DINNER - 27 Easy Recipes (6 page)

I developed this recipe for poached salmon after learning the secret to cooking fish during my travels in Europe. -The secret: DON’T OVERCOOK IT! Not only can this dish be prepared in about 10 minutes, it doesn’t stink up the house the way broiling or frying salmon can, and it tastes delicious. My grandson will not eat salmon unless I cook it … high praise indeed!

Ingredients

1½ lbs salmon fillets (or salmon steaks) 6 oz - 7 oz each

2 T. butter (not margarine)

½ C. dry white wine (a good Sauvignon Blanc

½ C. water

1 whole lemon (juice)

Garlic salt to taste

Salt and black pepper to taste

Fresh parsley for garnish

Procedure

Melt butter in large, lidded frying pan.

Over medium-high heat, brown fillets on both sides, skinless side down first.

Cook approximately 1 to 1 ½ minutes each side - until lightly browned.

Season lightly with garlic salt and black pepper while browning.

Add water and wine to pan, do not pour over the fish.

Cover and simmer for 5-6 minutes - or until fish flakes and is light salmon pink in the center (test in the thickest part).

Squeeze juice of lemon over all fillets and salt lightly.

Serve at once with green vegetable and buttered rice.

DO NOT OVERCOOK!

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Return to Table of Contents

Nutrition Facts

Recipe Tips

The biggest mistake people make when cooking fish is to overcook. Watch the cooking carefully to ensure that this does not happen.

Have the rest of your dinner ready before you start cooking the salmon and serve immediately, when fish is cooked.

RED SNAPPER FIESTA

This mild fish gets a flavor boost from the vegetables and is a”snap” to put together and shove in the microwave.

Ingredients

1 lb red snapper ~4 fillets

¾ C. onion, chopped

¾ C. tomatoes, chopped

¼ C. green bell pepper, chopped

6 fresh mushrooms, washed and sliced

1½ T. butter – do not use margarine

1 C. grated cheddar cheese (optional)

Procedure

Check fillets for bones and remove any that you find.

Place snapper in a 10” X 10” microwave-safe baking dish that has been coated with nonstick cooking spray

Sprinkle with salt and pepper.

Sprinkle onion, tomatoes, green pepper and mushrooms on top of fillets.

Dot with butter.

Cook covered in rotating microwave oven at full power for 6 minutes or until fish flakes when tested with a fork.

Sprinkle cheese over fish (optional).

Cook for 2 more minutes or until cheese has melted.

Servings: 4

Preparation Time: 20 minutes

Return to Table of Contents

Nutrition Facts

SAUTÉED SHELLFISH WITH VEGETABLES

This simple and elegant dish is filled with flavor. Combined with warm crusty bread to soak up the juices, it makes a lovely quick dinner for family or guests.

Ingredients

20 whole fresh scallops (or 1 Lb medium raw shrimp, shelled and de-veined)

2 whole zucchini, scrubbed, scraped (not peeled), ends removed and cut into pieces (see below)

6 T. butter (no substitutes)

1 T. vegetable oil

2 cloves garlic, minced

2 T. hot chili sauce (bottled is fine)

1 large lime – juice only

1 small bunch of cilantro, chopped very fine

Procedure

Rinse the scallops under running cold water. (Shrimp - peel and de-vein, rinse under cold water).

Cut the zucchini in half (lengthwise), then in half again, then in 2” strips.

Melt the butter and oil in a large frying pan.

Add zucchini and cook until tender, but firm. Remove from pan.

Add the garlic, fry until golden - do not allow to burn.

Stir in the hot chili sauce, mix thoroughly.

Add scallops or shrimp to sauce and cook, stirring constantly for 1 - 2 minutes. Shrimp will turn pink. Do not overcook.

Stir in the lime juice, chopped cilantro and the zucchini.

Salt and pepper to taste.

Serve immediately in heated bowls.

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Return to Table of Contents

Nutrition Facts

Recipe Tips

Oil can withstand higher temperatures than butter, but butter flavor is much better. The combination in this recipe is a nice compromise.

Use broccoli instead of the zucchini - cut into small pieces and cook until tender, but still firm.

SECTION IV - LAMB

BRAISED LAMB SHANKS

Braised lamb shanks make a fantastic dish for company because everything is done well ahead of time. It is great served with polenta or Garlic Mashed Potatoes
(Side Dishes, Volume VI, Mama’s Legacy Series)
to soak up the wonderful sauce.

Ingredients

4 lamb shanks

½ tsp oregano

1 tsp rosemary

1 C. white wine

1 clove garlic (large), minced

1 large onion, thinly sliced

1 Can (8 oz) tomato sauce

¼ C. brown sugar (packed)

Procedure

Pre-heat oven to 300° F

Sprinkle shanks with salt and pepper. Heat oil in heavy, oven-ready lidded pot.

Using medium-high heat and working in batches, brown shanks on all sides, about 8 minutes

Remove shanks; add onion, garlic, oregano, and rosemary, sauté for 1-2 minutes