Citrus Salmon with Orange Relish

August 19, 2015 Leave a Comment
Citrus Salmon with Orange Relish

Citrus Salmon with Orange Relish

This recipe, Citrus Salmon with Orange Relish, I wanted something different for dinner, so I looked through all my recipes (over 100).  I came across a small pamphlet from McCormick Spices for Health, which I’ve had for at least 12 years, and I haven’t looked through it since I picked it up at the A & P.  Well, you had to put the salmon in a marinade for up to 30 minutes or longer.  Of course I choose the latter, because I HAVE NEVER HAD SALMON BEFORE.  Well, it was SO GOOD, that I made it the next day, and have bought more salmon because I’m making it this week again.

 

Citrus Salmon with Orange Relish Recipe

 

Citrus Salmon with Orange Relish

¼ cup orange juice

2 Tbsp. olive oil

1 1/2 tsp.  McCormick Thyme Leaves, divided

4 salmon fillets (about 1 lb.)

1 Tbsp. brown sugar

1 tsp. McCormick Perfect Pinch Garlic & Herb SALT FREE Seasoning

** I DIDN’T INCLUDE THE RELISH IN THE SALMON I MADE **

Orange Relish

½ tsp. grated orange peel

2 seedless oranges, peeled, sectioned and cut into ½ inch pieces

2 Tbsp. chopped red bell pepper

1 Tbsp. honey

1 Tbsp. chopped red onion

1 Tbsp. chopped fresh parsley

½ tsp. McCormick Ground Ginger

 

FOR THE SALMON:  Mix orange juice, oil, and 1 teaspoon of the thyme in small bowl.  Place salmon in large resealable plastic bag or glass dish.  Add marinade; turn to coat well.  Refrigerate 30 minutes or longer for extra flavor.  For the relish, mix all ingredients in medium bowl.  Cover.  Refrigerate until ready to serve.

MIX brown sugar, Perfect Pinch, remaining ½ teaspoon thyme in small bowl.  Remove salmon from marinade.  Discard any remaining marinade.  Rub salmon evenly with the Perfect Pinch marinade.  Place salmon on foil-lined baking dish.

BAKE in preheated 400 F. oven 10 to 15 minutes or until fish flakes easily with a fork.  Or grill salmon over medium-high heat 6 to 8 minutes per sides or until fish flakes easily with a fork.  Serve with Orange Relish.             4 servings

 

(Recipe for Citrus Salmon with Orange Relish, McCormick Spices for Health, 2015)

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Greek Salsa

September 15, 2014 Leave a Comment
Greek Salsa

Greek Salsa

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Color, texture and a fantastic blend of flavors – this salsa has it all.  It’s easy to adapt to the taste preferences of your family or guests.  I’ve made it dozens of times, and it’s foolproof.

                Heidi Mitchell                                                                   Cornwall, Prince Edward Island

 

Greek Salsa Recipe

Greek Salsa

1 Tbsp. white balsamic vinegar

2 Tbsp. olive oil, divided

2 ½ tsp. Greek seasoning, divided

1 garlic clove, minced

1 cup grape tomatoes, quartered

¾ cup chopped cucumber

½ cup crumbled feta cheese

½ cup chopped red onion

1 can (2 ¼ oz.) sliced ripe olives, drained

1 package (12 oz.) whole wheat pita bread

 

In a small bowl, combine the vinegar, 1 tablespoon oil, 1 ½ teaspoons Greek seasoning and garlic; set aside.

In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives.  Drizzle the vinegar mixture and toss to coat.  Chill until serving.

Cut each pita bread into eight (8) wedges.  Place on an ungreased baking sheet.  Brush with remaining oil; sprinkle with remaining Greek seasoning.  Bake at 400 F. for 6-8 minutes or until crisp.  Serve with salsa.        2 ¾ cups salsa and 40 pita chips

 

(Recipe for Greek Salsa was on www.tasteofhome.com, 2014)

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Eggplant& Zucchini Rollatini

September 23, 2013 Leave a Comment
Eggplant & Zucchini Rollatini

Eggplant & Zucchini Rollatini

 

Someone at the table is bound to praise your rollatini dish, and then ask what the heck it is.  Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked.

               Andrea Rivers                                                    Westbury, New York

 

Eggplant& Zucchini Rollatini Recipe

Eggplant & Zucchini Relating

1 large eggplant

½ tsp. salt

Sauce:  1/3 cup chopped onion

3 garlic cloves, minced

1 Tbsp. olive oil

2 cans (28 oz. each) crushed tomatoes

¼ cup dry red wine or vegetable broth

1 Tbsp. sugar

2 tsp. each dried oregano and dried basil

1 tsp. salt

¼ tsp. pepper

Relating:  4 cups (16 oz.) shredded part-skim mozzarella cheese

1 package (8 oz.) cream cheese, softened and cubed

1 large zucchini, thinly sliced

2 Tbsp. plus ½ cup olive oil, divided

2 eggs lightly beaten

1 cup dry bread crumbs

½ cup grated Parmesan cheese

Peel and slice eggplant lengthwise into sixteen 1/8 inch thick slices.  Place in a colander over a plate; sprinkle with salt and toss.  Let stand for 3 minutes.  Rinse and drain.

In a large saucepan, sauté onion and garlic in oil until tender.  Add the remaining sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.

Preheat oven to 350 F.  In a large bowl, combine mozzarella and cream cheese mix well.  In a large skillet, sauté zucchini in 2 tablespoons oil until tender; remove and set aside.

Place eggs and bread crumbs in separate shallow bowls.  Dip eggplant in eggs, then bread crumbs.  Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown.  Drain on paper towels.

Scoop 1 cup sauce into an ungreased 13×9 inch baking dish.  Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture.  Roll up and place seam side down in baking dish.  Top with remaining sauce.  Cover and bake 30-35 minutes or until bubbly.  Sprinkle with Parmesan cheese.

8 servings                                                                                                                            

(Recipe for Eggplant & Zucchini Rollatini came from tasteofhome.com)

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Peachy Pepper Skillet Pork Chops

May 17, 2013 Leave a Comment
Peachy Pepper Skillet Pork Chops

Peachy Pepper Skillet Pork Chops

Here is another recipe from Lucky Leaf.   Use the Premium Peach Pie Filling to make pork chops; and in 30 minutes your dinner is served.

Peachy Pepper Skillet Pork Chops Recipe

Peachy Pepper Skillet Pork Chops

1 tsp. season salt

½ tsp. garlic powder

½ tsp. black pepper

4    1-inch bone in pork chops (about 2 ½ lbs.), thick cut

2 Tbsp. olive oil

1 Tbsp. peanut oil

1 red sweet pepper, cut into thin strips

½ cup celery, bias-sliced

6 green onions, thinly sliced

1 Tbsp. fresh ginger, ginger

2 Tbsp. balsamic vinegar

½ sp. Soy sauce

3 cups cooked rice, hot

1   21-oz. can Lucky Leaf Premium Peach Pie Filling

Combine seasoned salt, garlic powder and pepper; sprinkle over both sides of pork chops.

In a very large skillet, heat 1 Tbsp. of the olive oil and peanut oil over medium-high heat until very hot.  Add pork chops; reduce heat to medium.  Cook 10-12 minutes or until no longer pink (160 F.), turning once.

Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil.  Add red pepper, celery, green onions, and ginger.  Cook and stir 6-8 minutes or until tender.  Stir in LUCKY LEAF Premium Peach Pie Filling, balsamic vinegar and soy sauce; heat through.

Spoon rice onto serving platter or plates.  Top with pork chops and spoon sauce over all.       4 servings

(Recipe for Peachy Pepper Skillet Pork Chops came from LUCKY LEAF, 2013)

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