Shrimp Cocktail Salad
Category: Seafood
Salmon with Cucumber Bacon Slaw
Salmon with Cucumber and Bacon Slaw
Equipment
- knife
- cutting board
- mixing bowl
- sheet pan
- oven
Ingredients
Salmon and seasonings
- 12 oz salmon
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Cucumber Salad
- 2 slices turkey bacon
- 1 each cucumber (diced)
- 1 each lemon
- 1/4 cup mayonaise
- 1 tbsp chives (chopped)
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
Salmon and Bacon
- Preheat your oven to 400F
- Place the salmon on a sheet pan and season it with paprika, garlic powder, onion powder, and salt and pepper. Coat it with olive oil
- Place the bacon next to the salmon on the same sheet pan
- Place the sheet pan in the oven for 15 minutes until the salmon cooks through
- Remove both the salmon and turkey bacon from the oven
- Let the turkey bacon cool for a few minutes and then chop into small pieces
Cucumber Salad
- In a bowl, add the diced cucumber, cooled bacon, lemon juice, chives, and mayo. Season with salt and pepper Mix until the cucumber is fully coated with the mayo
- Serve the cucumber mixture with the salmon
Tilapia with Zucchini and Bell Peppers
Tilapia with Zucchini and Bell peppers
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 12 o tilapia
- 1 each zucchini squash (sliced)
- 1 each red bell pepper (sliced)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Place the tilapia and sliced vegetables on a sheet pan. Season tilapia and veggies with paprika, garlic powder, onion powder, and salt. Coat with olive oil
- Place the sheet pan in the oven for 15 minutes until the fish cooks through and the veggies are tender
Shrimp with Pesto Zoodles
Shrimp with Pesto Zoodles
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz shrimp (peeled and deveined)
- 1/2 cups cherry tomatoes (sliced)
- 2 cups Zucchini Spirals
- 2 tbsp basil pesto sauce
- salt and peper (as needed)
Instructions
- In a saute pan over medium to high heat, add the basil pesto. Add the zucchini spirals and stir until it is completely coated with the basil pesto
- Remove from the pan and set aside in a serving dish
- Add the shrimp to the saute pan and cook through until it is pink (about 3 to 4 minutes)
- Add the cherry tomatoes and mix in with the shrimp
- Remove the shrimp and tomato mixture from the pan and place it on top of the zucchini spirals. Season with salt and pepper as needed
Shrimp with Andouille Sausage
Shrimp with Andouille Sausage
Equipment
- knife
- cutting board
- spatula
- sauce pot
Ingredients
- 8 oz shrimp (peeled and deveined)
- 2 each pre-cooked andouille sausage links (3 oz each)
- 1 8 ounce can of tomato sauce
- 1/4 cup celery (diced)
- 1/4 cup white onions (diced)
- 1 each green bell pepper (diced)
- 1 each garlic clove (minced)
- 2 tbsp green onions (chopped)
- 1 each bay leaf
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/8 tsp oregano
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Slice the sausage into coins
- Add olive oil to a sauce pot on medium-high heat
- Add the onions, peppers, celery, garlic and stir until softened for 2 to 3 minutes
- Stir in the sausage and season with paprika, garlic powder, oregano, cayenne pepper, and salt. Stir in the bay leaf and add the tomato sauce. Add 1 cup of water and bring the mixture to a boil. Once it boils, reduce the heat low-heat and simmer for about 5-10 minutes
- Finally, add the shrimp and cook for 3 to 4 minutes until the shrimp is pink and cooked through
- Stir in the green onions for garnish
Baked Salmon with Corn and Apple Medley
Baked Salmon with Corn and Apple Medley
Equipment
- knife
- cutting board
- spatula
- sheet pan
- oven
Ingredients
- 10 oz salmon
- 2 cups corn (canned or frozen)
- 1 each apples (diced)
- 1 tbsp green onions (chopped)
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375F
- Season the salmon with paprika, onion powder, garlic powder, and salt covering the whole surface area of the salmon
- Drain the corn if canned, or defrost if frozen
- Dice the apples in small pieces
- Wash and rinse the green onions and thinly slice
- Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
- While the salmon is cooking, add the rest of the oil to the saute pan on medium high heat and saute the corn for 3 to 5 minutes
- Once the corn heats through, add chopped green onions, the diced apples, and season with salt as needed
- Remove from the pan and set aside in a serving dish.
- When the salmon is finished cooking remove it from the oven and place on the serving dish with the corn medley
Baked Salmon with Cilantro Cauliflower Rice
Baked Salmon with Cilantro Cauliflower Rice
Equipment
- knife
- cutting board
- spatula
- saute pan
- sheet pan
- oven
Ingredients
- 10 oz salmon
- 3 cups caulifower rice
- 1/2 cup cherry tomatoes
- 1/2 cup cilantro (chopped)
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375F
- Slice the cherry tomatoes in half
- Wash and rinse the cilantro and chop it into small pieces
- Season the salmon with paprika, garlic powder, onion powder, and salt and pepper, covering the whole surface area of the salmon
- Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
- While the salmon is cooking, add the rest of the olive oil to the saute pan on medium high heat and saute the cauliflower for 3 to 5 minutes until it is tender. Season with salt and pepper as needed
- Once the cauliflower softens, add chopped cilantro and mix well
- Remove from the pan and set aside in a serving dish
- When the salmon is finished cooking remove it from the oven and place it on the serving dish with the cauliflower rice. Add the sliced cherry tomatoes on top and drizzle with olive oil.
Shrimp Cocktail Salad
Equipment
Ingredients
Instructions