Quick Seafood Recipes

Baked Salmon Salad

Yield: Serves 2

Salmon:

1, 2-pound salmon fillet
2 tablespoons olive oil or sesame oil
2 teaspoons salt
1 teaspoon pepper
Juice of one lemon, about 3 tablespoons

Lemon-Dill Sauce:

1 cup sour cream
1/2 cup mayonnaise
Juice of one lemon, about 3 tablespoons
1/2 bunch fresh dill, minced, about 1/2 cup
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste

Directions:

  1. Preheat oven to 450º. Line a baking sheet with foil and spray the foil with non-stick coating. Slice the salmon fillet into 2-inch pieces and place in a single layer on prepared baking sheet. Brush the top of each with olive oil, sprinkle with salt and pepper, and drizzle with lemon juice.
  2. Bake 10 minutes or until the middle of the thickest piece is flaky and done.
  3. Meanwhile, whisk together sour cream, mayonnaise, lemon juice, dill, salt and pepper.
  4. Serve the salmon on top of a green salad with the sauce on the side.
Grilled salmon on a colorful vegetable salad.
Shrimp and broccoli on rice dish.

Sesame Orange Shrimp

Yield: 4 servings

This shrimp is great, served over broccoli and rice.

1 tablespoon each, olive oil and sesame oil
1 pound jumbo shrimp, defrosted if needed and deveined
2 tablespoons honey or pure maple syrup
1 teaspoon cornstarch
1/2 teaspoon salt
2 tablespoons soy sauce or coconut aminos

  1. In a large skillet, heat both oils until they shimmer. Add shrimp; cook and stir for about 30 seconds.
  2. Meanwhile, use a whisk to mix together honey, cornstarch, salt and soy sauce. Pour over the shrimp and continue cooking until shrimp turn pink and curl up.
  3. Remove from heat and allow to thicken 2 - 4 minutes.

Priscilla’s Salmon

Yield: 2 servings

zest and juice of one lemon, divided use

1 tablespoon soy sauce or coconut aminos
1 tablespoon Dijon mustard
2, 6-ounce salmon filets
1 tablespoon olive oil
salt and pepper to taste
4 ounces plain yogurt
2 tablespoons fresh dill, minced
2 tablespoons capers, drained

  1. Marinate salmon in lemon juice, soy sauce, and mustard for up to two hours.
  2. Drizzle salmon with olive oil, sprinkle with salt and pepper and broil on high for five to seven minutes, until cooked to desired temperature.
  3. Mix yogurt, lemon zest, dill, capers and salt and pepper to taste. Serve this sauce on the side.
Salmon with vegetables and olives on foil.
Baked fish with vegetables in foil.

Pesto Salmon and Veggies in Foil Packets

Yield: 6 servings

Cooking fish in foil is fun! And the sealed packets keep all the flavors and juiciness in the fish.

6 pieces foil – 12” x 12” is a good size
6, 4-oz. salmon fillets
6 tablespoons prepared pesto
6 tablespoons shredded carrots
6 tablespoons sliced green onions
6 tablespoons sliced black olives
1 1/2 tablespoons dried thyme

  1. Place a sheet of foil, shiny side down on work surface (These can be done 2 at a time to speed up preparation). Spray foil with non-stick cooking spray. Place salmon fillet skin side down in the center of the foil.
  2. Spoon even layers of the following on top of each piece of salmon:
    1. 1 tablespoon pesto
    2. 1 tablespoon shredded carrots
    3. 1 tablespoon green onion
    4. 1 tablespoon sliced black olives
    5. 1/4 teaspoon dried thyme
  3. Bring top and bottom edges of foil together and roll the foil down to the top of the veggie topping. Tightly roll the edges of the foil up to the center fold, to seal the packet. Place packets seal sides up onto rimmed baking sheets. At this point, packets can be refrigerated up to 2 days or frozen up to 1 month.
  4. To cook, preheat oven to 350º. Place defrosted packets on baking sheet in oven and bake 20 – 25 minutes. Remove baked packets from oven and carefully open each packet. Using a spatula, transfer fish onto serving plate. You can also serve in the foil packets. (Skin may stick to foil – this is okay.)
  5. Optional: You can eliminate the foil and place salmon directly on baking sheet that is sprayed with non-stick coating. Add toppings and bake as directed.