Tag: seafood
Pepper Jelly Glazed Salmon
Salmon is definitely one of my favorite fish to eat
So I’m always trying to figure out a new way to serve salmon that my family will love
I was trying to come up with a good glaze and I remembered we had a jar of pepper jelly my wife made and I thought that’s it!
This turned out so good, a little sweet, a little spicy, a lot of yum!
By the way you can find pepper jelly at local farm markets as well
We started off with a 1 1/2 pound salmon fillet
We trimmed the belly fat off , along with the very end section closest to the tail
Our dog Pippin will be happy to get these cooked scraps!
Let’s cut the remaining salmon into even portions
We are going to leave the skin on and just easily remove it after cooking
Next we will need some Southwestern Dry Rub
Click on our link to make your own
Start by sprinkling 1 tablespoon on each portion
Continue until they are all nicely coated
I like the salmon to sit for 10-15 minutes to allow the rub to settle in
Preheat the oven to 400 F
Put the salmon in the oven for 4-5 minutes to start
Next we will need some pepper jelly
There are many different kinds
I’m using jalapeno because there is some heat and some sweet which is perfect for this dish
It’s time to remove the salmon from the oven and apply some pepper jelly
I heated the jelly up a bit to make it easier to spread
Give them all a good glazing
Place back into the oven and cook an additional 3-4 minutes or until a knife inserted into the thickest part of the fish comes out easy and clean
As promised the fish pulls easily away from it’s skin
We served this over a bed of rice with some fresh chopped scallions!
Enjoy!!!
Simply Sundays! ~ Pepper Jelly Glazed Salmon
Ingredients
1 1/2 pound salmon fillet
4 tablespoons (more as needed) of Southwestern Dry Rub
1/2 cup of pepper jelly (more as needed)
Directions
Take a 1 1/2 pound salmon fillet and trim the belly fat off, along with the very end section closest to the tail. Leave the skin on the salmon
Cut the remaining salmon into even portions. Once you cook the salmon, you will be able to remove the fillets easily from the skin
Sprinkle each salmon filet with 1 tablespoon of Southwestern Dry Rub and then add more as needed. Let the salmon sit for 10-15 minutes to allow the rub to settle in
Place the salmon into a 400 F oven for about 4 minutes. Remove from the oven and apply some pepper jelly (I heated the jelly up a bit to make it easier to spread)
Place back into the oven and cook an additional 3-4 minutes or until a knife inserted into the thickest part of the fish comes out easy and clean. Using a spatula carefully remove the fillet from it’s skin
Serve over a bed of rice and top with scallions
Tools used to make this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
Architec Gripperwood Cutting Board
© Simply Sundays 2016
All rights reserved
Shrimp with Garlic Sauce (Gambas Al Ajillo)
White wine, smoky paprika and garlic make an incredibly flavourful sauce for this delicious shrimp
This is a fantastic Spanish dish my friend Rick and his wife were gracious enough to share with me
Here is my take on Gambas Al Ajillo or Shrimp with Garlic Sauce
This is great as a starter or a main course
We will need 4-6 garlic cloves, 1 cup of fresh parsley, 1 cup of dry white wine (Like a Chardonnay), 1 tablespoon of smoked paprika and 1/2 teaspoon of cayenne pepper
Here I have about 2 pounds of cleaned shrimp
Place them in a large mixing bowl
Drizzle about 1 tablespoon of extra virgin olive oil on them
Add in 1 cup of dry white wine
Sprinkle in 1 tablespoon of smoked paprika
Next I add 1/2 teaspoon of cayenne
This is going to have some kick, so you can add less or add hot paprika instead, which will have a more subtle heat
You can also omit this all together
Add 1/2 teaspoon of kosher salt
Chop the cup of parsley
Add about half the parsley to the shrimp
Give everyone a stir to combine
Let the mixture meld for about 10 minutes
Next, add about 6 cloves of garlic into a food processor
This is a garlic sauce so don’t be afraid to use a lot. As Rick would say, “There is no such thing as too much garlic”
Chop the garlic very fine
Add about 2 tablespoons of olive oil to a pan over medium low heat
Next add in the chopped garlic
Cook the garlic until tender being very careful not to burn it as that will leave a bitter taste
I like to tilt the pan and gather the garlic in a pool of the oil
This way we fry it without exposing it to too much heat
Pool it up and cook until tender and lightly browned
Add the shrimp into the pan and cook 2-4 minutes on the first side
Flip and cook 2-3 minutes more
Add 2 tablespoons of butter to make the sauce a little richer
Cook another 2-3 minutes, stirring the shrimp and sauce to melt the butter and combine
Remove from the heat
Sprinkle the shrimp with the remaining parsley
We served this family style, so dive in and don’t forgot to sop up that delicious sauce with some crusty bread!
Enjoy!!!
Simply Sundays! ~ Shrimp with Garlic Sauce (Gambas Al Ajillo)
Ingredients
2 pounds of cleaned shrimp
1 cup of dry white wine
1 tablespoon of smoked paprika
1/2 teaspoon of cayenne pepper (optional)
1 cup of fresh parsley
1/2 teaspoon of kosher salt
6 garlic cloves
2 tablespoons of olive oil (plus a drizzle for the shrimp)
2 tablespoons of butter
Directions
In a bowl, drizzle shrimp with olive oil, then add in 1 cup of white wine, 1 tablespoon of paprika, 1/2 teaspoon of cayenne, 1/2 cup of chopped parsley and 1/2 teaspoon of kosher salt. Mix to combine. Let the mixture meld for about 10 minutes
Heat 2 tablespoon of olive oil and add in 6 garlic cloves finely chopped. Cook until just softened, about 4-6 minutes being careful not to burn the garlic
Add the shrimp into the pan and cook 2-4 minutes on the first side. Flip and cook 2-3 minutes more. Add 2 tablespoons of butter to make the sauce a little richer. Cook another 2-3 minutes, stirring the shrimp and sauce to melt the butter and combine
Remove from the heat. Sprinkle the shrimp with the remaining parsley
Serve immediately
Tools used to make this recipe
Royal Classique Measuring Cups
Architec Gripperwood Cutting Board
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
KitchenAid 3-Speed Hand Blender
Calphalon Cookware 10-inch Fry Pan,
© Simply Sundays 2016
All rights reserved