Archive for SEAFOOD

Baked Salmon with Mushroom Cream Sauce

Salmon is one of my favorite varieties of fish. I love it anyway you prepare it — grill it with my teriyaki sauce, make fresh salmon kelaguen, or bake it in my creamy mushroom garlic sauce — I love it all.

This is a super simple recipe to make. It took minutes to prepare, and since salmon cooks quickly, you can have this dish on your table in minutes!

You can lighten up my recipe by using half and half or light whipping cream instead of heavy whipping cream. Here is an approximation of the percentage of fat in half and half, light cream, and heavy whipping cream.

  • Half-and-Half: 12% fat
  • Light Cream: 20% fat
  • Light Whipping Cream: 30% fat
  • Whipping Cream: 35% fat
  • Heavy Cream and Heavy Whipping Cream: 38% fat

On a separate note, I’ve been asked before where you find heavy whipping cream. You’ll find it in the dairy section of your grocery store, usually next to the refrigerated coffee creamer and milk. This is what the box looks like.

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Another healthier — and delicious — alternative to heavy whipping cream is to use coconut milk. Just watch the salmon as it bakes — don’t cook it to where the coconut milk begins to boil (boiled coconut milk tends to break down and separate). I recommend adding only enough of the sauce over the salmon to cover it. Set the remaining sauce (unbaked) aside until the salmon is done. Bake as directed then pour the reserved coconut milk and mushroom sauce over the cooked salmon. This way, you don’t have to worry about the coconut milk separating should it boil during the baking.

Give my recipe a try.  I think you’ll like it. 🙂

THM NOTE:

For THMs, this recipe makes about 6 servings, with about 2g of carbs per serving, making this an S meal.

Baked Salmon with Mushroom Cream Sauce

Ingredients:

  • 2 salmon filets (about 4 pounds)
  • 4 cups sliced mushrooms (this sounds like a lot, but it cooks down to half this amount)
  • 2 tablespoons olive oil (or butter)
  • 3 tablespoons minced garlic
  • 3 tablespoons Dashida seasoning OR 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 bunch green onions, sliced
  • 2 cups heavy whipping cream

Directions:

Rinse the salmon filets and remove any bones that you can see or feel. Place the salmon, skin side down, in a 9×13 baking dish.

Prepare the mushroom cream sauce.

In a medium sauce pan, place the mushrooms, olive oil, garlic, Dashida (or sea salt) and black pepper.

Cook over medium high heat, stirring occassionally, until the the mushrooms have reduced in volume and have browned nicely.

Stir in the green onions.

Pour in the heavy whipping cream; stir to combine.

Cook the cream sauce for about a minute then remove from the heat.

Pour the sauce over the salmon filets.

Bake at 375 degrees for 15 minutes, or just until the salmon is done (when the salmon flakes easily with a fork). Do not over cook.

This version below was made with half coconut milk and half heavy cream, and cooked in one pan on the stovetop.  In a large skillet, prepare the mushroom cream sauce as directed.  Add the salmon filets to the pan, skin slide down, making sure the sauce almost covers the filets.  Scoop up the mushrooms and place them on top of the filets.  Cook over medium low heat for about 30 minutes, periodically scooping some sauce and pouring it over the filets as it cooks.

Serve with rice, over pasta, or with a large side salad and enjoy!

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Ahi Tuna Poke

Poke is a Hawaiian dish traditionally served as an appetizer, but it can also be a main dish when served with rice or corn titiyas.

Modern versions of poke can vary depending on the ingredients you have on hand.  Poke is typically made with cubed ahi tuna marinated with soy sauce (some use sea salt), ground kukui nut (the meat in the inside, though, not the entire nut), sesame oil, ogo seaweed, and hot chili peppers.  You can also use fresh salmon or octopus instead of ahi.

Living in Colorado, I don’t have access to a lot of the traditional ingredients like ogo seaweed and kukui nuts, so I created a different version of poke that my family — especially my 11 year old daughter — loves.

It’s a simple recipe that you can take to entirely new levels by adding the other optional ingredients I listed below.

Give my recipe a try.  I think you’ll like it. 🙂

Poke

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Ingredients:

  • 1 pound ahi tuna
  • 2 tablespoons sesame oil
  • 2 tablespoons kimchee base
  • 1/2 cup soy sauce
  • 6 stalks green onions, thinly sliced
  Optional Ingredients:
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, diced
  • 1 small sweet onion (Maui onions are good), diced
  • 2 tablespoons furikake seasoning
  • 2 tablespoons ground macadamia nuts (if you can’t find or don’t have access to kukui nuts)
  • 1 teaspoon minced garlic
  • Hot chili peppers or Sambal Oelek chili sauce, to taste
  • You can also substitute the tuna with salmon or octopus

Directions:

1.  Cut the ahi into small cubes.  I find it’s easier to slice the ahi when it’s partially frozen.

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2.  Add the sesame oil.

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3.  Add the kimchee base (you can use a chili sauce like Sambal Oelek if you can’t find kimchee base).

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4.  Add the soy sauce.

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5.  Add the green onions.

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6.  Stir to combine.  Let the poke sit for at least 30 minutes (refrigerated) to allow the flavors to meld.

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7.  Serve with hot white rice or freshly made corn titiyas (tortillas).  The photo below shows the ahi tuna poke (on the bottom right of the plate) and ahi tuna sashimi (that’s another recipe, to be posted soon) on the bottom left.

ENJOY!!

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Fresh Salmon Kelaguen

Kelaguen in Chamorro describes a dish that’s prepared by mixing the main ingredient (usually chicken, beef, deer, or seafood) with lemon or lime juice, onions, salt, and hot pepper.  Chicken kelaguen is usually prepared with cooked (grilled, broiled or boiled) chicken.  The other types of kelaguen–beef, deer, shrimp, and various types of fish–are most often prepared raw, with the meat or seafood getting cooked with the addition of an acid, usually lemon or lime juice.

Kelaguen is a staple dish at Chamorro parties.  Sometimes, especially on Guam, an entire table is devoted to several types of kelaguen.

Salmon kelaguen is a favorite in our house.  I know, I know…I’ve said a lot of the dishes I make are favorites.  But really…this one is a REAL favorite (after shrimp kelaguen, that is). 😉

I prefer fresh salmon with this recipe.  If you’re in a pinch, canned salmon kelaguen is also tasty, but I still prefer fresh salmon any day.

Give my recipe a try.  If you like sushi, ceviche, or any type of kelaguen, then I know you’ll like this. 😀

Fresh Salmon Kelaguen 

Salmon Kelaguen - Annie's

Ingredients:

  • 2 pounds fresh salmon (red salmon, preferably)
  • 4 stalks green onions, sliced
  • The juice of 5-6 limes, more or less, to taste (or you can use lemon powder, mixed with a little bit of water)
  • Salt, to taste
  • 1 cup cherry or grape tomatoes, diced
  • Hot pepper, optional

Directions:

1.  Rinse the salmon filet.  Pull out any salmon bones.  Remove the skin, or leave it on if you prefer.  I like the skin removed for kelaguen.

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2.  Cut the salmon into small pieces.

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3.  Thinly slice the green onions.

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4.  Mix the salmon and green onions together in a small bowl.

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5.  Squeeze about 1 cup of lime juice over the salmon and onions.  Sprinkle salt over the mixture; start with about 1 teaspoon.  Stir gently to combine all the ingredients and to dissolve the salt into the lime juice.  Add more or less lime juice and/or salt, to taste.

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6.  Stir in the diced tomatoes.  Optional:  Add hot pepper, as much as you like.  Serve with hot rice or titiyas.  ENJOY!

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Crab Stuffed Mushrooms

One our favorite appetizers when we eat out are crab-stuffed mushrooms.  Tender mushrooms, sweet crab meat, and melted cheese are sure to make these tasty morsels a hit at your dinner table.  With my easy recipe, you don’t have to wait until you eat out to enjoy them — now you can make these in your very own kitchen!

Don’t skimp on the crab meat and use that stringy imitation stuff.  Yes, I know real crab meat is pricey, but it’s worth it.  Trust me!  While imitation crab meat will do when you make sushi, you’ll do these stuffed mushrooms a great injustice if you don’t use the real thing.

Funny story…we made these for our appetizer for dinner tonight.  As my husband was popping a stuffed mushroom into his mouth, my daughter scolded him, stating that the mushrooms were a SIDE DISH, to be eaten with our meal.  “I thought they were appetizers!” exclaimed my husband.  “No…mushrooms are vegetables, and we’re having vegetables with our dinner” my daughter said, matter-of-factly.  Hahaha!  I love my kids! 😀

Give my recipe a try.  I KNOW you’ll LOVE it. 🙂

Crab-Stuffed Mushrooms

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Ingredients:

  • 1 pound lump crab meat
  • 1 cup mayonnaise (I like using Best Foods or Hellman’s)
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 stalks green onions, sliced
  • 15-20 fresh white mushrooms, more or less, depending on the size

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Directions:

1.  Place the crab meat in a small mixing bowl.  Pick out any stray crab shells.

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2.  Add the mayonnaise to the bowl…

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…and the Parmesan cheese…

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…and the black pepper…

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…and the garlic powder…

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…and the green onions.

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3.  Stir to combine all the ingredients.  At this stage, this is FANTASTIC as-is, as a dip or spread for crackers.  If you want to use it as a dip, place it into a microwave-safe bowl and heat it for about 90 seconds to 2 minutes, or just long enough to warm it and to get some of the cheese to melt.  Don’t microwave it too long or the mayo will break down and your mixture will be very oily.

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4.  Pull off the stems of each mushroom.  If the mushrooms are dirty, wipe them GENTLY with a paper towel.  DO NOT rinse the mushrooms in water–the mushrooms will soak up the water and become almost slimy (yuck!).  Trust me–a paper towel is all you need to clean these babies.

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5.  Stuff each mushroom cap with the crab mixture.  It’s okay to be generous.  You’ll have more than enough filling even if you overstuff the mushrooms.

This photo is just for comparison sake.  We bought rather large mushrooms at COSTCO. This shows one of the smaller mushrooms…it’s larger than a lime!

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6.  Place each stuffed mushroom onto a baking pan.  Top each mushroom with more grated Parmesan cheese.

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7.  Bake at 350 degrees for 20 minutes (for smaller mushrooms) and up to 30 minutes for the larger mushrooms.  These were rather large mushrooms, so 30 minutes was about right.  Bake until the cheese and mushrooms are nicely browned.

Note:  There is NO NEED to add a drizzle of butter over the mushrooms prior to baking.  The mushrooms brown up quite nicely on their own without the added fat.  AND I’m sure you DO NOT want these beauties to swim in a pool of melted fat, do you?  No, no you don’t.

The liquid you see in the pan is the natural water from the mushrooms.  After you take the tray out of the oven, remove the mushrooms to a serving dish so they don’t sit in this liquid.

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Ahhhh….don’t you wish you had some of these delicious Crab Stuffed Mushrooms right now?  What are you waiting for?  Bake up a batch TODAY! 😀

ENJOY!

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Shrimp Patties

Hi everyone!  This is Hannah, Annie’s daughter.

I made some delicious shrimp patties for lunch one day. My version is somewhat different from the “regular” recipe most people have.

What’s different about my version? I don’t use any eggs. It started out as a mistake one time when I was making shrimp patties and forgot to put eggs in the batter. However, I liked how it turned out. The inside was nice and fluffy, and my shrimp patties were nice and round (my neighbor called them “shrimp balls”) and not flat.

Give my recipe a try. Let me know how you like them. My family loves them; I hope you do too!

SHRIMP PATTIES

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INGREDIENTS:

  • 1 cup thinly sliced fresh green beans
  • 2 cups peas
  • 1 cup chopped onions (about 1/2 a medium onion)
  • 3 cups corn kernels (I love lots of corn in my shrimp patties)
  • 4 cups shrimp, chopped
  • 2 tablespoons minced garlic
  • 2 cans evaporated milk
  • 3 cups all purpose flour
  • 2 tablespoons baking powder
  • 5 tablespoons Dashida seasoning (the seafood flavored kind)
  • 1 teaspoon Accent
  • 1 teaspoon black pepper
  • Oil, for frying

 DIRECTIONS:

1.  Heat the oil in a large frying pan. Do you know how to tell if the oil is hot enough and ready? My mom taught me a great trick.  Use the tip of a wooden spoon (I used a wooden chopstick) and dip it into the oil.  If little bubbles start to form around the wood, then the oil is hot and ready. Make sure the wood is clean and dry first; you don’t want hot oil to splatter and burn you.

Here is a short video clip. You can see all of the little bubbles form around the tip of the wooden chopstick. This tells you that the oil is hot and ready for frying.

2.  While you’re waiting for the oil to heat up, mix all of the ingredients (except for the oil, of course) in a large bowl.

3.  Drop spoonfuls of batter into the hot oil and fry until golden brown. Note: I used a small ice cream scoop that holds 1 1/2 tablespoons. This is also what makes the shrimp patties nice and round like doughnuts. (Maybe that’s why my neighbor calls them shrimp balls, LOL.)

 

I added a lot of photos below to show you the process.

Enjoy, and I hope you like them!

~ Hannah

 

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Place the shrimp and vegetables in a large mixing bowl.

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Place the flour and other dry ingredients in a smaller bowl.

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Add all of the dry ingredients to the bowl of shrimp and veggies.

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Pour the evaporated milk into the mixing bowl.

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Mix, mix, mix! 🙂

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Check to see if the oil is hot. Scroll up and watch my video that shows what to look for.

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When the oil is ready, use a small cookie scoop to drop the batter into the oil. This makes the shrimp patties nice and round.

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Don’t put too much into the oil. You want to leave enough room to allow the shrimp patties to cook evenly, plus overcrowding might make them stick together when you drop the batter into the oil.

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The shrimp patties usually turn on their own, but if they don’t, turn them occasionally to ensure even browning.

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Fry until nicely browned.

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Place in a colander or strainer to drain the excess oil.

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The small cookie scoop I use makes shrimp patties that are a little bit bigger than the size of a ping pong ball. I think it’s the perfect size — not too big, not too small.

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The inside is nice and fluffy.

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Pile on the goodness! 🙂

 

 

 

 

 

 

 

 

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