Category: Seafood


Jan
2015

Sweet Ginger Teriyaki Salmon

categories: Asian, Main Dishes, Seafood
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Teriyaki Salmon is marinated in a ginger, garlic, honey & brown sugar sauce, then baked for 15-30 minutes in this easy, delicious seafood dinner!Salmon is marinated in a teriyaki, ginger, garlic, honey & brown sugar sauce, then baked for 15-30 minutes in this easy to prepare delicious seafood dinner!
Do you enjoy salmon? My husband and I certainly do… and we really enjoyed our dinner a few nights ago when I made Sweet Ginger Teriyaki Salmon.

I found the recipe on Pinterest,  while searching out salmon recipes. I’ve been preparing Pan-Seared Creole Salmon for years and we absolutely LOVE it, but wanted to bust out of my “rut” and try a NEW recipe. Shocking, right?

Anyways, I found this recipe from Monique at Ambitious Kitchen, gave it a try and heartily recommend it. The flavor of the salmon was delicious!

I served the salmon with a side of garlic quinoa, and my Sugar Snap Pea Stir Fry, and I have to be honest, this was an awesome meal. We will definitely be enjoying this dish again!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Sweet Ginger Teriyaki Salmon Is EASY To Prepare!

The teriyaki salmon is so easy to prepare. Salmon is marinated in a wonderful ginger teriyaki sauce, then baked (to perfection), garnished with cilantro and sesame seeds and served.

I made the sauce early in the day and let the salmon marinade in it all day. In the evening, all I had to do was bake the salmon, sprinkle a garnish on it, and serve it!

I hope you will give this dish a try, because you’ll enjoy some amazing tasting salmon! Here’s how it is prepared:

Make The Marinade Sauce

The marinade sauce is easy and quick to make. In a bowl, stir teriyaki sauce, grated ginger, garlic cloves, brown sugar, honey and olive oil until sugar has dissolved and the ingredients are well combined.

Preparing the marinade for the salmon.

Marinate And Refrigerate The Salmon

Place salmon in a large container (with a lid) or in a large zip-loc style plastic bag. Add the marinade to the container and cover the salmon evenly with it until the salmon is coated on ALL sides.

Teriyaki marinade is poured over the salmon to cover.

Cover the container (or seal the bag). Refrigerate the salmon (covered) for at least 1 hour. I usually marinate the salmon all day.

Turn the salmon over several times during refrigeration (if using a container), for best results and flavor.

Now the marinated salmon is ready to bake in the oven.

Bake The Sweet Ginger Teriyaki Salmon

Bake the salmon for 15-20 minutes and then remove the baking dish from the oven. Garnish individual portions with sesame seeds and cilantro leaves and serve it immediately.

The baked Sweet Ginger Teriyaki Salmon tastes delicious!  Can you tell how simple this recipe is to make?

Sweet Ginger Teriyaki Salmon is served with veggies and quinoa on the side.

I truly hope you and those you love will enjoy this seafood dish, because it’s easy to prepare, and the salmon is incredibly tasty!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of great salmon recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signatureRecipe Adapted From: http://www.ambitiouskitchen.com/2012/07/sesame-ginger-sweet-teriyaki-salmon-with-garlic-quinoa-stir-fry/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sweet Ginger Teriyaki Salmon
Prep Time
10 mins
Cook Time
18 mins
Marinating Time
1 hr
Total Time
1 hr 28 mins
 

Teriyaki Salmon is marinated in a ginger, garlic, honey & brown sugar sauce, then baked for 15-30 minutes in this easy, delicious seafood dinner!

Category: Entree
Cuisine: Asian
Keyword: teriyaki salmon
Servings: 4 servings
Calories Per Serving: 347 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Marinade:
  • 1 cup teriyaki sauce
  • 1 teaspoon freshly grated ginger
  • 4 cloves garlic , minced
  • 3 Tablespoons dark brown sugar
  • 2 Tablespoons honey
  • 1/4 cup olive oil
  • 1 pound boneless , skinless salmon (or 4 salmon "steaks")
For Garnish:
  • 1 Tablespoons sesame seeds
  • 1/4 cup fresh cilantro , chopped
US Customary - Metric
Instructions

  1. In a bowl, mix together the teriyaki sauce, grated ginger, garlic cloves, brown sugar, honey and olive oil, until sugar has dissolved and ingredients are well combined.

  2. Put the piece (or pieces) of salmon in a baking dish or a large Ziploc bag. Add the marinade to the container and coat the salmon on both sides. Refrigerate the salmon for at least 1 hour (I marinated mine all day). Turn the salmon over several times during refrigeration (if using a container).

  3. Preheat your oven to 400 degrees. Spray a baking pan with non-stick cooking spray. Remove the salmon from the marinade and place into cooking pan. (If you are using salmon with the skin ON, then place in baking pan, skin side down.
  4. Bake at 400 degrees for 15-20 minutes. Times will vary, due to different thicknesses of salmon. When done, the salmon should flake easily. (Our salmon took 20 minutes to reach that point) Serve, with a side of rice or quinoa, and a great veggie. Enjoy!
Nutrition Facts
Sweet Ginger Teriyaki Salmon
Amount Per Serving (1 fillet)
Calories 347 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 825mg36%
Potassium 493mg14%
Carbohydrates 21g7%
Sugar 19g21%
Protein 25g50%
Vitamin A 100IU2%
Vitamin C 2.6mg3%
Calcium 43mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Teriyaki Salmon is marinated in a ginger, garlic, honey & brown sugar sauce, then baked for 15-30 minutes in this easy, delicious seafood dinner!

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Apr
2014

Coconut Shrimp With Sweet Chili-Lime Sauce

categories: Appetizers, Seafood
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Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They’re a delicious main course or appetizer!Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!
Today I am posting an amazing appetizer recipe that our good friend Shari (and her husband Richard) made for my husband and I one evening at their home. These coconut shrimp are quite possibly one of my very favorite appetizers. The sweet chili-lime sauce just makes this dish PERFECT!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

My Friend Shari

I’ve mentioned before in this blog that Shari is my inspiration for a lot of my cooking projects.  She has encouraged me to dream big, and be fearless in the kitchen.  She inspires me.  I am blessed to call her my friend, and I thank God for our friendship of 17+ years.
 
This is the recipe Shari used, and (with her permission) I am posting a couple pics of the finished product. I took the photos and watched her prepare these step by step, and then I ate these gorgeous shrimp (someone had to do it…I sacrificed for the team)! Shari and her husband Richard did ALL the true work on these scrumptious coconut shrimp.

Our friends Shari and Richard, with the coconut shrimp.

Where The Recipe For These Coconut Shrimp Originated

The original recipe was published in Bon Appetit magazine’s October 2006 issue. It is a fairly straightforward recipe, and an incredibly delicious appetizer. This is the chili sauce (below) used for this recipe, which can usually be found in the Asian section of most grocery stores.

Coconut Shrimp with Sweet Chile-Lime Sauce / The Grateful Girl Cooks!

It’s a fairly easy recipe to make. You mix up the dipping sauce, make the batter, then coat the shrimp with the batter, roll them in a seasoned coconut topping and deep fry until done.

The coconut shrimp are nice and crunchy, and when dipped in the sweet and spicy chili-lime sauce…oh my! What an amazing appetizer! I really hope you will give these yummy coconut shrimp a try. Have a great day!

Looking For More APPETIZER Recipes?

You can find all of my appetizer recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.epicurious.com/recipes/food/views/Coconut-Shrimp-with-Sweet-Chili-Lime-Sauce-236168

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Coconut Shrimp With Sweet Chili-Lime Sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!

Category: Appetizer, Main Dish
Cuisine: American
Keyword: coconut shrimp
Servings: 16
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the sauce:
  • 3/4 cup Asian sweet chili sauce (I use Mae Ploy)
  • 3 Tablespoons chopped fresh cilantro
  • 2 1/2 Tablespoons fresh lime juice
For the shrimp:
  • 3/4 cup all-purpose flour
  • 1 teaspoon curry powder (preferably Madras style)
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg , beaten
  • 1 cup club soda
  • 1/4 cup Vegetable oil (for deep frying)
  • 1 1/2 cups medium shredded unsweetened coconut
  • 16 large shrimp , peeled, deveined, tails left intact
US Customary - Metric
Instructions
  1. Make the sauce: Mix the sweet chili sauce, chopped cilantro, and lime juice in a small serving bowl. Cover and chill (sauce can be made a day ahead).
  2. Make the batter for the shrimp: Whisk the flour, curry powder, baking powder and salt in a medium-sized bowl. Add in the lightly beaten egg and the club soda. Whisk these ingredients together only until the ingredients are incorporated. The batter should still be a bit "lumpy". Set the batter aside and let it "rest" for approximately 15 minutes.
  3. To make the shrimp: While the batter is "resting", pour vegetable oil into a large, heavy saucepan (or an electric skillet with temperature gauge). Use enough oil to come up about halfway up the sides of your pan. Attach a deep-fry thermometer to the saucepan. Heat the oil on medium until it reaches 375 degrees.

  4. Before you cook the shrimp, line a baking sheet with several thicknesses of paper towels (to drain the shrimp once cooked). Spread the coconut out onto a plate. Line up the batter bowl, then the plate of coconut and place them near the pan with the hot oil.

  5. Working with one shrimp at a time (hold the shrimp by the tail!), dip it into the batter. Allow the excess batter to drip back into the bowl, then roll it in the coconut, still holding onto that tail. Cover both sides of shrimp-you may have to use your other hand to scoop some of the coconut onto the shrimp.

  6. Carefully put the shrimp into the 375 degree oil (make sure the oil is at temperature before adding, to ensure a good crunch and browning). Work in batches, cooking 4-5 shrimp at a time. Deep-fry the shrimp about 2- 1/2 minutes (turning halfway through cooking time). Remove the golden brown colored, cooked shrimp to the paper-towel lined baking sheet to drain. **Before you add the next batch of shrimp to the oil, make sure the oil is back to temperature! (this is important!). Serve shrimp hot, with dipping sauce on the side. Enjoy!

Nutrition Facts
Coconut Shrimp With Sweet Chili-Lime Sauce
Amount Per Serving (1 shrimp + sauce)
Calories 143 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 25mg8%
Sodium 216mg9%
Potassium 83mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 1.1mg1%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!

 

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Feb
2014

Pan Seared Creole Salmon

categories: Main Dishes, Seafood
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Make delicious, lightly seasoned, pan seared Creole salmon fillets, using only a few ingredients, and have it on the table in under 15 minutes!Make delicious, lightly seasoned, pan seared Creole salmon fillets, using only a few ingredients, and have it on the table in under 15 minutes!
If you are looking for an EASY and DELICIOUS way to prepare salmon…look no further. I debated whether even to post this Pan Seared Creole Salmon as a “recipe”, but decided to preserve it on my blog for all time. This is my “go to” way to prepare salmon fillets. Seriously- this is THE way I have prepared salmon fillets in our home for the past several years. It is so easy to prepare this delicious seafood.

One of my dearest friends (who happens to be a fantastic cook) said it was fantastic after being served this for dinner in our home recently. In the summer my husband loves to grill salmon on a cedar plank on our Weber BBQ (when it sunny and dry outside!), but this truly is how we cook salmon 9 times out of 10. We LOVE it!

I sure hope you will give it a try. Salmon is so good for you, and this recipe only takes 15 minutes, from start to finish! EASY! Here’s how to make this yummy dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Pan Seared Creole Salmon

Lightly sprinkle the creole seasoning onto one side of the salmon fillets. I used skinless fillets.

Salmon fillets are lightly seasoned with creole (cajun) seasoning.

This is the seasoning I use (shown below) in case you were wondering. NO, I do not receive any compensation for this product. If you do not have access to this seasoning mix, I recommend my recipe for homemade Cajun seasoning mix. It is a great substitute, and is very easy to make!

The seasoning mix used for this recipe.

Pan-Sear The Salmon Fillets

Heat oil on medium high heat in a large skillet. Place the salmon fillets, seasoned side down, into the hot skillet.

The salmon fillets are pan seared, seasoned side down, in hot oil.

When half of the way done, carefully turn the salmon to the other side and continue cooking until the salmon is done. Depending on the size of the salmon used, it “usually” only takes about 8-9 minutes total to cook the fillets.

Pan seared creole salmon cooking in skillet.

Baste Pan Seared Cajun Salmon With Melted Butter

After turning the fillets to the other side, butter is added to skillet. Let the butter melt in the skillet. Continue cooking side 2 of the salmon, and spoon the melted butter up and all over the salmon continuously while it finishes cooking. As the salmon cooks, the butter browns, and will add GREAT browned butter flavor to the salmon!

Melted butter is used to baste the creole salmon.

Once the fish is cooked through and flakes easily, this pan seared Creole salmon is ready to eat. See just how EASY it is to make? Enjoy!

A pan seared creole salmon fillet is served with rice and vegetables on the side.

Hope you enjoy this delicious pan seared creole salmon. We LOVE it! Have a good day, and I hope you will come back soon.

Looking For More SALMON Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few salmon recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Pan Seared Creole Salmon
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Make delicious, lightly seasoned, pan seared Creole salmon fillets, using only a few ingredients, and have it on the table in under 15 minutes!

Category: Entree
Cuisine: Cajun
Keyword: pan seared Creole salmon
Servings: 2 servings
Calories Per Serving: 353 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Skinless salmon filets (we've used salmon with skin on, it's ok, but messy to remove at serving time).
  • Tony Chachere's Original Creole Seasoning (I'm sure any Cajun or Creole seasoning will work)
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
US Customary - Metric
Instructions
  1. Lightly (do not put too much seasoning on!) sprinkle the surface of ONE side of each of the salmon filets.
  2. Heat the olive oil in a large non-stick skillet over medium-high heat. Once the skillet is very hot (but not smoking), place the salmon in SEASONING SIDE DOWN. It should sizzle.
  3. After 3-4 minutes (depending on thickness of filets), carefully turn salmon over; continue cooking. After 2-3 minutes (when salmon is right on the verge of being done, add the butter to the pan.
  4. Once the butter is melted, continually spoon up the melted butter and pour over tops of salmon. Continue to "baste" the salmon with butter for a couple of minutes. Remove salmon from skillet and serve!
Nutrition Facts
Pan Seared Creole Salmon
Amount Per Serving (1 g)
Calories 353 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 108mg36%
Sodium 124mg5%
Potassium 833mg24%
Protein 33g66%
Vitamin A 245IU5%
Calcium 20mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make delicious, lightly seasoned, pan seared Creole salmon fillets, using only a few ingredients, and have it on the table in under 15 minutes!

 

Save

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