milk Greek yogurt
1 ripe avocado halved and cut into cubes
1/2 cup half and half
1 English cucumber unpeeled (or half-peeled), cut into 1-inch cubes
1/4 cup red onion chopped
3 cloves of garlic minced
4 scallions both white and green parts, chopped
1/3 cup freshly squeezed lemon juice approximately from 2 lemons
2 teaspoons kosher salt*
1/2 teaspoon black pepper

For The Shrimp Topping:

1/2 pound large shrimp 16/21, deveined and peeled – pat dry with paper towels
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

As Garnish:

2 tablespoons chopped fresh dill for garnish
Pinch of crushed red pepper optional
Coarse salt to finish it off

Instructions

Puree: Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt and black pepper in the bowl of a food processor. Process until cucumbers are coarsely pureed. Taste for seasoning and add more, if necessary.
Chill: Transfer to a large bowl, cover with plastic wrap, and allow it to marinate for at least one hour* in the fridge.
Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a baking sheet in one even layer. Drizzle with olive oil and season with salt and pepper. Roast for 5-7 minutes, making sure to turn once during cooking.
Serve: When ready to serve, ladle the chilled soup into bowls. Top off with a few pieces of shrimp, fresh dill, lemon slices, and crushed red pepper, if using. Finish it off with a pinch of coarse sea salt & serve!

Notes

This recipe serves 6 appetizer portions and 4 main dish portions.
Taste before serving: The salt amount used might look like a lot but it is not a typo. This cucumber soup needs a lot of seasoning. If you want to use less, you can start with 1 teaspoon and decide whether you want to add more after giving it a taste.
Make it ahead: You can make the soup portion of this recipe a day ahead. However, I would recommend roasting the shrimp right before serving. And be sure to whisk to soup well before garnishing and serving.
Puree until your desired consistency is reached. If you prefer a smoother texture, puree longer and vice versa.
Not a fan of dill? You can use other fresh herbs like fresh Italian parsley or mint. Or, for a milder dill flavor, feel free to use dried dill.

Nutrition

The post Cucumber Soup Barefoot Contessa Style appeared first on Foolproof Living.

Grilled Mahi Mahi

Aysegul Sanford — Thu, 23 Jun 2022 00:48:02 +0000

This easy grilled dish is as simple as my Grilled Shrimp Skewers and as flavorful as my Shrimp Kabobs, and it only takes minutes to cook. It is a great alternative to my pan seared Blackened Mahi Mahi during the summer months.

Better yet, you can take the guesswork out of cooking mahi mahi on the grill with my foolproof tips. No more fish sticking to grill grates, falling apart, or tasting bland. We are here to cover it all and make the best grilled mahi mahi ever!

Ingredients

For the mahi mahi marinade recipe, you’ll need olive oil, minced garlic, lime zest, fresh lime juice, honey, paprika, kosher salt, and black pepper.

To make this grilled mahi mahi recipe, you will need four mahi mahi fillets (6-8 oz. each). I tested this recipe with two kinds of fish, so either will work for this recipe:

Fresh mahi mahi with skin on.
Frozen, individually packed mahi mahi without skin. It is important to note that if you are using frozen fillets, you should let them fully thaw in the fridge overnight before marinating them.

Substitutions & Optional Additions

Lemon juice: You can substitute lemon juice and lemon zest in place of lime juice in this recipe.
Fresh herbs: Add irresistible freshness to your barbeque mahi mahi by adding fresh herbs to your marinade. Fresh cilantro, parsley, and mint are just a few tasty options.
Other seasonings: Infuse different flavors into your fish by creating your own spice rub using a variety of seasonings. Simply add your favorite combination into the marinade or season your fish fillets with it. Here are a few options:
- Mexican Flavors: Infuse your spice rub for mahi mahi with Mexican flair by using chili powder instead of paprika. Chili lime mahi mahi is perfect if you are planning to turn this recipe into fish tacos.
- Cajun Flavors: You can also make my Blackened Seasoning (aka cajun seasoning) for your fish by adding paprika, cayenne, oregano, garlic powder, onion powder, and black pepper to the marinade.

How to Grill Mahi Mahi

You don’t have to leave cooking mahi mahi on the grill to the experts. Below you will find the steps on how to cook mahi mahi using a gas grill. However, if you are in need of instructions for charcoal-grilled mahi mahi or mahi mahi that’s pan-grilled you can find them in the recipe card below.

Here are the easy steps to make your grilled mahi mahi in less than an hour from start to finish.

Mix the marinade: Select a bowl that is big enough to fit all the fish fillets. Whisk together the olive oil, garlic, lime zest, lime juice, honey, paprika, salt, and black pepper in the bowl. Reserve two tablespoons of the mixture and set it aside. We will use that as a sauce/drizzle at the end to finish it off.
Dry with paper towels: Use paper towels to dry both sides of the fillets thoroughly. Then, place the dry fish in the large bowl of marinade. Be sure to coat the fish with the mixture on both sides.
Marinate the fish: Cover the fillets with stretch film, place them in the fridge, and let them marinate for 20 minutes or for up to 30 minutes.

Prepare the grill: Turn the burners to high, cover, and heat the grill to medium-high heat or until it reaches 450 degrees F. Once the oven is properly heated, use a steel grill brush to clean the grates thoroughly.
Oil the grates: Place some olive oil in a small bowl. Dip a wad of paper towel into olive oil and then wipe the grates. Be sure to cover the grates with the oil generously. This is a very important step in ensuring that the fish won’t stick to the grill.
Heat the oiled grates: Cover the grill for another 5 minutes. Then, uncover it again and wipe the grates with the oiled paper towel another time.

Grill: Place the mahi mahi on the grill with the skin side facing up. Cook the fillets, covered, until the heat-facing side turns a light brown (3-4 minutes).
Flip the fillets: Use a wide fish spatula to flip each of the fillets gently. Continue to cook the fish until its flesh flakes apart and the thickest part of the fish reaches 130 degrees F. with a thermometer. This process should take 4-8 minutes, depending on the thickness of the fish.
Serve: Transfer the cooked mahi mahi onto a large platter and drizzle it with the reserved marinade. If desired, top the fish with my pineapple or Fresh Peach Salsa.

How to Store Leftovers

When grilling mahi mahi, it’s best to eat your fish on the day it’s made. If you have leftovers, however, your fillets will stay fresh for up to one day. Simply place the cooked mahi mahi in an airtight container and store it in the refrigerator.

Side Dishes To Serve With Barbecued Mahi Mahi

The best way to serve barbecued mahi mahi is alongside my tastiest side dishes. You’ll never wonder what to serve your fish with when you have this finger-licking collection.

Salsa: Bring every bite of your mild-tasting fish to life by serving it alongside bright, zesty salsas. I love to serve mahi mahi with mango pineapple salsa, Peach Salsa, and Black Bean Corn Salsa.
Vegetables: Want to balance your delicious grilled mahi mahi with another light side? Tender vegetables, like my Roasted Shiitake Mushrooms and Sauteed Asparagus, will bring out your fillets’ best flavor.
Whole grains: Nothing pairs better with the delicate flavor of grilled mahi mahi fish than a hearty grain. If you agree, turn it into a satisfying and healthy meal by serving it with vibrant side dishes like Lemon Quinoa, Bulgur Pilaf, Wild Rice Pilaf, or even Black Rice Pilaf. You could even put a Mediterranean spin on your mahi mahi meal by whipping up a side of Tabbouleh.
Pasta: You don’t have to spend hours preparing top-rated sides. Serve your mahi mahi steak with delectable pasta—like my Mexican Corn Pasta Salad and Lemon Ricotta Pasta—and you’ll be ready to eat in minutes.
Sauce: Drizzle it with my Garlic Butter Sauce or a light lemon garlic sauce.

Expert Tips for the Best Results

These tips are a must to make your grilled dolphin as tender and flavorful as possible. Your mahi mahi fillets can have photo-ready grill marks whenever you pick up the spatula.

Use high heat: When making this recipe for grilling mahi mahi, you must use a hot grill. I recommend heating your grill to 450 degrees F. before cleaning and oiling your grates.
Clean and oil your grates: The secret to keeping your fish from sticking to the grill lies in the grates. Before you set your fish on the grill, thoroughly clean your grill’s grates with a steel brush and oil them twice with an olive oil-soaked paper towel. These preparatory steps will ensure your fish doesn’t fall apart.
Be patient: When cooking mahi mahi on the grill, you mustn’t flip the fish too early. Be patient! After 3-4 minutes on the grill, test the fillets by gently lifting a corner to see whether the fish will lift cleanly from the grates. If the fish resists, let it cook for another half-minute before testing again. Don’t flip the fish until you can easily lift it from the grill.
Use a wide spatula and be gentle: To avoid tearing your fish fillets, I recommend gently flipping them with a wide fish spatula. If you don’t have a fish spatula on hand, using two spatulas together will work just as well.
Timing: Because mahi mahi comes in different sizes, your mahi mahi cook time may differ depending on the thickness of your fish. With a thermometer, you’ll know when your fish finishes cooking when the thickest part of the fillet reaches 130 degrees F.

FAQs

Here are the answers to some of the FAQs that cover everything from grilling mahi mahi with skin to getting your cooked fillets to the perfect temperature.

Will mahi mahi fall apart on the grill?

No, it will not. To prevent your mahi mahi from sticking to the grill, make sure your grill reaches 450 degrees F. Then, thoroughly clean its grates with a steel brush and oil them twice with olive oil. Finally, be patient and flip your fish gently to keep your fish from falling apart.

Can you cook mahi mahi with the skin on?

Yes! As a matter of fact, the skin is not only delicious but it also helps with keeping it intact when cooking. However, the recipe will work both with mahi mahi with the skin on and with skinless fillets.

How do you know when mahi mahi is done?

You can tell when mahi mahi is done by its look, feel, and temperature. The flesh of fully cooked mahi mahi will flake apart, and you can easily remove it from the grill grates. Most importantly, the thickest part of the fish will register at 130 degrees F. with a thermometer when the fish fillet finishes cooking.

What to marinate mahi mahi in?

I think the best grilled mahi mahi seasoning is my zesty and flavorful Grilled Mahi Mahi Marinade. My recipe consists of olive oil, minced garlic, lime zest, fresh lime juice, honey, paprika, kosher salt, and black pepper. However, you could also make a super simple seasoning mix with salt, pepper, and whatever other spices you have on hand.

How long to grill mahi mahi fillets?

The ideal grilling time for mahi mahi is 3-5 minutes on each side. However, this timing may differ based on the thickness of the fillets. The best way to tell doneness is by using a thermometer.

What is the ideal mahi mahi temperature when cooking it on the grill?

Your mahi mahi is cooked when the thickest part of one of your fillets reaches an internal temperature of 130 degrees F.

What does grilled mahi mahi taste like?

Marinated grilled mahi mahi has a mild, slightly sweet flavor. This tropical fish is ideal for grilling, too, due to its flaky yet firm texture.

How Do You Keep Fish Moist On The Grill?

The secret to cooking fish moist on the grill is two folds. Firstly, you want to make sure that your grill is hot and grill grates are cleaned and well-oiled. We want to make sure that fish cooks very fast, and if your grill is not clean and oiled, it will take longer and dry as a result. Secondly, you can use some of the marinades to brush the fish as it cooks, making sure that it is well-seasoned and moist.

When Is Mahi Mahi In Season?

Fresh Mahi Mahi is in season from April through June. However, nowadays, most US supermarkets sell frozen mahi mahi all year round.

Where To Buy Mahi Mahi?

You can buy fresh mahi mahi at your local fishmonger between April and June. You can also find frozen mahi mahi (individually portioned and wrapped) in your local grocery store’s frozen seafood section.

Nutrition Facts

A serving of this mahi mahi recipe is one fillet, and it is about 300 calories with 11 grams of carbs and 32 grams of protein. These nutrition facts do not include the optional salsa on top. If you choose to add the peach salsa, it will be around 390 calories per serving.

Why Should You Make This Recipe

Nothing beats the simple ingredients, fresh taste, and lean texture of this mahi mahi BBQ recipe. With so much to love, you’ll want to fire up the grill every day of the week.

Quick, easy, and healthy, this recipe for grilled mahi mahi makes the ultimate weeknight dinner. This meaty white fish with a mild flavor is an easy way to get protein, B vitamins, and omega-3 fatty acids.
Say goodbye to ripped, overcooked, and underseasoned mahi mahi. Using my foolproof tips, your lean fish will never stick to the grill again or taste blah.
My easy recipe for Mahi Mahi Marinade makes the perfect seasoning for grilled mahi mahi. Based on my Shrimp Marinade recipe, this quick marinade is what makes this otherwise humble fish to the next level.

Other Must-Try Seafood Recipes You Might Like:

If you try this Grilled Mahi Mahi recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Mahi Mahi Recipe

This Grilled Mahi Mahi is an easy recipe made with a few simple ingredients. Marinated in a zesty mahi mahi marinade, it is a quick way to get delicious dinner on the table.

Course Dinner, Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Resting time 30

Total Time 50

Servings servings

Calories 303kcal

Author Aysegul Sanford

Ingredients

For the Marinade:

¼ cup olive oil
2 cloves garlic minced
1 teaspoon lime zest
¼ cup lime juice
2 tablespoons honey
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper

For the fish:

4 mahi mahi fillets* 6-8 oz each
¼ cup olive oil for greasing grill grates

As Garnish (optional)

1 cup peach salsa (or jarred pineapple salsa)

Instructions

To Make the marinade, whisk together olive oil, garlic, lime zest, lime juice, honey, paprika, salt and pepper in a bowl large enough to accommodate all the mahi mahi fillets. Reserve two tablespoons of the marinade and set it aside. We will use it to drizzle the grilled fish in the end.
Dry mahi-mahi thoroughly with paper towels. Place the fillets in the marinade and make sure that they are coated on all sides.
Cover with stretch film and let it marinate in the refrigerator for 20-30 minutes.
To grill using a gas grill: Turn all burners on medium-high, cover, and heat the grill until it reaches 450 degrees F. Clean the grates with a steel grill brush if you have one.
Dip a wad of paper towel into olive oil and then generously wipe the grates.
Cover grill and heat for 5 minutes. Uncover and wipe grates one more time. Do not skip this step as it is crucial to prevent the fish from sticking to the grates as it cooks.
Place mahi mahi on grill, skin side up. Cook, covered for 4-5 minutes until browned on that side.
Using a fish spatula (or any other wide spatula), gently flip mahi mahi and continue to cook until flesh flakes apart and the thickest part of the fish registers 130 degrees F when inserted with a thermometer. This should take about 4-8 minutes depending on the thickness of the fish.
Transfer grilled mahi-mahi fillets onto a large platter. Drizzle it with the reserved marinade and top it off with pineapple or peach salsa, preferred.

Notes

While I used a gas grill in this recipe, you can also grill mahi mahi fish fillets using a charcoal grill and a grill pan.

For grilling mahi mahi using a charcoal grill: Place charcoal briquettes in a large chimney starter. Light the coals. When top coals are covered with ash, pour them evenly over the grill. Place the cooking grate on top of the coals, cover the grill, and open the lid vent completely. Heat the grill until hot, about 5 minutes. Oil the grates with paper towels twice before placing the fish on the grill. Place mahi-mahi fillets on the grill, skin side up. Then, grill the fillets, covered, for 3 minutes without moving them. Using a spatula, flip each fillet and continue grilling until the fish flakes apart or the internal temperature registers 130 degrees F.
Using a grill pan: Place a grill pan over medium-high heat and brush it with two tablespoons of olive oil. When it is sizzling hot, place mahi mahi fillets on the pan, skin side up. Cook, uncovered, for 4-5 minutes or until you can flip them easily without any resistance. Flip the fillets and cook for another 7-8 minutes or until the thickest part of the fish registers 130 degrees F. when inserted with a thermometer.
A word on mahi mahi: This recipe was tested with both fresh mahi mahi with skin on and individually wrapped frozen (and) thawed mahi mahi without the skin on. Either one will work in this recipe.
Timing: Because mahi mahi comes in different sizes, the grilling time may differ depending on the thickness of your fish. With a thermometer, you’ll know when your fish finishes cooking when the thickest part of the fillet reaches 130 degrees F.

Nutrition

The post Grilled Mahi Mahi appeared first on Foolproof Living.

Mahi Mahi Marinade

Aysegul Sanford — Thu, 23 Jun 2022 00:44:14 +0000

The best part, you ask? This quick marinade recipe can be used for grilled, baked, and pan-seared mahi mahi (aka dolphin fish). If you are a fan of quick Seafood Dinners, this simple marinade is a great back-pocket recipe that I know you will go back to often.

Marinade Ingredients

To make this easy mahi mahi marinade recipe, you’ll need olive oil, minced garlic, lime zest, fresh lime juice, honey, paprika, kosher salt, black pepper, and of course, mahi mahi fillets.

Other Seasoning Options

Lemon juice: If you’re not a fan of marinating fish in lime juice, freshly squeezed lemon juice and lemon zest are easy substitutions. This simple substitute offers a lemon pepper flavor that perfectly balances the sweet mahi mahi taste (just like my Grilled Shrimp Kabobs!).
Cajun seasoning: Give your mild fish a smoky kick by using cajun seasoning for grilled mahi mahi. Onion powder, garlic powder, and black pepper will add delicious flavor to your mild white fish.
Asian flavors – Soy Ginger: For an umami-rich Asian-inspired marinade, use 2 tablespoons of soy sauce (in place of salt), sesame oil (instead of olive oil), and add a teaspoon of minced fresh ginger into the marinade.
Mexican-themed marinade: Want to make mahi mahi tacos? Simply use chili powder instead of paprika to give your marinade a little spice. Then, add some fresh cilantro to your mahi mahi grill marinade. Finally, put some peach salsa or mango salsa on top of the fillets, and voila! A delicious dinner.
Fresh herbs: Fresh ingredients are the key to making a good mahi mahi marinade. Add some fresh parsley or mint to your lime marinade, and you’ll never wonder how to season mahi mahi again.

How to Marinate Mahi Mahi

Wondering what to marinate mahi mahi in? Whether you’re baking, pan-frying or grilling mahi mahi, this easy recipe will take your dish to the next level.

Mix marinade ingredients: In a bowl large enough to fit your fish fillets, whisk together the olive oil, garlic, lime zest, lime juice, honey, paprika, salt, and pepper. Reserve two tablespoons of the marinade and set it aside.
Dry the fillets: Use paper towels to dry both sides of the fillets thoroughly.

Marinate the mahi mahi: Place the dried fillets in the marinade bowl and toss to coat. Then, cover the bowl with plastic wrap and refrigerate for 20-30 minutes.
Cook the fillets: Once the fillets are ready to cook, remove them from the marinade and cook them using your preferred method. When you finish cooking the marinated mahi mahi, drizzle the fillets with the reserved marinade and serve.

Make-Ahead Instructions

It’s a cinch to make this marinade recipe ahead of time.

Simply whisk together the ingredients and store the mixture in an airtight jar in the fridge. Then, marinate your dolphin fish fillets 30 minutes before you’d like to cook the fish.

Expert Tips

This healthy recipe for mahi mahi marinade is easy, quick and delicious. However, if you want to make the best marinade for mahi mahi fish, follow these expert tips:

Frozen mahi mahi: If you use frozen fish, be sure to thaw your fillets before you start marinating them. I recommend letting the fish fillets thaw in the fridge overnight.
Dry thoroughly: The best way to get the most flavor into your fish is by drying them first. Be sure to thoroughly dry each piece of fish with a paper towel before adding them to your prepared marinade.
Baste it: Sometimes, if the fillets are too large, they may not fit in one layer while marinating, even if it is in a large bowl. If this is the case, I suggest basting them a few times to ensure each piece has a generous layer of marinade.

FAQs

Whether you want to know how to cook mahi mahi on the grill or how long to marinate your tender fish, I have you covered! These FAQs have all you need to make a delicious fish recipe that is guaranteed to impress.

How long to marinate mahi mahi?

I recommend marinating your mahi mahi for 20-30 minutes. Any longer, and the lime juice’s acid may begin to cook your fish.

Should you rinse mahi mahi before marinating?

Yes, you can rinse your fillets if you want to. Just be sure to rinse them in cold water to keep your fresh fish safe.

Can I use this mahi mahi marinade if I am baking, grilling, or pan-frying mahi mahi?

Yes! This marinade will work for dozens of great recipes. You can cook mahi mahi directly on the grill (or in a piece of foil), bake your fillets into fish tacos, cook them on cedar planks, and more.

Similar Recipes You Might Also Like:

If you try this Mahi Mahi Marinade recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mahi Mahi Marinade Recipe

The one and only Mahi Mahi Marinade recipe you need to make the most flavorful baked, pan seared or grilled mahi mahi recipe. Made with a few simple ingredients, this quick recipe is just what you need to take an otherwise humble fish to the next level.

Course Dinner, Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Resting time 30

Total Time 35

Servings servings

Calories 158kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil
2 cloves garlic minced
1 teaspoon lime zest
¼ cup lime juice
2 tablespoons honey
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
4 6-8 oz mahi mahi fillets

Instructions

Place olive oil, garlic, lime zest, lime juice, honey, paprika, kosher salt, and pepper in a large bowl big enough to accommodate mahi mahi fillets. Give it a whisk until fully combined.
Reserve two tablespoons of the marinade and set it aside.
Thoroughly dry the fillets on both sides using paper towels.
Add the now-dried fillets to the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 20-30 minutes.
When ready to cook (or grill), remove from the marinade and cook using your preferred method. Once cooked, drizzle it with the reserved marinade.

Notes

This recipe makes about 2/3 cups of marinade which should be good for marinating four 6-8 oz of mahi mahi fillets. If you are using more fish, you can easily multiply the recipe.
Make-ahead Instructions: Mix all the marinade ingredients in a mason jar, give it a shake, and store in the refrigerator. Thirty minutes before you are ready to cook or grill your Mahi Mahi, dry them thoroughly and place them in a large shallow plate. Pour marinade over making sure that the fish fillets are thoroughly coated with the marinade.

Nutrition

The post Mahi Mahi Marinade appeared first on Foolproof Living.

Grilled Shrimp Kabobs with Vegetables

Aysegul Sanford — Tue, 31 Aug 2021 01:25:53 +0000

Grilled Shrimp Kabobs with Vegetables is one of my favorite BBQ recipes, and it’s no secret why. Combining the smoky flavor of the grill with succulent shrimp and garlicky vegetables, this dish will have the whole family begging for more.

The best part? My grilled shrimp kabob recipe includes a secret technique to get evenly cooked veggies and shrimp every time. Say goodbye to botched grilling attempts, and say hello to foolproof eats with this easy summer dish!

Why Should You Make This Recipe?

Pairing my famous Grilled Shrimp Recipe with the nutritious, garden-fresh taste of marinated veggies, these BBQ shrimp and vegetable skewers have so much to love:

Evenly cook your shrimp and veggie skewers every time using a simple, ingenious grilling recipe/technique I learned from folks over at America’s Test Kitchen.
This dish combines the mouthwatering flavors of garlic, lemon, and fresh herbs for a visually impressive presentation using one simple ingredient: my easy shrimp marinade!

Key Ingredients For The Recipe:

Wondering what to put on skewers with shrimp? With these flavorsome and fresh ingredients, you can find all you need for the perfect dinner at your local grocery store.

Shrimp Kabob Seasoning: For the shrimp kabob marinade, gather olive oil, lemon zest, fresh lemon juice, honey, minced garlic, paprika, red pepper flakes, parsley, salt, and black pepper.
Shrimp: You’ll need 1 lb. of large or jumbo shrimp that has been peeled and deveined. While I prefer the larger shrimp (16-20 count), you can make this recipe using 21-25 count as well.

Mushrooms: To ensure even cooking, I recommend using baby bella mushrooms (also called cremini mushrooms) that are equal in size as much as possible. If they are too big then cut them to make them to make sure they are equal in size. I also recommend cutting the stems to provide an even/uniform surface on the skewer while grilling it.
Peppers: Select 1 ½ large red or yellow bell peppers. These peppers should be stemmed, seeded, and cut into 1-inch pieces that approximate the size of your mushrooms.

How to Make Shrimp Kabobs on the Grill

Want your shrimp skewers with veggies cooked to perfection? Take the guesswork out of the grill with my foolproof cooking method!

When making shrimp shish kabobs on the grill, remember that shrimp cooks very quickly—much more quickly than vegetables.

To ensure even cooking, folks over at America’s Test Kitchen suggest pre-cooking the vegetables in the microwave for a few minutes. This way, they are semi-cooked and softened by the time they hit the grill. As a result, they are fully cooked by the time the shrimp is perfectly grilled.

Microwave Vegetables

Prepare the plates: Line two microwave-safe plates with paper towels.
Cook the bell peppers: On one plate, spread a single layer of the chopped bell peppers. Microwave the peppers on high for 2 minutes, then set them aside to cool.
Cook the mushrooms: On the other plate, spread an even layer of the mushrooms. Microwave the mushrooms on high for 3 minutes, then set them aside to cool.

Make the Marinade

Combine the ingredients: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey, fresh garlic, paprika, red pepper flakes, parsley, salt, and pepper. Reserve 3 tablespoons of the mixture to use as a sauce later.
Marinate the kabobs: Mix the shrimp and cooled vegetables in the marinade. Once fully coated, cover the bowl with plastic wrap and refrigerate it for 30 minutes. If you’re using wooden skewers, soak them in water during this time.

Thread the Skewers

Thread the ingredients: Run the skewer through the center of a shrimp, from tail to head. Follow the shrimp with a mushroom, threaded through its cap. Then, add another shrimp, followed by a piece of pepper. Repeat this sequence two more times for a full kabob.
Finish the skewers: Repeat this threading process until you have used up all your shrimp and vegetables. Make sure that the ingredients are snugly pressed into the center of each skewer.

Try My Foolproof Skewering Technique For Best Results:

To ensure even grilling, thread the vegetables and shrimp so that the largest surface area of each piece will touch the grill.

For the shrimp, thread the skewer so that it hits both the tail and the head. The skewer should be able to lie flat after threading the shrimp.
For the mushroom, thread the skewer through the cap horizontally, so that the top of the cap is unpierced.
For the peppers, thread the skewer through each end of your cut. The small pieces should be able to lay almost flat after being threaded.

Grill

Heat the grill: Preheat a gas grill to medium-high for 10 minutes.
Grill the kabobs: Place skewers on the grill, cooking each side for 3-4 minutes. While they cook, lightly brush each side with leftover shrimp kabob sauce. The kabobs are done when the shrimp turn pink and opaque, and the vegetables are tender with grill marks.
Serve: Transfer the skewers to a serving plate with lemon wedges, if desired. Season the kabobs with fresh parsley and top them with the remaining sauce.

Expert Tips for Cooking Shrimp Kabobs on the Grill:

Easy dinners just got easier: You won’t believe how simple these grilled shrimp and vegetables will be once you learn these clever tips.

Use large shrimp for this recipe for the best grilling results. Small shrimp cook much more quickly than most vegetables, leaving you with mismatched grill times.
Don’t skip pre-cooking the vegetables. Vegetables take longer to cook than shrimp, so pre-cooking them ensures that both ingredients finish grilling at the same time.
If you use wooden skewers, be sure to soak them before putting them on the grill.
Make sure the grill is fully heated before placing the skewers on top.
Lightly brush the kabobs with leftover marinade a few times while they’re on the grill. Not only will this intensify their flavor, but it will also avoid dry, tough kabobs.
Don’t leave the kabobs’ side while they’re on the grill. Shrimp cooks very quickly, so your full attention is essential to avoid overcooking.
Season your dish with salt, pepper, and chopped parsley before serving it for maximum flavor. You can also drizzle some shrimp shish kabob marinade on top for extra juicy shrimp!

How to Store Leftovers

To save your shrimp shish kabobs for later, remove the shrimp and vegetables from their skewers. Then, store the leftovers in an airtight container for up to 2 days.

What to Serve with Shrimp Kabobs

Shrimp mushroom kabobs are delicious by themselves, but they’re utterly irresistible when served alongside other tasty dishes! Find the most satisfying main course pairings right here.

A big bowl of salad like my Mexican Corn Salad, Corn Black Bean Salad, or any of my Quinoa Salad recipes would work wonderfully on the side.
If you are serving a crowd, then serve it with my Healthy Coleslaw without Mayo or Greek Yogurt Coleslaw.
If you want to have a Mediterranean inspired side dish serve with Tabbouleh Salad or Turkish Tomato Salad with White Beans.

FAQs

Shrimp and pepper kabobs are an easy meal you can whip up any day of the week. Now you can make your time on the outdoor grill even easier with these common cooking questions:

What to put on skewers with shrimp?

Vegetables that cook quickly are great options for vegetable kabobs. For example, red onion that has been quartered and separated and zucchini make one of my favorite recipes. Whatever vegetable you use, though, just make sure they’re evenly cut.

What is the best grill temperature for shrimp kabobs?

I recommend grilling your kabobs on medium-high heat, around 400 degrees F.

How to cook shrimp kabobs in oven?

To make these seafood kebabs in the oven, follow the same pre-cooking method for the vegetables. Then, once the kebabs are assembled, broil them for 4 minutes on each side.

How long to cook shrimp skewers on grill?

I find that 3-4 minutes per side is the perfect grill time for shrimp skewers. When in doubt, cook your kabobs until the shrimp is pink and opaque, and your vegetables are tender with grill marks on them.

Can’t Get Enough of Shrimp?

If you are like me, a fan of quick and easy shrimp dinners, here are a few more shrimp recipes to inspire you:

And if you cannot get enough of grilled seafood, be sure to check out my Grilled Mahi Mahi and Mahi Mahi Marinade recipe as well.

Grilled Shrimp Kabobs with Vegetables Recipe

The issue with most Grilled Shrimp Kabobs is that vegetables and shrimp don't cook at the same time, which results in either overcooked shrimp or undercooked vegetables. In my version of Shrimp and Vegetable Kabobs, I use a quick and easy technique to ensure that you end up with perfectly grilled and evenly cooked shrimp kabobs. They are so easy to make and perfect for entertaining.

Course Seafood

Cuisine American

Prep Time 15

Cook Time 10

Resting time 30

Total Time 55

Servings servings

Calories 203kcal

Author Aysegul Sanford

Ingredients

For the vegetables:

1 ½ large red or yellow bell pepper stemmed, seeded, and cut into small pieces
12-14 baby bella mushrooms About 8 ounces

For the marinade:

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed*
3 tablespoons honey
3 cloves of garlic minced
1 teaspoon paprika
Pinch of crushed red pepper flakes optional
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper

For the Shrimp:

1 lb. shrimp 16-20 or 21-25 count, peeled and deveined

Instructions

Line a large microwave-safe plate with a layer of paper towel. Spread bell peppers skin side down in an even layer. Microwave on high for 2 minutes. Set aside to cool.
Line another microwave safe plate with a layer of paper towel. Spread mushrooms in an even layer and microwave for 3 minutes. Set aside to cool.
While the vegetables are cooling, make the marinade by mixing together olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
Reserve 3 tablespoons of the marinade to use as sauce later.
If you are using wooden skewers, this is the time to soak them in water (they should be soaked for at least 30 minutes.)
Add the shrimp and the now-cooled vegetables. Toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes.
To thread shrimp and vegetables onto the skewers: Lay a shrimp down and run the skewer through the center. Thread a mushroom onto the skewer through the sides of the cap, pushing it closer to the shrimp. Follow the mushroom with another shrimp and then a piece of pepper. Repeat shrimp and vegetable sequence two more times. Do not discard the marinade as we will use some of it to brush them as they are grilling.
When the skewer is full, gently press them so that they fit snugly in the center.
Follow the same steps for the rest of the skewers until you run out of shrimp and vegetables.
Heat a gas grill to medium-high (about 400 degrees F.) for about 10 minutes.
Place shrimp kabobs on the hot grill. Cook 3-4 minutes on each side brushing it with the leftover marinade a few times to make sure they are not drying. In the end, shrimp should be pink and opaque and vegetables should be tender.
Transfer onto a plate. Sprinkle it with fresh parsley and drizzle it with the reserved marinade/sauce. Serve with lemon wedges.

Notes

This recipe makes 5 to 6 skewers of shish and vegetable kabobs.
To store leftovers: To save your shrimp shish kabobs for later, remove the shrimp and vegetables from their skewers. Then, store the leftovers in an airtight container for up to 2 days.
When grilling shrimp kabobs, be sure to keep a close eye on them as shrimp cooks very fast.
To make ahead: If you want to make it 24 hours ahead, make the marinade without using lemon juice (we will add that before grilling), precook the veggies in the microwave, and marinate the veggies and shrimp in an airtight container overnight in the fridge. 30 minutes before you are ready to grill, stir in the lemon juice. Thread onto skewers and grill as written in the recipe.

Nutrition

The post Grilled Shrimp Kabobs with Vegetables appeared first on Foolproof Living.

Grilled Shrimp Corn Salad Recipe

Aysegul Sanford — Tue, 22 Jun 2021 12:52:00 +0000

Whenever I need to put something on the table quickly, I go for seafood recipes. Lately, I am into cooking and grilling shrimp, thanks to my addictive easy shrimp marinade that takes otherwise boring shrimp to a whole new level.

This Shrimp Corn Salad is a by-product of my shrimp addiction, and it is mixed with grilled sweet corn, butter lettuce, fresh tomatoes, feta cheese, and a simple lime vinaigrette. It is the perfect addition to your collection of summer salads.

Can’t get enough seafood salads? Also, try Salmon Nicoise, Orzo and Shrimp, Seared Ahi Tuna, Chickpea Tuna Salad and Ina Garten’s Roasted Shrimp Salad recipes.

Why I love this recipe:

In addition to being visually impressive with all the colors of the rainbow, this Grilled Shrimp and Corn Salad is:

Packed with flavor: Made with simple everyday ingredients, it is packed with zesty flavors thanks to the lime vinaigrette and charred corn.
Can be served as a side dish or a meal by itself: It is the perfect starter or side dish for your next barbecue spread, but it is filling enough to serve as a lighter main dish as well.

Ingredients:

This grilled shrimp and corn salad recipe has four sets of ingredients.

Shrimp & Shrimp Marinade: I used my go-to easy shrimp marinade recipe. It is made with olive oil, lemon juice, garlic, honey, and parsley. In terms of shrimp, I used jumbo shrimp (21-25 count per pound) but extra-large shrimp (26-30 per pound) can also be used for this shrimp salad.

Grilled Corn: I grilled my corn because it’s summer and I love those blackened corn kernels. If the weather is too cold to fire up the grill you can use canned, frozen (thawed), or sauteed fresh corn will work just as well.

Lime Salad Dressing: You will need olive oil, zest, and juice of a lime, minced fresh garlic, and salt and black pepper.

Salad ingredients: You will need grape tomatoes (or cherry tomatoes), butter lettuce, scallions (can be substituted with red onion), and feta cheese.

How to make Grilled Corn Shrimp Salad:

To be honest, it takes longer to write the recipe than to make it. The steps look long but if you have mise-en-place ready, you can make each component while the other one is getting ready:

Start with the shrimp:

I used my grilled shrimp skewers recipe to use it in this salad. I recommend starting with this as it will take 30 minutes for it to marinade. To do so:

Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
Make the marinade: Whisk the olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley, salt, and pepper in a large bowl until fully combined.
Add shrimp to marinade and toss to coat: Cover with plastic wrap and chill for 15 minutes – just enough time to prep everything else.
Thread the shrimp on skewers, inserting at the thickest part of the shrimp. Aim for 5-6 shrimp per skewer. Set aside on a plate.
Cook shrimp on the grill: Heat grill to 400-450 degrees F. Grill the shrimp skewers on direct heat for 2-4 minutes, or until it turns pink along the edges. Flip shrimp skewers and cook for another 2 minutes, or until lightly charred.
Set aside. Transfer to a plate and wait until the shrimp is cool enough to handle. Remove from skewers and set aside.

Don’t have time to fire up the grill? You can sauté marinated shrimp in a large skillet. Simply place the skillet over medium high heat. When it is sizzling hot, cook shrimp for 2-3 minutes on each side.

Grill The Corn:

You can grill the corn, while the shrimp is marinating to save time. To do so:

Fold back the husk of each of the ears of corn and tie with kitchen twine, as shown in photos.
Brush corn kernels with oil and sprinkle with salt.
Cook corn on the grill over medium high heat until lightly charred on all sides. Brush with oil, turn and check every few minutes. Total grill time should be about 10-12 minutes.
Transfer the now-grilled corn to a cutting board and let it cool. When cool enough to handle, slice corn kernels from the cobs using a sharp knife and collect in a medium bowl. Set aside.

Weather is too cold to grill? Use canned or frozen (and thawed) corn instead.

Make The Lime Dressing:

It takes less than 3 minutes to make the dressing, simply mix together olive oil, zest of a lime, fresh lime juice, garlic, and salt and black pepper in a small bowl (or a mason jar) and set it aside.

Assemble The Salad:

Once every component is ready, you can assemble the salad. To do so:

Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
Drizzle with the dressing and give it a gentle toss.
Serve immediately.

Make ahead and storage:

Make-Ahead: If you want to save on time, I recommend making the shrimp marinade and the lime vinaigrette in advance. And then when you are ready to serve, you can marinate the shrimp while grilling the corn. And while the grilled corn is cooling, you can thread the marinated shrimp on the skewers. I recommend assembling the salad at the last minute as Boston lettuce leaves do not stand well with the acidic ingredients in the salad. You can learn more about why in my Boston Lettuce Salad recipe.
Storage: You can store the leftovers in an airtight container to enjoy the next day. However, please be aware that the green leaves of the butter lettuce will wilt quite a bit.

Variations & Substitutions:

Switch up the salad dressing and try my Chili Lime Vinaigrette if you like Mexican/Southwestern Flavors.
Want to incorprate more veggies into your salad? Try my Grilled Shrimp Kabobs with vegetables recipe. It uses the same marinade and it is packed with bell peppers and mushrooms.
Use red onions instead of green onions: Both have so much flavor so you can use them interchangeably.
Make it a pasta salad. Add elbow macaroni as I did in this Mexican Street Corn Pasta Salad. If you prefer orzo, take a look at this delicious Orzo and Roasted Shrimp recipe as another option.
Add in red bell peppers: Chop up a bell pepper and add it in for more crunch and veggie goodness.
Make It a Grilled Shrimp Avocado Corn Salad by adding in a cubed ripe avocado
Switch up the greens: I used butter lettuce here, but a spring mix or romaine lettuce would also work great.
Make it dairy-free: You can easily omit the cheese here to accommodate a dairy-free diet.
Short on time? You can skip the marinade and simply brush it with a few tablespoons of olive oil and a dash of salt and pepper. In fact, you can nix the grill altogether and use a grill pan or saute it as I did in this Healthy Skinny Shrimp Scampi recipe.

Tips for success

Have all ingredients (mise-en-place) ready before you start. This is one of those recipes with several components, but each component takes a little hands-on time to put together, so you would have to do one thing while waiting for the other to complete.
Be sure to taste test your feta before adding more salt: As it is with every recipe with feta cheese, you might want to check the saltiness of the one you are using before adding more salt into the recipe.

Other Healthy Salad Recipes You Might Like:

Shrimp Corn Salad Recipe

This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.

Course Salad

Cuisine American

Prep Time 20

Cook Time 20

Shrimp Marinate Time 30

Total Time 1 10

Servings Servings

Calories 546kcal

Author Aysegul Sanford

Ingredients

For The Shrimp:

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed
3 tablespoons honey
3 garlic cloves minced
1 teaspoon paprika
Pinch of crushed red pepper flakes optional
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp 16-20 or 21-25 count per lb., peeled and deveined

For The Corn:

5 ears of corn
3 tablespoons of olive oil or unsalted butter
½ teaspoon kosher salt

For The Salad Dressing:

½ cup extra virgin olive oil
zest of a lime
3 tablespoons of lime juice freshly squeezed
1 clove of garlic minced
1 teaspoon salt make sure to adjust the level of salt based on the saltines of your feta cheese
½ teaspoon black pepper

For The Salad:

1 large head of Boston or butter lettuce leaves separated, rinsed
1 cup of cherry tomatoes
3 scallions chopped
1 cup of feta cheese crumbled

Instructions

For the Grilled Shrimp:

Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.

For The Grilled Corn:

Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
Brush each ear with oil on all sides and sprinkle them with salt.
Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.

To Make The Dressing:

Mix all ingredients together in a small bowl and set it aside.

To Assemble The Salad:

Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
Drizzle it with the dressing and give it a gentle toss.
Serve immediately.

Notes

Have all ingredients (mise-en-place) ready before you start. This is one of those recipes with several components but each component takes a little hands-on time to put together so you would have to do one thing while waiting for the other to complete.
Be sure to taste test your feta before adding more salt: As it is with every recipe with feta cheese, you might want to check the saltiness of the one you are using before adding more salt into the recipe.
Make-Ahead: If you want to save on time, I recommend making the shrimp marinade and the lime vinaigrette in advance. And then when you are ready to serve, you can marinate the shrimp while grilling the corn. And while the grilled corn is cooling, you can thread the marinated shrimp on the skewers. I recommend assembling the salad at the last minute as Boston lettuce leaves do not stand well with the acidic ingredients in the salad.
Storage: You can store the leftovers in an airtight container to enjoy the next day. However, please be aware that the green leaves of the butter lettuce will wilt quite a bit.

Nutrition

The post Grilled Shrimp Corn Salad Recipe appeared first on Foolproof Living.

Shrimp Orzo Salad

Aysegul Sanford — Wed, 16 Jun 2021 13:52:00 +0000

Shrimp Orzo Salad is one of my favorite Mediterranean-inspired dishes. Not only is this fresh and herby pasta a breeze to make, but it’s also based on a classic Ina Garten shrimp orzo recipe. In other words, you know it’s going to be a fan favorite.

Can’t get enough of protein-packed shrimp recipes like this? Try out my Garlic Shrimp Skewers, Skinny Shrimp Pasta, Shrimp Shish Kabob, Shrimp Avocado Corn Salad, and Ina Garten’s Roasted Shrimp Salad for even more shrimp dishes to enjoy. And if you need more recipes, be sure to check out my collection of Easy Seafood Recipes.

Why You Should Make This Recipe

This Barefoot Contessa roasted shrimp salad will have any cook whipping up authentic Mediterranean food in no time. Whether you make this recipe for a neighborhood potluck or a light dinner at home, you’ll find a million reasons to love it:

A guaranteed crowd-pleaser, this lemon shrimp orzo salad will be a hit at any summer get-together. The bold, zesty Mediterranean flavors coming from salty feta, crunchy cucumbers, and fresh parsley will make everyone ask for seconds.
Protein-packed shrimp and carb-fueled orzo ensure that this flavorsome meal is both satisfying and filling.
Ready in 20-30 minutes and make-ahead friendly, this shrimp and orzo pasta salad recipe is a godsend for multitaskers who are short on time.
This easy salad recipe is a fantastic way to use fresh herbs from your garden—just like my Tabouli Salad!

Ingredient Checklist

Because this lemon orzo salad uses so many fresh ingredients, nothing in your garden will go to waste. The following three sets of ingredients will prove just how simple this pasta salad is.

Salad Dressing

Using only four basic ingredients, this zesty lemon blend is bound to be one of the easiest homemade salad dressings you’ll ever make. Inspired by my go-to lemon vinaigrette, it comes together in minutes.

Just gather the following: freshly squeezed lemon juice (plus, optional lemon zest), extra virgin olive oil, kosher salt, and ground black pepper.

Roasted Shrimp

For this part, all you need is deveined shrimp, olive oil, kosher salt, and ground black pepper. However, if you want to make your shrimp extra delish, this Quick Shrimp Marinade will have your tastebuds begging for another bite.

Salad Ingredients

For the salad, gather together orzo, kosher salt, green onions, fresh dill, Italian parsley, English cucumber, red onion, and feta cheese.

Feel free to use gluten-free orzo if you are following a celiac-friendly diet.

How To Make Shrimp and Orzo Salad?

Because this shrimp orzo salad recipe takes less than 30 minutes to prepare, you don’t have to worry about spending hours in the kitchen.

Preheat the oven to 400 degrees F.
Cook Orzo: Fill a large pot with water and mix in 3 tablespoons of kosher salt. Bring the water to a boil and then add the uncooked orzo. Cook it according to the package directions. Stir the pasta occasionally as the water simmers. When the pasta is al dente (9-12 minutes), drain it and set it in a large salad bowl.

Make the salad dressing: As the orzo cooks, whisk together fresh lemon juice, olive oil, salt, and pepper in a small bowl.
Pour the salad dressing over the warm pasta. Set the mixture aside so that the orzo can soak up the dressing’s flavor.

Roast the shrimp: Toss shrimp with olive oil, salt, and pepper in a separate bowl. In a single layer, line the shrimp on a sheet pan and roast in the oven for 5-6 minutes. Remove the pan when the shrimp are cooked through.

Assemble the salad: Toss together the orzo, cooked juicy shrimp, green onions, dill, parsley, cucumber, and red onion in the large salad bowl. Crumble feta over the mixture and add any necessary additional seasoning.
Cover and refrigerate the salad for at least an hour to let the mixture marinate.
Serve!

PRO TIP: Because orzo is such a small shape pasta, it can be hard to give it flavor. To make your orzo as savory as possible, make sure you add enough salt to the pasta water. In fact, adding proper amounts of salt to every ingredient is essential to bringing their flavors to life.

Make-Ahead & Storage Instructions

If you’re like me, then you know meal prep is a weekday must. Making meals ahead of time saves you stress, money, and energy, which is why I adore this Mediterranean Orzo Salad with shrimp.

Make it a day ahead: Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
Serving: Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.

What To Serve with This Recipe?

While this Mediterranean Shrimp Orzo Salad makes a perfect meal on its own, you can make it a part of your summertime menu (perfect for your Memorial Day menu) along with:

Seasonal vegetables: Try it as a side dish with baked eggplant slices, roasted asparagus, baked shiitake mushrooms, and air fried green beans.
Green Salads: Serve it along with Spring Mix Salad, Asparagus Salad, and Bibb Lettuce Salad.
Your Other Seafood dishes: Breaded fish, grilled mahi-mahi, and your favorite fish tacos would make a delicious side dish with this summer salad.

Helpful Tips:

Shrimp orzo is a cinch to put together, and there are countless ways to make it your own. Cook this recipe flawlessly every time with these handy tips.

Don’t skimp on the salt in your pasta water. Because orzo is such a small pasta, adding enough salt ensures that every bite bursts with flavor.
Taste-test your seasoning as you go along. Feta cheese, especially, can vary in how much extra salt it needs. Tasting your ingredients as you go is key to getting the perfect flavor balance.
Shrimp can overcook easily, so keep an eye on it. Only 5-6 minutes are necessary to fully cook this shellfish. Also, be sure to dry them thoroughly with paper towels before roasting them.
Though orzo is a traditional choice for this Mediterranean dish, other kinds of pasta—like elbow macaroni or ditalini—are just as delicious.
Be prepared to multitask while making this dish. Because some steps are completed while other ingredients are cooking, this recipe comes together in a snap for practiced multitaskers.
Let the dish sit for at least 30 minutes before serving. This step adds richness and depth by giving flavors time to marinate.
You can easily double or halve this recipe depending on how much you want to make.
During the summertime, give this recipe a smoky note by using grilled shrimp instead of baked shrimp.
Not a fan of dill? You can do away with dill entirely or substitute it with fresh basil or fresh mint for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
If you prefer fewer herbs, substitute them for finely chopped romaine.
Try it with goat cheese: I think the shrimp feta orzo combination is great but you can try it with crumbled goat cheese.
During the summer months, if I have them, I also add a cup of sweet cherry tomatoes for extra flavor.

FAQs

Can I make Orzo Shrimp Salad with frozen shrimp?

Yes, you can. Be sure to thaw the shrimp before roasting it in the oven and follow the recipe as written.

Can shrimp pasta salad be frozen?

I would not recommend freezing this pasta salad as when thawed, it will become mushy and lose its shape.

Can I make this shrimp salad with a different shape pasta?

Yes, you can. Other types of pasta, such as bow tie, rotini, or orecchiette, would also work.

Can I make this orzo salad recipe with chicken instead?

Yes, you can. Simply use leftover cubed baked chicken breasts or leftover rotisserie chicken in place of baked shrimp.

Other Seafood Recipes You Might Also Like:

If you enjoyed this flavorful Greek Orzo Salad I suspect you might like the shrimp recipes below:

Salmon Nicoise
Tuna and Chickpea Salad
Tuna Melt Sandwich Recipe
Ahi Tuna Salad Recipe
Thai Salmon Soup
Linguini with Shrimp Scampi
Need more inspiration? Check out all our Seafood Recipes.

If you try this Mediterranean Shrimp Orzo Salad recipe or any other salad recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shrimp Orzo Salad Recipe

This Shrimp and Orzo Salad is easy to make & ready in 30 min. It is flavored with feta and fresh herbs and drizzled with a simple and quick lemon vinaigrette. A Barefoot Contessa recipe, it can be served as a great side dish, lunch, or light dinner.

Course Salad

Cuisine American

Diet Halal

Prep Time 15

Cook Time 15

Resting time 30

Total Time 1

Servings servings

Calories 552kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

¾ pound orzo (~2 cups)
Kosher salt

For The Dressing:

½ cup lemon juice freshly squeezed (You’ll need 3-4 lemons depending on their size)
3/4 cup olive oil
2 teaspoons kosher salt
½ teaspoon ground black pepper

For The Shrimp:

1 ½ lbs large shrimp peeled and deveined (16-18 count)
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Salad:

5-6 green onions scallions, both white and green parts
1 cup fresh dill chopped
1 cup fresh Italian parsley chopped
1 English cucumber medium diced – no need to peel
½ cup red onion small diced
1 cup feta cheese cut into 1-inch cubes

Instructions

Preheat oven to 400 degrees F.
To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
Pour dressing over the cooked orzo and set it aside.
To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
Cover and refrigerate for at least an hour for flavors to blend. Serve.

Video

Notes

Make it a day ahead: Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
Serving: Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
Taste as you go: The amount of salad you use depends on the saltiness coming from your feta. Be sure to taste it as you put the salad together and add more if necessary.
You can easily double or halve this recipe depending on how much you want to make.
During the summertime, give this recipe a smoky note by using grilled shrimp instead of baked shrimp.
Not a fan of dill? You can do away with dill entirely or substitute it with fresh basil for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
If you prefer fewer herbs, substitute them for finely chopped romaine.

Nutrition

This recipe was originally published in May 2014. It has been update with new photos and helpful information in June 2021.

The post Shrimp Orzo Salad appeared first on Foolproof Living.

Grilled Shrimp Skewers

Aysegul Sanford — Sat, 29 May 2021 01:47:05 +0000

I think I have discovered the ultimate summer dish with this easy grilled shrimp skewers recipe. Similar to my Shrimp Skewers with Veggies, it is juicy, succulent and just the right amount of sweet and savory. Thanks to my go-to easy shrimp marinade, these little guys pack a big punch.

Plus, serving them on skewers adds that extra touch of elegance adding a touch of color to your summer dinner table. I like to enjoy them on their own with a crisp glass of wine and some vegetables (such as this Shrimp Scampi with Zoodles) as the main course, but they can even be used as a salad topper in Shrimp Corn Salad or Shrimp and Orzo Salad or even as a topping for Ina Garten’s Cucumber Soup.

Why You Should Make This Recipe

Grilled shrimp skewers are a show-stopping meal that will have everyone craving more.

I love it because it’s:

Perfect for summer grilling for a super quick and healthy dinner.
Versatile as they can be used as a base for salads, bowls and more!
Easy to make with a basic seasoning or next level marinade.

Ingredient Notes:

I use my garlic shrimp marinade for the best grilled shrimp skewers recipe. It is a quick recipe to put together that will yield the most amazing flavor. Plus, you can use some for marinating and reserve some to drizzle over the grilled shrimp as a sauce (or a dipping sauce on the side).

The ingredient list includes extra virgin olive oil, lemon zest, lemon juice, honey, garlic, paprika, crushed red pepper flakes, parsley, salt, pepper, shrimp and lemon wedges.

Simply, make the marinade, add the raw shrimp, cover with plastic wrap, and let it marinade in the fridge for 20-30 minutes.

My Go-To Shrimp Seasoning

You might ask, what if I want to go with a simple seasoning?

While I think this marinade truly takes it to a whole other level if you would rather use a simply grilled shrimp seasoning. For my go-to seasoning, mix together 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon sugar in a small bowl.

PRO TIP: Although a mere ¼ teaspoon of sugar may not seem like a lot, it really helps develop those deep, dark, caramelized flavors. The sugar ensures the shrimp brown up nice and quickly without having to spend too much time on the grill.

Whichever recipe you decide to follow, I recommend patting the shrimp with a sheet of paper towel to dry so that the seasoning or the marinade will easily stick to them.

What Size Shrimp For Grilling?

The best shrimp to buy for grilling is jumbo shrimp (16/20), but if those are unavailable, extra-large or large shrimp (21/25) are your next best option.

The reason we want such large shrimp for grilling is because the larger size can withstand the high heat and longer cook time on the grill to brown and develop that sought-after chargrilled flavor.

How to Put Shrimp on Skewers

The best way to put shrimp on skewers is to start at the thickest part of the shrimp and thread no more than 5-6 on each skewer. This ensures the shrimp adhere to the skewer without overcrowding.

Here are a few helpful tips:

Metal or Wood: Metal skewers are a great option if you already have them on hand, but I actually prefer wooden skewers as it adds to their charcoal flavor. If using wooden skewers, make sure to soak skewers in water for at least 20 minutes to prevent them from disintegrating.
With Shell or Without Shell: I find the shrimp are easier to eat without the shell but with the tail still intact. That being said, you can leave the shell on to lock in those essential shrimp juices but remove the vein. Check out Easy Shrimp Marinade for more info on how to do so.

How to Grill Shrimp Skewers

All it takes is a few easy steps to have piping hot grilled shrimp kabobs ready in no time! Feel free to use an outdoor gas or charcoal grill or make them indoors on a grill pan. Keep in mind the ideal cooking temperature is between 400 – 450 degrees F. This is about medium-high heat on a grill.

Gas Grill

Preheat the grill for 10 minutes by turning half the burners to high. Clean the grill grates with a grill brush. Lower the heat to medium-high heat just before placing the shrimp skewers on the grill.

Cook shrimp for 2 minutes on each side or until they turn pink and start to curl in.

Charcoal Grill

Fill up your charcoal chimney and light a fire starter underneath it. Once the charcoal is ashed over completely, dump it into the grill and place the cooking grate on your grill. Let it heat up to 400 degrees. This should take about 10-15 minutes.

Place skewers on the grill grates and cook for 2 minutes on each side or until the shrimp turn pink and start to curl in.

Without a Grill – Use a Grill Pan

If looking to cook the shrimp indoors, use a grill pan. Simply preheat the grill pan (affiliate link) over medium to medium-high heat until hot, about 5 minutes. Then proceed with the recipe.

How Long to Cook Shrimp?

Grilled shrimp cook time will vary depending on the method you choose. I like to cook shrimp for 2 minutes on each side on a gas or charcoal grill. For a grill pan, the shrimp will need 3 – 3 ½ minutes per side. You know they are done when the shrimp turn pink and opaque and start to curl in.

How to Store?

The grilled shrimp will keep in an airtight container in the refrigerator for up to 3 days. I like to enjoy the leftovers on top of crunchy summer salads or alongside roasted vegetables.

What to Eat with Shrimp Skewers?

The possibilities are endless when it comes to serving this easy grilled shrimp recipe. A simple green salad would do it but if you want to try something new, here are some of my favorite sides:

Grilling Tips for Shrimp:

Use jumbo, extra large or large shrimp. The larger size can withstand the high heat and longer cooking time on the grill.
Frozen shrimp: If you are using frozen shrimp, be sure to thaw before seasoning or marinating. To do so, fill a large bowl with cold water. Place frozen shrimp in a plastic bag and seal tightly. Submerge the bag in cold water. You can place a plate on top to make sure it remains fully submerged. Let it sit for 15-20 minutes or until shrimp are fully thawed.
Soak wooden skewers for at least 20 minutes. This prevents them from going up into flames.
Preheat the grill before cooking. This ensures the grill is up to temperature and prevents overcooking the shrimp.

FAQs

What is the best grilled shrimp cooking temperature?

The proper temperature for cooked shrimp is 120 F. degrees. Grilling shrimp at a preheated 400 F. degrees for 2 minutes on each side should yield properly cooked shrimp.

How long does shrimp take to grill?

Shrimp will take 2 minutes per side on an outdoor grill or 3 – 3 ½ minutes per side on an indoor grill pan. They cook very quickly, so it is important to keep a close eye on them.

How do you grill shrimp without drying it out?

Grill the shrimp over direct heat set to medium high and do not overcook. You know they are ready when the shrimp turn pleasantly pink and curl in at the tails. If you really want to lock in those juices, leave the shell on, but make sure to remove the vein.

A Few More Recipes You Might Also Like:

Here are a few more recipes you should try:

Grilled Shrimp Skewers Recipe

Grilled shrimp skewers are marinated in a delicious garlic, fresh herbs and spices, then grilled to perfection for a quick & impressive meal. Easy to make and perfect for the grill season.

Course Seafood

Cuisine American

Prep Time 10

Total Time 10

Servings skewers

Calories 193kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed*
3 tablespoons honey
3 cloves of garlic minced
1 teaspoon paprika
Pinch of crushed red pepper flakes optional
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp (16-20 or 21-25 count), peeled and deveined
Lemon wedges to serve on the side

Instructions

Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined. Add the shrimp into the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes.
If using a gas grill: Turn half of the burners to high and let them preheat for 10 minutes or until it reaches 400 F degrees.
If using a charcoal grill: If using a charcoal grill, fill up your charcoal chimney and light a fire starter underneath it. Once the charcoal is ashed over completely, dump it into the grill and place the cooking grate on your grill. Let it heat up to 400 degrees.
If using a grill pan on cooking on the stovetop: Heat grill pan over medium heat until hot.
Skewer the shrimp: Meanwhile, thread shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
Grill: If you are using a gas or charcoal grill, grill shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred. If grilling on a grill pan, cook shrimp for 3 to 3 ½ minutes on each side.
Serve with lemon wedges on the side.

Notes

The shrimp I am using in the photos are 21-25 count, which yields about 6 skewers if you thread 5 or 6 shrimp per skewer.
Use jumbo, extra large or large shrimp. The larger size can withstand the high heat and longer cooking time on the grill.
Frozen shrimp: If you are using frozen shrimp, be sure to thaw before seasoning or marinating. To do so, fill a large bowl with cold water. Place frozen shrimp in a plastic bag and seal tightly. Submerge the bag in cold water. You can place a plate on top to make sure it remains fully submerged. Let it sit for 15-20 minutes or until shrimp are fully thawed.
Soak wooden skewers for at least 20 minutes. This prevents them from going up into flames.
Preheat the grill before cooking. This ensures the grill is up to temperature and prevents overcooking the shrimp.
With Shell or Without Shell: I find the shrimp are easier to eat without the shell, but with the tail still intact. That being said, you can leave the shell on to lock in those essential shrimp juices, but remove the vein.

Nutrition

The post Grilled Shrimp Skewers appeared first on Foolproof Living.

Easy Shrimp Marinade – Perfect for Grilling!

Aysegul Sanford — Sat, 29 May 2021 01:43:06 +0000

An easy shrimp (or prawn) marinade recipe can come handy when you are short on time and need to put dinner on the table. The beauty of shrimp is that it cooks up super quick and can be enjoyed as a healthy dinner alongside some of my favorite sides. Plus, marinated shrimp can be transformed into Grilled Shrimp Skewers or Shrimp and Veggie Kabobs, for an eye-catching summer meal that you can make on a Tuesday night.

They also make a great salad topper and a healthy meal, like in Shrimp Orzo Salad, Shrimp Avocado Corn Salad and Spinach Shrimp Salad.

If you agree that there is nothing like biting down on a juicy and succulent piece of shrimp that has been marinated with bright and zesty flavors read on…

Why You Should Make This Recipe

I like to think of this simple shrimp marinade as the only thing standing between a bland and bold piece of shrimp.

I love it because it’s:

Made with 7 pantry ingredients and comes together in 5 minutes.
Flavor-forward and works for all methods of cooking shrimp (and prawn) – grilled, baked, broiled and sauteed.
Versatile and can be used for raw, frozen and cooked shrimp or prawns.
My go-to seafood marinade for grilling and can be used on other types of seafood such as scallops, salmon, or halibut.
An easy overnight marinade (with one minor adjustment)!

Ingredient Notes & Substitutions:

The ingredient list includes olive oil, lemon zest, fresh lemon juice, honey, fresh garlic, paprika, crushed red pepper flakes, fresh parsley, kosher salt, black pepper and cleaned shrimp.

Below are a few helpful notes, including a few substitutions for the marinade ingredients:

Best Shrimp to use: I like to purchase medium size shrimp (21-25 count) that have already been peeled and deveined. Whole prawns (with their heads still intact) or jumbo shrimp are both great options, too.
Olive oil vs Butter: I used olive oil but you can substitute it with an equal amount of melted and cooled butter if you want.
Any citrus would work: Feel free to use lime zest and lime juice instead of lemon. Orange or grapefruit would offer a nice twist, too.
Asian Flavor: Soy sauce is a wonderful replacement for the lemon juice if going for an Asian zing. If doing so, omit the salt in the recipe.
Do not skip the honey: I originally made the marinade without honey and let me tell you, the honey makes all the difference! It adds a subtle sweet flavor that makes the shrimp all the more addicting. I like it with a mild honey, such as orange blossom or clover, but use whatever you have on hand.
Brown sugar is a great alternative for honey. The sugar granules will naturally dissolve while whisking the marinade.
Use your favorite paprika: A mild or hot paprika will do. Use whatever spice level you prefer. Smoked paprika would add a touch of smoky flavor without ever having to turn on the grill.
Hot Sauce: If you are fan of spicy food, feel free to add in a few dashes of your favorite hot sauce for an addictively spicy marinade.

Grocery Shopping Tip: Shrimp are labeled in a range of sizes – small, medium, large, extra large, jumbo and colossal, but it’s the number you’re looking for. Here is a great article about various sizes of shrimp.

Usually this is shown as a divided number (ex: 21/25) or a number preceded by the letter ‘U’ (ex: U-15). The number represents the average amount of shrimp in a one pound bag.

How to Peel and Devein Shrimp

I like to purchase uncooked shrimp that have already been peeled and deveined. That being said, it is so easy to peel and devein the shrimp when you get home. Simply:

Rinse shrimp under cold water.
Pull off the legs and large part of the shell with your fingers. At this point, you can leave the tail on or remove it. Discard or save the shells to make seafood stock.
Cut across the top of the shrimp with a paring knife, then remove the vein with the knife or a wooden skewer.
If some sandy grit remains, wash it away under cool running water.

How to Make Marinade for Shrimp

All it takes is a few easy steps to have the garlic shrimp marinade ready in no time! Simply:

Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a medium bowl. Give it a whisk until fully combined.
Reserve one tablespoon of the marinade.
Add the shrimp into the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes. Alternatively, you can place it in a plastic bag if you want it to take less space in your fridge.

To cook, you can grill (using my Easy Grilled Shrimp Recipe using an outdoor grill or on the stove top using a grill pan) or saute shrimp for 2-3 minutes on each side or until pink and opaque.
Drizzle the reserved marinade over the shrimp and serve.

Note: For proper food safety, discard any leftover raw shrimp marinade as it can not be reused.

How Long Can You Marinate Shrimp

I recommend marinating the shrimp for 30 minutes or less since there is lemon juice in the marinade. The acid in the lemon juice will actually start to cook the shrimp if left to sit for too long and make the shrimp mushy.

That being said, the shrimp can be marinated for a few hours and up to overnight as long as you omit the lemon juice. Simply add the lemon juice up to 30 minutes before planning to cook. In either case, marinate in the fridge until you’re ready to start cooking.

How to Cook Marinated Shrimp

Marinated shrimp can be grilled, baked, broiled, or sautéed. No matter which way you choose, cook the shrimp for 2-3 minutes on each side in medium-high heat, or until pink and opaque. You know they’re ready when the tails start to curl in.

Pro Tip: Jumbo shrimp will take longer to cook than medium size shrimp. Because of this, I recommend purchasing jumbo shrimp or prawns with the shell on. Snip the top with a pair of kitchen shears, remove the vein and marinate and cook with the shell on. This helps to trap in their juices.

How to Store

The quick shrimp marinade can be stored in an airtight container in the refrigerator for up to 3 days, which makes it great for meal prep.

Keep in mind, this is only the marinade, not the marinade with the shrimp.

Tips for Success:

Purchase fresh or frozen shrimp in whichever size you prefer. Frozen shrimp is actually the better buy since the raw shrimp in the fresh fish section of grocery stores has been previously frozen and thawed. This, in turn, shortens their shelf life. Fresh shrimp should be cooked within a day or two of purchasing.
Pat the shrimp dry before tossing with the marinade. This ensures the sauce sticks to the seafood.
Toss the shrimp gently to make sure every piece is coated with the marinade. A large bowl or plastic bag works well.
Reserve one tablespoon of the marinade for finishing. It adds a light, bright flavor at the end of cooking.
If short on time, make the marinade up to 3 days in advance and store in an airtight container (without the shrimp) until ready to use.

FAQs

Should I leave the tails on before I marinate the shrimp?

Yes, you can leave the tails on the shrimp while marinating and cooking. I find the tails make a prettier presentation and make it easier to eat without utensils.

Can you marinate frozen shrimp?

Yes! Although more flavor will be absorbed into raw shrimp, frozen shrimp are so small, they start to thaw immediately when taken out of the freezer. After the 30 minute marinating time in the fridge, the shrimp should be thawed enough to cook through.

Can you over marinate shrimp?

Yes, if the marinade recipe includes citrus juice (lemon, lime, orange, grapefruit), then the acid in the citrus juice will start to cook the shrimp and break down its delicate protein. Stick to the 30-minute mark with this recipe.

Can you marinate already cooked shrimp? Is it okay if I use this marinade for cooked shrimp?

Yes! It is better to marinate raw shrimp but if you purchased already cooked shrimp or just do not feel like cooking it yourself, cooked shrimp is perfectly acceptable to marinate. For best results, marinate cooked shrimp for at least a few hours and up to overnight, but omit the lemon juice until you are ready to serve.

How long can you marinate shrimp in lemon juice?

Shrimp marinated in lemon juice, or any citrus juice, should marinate for 30 minutes or less. The acid from the citrus juice will start to cook the shrimp and turn the delicate meat mushy.

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If you try this Shrimp Marinade recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Easy Shrimp Marinade Recipe

An easy shrimp marinade recipe you can use to sautee, broil, roast, or grilled shrimp (or prawns). It comes together in 5 minutes and makes the most delicious shrimp after 30 minutes of marinading time.

Course Seafood

Cuisine American

Prep Time 5

Marinading Time 30

Total Time 35

Servings servings

Calories 289kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed*
3 tablespoons honey
3 cloves of garlic minced
1 teaspoon paprika
Pinch of crushed red pepper flakes optional
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp 16-20 or 21-25 count, peeled and deveined

Instructions

Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
Reserve one tablespoon of the marinade.
Add the shrimp into the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes*.
To cook, you can grill or saute shrimp for 2-3 minutes on each side or until pink.
Drizzle the reserved marinade over the shrimp and serve.

Notes

This shrimp marinade recipe makes enough to marinade 1 pound of shrimp. The recipe recipe can be multiplied if you want to marinade more shrimp.
How long to marinade? I recommend marinating the shrimp for 30 minutes or less since there is lemon juice in the marinade. The acid in the lemon juice will actually start to cook the shrimp if left to sit for too long and make the shrimp mushy.
To marinade overnight: The shrimp can be marinated for a few hours or overnight as long as you omit the lemon juice. Simply add the lemon juice up to 30 minutes before planning to cook.
Best way to store the marinade: The quick shrimp marinade can be stored in an airtight container in the refrigerator for up to 3 days, which makes it great for meal prep. Keep in mind, this is only the marinade, not the marinade with the shrimp.
Please take the nutrition information below with a grain of salt and only for reference per serving. Since we toss most of the marinade, the individual values would be less.

Nutrition

The post Easy Shrimp Marinade – Perfect for Grilling! appeared first on Foolproof Living.

Sesame Crusted Seared Tuna Salad Bowl

Aysegul Sanford — Tue, 23 Jun 2020 09:58:00 +0000

This Sesame Crusted Seared Ahi Tuna Salad recipe is an adaptation from this Asian Tuna Salad that was published back in 2013. I also like to think of it as a fancier tuna recipe when compared to the classic Tuna Melt Sandwich or Chickpea Tuna Salad.

An original Barefoot Contessa recipe, it is one of our favorite salads. Since a lot of people loved the Salmon Nicoise Salad I published a while back, I thought it would be fun to share our other favorite seafood dinner, Sesame Tuna Salad.

Since one of my goals for this year is to incorporate more seafood recipes into my diet, it was time to recreate a classic.

So the other day when I saw these beautiful yellowfin tuna steaks at our local supermarket, I thought this would be the perfect opportunity to revisit this recipe. However, this time, with a little more detailed information on how to pick the freshest tuna and a fresh and flavorful recipe.

Ingredients for Asian Ahi Tuna Steak Salad Recipe

The ingredients you need to make this tuna steak salad come in three parts – the Asian dressing, the sesame-crusted tuna, and the mixed greens.

The Dressing: For the Asian seared tuna salad dressing, you will need zest and juice of two limes, soy sauce, Sriracha, garlic and olive oil.

PRO TIP: Make sure to zest the limes with a Microplane before you juice them (a step I sometimes forget). It’s much easier to zest the rind of a whole lime rather than one that has already been cut in half and squeezed.

The Ahi Tuna: For the sesame-crusted tuna, gather together the tuna steaks, kosher salt, black pepper, and black + white sesame seeds.
The Salad Ingredients: Then, prep the salad ingredients including baby arugula, avocado, scallions, and jalapeno.

A Word on Yellowfin (Ahi) Tuna:

I would love to take a moment and talk about what ahi tuna is before we talk about how to season, cook, and serve it in this sesame seared tuna salad recipe.

There are a number of tuna varieties, but the one we are cooking today is yellowfin (also known as ahi) tuna. This is an important distinction as tuna varieties vary in taste, texture, and fat content (the reason why some tuna fish are better for canning, whereas others are better for sushi or searing).

Yellowfin tuna is less expensive when compared to bluefin tuna, but just as exceptional in quality. It is also more widely available in supermarkets or local fish markets. The steaks I used today were sushi-grade ahi tuna steaks that were 1-inch thick with a deep pink in color and mild flavor.

If you need more information on how to pick the freshest tuna, you can find all my tips below underneath the recipe card.

PRO TIP: Frozen sushi-grade fish does not mean it’s not fresh. In most cases, the fish was frozen at the peak of freshness. As always, purchase from a reputable source and ask questions!

Prepping the tuna steak

The trick to perfectly seared tuna is cold tuna steaks and a dry surface. The contrast between the cold tuna and the hot skillet creates that beautiful outer sear and raw center.

I recommend prepping all your ingredients first, then removing the tuna from the fridge just before you are ready to cook.

Remove the tuna from the package, pat the entire surface dry with paper towels and coat in the seasoned sesame seeds.

How to sear tuna steak

Since yellowfin tuna has low-fat content, it can easily dry out if cooked all the way through.

The solution: searing.

Searing the tuna for just 1-2 minutes on each side in a super hot skillet ensures a golden-brown crust and creamy center. It’s a simple technique that produces restaurant-worthy tuna every time.

As you will read in the recipe below, after I coat the steaks with toasted sesame seeds, I lightly sear them in a non-stick skillet, only 1-minute on each side.

Plus, just with ceviche recipes, the acid in the Asian ahi tuna salad dressing I am using here will continue to cook the seared tuna steak.

That being said, if you prefer it cooked medium or medium-well, you can sear it up to 2 minutes on each side and let it sit in the sauce for a bit longer. I wouldn’t go over 30 minutes, however, as the tuna will cook all the way through and you’ll lose that ultra-creamy texture.

How to slice seared tuna?

To properly slice seared tuna, slice the fillet against the grain into 1/4 inch thick pieces with a sharp slicing knife. Rather than sawing at the fish, apply gentle pressure with the knife and drag your knife in one, long stroke all the way through.

Can you eat ahi tuna raw?

In my opinion, the whole reason for buying the best quality tuna and paying a premium price is to enjoy its creaminess while it is served semi-raw. But I know there is much skepticism about whether or not tuna is safe to eat raw.

According to this article by Healthline, the FDA considers it safe to eat raw tuna by first freezing and then defrosting in the refrigerator before consumption. But properly freezing and defrosting takes time and knowledge.

My recommendation – purchase tuna from a reputable source who is knowledgeable about the origin of the fish and how it is handled.

Keep reading for more info on how to buy the freshest tuna available.

How to make Pan Seared Ahi Tuna Salad

This Asian ahi tuna salad is prepped and ready in a few simple steps. Simply:

Make the Asian dressing for seared tuna. In a medium bowl, mix together the lime zest lime juice, soy sauce, Sriracha, garlic, and olive oil.
Prepare the tuna. Pat the tuna steaks dry with paper towels, brush all over with vegetable oil and season generously with salt and pepper. Spread the sesame seeds out on a large plate and gently press both sides of the tuna in the sesame seeds to coat.
Pan sear the tuna. I find that the best way to sear tuna starts with a very hot skillet.
Heat the olive oil in a non-stick skillet over medium-high heat or until it just begins to smoke. Gently add the tuna steaks (making sure there is space between each) and cook for 1-minute for medium-rare (2 minutes for medium). Flip with tongs and cook for one more minute. Immediately remove from the skillet and place it on a cutting board. Cut into cubes.
Marinate the seared tuna. Transfer the cubed tuna to the mixing bowl with the prepared dressing. Cover with plastic wrap and place in the refrigerator for 10-15 minutes (or up to 30 minutes for medium to medium-well).
Prep the salad. Place the arugula, avocados, scallions, and jalapeno in a large salad bowl. When ready, add the marinated tuna and all of the juices and gently toss to combine. Taste for seasoning and adjust if necessary.
Serve! Portion the tuna salad evenly into four bowls. Enjoy!

How To Serve Ahi Tuna Salad

I love to serve this Asian tuna steak salad recipe just as is, with a crisp glass of white wine.

But another option is to serve it as a tuna salad bowl over a bed of forbidden rice. The earthy and nutty tones of this kind of rice complement the salad very well.

You can also try any other starch like brown, wild rice, quinoa or even white rice. This is optional, but extremely satisfying on those days when you want a meal a bit more substantial.

Similar Salad Recipes Served In Bowl

Sesame Crusted Seared Tuna Salad Bowl

This Sesame Crusted Seared Tuna Salad is light, fresh, and colorful with hints of sweet and savory flavors from an Asian-style dressing. It’s a quick and easy weeknight salad recipe that requires a one-minute sear for delicately creamy tuna every time.

Course Seafood

Cuisine Asian

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 607kcal

Author Aysegul Sanford

Ingredients

For the sauce:

5 tablespoons of lime juice from 3-4 limes freshly squeezed
Zest of 2 limes
2 teaspoons soy sauce
1 teaspoon Sriracha or any other hot sauce you like (i.e. Tabasco)
2 cloves of garlic finely minced
3 tablespoons of olive oil

For the Sesame Crusted Tuna:

1 1/2 pounds 2-3 pieces of Yellow Fin Tuna Steak, pat-dried with paper towels
3 tablespoons vegetable oil
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper or peppercorn mix
1 cup of black & white sesame seeds

For the salad:

2 cups of baby arugula rinsed and dried
2 ripe avocados pitted and cut into smaller cubes
5 stalks of scallions chopped
1 jalapeno seeded and chopped
For the Bowl: optional
4 cups of cooked forbidden black or brown rice

Instructions

To make the sauce: Mix all the sauce ingredients in a bowl and set it aside.
To make the Sesame Crusted Seared Tuna Steaks: Brush both sides of each tuna steak with 1/2 teaspoon (each) vegetable oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke. Add tuna steaks (make sure they are not touching each other) and cook for 1 minute* without moving them. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes. Transfer them in a mixing bowl and pour the reserved sauce over the steaks. Cover with plastic wrap and place in the fridge for 10-15 minutes.
To make the salad: Place baby arugula, avocados, scallions, and jalapeno in a salad bowl. Add in the marinated tuna steaks into the salad (with all of its juices) and give it a gentle stir. Taste for seasoning and add if necessary.
To serve: When ready to serve, place a cup of forbidden rice at the bottom of a bowl. Spoon some of the salad and its juices on top. Continue with the rest of the bowls. Serve immediately.

Notes

If you prefer it cooked medium or medium-well, you can sear it up to 2 minutes on each side and let it sit in the sauce for a bit longer. I wouldn’t go over 30 minutes, however, as the tuna will cook all the way through and you’ll lose that ultra-creamy texture.
What to do with leftovers? This is one of those dishes that is best on the day it is served. However, if you have leftovers, you can place them in an airtight container and store in the fridge up to one additional day.
The nutritional values below do not include the calories coming from the optional black rice.

Nutrition

This recipe post was originally published in May 2016. It has been updated with some new helpful information in June 2020. No changes have been made to the originally published recipe other than adding a few notes to clarify the steps further.

What to look for buying tuna and how to know that it is fresh?

As you may already know, tuna steaks are expensive. So it is important to know how to pick the freshest tuna. Today, we are talking about yellowfin tuna. It’s the perfect tuna for this recipe and widely available.

Here are a couple of things to look for while buying tuna:

Look at the color: The color of the tuna should be rich red or pink. If it is grey-ish pink, then it is not fresh. It is important to note that as the tuna sits at room temperature, it will take on a darker color. This is okay when left out for a few minutes at home, but always purchase tuna that is bright red when purchased at the store. This is an indication the tuna steak is fresh and has been held at the appropriate temperature.
Smell it: It should have a light, pleasant fishy smell, similar to the smell of the ocean. If it smells too strong and its color is darker or grey-ish pink, do not waste your money.
Press on it with your index finger: When lightly pressed with your index finger, it should be firm and bounce back. It should also be resilient and somewhat hard. If it creates a dent, it is probably not fresh. Although you will not be able to press on the tuna steak at the store, you can certainly ask your fishmonger to do it for you.
Buy it from a trusted resource: This is the most important tip of all. Believe it or not, but some people in the tuna industry pump carbon monoxide into the fish to turn it back to its original color. The carbon monoxide turns it into a beautiful red color that makes it hard to know if the fish is fresh or not. Although considered safe, I always purchase fresh tuna from a trusted source.

The post Sesame Crusted Seared Tuna Salad Bowl appeared first on Foolproof Living.

Salmon Nicoise Salad Recipe

Aysegul Sanford — Tue, 12 Nov 2019 19:19:31 +0000

It is no secret that I am a big fan of seafood dinners. They are quick and easy to make. That brings us to this Salmon Nicoise Salad (aka Niswa Salad).

I love to serve this easy salmon salad warm, right from the oven. But it makes a beautiful cold spring and summer salad, too. All you need is a chilled glass of white wine and you’ll feel like your in the countryside of France! Bon Appetit!

Niswa Salad Ingredients

The ingredients for the Salmon Nicoise recipe comes in 3 parts:

For the dressing

To make the Salmon Nicoise Salad dressing, you will need:

Olive Oil: Fruity, Extra-Virgin Olive Oil is best for any and all salad dressings.
Dijon Mustard: Either regular or Country Dijon mustard work.
Fresh lemon juice: Use freshly squeezed lemon juice for the best flavor. You will need 1 lemon for the salad dressing recipe (plus 1 more for the salmon, but more on that later).
Kosher Salt and Pepper: Season according to the recipe, then taste and adjust accordingly. Remember, the dressing will be tossed with the remaining ingredients, so make sure to taste by dipping it with a green bean or two.
Garlic cloves (optional): While the traditional Nicoise dressing doesn’t use garlic, you can certainly add a few minced garlic into the dressing.
Anchovy fillets (optional): If you are a fan of anchovies, you can mince a few fillets and add them to the dressing. If you decide to do so, be sure to adjust the amount of salt accordingly.

For The Nicoise Salad

Baby Potatoes: Baby Yukon Gold or a mix of Baby New Potatoes work wonders. If you find some of your potatoes are much larger than others, simply slice them in half so they all cook evenly.
Large Eggs: My preferred method is Barefoot Contessa’s Hard Boiled Eggs (which I use to make my Avocado Deviled Eggs) since it works every time. However, if you want a runny yolk, follow Budget Byte’s 6-Minute Egg for a soft, golden center. If you go the soft-boiled egg route, omit topping onto the salad and add on the side when ready to serve. If you toss it all together, you will lose half the yolk to the remaining salad ingredients.
Green Beans: Trim the ends of the fresh green beans and cut them in half for a more elegant presentation. Here is a great guide on How to Boil and Blanch Green Beans, if you need some help. If you want to go all-out French, use Haricot Verts. These are thinner, French green beans that are a bit more tender. Shorten the cooking time to 2 minutes to avoid overcooking.
Persian Cucumber: Small but crisp and fresh, it adds a subtle, crunchy bite to the Nicoise salad.
Cherry Tomatoes: I don’t know what it is about cherry tomatoes, but they always seem to be bright red and beautiful, even in the middle of winter. Cut in half to release their juices.
Kalamata Olives: Since Nicoise olives can be hard to find, the more popular Kalamata olives are the perfect substitute. Purchase pitted Kalamatas and roughly chop at home.
Avocado: Another untraditional ingredient, but one I think brings so much creamy, luscious flavor. It is optional, but you get all the benefits of those healthy fats, too!
Capers: Salty, briny and bursting with flavor, capers add that extra special touch. You can omit them, of course, but trust me when I say, they bring so much flavor to this salad!
Parsley
Salad greens (optional): The traditional Nicoise doesn’t use salad greens, but you can easily up the nutritional value of this salmon niçoise salad by adding some spring mix or butter lettuce leaves into the mix.

Center-Cut, Skin-On Salmon Fillets: If you can’t get your hands on Sockeye Salmon, I recommend purchasing the highest quality that you can get from your local fish market. When you have salmon fillets that are of exceptional quality, you don’t have to worry about undercooking them by a few minutes. We will talk more about how to cook salmon in a bit!
Olive Oil: Use the same Extra Virgin Olive Oil you used to make the dressing.
Kosher Salt and Pepper: Season according to the recipe. You can always add more salt and pepper at the very end if needed.
Lemon: The lemon adds an aromatic flavor and acts as a bed for our salmon fillets. Thinly slice about ½ inch thick and place the fillets right on top. The lemon juice naturally soaks into the salmon as it cooks – yum!

How to Make Nicoise Salad with Salmon?

The Dressing

Make the traditional Nicoise salad dressing for salad nicoise by placing all the salad dressing ingredients in a small mason jar and giving it a good shake. Set it aside until ready to use. You will need to shake up the salmon salad dressing once more before tossing, as the lemon juice and oil will separate.

The Salad Nicoise

The Niçoise salad ingredients can be prepared in 3 folds.

First, prepare the potatoes by placing them in a medium pot. Cover with enough cold water by an inch, stir in 1 Tablespoon Kosher salt and bring to a boil over medium heat. Reduce to medium-low heat and cook the potatoes until knife tender, 20-25 minutes. Remove the potatoes from the pot with a slotted spoon, dress with half the salad dressing and do not discard the water.

Second, turn the heat back up to medium-high and place the green beans in the hot potato water for 3 minutes (2 minutes for haricot verts). Drain and set aside.

Third, prepare the eggs by placing them in a small saucepot. Add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pot for 12-15 minutes. Transfer the eggs to a bowl with a slotted spoon and cool slightly. Crack each egg on all sides, peel, and set aside.

How to Cook Salmon For Salad

The best salmon salad can be made by following the low and slow cooking method. Preheat the oven to 300 degrees, line a baking sheet with parchment paper and place the lemon slices in two sections on the baking sheet where the fillets will go.

Pat the entire surface of the salmon fillets with paper towels (this soaks up any excess moisture and creates a better exterior), brush lightly with olive oil, and season with salt and pepper. Bake 13-15 minutes, or until the thickest part of the salmon registers 125 degrees on an instant-read thermometer. The time will vary depending on the thickness.

Alternatively, if you have a whole fillet, you can follow my Baked Sockeye Salmon or Grilled Sockeye Salmon recipes for the perfectly cooked salmon for this Nicoise salad recipe. And finally, if you have an air fryer, try this Salmon in the Air Fryer recipe.

How to Assemble

A French Nicoise salad is technically a composed salad, where each individual ingredient is placed on the plate in its own section. However, I feel this takes away from the texture and flavors you get when you mix it all together.

To assemble, drizzle half of the dressing over the potatoes while they are still warm (this helps them to absorb more flavor). Then, mix in the green beans, cucumbers, tomatoes, olives, avocado, and capers. Use two forks to break apart the cooked salmon into smaller, bite-sized pieces and place on top of the salad.

Slice the eggs, add them to the bowl, drizzle with the remaining salad dressing, garnish with parsley and enjoy!

What to Serve with Salad Nicoise?

Since it is a complete meal all on it’s own, all this salmon Nicoise salad needs is a chilled glass of white wine to wash it all down. However, if you want to turn it into a full meal, here are a few recipes I suggest:

Pick any of my Quinoa Salads for a fresh, filling, and healthy meal
If you need a simple yet flavorful side dish, I would also suggest Wild Rice Pilaf, Black Rice Pilaf, or my basic Stovetop Quinoa.
Need something that is veggie packed? Try my Boston Lettuce Salad or Asparagus Salad recipes.

How To Make Ahead & Store Leftovers

Make-Ahead Instructions: Make the salad dressing a day ahead. You can also prepare all the salad ingredients a day in advance. The only thing I would recommend doing on the day of is to roast the salmon. I find that this salad nicoise with salmon tastes better when the salmon is cooked right before serving.
To store leftovers: The leftovers can be placed in an airtight container and stored in the fridge for one more day.
Freezing: Since there are so many different components, I would not recommend freezing this salad.

Expert Tips

There are a number of tips and tricks to take this traditional Nicoise salad up a notch:

Serve a warm salmon Nicoise salad during the fall and winter months for a comforting meal. Or treat yourself to Grilled salmon Nicoise salad during the summer months.
Follow Gordon Ramsey’s method and make a warm salmon salad with crispy potatoes by lightly sauteeing the boiled potatoes and green beans in 1 Tablespoon olive oil before tossing them with the remaining ingredients. To do so, place a large nonstick skillet over medium heat. Heat 1 tablespoon oil, add potatoes and cook turning until they are lightly brown and crispy. Right before you are done, add in the green beans and saute until they are lightly browned, 30-45 seconds. Add in all the other ingredients for an out-of-this-world niçoise salad.
Alternatively, follow Jamie Oliver and serve it as a cold salmon salad with vinaigrette by placing it in the fridge for at least 1 hour before serving during the spring and summer.
For even more flavor-punch (and to follow the traditional method), add 1 teaspoon of minced anchovies to the salmon Nicoise salad dressing.
Want a creamy Nicoise salad dressing? Add 1-2 Tablespoons creme fraiche to the salad dressing for a silky, tangy bite.
During the spring and summer, add even more fresh produce, such as sliced sweet bell peppers, blanched green peas, basil, and tarragon.

FAQs:

What Does Nicoise Mean?

The Nicoise definition is the French word for “in the style of Nice.” In other words, it is any dish that is made in the cooking style of Nice, which are recipes that predominantly feature black olives, tomatoes, and anchovies.

What is Nicoise Salad?

Nicoise salad (sometimes spelled nissua or niswa) is a dish that originated from Nice, France. It is traditionally made with tomatoes, Nicoise olives, anchovies and dressed with olive oil. Today, we are making the Nicoise salad with a bit of our own personal touch.

How Many Calories in a Nicoise Salad?

The Nicoise salad calories are somewhat low (for such a gorgeous meal), coming in at only 406 calories per serving. I’d say that’s a light and wonderful weeknight meal.

Similar Recipes You Might Also Like:

Other Salmon Recipes You Might Like:

Thai Salmon Soup
Salmon and Butter Beans
Salmon Salad – Made with Chopped Salmon by Primavera Kitchen
Smoked Salmon Avocado Toast

Other Seafood Recipes You Might Also Like

If you try this Salmon Nicoise Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Salmon Nicoise Salad Recipe

This Salmon Nicoise salad recipe is a main-dish salad that is perfect for a weeknight meal. Packed with crispy vegetables, briny olives, and homemade mustard olive oil vinaigrette, it is not only delicious but also visually pleasing.

Course Salad

Cuisine French

Diet Gluten Free

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 371kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

¼ cup olive oil
1 tablespoon Dijon mustard
3 tablespoons of lemon juice freshly squeezed
1 teaspoon kosher salt
½ teaspoon ground black pepper

For The Nicoise Salad:

1 pound baby potatoes rinsed
4 large eggs
½ pound green beans ends removed cut in half
1 Persian cucumber peeled and cut into cubes
½ cup cherry tomatoes halved
½ cup Kalamata olives pitted and roughly chopped
1 avocado sliced (optional)
1 tablespoon capers optional
¼ cup chopped parsley

For the Salmon:

2 center-cut and skin-on salmon fillets – ~9-10 oz. each
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 lemon sliced ½-inch thick

Instructions

Start by making the dressing: To do so, place all dressing ingredients in a jar, put the lid on, and give it a vigorous shake. Set it aside.
To cook the potatoes: Place them in a medium-sized pot and add in water just enough to cover them by an inch. Stir in 1 tablespoon kosher salt. Bring it to a boil over medium-high heat. Then turn down the heat to medium-low and cook until a knife inserted into a potato comes in and out easily 20-25 minutes. Remove the potatoes from the pot with a slotted spoon and place them in a bowl. Do not discard the water just yet. We will cook the green beans in it.
To par-cook the green beans place them in the hot potato water and cook for 3 minutes until they are softened but still crunchy. Drain and set them aside.
Cook the eggs while potatoes are cooking: To do so, bring 1-inch water to a boil in a small saucepan over high heat. When it comes to a boil, add in the eggs (right out of the fridge is fine). Put the lid on and cook for exactly 7 minutes. Meanwhile, prepare an ice bath by filling up a bowl with cold water and ice. After 7 minutes are completed remove eggs from the pot and place them into the ice bath to stop cooking. When they are cool enough to handle (5-7 minutes later), peel them and set aside.
To roast the salmon*: Preheat the oven to 300 F degrees. Line a baking sheet with parchment paper and set aside. Using a sheet of paper towel, pat-dry the salmon fillets. Brush them lightly with olive oil and season with salt and pepper on each side. Place fillets onto the baking sheet skin side down. Arrange two slices of lemon underneath each salmon fillet (as shown in the photos.) Bake for 13-15 minutes in the oven or until it registers 125 degrees when the thickest part of the fish is inserted with an instant thermometer.
To assemble the salad: Drizzle half of the dressing over the potatoes while they are still hot so that they can absorb some of it. Add in reserved green beans, cucumber, tomatoes, olives, sliced avocados, and capers into the bowl.
Using two forks, gently break apart the now-cooked salmon into smaller (bite-sized) pieces. Place it on top of the salad.
Slice the eggs and add them to the bowl.
Drizzle the salad with the rest of the salad dressing. Garnish with parsley and serve.

Notes

Make Ahead Instructions: Make the salad dressing a day ahead. You can also prepare all the salad ingredients a day in advance. The only thing I would recommend doing it on the day of is to roast the salmon. I find that this salad nicoise with salmon tastes better when the salmon is cooked right before serving.
To store leftovers: The leftovers can be placed in an airtight container and stored in the fridge for one more day.
Freezing: Since there are so many different components, I would not recommend freezing this salad.
Cooking salmon: It is no secret that salmon can be cooked in several ways. While I used a low and slow cooking method in this recipe, if I can get my hands on Sockeye Salmon during its season (May through July), I usually bake or grill it, especially if I am using a whole fillet. For more information, check out my Grilled Sockeye Salmon and Baked Sockeye Salmon recipe.
Short on time? While it is not traditional, if I am short on time or don’t have fresh salmon, I use packaged smoked salmon in this recipe. The smoky fish adds another (welcome) layer of flavor into the whole salad.

Nutrition

The post Salmon Nicoise Salad Recipe appeared first on Foolproof Living.

Healthy Skinny Shrimp Scampi with Zucchini Noodles

Aysegul Sanford — Wed, 24 Apr 2019 14:54:28 +0000

Rather than its delicious (but somewhat heavy) variation made with pasta, Shrimp Scampi without Alcohol, this easy and healthy shrimp scampi recipe is light and flavorful. Plus, it is the perfect recipe to use up all the beautiful zucchini you can find this time of year at the Farmer’s Market.

Since I am of Meditteranean descent, this homemade shrimp scampi is packed with flavors that I grew up with. Garlic, olive oil, fresh dill, and feta are the perfect accompaniment to highlight shrimp and zucchini. The flavor combination is out of this world! Plus, it is such a joy to make!

Spiralizing fresh zucchini into that popular zoodle shape is such an easy task with my Spiralizer (this is the one I own and love – affiliate link). And one zucchini can get you 2-3 cups of zucchini noodles. I think we can all agree that it is a great (and healthy) way to fill your plate.

To keep it simple, this is also a shrimp scampi recipe without wine. Although a splash of wine provides a great burst of flavor, I find this light shrimp scampi doesn’t need it because the abundance of fresh ingredients can speak for themselves.

Shrimp Scampi Zoodles is so simple, it is ready in 20 minutes from start to finish. I say that’s the perfect dinner to serve to your family on a Tuesday night…or any night of the week!

How To Make Skinny Shrimp Scampi with Zucchini Noodles?

This Shrimp Scampi Zucchini Noodles recipe has 3 folds:

First, heat the butter and olive oil in a large skillet over medium heat and add the garlic until lightly browned about 30 seconds. Then add the lemon juice and zest, and cook until it comes to a boil. Add your shrimp, season, and cook for 2 minutes on each side, in batches if necessary, to ensure even cooking. Finish with the parsley and transfer to a plate.

Second, in the same skillet, heat the olive oil over medium heat and add the zucchini noodles, in batches if necessary. Cook, stirring often, until your desired consistency. I like mine cooked for 7-8 minutes (but more on that later). Turn off the heat. No need to wash the pan.

Finally, add in the cooked shrimp, fresh dill, feta, and give it a gentle toss. Taste for seasoning, transfer to a serving dish, and serve to your loved ones!

How To Prepare Zucchini Noodles

I find the best way to make zucchini noodles is with my spiralizer. I know, this is yet another product to have in your kitchen cabinets, but it really gets the job done, fast!
If you don’t own a spiralizer, I recommend the following 2 methods:

Use a julienne peeler (this is the one I own and love – affiliate link), which does a great job of evenly julienning vegetables of any kind. Just be sure to be extra careful, as julienne peelers are very sharp.
Use a regular vegetable peeler(this is the one I use – affiliate link), which will actually make your zucchini more like ribbons. Cook them as a fettuccine pasta, as I did in this Zucchini Fettuccine with Kale, and your family will never know the difference!

How To Cook Zucchini Pasta

Zucchini is a vegetable with high water content. This means that when you cook it, no matter what shape, the zucchini will release a lot of water. To ensure you are cooking the best zoodles and shrimp, start with a hot skillet and do not overcrowd the skillet.

The longer you cook zucchini noodles, the softer and soggier they will become. When cooking zucchini noodles, I also recommend using tongs to toss them gently.

How Long Do you Cook Zucchini Noodles?

The length of time you cook zucchini noodles really depends on your preference. I cook my shrimp zoodles for 7-8 minutes. I find this to be the right amount of time to cook the zoodles to al dente, or to the point where they still have a bite. If you feel your zucchini noodles with shrimp need more or less cooking time, go for it. The best way to know when your zoodles are cooked to your desired texture is to taste as you go along.

Still unsure? Check out my post for a healthy zucchini pasta recipe under my 5 Ingredient Zucchini Spaghetti.

How To Make Shrimp Scampi Without Wine?

Shrimp scampi without wine is easy to accomplish with the use of lemon. Typically, wine is included to add acidity and sweetness to the final dish. Lemons provide just as much acidity (if not more!) and flavor without the alcohol content.

Plus, the lemon zest provides a natural sweetness from the lemon and you get all the benefits of the essential oils too!

What Goes Good With Shrimp Scampi?

I know, so we just discussed how to make shrimp and zucchini pasta without wine. But do you know what pairs perfectly with this quick weeknight dinner? A chilled glass of Sauvignon Blanc. Since you made the shrimp zoodles without wine, and you are replacing the pasta with healthy zucchini noodles, a glass of wine to pair with all your efforts is well deserved!

What Sides Go With Shrimp Scampi?

Shrimp scampi zoodles is perfect on its own, but it can be paired with a number of side dishes. You can pick your own from my collection of side dishes including vegetable side dishes, grains, or simple salads.

I also think that the best shrimp scampi sides to be a light green salad (I wrote a FREE ebook about easy salads, which you can grab here), fresh steamed vegetables, or a French baguette to sop up all the juices!

How Many Calories in Shrimp Scampi?

This light shrimp scampi is a great low calorie and low carb weeknight dinner because we are replacing the pasta with fresh zucchini. Rather than a heavy shrimp zucchini pasta recipe, this low-calorie shrimp scampi is only 297 calories per serving!

Is Shrimp Scampi Healthy?

Today it is! Compared to the traditional shrimp scampi made with butter, wine, and pasta, this zucchini pasta with shrimp is certainly a lighter and healthier version. And since we are finishing the dish with fresh dill and feta, you don’t even miss all the extra shrimp scampi calories!

A Few Tips for Making The Best Shrimp Scampi:

Cook the garlic for only 30 seconds over medium heat. Garlic is such a delicate ingredient, it does not need a long time to bring out it’s sweet, natural flavor. You know it’s ready when you can smell the sweet scent of garlic throughout your kitchen.
Do not overcrowd the skillet when cooking shrimp. Shrimp cooks in just a matter of minutes. If you overcrowd the skillet, you risk the chance of overcooking your shrimp, making them tough and rubbery. If need be, cook your shrimp in batches, with space between each piece, to ensure evenly cooked shrimp every time.
Purchase deveined or frozen shrimp from your fishmonger to get dinner on the table fast! This takes away the prep of having to clean and devein shrimp when you get home from the market.
This shrimp with zucchini noodles recipe can be served warm or cold. This makes it a great recipe for leftovers the next day or meal prep throughout the week.
How to turn this into Whole30 Friendly Shrimp Scampi or Paleo Shrimp Scampi? Simply omit the butter and replace it with an equal amount of olive oil or ghee. And of course, skip the cheese topping.
Not into the idea of zucchini noodles? Substitute 8-10 cups of yellow squash or carrot noodles instead.
Don’t like feta? Substitute an equal amount of Ricotta Salata cheese.

More Spiralized Vegetable Recipes You Might Like:

Butternut Squash Noodles – A quick and easy to make vegetarian recipe made with only 6 ingredients.
Zucchini Pasta – Only 5 ingredients and ready in 15 minutes.
Chicken Potato Noodle Soup – A low carb solution to noodle soup made with spiralized potato noodles.
Sweet Potato Noodles Recipe – An easy Pad Thai recipe made with sweet potato noodles
Kale Zucchini Pasta – Zucchini Fettuccine flavored with kale. A simple yet filling salad recipe that is packed with superfoods.
Paleo Thai Chicken Zoodle Soup by All Day I Dream About Food – A comforting and delicious keto soup recipe.

Other Seafood Dinners You Might Like:

Skinny Shrimp Scampi Recipe

Recipe for Skinny Shrimp Scampi with Zucchini Noodles. The easy and low carb version of the Italian classic shrimp linguine that is just as flavorful, easy to make, and delicious.

Course Dinner

Cuisine Italian American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 297kcal

Author Aysegul Sanford

Ingredients

For The Shrimp:

3 tablespoons of butter
1 tablespoon olive oil
3 cloves of garlic minced
1 lb. 453 grams extra large shrimp (26-30 per pound), deveined
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons lemon juice freshly squeezed
1 teaspoon lemon zest
¼ cup fresh parsley chopped

For Zucchini Noodles:

1 teaspoon olive oil
4 medium-size zucchini spiralized
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
¼ cup fresh dill chopped
¼ cup feta cheese crumbled

Instructions

To cook the shrimp: Heat butter and vegetable oil in a large skillet over medium heat. Add in the garlic and cook, stirring often, until lightly browned, 30 seconds or so. Add in the lemon juice and zest and cook until it comes to a boil.
Add in the shrimp. Season with salt and pepper. Each shrimp should be in contact with the bottom of your skillet. If your pan is not large enough, cook them in smaller batches. Cook 2 minutes on each side.
At the last minute, sprinkle shrimp with chopped parsley. Transfer shrimp onto a plate. Do not turn the heat off and do not wash the pan (we will use the same skillet to cook the zoodles).
To cook the zucchini noodles: Heat oil in the same skillet over medium heat. Add in the spiralized zucchini and salt and pepper. Cook, stirring often, until zoodles are softened to your liking. I like mine cooked for 7-8 minutes.
Turn the heat off. Add in the cooked shrimp, fresh dill, and feta cheese in the pan. Give it a gentle toss.
Taste for seasoning and add in if necessary. Serve.

Nutrition

The post Healthy Skinny Shrimp Scampi with Zucchini Noodles appeared first on Foolproof Living.

Baked Crunchy Breaded Fish Recipe

Aysegul Sanford — Fri, 03 Aug 2018 14:37:01 +0000

I don’t know about you, but I am a big fan of cooking seafood during the week. I love that fish cooks faster than any other meat. Plus, it is healthier. Luckily, we have a great fishmonger in our small town that sells super fresh fish at affordable prices. Sometimes they even offer sales on the fish that is currently in season. Last week, cod was on sale so I picked up a few fillets to make this Breaded Fish Recipe.

I initially published this recipe back in 2016, but after testing it once again I thought it needed a facelift with a few new photos and helpful information. Since this is my go-to breaded baked fish recipe, I thought it would be nice to share some of my tips to help you if you want to give it a try in your own kitchen.

Before I talk about cooking cod in the oven, I want to mention that in the past I have also made this recipe with haddock and pollock and it worked beautifully.

I picked cod here, because (1) it was on sale, (2) I love that it carries the flavoring agents (in our case, homemade fish breading) so well, and (3) it is so soft and flavorful after it is baked.

The important thing to pay attention while purchasing fish is to make sure that all of the fish fillets are in similar thickness so that they will bake evenly and at the same time.

How To Make Breaded Fish?

This baked breaded fish recipe has 3 folds:

Prepare the breading: Prep the breadcrumbs, eggs, and flour
Bread the fish
Bake in the oven

How To Batter Fish For Baking?

Prepare and Bake the Breading

The first step to batter the fish is to make the homemade breadcrumb mix (aka the “crunchy” part of the recipe). To prepare the breadcrumbs for fish fillets:

Pulse some white sandwich bread (whole grain bread would work too), melted butter, minced shallot, garlic, and fresh parsley in your food processor.
Spread the mixture onto a parchment-lined sheet pan and bake it for 10-12 minutes for all the crunchy goodness. Let it cool for a few minutes and transfer onto a shallow dish.

Now, I know that it might look like an extra step to get the food processor out and turn the oven on, but I promise you that it is worth it. I found that this is the best way to infuse the delicious flavors coming from the shallot, garlic and butter into the fish.

Prep Flour, Egg Mixture and Baking Pan

The next step is to prep the fish for breading. As in all breaded fish recipes, it is imperative to make sure that your fish is as dry as possible. I usually pat-dry fish fillets thoroughly using paper towels.

Once your fish is ready, start the breading process. To do so:

Prepare the breading ingredients: Fill a shallow plate (i used a 9-inch pie plate) with flour and another one with eggs mixed with mayonnaise, paprika, and cayenne (optional).
Get your sheet pan set up ready: Before you start breading your fish, I highly recommend getting your sheet pan ready. In order to ensure even baking, I place an oven-safe cooling rack that is lightly sprayed with oil spray. Using a cooling rack lets air circulate all around the fish and ensures even baking.

Though I can’t guarantee that same kind of crunch, you could still make this recipe without it. However, I find that using an oven-safe cooling rack is a great tool when you want to crisp breaded meat and vegetables without drying them in the oven. The one I use is this Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack (affiliate link). If you need more convincing, check out this oven-baked chicken parmesan recipe.

Now that you have your flour, egg mixture, homemade fish breading, and baking sheet ready, we can start breading our cod fillets.

How To Bread Fish?

There are 4 steps to breading the fish:

Dredge it in flour on all sides.
Dip it in the egg mixture.
Coat it well with the fish breading mix that you prepared earlier
Place on the baking sheet inserted with the oven-safe cooling rack

Repeat the same steps for the other fillets before baking.

How Long Do You Bake Breaded Fish?

It takes 20-25 minutes at a 425 F degree oven for breaded fish fillets to cook. The breading turns golden brown as it bakes, which is a good sign of doneness.

However, for foolproof testing, I recommend using a thermometer. Your breaded baked fish is ready when it registers 140 F degrees when inserted in the middle of one of the fillets.

Best Way To Serve This Breaded Fish Recipe

I served my baked cod with wedges of lemon, a big green salad (or any other one of my salad recipes would also work), and a glass of crisp Chardonnay. However, using this recipe you can make breaded fish tacos and serve your fish in corn tortillas (if you need a recipe – here is my Homemade Corn Tortilla recipe) along with guacamole and salsa.

How To Reheat Breaded Fish & How To Store?

Leftovers will still be fresh on the next day as long as they are kept in an airtight container in the fridge.

To reheat breaded fish, pre-heat the oven to 325 F Degrees, cover a sheet pan with parchment paper, place the fish on the pan and lightly spray the top with oil spray. Bake until it is thoroughly warm, usually 7-10 minutes.

I know some of you might think you can’t beat the deliciousness of fried breaded fish. While I, too, am a big fan of fried food, I also argue that the taste of this baked version is just as good.

Plus, in my humble opinion, the convenience and ease when it comes to cleaning are by themselves good reasons to give this healthier version of the breaded fish recipe a try.

Other Seafood Recipes You Might Like:

Breaded Fish Recipe (Baked In The Oven)

My "foolproof" recipe for Baked Crunchy Breaded Fish Recipe with all my tips and tricks. While I used cod as my breaded fish fillet, this exact recipe also works with haddock as well. The "crunchy" part of the dish comes from the homemade fish breading made with breadcrumbs flavored with shallots, garlic, and fresh parsley. It all comes together in less than an hour and is a healthy fried fish recipe that you can serve to everyone in your family.

Course Seafood

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

4 large slices white sandwich bread torn into smaller pieces
2 tablespoons unsalted butter melted
½ teaspoon Kosher Salt
¼ teaspoon black pepper
2 tablespoons Italian Parsley chopped
1 small shallot minced
2 cloves of garlic minced
¼ cup plus 5 tablespoons all purpose flour divided
2 large eggs
3 tablespoons veganaise or mayonnaise
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
1 ¼ pounds 4 pieces skinless cod fillet, or other thick white fish fillet, 1 to 1 1/2 inches thick
Lemon wedges to serve with

Instructions

Pre-heat the oven to 350 degrees.

Prepare the breading set up for fish fillets:

Pulse bread, butter, ¼ teaspoon salt and ¼ teaspoon pepper in a food processor 8-9 times. Transfer it onto a baking sheet and bake until golden brown 12-13 minutes, stirring twice during the baking process. Let it cool on the counter for 10 minutes. Transfer crumbs into a pie plate and stir in the parsley, shallot, and garlic. Set aside. Increase the oven temperature to 425 degrees.
Place ¼ cup flour into a second pie plate and set aside.
Whisk together the eggs, veganaise, paprika, and cayenne pepper in a third pie plate. Stir in the flour into the egg mixture and whisk until thoroughly combined.
Spray a wire rack with non-stick cooking spray and place it inside a baking sheet. Dry fish fillets thoroughly with paper towels.

Bread the fish one by one:

First, dredge a fish fillet in flour; shake off excess. Second, dip it in the egg mixture. Lastly, coat all sides of the fish with the bread-crumb mixture. Gently press to make sure that crumbs adhere to the fish. Place the breaded fish on wire rack.
Repeat the same process for the other 3 fillets.

Bake and serve:

Bake breaded fish fillets for 18- 25 minutes or until it register 140 degrees when inserted with an instant thermometer.
Serve with lemon wedges on the side.

Video

Notes

How to store and reheat leftovers for breaded fish fillets? Leftovers will still be fresh on the next day as long as they are kept in an airtight container in the fridge.
To reheat breaded fish, pre-heat the oven to 325 F Degrees, cover a sheet pan with parchment paper, place the fish on the pan and lightly spray the top with oil spray. Bake until it is thoroughly warm, usually 8-12 minutes.

Nutrition

This recipe is adapted from a recipe in America’s Test Kitchen with minor changes.

The post Baked Crunchy Breaded Fish Recipe appeared first on Foolproof Living.

Curry Tomato Soup With Cumin Roasted Shrimp

Aysegul Sanford — Tue, 28 Nov 2017 17:57:52 +0000

This post is sponsored by Pomi Tomatoes. All thoughts and opinions are my own.

Hey friends! How was your Thanksgiving? Ours was, as usual, lots of food and a lot of rest. I took the whole weekend off from everything blogging, including social media. It was a much-needed break from all things digital.

However now, I am back with a lot of new recipes coming your way. In the next few weeks, as we are preparing for the Christmas holiday, I plan on warming your heart with soups, stews, cookies, and cakes. So let’s get started with this Curry Tomato Soup with Cumin Roasted Shrimp, or as I would like to call it, ‘Curried Tomato Soup on Steroids’.

How To Make It:

The process of making this tomato curry soup is pretty simple. First you prep for the homemade curry. I usually make a curry paste, but for this recipe (to save on time), I opted for putting it all together in the pot. As in most homemade curry recipes, this one has a long list of spices. Though not to worry, because they are all widely available in supermarkets.

In the recipe below, the spices are listed as ground, but if you have a spice grinder, I recommend using whole spices and grinding them all together at the same time. It is imperative to take the time to cook the spice mixture, as they are oil soluble. In other words, in order for them to release all their flavors they need to be cooked in oil.

For optimum flavor, I recommend not to skip the few minutes of cooking the spices, ginger, garlic and Thai Chili sauce in the order listed in the recipe.

If you are a fan of curry flavored vegetable soup recipes, check out this Curried Cauliflower and Broccoli Soup recipe from Salted Plains.

Note text

How to make Creamless Creamy Tomato Soup (No Flour or Butter Needed)

Growing up my mother made tomato soup with butter and heavy cream. As in all recipes made with butter and cream, it was delicious. However, let’s face it, it wasn’t the healthiest.

For this recipe, to make it healthier without compromising the creaminess, I used a technique I learned from America’s Test Kitchen. In their version of tomato soup, instead of adding cream (or milk), they add a few slices of white sandwich bread to the soup. As the tomatoes cook, the bread melts in the soup, and after it is blended it creates “the creamy effect” that we all love.

Since I wanted to make this recipe gluten-free, I used gluten-free sandwich bread. However, if you are not gluten-sensitive, you can use regular sandwich bread as well.

Best Tomatoes for this recipe:

It is no secret that a delicious tomato curry soup starts with delicious tomatoes. For this recipe, I choose the Pomi finely chopped tomatoes. I use them all the time and love the fact that, unlike most tomatoes sold in a can, their ingredient list consists of only one thing and that is tomatoes.

They are 100% natural, with no artificial ingredients, gluten and GMO free. Not to mention, they taste so good. In addition to the finely chopped tomatoes I used here, they offer pizza sauce, marinara sauce and tomato sauce in their product line.

About the Topping – Cumin Shrimp Recipe

Even though, you can serve this curry tomato soup just by itself, I decided to turn into a meal by topping it off with a few roasted shrimp. To continue with the flavors of the soup, I mixed the shrimp with a little bit of olive oil and seasoned it with cumin, salt and pepper.

To roast the shrimp, I use Ina Garten’s method: roast them in a very hot oven (in this case 400 F degrees) for a short amount of time. Here, it is important to keep a close eye on it as shrimp roasts very fast. You do not want to end up rubbery and curled up shrimp.

As you will see in the recipe below, I roasted the shrimp 4-5 minutes making sure to flip them halfway through the roasting process. It is a little shorter than I would normally roast, because (1) I prefer my shrimp a little underdone and (2) it continues to cook when it is plated in a hot soup with the help of the residual heat. Still, if you want yours fully cooked feel free to keep them in the oven for a few minutes longer.

With all that being said, if you are not a seafood fan, feel free to top it off with grilled cheese croutons or simply serve it just by itself. Either way, I am sure that this Curried Shrimp Tomato Soup will be a great addition to your winter soup collection and will not disappoint.

If You Liked This Tomato Curry Soup You Might Also Like

Homemade Tomato Basil Sauce
Heirloom Tomato Ricotta Tart
Roasted Red Bell Pepper and Heirloom Tomato Soup ~ Vanilla And Bean
Crustless Tomato Basil Quiche ~ Kalyns Kitchen
Cucumber Tomato Mozzarella Salad
Thai Squash Curry
Grilled Shrimp Skewers made with my go-to Shrimp Marinade

Need more inspiration? Check out all our easy soup recipes and seafood recipes

Curry Tomato Soup With Cumin Roasted Shrimp {Gluten-Free}

Today I come to you with a homemade and Gluten-Free Curry Tomato Soup Recipe. Though you can serve this all by itself, I turned it into a meal by topping it off with cumin roasted shrimp. The whole thing comes together in less than 40 minutes and it is worth the time. So why not ditch the boxed tomato soup, give this recipe a try, and knock your family's socks off?!

Course Soup

Cuisine Thai Cuisine

Prep Time 15

Cook Time 20

Total Time 35

Servings cups

Calories 323kcal

Author Aysegul Sanford

Ingredients

To make the curry tomato soup:

1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon black pepper
2 tablespoons olive oil divided – plus more for drizzling at the end
1 large onion chopped
2 tablespoons fresh ginger peeled and minced
1 tablespoon Thai Chili Sauce like Sriracha or Sambal Oelek
4 cloves of garlic peeled and minced
2 boxes 26.46 oz of Pomi Finely Chopped Tomatoes
1 teaspoon kosher salt
3 slices of gluten-free sandwich bread crust removed and cut into smaller pieces
1 bay leaf
1 tablespoon coconut sugar or brown sugar
2 cups chicken or vegetable stock preferably homemade
1 tablespoon white wine vinegar
2 tablespoons fresh chive chopped
3-4 tablespoons of heavy cream or half and half optional

To make the cumin roasted shrimp:

2 pounds large shrimp 10-15 per pound, peeled and deveined
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Combine all spices in a bowl and set aside.
Heat 2 tablespoons of oil in medium-heat in a large saucepan. Add in the onion and cook for 3-4 minutes or until translucent. Stir in the spices. Stirring constantly cook for a 1-2 minutes. Add in the minced ginger. Cook for 2-3 minutes while stirring constantly.
Stir in the Thai chili sauce and garlic. Cook until fragrant, 1 minute or so.
Add in the tomatoes, salt, sandwich bread and bay leaf. Let it come to a boil. Turn down the heat to medium-low and let it simmer for 3-4 minutes.
Fish out the bay leaf and discard.
Working in small batches, puree the soup in a blender. Alternatively, you can use a hand /immersion blender to puree the soup in the pot.
Stir in the sugar and chicken stock. Bring it to a boil and then let it simmer for 5 minutes or so. Right before serving, stir in the vinegar. Taste for seasoning and add more if necessary.
While the soup is cooking roast the shrimp. Pre-heat the oven to 400 degrees. Spread the shrimp on a baking sheet. Drizzle it with olive oil and sprinkle it with cumin, salt and pepper.
Roast in the oven for 5-6 minutes making sure to rotate the shrimp halfway through the roasting process.
When ready to serve, ladle soup in a bowl. Place 3 pieces of shrimp in the middle of the bowl. Sprinkle it with fresh chives. Drizzle it with a glug of oil and heavy cream, if using.
Serve immediately with a few slices of crusty bread.

Notes

* If you have a spice grinder, I would recommend using whole spices and grinding them all together.

Nutrition

The post Curry Tomato Soup With Cumin Roasted Shrimp appeared first on Foolproof Living.

Slow-Baked Salmon with Butter Beans

Aysegul Sanford — Wed, 29 Jun 2016 16:51:03 +0000

I am little embarrassed to admit that I hated salmon for a very long time. Or I should say, until 3 years ago when I tasted my first smoked salmon at a holiday party. It was one of those potluck parties that you can find all kinds of food. But it seemed like the most popular dish was a large smoked salmon that was brought by a gentleman who likes to fish. He had caught and smoked the salmon himself a day prior.

This Slow-Baked Salmon with Butter Beans is served with creamy butter beans that are flavored with leeks and dill. With a little bit advance preparation, this recipe could be one that you can make under 45 minutes for a weeknight dinner.

Everyone was raving about how good it tasted. I thought to myself, it was now or never. I put a piece on a cracker and right into my mouth. And just like that, after the first bite my life has changed forever. His smoked salmon was nothing like I thought what salmon would taste like. It was so soft and creamy that if you wanted you could spread it on a piece of toast. To this day, that smoked salmon is probably one of the best things I have ever eaten in my life.

After that day, I decided to give salmon another chance and learn to cook it. It wasn’t long after I remembered why I didn’t like it in the first place. Because the thing is, it is so easy to overcook salmon and if you do you end up with a tasteless and dry piece of fish that no one likes to eat. Now that I look back and think, I must have been served one of those overcooked salmons.

You may ask, so what one needs to do to not overcook it? Well, it seems like there are a couple different approaches to cooking salmon. Some people say they would treat it like a piece of steak and bake it in a high temperature oven for a very short amount of time. Some others prefer searing it in a non-stick skillet with a little olive oil first and then bake it in a low temperature oven for around 10 minutes to cook the inside of the fish. I, on the other hand, found that the best way to cook it is to bake it in a low temperature oven (300 degrees, to be exact) for 18-20 minutes or until the thickest part of the fish registers 125 F degrees when inserted with an instant thermometer. This ensures a medium-rare salmon that is still moist and soft. To me, this is not only foolproof, but also one that requires the least amount of work.

Still, in order for this method to work there are 3 other things you need to pay attention to. First one is pretty obvious, but goes without saying: Get the freshest fish you can get your hands on. Second, it is best if you can get a center-cut fillet and cut it into 4 equal pieces yourself. Because equal pieces in size and thickness will ensure even baking. Last but not least, make sure that each fillet is pat-dried with a sheet of paper towel, lightly brushed with a little bit of olive oil and seasoned well with salt and pepper. I found that 1/2 tablespoon of olive oil, 1 teaspoon of Kosher salt and ½ teaspoon of black pepper are enough for 4 pieces of salmon.

About the Recipe:

For this recipe, I used leeks and butter beans to serve with the salmon. I love leeks because of their milder-than-onion flavor. Also, I think they pair very well with butter beans. If you can’t find butter beans, you can use regular white beans as well. If you have time, I highly recommend cooking your own beans, as this is one of those dishes that beans shine. And as we all know, home cooked beans taste much better than canned beans. You will see in the recipe below that it asks you to add a ¼ cup of water to keep the beans and leeks moist as they cook. However, if you cook your own beans you can swap water with the its cooking liquid.

If you cover the leftovers tightly with stretch film and keep it in the fridge, it will still be pretty tasty and fresh when served the next day. You can lightly warm it up in the microwave (no more than 30 seconds) or eat it cold, like we did.

Finally, I topped each salmon off with a dollop of my green cashew sauce flavored with dill, but you can use crème fraiche as well.

On Styling and Photography for this post:

Props and styling: This was the first time I photographed salmon and I found it to be a little bit more challenging than I thought. Because (1) you have a very short amount of time to get a good shot of the salmon as you do not want raw fish to dry and (2) unless you put some sort of a garnish on top it looks pretty bland after it comes out of the oven. Therefore, I used a dollop of green cashew sauce (for a contrast in color) and a frond of dill on each salmon. As I photographed, I made sure that the butter beans and leeks are visible as they are an important part of the dish.
The large plate is a gift from Crate and Barrel. The cutting board is from Foodiebords. The sheet pan is an old pan that I have been using for years.

Photography: I took all these photos with my Canon EOS 5D Mark III using either my Canon EF 50mm f/1.4 , or Canon EF 100mm f/2.8L IS USM Macro Lens . I didn’t use any filters as I wanted to make sure that I showcase the true colors of the fish as much as possible. In terms of editing, I decreased the highlights, shadows, and blacks and increased the whites, vibrance, and clarity in Lightroom. If you want to see the exposure values for each photo and more photos from this shoot, check out my Flickr account.

Do you want to buy these photos? Thank you! You can purchase these photos and all my other photos in my Picture Pantry Library.

Slow-Baked Salmon with Butter Beans

Course Seafood

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 447kcal

Author Aysegul Sanford

Ingredients

For the Salmon:

4 center-cut and skin on salmon fillets 6-8 ounces each
½ tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 lemon sliced thinly + plus more to serve with the fish

For the Butter Beans:

2 tablespoons of olive oil
3 leeks washed thoroughly and chopped
2 cloves of garlic peeled and minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes optional
¼ cup water
2 cups of cooked butter beans or One 15-ounce of canned butter beans drained and rinsed
1/3 cup fresh dill chopped + more as garnish

To serve:

4 tablespoons of Green cashew sauce or crème fraiche

Instructions

Pre-heat the oven to 300 F degrees. Line a baking sheet with parchment paper and set aside.
Using a sheet of paper towel, pat-dry the salmon fillets. Brush them lightly with olive oil and season with salt and pepper on each side.
Place fillets onto the baking sheet skin side down. Arrange two slices of lemon underneath each salmon fillet (as shown in the photos.)
Bake for 18-20 minutes in the oven or until it registers 125 degrees when the thickest part of the fish is inserted with an instant thermometer.
Meanwhile, heat olive oil in a cast iron skillet (or any other large bottom skillet) over medium heat. Add in the chopped leaks and cook, stirring regularly, for 7-8 minutes until they are soft but still green. Stir in the garlic and cook for 30 seconds. Season it with salt and pepper. Stir in the red pepper flakes, if using.
Add in the water (or cooking liquid from beans) and butter beans to the skillet and cook for 5 minutes.
Right before you are ready to serve, stir in the dill. Give it a taste and add more seasoning if necessary.

To serve:

Plate the beans and place a piece of the slow-baked salmon on top. Spoon a dollop of green cashew sauce or crème fraiche on top of the salmon. Garnish with some dill. Serve.

Nutrition

This recipe is adapted (with changes) from Tara O’Brady’s cookbook Seven Spoons: My Favorite Recipes for Any and Every Day.

The post Slow-Baked Salmon with Butter Beans appeared first on Foolproof Living.

Crab Cakes with Rémoulade Sauce

Aysegul Sanford — Thu, 26 Sep 2013 21:38:32 +0000

For some reason, I used to think that crab cakes are hard to make. The first time I ate a crab cake was in my first visit to The Palm Restaurant in Atlanta years ago.

I loved it.

Since that day every time I see crab cakes on a restaurant’s menu that is what I order. There were times that I was very disappointed and times that I felt like it is the best thing I have ever ate.

A year ago the Cook’s Illustrated magazine published their own version of the best crab cake recipe. That is when I decided to give it a shot and make it in my own kitchen. The result was delicious and as good-looking as they serve in restaurants.

Since then it has been one of my favorite dishes to cook and serve when we have guests.

Here is what I like about it:

Mayo, eggs or dry breadcrumbs do not mute the rich flavor of the crabmeat. Instead, this recipe uses shrimp with a celery and onion mousse to bind the crabmeat, which enhances the taste immensely without overpowering the taste of it.
Each cake is coated with toasted panko. I love panko because since it is much coarser than regular breadcrumbs, it gives it a little bit of a crunchy texture.
You do not have to have fresh crabmeat. It is fine if you can find it but canned crabmeat that you can find in your supermarket’s seafood counter works just as well for this recipe.
You can make it one day ahead. If I am serving it for a dinner party, I usually make it one day before the party. All I have to do is coat them with panko crumbs and cook right before serving, which takes less than 15 minutes.
Most everyone loves crab cakes and is impressed when they see that crab cakes are on the menu. Such a “wow” factor…
I personally like to serve it with Rémoulade sauce but sometimes, to change it up a little, I serve it with mango salsa or pico de gallo. Also, you can serve it on your favorite green salad or as a sandwich in between two slices of your favorite bread with tomatoes and lettuce. Sky is the limit…
Making crab cakes at home is much cheaper than eating at a restaurant. The best part of it is that you can eat as much as you want.
One crab cake, usually, is not enough for me.

A recipe “foolproof”, simple and tasty…

Worth your time and money. Guaranteed.

Crab Cakes with Rémoulade Sauce

Learn how to make crab cakes with remoulade sauce. This restaurant favorite crab cake recipe is just so easy to make. Made with fresh lump crab meat and homemade remoulade sauce, it is cooked on the stove top for a delicious seafood dinner that your family will love.

Course Main, Seafood

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings Crab cakes

Calories 314kcal

Author Aysegul Sanford

Ingredients

Crab cakes:

1 pound canned pasteurized crabmeat
1 cup milk
1 1/2 cups panko bread crumbs
1 teaspoon table salt * divided
1/2 teaspoon black pepper freshly grounded *divided
2 celery ribs chopped
1/2 onion chopped into cubes
2 garlic cloves peeled and minced
1 tablespoon unsalted butter
4 oz. shrimp peeled, deveined and tails removed
1/4 cup heavy cream
1 teaspoon lemon juice
1/2 teaspoon hot pepper sauce
2 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
4 tablespoons vegetable or olive oil

Rémoulade Sauce

1/2 cup mayonnaise or vegenaise
1 1/2 teaspoon pickle relish
1 teaspoon hot pepper sauce
1 teaspoon Italian Parsley minced
1/2 teaspoon capers rinsed
1/2 teaspoon Dijon Mustard
1 garlic clove peeled and minced
1/4 teaspoon table salt
Black pepper to taste

Instructions

To make the crab cakes

Place milk and crabmeat in a glass bowl and cover it stretch film. Refrigerate it for 20 minutes.
Place panko bread crumbs in a 12-inch non-stick skillet and cook for 6-8 minutes, stirring constantly, until they are golden brown. Place it in a shallow plate; season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside to cool.
Wipe out the skillet with paper towel. No need to wash.
Pulse celery ribs, onion, garlic in a food processor until they are finely chopped, 8-10 pulses.
Rinse the processor bowl and blade. Set aside.
Place the butter in the skillet. Add the vegetables and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook it until all the moisture is evaporated for 6 – 7 minutes. Put them in a large bowl (this is the bowl you will get everything mixed at the end) and set aside to cool.
Wipe out the skillet with paper towel, one more time.
Strain the crabmeat through a strainer, pressing firmly to remove the milk using the back of a spatula. Be gentle not to break the lumps of the crabmeat.
Place the shrimp in food processer and pulse until finely ground, 10-12 pulses. Add heavy cream and pulse to mix, 3-4 times.
Transfer the shrimp mixture to the cooled vegetable puree. Add mustard, hot pepper sauce, lemon juice and Old Bay seasoning and mix until combined.
Add the crabmeat in and fold in gently, being careful not to break the lumps.
Divide it into 8 equal balls and firmly press them into small patties in the palm of your hands. Place each cake on a baking sheet lined with parchment paper. Cover tightly with stretch film and refrigerate for at least 30 minutes up to 24 hours.
Coat each cake with panko breadcrumbs, firmly pressing to stick the crumbs into the exterior of the cake.
Heat 1 tablespoon of oil in now-empty non-stick skillet, in medium heat, until it is shimmering. Place 4 cakes and cook without moving until they are golden brown, 3-4 minutes. Using two spatulas flip them. Add one tablespoon of oil and cook the other side for 2-3 minutes. Place them on a platter.
Wipe out the skillet with paper towel and repeat the same process for the rest of the crab cakes.

To make the Rémaulade Sauce:

Place all ingredients in food processor and pulse until they are truly combined.Place it in a small ramekin and or bowl. It can be refrigerated up to 3 days.

To Serve:

Top off with the remaulade sauce and serve immediately

Nutrition

Recipe adapted from Cook’s Illustrated Magazine’s Best Crab Cakes recipe.

The post Crab Cakes with Rémoulade Sauce appeared first on Foolproof Living.

Asian Tuna Salad

Aysegul Sanford — Tue, 06 Aug 2013 16:02:14 +0000

UPDATE on May 2016:

This recipe has been updated. Please check this

Sesame Crusted Seared Tuna Salad recipe to see the updated version.

Do you find yourself asking “what am I going to cook today?” ?
Like everyday of the week…

I do.

Especially when you have very little time to make something that will make every member of the family happy.

Well, you are in the right place.

This post is about how to make the most delicious, easy to make Asian Tuna Salad in 6 easy steps and in less than half an hour.

Toast sesame seeds and set aside to cool.
Wash your salad greens and dry them in a salad spinner.
Season, sear and slice the tuna.
Make the Asian dressing and toss a large-diced ripe avocado (in cubes) in it. Mix.
Spread greens on individual plates; arrange the thick bites of seared tuna and red onions on each plate.
Drizzle it with the dressing (with chunks of avocado) and sprinkle it with scallions and toasted sesame seeds
Bonus Step: Watch each ingredient shine with this simple Asian dressing and accept compliments.

On a quick note, for this recipe, I recommend that you buy the freshest tuna you can find. Get it from a fishmonger that you trust.

After all, you are going to eat it (almost) raw.

Asian Tuna Salad

Course Main, Seafood Salad

Cuisine Asian

Prep Time 20

Cook Time 6

Total Time 26

Servings servings

Calories 1021kcal

Author Aysegul Sanford

Ingredients

1 1/2 lb. fresh tuna steak preferably 2 pieces
2 tablespoons for steaks +1/4 cup for the dressing olive oil
Salt and Pepper
3 cups Mixed Salad Greens washed and spin-dried
Zest of 2 limes
5 tablespoons lime juice approx. 3 limes, freshly squeezed
1 teaspoon wasabi powder
2 teaspoons soy sauce
1 1/2 teaspoons Tabasco sauce
2 avocados firm and ripe
1/2 red onion thinly sliced
11/2 teaspoons salt
1/2 teaspoon ground black pepper
2 scallions white and green parts minced
2 tablespoons toasted sesame seeds

Instructions

To make the tuna steaks:

Place sesame seeds in a sauté pan and toast over low heat, tossing often. Do not leave side of it, as they will become golden brown very quickly, less than 5 minutes.
Using paper towels pat dry the tuna steaks. Brush both sides with olive oil and sprinkle it with salt and pepper.
Add 1-tablespoon olive oil (1 tablespoon per steak) to a sauté pan and preheat it in medium high heat. Once the oil sizzles, place the tuna steak and sear each side it for 2 minutes. Repeat the same process for the second steak, if needed. The tuna should be seared on the outside and raw inside.
Set aside and let it cool. Slice each steak into large bite-size cubes.

Make the dressing:

Whisk olive oil, lime juice, lime zest, wasabi powder, soy sauce, Tabasco, salt and pepper in a small glass bowl. Toss the avocados in the dressing and mix to coat.
Spread greens on individual plates; arrange the thick bites of seared tuna and red onions on each plate.
Drizzle it with the dressing and sprinkle it with scallions and toasted sesame seeds.

Nutrition

Adapted from Ina Garten’s, Grilled Tuna Salad recipe.

If you liked this recipe, you might also like…

The post Asian Tuna Salad appeared first on Foolproof Living.

Spinach Shrimp Salad Recipe

Aysegul Sanford — Thu, 11 Jul 2013 18:07:01 +0000

There is a reason why I have so many simple salad recipes on this blog. I love them. Plain and simple. They are healthy, easy to put together and with the right ingredients and technique, filling as well.

For me, a good salad has to have 3 things:

Dressing: It should be dressed in right amount of salad dressing that is freshly made at home. The salad dressing should not overpower the taste of greens. Personally, I am not a big fan of salads that are drenched in store bought salad dressings. Making salad dressing at home is very easy and much healthier than processed, supermarket salad dressings. Not to mention, much cheaper…
The right amount of greens: It should have the right amount of greens and right amount of meat. With all the vitamins, minerals and fiber in salad greens (and other vegetables), I want to be able to taste the refreshing aromas of vegetables in the salad. If I am using animal protein in a salad, I like to use it as a condiment.
It has to look mouthwatering: It has to look good. After all, who wants to eat a salad that does not look appealing? I like salads that have all colors of the rainbow.

This salad does all that and more. It is a salad that offers great taste with all the health benefits. Above it all, it is super easy to put together.
A perfect alternative when you do not know what to cook or do not have a lot of ingredients at home.

Ingredients for Spinach Shrimp Salad

I do know you but I find shrimp to be the easiest meat to cook. I usually buy 2 pound 21-25 count frozen shrimp and keep it in the freezer. One hour prior to cooking I defrost it under cold running water and once it is defrosted, I marinate it for half an hour in a simple olive oil, salt and garlic marinate.

I strongly recommend buying the freshest baby spinach you can find, as it really is the star of this recipe. It really goes very well with green peas.

My husband, Dwight, loves it for lunch, especially when he is crunched on time.
So it is busy-husband proved!

Spinach Shrimp Salad with Peas and Feta

An easy and quick to make Spinach Shrimp Salad flavored with peas and feta cheese. Ready in just about 20 minutes, this seafood salad is a healthy and meal worthy salad you can make on a Tuesday night.

Course Salad

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

For The Peas:

1 cup frozen green peas
1/2 cup water

For The Shrimp:

1 tablespoon extra-virgin olive oil
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 21-25 count shrimp, defrosted, peeled and deveined

For The Vinaigrette:

1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 small garlic clove minced

For The Salad:

1/2 bag 3-ounce fresh baby spinach, washed, rinsed and dried
1/4 cup red onion thinly sliced
3 tablespoons fresh mint finely chopped
1/4 cup feta cheese crumbled

Instructions

To cook the peas: Place 1/2 cup water in a small pan and place frozen green peas in it. Let it come to boil and cook it until crisp and tender, about 5 minutes. Drain, rinse, and set aside.
To prepare the shrimp: Combine 1 teaspoon lemon zest, 1 tablespoon olive oil, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp and toss to coat. Let them sit at room temperature and marinate for 10-15 minutes.
To cook the shrimp: Heat a 10-inch skillet in medium heat. Cook shrimp until it is firm and in pink color. 1 to 1 1/2 minute on each side.
To make the vinaigrette: Whisk olive oil, red wine vinegar, lemon juice, lemon zest, garlic in a bowl.
To assemble the salad: Combine baby spinach, onion, mint, and peas in a large salad bowl. Add the vinaigrette and gently mix it with salad thongs.
To serve: Equally divide the salad between plates. Place 5 pieces of shrimp on top and sprinkle it with crumbled feta cheese.

Nutrition

Slightly adapted from this recipe.

The post Spinach Shrimp Salad Recipe appeared first on Foolproof Living.

Tuna Chickpea Sandwich

Aysegul Sanford — Wed, 15 May 2013 21:53:47 +0000

Chickpeas and I go way back.

It is pretty much guaranteed that I will like a dish if it has chickpeas in it. If I am trying to find recipes online I first (almost always) type “chickpeas” in Google.

Who does that? I do.

That is exactly why when I saw this recipe in Gywenth’s new book, “It is All Good” I decided to make it right away. Dwight was about to come home for lunch and I had no food prepared.

I go through this episode every day. He comes home around noon and he has 20 minutes. By 10 am I am stressed about what to make lunch. I have this motherly instinct to feed him with something healthy when all he wants is barbecue sauce chicken with potatoes.

Luckily with the help of “Runner’s World” magazine that he reads religiously, he now eats the healthy food that I try to make every day.

This Tuna Chickpea Sandwich recipe literally came to my rescue today. The original recipe is a Tuna Chickpea salad. I made it into a sandwich using wheat pita bread and served it with a glass of homemade ice-mango tea to my hubby. He loved it.
I ate it in its salad self.

Not only super quick but super healthy as well.

Other Sandwich Recipes You Might Like:

Tuna Melt Sandwich Recipe
Chicken Caprese Sandwich
Want more? Check out all my other sandwich recipes & salad recipes

Tuna and Chickpea Salad Sandwich

An easy to make tuna and chickpea salad sandwich that is perfect for an easy week day lunch on the go.

Course Sandwich

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 325kcal

Author Aysegul Sanford

Ingredients

For the Tuna and Chickpea Salad:

2 (5 oz) cans of tuna in water, drained
1 (15 oz) can of chickpeas, rinsed
4 scallions chopped
1/4 cup red onion chopped
1/4 cup chopped Italian or curly parsley
handful of salad greens
4 whole wheat pita bread cut in half

For the dressing:

3 tablespoons of olive oil
1 tablespoon red wine vinegar
Juice of a lemon
Zest of a lemon
Salt and pepper

Instructions

To make the tuna and chickpea salad: Place tuna, chickpeas, scallions, red onion, and parsley in a bowl. Give it a toss and set aside.
To make the dressing: Make the dressing by whisking together olive oil, vinegar, lemon juice and lemon zest in a bowl. Add in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Drizzle the tuna and chickpea mixture with the dressing. Add in a handful of salad greens and give it a gentle toss. Taste for seasoning and add in if necessary.
To assemble: Open the pocket of each pita bread and place 2-3 tablespoons of the salad. Repeat with remaining pita halves. Serve immediately.

Nutrition

The post Tuna Chickpea Sandwich appeared first on Foolproof Living.