Seafood

Roasted Maple-Soy Glazed Salmon

You won't believe the amount of flavor you get from just three ingredients. The trick is WHICH three ingredients you blend for the salmon. I promise you this: it's the perfect flavor combination of sweet and savory. The maple syrup and soy sauce compliment each other beautifully, and the Dijon mustard adds the right amount of "kick". Taste and aroma literally soar off the plate.

I prefer to simmer the glaze ingredients together to create a sauce that actually sticks to the salmon. If you prefer to skip this step, just brush the thinner glaze over the salmon every few minutes as it bakes in the oven.

Roasted Maple-Soy Glazed Salmon

Cooking spray
4 salmon fillets, about 8 ounces each
Salt and freshly ground black pepper
4 tablespoons maple syrup
4 tablespoons soy sauce
4 tablespoons water
2 teaspoon Dijon mustard

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray or line with parchment paper. Arrange the salmon on the prepared pan and season with salt and pepper.
In a small saucepan, combine the maple syrup, soy sauce, water, and Dijon mustard. Whisk to blend and set the pan over medium-high heat. Simmer for 5 minutes, until the mixture reduces to a thin glaze (somewhere between a maple syrup and honey consistency). Pour the glaze all over the salmon.
Roast for 10 to 12 minutes, until the salmon is fork-tender.

Serves 4

Hoisin-Glazed Salmon with Toasted Sesame Seeds

This restaurant-quality dish comes together with just a handful of ingredients!

Hoisin-Glazed Salmon with Toasted Sesame Seeds

4 salmon filets, about 5 ounces each

Salt and coarse black pepper

1/4 cup hoisin sauce (a blend of fermented soybeans, sweet potato, garlic, chile peppers, and spices)

2 teaspoons toasted sesame seeds (sold pre-toasted in the spice aisle)

Preheat the oven to 400 degrees. Place the salmon in a shallow baking dish and season with salt and coarse pepper. Spoon the hoisin sauce all over the top of the salmon (it will drip down the sides, so don’t worry about that).

Bake for 10 to 15 minutes, until the salmon is fork-tender.

Sprinkle the sesame seeds over top before serving.

Serves 4

Roasted Salmon with Balsamic Caramelized Onions

What's the trick to this outstanding recipe? Time -- let those onions caramelize over time. If you try to rush things by turning up the heat, the onions will burn before their inherent sweetness comes out. Grab a glass of wine, sit back and let the sugary magic happen!

Roasted Salmon with Balsamic Caramelized Onions

1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onion
3 tablespoons good quality balsamic vinegar
Cooking spray
4 salmon fillets
Salt and freshly ground black pepper

Heat the butter and oil together in a large skillet over medium heat. Add the onions and cook for 10 minutes, until lightly golden. Add the vinegar and cook for 10 to 15 more minutes, until the onions are very dark brown, stirring occasionally.
Meanwhile, preheat the oven to 400 degrees. Coat a shallow roasting pan with cooking spray.
Season the salmon with salt and pepper and arrange in the prepared pan.
Roast for 15 to 20 minutes, until the fish is fork-tender.
Serve the salmon with the onions spooned over top.

Serves 4

Spicy Shrimp and Vegetables

This is a simple, colorful dish that's as light as it is fabulous! You control the heat - add a little hot sauce or a lot - or serve extra at the table to please every palate. I often serve this dish with rice so I can soak up the extra hot sauce!

Spicy Shrimp and Vegetables

1 tablespoon peanut oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 1/4 pounds large or extra large shrimp, peeled and deveined
1 cup snow peas or snap peas, ends trimmed
1 cup julienned carrots
1 cup broccoli florets
1/2 cup good-quality vegetable or chicken stock
2 tablesoons mirin (Japanese rice wine)
1 tablespoon hot sauce, any variety, plus more to taste
Salt and fresh ground black pepper
1/4 cup fresh cilantro leaves

Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and cook for 1 minute. Add the shrimp, snow peas, carrots, and broccoli and cook for 1 minute. Add the broth, mirin and hot sauce and cook for 1 to 2 minutes, until the shrimp are opaque and cooked through and the vegetables are crisp-tender. Remove from heat and season to taste with salt and pepper.
Transfer to serving plates and top with cilantro. Serve with additional hot sauce if desired.

Serves 4

Caesar Salad with Seared Scallops

I adore Caesar salad. I like it with grilled chicken, grilled shrimp, and now - with seared scallops! My Caesar dressing is pretty simple, and I think you'll love how rich and creamy it is.

Caesar Salad with Seared Scallops

4 large eggs
For the Caesar dressing:
4 cloves garlic, mashed and minced
2 teaspoons Dijon mustard
2 teaspoons cider vinegar
2 tablespoons mayonnaise
1/2 cup olive oil
Salt and freshly ground black pepper
Fresh lemon juice, optional
Minced anchovies, optional
For the scallops: 
1 tablespoon olive oil
1 teaspoon butter
1-1 1/4 pounds sea scallops (about 16)
Salt and freshly ground black pepper
For the salad:
6 cups chopped romaine lettuce
1/2 cup thinly sliced radicchio
1 cup croutons (you can also make your own by toasting a cubed sourdough baguette that's been brushed with olive oil and seasoned with garlic and onion powder)
1/4 cup grated parmesan cheese

To make the hard-boiled eggs, place the eggs in a medium saucepan and pour over enough water to cover by 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium-high and gently boil for 12 minutes. Drain and plunge the eggs in ice water to prevent further cooking. When cool enough to handle, peel and halve the eggs.
To make the Caesar dressing, in a blender, combine the garlic, mustard and cider vinegar. Add the mayonnaise and process until blended. With the blender running, gradually add the oil in a steady stream until the dressing is thick and creamy. Season to taste with salt and pepper. If desired, season to taste with lemon juice and anchovies.
To make the scallops, heat the butter and oil together in a large skillet over medium-high heat. Season both sides of the scallops with salt and pepper and add them to the hot pan. Cook for 1 to 2 minutes per side, until the scallops are cooked about 1/4-inch into the center (the center should still be translucent).
To assemble the salad, arrange the romaine, radicchio and croutons in salad bowls. Top with the hard-boiled eggs, Caesar dressing, parmesan cheese, and seared scallops.

Serves 4

Elbow Macaroni with Garlicky Shrimp and Tomatoes

It's National Macaroni Day! Let's celebrate with this simple and delicious combination of tender pasta, sweet shrimp and tangy tomatoes! So easy, and perfect for a summer night. Plus, you can take advantage of summer's finest ingredients - sweet, ripe tomatoes and fresh basil.

Elbow Macaroni with Garlicky Shrimp and Tomatoes

12 ounces elbow macaroni
1 tablespoon olive oil
1/2 cup chopped yellow onion
3-4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 cup white wine or vermouth
1/2 pound large shrimp, peeled and deveined
2 cup chopped fresh tomatoes (preferably vine-ripened)
Salt and freshly ground black pepper
Fresh basil leaves

Cook the macaroni according the package directions. Drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until soft. Add the oregano and red pepper flakes and cook for 1 minute, until the oregano is fragrant. Add the wine and bring to a simmer. Add the shrimp, tomatoes and reserved cooking liquid and cook for 2 to 3 minutes, until the shrimp are opaque and cooked through and the tomatoes start to break down, stirring frequently.
Remove from heat and season to taste with salt and pepper. Garnish with fresh basil leaves before serving.

Serves 4