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Category: Vegetables (Page 15 of 39)

Saffron Poached Salmon Recipe

Ingredients:
4 (5-ounces each) skinless, boneless salmon steaks
2 pinches of saffron threads, crumbled
1 lemon, sliced
2 bay leaves
1 tablespoon black peppercorns
2 tablespoons fresh dill
Zest and juice of a lemon
Pinch of salt
Water
Black pepper

Instructions:

In a large straight-sided saucepan, combine saffron, lemon, bay leaves, peppercorns, salt and enough water to come halfway up pan.

Bring water to a boil over high heat, then reduce to medium-low. Gently simmer ingredients for five minutes.

Carefully add salmon to pan in one layer. Adjust heat so the poaching liquid shows movement but isn’t bubbling. Cook uncovered until salmon is firm and just cooked through, about 10 minutes.

Use a slotted spatula and remove salmon from liquid and let drain. Place on a stack of paper towels for a few minutes.

Transfer each to a plate and garnish with fresh dill and black pepper to taste and serve.


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Seafood Bisque Recipe

Ingredients:
1/2 cup finely chopped shallots (about 2)
1/4 cup finely diced celery
2 sticks butter
1 quart water
1 tablespoon chicken stock
2 6.5-oz. chopped clams with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod (leave in one piece)
1/3 lb salmon (leave in one piece-remove skin)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
Chives for garnish, optional

Instructions:

Sautè shallots and diced celery in butter, until soft. Stir with a wire whip for 5 minutes, on low heat and set aside.

Bring 1 quart of water to a boil. Add chicken stock, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock.

Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.

Carb Count: 2-3 carbs per serving. Serves 6-8


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Seafood Surprise Recipe

Ingredients:
1/2 lb shrimp, steamed & shelled
1/2 lb crab meat
1/2 lb oysters, steamed & shelled
1/4 cup pimientos, chopped
1/4 cup Green olives, chopped
1 Garlic clove, minced
1/2 cup onion, chopped
1 cup mayonnaise
1 tablespoon dill, chopped
1 tablespoon lemon juice, or lime
1/2 cup green bell pepper, chopped
1/2 cup pork rinds, crushed

Instructions:

Mix all ingredients except the pork rinds.

Put into a greased casserole. Cover and bake for 10 minutes at 350°F-180°C.

Add pork rinds and return to oven for 20 minutes more.

Carb Count: 6.6 per serving. Serves 6


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Smoked Salmon Stuffed Belgian Endive Boats Recipe

Ingredients:
6 ounces smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated
1/4 cup green onion, chopped
1 tablespoon fresh lemon juice
2 tablespoon fresh dill, minced
2 Tablespoon olive oil
Salt and pepper to taste
4 large Belgian endives

Instructions:

Combine all ingredients except endive in a bowl and mix well.

Pull endive leaf away from the head (resembles a small boat) and fill with mixture.

Chill in the refrigerator until ready to serve.


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Tilapia Puttanesca Recipe

Ingredients:
1 pound fresh or frozen skinless tilapia fillets
1/8 teaspoon salt
1/2 medium red onion, cut into wedges
1 tablespoon olive oil
2 cloves-garlic, minced
1 14.5 ounce can diced tomatoes, undrained
2 teaspoons dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 cup pitted Kalamata or mixed olives
1 tablespoon capers, drained (optional)
2 tablespoons coarsely chopped fresh italian (flat-leaf)parsley

Instructions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the salt, set aside.

In a large skillet cook onion in oil over medium heat about 8 minutes or until tender, stirring occasionally. Stir in garlic, tomatoes, oregano, and crushed red pepper. Bring to a boil. Reduce heat. simmer, uncovered for 5 minutes.

Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling. Reduce heat. Cook covered, for 6-10 minutes or until fish flakes when tested with a fork.

Remove fish to a serving platter. Simmer sauce, uncovered for 1 to 2 minutes more until thickened.

To serve, spoon sauce over fish. sprinkle with parsley.

Carbs per serving: 8 g. Servings: 4 – 4 ounce fish and about 1/2 cup sauce each.


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Tuna Fish Canapes Recipe

Ingredients:
1 can (6 ounces) solid white albacore tuna, water-packed
2 teaspoons minced onion
3 drops lemon juice
1/2 cup minced celery
1/4 cup minced red pepper
1/2 teaspoon curry powder
2 1/2 tablespoons light sour cream
Cucumber slices and celery pieces

Instructions:

Combine all ingredients except cucumber slices and celery pieces. Refrigerate 1 hour to blend flavors.

Spread mixture on cucumber slices and use as a stuffing for the celery.


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Roasted Vegetables with Tuna Recipe

Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, –  Jalapeno or Serrano (seeded and minced)
3 tablespoon of olive oil
1 ½ tablepoons of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets

Instructions:

Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad.

Put the vegetables in a serving bowl and stir in the chile.

Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently.

Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.

Carb Count: 10 carbs per serving. Serves 4.


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Crab Topped Shrimp Recipe

Ingredients:
16 fresh or frozen large shrimp in shells (about 12 oz)
2 tablespoons light tub-style cream cheese, softened
2 tablespoons light mayonnaise or salad dressing
1 teaspoon dijon-style mustard
1/3 teaspoon salt
1 6.5 oz can lump crabmeat, drained and flaked
2 tablespoons finely chopped green onion
2 tablespoons finely-chopped roasted red sweet pepper

Instructions:

Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp, pat dray with paper towels.

Preheat oven to 425 degrees. Line a 15×10 inch baking pan with foil, set aside.

In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayonnaise, mustard and salt. Stir in crabmeat, green onion, and roasted pepper until combined.

Butterfly eat shrimp but cutting through the rounded side almost to the other side, open shrimp and lay flat, cut sides down, in prepared baking pan.

Divide crab mixture among shrimp in a mound on each shrimp. Bring shrimp tails up and over the crab mixture.

Bake about 10 minutes or until shrimp are opaque. Serve warm.

Carbs: 0 per serving. 16 Servings.


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Crab Quiche Recipe

Ingredients:
8 eggs
Butter
1 cup sour cream
1/4 teaspoon black pepper
1 6 ounce can lump crab meat, drained, flaked and cartilage removed
1/2 cup roasted red sweet peppers, drained and chopped
2 tablespoons snipped fresh Italian (flat-leaf) parsley

Instructions:

Preheat oven to 325 F.

Coat six 6-ounce cups with butter. Set aside.

In a large bowl whisk together the eggs, sour cream, and black pepper. Sire in crabmeat. roasted peppers and parsley.

Dived egg mixture amount prepared custard cups. Place cups on a baking sheet. Bake for 30-35 minutes or until a knife inserted in centers comes out clean. Remove from oven.

Carbs: 1 carb per serving. Makes 6 (1 custard cup each).


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Cucumber Rounds with Salmon Spread Recipe

Ingredients:
Sliced cucumber rounds
1 (6-ounce) can boneless, skinless pink salmon in water, drained
4 ounces cream cheese
1 teaspoon lemon juice
Salt and ground black pepper to taste (just a couple of dashes will do)
Fresh dill for garnish (optional)

Instructions:

Combine all of the ingredients in a large bowl. Use mixer on low speed until well blended. Cover and chill until ready to serve.

Serve on cucumber rounds.

Serves 4.


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