Easy Glazed Teriyake Salmon

I recently made salmon that was so delicious and so easy to make. From beginning to end, this dish will take you less than 1/2 hour to make.  Remember to look for wild salmon as it is much healthier than farmed, as has less mercury in it.

For two people:

  • 2 5-6 oz. portions of salmon or one 10-12 oz. piece of salmon (wild is healthier than farmed)
  • honey- about 1 tablespoon
  • about 1/2-3/4 cup Trader Joe’s Island Soyaki teriyake sauce (has incredible stuff in it like pineapple juice, sesame seeds, ginger, garlic, etc.)

Preheat oven to broiler setting-low.  Then, cover a baking sheet with foil.  Place salmon on sheet (if skin is still on, make sure you put the salmon on the sheet skin side down.)  In a small bowl, put about 6 oz of the teriyaki sauce and about 1 tablespoon of honey, mix till blended.  Spoon some sauce on both sides of salmon, but spoon some extra on the top.  Glaze is thin, so try to make sure some of it pools on top of the salmon.  Place under broiler.  You want the glaze to start bubbling and browning, because that’s what will make it tasty.  If it is getting too brown or burning, change oven setting to bake at 350 degrees.  But you can cook it the entire time on broil if it isn’t burning.  It will take about 10 or so minutes.  But check it after 10 minutes by cutting into a piece.  I don’t like my salmon rare, I like it cooked through, so depending on how you like your salmon cooked, it will either be done or need a few more minutes.  And that’s it.  Oh, I did get my salmon at BJ’s in a bag- it was frozen, individually vacuum sealed packets.  You can defrost them in a bowl of cold water or in the refrigerator.

Note:  You may want to baste the salmon halfway through cooking it, but if you don’t make sure to drizzle the glaze that’s on the foil evenly over each piece of fish.  The glaze is soooo good.

Healthy And Delicious Roasted Haddock, Flounder, Halibut, Or Scrod

I made a simple fish dish for my son Danny and me this week.  I am experimenting with fish, and I am determined to cook fish at least 3 times a week to improve our diet.  I bought haddock fillets, which were unbelievably fresh, at my supermarket for only $5.99/lb.  I try to buy whatever is freshest and cheapest, normally.  Why not?  What is so great is that I can get this gourmet meal on the table in no time at all with such simple preparation.  I served the fish with fresh corn on the cob and a simple salad using prewashed fresh spinach and baby romaine, sliced strawberries, walnuts, and my own lemon vinaigrette. (You can find my recipe for this vinaigrette right on this web site.)  What an amazing light, healthy, and flavorful dinner!

for two people:

1 pound fish fillets (I buy whatever is on sale and absolutely fresh!)

grated zest of 1 lemon

1 teaspoon fresh thyme leaves

1 tablespoon extra virgin olive oil, butter, or margarine

2 tablespoons slivered raw almonds

kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees.  Cover a half sheet pan with aluminum foil.  Lightly grease foil with oil. Place fish on foil.  Sprinkle  with salt and pepper, then liberally with lemon zest, then with thyme leaves, then with almonds, then dot with butter or margarine or drizzle with olive oil.  Roast for 7-12 minutes, depending on the thickness of the fish.  If you like, you can then place fish under the broiler for a minute or two at this point to just brown the almonds.  Be careful, if you do this, not to burn the fish or the nuts.  Serve with lemon wedges.

Easiest Fried Flounder with Homemade Tartar Sauce

I have made this many times, and all my children love it, even though they don’t particularly like fish.  It is so easy to make, and relatively healthy.  The key is buying the freshest fish possible. 

  • 1 pound flounder fillet
  • plain bread crumbs
  • Kosher salt and freshly cracked black pepper
  • 1 egg mixed with a teaspoon of water
  • oil for frying (I usually use light olive oil)
  • lemon slices for serving
  • tartar sauce (see recipe below)

Place some breadcrumbs on a dinner plate, and sprinkle some salt and pepper in and mix.  Dip fillets in egg and water mixture on both sides, then dredge in breadcrumbs on both sides.  Pat breadcrumbs on so they stick to the fish.  Place breaded fillets on a sheet of aluminum foil to set or refrigerate until you are ready to fry. 

Heat large saute pan under a medium high heat.  Then pour a few tablespoons of oil into pan:  the oil should be about 1/8 inch high.  Oil will heat up quickly, then add fillets.  When they are browned on the bottom, flip and brown on the other side.  Cooking time will vary depending on thickness of fish. 

Serve immediately with tartar sauce, coctail sauce, and lemon wedges.

homemade tartar sauce (you may increase quantities of ingredients if you need more):

  • 1  cup of good quality mayonnaise
  • 1 tablespoon of fresh lemon juice (I use either fresh lemon juice or Minute Maid frozen lemon juice from concentrate- which you keep in the refrigerator).
  • 1 tablespoon of freshly grated onion
  • a few tablespoons of chopped finely Kosher dill pickles

Mix all ingredients and keep refrigerated till used.

Roasted Halibut Or Haddock With Roasted Tomatoes And Shallots

I made this dish for my daughter Randi and her husband Dan. They loved it. You can turn this into a no-salt recipe by eliminating the salt.

for the fish:

  • 1 to 1 1/2 pounds of halibut or haddock fillet
  • kosher salt and freshly cracked black pepper
  • 3 garlic cloves, minced
  • about 1 tablespoon of fresh thyme leaves (if you have both fresh thyme and fresh oregano, use a combination of the two)
  • olive oil (I use light)

for the tomatoes and shallots:

  • 6-10 plum tomatoes, cut into chunks (each chunk should be about 1/2 the size of a cherry tomato)
  • 4-6 shallots, small dice
  • 3 – 5 garlic cloves, minced
  • kosher salt and freshly ground black pepper
  • about 1 tablespoon fresh thyme leaves (May substitute about 1/4 teaspoon dry)
  • olive oil (extra virgin or light)

Preheat oven to 400 degrees. On half sheet pan, drizzle about 2 tablespoons of olive oil. Then place tomato chunks on pan along with chopped shallots. Sprinkle with minced garlic, thyme leaves or dried thyme, kosher salt, and some cracked black pepper. Toss to coat with the olive oil. Cook for about 45 min. to 1 hour or until tomatoes start to shrink and shallots are beginning to caramelize.

When your tomatoes are about 25 minutes into cooking, prepare your fish. Place the fillets on a sheet pan which you have covered with foil and drizzled with olive oil. Season the fillets with salt and pepper. Sprinkle the cutlets with the minced garlic and the thyme (or the thyme and oregano). Put in the oven and bake for about 10-15 minutes, depending on the thickness of the fish, until cooked through. Place fish on serving platter, and spoon roasted tomatoes on top. Serve.

Note: If you buy fresh oregano or fresh thyme, you can store it in a ziploc bag covered with a damp paper towel, and it will keep for a few weeks.

Note: It is important to use a fish that is thick enough to withstand the roasting. If you use a thinner fish, such as flounder, then be careful to roast it for only 5-7 minutes.

Greek-Style Shrimp Scampi

This Dish Is A Treat For Your Tastebuds!

This is a wonderful dish that I concocted and cooked for my daughter Randi and her husband Dan last summer.  They are both huge aficionados of Greek food and they were getting ready to go on a trip to Greece.  They wanted to get into the spirit of things, so I cooked them a shrimp dish with a distinctive Greek flavor.  They both went crazy for this dish!  

  • 3 tablespoons olive oil
  • 5-6 garlic cloves minced
  • 1/2 teaspoon red pepper flakes
  • 1 pint of grape or cherry tomatoes, halved if you are using larger cherry tomatoes
  • 1 teaspoon kosher salt
  • 1 pound of raw extra large shrimp, peeled and deveined
  • 1/2 cup of fresh Italian parsley, chopped and divided 1/4 cup and 1/4 cup
  • 4 oz. feta cheese, crumbled
  • 1/2 pound of spaghetti
  • 2 tablespoons fresh lemon juice (use a little of the grated rind if you like a more intense lemony flavor) 
  • a few grinds of freshly cracked pepper

Preheat oven to 400 degrees.  Heat the olive oil in a large skillet.  Add the red pepper flakes and the minced garlic.  Saute 1 minute over low flame.  Add the tomatoes.  Sprinkle the tomatoes with the salt and 1/4 cup of the parsley.  Saute over medium flame until the tomatoes start to look soft or cracked- about 3-4 minutes.  Add the shrimp, and cook for about 3-4 minutes just until the shrimp are starting to not look raw.  Take off stove.  Put into casserole dish.  Sprinkle crumbled feta on top and bake in a preheated 400 degree oven for about 10 minutes. Take out of oven and sprinkle shrimp with reserved 1/4 cup chopped parsley and 2 tablespoons fresh lemon juice and a little freshly cracked black pepper.   

Cook spaghetti while shrimp is in the oven.   When you are ready to serve, put a portion of spaghetti on each dinner plate, and then a portion of the shrimp on top of the spaghetti.

Notes: 

1.  You can serve over rice instead of over spaghetti.

2.  You can prepare the dish ahead up until the point where you put the shrimp in the casserole dish, cover it and then refrigerate it.  About a half hour before you put it in the 400 degree oven, take it out of the fridge and let it come up to room temperature.  Then bake in the 400 degree oven for 10 minutes.

Aunt Francine’s Amazing But Easy To Make Maryland Crab Cakes

If You Want A Recipe For Easy To Make, Authentic Maryland Style Crab Cakes, This Recipe Is A Winner!

When I got married, I loved going with my husband, Joe to visit his Aunt Francine and Uncle Richard Shure and their two children, Andi and Kenny in their home in the suburbs of Baltimore, Maryland.  Aunt Frannie and Uncle Richard were the warmest, most loving, and most fun people to be with.  But on top of that, Francine was an incredible cook, so of course I loved being invited over to their house, because I knew there would be some sort of delicious food there to eat!  Everybody in that family loved crabs and they especially loved Aunt Frannie’s  crab cakes.  Her recipe for crab cakes is so easy to make and so delicious, even a beginner cook can make them!  

  • 1 pound of lump crabmeat (picked over to remove any bits of shell)
  • 1/4 cup mayonnaise
  • 1 extra large or jumbo egg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon  dry mustard or 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1 teaspoon worcestershire sauce
  • 1/2 cup seasoned or plain bread crumbs

Preheat oven to broil.  Cover a half sheet pan with heavy duty aluminum foil, and spray it with Pam or grease it with butter, margarine, or oil.

In large mixing bowl, mix bread crumbs, egg, mayonnaise, worcestershire sauce, salt, pepper, mustard, and Old Bay.  Add the crabmeat.  Gently fold the crabmeat in with a rubber spatula to avoid breaking the nice, big pieces of lump crabmeat. If the mixture seems too dry, add another tablespoon of mayonnaise.  Shape the mixture into 6 cakes, the way you would would make hamburger patties.  You want the crabcakes to be about 1 inch thick and about 3 inches in diameter. 

Place the crabcakes on the prepared pan.  Broil about 5 minutes on each side. 

Note:  Francine’s original recipe calls for using Italian seasoned bread crumbs, but if you want to cut down on salt, I suggest using plain bread crumbs because there are plenty of tasty spices already going on in this recipe. 

Amazing Citrus Shrimp Scampi With Cilantro

The Orange Juice And The Cilantro In This Shrimp Scampi Recipe Make It Unique!

I developed this recipe because I wanted to make an easy but delicious shrimp dish for Thanksgiving a few years ago.  Basically I wanted to spice up my regular shrimp scampi recipe. Since my daughter and her husband are vegetarians, I always like to prepare something really special for them for a holiday meal.  They really loved this shrimp, and so did everyone else at the table.  I have made this recipe a few times since, and I am never disappointed.  You will be very happy when you see your guests’ reactions to this gorgeous and delicious shrimp dish!  

  • 2 pounds of extra large frozen or fresh unpeeled uncooked shrimp, peeled and deveined -in the 20 to 30 shrimp per pound range
  • 6 large or 8 medium cloves fresh garlic, 4 minced and 2 crushed, or 5 minced and 3 crushed)
  • 1/2 cup olive oil (I use a mixture of extra virgin and light)
  • 3 naval oranges,  (zest and juice)
  • juice of one lemon
  • 1/2 – 3/4 teaspoon red pepper flakes 
  • kosher salt
  • freshly cracked pepper
  • about 1/8 cup chopped fresh cilantro (1 to 2 tablespoons of chopped fresh cilantro or flat leaf parsley)

Use a microplane to zest the oranges.  You want to zest only the orange part, not the white part.  Set aside the zest, and then juice the oranges and set aside.  Juice the one lemon and set aside (get rid of the seeds).  Mince 4 garlic cloves into fine slivers and crush the remaining 2 garlic cloves; set aside.

I recommend that you do your peeling and deveining of your shrimp a little earlier.  The peeled and deveined shrimp can sit in the fridge covered for a few hours.

Take the ready to cook shrimp out of the refrigerator.  Sprinkle it with kosher salt and freshly cracked black pepper.

Pour the oil into a large skillet or frying pan.  Sprinkle the crushed red pepper flakes in the oil.  Put the flame on medium, and stir the flakes in the oil for a minute or two after the oil heats up.  Then dump all the garlic in and cook over low-medium flame for about 30 seconds.  Add the grated orange zest and cook for 1 minute more.  Do not let the garlic burn!  Your garlic will be cooking longer after you add the rest of the ingredients so you don’t want to cook it too long at this point.  Add the shrimp.  You can raise the temperature a little.  Let the shrimp sit for about 30 seconds, and then start to turn the shrimp.  After about 2 minutes add the orange juice and the lemon juice.  Toss until the shrimp have turned pink; they are done.  Taste one shrimp.  You want it to be firm, but not raw.  When the shrimp are done, take them out with a slotted spoon and place them on your serving platter, leaving the juice or sauce in the pan.  Then put the flame on medium and let the sauce reduce just a minute or two to concentrate the flavors. If you simmer the sauce too long, it will reduce down to nothing.  So don’t cook it too long.  You want to make sure you have enough sauce to nicely coat the shrimp.  Throw the chopped cilantro or parsley in when the sauce is reduced and stir for less than a minute. Pour sauce over the shrimp on the serving platter.     

Note:  Even though I’m not crazy about cilantro,  I think it really does add something to this dish.  But if you really don’t like cilantro, use parsley instead. 

Grandma Bernice’s Famous Passover or Anytime Oven-Fried Fish

Try This Delicious Recipe For Oven-Fried Fish! 

This recipe was my mother in law, Bernice Kahn’s original recipe.  Bernice was an excellent cook, and this recipe for her oven fried fish was one of her specialties and a huge family favorite.  When I came into the family and everyone found out how much I liked to cook and eat really good food, they told me about Bernice’s wonderful oven fried fish.  After I got married, I started to make it and it was as delicious as everyone claimed!  My mother, father, and ex-husband Joe really loved it when I made this dish.  This fish is so easy to make, and it is delicious!

  • 1 1/2 pounds thicker mild fish fillets such as scrod or halibut
  • 1 to 1 1/2  sticks of melted margarine or butter (I use Fleischmann’s margarine)
  • 1 jumbo or 2 small eggs mixed with 1 teaspoon of water and a little kosher salt and freshly ground black pepper
  • matzoh meal (which you pour onto a plate and then mix with some kosher salt and pepper)
  • fresh lemon slices, tartar sauce, and coctail sauce for serving

Preheat oven to 350 degrees.  Cover a half sheet pan with heavy duty aluminum foil.  Melt 1 1/2 sticks of margarine right in the oven on the sheet pan for 5 minutes or so.  Pour the melted margarine into a shallow bowl.   Dip the fish fillets first in seasoned egg mixture on both sides.  Then place on plate with matzoh meal which you have already seasoned with kosher salt and freshly ground pepper.  Turn the fish fillets to make sure they are coated with the matzoh meal on both sides.  Then take the coated fish fillets and dip them on both sides into the  melted margarine, making sure that all surface areas of the fish are coated.  Then place on prepared baking pan.  Cook for 20 minutes at 350 degrees.  Then change the setting on the oven to broil.  Broil fish (not too close to the flame) for another 10 minutes.  Serve with fresh lemon wedges, tartar sauce, or coctail sauce.

Note:  Thinner fish fillets such as flounder or sole do not work out well for this dish because of the longer cooking time involved.

Shrimp with Feta Cheese and Pan-Roasted Cherry Tomatoes

Learn To Make This Amazing Shrimp With Feta Cheese And Pan-Roasted Tomatoes Tastes Wonderful And Looks As Pretty As A Picture!

My daughter Randi and her husband Dan are healthy eaters. They use as many organic products as possible in their cooking and they are vegetarians. They do eat seafood and fish, though. One day last summer, Randi asked me to come over and cook with her. She wanted to prepare something new and special for her husband Dan. She also wanted to make something with a Greek flavor to it, since she and Dan were gearing up for a trip to Greece. Randi and I came up with our own amazing recipe using shrimp, tomatoes, and feta cheese. It turned out fabulous, and Dan loved it. He said it was the best shrimp dish he had eaten. It is fresh tasting, and very satisfying.

  • 1 pound extra large fresh or frozen raw shrimp
  • 1 pint whole grape tomatoes or cherry tomatoes
  • 2-4 ounces of good feta cheese, which you break into small pieces
  • 5-6 garlic cloves, minced (sliced very thinly)
  • 1 fresh lemon
  • 1/2 teaspoon red pepper flakes
  • fresh parsley (chop 1/2 cup – 1/4 cup + 1/4 cup and set aside)
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • light or extra virgin olive oil, depending upon your preference
  • 1/2 pound spaghetti or penne for serving (rice can be substitued)

Preheat oven to 400 degrees.

Heat 3 tablespoons of olive oil in a large skillet. Add minced garlic cloves

and 1/2 teaspoon red pepper flakes, and saute over a medium flame

just for 1 minute. Add tomatoes. Sprinkle with 1 teaspoon kosher salt

and a few grinds of black pepper. Sprinkle with 1/4 cup chopped fresh

parsley. Saute until tomatoes just start to look soft and are beginning to

crack- about 3-4 minutes. Then, add shrimp and cook over a medium to

high heat for 5 minutes just until shrimp are starting to NOT look raw.

Take off stove. Pour everything in pan into an oven proof casserole dish.

Then sprinkle the 2-4 ounces of feta cheese, depending upon how much

cheese you want in the dish, on top. Bake for 10 minutes. Take out of oven

and sprinkle with another 1/4 cup of fresh chopped parsley, 2 tablespoons

of fresh lemon juice and some additional cracked pepper.

Serve over pasta or rice.

Note: I recommend that you serve this over spaghetti or rice. The presentation looks best when you place a portion of spaghetti or penne on each dinner plate, and then spoon one portion of shrimp with tomatoes and feta on top of the pasta. I do not recommend that you mix the spaghetti all together with the shrimp. If you want to serve this family style, then put all the spaghetti, penne, or rice on the bottom of a serving platter, and then carefully spoon the contents of the baking dish on top. Mixing all the ingredients together will take away from the eye appeal of the dish.

Easiest and Tasty Salmon With No-Salt

Stay Young And Healthy By Eating Salmon!

I wanted to come up with another quick and healthy recipe for salmon. I am always looking for very tasty ways to make salmon, because I don’t know if you’ve noticed yet, but most my recipes are slightly on the high calorie side. I need to throw in an occasional healthy dinner, don’t I? When I think of healthy eating, I think of my Aunt Sally and my Uncle Nat.  They are in their mid 80’s. If you saw them, you would NEVER believe that. I am not kidding, both of them look and act no older than 65 years old. Just to give you one example of their youthfulness, My Aunt Sally still regularly goes skiing with her grandchildren up in Vermont.  My Uncle Nat doesn’t ski anymore, but he does a pretty good job of trying to keep up with my aunt.  He works out on his gym equipment every day, and I think he still plays some tennis.   I have asked my uncle many times about the secret to their good health and youthful appearance.  My uncle has told me flat out, “It’s our diet.”  And they have maintained a really healthy diet for probably the last 40 years.   One of the main components of their diet is salmon. My aunt cooks salmon for dinner probably 3 times a week. So, I have this little voice in the back of my head that is always saying, “You should be eating more like your Aunt Sally and Uncle Nat. You should be eating salmon 3 times a week like they do.” Unfortunately, I usually don’t pay enough attention to that little voice. But, I did make salmon two nights ago for my son Danny and myself. Danny really likes this recipe. What makes this recipe for salmon even healthier is that there is no salt in it at all. Yet, it is still very tasty. It takes less than five minutes to get this dish ready to cook and about 10 minutes to cook it. So between prep time and cooking time, you will be ready to eat in less than 20 minutes. Enjoy!

For 2 people:

  • 1 pound of salmon filet
  • good chile powder, such as McKormick or Master Choice
  • light olive oil

Spread a little oil over the top and bottom surfaces of the salmon fillet using your hands or a spoon.  Then sprinkle both sides of the salmon pretty heavily with good chile powder. Heat up a cast iron skillet or a nonstick pan for about 3-5 minutes.  Then place the salmon in the pan.  Let it sit (medium to high flame) and cook without you touching it.  After about 2-3 minutes, depending on the thickness of the salmon, it should be quite browned on the bottom.  Flip the salmon, and cook it on the other side another 2-3 minutes.  You’re done! 

Alternate method of cooking:

Preheat oven using the broil setting.  Place oven rack about 6 inches from heating element.  Cover an aluminum baking dish with aluminum foil (or use a disposable aluminum baking sheet).  Prepare the salmon the same as described above.   Broil for about 3 minutes till browned on top.  Take out and turn salmon.  Broil for another 3-4 minutes until really browned on top.  Serve.

Note:  Double the ingredients to serve 4-5 people.