Red Snapper Piccata

This Red Snapper piccata has all the flavors of a traditional piccata with a few add – ins. Traditional piccata is a sauce of lemon, parsley, butter and capers. In this recipe I added  tomatoes, spinach and anchovies for a colorful variation on the classic.

It’s a restaurant quality meal, that was on special at the restaurant, whenever the fresh red snapper and garden tomatoes were available.

If you know me I can’t get enough of easy meals that require simple ingredients with minimal prep and clean up, recipes like this one, it comes together in less than 30 minutes,and the best part you only need one pan.

It’s the prefect balance between savory, salty and tangy, flavors that make this fish dinner prefect for weeknight family meals or Friday night dinner with friends.

What Fish To Use

In this piccata I used red snapper. I have made it using tilapia and I like them both. You can use any firm white fish you like. Be sure not to over cook it,fish cooks quickly over cooking drys it out.

The fish in this recipe took three minutes on each side to cook, then I removed it from the pan while making the tomato piccata sauce. Here too you can adjust the constituency and flavor of the sauce to your liking by how long you cook it.

For a fresher, lighter sauce for warmer weather I only cook it about ten minutes retaining the fresh taste of the lemon and tomatoes.

If am going to reheat the fish for later serve a under cook it just a tat. Another thing I like to do when I make this is add one sliced lemon to the sauce for extra lemon flavor.

Please leave me a comment if you make this recipe and don’t forget to tag me on Instagram, hearing your experiences with my recipes is my favorite part!!!

Ingredients

• 1 Lbs. red snapper
• 1/2 Lbs. cherry tomatoes cut in half
• 1 cup chicken stock
• 2 Tablespoons lemon zest
• 1/4 cup lemon juice
• 1/2 cup capers
• 1 cup chopped spinach
• 2 anchovies
• 1/4 cup flour
• 2 tablespoons each butter and olive oil
• 3 Tablespoons chopped garlic
• 1/2 cup chopped onion
• 2 tablespoons each chopped Italian parsley, thyme and basil
• Salt and pepper to taste

Instructions

1. Salt, pepper and lightly coat fish with the 1/4 cup flour
2. In a large saute pan bring oil and butter to medium high heat
3. Add fish cook 3 to 4 minutes per side
4. Remove fish
5. Add onions and garlic cook until tender and just beginning to brown
6. Add tomatoes cook covered 10 minutes
7. Add spinach and herbs cook 5 minutes longer
8. Return Red Snapper to pan just to heat through
9. Plate fish Pour tomato picatta sauce over fish
10. Garnish with lemon slices and Italian parsley and ENJOY!!!!

Citrus Salmon

Don’t let the looks of this Citrus Salmon dinner intimidate you. This salmon meal may look intimidating, but it’s not, it’s quick and easy too. It’s all made in one pan, with salmon, garlic, onion and the fresh taste of orange and lemon.

Not only is this citrus salmon easy and delicious, it looks and feels fancy. Best part? It comes together in less than 30 minutes. You’ll want to make this healthy meal often. It’s prefect for family week night dinners and decant enough for Saturday night dinner with friends.

This is a restaurant quality  meal you can make in your kitchen, to show off what a great chef you are.

How To Make Citrus Salmon

Start by cutting the salmon into equal parts. The measurements in this recipe are for two, if you want four meals double the recipe. Salt and pepper the salmon, in a large saute pan bring the olive oil and butter to medium heat.

Brown salmon 3 to 4 minutes per side then remove fish, add the onions and garlic to the saute pan cook until tender and just beginning to brown.

Now add the lemon, orange juice. lemon,  orange sections, herbs  and one pat of butter coated in flour to thicken the sauce, simmer for five minutes, return fish to pan only to heat through.

Plate salmon pour sauce over sprinkle with additional Italian parsley and rosemary and enjoy a restaurant quality meal, made by you.

If you made this recipe please leave me a comment and don’t forget to tag me on Instagram that’s my favorite part!!!!

 

Ingredients

• 2 6 oz. skinless salmon fillet
• 2 Tablespoons each butter and extra virgin olive oil
• 3 Tablespoons chopped garlic
• 1/2 chopped onion
• 1 cup orange juice
• 2 tablespoons lemon juice
• 2 mandarin oranges sectioned
• 1 lemon sliced
• 2 Tablespoons each lemon and mandarin rind
• 2 Tablespoons honey
• 2 Tablespoons each chopped rosemary and Italian parsley
• Salt and pepper to taste

Instructions

1. Salt and pepper salmon
2. In a large saute pan melt the butter and olive oil bring to medium high heat
3. Add salmon saute until brown 3 to 4 minutes per side
4. remove salmon set aside
5. Add onion and garlic saute until tender and just beginning to brown
6. Add orange juice, lemon juice,  sliced lemons, mandarin oranges, honey, herbs and one tablespoon of butter coated in flour
7. Cook until sauce thickens about 5 minutes
8. Return salmon to pan heat through
9. Plate salmon pour sauce over sprinkle with additional rosemary and Italian parsley…..ENJOY

Perfectly seared scallops, how do you do that????

This is how, you saute them in a mixture of butter and olive oil

.and you don’t over crowd the pan, or you end up with scallops that look boiled……YIKES!!!!

The butter is the browning agent, the oil keeps the butter from burning,

this process produces beautifully seared golden scallops, cooked to prefection.

This s linguine with seared scallops is easy and quick. It can be on your table in 30 minutes,  it’s a prefect way to show off what a great “home chef” you are.

Simple yet impressive, this is a prefect recipe for a quite date night at home ora louder time with family and friends. This scallop dinner looks pretty on any table, served on pretty plates or serve it family style in onebowl it’s decade enough fora celebration dinner.

Scallops can be expensive, if you add it to pasta, it’s  an affordable meal you can have on your weekly menu.

This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

If you try this recipe don’t forget to leave me a comment and tag me on Instagram, That’s my favorite part!!!!

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

Ingredients serves 4

1 Lbs.  linguine

1 lb large scallops

2 cups chopped spinach

1/2 cup chopped onion

2 tablespoons chopped garlic

2 tablespoons flour

1 cup prepared marinara sauce

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while salt, pepper and coat scallops lightly with flour

Heat oil and butter

Saute scallops until golden about 3 minutes per side

Remove scallops

Saute onion and garlic until opaque in same pan adding more oil if needed

De glaze pan with chicken stock or white wine

Add heavy whipping cream and marinara sauce

Simmer until sauce thickens about 10 minutes

Add spinach, ,  and herbs last 5 minutes

Drain pasta toss in sauce

Top with seared scallops, parmesan and chopped Italian parsley…….ENJOY!!!!

30 Minute Salmon pasta

One of my favorite winter comfort foods is pasta.

When I find it difficult to come up with a meal everyone will like, I turn to pasta.

it’s  easy, quick,  delicious, inexpensive and WHO does’t love pasta??? Pasta is delicious plain and simple,

think olive oil, garlic, parmesan and some herbs, add some fresh salmon and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding salmon to pasta to make a meal that is cause for celebration.

Rich and creamy this Tuscan salmon pasta is full of robust flavors, that can be on your table in less than 30 minutes,

but your family and friends will think it took hours.

Pasta is a weeknight superhero, it cooks quickly,and is extremely versatile, yet can feel like

a celebration, in this Tuscan salmon pasta meal.

This classic recipe calls for ingredients you probably already have on hand, butter, garlic, cream, spinach

which together create a creamy, saucy Italian flavored dinner.

The best part it can be on your table in less than 30 minutes. This Tuscan salmon pasta recipe is quick enough for busy weeknight

family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a great “home chef” you are.

Salmon can be expensive, if you add it to pasta, it’s  an affordable meal you can have on your weekly menu.

This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

You can also roast the salmon instead of sauteing it, If i use this method and I often do for a hands- free option, I use my toaster oven,

instead of heating up my large oven to roast small amounts of fish.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used  linguine, you can use any  shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.I  like this 8 quart stock pot for pasta and soups.

Use a large enough saute pan  so you don’t crowd the fish, if your sauteing the salmon.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and don’t forget to tag me on Instagram…….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs. long pasta noodles

1 lb salmon fillet

4 cups chopped spinach

2 tablespoons chopped garlic

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbs. chopped garlic

1/2 cup chopped onion

1 cup chopped sun dried tomatoes

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while  cut  salmon into large cubes

Heat oil and butter

Saute salmon about 5 minutes

remove salmon set aside

Saute onion and garlic until opaque

De glaze pan with chicken stock or white wine

Add heavy whipping cream and sun dried tomatoes

Simmer until sauce thickens about 10 minutes

Add spinach, , and herbs last 5 minutes

return salmon to pan just to heat through

Drain pasta toss in sauce

Top with additional Italian parsley

Salt and pepper to taste

ENJOY!!!!

 

 

r

 

 

 

 

 

 

 

 

 

 

 

 

3o minute salmon cakes

Who can resist oven fried fresh salmon cakes??

Perfectly crisp on the outside, flaky and tender on the inside.

Using fresh salmon is not as easy as using canned salmon, but Am telling you it.s worth the extra 10 minutes it takes

to roast the salmon, there’s just no comparison, It’s a great way to use left over salmon, in a whole new way.

Many upper scale cafes and Bistros have salmon cakes on their menu for good reason, they seem too intimating for the home cook.

I am here to tell you their not,  you can impress family and friends with this easy quick recipe. It takes less then 30 minutes from start to finish, but your friends will think it took hours.

In fact they are so easy you will want to make them often.

The important thing when mixing the salmon,  don’t over mix when adding  to the other ingredients,

mix  only until it comes together, over mixing produces a dense rather then flaky patty,  also the ingredients in the salmon cakes tend to be naturally salty,

so under salt adjusting according to your taste. I don’t give measurements for salt, what be salty to me is bland to you.

Be sure the pan is hot and the oil hot, before you put the salmon cakes on it. it seals in the juices,  hear the sizzle, ( love that sound)

only flip the salmon cakes once, repeatedly turning meat or fish toughens it. you can cook them on the stove top in a  cast iron skillet, or in

a 12 inch saute pan. Whether cooking them on the stove top or oven, don’t over crowd the pan,

if you do, you don’t get the beautiful golden color or crispy outside. Cut the salmon in same size pieces to insure even cooking.

The salmon can be cooked up to three days ahead of time, refrigerated and brought to room temperature before mixing with

the rest of the ingredients.

.

If you like salmon, like I do, you are going to love this recipe.

I  made them small for dipping in the super easy tartar sauce, seriously it takes 5 minutes to make the tartar sauce,

and it taste so much better than store bought.

Make them bigger,serve them with creamy mashed potatoes and green beans for a delicious, easy hearty weeknight family dinner,

or makes a great Saturday dinner with friends.I made them small to serve as appetizers

on New years. the look so pretty on the table served in this oval serving bowl.

They are so easy you’ll want to make extra to freeze for ready make meals or plan ahead party food.

 

……..ENJOY MY DEARS!!!!Ingredients

1 lb. fresh salmon cut into large pieces

1 cup bread crumbs divided

1/3 cup mayonnaise

1 egg

1 tablespoon Dijon mustard

Juice of 1 lemon

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

1 tablespoon capers

1 tablespoon chopped Italian parsley

Salt and pepper to taste

1/2 cup olive oil

Instruction

Preheat oven to 400 degrees

Put  1/2 the amount of oil in a 9 x 12 cookie sheet heat in oven until smoking hot.

salt and pepper  salmon roast  5 minutes, they salmon should be flaky

remove salmon from oven flake in between two forks,

clean cookie sheet pour remaining 1/4 cup oil on the pan return to oven until oil is again smoking hot.

MEAN WHILE

Mix all ingredients up to the salmon reserve 1/2 cup of the bread crumbs to coat the salmon patty

Add salmon mix only until it comes together

Shape into patty, roll into bread crumbs

Place salmon patty’s on the hot cookie sheet oven fry 3 minutes per side or until golden brown

For the tarter sauce

1 cup mayonnaise

1/2 cup chopped dill pickles

1/2 cup chopped artichoke hearts

1 tablespoon chopped dill

1 tablespoon lemon juice

1 tablespoon capers

Mix all ingredients and serve!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ARE YOU LOOKING for an easy Holiday dinner???

Yepee!!! I got one for you, not only is this salmon dinner easy it’s delicious, quick and EASY!!!

Rich and creamy , crisp on the outside, flaky and juicy on the inside, restaurant quality

pan seared salmon you cook at home!!!

It can be on your table in 30 minutes or less, making it quick enough for busy week day meals,

and fancy enough for Saturday night dinners at home with friends.

I used roasted artichokes in olive oil, artichokes in water work, be sure to drain them first.

The other thing about salmon, don’t over cook it, it should be flaky and be sure to use a big enough saute pan

so the fish isn’t crowded or the salmon wouldn’t be seared, it will be more like boiled YUCK!!!! Season the salmon

just before cooking to prevent the salt from drawing out the moisture in the fish. Leave the juices in the pan,

that’s where the flavor is. In the restaurant we use white wine to de glaze the pan, at home I use chicken stock.

Salmon is great on it’s own, but when you add a creamy lemon sauce you get a super delicious dinner, your guest

will think took hours to prepare.

They won’t believe that this restaurant style salmon recipe comes together in less than 30 minutes.

This recipe is as easy as a throw-together plain pasta dish. Actually cook up some linguine el dente,

it’s prefect served along side of the salmon, or toss the pasta in the creamy, citrus sauce for a complete

dinner. This salmon dinner will look elegant on your table, when served in these beautiful white dinner plates 

food looks good on white plates, that’s the color we use at the restaurant.

If you make this  delicious salmon dinner ,please leave me a comment, I love hearing from you,

and don’t forget to tag me on Instagram.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Delicious, easy and quick  this cranberry, orange chutney will have a place at my

appetizer table this year. It will also find some in pretty jars under my Christmas tree for gift giving.

Do you the difference between chutney and relish???  I didn’t for the longest time until my sister a great cook, explained to me the difference.

Relish is made with vegetables and fruit, while chutney is almost always made with fruit.

It’s spicy and aromatic condiment that contains fruit, sugar, vinegar and an array of spices.

In my experience chutney is usually thicker than relish.

I’ve been experimenting however, by adding cranberries to the oranges, I like this version.

Two of my favorite marmalade flavors together, savory, sweet, tangy with a whole lot of zest!!!!

What can I say I love chutney, why not who doesn’t love a little sweetness with their salty.

Serve it in these pretty bowls on a cheese board or fill some mason jars tie a ribbon with the recipe on it,

and you have the best gifts of all the ones we made with our hearts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 lbs. salmon fillet cut into 4 fillets

3 cups fresh chopped spinach

1  cup chopped artichoke hearts

1 cup heavy cream

1 cup chicken broth

1/4 cup lemon juice

1/4 cup orange juice

2 tablespoons each orange and  lemon  rest

1/2 cup chopped sun dried tomatoes

2 tablespoons garlic

1 tablespoon each Italian parsley, thyme and papirika

2 tablespoons each olive oil and butter

Salt and pepper to taste

Instruction

Heat  oil and butter in a large skillet

Season salmon with salt and pepper

When the oil and butter are smoking hot add salmon fillets

Sear fish three minutes per side

Remove fish

Add garlic and sweat until translucent

Deglaze pan with chicken stock

Add rest of liquid ingredients cream, orange and  lemon juice

Lower heat simmer 10 minutes covered

Add spinach, artichoke hearts and sun dried tomatoes

Simmer 5 minutes more

Return salmon to pan just to heat through

Serve topped with lemon cream sauce

Add salt and pepper according to your taste

 

 

 

 

 

 

 

 

 

 

 

30 minute CRAB CAKES

Many upper scale cafes and Bistros have crab cakes on their menu for good reason, they seem too intimating for the home cook.

I am here to tell you their not,  you can impress family and friends with this easy quick recipe. It takes less then 30 minutes from start to

finish, but your friends will think it took hours. In fact they are so easy you will want to make them often.

These restaurant style  crab cake burgers are prefect for lunch with friends, or you can make them smaller to serve as an appetizer,

or a side dish. Any way you serve them they serve up delicious.

I use fresh crab when available,  I’ve make them using canned Dungarees crab, to my surprise they were delicious.

The important thing when mixing the lump crab is to not over mix it when adding it to the other ingredients,

mix  only until it comes together.

Most crab cake recipes, you roll the crab cakes in bread crumbs before cooking. I put the bread crumbs in the mix.

Pro tip..if you refrigerator the pattys before grilling they hold together better.

Be sure the pan is hot and well oiled, before you put the crab cakes on it. it seals in the juices, once you hear the sizzle, ( love that sound) lower the heat to medium.

Only flip the crab cakes once, repeatedly turning meat or fish toughens it. I use my cast iron skillet to grill the crab cakes, I like the look and taste of grilling the cakes.

You can use a 12 inch saute pan or weather permitting, grill them outside.

Another pro tip… Don’t over crowd the pan, if you do, you end up with steamed food instead of grilled.

.

If you like crab, like I do you are going to love this recipe. Topping it with the simple lemon Mayo takes it to a higher level.

By the way the aoli  taste better if you refrigerate it before using. It can be make a day ahead of time, as can the crab cakes.

You will want to make extra when making this recipe, it keeps in your fridge for three days, or can be frozen,

for ready made meals………ENJOY MY DEARS!!!!

Ingredients

1 lb. lump crab meat picked over for shells

1/2 cup bread crumbs

1/3 cup mayonnaise

1 egg

1 tablespoon Dijon mustard

Juice of 1 lemon

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

1 tablespoon capers

1 tablespoon chopped Italian parsley

Salt and pepper to taste

Instruction

Preheat oiled and buttered grill pan (2 Tablespoons each butter and olive oil )

Mix all ingredients up to the crab

Add crab mix only until it comes together

Shape into patty

Grill or saute,  on medium heat,  5 minutes per side or until golden brown

Serve on toasted brioche drizzled with lemon, dill mayonnaise

For the drizzle

1/2 cup mayonnaise

1 tablespoon chopped dill

1 tablespoon lemon juice

1 tablespoon capers

Mix all ingredients and serve!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi Foodie friends,

Am loving the cooler weather,  and nothing says Fall like cozy, comforting pasta meals.

This spinach linguine with roasted salmon is easy and quick. It can be on your table in 30 minutes,  it’s a prefect

way to show off what a great “home chef” you are. Simple yet impressive, this is a prefect recipe for a quite date night at home or

a louder time with family and friends. Salmon can be expensive, if you add it to pasta, it’s  an affordable meal you can have on your weekly menu.

This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

Roasting the salmon is an easy way to make sure you don’t overcook it, I cut it into large chunks before tossing it with the butter and oil I use my toaster oven when to roast the

salmon, it saves on time and money, not having to heat up my big oven for small meal prep recipes.. https://amzn.to/2Kxa163

The more cut surfaces you have the more flavor is infused into the fish, but it can overcook quickly.  you  don’t want that so keep on eye on it.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups https://amzn.to/2CVLinE

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs. spinach linguine

1 lb salmon fillet

4 cups chopped spinach

2 tablespoons chopped garlic

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbs. chopped garlic

1/2 cup chopped onion

1/2 cup capers

Juice from 2 lemons

1 tablespoon lemon zest

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while coat salmon with 2 tablespoons melted butter salt and pepper to taste

Roast in 375 degree for 10 minutes or until still pink in the middle

Heat oil and butter

Saute onion and garlic until opaque

De glaze pan with chicken stock or white wine

Add heavy whipping cream

Simmer until sauce thickens about 10 minutes

Add spinach, , and herbs last 5 minutes

Drain pasta toss in sauce

Top with roasted salmon

Salt and pepper to taste

ENJOY!!!!

 

 

r

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

It’s the most wonderful time of the year, the kids are back in school. To celebrate the occasion ( he loves school)

I wanted to cook something special. This creamy salmon piccatta is a dish I make on weekends or for company, I don’t know

why, it’s a quick and easy recipe that doesn’t have to be saved for special occasions. It comes together in  half a hour, doesn’t use ingredients

you can’t pronounce,  let only know what they are. This recipe uses  recognizable, mostly on hand ingredients.

In my kitchen, I use the same ingredients in many different recipes, saving trips to the store and cutting down on waste.

This creamy salmon piccatta recipe is a classic piccatta recipe kicked up a notch, by adding the cream, sun dried tomatoes

and spinach. If you don’t like the kicked up version leave out the kicked up ingredients and stick with the classic recipe.

Which ever recipe you decide kicked up or classic don’t over cook the salmon, it should be pink in the middle.

If you want to make it a complete dinner cook some angle hair pasta, toss with the lemon cream sauce, top with salmon

and …..Enjoy!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 6 oz salmon fillets

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 cup chopped spinach

Rind from two lemons

Lemon juice from two lemons

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1/2 cup capers

1/2 cup chopped sun dried tomatoes

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Salt and pepper fish

coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add salmon brown on both sides remove from skillet

Add heavy whipping cream, chicken stock, lemon juice and rind

Simmer until thickens about 10 minutes

Add  spinach, capers and sun dried tomatoes

Return fish to pan

Simmer 5 minutes more

Add herbs……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Who doesn’t like one pan cooking? I don’t think i would see any hands raised.

I love, love one pan cooking. not only are there less pots and pans to clean up, It’s quicker.

If you don’t like cod use another firm fish. I’ve made it with red snapper and halibut both delicious.

The capers add a bit of tang which I like paired with fish dishes that also use tomatoes in one form or another.

If you doen’t like the idea of frying the tomatoes, spread them on a cookie sheet, drizzle with olive oil, garlic, salt and pepper and roast

on a high 400 degree oven until blistered, and adding them back to the pan along with the fish.

Which ever method you prefer this recipe is sure to become a family favorite and crowd pleaser.

and you my friends are going to be happy cooks……..Enjoy home cooking restaurant style

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. Cod

1/2 cup flour

Salt and pepper to taste

I Lbs cherry tomatoes cut in half

1 cup chopped spinach

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1/2 cup capers

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Salt and pepper fish

coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add tomatoes fry until blistered push to one side of pan

Add Cod brown on both sides remove from skillet

Add heavy whipping cream and chicken stock

Simmer until thickens about 10 minutes

Add  spinach and capers

Return fish to pan

Simmer 5 minutes more

Add herbs……. Enjoy!!!!!