Here is a great dish to start off Lent. This is a tasty recipe the entire family will enjoy while still getting your healthy dose of omega-3 fats. Take care of yourself and your family!
Number of Servings:
4
Ingredients:
8 ounces linguine
3 cups broccoli florets
1/4 pound snow peas, cut in half
1/2 cup half- and-half
6 ounces hot-smoked salmon, flaked
1/4 cup shredded Parmesan cheese
2 tablespoons chopped green onions
Cracked black pepper
Instructions:
Cook linguine 5 minutes in large pot of boiling water. Add broccoli; cook 3 minutes. Add snow peas; continue cooking 1-2 minutes or until pasta is tender. Drain.
Return pasta mixture to pan. Stir in salmon and half-and-half. Reduce heat to low; cook until heated through, stirring occasionally.
Add Parmesan cheese; toss to coat pasta. Sprinkle with green onions. Season to taste with cracked pepper.
Number of Servings:
4
Ingredients:
4.5 oz.pkg chunked Morey's Wild Alaskan Smoked Salmon or whatever seasoning you prefer
16 oz. Jar alfredo sauce
16 oz. Fettuccini (dry)
Chopped green onion
Parmesan cheese
Instructions:
Cook pasta according to directions and drain. In a separate pan, Chunk Morey's Wild Alaskan Smoked Salmon and add Alfredo sauce. Heat thoroughly. Top cooked Fettuccini with Alfredo and Smoked Salmon mixture.
Sprinkle with green onions and shredded parmesan cheese.
Source: Morey's Seafood International LLC
Number of Servings:
32
Ingredients:
8 lbs. smoked salmon (chopped coarse)
2 cups green pepper (chopped fine)
2 1/4 cups yogurt, plain
1/2 cup olive oil
1 Ib. butter, whole (soft)
2 cups onion white (chopped fine)
4 eggs, whole
2 cups celery (chopped fine)
4 cups bread crumbs
1 cup lemon juice
Cold Sauce
4 cups yogurt, plain
2 cups cucumber (chopped fine)
2 tablespoons fresh dill (chopped)
Instructions:
Salmon Mixture
Place smoked salmon in food processor and blend until finely chopped. Set aside.
Melt butter in a saute pan; add finely chopped celery, green pepper and onion. Cook until vegetables are transparent.
Place cooked vegetables in a stainless steel mixing bowl. Add bread crumbs, yogurt, eggs and lemon juice. Mix well with wood paddle or hands. Shape into 4-oz. patties and place on sheet pan lined with parchment paper. Hold in refrigerator until ready to cook.
Cold Sauce
Place yogurt, finely chopped cucumber and dill in a mixing bowl. Mix together. Cover and place in cooler until service.
Heat saute pan with olive oil. Place three, 4-oz. salmon patties in pan and saute until golden brownon each side (approx. 4 minutes per side). Remove and place on pan lined with paper towels to absorb extra oil.
Place finished patties on a warm serving plate. Top with cold sauce in center of the patties. Garnish with lemon wedge and a sprig of fresh dill.
Number of Servings:
2
Ingredients:
4.5 oz. pkg chunked Morey's Wild Alaskan Smoked Salmon or whatever seasoning you prefer
Packaged caesar salad kit
Shredded parmesan cheese
Instructions:
Prepare Caesar salad as directed on the package. Add chunked Morey's Wild Alaskan Smoked Salmon to the salad mix. Top with shredded Parmesan cheese and serve. *Optional: Use romaine lettuce, caesar salad dressing, and croutons.
Source: Morey's Seafood International LLC
This rich and flavorful stuffing is a classic accompaniment to a turkey dinner.
Number of Servings:
14
Ingredients:
2 tablespoons canola oil
1 small onion, finely chopped (about ½ cup)
3 celery stalks, coarsely chopped (about 1 cup)
2 garlic cloves, minced
Two 3.75-ounce cans smoked oysters, drained
3 cups water or all natural chicken broth
2 tablespoons unsalted butter
2 tablespoons unsalted butter
¾ cup chopped toasted pecans
Chopped fresh parsley
One 16-ounce package Herb Seasoned Stuffing Mix
Instructions:
Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring frequently, about 3 minutes. Add the celery and cook until crisp-tender and the onion is translucent, about 3 more minutes. Add the garlic and oysters and cook 1 minute (you can break up the oysters a bit while stirring if you prefer smaller pieces). Add the water or broth and butter, raise the heat to high, and bring just to a boil. Remove from the heat, add the stuffing mix and pecans, and toss lightly with a fork. Garnish with parsley. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
Nutrition Information:
230 calories; 11g fat (2g saturated, 0.3g omega-3); 510mg sodium; 28g carbohydrates; 4g fiber; 7g protein, 20% iron
Depending on where you live, October might be your last chance to grill outdoors. So, indulge in our Smoked Bacon Wrapped Shrimp and Scallops dish to kick off the month and continue to eat a variety of seafood!
Number of Servings:
6
Ingredients:
12 each Ocean Garden Mexican U/10 shrimp, peeled and deveined
12 each sea scallops, whole, cleaned and dried
7 each smoked bacon, sliced 1/8" thick
1 each red pepper, diced fine
1 each red onion, diced fine
1 each poblano pepper, diced
1 ounce sunflower sprouts, trimmed
1 tablespoon butter
2 pieces roasted chipolte, pureed
1 ounce capers, drained
8 ounces mayonnaise
Salt and black pepper
3 each lemons
Instructions:
For the Skewers:
In a hot sauté pan quickly sear the bacon strip, set aside six pieces and dice the remaining two. Soak the bamboo skewers for an hour. Wrap the scallop with the bacon strips and then wrap the shrimp around the scallop. Do this twice for each Skewer. In a hot pan melt the butter then sear the peppers, onions and the two diced slices of bacon. Season with salt and pepper and toss in the sprouts. Remove from heat and set aside.
For the Mayonnaise:
Puree the chipotle peppers. In a bowl combine the cipoltle, mayonnaise and capers. Season with salt, pepper and squeeze of lemon.
To serve:
Rub oil on the skewers and season with salt and pepper. Grill over high heat keeping the exposed end of the skewer as far from the flame as possible. Drizzle the plate with the mayonnaise and sprinkle some of the pepper hash on top. Slice the lemon in two and grill the exposed side. Place on the plate and prop the skewer up on the lemon. Garnish with some cilantro or unheated sprouts and serve.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York
Seafood alternatives: catfish, cod, flounder, ocean perch, orange roughy, pollock, salmon, skate wings, trout
Number of Servings:
4
Ingredients:
1 medium tomato, seeded and chopped
2 tablespoons sliced ripe olives
1 tablespoon chopped parsley
1 tablespoon red wine vinegar
1 (16 oz.) package frozen sole fillets, thawed
1/4 cup Dijon mustard, divided
1 (14 1/2 oz.) can chicken broth
1 clove garlic, pressed
1 cup uncooked rice
1 (10 oz.) package frozen chopped spinach, thawed and very well drained
Instructions:
Combine the first 4 ingredients in a small bowl, stir well and set aside.
Pat fillets dry with paper towels. Using 1 tablespoon mustard, spread a thin layer of mustard over fillets; set aside. Combine broth, remaining 3 tablespoons mustard and garlic in a large skillet; bring to a boil. Add rice, cover, reduce heat and simmer 10 minutes. Stir in spinach. Arrange fillets on top of rice mixture; cover and simmer about 8 minutes or until liquid is absorbed and fish flakes easily with a fork. Spoon tomato mixture over top of fish before serving.
Number of Servings:
6
Ingredients:
12 Ounces egg noodles
1 Pound pan-ready skate fillets, cut into 1 1/2 inch squares
1 1/2 Cup low-fat milk
1 Can (12-ounces) evaporated skim milk
1 Cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 Pound fresh mushrooms, sliced
1/4 Cup butter or margarine, divided
2 Tablespoons olive oil
1/3 Cup flour
1/3 Cup sherry
1 Cup fresh bread crumbs or crushed buttery crackers
Finely snipped fresh parsley for garnish
Instructions:
Cook noodles in boiling salted water; drain and set aside while preparing sauce. In three-quart saucepan, combine milk, evaporated milk, onions, hot pepper sauce, salt and pepper. Simmer for 10 minutes; remove pan from heat; set aside.
In a large skillet, heat 3 tablespoons butter and oil, then sauté mushrooms until lightly browned. Stir in flour and remove pan from heat. Using strainer, add the poaching liquid used to cook the skate. Stir thoroughly, return skillet to heat and cook until sauce is thickened. Stir in sherry.
In large bowl, combine mushroom sauce with noodles, skate and onions. Place in large open casserole dish or in individual oven proof au gratin dishes.
Combine 1 tablespoon softened or melted butter with crumbs; sprinkle over casserole. Bake uncovered at 350 degrees F for 15-20 minutes or until topping is golden brown and sauce is bubbly. Garnish with parsley and serve.
Chopped green peppers, onions, and celery are considered the culinary “holy trinity” of Creole cooking. This Simple Shrimp Creole recipe uses this trio and more to create a healthy, quick meal that is sure to please. Serve over rice or couscous.
Number of Servings:
5
Ingredients:
1 tablespoon canola oil
1 large onion, chopped
1 large green bell pepper, chopped
4 celery stalks, thinly sliced
2 cloves garlic, minced
2 cups all-natural chicken broth
One 28-ounce can diced tomatoes
10 ounces frozen corn kernels, thawed
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
1 1/2 pounds shrimp, peeled and deveined
Salt and pepper
Instructions:
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, pepper, celery, and garlic and cook until the vegetables soften, about 10 minutes. Add the chicken broth, tomatoes, corn, sugar, and cayenne pepper, bring to a boil, and then simmer 10 to 15 minutes. Bring the mixture back to a boil, add the shrimp, and cook until just cooked through, 3 to 5 minutes. Season with salt and pepper to taste.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
Nutrition Information:
240 calories: 4.5g fat (0.5g saturated; 0.6g omega-3); 860mg sodium; 26g carbohydrates; 4g fiber; 26g protein; 20% vitamin A; 100% vitamin C, 15% calcium; 20% iron
If you’re bored of the same old lunch try these very simple and very tasty quesadillas.
Number of Servings:
2
Ingredients:
One 6-ounce can boneless, skinless salmon, drained and flaked
½ medium orange or yellow bell pepper, finely diced (about ½ cup)
2 ounces herbed goat cheese (about ¼ cup)
1 teaspoon capers, drained
Two 8-inch whole wheat flour tortillas
1 teaspoon canola oil
Instructions:
Combine the salmon, bell pepper, goat cheese, and capers in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Cut each quesadilla in half or quarters and serve.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
Nutrition Information:
370 calories,17 g fat (6g saturated, 1.2g omega-3), 780mg sodium, 23g carbohydrate, 2g fiber, 32g protein, 20% vitamin A, 40% vitamin C, 10% calcium
