Baked Shrimp Scampi

Baked Shrimp Scampi

recipe adapted from Ina Garten

Source: joelens.blogspot.com via Bernadete on Pinterest

Ingredients: 
2 pounds (12 to 15 per pound) shrimp in the shell3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving


Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp.

Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish or better yet, a Glad Ovenware dish (which is what I used). Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover (with a double sheet of foil if using a disposable foil dish or use the lid of the Glad Ovenware dish.) Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Review: This was a great recipe. Mine however took a little longer then I expected to cook. Overall a great dish..served mine with pasta! 

Cajun Chicken and Shrimp Creole

Another mommy favorite because you simply add everything into the crockpot and let it cook the day away and just in time for dinner you add the shrimp and cook up some rice! This was also a kid pleasing dish in our household!

Source: momswithcrockpots.com via Bernadete on Pinterest

Cajun Chicken and Shrimp Creole

Type: dinner

Prep Time: 10 mins

Cooke Time: 9 hours

Total Time: 9 hours 10 mins

Serves: 6

Ingredients

• 1 pound boneless skinless chicken thights
• 1 Red Bell Pepper, chopped
• 1 large onion, chopped
• 1 stalk celery diced
• 1 can (15 oz) STEWED TOMATOES, UNDRAINED AND CHOPPED
• 1 Clove garlic minced
• 1 TBSP sugar
• 1 tsp paprika
• 1 tsp Cajun seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 lb shrimp peeled, Deveined and cleaned
• 1TBSP Fresh Lemon Juice
• Louisiana Hot Sauce to taste
• Hot cooked rice

Directions

1. Place chicken in crock pot.
2. Add Bell pepper, onion, celery , tomatoes, garlic, sugar, paprika, Cajun seasoning, salt, and pepper. Cover and cook on low 7-9 hours or on high 3-4 hours
3. Add shrimp, lemon juice and hot sauce. Cover an cook 45 minutes to 1 hour or until shrimp are done. Serve over hot rice.

Review: This recipe had great flavor. My husband does not like his food spicy so this had the perfect amount of heat in it for us. It also tasted great the next day!

30 Minute Tuna Noodle Casserole

Source: canyoustayfordinner.com via Bernadete on Pinterest

30 Minute Tuna Noodle Casserole

serves 5

5 cups cooked pasta- I recommend rotini or egg noodles

2 cans tuna, drained and flaked with a fork

2 cups peas, fresh or frozen

2 cans condensed cream of mushroom soup

1 cup milk

½ cup grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon black pepper

1/2 cup finely crushed french fried onions (optional)

Preheat the oven to 375°F. Combine the pasta, tuna, and peas in a large mixing bowl. In a separate bowl, whisk together the soup, milk, cheese, garlic powder, and pepper, and pour over the top of the pasta mixture. Stir to combine and pour into a greased casserole dish. Bake, covered with foil, for 20 minutes. Remove the foil, sprinkle the french fried onions evenly over the top and bake uncovered for an additional 5 minutes.

Review: New family favorite! My kids loved this recipe, it tasted creamy and the french fried onion added an extra crunchy!

Tuna Patties

Source: simplyrecipes.com via Bernadete on Pinterest

Tuna Patties Recipe

Ingredients

• 2 6-ounce cans tuna
• 2 teaspoons Dijon mustard
• 1/2 cup white bread torn into small pieces
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp water (or liquid from the cans of tuna)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives, green onions, or shallots
• Salt and freshly ground black pepper
• A couple squirts of Crystal hot sauce or tabasco
• 1 raw egg
• 2 Tbsp olive oil
• 1/2 teaspoon butter

Method

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tarter sauce on slider buns for a tuna burger.

Yield: Makes 4 patties.

Review: These tasted great, they were simple to prepare and had great flavor.

Baked Costa Rican Style Talipia

Source: foodnetwork.com via Anne-Clark on Pinterest

Ingredients:

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 garlic cloves, minced
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups jarred or homemade tomato salsa
• • p long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1/4 cup freshly squeezed orange juice
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
  • 2 cups jarred or homemade tomato salsa
  • 1 (15-ounce) can of black beans, drained and rinsed
  • 2 cups of fresh diced pineapple
  • 2 limes freshly sliced
  Directions:

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Review:

I marinated my fish overnight and used canned pineapple. Overall this dish had a ton of flavor. In addition, I sprinkled paprika over my fish for added color.

Tony’s Tilapia

Tony’s Tilapia

Source: eatathomecooks.com via Bernadete on Pinterest

Ingredients

• 6 Tilapia fillets, thawed
• 1/2 stick Butter, melted
• Creole or Cajun seasoning to taste

Instructions

1. Place the fillets on a foil covered baking sheet.
2. Pour the melted butter over them and sprinkle with the seasoning. Tony’s seasoning has a nice kick to it, so you might want to go lightly (or heavier if you like it hot).
3. Bake at 400 degrees for about 17 minutes or until you can flake the fillets with a fork.

Review: This tasted great and was simple to prepare.My family loved this recipe and I loved that it only had 3 ingredients.

Easy Garlic Talapia

Easy Lemon-Garlic Tilapia:
{Serves 4}

Source: simplyscratch.com via Heather on Pinterest

ingredients:

4 Fresh Tilapia Fillets

Half a Lemon, juiced

3 tablespoon Butter, melted

1 Clove of Garlic, pressed or finely minced

2 tablespoons Minced Fresh Parsley
1/2 teaspoon Kosher Salt

Black Pepper to taste

preparation:

Preheat oven to 375 degrees. Use a non-stick baking sheet or line with foil.

Pat the tilapia dry with paper towels. Place fillets in baking sheet and set aside.

Quickly press the garlic into a small bowl, and then add the melted butter, juice of half a lemon, the minced fresh parsley and then the salt and pepper. Whisk until combined and then drizzle the garlic butter evenly on top of tilapia fillets, and then brush to cover the entire tilapia fillet.

Bake in preheated oven until the fish is starting to turn opaque, about 6 minutes. Then turn on the broiler on high and broil for 3-5 more minutes or until the fish is opaque and flakes when pulled apart with a fork. Serve hot!

Review: This was a good recipe, it had plenty of flavor, but mine needed to cook for a few more minutes to soak in the flavor

White Fish Tacos

White Fish Tacos

Source: annies-eats.net via Laura on Pinterest

Ingredients:

For the fish:

2 tbsp. freshly squeezed lime juice

3 tbsp. extra virgin olive oil, divided

3 tbsp. minced cilantro

¼ tsp. cumin

2 cloves garlic, minced or pressed

1 lb. white fish (halibut, cod, tilapia, etc.)

Salt


For the cilantro cream sauce:

Juice of 1 lime

2 tbsp. cilantro, minced

6 oz. nonfat greek yogurt (sour cream is fine too)

1 clove garlic, minced

Pepper, to taste


For serving:

Cherry tomatoes, quartered

Green onions, chopped

Red cabbage, shredded

(Or whatever sounds good to you!)

6-inch flour tortillas


Directions:

Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.


Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.


Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.


Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

Talipia Scampi

Source: formamas.blogspot.com via Wendy on Pinterest

Ingredients:

3/4 cup butter
1 1/2 teaspoons lemon juice
8 cloves garlic, halved
4 (6 ounce) tilapia fillets, rinsed and patted dry
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 tsp of pasley


Directions:


Preheat oven to 350

In a bowl, melt 3/4 stick of butter, lemon juice to taste, & garlic together. Add salt, pepper, & a little parsley,

Stir Well

After rinsing the fillets, place them in a baking dish {I use my fav Pyrex}
Cover the fillets with the mixture

Add more parsley to taste

Bake for 30 minutes. Every 10 minutes, take the dish out & turn over the fillets. Making sure they are drenched in the butter mixture

Open Faced Crab Sandwich

Open Faced Crab Sandwich from food.com


Ingredients
1/2 lb crabmeat, flaked
3 green onions, chopped
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded ( for sprinkling on top) (optional)
1/3 cup mayonnaise ( reduced calorie is fine)
1/4 teaspoon cayenne pepper (or (to taste) or 1/4 teaspoon hot pepper sauce ( or (to taste)
2 tomatoes
4 sourdough English muffins, split Directions

Preheat broiler.

In a bowl, combine crabmeat, green onions, cheese, mayonnaise and cayenne (or hot pepper sauce).


Slice tomatoes into eight slices.


On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.

Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.

Return to oven and broil until cheese browns. (3-5 minutes).

Review: This was simple to prepare and delicious to! We used fresh crab meat not imitation. Overall a good meal!

Roasted Lemon Garlic Herb Shrimp

Roasted Lemon Garlic Herb Shrimp from here
(adapted from Fine Cooking)


1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced


1. Preheat oven to 400 degrees F. In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.

2. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving

Shrimp Fajitas

Shrimp Fajitas adapted from allrecipes.com

1 pound medium shrimp - peeled and deveined
the juice of 2 limes
1/4 cup of cilantro, minced
1/4 tsp of cumin
1/2 tablespoons vegetable oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 pound medium shrimp - peeled and deveined
1 cup (1 small) chopped onion
1 (1.25 ounce) package taco seasoning mix
3 tablespoons water, or as needed
6 (10 inch) flour tortillas, warmed

Directions

1. Marinate Shrimp in lime juice, cumin and cilantro and refrigerate for 2 hours

2.Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.

3.Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.



Cilantro Lime Sauce (adapted from Indigo's Sugar Spectrum)
2 cups sour cream
3 drops Tobasco sauce
juice of 1 lime
3 cloves minced garlic
1 1/2 Tbsp dried cilantro
Whirl all of the ingredients in a blender until smooth.

Review: WOW talk about a flavor explosion! yum! I served it with fresh avacado slices, cheese, salsa and sour cream!

Broiled Parmesan Tilapia

Broiled Parmesan Tilapia from allrecipes
Ingredients
1/2 cup Parmesan cheese
1/4 cup butter,Softened
3tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions

1.Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3.Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Review: This was simple and flavorful.

Lemon Herb Grilled Salmon

Lemon Herb Grilled Salmon from here

In a ziploc bag, combine:

1 cup olive oil,
4 Tbsp. finely chopped rosemary,
the zest of 2 lemons,
the flesh of 2 lemons, finely chopped.

Place salmon fillets in ziploc and let them marinate for an hour. Grill for 2-3 minutes, flip, then grill for another 2-3 minutes

Lemon- and Parmesan-Crusted Salmon

Lemon- and Parmesan-Crusted Salmon from Progresso

1 salmon fillet, 1 1/4 pounds
3 tablespoons melted butter or olive oil
1/2 Cup Progresso Le,pm Pepper Panko
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions

1 Heat oven to 375ºF. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, brush with 1 tablespoon of the butter. Sprinkle with salt.
2 Mix bread crumbs, cheese, onions, in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
3 Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

Broiled Tilapia Parmesan

Broiled Tilapia Parmesan adapted from here

Ingredients
1/2 cup of bread crumbs
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1/8 teaspoon of paprika
2 pounds tilapia fillets

Directions

1.Preheat your oven's broiler.

2. Grease a broiling pan or line pan with aluminum foil.

3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice and bread crumbs. Set aside.

4. In a small bowl mix dried basil, pepper, onion powder, celery seed, and paprika.Then season fish.

5. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes.

6.Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is brown.

Review: The tilapia tasted great. I lobed the crunch that the coating provided.

UPDATE: Lobster pizza

Ingredients:

1 flour tortilla (per pizza)
Land O' Lakes™ Roasted Garlic Butter Spread( I used this recipe from Allrecipes)
2 tbsp. grated Parmesan cheese
4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
2 tbsp. fresh basil cut in 1/8" julienne strips
2 oz. lobster meat cut in 1/2" - 3/4" chunks
1/2 cup Italian six-cheese blend

Preparation:

1. Heat oven to 450 degrees.
2. Lightly brush entire topside of tortilla with garlic butter (edge to edge).
3. Sprinkle two tablespoons Parmesan cheese over the garlic butter.
4. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
5. To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
6. Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes.
7. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
8. Refrigerate until ready to cook.
9. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt.
10. When oven is ready, place pizza on pan and cook approximately four to five minutes.
11. Remove from pan and cut into eight wedges.
12. Squeeze fresh lemon over pizza for extra flavor and serve.

Chef's Tip:

Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.

Review: I made this with and without without tomatoes. The pizza's are always a great hit at our house. My three year old said it was delicious. Hope you enjoy this recipe!


Update: I also used this garlic butter recipe from allrecipes and liked the added flavor and color it provided.
Ingredients
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 teaspoon of garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

Directions
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Baked Salmon

Baked Salmon from here
Ingredients
6 (4 ounce) fillets salmon
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup water
2 tablespoons lemon juice
1 cup fresh sliced mushrooms
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish.
2.In a cup, combine salad dressing mix, water and lemon juice.
3.Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.
4.Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids

Review: This was a good recipe. I sauteed the mushrooms beforehand and added garlic and onion. Overall it was good but I preferred the other baking methods for salmon

Parmesan Talapia

Parmesan Talapia from here

1 lb (3-4) tilapia fillets

1/4 cup breadcrumbs or crushed Ritz cracker (I used homemade whole wheat breadcrumbs)

1/4 cup grated parmesan cheese

1 tablespoon italian seasoning

1 teaspoon garlic powder

1 tablespoon lemon juice

salt

pepper

garlic powder

olive oil

Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.

Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.

On a different plate, pour 1 tbsp lemon juice.

Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder.

Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.

Dredge fillet in the parmesan mixture patting it all over to coat.

Place in an oiled baking dish, repeat with remaining fillets.

Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.

Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

Lemon Pepper salmon

Lemon Pepper Salmon from here

1 lb salmon (I buy frozen 1 lb bags, which have 4 pieces - Thaw first!)
2 T. butter, melted
2 T. soy sauce (low sodium is fine)
lemon pepper seasoning


In a 9 x 9" baking dish, mix melted butter and soy sauce. Add the salmon pieces and turn to coat both sides. Sprinkle with lemon pepper seasoning on one side.


Grill over medium heat until done OR bake at 375° for 10-15 minutes, or until fish flakes easily.

I baked this in the oven, when I posted about it on my facebook page someone asked if it had a fishy taste and it did not at all! It was light and yummy.