Category Archives: Seafood

Salmon Casserole

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Yield: 6 servings

Salmon Casserole

Salmon Casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans salmon, drained
  • 1 cup frozen green peas
  • ½ (4.5 ounce) can sliced mushrooms
  • ¼ cup chopped onion
  • 1/3 cup breadcrumbs

Instructions

  1. Gather all ingredients.
  2. Fill a large pot with lightly salted water and bring to a rapid boil.
    Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9
    minutes; drain.
  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
  5. Transfer the mixture into a 9x13-inch baking dish.
  6. Top the mixture with remaining 1 cup of cheese.
  7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.

    • Salmon Nuggets Air Fryer

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    Salmon Nuggets Air Fryer

    Salmon Nuggets Air Fryer

    Ingredients

    • 24 oz Salmon fillets (cut into 1-inch pieces)
    • 3/4 tsp Sea salt
    • 1/4 tsp Black pepper
    • 3 tbsp Honey (or zero sugar honey)
    • 2 tbsp Coconut aminos (or low-sodium soy sauce)
    • 1 tbsp Olive oil
    • 1/2 tsp Smoked paprika
    • 1/2 tsp Garlic powder
    • 1/2 tsp Ground ginger (optional)

    Instructions

      1. In a large bowl, whisk together the honey, coconut aminos, olive oil, smoked paprika, garlic powder, ground ginger (if using), salt, and pepper.
      2. Add the salmon pieces to the bowl and mix well to coat. Marinate for 5-10 minutes, or up to 1 hour if you have time. When time is up, turn the salmon pieces in the marinade again to coat well.
      3. Meanwhile, preheat the air fryer to 400 degrees F (204 degrees C).
      4. Place the salmon bites in the air fryer basket in a single layer, with some spaces between most of them. (Do not crowd the basket. If they don’t all fit, cook in batches.) Air fry for 5-7 minutes, until the internal temperature reaches 135-140 degrees F (57-.60 degrees C)

    © kitchen

    Baked Crab Cakes

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    crabcakes

    Yield: 8 cakes

    Baked Crab Cakes

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes

    Ingredients

    • 1 egg
    • 2 teaspoons Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon fresh lemon juice
    • 1 dash hot sauce
    • 1/2 teaspoon Old Bay
    • 1/2 cup chopped red bell pepper
    • 1 cup scallion, finely chopped
    • 1 lb. lump crab meat
    • 3/4 cup dry bread crumbs
    • 1/4 teaspoon salt
    • 1 teaspoon ground black pepper

    Instructions

    2. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
    3. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a dish.
    4. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
    5. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

    Nutrition Information

    Serving Size

    2 cakes
    Amount Per Serving Calories 203.16Total Fat 4gSaturated Fat 3gUnsaturated Fat 1gCholesterol 144.44mgSodium 758.18mgFiber 8gSugar 2.96gProtein 25.25g
    © Laurie

     

    Shrimp Fried Rice

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    shrimprice

    Yield: 4

    Shrimp Fried Rice

    Great as main or side dish.

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes

    Ingredients

    • 2 tablespoons chicken broth
    • 2 tablespoons white wine
    • 1 tablespoon soy sauce
    • 2 teaspoons sesame oil
    • 2 tablespoons vegetable oil
    • 1 cup scallions -- chopped
    • 1 tablespoon ginger root -- minced
    • 3/4 pound shrimp -- cooked, peeled
    • 4 cups white rice
    • 2 large eggs -- beaten lightly
    • 1 package frozen peas -- defrosted

    Instructions

    2. In a large skillet, heat vegetable oil over moderately high heat until very hot. Add scallions, ginger root, sand shrimp, cook for one minute, and transfer to a platter. Add rice and cook until crispy. Add everything back to the pan, add the eggs, and cook until scrambled. Add the peas and cook, stirring for 2-3 minutes or until crispy. Add broth mixture and stir to mix well.
    © Laurie
    Cuisine: Chinese