Sweet Lemon Salmon

The 'kids' have been making dinner ever since I came home to Oregon. So to continue, I looked up a recipe for orange salmon, but then Katie asked me to do something with lemon in stead. So this is what I found (and it turned out pretty good!): 

4 Salmon Fillets

Juice of an entire Lemon

1 Tb Lemon Zest

2 Tb Brown Sugar

1/4 C of Water

Salt/Pepper (to season fillets)

1 Tb of Extra Virgin Olive Oil

Preheat oven to 350 degrees. Warm oil in skillet with salmon salt, pepper, and lemon zest. Brown Salmon fillets on both sides for about 2 minutes on each side. Transfer to a baking dish. 

In a small sauce pan, put lemon juice, water, and brown sugar. Cook on low until sugar is dissolved. Pour over top of salmon and cook for 10-15 minutes. Serve while hot and drizzle some of the brown sugar sauce from dish over salmon. 

***Changes made: I split up a clove of garlic over the 4 fillets. ***

Recipe from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=250781

Brown Sugar Glazed Salmon

Tonight I wanted something that was still pretty mild, from being sick, but also not as rich as all of the holiday foods we typically have. This recipe is based loosely off of a recipe from our old bishopric member, Brother (and Sister) Wright.

4 T Brown Sugar
4 T Butter

Melt and stir together. Then add the following until fully incorporated:

4 t Honey
3 T Mustard
4 T Soy Sauce
1 Green Onion (cut up)

Line baking pan with foil and then place baking rack on top. Spray with pan spray or use a paper towel to oil the rack and prevent the fish from sticking to it.

Poke holes with a fork in the thawed salmon (if not using fresh fish). If the skin is easy to remove from salmon, do so at this point, if not, then place salmon skin side down on rack. Drizzle 2/3rds sauce over the salmon or enough to cover it the pieces of salmon.

Bake at 350 uncovered for 20-25 minutes or till fish is done. Then drizzle the remaining sauce over the fish. This sauce was enough sauce for about 5-6 large pieces of salmon. I turned the oven off and let them stay warm in side while I finished the rest of dinner. (Cinnamon yam/potato dish and steamed broccoli).

Mom’s Variation on Shrimp Carbonara Fettuccine

Last Friday night we splurged and went out to dinner at McGrath’s. We both decided on the same thing which was a Shrimp Carbonara. By the time Sunday came, it was just a memory. We had eaten at the branch’s Linger Longer which was sparse. So when evening came, we both wanted something, but nothing too heavy. With the memory of our Friday night dinner, Mom went looking on line for something similar. The following is a combination of that meal and a quick fix for dinner.

Ingredients:

• · 1 medium onion, diced
• · ½ C. sliced mushrooms
• · 8 oz. Fettuccine or other pasta of choice
• · 4 slices cooked bacon, finely diced
• · 1 C. frozen peas
• · ½ to 1 lb. frozen raw shrimp, peeled
• · ½ C. parmesan cheese
• · ½ C. half and half cream
• · Garlic salt to taste
• · Black pepper to taste

Directions:

Prepare pasta according to directions; add frozen peas the last five minutes of cooking. In separate frying pan add 2 tbs. oil, cook onions until tender adding mushrooms and bacon midway through cooking time. Add shrimp to frying pan with onions and mushrooms cooking shrimp until they turn pink. When pasta and peas are done, drain reserving one cup of hot liquid. Stir in half and half and parmesan cheese into hot pasta. If sauce appears to be too thick, gradually add reserved liquid until desired consistency. Stir in cooked onion, mushroom and shrimp and season as desired. (We think McGrath’s had sun-dried tomato in their sauce since it was pink, but we added the mushrooms and onions.)