Baked Shrimp

This is a recipe that I got off of Pinterest. It was really easy to make and tasted delicious! I used a pound of shrimp and it was the perfect amount for my husband and I to share. I think the whole thing took like 20 minutes to make, so it will be my new go to for a quick dinner.

BAKED SHRIMP

• 1 stick of butter
• 2 lemons, sliced thin
• 2 lbs. of shrimp, tail on
• 1 packet of Italian dressing powder

Melt the butter on a baking sheet that is lined with foil. Put the shrimp in the butter and let it get coated. Sprinkle it with the Italian dressing. Put the lemon slices on top of the shrimp. Bake at 350 for 15 minutes.

Salmon with Strawberry Salsa

A couple of years ago I signed up on Google alerts to have any news article with the word "recipe" in it to be emailed to me on a daily basis. I have loved this and have gotten some great recipes from it. This is where I got this strawberry salsa recipe - from Freep.com. Whatever that is. Anyways, this dish was soooo good! It's a perfect summer recipe because it's light, fresh, and has a wonderful fruity flavor to it. The recipe said to serve this salsa with grilled chicken or salmon, so we opted for the latter for our seafood night. We grilled the salmon very simply by just brushing it with butter and seasoning it with salt and pepper. If you're a salmon fan, make this recipe this summer!

STRAWBERRY SALSA

• 1 English or seedless cucumber, finely chopped

• 1 green onion, washed, ends removed, thinly sliced

• 2 tablespoons fresh cilantro leaves, cut into strips

• 3 to 4 tablespoons seasoned rice vinegar

• 2 cups fresh strawberries, hulled, diced small

• 1 yellow pepper, stemmed, cored, seeded, diced small

In a medium bowl mix the cucumber, green onion, cilantro and vinegar. Cover and chill at least one hour.

Just before serving, fold in the strawberries and yellow pepper.

Pineapple Shrimp Rice Bake

I got this recipe out of Taste of Home's Casseroles, Slow Cooker, and Soups cookbook. Joe and I loved the taste of this dish and it was pretty healthy too. Next time I would add some heat to it, either fresh ground pepper or maybe even a few shakes of Tabasco.

PINEAPPLE SHRIMP RICE BAKE

• 2 cups chicken broth
• 1 cup uncooked long grain rice
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tablespoons canola oil
• 2 teaspoons soy sauce
• 1/4 teaspoon ground ginger
• 1-1/2 pounds cooked medium shrimp, peeled and deveined
• 1-1/2 cups cubed fully cooked ham
• 3/4 cup pineapple tidbits, drained

In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender.

Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.

Herbed Salmon

One of my favorite restaurants is Market Street Grill. They specialize in seafood and fly in fresh fish daily....yum! Well I took a cooking class at Thanksgiving Point and the chef from Market Street Grill was there teaching us all about seafood. It was awesome! He actually made this dish for us and absolutely loved it. You can get many recipes from the restaurant here.

HERBED SALMON

Sauce Ingredients:

• 2 tablespoons champagne vinegar
• 1 tablespoon shallots, finely diced
• 1 tablespoon extra virgin olive oil
• salt and pepper to taste

Method:
Combine all of the above ingredients one hour before preparing filets. Set aside.

Salmon Ingredients:

• 2 Six ounce boneless, skinless salmon filets or chicken breasts (pounded for consistent thickness)
• 1 tablespoon olive oil
• 1 teaspoon canola oil
• 1 tablespoon fresh Italian parsley, chopped
• 1 tablespoon regular parsley, shopped
• 1 tablespoon fresh basil, chopped
• ½ tablespoon fresh rosemary, chopped
• ½ tablespoon fresh cilantro, chopped
• ½ tablespoon fresh oregano, chopped
• salt and fresh cracked pepper, to taste

Method:
Combine Italian parsley, parsley, basil, rosemary, cilantro, oregano and salt and pepper. Set aside. Brush both sides of filets or chicken breasts with olive oil. Roll in herb mixture until well coated.

Oil a sauté pan with canola oil. Over medium-high heat, cook filets or chicken breasts for three minutes per side. Spoon sauce over top and serve.

Roasted Salmon with Cinnamon and Cumin

I absolutely LOVE this recipe! Not only did it taste delicious but it was also incredibly easy to make and it's healthy. The combination of sweet taste that comes from the cinnamon and brown sugar combined with the smokiness of cumin is wonderful. I got this from the Best of the Best From Utah cookbook.

ROASTED SALMON WITH CINNAMON AND CUMIN

• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 4 (6-8 ounce) salmon fillets
• 2 tablespoons brown sugar
• 2 tablespoons grated orange zest
• 3/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• Salt and pepper to taste

Combine orange and lemon juices and pour over salmon in a marinating dish. Refrigerate for up to 2 hours.

Preheat oven to 400 degrees. Combine sugar, orange zest, cumin, cinnamon, salt and pepper in a small bowl. Remove fish from the marinating dish and place in an oiled baking dish. Rub the sugar mixture over both sides of the salmon, and bake in the oven for approximately 10-15 minutes, until the salmon is just opaque.