Super Easy Salmon Bake- I miss my kitchen!

I am moving this weekend, so anything I can possibly still cook at home has to be fast and easy. I can't wait to get resettled and unpacked again, I can't seem to find anything. Unavoidable I guess. Tonight I have decided I am going to cook, and I'm going to make this super easy salmon recipe. It's fresh, fast, easy and healthy. Enjoy foodies! Wish me luck with the move!


Ingredients

• 1 pound salmon fillet, halved
  
• 1 small tomato, chopped
  
• 5 green onions, chopped
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper

Preheat oven to 350 degrees F. Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper. Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.

Fresh Lobster Salad

Lobster Salad is for Dinner tonight. I'm going to toss some hot dog buns in the oven to toast....and STUFF it full of this wonderful mixture. I bought the lobster meat pre cooked, so preparing this will take only as long as it takes to toast the buns. I love dinners this delicious and easy!


Ingredients

• 1 pound cooked lobster meat, cut into bite-sized pieces
• 1/4 cup butter, melted
  
• 1/4 cup mayonnaise
  
• 1/8 teaspoon ground black pepper

Directions
Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.
Source:Salad

Margarita Shrimp

I love Margarita Shrimp. I have not made this recipe in quite some time, so it's going to be dinner tonight! It will be a welcomed change from all the heavy eating that has been going on at my house lately!

Ingredients

• 1 pound medium shrimp (30-40 per pound), peeled and deveined
  
• 1/4 cup tequila
  
• 2 teaspoons freshly grated orange zest
  
• 1 teaspoon freshly grated lime zest
  
• 1/2 teaspoon salt
  
• 1/4 cup thinly slivered red onion
  
• Creamy Lime-Chile Dressing
  
• 4 cups torn romaine lettuce
  
• 2 medium endives, cored and torn into pieces (2 cups)
  
• 1 orange, peeled and cut into segments
  
• 2 ripe avocados, peeled, pitted and cut into 1/2-inch cubes
  
• 1 tablespoon lime juice
  
• 1 tablespoon extra-virgin olive oil
  
• Lime wedges
  

Recipe Directions
Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use. Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads. Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.
Source:Margarita Shrimp

Lemon Sesame Scallops

Well the Cider Brined Pork Chops were a smashing success in my opinion. Fantastic cozy dinner for a frigged Saturday night in Chicago. We had really bad weather here all weekend, so after work I went grocery shopping for everything I needed, and stayed in to catch up on some recipes I wanted to try out. This simple Lemon sesame scallop recipe was served Sunday night with some glass noodles and sliced bell peppers. The presentation was so colorful, and the variety of flavors was incredible!

Ingredients

• 2 tablespoons sesame seeds
  
• 1/2 cup fine dry breadcrumbs
  
• 1 tablespoon freshly grated lemon zest
  
• 1/2 teaspoon salt, divided
  
• Freshly ground pepper to taste
  
• Pinch of cayenne
  
• 1/3 cup all-purpose flour
  
• 1/2 cup buttermilk
  
• 1 large egg white
  
• 1/2 teaspoon salt
  
• 1 pound dry sea scallops
• 2 tablespoons cornstarch
  
• Lemon wedges for garnish
  
• 1 tart apple, peeled and thinly sliced

Recipe Directions
Preheat oven to 450°F. Spread sesame seeds in a baking pan and toast in the oven as it warms up, stirring often, until golden brown, about 5 to 7 minutes. Coat a wire rack that is large enough to hold scallops in a single layer with cooking spray. Place the rack on a baking sheet and set aside. Combine the toasted sesame seeds, breadcrumbs, lemon zest, 1/4 teaspoon salt, black pepper and cayenne in a bowl. Set aside. Whisk flour, buttermilk, egg white and the remaining 1/4 teaspoon salt in another bowl until creamy and smooth. Pat scallops dry with paper towels. Place cornstarch in a shallow bowl, dredge a scallop and shake to remove excess. Using tongs or 2 forks, dip scallop in the buttermilk mixture, and then in the breadcrumb mixture, shaking to remove excess breading. Place on the prepared rack, and repeat with remaining scallops. Scallops should not touch. Bake the scallops until the coating is golden brown and the scallops are firm and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.
Source:Lemon Sesame Scallop Recipe

Shrimp with Romaine

If you are having a stressful week, I recommend this easy-as-pie shrimp salad recipe. Four ingredients, and 5 minutes time and you will be enjoying a gourmet caliber feast that will make onlookers drool.

Ingredients

• 1/4 cup olive oil
  
• 1/2 tsp. kosher salt or 1/4 tsp. salt
  
• 1 lb. fresh or frozen large shrimp, peeled and deveined
• 2 hearts of romaine lettuce, halved lengthwise
  
• 1/4 cup finely shredded Parmesan cheese
  
• 2 lemons
  
• Olive oil
  
• Kosher salt or salt and freshly ground black pepper

Directions
In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.) Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings
Source:Shrimp with Romaine Recipe