salmon Archives - Eat. Drink. Love.

Salmon with Lemon Butter Caper Sauce

August 29, 2011 by Stephanie

It’s the first day of a new school year (and hopefully my last year as a grad student!). Summer is over and this means that the joys of being able to come to campus whenever I want and to be able to find a parking spot no problem is over. It’s back to waking up super early, rushing to campus, and then battling it out with a bunch of 18-year-olds for a parking space (no offense to any 18-year-olds reading this…). But, there are two good things about fall: 1. cooler weather and 2. SEMINOLE FOOTBALL! Now, onto the food.

When it comes to seafood, I always prefer simple, light, citrus flavors. We have salmon about once a week and this is the way the hubs and myself like to cook it. This is a quick and easy dish to make. You can turn it all out in about 15-20 minutes, which during the week, this is my kind of meal!

Salmon with Lemon Butter Caper Sauce

Serves 2

Ingredients:

– 1 lb. salmon

– 1 tbs. extra virgin olive oil

– 2 lemons, juiced

– 2 garlic cloves

– 1 1/2 tbs. butter (I used Smart Balance)

– 1 tbs. capers

– salt and pepper

Directions:

1. Heat olive oil in pan. Sprinkle salmon with salt and pepper. Add to pan skin side down. Add half of the lemon juice. Cook for approximately 3-4 minutes and turn over. Scrape skin off fish and discard. Cook for an additional 4 minutes. Turn over once more and cook for 2 minutes or until fish is cooked to your preference. Remove fish from pan.

2. Without cleaning the pan, add butter and garlic. Cook for 2 minutes. Add remaining lemon juice and bring to a simmer. Add capers. Turn off heat and pour sauce evenly over fish and serve.

Filed Under: Entrees, Fish, Low-Carb · Tagged With: butter, caper, lemon, salmon 59 Comments

Mango Salsa

July 19, 2011 by Stephanie

Grilled Salmon with Mango Salsa. You might thinking that title sounds familiar if you read my blog regularly. One of the first recipes I posted was my grilled salmon with PEACH salsa recipe. It’s one of my favorites and this summer, the hubster and I have been on a salmon kick and I find myself making it once a week. As I was prepping some salmon last month, I looked into our fruit bowl and in the freezer and realized I was fresh out of peaches. However, I did have mangoes. So mango salsa it was. And mango salsa it has been for the last month. I used the same recipe that I used for the peach salsa, but this time, I just swapped the mangoes for the peaches. I didn’t have red pepper on hand, but the mango salsa tasted great without it!

Don’t get me wrong, the peach salsa is fantastic, but I am really loving this mango salsa. It kind of rocks my world, but don’t tell the peaches that….

Mango Salsa

Serves 4

Ingredients:

– 3 c. of chopped mango
– 1/4 c. chopped red onion
– 2 Tbs. chopped cilantro
– 1 1/2 tbs. rice vinegar
– 1 garlic clove, minced
– Optional: 3/4 c. finely chopped red pepper

Directions:

1. In a medium-sized bowl, chop all ingredients for the salsa and put into bowl. Add vinegar and mix well. Set bowl aside.

Notes:
- You can find my recipe for the peach salsa and my go-to recipe for cooking salmon here.
- Not a fan of salmon or seafood? No problem! This salsa is also great served over grilled chicken or pork!

Filed Under: Fish · Tagged With: chicken, low-fat, mango salsa, pork, salmon 8 Comments

Grilled Salmon with Peach Salsa

May 22, 2011 by Stephanie

I eat a lot of salmon and this salmon with peach salsa is so so yummy! The peach salsa is so flavorful and the best part of it is how healthy it is. Fish with any combination of citrus and fruit is always a good thing in my book! While I wish I could take full credit for the salsa, I have to give props to the people at Cooking Light magazine for this one. Over the years, they have featured multiple recipes for peach salsa so my recipe is combination of two of their recipes.

Grilled Salmon with Peach Salsa

Adapted from Cooking Light

Ingredients:

Serves 4

Salmon:
– 2 lbs. salmon
– 2 Tbs. extra virgin olive oil
– 2 tsp. Chef Paul Seafood Magic seasoning
– 2 Tbs. fresh lemon juice

Salsa:
– 3 c. of chopped peaches
– 1/4 c. chopped red onion
– 2 Tbs. chopped cilantro
– 1 1/2 tbs. rice vinegar
– 3/4 c. finely chopped red pepper
– 1 garlic clove, minced

Directions:

1. In a medium-sized bowl, chop all ingredients for the salsa and put into bowl. Add vinegar and mix well. Set bowl aside.

2. Heat grill or grill pan to medium high heat (if using a grill pan, spray with non-stick cooking spray). In a small bowl, combine olive oil, lemon juice, and seafood seasoning. Mix well. Using a pastry brush, brush about half the marinade over the top of the salmon.
3. Once pan is heated, place fish skin- side down onto the grill pan. Cook for 2-3 minutes and gently turn fish over. Using a fork or knife, gently scrape skin off the fish (if the skin does not come off easily, then continue to cook fish skin-side down for another minute). Once skin is removed, brush the remainder of the marinade onto the fish. Cook for another 5 minutes or until fish is cooked to your preference.

4. Once fish is finished cooking, move it onto a serving dish or onto individual plates. Top fish with salsa and serve!

Notes: If you have a hard time finding good fresh peaches, then you can also use frozen peaches. Just be sure to defrost the peaches first, otherwise the salsa will become watery.