Shrimp Pasta

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1024631-shrimp-pasta

Yield: 4 to 6 servings 

Ingredients

Kosher salt (such as Diamond Crystal)
1 pound long pasta, such as linguine, fettuccine or spaghetti
1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
¼ cup thinly sliced garlic (about 7 cloves)
2 pints cherry or grape tomatoes
¼ teaspoon crushed red pepper, plus more to taste
½ cup dry white wine, such as Pinot Grigio
⅓ cup chopped fresh parsley, plus more for serving
Lemon zest, for serving

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.

Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.

Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.

Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.

Coconut-Lime Shrimp

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1020525-coconut-lime-shrimp

Yield: 3 to 4 servings

Ingredients

2 tablespoons toasted sesame oil

2 shallots, diced (or 3-4 tbsp diced onions)
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1¼ teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1(14-ounce) can unsweetened coconut milk
½ cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon light brown sugar
1 teaspoon soy sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Directions

Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.

Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.

Stir in shrimp, lime zest, lime juice, sugar and soy sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.

Serve over rice, with remaining cilantro and lime wedges on the side.

Coconut-Miso Salmon Curry

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry)

Ingredients

2 tablespoons canola oil

1 medium red onion, halved and sliced ½-inch thick (about 2 cups), or equivalent amount of green onions

1(1-inch) piece fresh ginger, minced (or 2 tablespoons squeeze ginger)

3 garlic cloves, thinly sliced (or use garlic-infused oil)

Kosher salt and black pepper

¼ cup white miso

½ cup unsweetened, full-fat canned coconut milk

1 (1½-pound) salmon fillet, cut into 2-inch pieces

5 ounces baby spinach (about 5 packed cups)

1 tablespoon lime juice, plus lime wedges for serving

Pre-cooked steamed rice, ideally jasmine, for serving

¼ cup chopped fresh basil and ¼ cup chopped fresh cilantro (optional)

Directions

Step 1

In a large pot, heat 2 tablespoons oil over medium. Add red onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until red onion is softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes. (Note: if using green onions, cook miso first, then add green onions; they take less time to cook)

Step 2

Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Step 3

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Cumin-Roasted Salmon With Cilantro Sauce*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1018901-cumin-roasted-salmon-with-cilantro-sauce)

Indian Spiced Salmon

Ingredients

• 6-8 6-oz salmon fillets (with skin)
• 1 teaspoon cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1 tablespoon ginger paste
• 1 tablespoon garlic-infused vegetable oil
• 1 teaspoon salt

Directions

Preheat oven to 425 F.
Combine all the spices.
Place salmon on a baking sheet skin-side down (on aluminum foil, parchment paper, or a silicone sheet), rub spices on the salmon.
Bake 12-24 minutes (depending on thickness of fillets).

Serve alone or with cucumber raita or other cucumber sauce (https://cardamomandcoconut.com/indian-spiced-salmon/)

Moroccan Salmon

Adapted from Cooking Light

Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.

Yield: 4 servings

Ingredients
Marinade:
1/2 cup chopped fresh parsley (I used Italian parsley)
2 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground red pepper
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
~~~
4 (6-ounce) salmon or steelhead trout fillets with skin
Cooking spray
~~~
Topping (to mix with marinade, after marinating the salmon)
1 lemon
3 cups thinly sliced, bite-size mixed bell pepper (some combo of red, yellow, orange, and green, for flavor and color)
2 Tbsps water
1 large plum tomato, cut crosswise into 1/4-inch-thick slices

Preparation
1. Preheat oven to 400°.
2. Combine first 10 ingredients ("marinade") in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.
3. Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use. Add the lemon slices, red and green bell pepper slices, 2 Tbsps water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover dish with foil. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 Tbsps pan juices.

Nutritional Information

Calories: 319
Fat: 15.6g
Protein: 37.5g
Carbohydrate: 6.7g
Fiber: 2.3g
Cholesterol: 87mg
Iron: 1.5mg
Sodium: 383mg
Calcium: 50mg

Tuna Noodle Casserole

From the Web

Ingredients:
3 cups noodles, cooked and drained
1 can condensed cream of mushroom soup
¾ c milk
¼ c chopped celery
1 can (~6 oz) tuna, drained
¾ c shredded cheddar cheese

Directions:
Preheat oven to 375
Mix all ingredients and place in casserole dish
Bake for 30-35 minutes

Makes 4 servings.

Nutrition info: If made with non-fat milk and cheese, low-fat soup, and fiber-rich (e.g., Smart Taste) noodles, about 225 calories (5 WW points)

Chili Salmon with Salsa Cruda

From eDiets (note: this recipe = 1 serving)

Ingredients:
2 1/2 oz. salmon filet
1/4 tsp. cumin
1/2 tsp. chili powder
1 Italian plum tomato
1/4 cup chopped or sliced cucumber
1/4 small red onion
2 tbsp. fresh cilantro
1/4 bell pepper
2/3 tbsp. fresh lemon juice

Directions:
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Rinse and pat dry the salmon. In a small bowl whisk together half of the lemon juice with the cumin and chili powder until well blended. Coat both sides of the salmon with the lemon juice mixture. Place salmon on baking sheet and bake for about 10-12 minutes until cooked through and it is opaque. Rinse and chop the tomato, cucumber, red onion, pepper and cilantro. Combine all vegetables in a bowl with the remaining lemon juice. Cover and let stand 5-10 minutes for flavors to blend. Serve salmon topped with salsa, alongside Confetti Rice

Citrus Broiled Salmon

From eDiets (note: this recipe = 1 serving)

Ingredients:
4 ounces of salmon
1 Tbsp. of unsweetened orange juice
1 tsp. of fresh lime juice
1 clove of garlic
1/4 tsp. of cumin
1/4 tsp. ground ginger

Directions:
Preheat broiler. Rinse and pat dry the salmon. Mince the garlic. In a small bowl whisk together the orange and lime juices with the minced garlic, cumin and ginger until well blended. Pour the citrus juices over the salmon and marinade in the refrigerator for about 15-20 minutes. Coat the broiler pan with cooking spray and cook the salmon for about 4-5 minutes on each side until cooked and no longer opaque. Serve hot w/2 oz rice

Pineapple Salsa Fish (aka Fantasy Fish)

From eDiets (note: this recipe = 1 serving)

Ingredients:
2 1/2 ounces of fish, fillet
1 tsp. of olive oil
1/4 tsp. of chili powder
1/4 tsp. of cumin
1/4 tsp. of paprika
1/4 tsp. of black pepper
2 Tbsp. of low sodium salsa
1/4 cup of pineapple chunks
1/2 Tbsp. of fresh cilantro
1/4 tsp. of oregano

Directions:
Rinse and pat dry fish. In a small bowl, combine spices: (you can use less spice if you like): rub over both sides of fish. In a nonstick skillet, heat oil over medium heat and sauté fish about 3-5 minutes on each side or until done. Remove from pan and keep warm. In same skillet, add pineapple with juice and salsa. Raise heat to medium-high and bring to a boil. Cook 1-2 minutes, add cilantro and oregano, and continue to cook for 1-2 more minutes, or until sauce is thickened. Serve fish over 2 oz rice and top with sauce.

(Fantasy Fish was the original name given to this recipe, but it made Adam and me laugh too hard, so we renamed it.)

Caribbean Fish in a Packet

Adapted from Moosewood Cooks at Home

Ingredients:
2 5- or 6-oz firm fish fillets or steaks; tilapia works well
1 small tomato and/or bell pepper, thinly sliced
1 T olive oil
3 scallions, chopped
2 T chopped fresh cilantro
lime juice to taste
1/2 fresh chili, minced, or a few dashes of Tabasco/hot sauce
salt and ground black pepper to taste

Directions:
1. Preheat oven to 450OF.
2. Tear off two sheets of aluminum foil, 12" x 24"; fold each in half to make a square of double thickness. Brush a little oil in the center of each.
3. Rinse the fish and prepare all the ingredients.
4. Place half the fish on each square. Top with the tomato/bell pepper, remainder of oil, scallions, cilantro, lime juice, chilis or hot sauce, salt, and pepper. Fold the foil into airtight packets and bake for 20 minutes.
5. Carefully avoiding the steam that will be released, open a packet to check that the fish is cooked (works well if you use a kitchen scissors to cut end of aluminum foil).
6. Transfer fish, vegetables, and juices onto serving plates. Works well when served with rice or baked sweet potato.

Note: This is a good recipe to make after serving Chili Salmon with Salsa Cruda. If you have leftover "salsa," use it in place of or in addition to the ingredients listed above; they're quite similar.