Mix the ingredients together, place in shallow casserole
Top with buttered crumbs and bake uncovered for 3 min.
Lightly grease casserole.
Steam fish over boiling water on rack in covered kettle about 20 min.
Remove skin and bones, break in medium small pieces, adding sprinkles of salt.
white sauce (with added ingredients) and 1 can cream of celery soup
Top with crumbs or potato chips
Bake 350 degrees 40-50 minutes
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
https://www.allrecipes.com/recipe/51283/maple-salmon/
Serves 4 @ 6 oz. per serving
Combine salt and hot water in a medium bowl, stir until the salt is mostly dissolved. Add ice cubes, once the water is cold add scallops. Brine scallops for 10 minutes.
Drain and rinse the scallops under cold water. Transfer to a sheet pan lined with paper towels. Place another sheet of paper towel on top of scallops, gently pressing until each piece is dry. The drier the scallops, the better the sear.
Allow scallops to sit for 10 minutes at room temperature before cooking. Right before cooking, lightly season both sides with salt.
Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add scallops to the pan in a single layer. Gently press on them with a spatula so they make direct contact with the pan. Pan sear until golden brown on the surface, not moving them, about 3 minutes.
Add butter to the pan and allow it to melt. Flip scallops over, use a spoon to baste with butter, tilting the pan as needed. Cook until firm but tender, about 1 to 2 minutes. Turn off the heat and transfer to a clean plate.
Using the same pan to cook the scallops, turn the heat up to medium. Add in garlic and saute until fragrant, 30 seconds. Add in lemon juice and lemon zest, scrape the pan to remove any browned bits and stir into the sauce, cook for about 1 minute. Turn off the heat and whisk in Dijon mustard and heavy cream. If needed, add in some water to the sauce if you want a thinner consistency. Taste and season with salt and pepper as desired.
Add scallops back to the pan, and warm over low heat, 2 minutes. Garnish with chopped dill and black pepper, serve warm.
Clean shrimp. Shell and devein.
Simmer shrimp until just pink. Use this liquid for 3/4 soup can of water.
Saute onion in oil until golden.
Add remaining ingredients except shrimp.
Cover, simmer, and cook several minutes.
Add shrimp and reheat.
Serve with hot cooked rice.
If desired, accompany with mango chutney, grated fresh coconut, fresh pineapple chunks, raisins, chopped macadamia nuts, chopped booked bacon and chopped hard cooked egg yolk.
Be creative in substituting ingredients for this salad: avocado, shredded carrots or cabbage, find food to use up from the fridge and pantry. Use chopped pickles instead of capers but at least try capers, they are so good when pan fried with onions. I used leftover Buckwheat Crepe batter I had for the wrap and sautéed spinach for the greens. I couldn’t get enough of it!
Cod is a mild flavored white fish that cooks so quickly with this method.
Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
Place the gg in a shallow dish.
Add the Parmesan and seasonings to a second shallow dish andmix together with a fork to combine.
Dip each cod filet first in the egg and then in the Parmesan mixture to coat. Arrange on the baking sheet.
Bake for10-12 minutes or until fish is easily flaked with a fork.
Flip after 8 min to get both sides crusted.
Serve with lemon wedges or tartar sauce, if desired.
Can use Panko bread crumbs with the Parmesan Cheese
Cook in Airfryer at 400 degrees 10-12 minutes.
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