Glazed Salmon Teriyaki

I can't take credit for this recipe--I had it at Laura's aunt's house a few weeks ago and then made it this past week. It is the best salmon I've ever made.

Glazed Salmon Teriyaki

4 salmon filets, about 6 ounces each
½ cup soy sauce
¼ cup (packed) brown sugar
¼ cup dry sherry or Madeira wine (I used vanilla extract as a substitute)
2 Tablespoon vegetable oil
4 cloves of garlic, minced
1 Tablespoon peeled and minced ginger

Place salmon filets in a bowl (or large resealable plastic bag)

Combine remaining ingredients in a blender. Blend until smooth; pour over fish.

Refrigerate 1 hour, covered if using a bowl. Turning once during the time.

Preheat oven to 450°. Remove fish from sauce and arrange skin side down in glass or ceramic dish or an aluminum foil lined pan.

Place remaining sauce in a small saucepan. Bring to a boil, reduce heat to medium and simmer for 5 minutes to thicken. Stir often so the sauce doesn’t stick and burn. Spoon over salmon and bake basting once, for 10-13 minutes. Bake time will depend on thickness and temperature of the fish.

Halibut with Leeks

I cooked this recipe for Halibut and Leeks from the latest issue of Cooking Light last night. I haven't cooked much with leeks so I didn't know what to expect with them but it was a pleasant surprise that was quick and easy to cook.

Yummy Baked Salmon

On Saturday night Laura's husband Barry made the most delicious salmon dish. I'm sharing here with his permission. In his words: Share it. Modify it. Make it your own. For someone like me, whose salmon repertoire includes grilled or in a foil pouch, this recipe is a welcome addition. So, so good. It reminded me of dishes I've had at Thai-fusion places.

Medium onion, slightly caramelized in bacon grease and butter.
1-2 Serrano pepper seeded and finely chopped (I used one, but a little more heat with coconut can be good. You could also use jalapeños or other hot pepper.)
½ yellow bell pepper thinly sliced
1 red sweet pepper
¼ to ½ tsp ground cardamom
1 ½ tsp grated fresh ginger
3 tomatoes peeled and diced
2 cloves minced garlic
Handful of crushed mint leaves. I used dried but would prefer fresh.
1 14oz can of coconut milk. To this add a healthy sprinkling of sea salt and gradually whisk in the fresh-squeezed juice of two limes.

Rinse salmon fillets or steaks and place in glass casserole dish. Mix all ingredients and pour over fish. Bake at 300 for 40-60 minutes. Fish is done when it is opaque temp 135-140 degrees.

I’ve sometimes used other spices like cloves and allspice.

Basil Baked Tilapia

Here's my new citrus recipe! I had tilapia to cook last night and when I came across this recipe, I realized I had all of the ingredients. What really convinced me to make it though, was the fact that I'd HAVE to open a bottle of wine....and drink some while cooking. The tilapia was good, too. ;-)

Basil Baked Tilapia

SERVES 4

Ingredients:

1/2 cup white wine
1 tablespoon butter
1 cup fresh basil leaf
4 thin fish fillets, like tilapa
1 lemon, juice of
1/2 teaspoon onion powder
2 tablespoons plain breadcrumbs
paprika
salt and pepper

Directions:

1 Preheat oven to 450*.

2 Pour wine and butter into glass measuring cup and microwave on high until butter begins to melt, about 1 minute.

3 Spread basil leaves over bottom of 9 X 13 glass baking dish, reserving a few large ones for the top of the fish.

4 Place fillets over the basil.

5 Remove the wine mixture from the microwave and add fresh lemon juice.

6 Stir or whisk the wine mixture and pour over the fish.

7 Season the fish with the salt and pepper.

8 Sprinkle the onion powder and bread crumbs evenly over the fish, then add paprika.

9 Cover the pan with aluminum foil, place in lower third of preheated oven, for 12 minutes.

10 Uncover fish and continue to cook until fish is opaque and flakes easily with a fork, about 2-3 more minutes.

11 Serve at once.

Recipe courtesy of: http://www.recipezaar.com/Basil-Baked-Tilapia-94502