Barbecue Rubbed Salmon

When we recently moved, I was going through my spice drawer and found this really good rub I had made months ago. I figured it would be the perfect little helper for some fish when we moved in when I need something fast but didn't want to make anything elaborate. I was right! It's sweet and smoky and has just the right spice blend. This barbecue rub is really an awesome thing to have on hand and would make for a good gift come holiday time!

I used these salts in my barbecue rub and if you're around a Trader Joe's...try them...they are so good! I'm addicted! (please excuse the horrible cropping)

You can make the barbecue rub ahead of time and just use a little bit on chicken or fish right before baking or grilling. It simplifies dinner considerably! Add more cayenne pepper for a kick, if you prefer. So, key words? EASY. FAST. And really, even healthy!

This isn't really a recipe more than a guideline....I roasted my fish, but you can easily grill it skin side down.

We served the salmon with steamed broccoli, fresh yellow tomatoes and a side salad of corn, beans, and green onions.

BARBECUE RUBBED SALMON

Servings vary based on how many fillets you use.

• Salmon fillets (wild-caught if you can get them)
• Olive oil spray
• Basic barbecue rub (my recipe follows)--about 1/2 Tbsp. for each fillet can be used
• Lemon or lime wedges for serving, optional

Preheat oven to 400 degrees.

Spray a shallow cooking sheet pan with some cooking or olive oil spray. Place salmon skin side down on sheet. (I like to line my pans with aluminum foil--sprayed with cooking spray--to make for an easier clean-up.) Spray salmon fillets with olive oil until they are evenly covered--generally, it ends up being about 1/2 a tablespoon of rub per fillet. Gently sprinkle and pat some barbecue rub until the fillets are lightly covered.

Bake for about 15-20 minutes. Every oven seems a little different, so check for 'doneness'--that fish flakes easily around 15 minutes.

Serve with lemon or lime wedges.

BASIC BARBECUE RUB

• 1/4 cup firmly packed brown sugar
• 1/4 cup smoked paprika
• 3 Tbsp. black pepper
• 3 Tbsp. smoked salt (or regular coarse salt)
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. celery salt
• ½ tsp. cayenne pepper (or more if you wish)
• ½ tsp. chili powder
• ½ tsp. cumin

Mix all ingredients in a small bowl—a small whisk helps break up any lumps in the brown sugar. Store in an airtight container, away from heat and light. 

Rub will keep for months!!

Use on chicken or fish. (I'm sure it would do fine on red meat, but I haven't tried it.)

Makes about 1 cup.
**If you use 1/2 a Tablespoon of rub on a piece of meat, that will give you ROUGHLY about 32 servings, as 1 cup has 16 Tablespoons (thank you Google!).

Spicy, Cheesy, Roasted or Grilled Mahi-Mahi (ADAPTABLE)

We really like the texture of mahi-mahi fish and being that fish is healthy (in moderation), I'm always looking for a new way to prepare it. Today ended up being rainy, so though the original intention of this recipe is for it to be grilled, I roasted the mahi mahi in the oven. The result was impressive. The recipe makes a delicious sauce that is best mopped up with crusty bread, but would do equally well on a bed of rice.

I don't know about you guys, but I like to use recipes that fit with how we live--sometimes this means adapting to the weather and sometimes this means working with changes based on what is in the fridge or pantry. This is an easy recipe, and one that is also very adaptable--meaning the following changes would make for just as delicious of a dish. I wasn't thrilled with elements of the original one (here it is), so I changed it up a bit. Seemed very forgiving--so feel free to experiment!

• if you don't have wine, use chicken broth
• if you don't want to make it spicy, use a mild version of tomatoes and chilies and/or substitute another cheese for the pepper jack (like regular Monterey Jack)
• if you don't have fish, try it with chicken--that will be my next attempt
• if you'd rather use olive oil over the butter, it would work just as well
• add more or less garlic, depending on how much you like
• if you want it spicier, add another can of spicy tomatoes and chilies and skip the wine/chicken broth
• double or quadruple the recipe to your liking
• if you like less sauce, add less wine and use half the can of tomatoes and chilies or drain the can
• original recipe calls for bottled garlic so if you don't have fresh, that should work
• if you want an Italian flavor, skip the tomatoes with chilies and just use a 14 oz. can of Italian style chopped tomatoes (with basil) and use Mozzarella instead of the Pepper Jack cheese

SPICY, CHEESY, ROASTED or GRILLED MAHI MAHI
Adapted (and changed) from www.allrecipes.com

Serves 4

• 2 Tbsp. butter (or light butter or a butter spread like Smart Balance)
• 4 boneless filets of mahi mahi
• 4 cloves garlic, minced
• 1 onion, sliced thinly
• 1.5-2 (10 oz) cans diced tomatoes and chile peppers--undrained (like Rotel brand)
• 1 lemon, juiced
• 1/4 cup white wine
• Salt & pepper, to taste
• 4 ounces shredded Pepper Jack cheese 

If GRILLING:
Preheat grill for high heat.          

Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat.

Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.               

Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

If ROASTING:

Preheat oven to 450 degrees.

Place mahi mahi in a baking pan or dutch oven, and toss with the garlic to coat.

Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil or use a lid (I left mine completely open--without lid--to allow for greater roasting texture and to let more of the liquid evaporate because I felt it was too much liquid--but you can always DRAIN the tomatoes and chilies or skip the wine).               

Bake fish for about 20-25 minutes, or until easily flaked with a fork--if you leave uncovered, check to make sure fish isn't burning! Sprinkle the fish with cheese before serving.

Serve with rice or crusty bread and a salad or vegetable.

This should go in your 'What's for dinner?' file for a quick and delicious family meal.

Bourbon-Glazed Salmon

My favorite thing to order at The Fresh Market deli is their bourbon marinated salmon. I cannot locate the recipe anywhere. But in my search, I came across this recipe that had 97 reviews and averaged averaged 5/5 stars. So, why not give it a shot? It was FANTASTIC! What impressed me the most is how fast this meal cooks! Once the fish is marinated, you could DEFINITELY get your salmon & sides out within 30 minutes. If you make couscous as a side, your meal will be ready in 20 minutes. And if you use one of these Uncle Ben's ready rice bags that take 2 minutes or under in the microwave, you could serve dinner within 15 minutes.

We served it with multigrain pilaf (2 minutes to cook-Trader Joe's brand), green beans, and chili-roasted cauliflower (but you could do jasmine or brown rice, and I think edamame would be wonderful alonside the fish). I think you will really love this. My husband said this fish goes in the all-time favorite fish recipes of all time file. Enjoy!

BOURBON-GLAZED SALMON
Adapted from Southern Living

Serves 4

1/2 cup packed brown sugar (I think I might try a little less sugar next time)
3-4 Tbsp. bourbon
1/8 cup low-sodium soy sauce
1 Tbsp. fresh lime juice
1 tsp. grated peeled fresh ginger
1/4 tsp. salt
1/8 tsp.  freshly ground black pepper
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
2 tsp. sesame seeds
1/4 cup thinly sliced green onions

Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.

Preheat broiler.

Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork.

Sprinkle each fillet with 1/4 teaspoon sesame seeds and 1/2 tablespoon green onions.

Redneck Gourmet--Baked (Barbeque) Potato Chip Crusted Fish

I came up with this 'lighter' version of potato chip crusted fish one night when going through my pantry and freezer. The best kind of potato chip encrusted fish uses 'kettle chips'--but kettle chips are quite rich from excess frying. I think you still get a crispy coating from baked potato chips--and WAY less calories, fat, and guilt.

Frozen fillets work great in this recipe too--it may just take another 5-10 minutes to cook. I used cilantro and parsley as part of the marinade, but you can use thyme, rosemary, or dill instead. Any potato chip flavor will do, but I particularly like the cilantro/barbeque combination. I hope your family enjoys it--the recipe doubles easy to serve 4.

This fish makes a particularly delicious meal when served with a tex-mex salad (lettuce, corn, tomato, black beans, avocado, cheddar cheese, fresh cilantro, etc.--a good dressing would be to mix some light ranch dressing with barbeque sauce).

BAKED POTATO CHIP CRUSTED FISH

Serves 2

~2 Tbsp. light mayo or light sour cream or light butter

1 tsp. Dijon mustard

Juice of one lemon OR lime (zest can be added for punch of flavor--but this is optional)

A dash of garlic powder

Handful of freshly chopped cilantro and/or parsley (or 1/4 tsp each dried--or you can use dill or thyme)

salt and pepper, to taste

1 (approximately 1 1/8 oz size) bag baked barbeque potato chips (crushed in bag--I used 'Lay's' brand)

2 fillets of white flaky fish (we used orange roughy, but tilapia, flounder, or halibut would work just as well)

Whisk/mix all ingredients up to the fish together. Or, process all ingredients in a mini-food processor (my favorite method).

Line a baking dish of your choosing with aluminum foil. Spray the aluminum foil with Pam (cooking spray) and add the fish fillets on the foil. Drizzle the above-made marinade on top of the fish fillets. Then, evenly divide the crushed potato chips on top of the fish. (Or alternatively, you can dip fish in the above made dressing and then coat (using your hands) in the crushed potato chips.)

Bake for about 20-25 minutes at about 425--or until fish is flaky when pierced with fork.

Garnish with lemon or lime wedges.

Good & Easy Dinner: Crispy Mahi Mahi with Onions & Baked Tomato Rice (with Cheese)

This is a relatively fast, uncomplicated, and really delicious dinner. Including the cooking time, I would guess this meal took an hour before it was on the table. We served the baked rice and mahi mahi with steamed broccoli.

I'm not a huge fan of rice dishes, but this may be my absolute favorite rice dish. It uses risotto rice (Arborio), but you don't have to sit in front of a stove, stirring for 30+ minutes. I had a little trouble finding Arborio rice, but a big grocery store should have it. It may just cost a little more than the regular rice. The grains look almost pearl-like and it cooks up creamy.

The rice calls for 1 cup Pecorino Romano. 1) I think that may be too much cheese, so I halved it. 2) I don't have Pecorino Romano on hand. So, Parmesan, Asiago, Grana Padano or any Pecorino cheese will substitute just fine. I used some Grana Padano brought over to the states from our dear friends in Italy.

What dish to use? I used a small dutch oven-9 inches by 9 inches by 3 inches. The recipe writer had used an oval dish roughly 12 inches by 6 inches. Just about any oven-safe pot will do.

BAKED RICE WITH TOMATO AND PECORINO ROMANO

Inspired by Patricia Wells' Trattoria.

2 Tbsp. extra virgin olive oil

1 cup Arborio rice

2 cups chicken stock (you can use water if you don't have stock, but be sure to season the rice well before putting it in the oven)

1 cup cooked tomato sauce (I used the leftover tomatoes from this recipe from previous post & added a little extra water)

1//2 cup freshly grated Pecorino Romano (or any substitute mentioned above)

Salt & pepper, to taste

For Topping:

2-3 Tbsp. Parmigiano Reggiano

2 to 3 Tbsp. parsley, finely chopped

Preheat the oven to 400 degrees F.

In a large pan, heat the olive oil and then add the rice. Stir the rice for about a minute, until it is coated in oil.

Add the chicken stock and tomato sauce and cook over medium high heat until the mixture comes to a simmer. (If you've used water, you may want to add a bit of salt or pepper.)

Let simmer for 2 to 3 minutes. Add half the Pecorino Romano (1/4 cup) and stir.

Pour the rice mixture into a large baking dish. Sprinkle with the remaining Pecorino Romano (1/4 cup). If your dish has a lid, cover it or cover the dish with aluminum foil.

Bake in the centre of the oven for 35 to 40 minutes. After about 30 minutes, check on your rice just to be sure that it hasn't dried out. When the rice is done, it will be creamy, but not soup or too dry.

When the rice is done, take it out of the oven and let it cool for a minute or two. Sprinkle with the Parmigiano Reggiano and the parsley and then serve.
Note: This dish will serve 3 to 4 people.



CRISPY ROASTED MAHI MAHI WITH ONIONS

This fish was so easy, fast, and delicious. My mom used to make fish like this, but would use a whole fish, take out the middle, and fill it with onions and mayo. I loved the flavor but it was way too rich.. I think the recipe called for 1 cup mayo!!! I think the flavor/creaminess is wonderful, but 2 Tbsp. was absolutely plenty and if you use grapeseed Vegenaise, you can at least know it's heart-healthy & egg-free.

Panko breadcrumbs are Japanese, and in my opinion, retain crunch much more so than regular breadcrumbs. You don't have to go to an Asian market to find them these days...you should be able to find them in your grocery store. I know Whole Foods & Fresh Market carries these breadcrumbs. Some people make them at home, I don't have the interest/time (yet-ha!).

This may be my favorite way to eat Mahi Mahi from now on--love it! Tart, crispy, salty....perfect.

ROASTED MAHI MAHI WITH ONIONS

4 small-medium sized fillets, roughly 2 lbs. (I used frozen with great success)

juice of one lemon

1/4 tsp. garlic salt (approx.)

Pepper, to taste (approx 1/4 tsp. as well)

2 Tbsp. good mayonnaise or sour cream (I used Vegenaise & it was so amazing)

1/4-1/3 cup chopped onion

1/2 cup Panko bread crumbs (approx.)

1/4 cup, or less, fried onions if you have them (optional, but incredibly worth it)

Preheat oven to 425 degrees F.

Line a baking pan or baking dish with aluminum foil (makes clean up a breeze).

Rinse fish (if fresh) and put in a baking dish. Or just lay the frozen fillets down on the dish/sheet.

Mix lemon juice, mayonnaise, salt & pepper, and chopped onions (including the fried onions, if you are using them). Spread this mixture on the fish fillets.

Sprinkle with breadcrumbs and bake at 425 for 25 minutes, or until center of fish is opaque.

Serves 4.

Hope you guys enjoy this!

Cami's Roasted Salmon with Peppers

My aunt is a really good cook. I mean, really good cook. She taught me to make salmon this way and it has become my favorite way to prepare salmon--especially since you can use the wild-caught, individually frozen, portions from Costco. It's so easy this way!

And remember that bit about salmon being one of the world's healthiest foods? Well, it is! The American Heart Association recommends eating 2 servings of heart-healthy fish a week. There are cardiovascular benefits associated with the Omega-3s that can be found in fish oil. I have read that apparently, fresh, wild-caught salmon has been known to have greater amounts of protein. Wild-caught salmon (like sockeye or chinook) have less calories and fat--but the farm-raised salmon has a milder flavor. This is a great article from WebMd on 'good' fats.

The lemon, garlic, wine, bay leaves, and olive oil combine to a delicious and flavorful sauce to complement the baked fish.

CAMI’S ROASTED CITRUS SALMON WITH PEPPERS

6 pieces of wild-caught salmon (I prefer smaller pieces if possible)
1 small lemon, sliced in thin wedges
2 medium red bell peppers, cut up in chunks
1 large onion, cut up in chunks
2-4 garlic cloves, finely minced (crushed would be best)
4-5 pieces of bay leaves
½ cup white wine (approximately)
¼ cup olive oil (approximately)
salt & pepper

Preheat oven to about 425 degrees.

Arrange cut up peppers, onions, and bay leaves on a large baking sheet. Put salmon on top of all these. If your garlic is very finely minced, mix it in with your wine. If not, sprinkle the garlic on top of the fish. Pour the wine on top of all the ingredients and then drizzle all the fish, onions, peppers, etc. with olive oil. Lastly, sprinkle liberally with salt and pepper.

Bake for about 15 minutes—or until your fish is baked through and opaque. (Test with fork and make sure fish “flakes”.)

REMOVE the lemon before serving. The lemon is added to give flavor to the fish but is not meant to be eaten.


**It’s easier to bake it if you are serving 6 people. But, if you scale back the recipe for just 2-4 people, all ingredients can be placed in a very large skillet on the stovetop. Cook over medium heat. Don’t flip the fish over for a few minutes until the side on the heat sears evenly. Then flip and let the other side sear as well. This method seems to produce a crispier texture than baking.

Serves 6 people--and if your fish pieces are bigger, 8 people.

This entree is delicious with green beans and couscous or baked potatoes.

Grilled Margarita Orange Roughy Tacos with Fresh Salsa

I have another (sweeter) fish taco recipe that I will post sometime, but in the meantime, these were SO GOOD! I used a smoky, agave tequila (yes, with worm still in the bottle) that I got it in Mexico for exactly this reason: for cooking.... the smokiness of the tequila with the bit of char from the grill made for an excellent pairing with the tangy, creamy goodness of the salsa. Also, I used a "natural" triple sec...one made from real orange peels, not artificial flavorings. If you are interested, check out the Stirrings line.

You don't even need sour cream if you let the salsa sit for a while--all the tomato juices blend with the ripe avocados and fresh-squeezed lime juice. We make a little extra salsa because we love to scoop it up with tortilla chips.


The perfect summer food....takes me back to the Baja Peninsula...

GRILLED MARGARITA ORANGE ROUGHY TACOS WITH FRESH SALSA

Fish:
2 Orange Roughy Fillets
1/4 cup tequila
1/4 cup triple Sec (or orange juice)
Juice of one lime
Salt, taste
Black pepper, to taste
1-2 cloves garlic, finely minced
1 tablespoon olive oil

Salsa:
2 medium tomatoes, peeled, cored, and chopped
1 ripe avocado, chopped
1 small clove garlic, minced
1/2 a small purple onion, diced
1 small jalapeno pepper, seeded and finely chopped (optional)
1 green onion, diced (optional)
3 tablespoons minced fresh cilantro
Salt, to taste
Juice of 1/2 a lime

To serve:
2-4 Tortillas (depending on how big you make yours)
Lettuce, chopped
Shredded Mexican cheese blend

Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and oil; pour over fish, rubbing all over. Cover and marinate the fish for 1 hour at room temperature or for 2-3 hours in the refrigerator, turning occasionally--either way you decide to let it marinate.

Before serving time, combine salsa ingredients in a serving dish. Let sit for 10-15 minutes to let the flavors mix into each other.

Heat grill to the highest setting. Remove fish from the marinade (you can either discard the marinade, or you can boil it for about 2 minutes and spoon over the cooked fish fillets at the end). Cook the fish on the grill--about 4 minutes per side or until fish is opaque.

Heat tortillas (some people put them on the grill very shortly--but I've never tried it). Add fish, cheese, salsa, and lettuce into your tortilla and roll up. Great to serve with Mexican rice on the side.

Serves 2-3 (good sized portions depending on how big your fish fillets are).

Grilled Sea Bass and Fingerling Potatoes with Asian Slaw and Caper Citrus Sauce

This awesome meal is adapted from Sunset magazine.

I love meals that incorporate cabbage. This is only a quasi-Asian meal. Traditional cole slaw is not something we like (due to mayo & sugar), so I came up with our own version of "slaw". It's crisp, fresh-tasting, and tart. You can add mayo if you must.

Sea Bass can be VERY expensive, but I happened to come across some at Costco for a good deal. The fingerling potatoes are a fun side dish when you consider they include purple potatoes, and the caper-citrus sauce really brings the meal together while still keeping it light. Just try not to burn the potatoes like I did.

GRILLED SEA BASS, FINGERLING POTATOES WITH ASIAN SLAW AND CAPER CITRUS SAUCE

Prepare a grill for medium heat (350° to 450°).

Coat 1½ lbs. fingerling potatoes, sliced lengthwise, with olive oil. Lay a cooling rack on half of cooking grate and spread potatoes out evenly. Grill until brown, turning, then transfer to a platter and sprinkle with ½ tsp. kosher salt and some chopped flat-leaf parsley.

Rub 4 striped bass fillets (recipe says "with skin on", but I had skinless fillets- about 2 lbs.), halved, with 1 tbsp. olive oil and sprinkle with 1/2 tsp. kosher salt. Grill on oiled grate, turning once, until grill marks appear, about 5 minutes.


Meanwhile, in a bowl, combine:

2 tbsp. chopped capers
1 tsp. each fresh lemon juice and zest (I used lime juice & zest)
1/3 cup mayonnaise (I used 1 Tbsp. only)

Serve the fish with lemon/lime wedges, potatoes, caper mayonnaise and cabbage slaw (recipe below).

CABBAGE SLAW

1/3 head green cabbage, roughly chopped (avoid the hard core)

1- 1 1/2 carrots, grated

2 celery sticks, sliced in half moons

1/2 cup cooked edamame beans (optional-our child ate the ones I planned to use)

1/4 cup chopped cilantro (or roughly 1 big handful)
1/2 tsp. grated ginger (VERY optional-but good for rounding out the Asian taste)

Dressing:
1 lemon or lime, juiced
Olive oil (roughly 1-2 Tbsp.---but if you want to go traditional Asian, try peanut or sesame oil)
Salt & pepper, to taste

Gently toss all ingredients together & serve. Makes approximately 3-4 servings.