Lobster Rolls!

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Every New Year’s Eve, I end up cooking a couple lobster tails for dinner. It’s the only time of the year where I like to splurge a little bit. The grocery stores usually have every kind of seafood you can imagine on sale, and lobster is one of them. The tails were 18.99 a pound so I got about a pound and a 1/2 of lobster for around 25.00. Any type of lobster dish you find at the restaurants is well over $50.00. That was a pretty good deal. These were huge tails too. To cook lobster tails, I usually just boil the tails in water until the tails turn red and the lobster meat is cooked through. It will be white. They come frozen in our grocery stores (I live in North Dakota) and it sure beats seeing a lobster get killed in boiling water.

This year I made lobster rolls. I forget what I made last year, I think I just boiled the tails and dipped them in butter. These were probably just as good as the lobster rolls served at the Smack Shack in Minneapolis. Those were so good. They used Texas toast instead of hot dog buns. If only I could eat lobster once a month. It is really my favorite food to eat. Any kind of seafood is my favorite! You MUST brown the buns too, makes a HUGE difference.

lobsterrolls

Pan Seared Honey Glazed Salmon

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I don’t know why I have never tried making a brown butter sauce before? If you’ve never had that before, it’s just cooked butter in a pan that has turned a slightly golden color after awhile. This particular brown butter sauce was fantastic on this salmon and now I want to try making different flavored butter sauces with herbs.

I am always looking for salmon recipes and this one was a winner. I like salmon because 1. It is quick to make and 2. Salmon doesn’t take long to defrost at all. I’ll make homemade marinades or buy the store bought ones. I would like to find a good orzo recipe that goes with salmon. We just had this with some broccoli on the side.

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Recipe from Cooking Classy

Yield: 4 servings

Ingredients

4 (6 oz) salmon fillets, rested at room temperature 20 minutes
8 tsp flour, divided
2 Tbsp honey, divided
zest of 1 – 2 limes (I like it with a generous amount so in my opinion 2)
2 Tbsp extra virgin olive oil
1 recipe Browned Butter Lime Sauce, recipe follows
Browned Butter Lime Sauce
6 Tbsp salted butter, diced
3 Tbsp fresh lime juice
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper

Directions

Working in batches of two salmon fillets at a time (or using two skillets, because you don’t want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 – 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I’d recommend just scraping it up with a spatula and adding it to the salmon once it’s in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I’d just say don’t waste any of that delicious coating.

Browned Butter Lime Sauce
Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

Blackened Tilapia Baja Tacos

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I’ve been on a taco kick lately trying different kinds mostly shrimp and fish. I made a shrimp taco recipe the other night ago this week and I really wanted to like it. The picture of them was fantastic but the taste was not so great. I learned to never marinade shrimp in Tequila again. There was more than just tequila in the marinade like lime, cumin, and oil. Sounds good right? Not really….

This fish taco recipe was wayyyyyyyyyyy better. I followed the spice mixture exactly but added my own ingredients like shredded cabbage and made a tomatillo gaucamole. They were good, tacos are always better when you heat up the tortilla shell someway. The grill is good for that but we just didn’t feel like turning that on tonight so I used my little griddler instead and that worked well. Make these fish tacos, you’ll like them!

Do you know how hard it is to get a taco like this to stand up so that it looks nice in a picture? I was about ready to give up but then thought about putting some kind of dish near it to make the tacos look like they’re standing up nicer. Flat tacos just don’t look appealing to me. Glad I figured that one out. :)

Ingredients from Cooking Light

1/4 cup reduced-fat sour cream $
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice $
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt $
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets $
1 tablespoon canola oil
8 (6-inch) corn tortillas $
1/2 ripe peeled avocado, thinly sliced
4 lime wedges

Preparation

1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Salmon with Pineapple and Salsa

Sometimes, I wish I could just post a recipe and not have to say anything about it. Sometimes, I wonder if people even read whatever it is I’m writing about and just look at the picture and recipe and that’s it? I know I’m guilty of that with other blogs. I’ll just look at all the yummy pictures and pin it to read it later.

I was trying to think of something to say about this salmon recipe. It felt like I was back on a tropical island again with the pineapple salsa. I served mine with some left over cilantro lime orzo from the weekend. Very tasty.

Calories 240, Fat 12g, Protein 22g, Carbohydrates 11g, Fiber 1g

Points Plus: 6

Servings: 8

Recipe from Lawry’s.com

Salmon with Pineapple Salsa

Ingredients

  • 2 pounds salmon fillets
  • 3/4 cups p Lawry's® Hawaiian Lawry's Marinade With Tropical Fruit Juices
  • 1 cup chopped fresh pineapple or canned
  • 1/4 cup red bell pepper
  • 2 tablespoons fresh cilantro
  • 2 tablespoons red onion
  • 1 tablespoon chopped jalapeno pepper

Directions

Step 1
Place salmon in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
Step 2
Meanwhile, mix 2 tablespoons of the remaining marinade, pineapple, bell pepper, cilantro, onion and jalapeno pepper in small bowl until well blended. Set aside. Remove salmon from marinade. Discard any remaining marinade.
Step 3
Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, brushing with remaining 2 tablespoons marinade halfway through cooking. Serve salmon with pineapple salsa.