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Easy Greek-Style Baked Salmon

April 22, 2009 by  
Filed under Baked, Dinner, Easy, Easy Seafood Recipes, light, Lunch

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 Easy Greek-Style Baked Salmon – An absolute must try seafood salad for those who like Greek Salad. We top this salmon with ingredients from Greek Salad.

Prep Time: 20 mins
Cook Time: 20 mins
Main Ingredient: Salmon
Difficulty Level: 2

Ingredients to make Easy Greek-Style Baked Salmon

8 (5 ounce) salmon fillets, with skin
1/4 cup olive oil
4 plum tomatoes, diced
1/2 cup crumbled feta cheese
1/4 red onion, diced
1 tablespoon chopped fresh basil
4 kalamata olives, sliced
1 tablespoon lemon juice

Directions to make Easy Greek-Style Baked Salmon

Step 1:Preheat an oven to 350 degrees F (175 degrees C).
Step 2:Brush each salmon fillet on all sides with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, onion, basil, and olives over the fillets; sprinkle with the lemon juice.
Step 3:Bake in the preheated oven until the salmon flakes easily with a fork, about 20 minutes.

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Baked Seafood Lasagna

April 18, 2009 by  
Filed under Baked, Dinner, Easy Seafood Recipes, Lunch, Pasta, Supper

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 Baked Seafood Lasagna - Shrimp, crab and pasta in a creamy sauce, for this outstanding seafood lasagna. What’s not to like?

Prep Time: 15 mins
Cook Time: 45 mins
Servings: 12
Main Ingredient: Shrimp and Crab
Difficulty Level: 4

Ingredients to make Baked Seafood Lasagna

3 Tbsp. butter
3 Tbsp. flour
3 cups milk
1/2 cup KRAFT 100% Parmesan Grated Cheese
1 pkg. (300 g) frozen chopped spinach, thawed, drained
1 cup cottage cheese
1 cup KRAFT Mozzarella Shredded Cheese, divided
1/8 tsp. ground nutmeg
9 lasagne noodles, cooked, drained
1/2 lb. fresh or thawed frozen cleaned medium shrimp (31 to 35 count), cooked
2 cans (120 g each) crabmeat, drained, flaked

Directions to make Baked Seafood Lasagna

Step 1:PREHEAT oven to 350°F. Melt butter in large saucepan on medium heat. Add flour; stir with wire whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil on medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside. Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and the nutmeg.
Step 2:SPREAD 1/4 of the Parmesan cheese sauce onto bottom of 13×9-inch baking pan. Cover with 3 of the lasagne noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce. Repeat layers, starting with the noodles.
Step 3:TOP with remaining 3 lasagne noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese. Cover with foil.
Step 4:BAKE 25 min. Uncover; bake an additional 20 min. or until lasagne is heated through. Let stand 10 min. before cutting to serve.

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Crispy Lemon Fish Fillets

April 17, 2009 by  
Filed under Dinner, Easy Seafood Recipes, Lunch

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crispy_lemon_fish_fillets2Crispy Lemon Fish Fillets - Lemon zest and crushed French Fried Onions will make this a new seafood favorite.

Prep Time: 10 mins
Cook Time: 15 mins
Servings: 4
Main Ingredient: Fish Fillet
Difficulty Level: 2

Ingredients to make Crispy Lemon Fish Fillets

2 cups French’s® French Fried Onions

3/4 teaspoon grated lemon zest

3/4 teaspoon garlic powder

1/2 cup flour

4 (1/2 inch thick) flounder, tilapia or red snapper
fillets, split in half lengthwise if large

3 egg whites, beaten

Directions to make Crispy Lemon Fish Fillets

Step 1:Place French Fried Onions, lemon zest and garlic in plastic bag. Crush onions with hands or rolling pin; shake to combine
Step 2:Place flour in another plastic bag. Add fillets; shake to coat. Dip fillets into egg whites, then into onion crumbs. Place on baking sheet.
Step 3:Bake at 400 degrees F for 15 minutes or until fish flakes easily with fork.

Image Source: Digital Terrorist

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Tuna Casserole

April 17, 2009 by  
Filed under Baked, Casserole, Dinner, Easy Seafood Recipes, Lunch, Tuna

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tuna_casserole1Tuna Casserole – “My mom used to make this easy seafood casserole as I was growing up.” You can also substitute a can of chicken.

Prep Time: 35 mins
Cook Time: 35 mins
Servings: 8
Main Ingredient: Tuna
Difficulty Level: 2

Ingredients to make Tuna Casserole

6 eggs

2 (10 ounce) packages frozen chopped spinach, thawed and drained

2 tablespoons onion powder

1 (12 ounce) can tuna, drained

2 (10.75 ounce) cans condensed cream of mushroom soup

1 cup sour cream

1/4 cup butter, melted

4 slices soft bread, torn into small pieces

Directions to make Tuna Casserole

Step 1:Preheat oven to 350 degrees F (175 degrees C).
Step 2:Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.
Step 3:Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9×13 inch baking dish. Mix well. Scatter bread pieces over tuna mix; drizzle with melted butter.
Step 4:Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.

Image Source: B.D.\’s world

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Baked Salmon

April 3, 2009 by  
Filed under Baked, Easy Seafood Recipes

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salmon_baked_150Baked Salmon – A delicious baked seafood recipe for entertaining company. Try a nice dry white wine to accent the mild salmon taste perfectly.

Prep Time: 10 mins
Cook Time: 15 mins
Servings: 6
Main Ingredient: Salmon
Difficulty Level: 2

Ingredients to make Baked Salmon

125g /4oz smoked Tartan Quality Mark salmon trimmings
12 large slices of Smoked Scottish Quality Salmon
8 sheets filo pastry 50g / 2 oz butter, melted
4 fl oz (quarter pint) double cream
1 bunch chives – roughly chopped
salt and pepper
1 tsp fresh chopped dill

8 fl oz (1/2 pint) soured cream

Directions to make Baked Salmon

Step 1:

Pre-heat oven at 220°C 425°F, Gas mark 7.

Step 2:

Using a 6.75cm/ 3 inch diameter cutter, cut the filo pastry into 24 rounds. Keep pastry covered to avoid drying out. Lay 12 of these side by side on a baking sheet. Brush with butter and lay the other round on top.

Step 3:

Bake in oven for 5 minutes until golden brown. Remove from oven and leave to cool.

Step 4:

Chop the salmon trimmings finely and place in a bowl.

Step 5:

Using a wooden spoon gradually add in the double cream, beating all the time. Then add the chives and salt and pepper.

Step 6:

In another bowl mix the chopped dill and soured cream. If the sauce is too thick add a little bit of water.

Step 7:

Cut the smoked salmon slices into 3\” diameter rounds using the same cutter as for the pastry. Allow three 3 pieces per portion. On a plate, place alternate layers of pastry, creamed salmon and smoked salmon. Repeat this process twice more, finishing with smoked salmon on top. Garnish with dill and serve.

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