Lemon Butter Salmon with Creamy Barley, Zucchini, and Spinach (30 minute meal!)

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A beautiful spring meal, done in just 30 minutes! Pan seared salmon is served with creamy barley that's loaded with green veggies. 

I think we sometimes reach for the same stuff all the time - I know rice or pasta are my usual go-to starches and we eat more chicken than I wish to admit! I think that's why this barley and fish dish immediately caught my eye. Fish always cooks up fast, making it the perfect weeknight meal, and thanks to quick cooking barley, the entire dish finishes in less than 30 minutes!

Thanks to my favorite herb, dill, and a healthy amount of butter, this meal is flavorful and delicious. The buttery salmon is perfect alongside the creamy barley and veggies.

Barley is a grain that is a bit chewy, a bit nutty, and a lot tasty ;) I always forget about it! If you haven't made it outside of a soup, you should try it!

 Lemon Butter Salmon with Creamy Barley, Zucchini, and Spinach
1 lb skin-on salmon fillets
1 cup quick cooking barley
6 ounce bag baby spinach
2 medium zucchini, small diced
the zest of 1 lemon
juice of 1 lemon
1/4 cup fresh dill, stems removed
3 tablespoons butter
1/2 cup sour cream

Bring 2 cups of water to a boil; once boiling, add the barley and a dash of salt. Cover, reduce heat, and cook 10-12 minutes or until tender. Remove from heat and let stand for 5 minutes.

Meanwhile, in a large pan, heat 2 teaspoons olive oil over medium-high heat. Once hot, add the spinach and lemon zest. Season with salt and pepper and cook, stirring frequently, for 2-3 minutes or until the spinach has wilted. Transfer the mixture to a mesh strainer placed over a bowl. Using the back of a wooden spoon, press the spinach mixture to release the liquid. Squeeze out as much liquid as possible (discard the liquid). Finely chop the spinach and set aside.

In the same pan, heat 2 teaspoons olive oil over medium-high heat. Once hot, add the diced zucchini and season with salt and pepper. Cook, stirring occasionally, 4-5 minutes or until lightly browned and softened. Transfer to a bowl and wipe out the pan.

Pat the salmon fillets dry and season with salt and pepper on both sides. Heat 4 teaspoons olive oil over medium-high heat. Once hot, Add the fillets, skin side down. Cook 2-3 minutes or until browned. Carefully flip and add the butter to the pan. As the butter melts, start spooning the butter over the fillets. Cook 1-2 minutes or until flaky. Remove from pan; stir in half of the lemon juice to the remaining butter in the pan.

To the pot of cooked barley, stir in the sour cream, chopped spinach, cooked zucchini, half of the dill, and the remaining lemon juice. Drizzle with some olive oil, mix well, and add salt and pepper to taste.

Serve the salmon over top of the barley mixture, spooning lemon butter sauce from the pan over top. Garnish with additional dill.

Source: adapted from Blue Apron

Cajun Tilapia with Praline Sauce over Dirty Rice

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A true restaurant quality meal made easily at home in 30 minutes or less! Cajun spiced tilapia is grilled and served over a bed of dirty rice with sausage. To complement the spiciness, you drizzle a sinful pecan bourbon praline sauce over top before serving. You'll be craving this dish all the time!

Hello! I know it's been awhile - we recently returned from another fantastic vacation to Walt Disney World and I've spent the last week trying to write up those memories/pics on our personal blog before I forget them all! Next week, I'll be sharing pics and reviews of all the good eating we did. Y'all know we didn't miss an opportunity to spend the day at the Food and Wine Fest!

We had this meal again not long before we left on vacation and I'm already craving it again! It has truly become one of my favorite meals. It sounds complicated - especially since there are 3 parts - but it all cooks at the same time and is super easy. Honestly; you can whip this up in 30 minutes!

I have always been scared of super spicy meals but the great thing about this dish is that you control the heat. The praline sauce is very sweet so you can ramp up the heat a bit more (and will want to). You choose how much - or how little - seasoning you rub onto the fish.

Feel free to use another type of fish. Any mild white fish will work well - I just find tilapia cheap, easy to find, and versatile. 

Cajun Tilapia with Praline Sauce over Dirty Rice

For the dirty rice:

2 links mild Italian sausage, casing removed 

1 tbsp. olive oil

½ cup diced onion

2 cloves garlic, minced

¾ cup long grain white rice

1½ cups low-sodium chicken broth

Salt and cayenne pepper, to taste

For the praline sauce:

½ cup pecans, either halved or chopped

2/3 cup sugar

1/3 cup water

Pinch of coarse salt

1 tbsp. unsalted butter, at room temperature

1 tbsp. bourbon

For the fish:

2 tbsp. olive oil

1 tbsp. smoked paprika

2 tbsp. fresh thyme

2 tsp. garlic powder

1 tsp. kosher salt

1 tsp. black pepper

4-6 tilapia fillets (1-1.5 pounds)

Preheat the grill to medium-high.

To make the dirty rice, crumble the sausage into a skillet over medium-high heat and cook until it starts to brown, around 2-3 minutes. Stir in the olive oil, onion, and garlic and cook until just softened, 2-3 minutes more. Stir in the rice and cook for 1 minute. Add the broth. Bring the mixture to a boil, reduce the heat to a simmer, cover and cook until the rice is tender, about 20 minutes. Season to taste with salt and cayenne pepper. Fluff with a fork and keep warm until ready to serve.

While the rice is cooking, make the praline sauce. In a small saucepan over medium heat, add the pecans and cook, stirring occasionally, until golden and fragrant, about 3-4 minutes. Remove to a plate and set aside. Return the pan to medium heat and add the sugar and water. Bring to simmer, lower the heat, and cook until reduced by about half, about 5 minutes. Stir in the toasted pecans and salt and cook 1-2 minutes more. Remove from the heat and whisk in the butter and bourbon until smooth. The sauce may thicken upon standing, but can be rewarmed over low heat.

To prepare the fish, combine the oil, paprika, thyme, garlic powder, salt, and pepper in a bowl and whisk to blend. Pat the mixture over both sides of the fish.

Oil the grates of the grill. Grill until the fish is cooked through and the fillets release easily, about 3 minutes per side. 

Place a piece of fish over a pile of dirty rice and spoon warm praline sauce over top. 

Source: adapted from Annie's Eats

Crispy Oven Fried Fish

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Crispy fish without the mess and calories of frying!

Just a few weeks ago, we visited London and Dublin for the first time. Both cities were not lacking in fish 'n chips! We ate it several times while on the trip, remembering just how delicious good fried fish can be.

Back at home, I'm not keen on trying to recreate our fried fish adventures because of the sheer mess involved. But I do love crispy fish! This recipe promises super crispy fish, but made in the oven! A simple breading of panko and herbs is well coated then placed on a rack. The rack is key in making sure you get a super crispy breading.

You can either use panko or make your own breadcrumbs. Store bought breadcrumbs are not quite coarse enough to get the best texture.

Crispy Oven Fried Fish

1 cup panko breadcrumbs (see note above)

2 tablespoons minced fresh parsley

1 small shallot, minced

1/2 cup all-purpose flour

2 large eggs

3 tablespoons light mayonnaise

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

4 (6-ounce) firm white fish fillets (like cod or haddock) 1-1 1/2 inches thick

lemon wedges, for serving

Preheat oven to 425 and generously coat a wire rack with cooking spray. Place the rack over a baking sheet.

Combine the panko, parsley, and shallot in a shallow bowl. Place 3 tablespoons of flour into another shallow dish. In a third shallow dish, whisk together the eggs, mayonnaise, paprika, cayenne and 1/4 teaspoon pepper together. To the egg dish, whisk in the remaining flour until a smooth, thick batter is formed.

Pat each piece of fish completely dry with a paper towel and season with salt and pepper. Working with one piece of fish at a time, dredge into the flour, then dip it into egg batter, and finally coat it with the bread crumbs, pressing to adhere. Lay the breaded fish on the prepared wire rack. Repeat until all pieces are coated.

Bake the fish until the coating is golden and it flakes easily when gently poked with a fork, about 18-25 minutes. Keep an eye on it if it's thinner.

Gently transfer the fish to individuals plates and serve with lemon wedges.

Source: adapted from Gourmet: Day to Day

Herb Roasted Fish

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A deliciously easy way to enjoy fish! Light, healthy, and finished in minutes. Simple enough for a weeknight but delicious enough for guests.

I was introduced to foil packs by my husband when we first started dating. We went camping with friends a few times and it was always on the menu. And while foil packs are perfect for camping, they are also perfect for weeknight meals! No fuss, very few dishes are used, and it cooks food perfectly - especially fish.

This dish really lets the herbs permeate the fish resulting in a delicious and healthy meal. Be sure you use fresh thyme, fresh lemon juice, and a good quality olive oil - it makes a big difference in a dish with so few ingredients.

Herb Roasted Fish

4 6-8 ounce fish fillets, such as cod, tilapia, or snapper

Kosher salt and fresh ground black pepper

4 tablespoons olive oil

4 tablespoons fresh squeezed lemon juice (2 lemons)

8 sprigs fresh thyme

8 large green olives with pits

Preheat oven to 400. 

Lay each fillet in the center of it's own piece of foil that extends a couple of inches beyond the fillet. Sprinkle each fillet with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 2 sprigs of thyme. Place 2 olives alongside the fish.

Carefully seal all edges of the foil to form enclosed packets. 

Place the packets on a baking sheet and bake for 15-20 minutes. Remove from oven and carefully open before serving.

Source: adapted from Make it Ahead by Ina Garten

Pasta with Tuna and Tomato Sauce

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A creamy tomato based pasta dish, dotted with tuna and cheese. This Italian classic is weeknight friendly AND budget friendly, thanks to the use of canned tuna.

Long time no see! I just returned from a lovely holiday (they rub off on you!) in London and Dublin and neglected to get posts scheduled before I left. We had a great time, and now that I'm back I'm anxious to share the loads of recipes I have on hand!

This pasta dish was enjoyed for the first time a few years ago and it was so delicious, I just had to share it again. It's easy, quick, and SO tasty. Now, you must like tuna to make it. Though the can is small, the tuna flavor does come out (not strong, but present). You can easily whip this up on a weeknight, especially when half the time is completely hand's off while the sauce and pasta cooks.

Don't pick up tuna packed in water by accident!

Pasta with Tuna and Tomato Sauce

4 tablespoons butter

1 28-ounce can of crushed tomatoes

1 pound pasta shells

1/2 cup ricotta cheese

1 5-7 ounce can tuna, packed in olive oil

1/4 cup fresh basil, chopped

1/2 cup shredded mozzarella cheese

salt

Melt the butter in a medium pot over medium heat and add the can of tomatoes, including the juice. Simmer gently, partially covered, for 30 minutes.

Once the sauce is cooking, bring a large pot of water to boil in an oven-safe pot and cook the pasta al dente, according to package directions. Drain and return to the pot.

Preheat the broiler to high.

Pour off the excess oil from the can of tuna and stir the tuna into the tomato sauce. Stir in the ricotta cheese and add salt to taste.  

Add the tomato sauce and basil to the drained pasta; stirring well. Sprinkle shredded mozzarella over top and broil until melted and browned, about 5 minutes. 

Serve hot. 

Source: adapted from Leone's Italian Cookbook by Gene Leone via Simply Recipes

Smoked Fish Dip

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Tastes just like the dip served at your favorite seafood restaurant! This easy dip takes just minutes to make, and will be devoured in even less!

Not long after relocating to the east coast, we embraced what the natives do and started visiting the beach on a semi-regular basis. Texas does have a beach, but it isn't the top vacation choice for most Texans, our family included. But east coast beaches? Definitely included in the vacation plans of most North Carolinian's.

Our first trip was to Myrtle Beach. Because I loved the movie Shag growing up and it's based in Myrtle, I just had to visit it. And while many would deem it the tourist trip of the coast, I still love it. In North Myrtle Beach there is a seafood restaurant that we stumbled upon. We liked it so much that we usually eat there a couple times every trip. While the food is good, it's the smoked fish dip that keeps us coming back. We fight over the cup they bring to the table and always buy a carton to take to the condo. On our last trip, we ate a carton in the condo and grabbed another on the way home!

Since I haven't been to the beach in a few months (that will be rectified soon!), I was in smoked fish dip withdrawal and went on the hunt for something that tastes similar.

This recipe hit it out of the park! It doesn't just taste similar, it tastes dead on. It's so addictive, it was a huge struggle to leave some for the husband. The fact that you can throw it all in your food processor and have it on a cracker in less than 5 minutes makes it even better.

If you've never had smoked fish dip before, please rectify that soon - and bring me some!

Smoked Fish Dip

5 ounces smoked trout

2 tablespoons sour cream

2 tablespoons mayonnaise

pinch of Old Bay Seasoning

3 drops hot pepper sauce, such as Frank's

3 drops Worcestershire

fresh ground black pepper, to taste

In a food processor, blend all ingredients until the consistency of a spread. Taste and adjust seasonings if needed.

Source: adapted from All Recipes

Butternut Squash Cod Chowder

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A warm, flavorful, one-pot chowder stocked full of bacon, butternut squash, and cod. Perfect for chilly nights!

Lately, the weather in Charlotte has been warmer than my home in Texas! Though that will likely change in the next couple of days, we are still much better off (or worse off, depending upon how you feel!) than other parts of the country that are already covered in snow and freezing temps. There are few things better than a roaring fire and a big bowl of soup on a cold night - especially on a day that keeps you out in the elements. I'm always on the hunt for one pot (read: easy) soup/stew/chowder recipes to get us through the cold winter months so here is one to start the season off.

This is actually the first fish based chowder recipe I'm sharing and it's a great one. Fish cooks super fast, is healthy, and a nice change from the usual chicken-beef-pork rotation many of us stick with. You could use any very firm white fish but cod works especially well alongside butternut squash.

This chowder is so substantial that when served alongside a chunk of baguette, it's a meal!

Butternut Squash Cod Chowder

8 slices thick cut bacon, chopped

1 onion, diced

4 stalks celery, diced

2 tablespoons fresh dill, finely chopped

1.5 cups diced butternut squash (or 1 small butternut squash, peeled, seeded, and diced)

1.5 tablespoons flour

3.5 cups vegetable stock

1/2 cup clam juice

12 ounces skinless cod fillets, cut into bite sized pieces

1/2 cup heavy cream

pinch of cayenne

In a large dutch oven over medium-high heat, cook the bacon until crispy, about 3 minutes. With a slotted spoon, remove the bacon and set aside. 

Drain off all but 2 tablespoons bacon grease then add the celery and onion. Cook until the vegetables are tender, about 8 minutes. Stir in the dill and cook for 1 minute. Add the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes. 

Stir in the vegetable stock and clam juice and bring to a boil. Reduce heat to medium-low and simmer until the squash is tender, about 10-12 minutes. Season with salt and pepper.

Add the cod, cover, and simmer until the fish flakes easily with a fork, 4-5 minutes. Stir in the cream, cayenne, and 3/4 of the bacon, reserving 1/4 for topping. Taste and adjust salt and pepper if needed.

Right before serving, top with a pinch of reserved bacon.

Source: adapted from Rachael Ray