4 (4 ounce) salmon fillets
1/4 cup peanut oil
1/8 cup light soy sauce
1/8 cup balsamic vinegar
1/8 cup green onion, chopped
1/2 tablespoon brown sugar
1 garlic clove, minced
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
1.Whisk together all ingredients except filets in medium bowl.
2. Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
3. Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
4. Bake at 400 for 15 minutes.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Saturday, January 30, 2010
Wednesday, December 9, 2009
Shrimp Fettucine Alfredo
• 1 pound fettuccini pasta
• 1 tablespoon butter
• 1 pound cooked shrimp - peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt to taste
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
From Frozen: Thaw overnight in fridge. Heat sauce. Thaw shrimp under cold running water. Add to sauce. Serve over noodles.
• 1 tablespoon butter
• 1 pound cooked shrimp - peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt to taste
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
From Frozen: Thaw overnight in fridge. Heat sauce. Thaw shrimp under cold running water. Add to sauce. Serve over noodles.
Tuesday, April 28, 2009
Teriyaki Salmon
TERIYAKI SALMON
5-7 Oz Salmon Filets
Kikkoman Teriyaki Sauce and Glaze
Season the filets with salt and pepper and pan sear presentation side down first in hot vegetable oil. Just get a nice golden brown on them. Turn over and place immediately on a sheet pan.
Brush liberally with the Kikkoman glaze, finish in the oven till slightly less than medium done. Brush once or twice more with the glaze as it bakes. Remove from oven, brush again, cool, package and freeze.
Thaw in fridge overnight. Reheat covered in an oven proof dish in a 325 degree oven for 10-12 minutes, OR UNTIL JUST HOT THROUGH. Do not microwave.
5-7 Oz Salmon Filets
Kikkoman Teriyaki Sauce and Glaze
Season the filets with salt and pepper and pan sear presentation side down first in hot vegetable oil. Just get a nice golden brown on them. Turn over and place immediately on a sheet pan.
Brush liberally with the Kikkoman glaze, finish in the oven till slightly less than medium done. Brush once or twice more with the glaze as it bakes. Remove from oven, brush again, cool, package and freeze.
Thaw in fridge overnight. Reheat covered in an oven proof dish in a 325 degree oven for 10-12 minutes, OR UNTIL JUST HOT THROUGH. Do not microwave.
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