Seafood

Scallop Kabobs

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Scallop Kabobs
Instructions
  1. Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
  2. Parboil green peppers for 2 minutes.
  3. On eight metal or water-soaked wooden skewers, alternately thread the green peppers, scallops, and cherry tomatoes.
  4. Combine next five ingredients in a small bowl. Brush kabobs with wine/oil/lemon mixture.
  5. Grill or broil the kabobs for 15 minutes, turning and basting frequently. Serve two skewers per serving.
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Baked Salmon Dijon

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Baked Salmon Dijon
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Preheat oven to 400 °F.
  2. Whisk sour cream, dill, scallions, mustard, and lemon juice in a small bowl to blend.
  3. Lightly coat baking sheet with cooking spray.
  4. Place salmon, skin side down, on the prepared baking sheet.  Sprinkle with garlic powder and pepper, then spread with sauce.
  5. Bake salmon fillets until each is opaque in the center and flakes easily with a fork in the thickest part, about 20 minutes (to a minimum internal temperature of 145 °F).
  6. Serve immediately.
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Red Snapper Provencal

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Red Snapper Provencal
Instructions
  1. Heat olive oil in a large, heavy-bottom sauté pan.
  2. Add fillets, and sauté over high heat for 4–5 minutes on each side or until each side is golden brown and the fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).
  3. Remove fillets from the pan, cover to keep warm, and set aside.  Drain excess fat from pan, but do not clean.
  4. Add garlic to sauté pan, and cook for about 30 seconds, until it begins to soften.  Do not brown.
  5. Add chicken broth to the pan, and bring to a boil over high heat.  Add remaining ingredients, and return to a boil.  Lower heat and simmer for 5 minutes.
  6. Serve each fish fillet with ½ cup of sauce.
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Spanish-Style Shrimp Stew

Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov

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Spanish-Style Shrimp Stew
Instructions
  1. Heat olive oil in a large sauté pan.  Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5–7 minutes.
  2. Add tomatoes, chicken broth, and potatoes, and bring to a boil.  Lower temperature to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes.
  3. Add shrimp, oregano, lemon juice, and basil, and mix gently.  Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F). 
  4. Add salt and pepper.
  5. Serve 1½ cups stew (each serving to include about six shrimp). 
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Teriyaki-Glazed Salmon With Stir-Fried Vegetables

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Teriyaki-Glazed Salmon With Stir-Fried Vegetables
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Instructions
  1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 7.
  2. Preheat oven to 350 ºF.
  3. Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger.  Mix well.  Pour over salmon, and marinate for 10–15 minutes.
  4. Remove salmon from the marinade, and discard unused portion.
  5. Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).
  6. Meanwhile, heat oil in a large wok or sauté pan.  Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute.
  7. Add vegetables, and continue to stir fry for 2–3 minutes or until heated through.  Add soy sauce.
  8. Serve one piece of salmon with 1 cup of vegetables.
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Grilled Tuna With Chickpea and Spinach Salad

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Grilled Tuna With Chickpea and Spinach Salad
Instructions
  1. Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
  2. Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks.  Marinate for 5–10 minutes.
  3. Meanwhile, combine all salad ingredients. (Salad can be made up to 2 hours in advance and refrigerated.)
  4. Grill or broil tuna on high heat for 3–4 minutes on each side until the flesh is opaque and separates easily with a fork (to a minimum internal temperature of 145 °F).
  5. Serve one tuna steak over 1 cup of mixed salad.
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Baja-Style Salmon Tacos

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Baja-Style Salmon Tacos
Instructions
  1. Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature.
  2. Prepare taco filling by combining all ingredients.  Let stand for 10–15 minutes to blend the flavors.
  3. To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander, and salt in a bowl. 
  4. Place salmon fillets in a flat dish with sides.  Pour marinade evenly over fillets.
  5. Place salmon fillets on grill or broiler.  Cook for 3–4 minutes on each side, until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).  Remove from the heat and set aside for 2–3 minutes.  Cut into strips.
  6. To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet. 
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Asian-Style Steamed Salmon

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Asian-Style Steamed Salmon
Instructions
  1. Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil (optional) in a large, shallow sauté pan.  Bring to a boil over high heat, then lower heat and simmer for 2–3 minutes.
  2. Add salmon fillets, and cover with a tight-fitting lid.  Cook gently over low heat for 4–5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
  3. Serve one piece of salmon with ¼ cup of broth.
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Salmon with Leeks

Salmon with Leeks

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Salmon with Leeks
Instructions
  1. Wash the leeks and slice into discs.
  2. In a medium-sized skillet, heat the oil and cook the leeks over medium heat for 5 minutes. Season to taste.
  3. Pour the stock over the leeks. Add the salmon. Add several dill fronds to stock.
  4. Cover pan, reduce heat and gently poach salmon for 8-10 minutes.
  5. Remove salmon and leeks to a warm platter. Garnish with fresh, chopped dill and serve.
Recipe Notes

http://lizthechef.com/2011/04/07/kelseys-salmon-with-leeks/

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Tuna Salad

Tuna Salad

By

    Stephanie Kinturi
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Tuna Salad
Cuisine Seafood
Servings
people
Ingredients
Cuisine Seafood
Servings
people
Ingredients
Instructions
  1. Place hardboiled eggs into a medium size bowl and mash with a potato masher  until texture is crumbly.
  2. Add diced celery and dill relish.
  3. Drain water out of tuna making sure to squeeze out as much as possible. Empty  into bowl with other ingredients. Break up the tuna into small pieces with a fork.
  4. Add remaining ingredients and stir well.
Recipe Notes

Serving suggestion:  Serve inside a whole wheat pita, tortilla or on top of a whole wheat
English muffin and melt cheddar cheese over for a great tuna melt.

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