Salmon with Salsa in 15 Minutes!

15-Minute Salmon with Tomato Salsa



For Salmon:

1 1/2 pounds salmon fillets cut into 4 pieces, skin and bones removed

1 tablespoon lemon juice

Salt and pepper to taste


For Salsa:

1 large fresh ripe tomato, seeds and excess pulp removed and diced in small pieces, about 1/4 inch

3 tablespoons finely minced onion

3 medium cloves garlic, pressed

1-2 tablespoons minced jalapeno pepper (or to taste)

1 tablespoon coarsely chopped pumpkin seeds

1/4 cup chopped fresh cilantro

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

Salt and black pepper to taste



For Salmon:

To quick-broil, preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat sources.

Rub salmon with 1 tablespoon fresh lemon juice and a little salt and pepper. (You can quick-broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

Using a hot pad, pull away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.


For Salsa:

Combine all salsa ingredients. Spoon over salmon. Garnish with mint and a sprinkle of extra virgin olive oil.


Note: The ingredients of the salsa blend together better if you chop them fine. Also, it is best to add just a little jalapeno at a time, so you can get it to your personal preference of chili heat, without making it too hot.



Reprinted with permission from Farmstand Favorites: Pumpkins. ISBN: 978-1-57826-357-8 $5.95 (paperback). From Hatherleigh Press. Distributed by Random House.
Tart and Tasty Recipe for Lime Shrimp Kebobs

Lime Shrimp Kebobs



16 large shrimp, uncooked, deveined

3 large limes

2 cloves garlic, crushed and peeled

1/4 teaspoon black pepper

2 teaspoons olive oil

2 tablespoons fresh cilantro, cleaned and chopped

10 medium cherry tomatoes, rinsed and dried

10 small white-button mushrooms, wiped clean and stems removed



In a glass measuring cup, squeeze limes, yielding 1/4 cup of juice. Add the garlic, pepper, olive oil, and cilantro and stir. Place the shrimp in a medium bowl and pour the cilantro lime marinade over the shrimp. Let the shrimp marinate for 10 to 15 minutes in the refrigerator (do not let them marinate for more than 30 minutes because the acid of the juice will alter the texture of the shrimp). Alternate cherry tomatoes, mushrooms, and shrimp on four skewers. Grill the skewers over a medium heat for 3 to 4 minutes on each side until the shrimp are just cooked through.



Reprinted with permission from Cooking Well: Healing Herbs. ISBN: 978-1-57826-330-1 $11.00 (paperback). From Hatherleigh Press. Distributed by Random House.


Serve Up These Mini Maple Crab Cakes

Mini Maple Crab Cakes



For Crab Cakes:

1 (16 oz.) can crabmeat, squeezed dry

1/2 cup pure maple syrup

1 tablespoon Dijon or whole grain mustard

1 1/2 teaspoons Old Bay® seasoning (or other seafood seasoning)

1 teaspoon cajun seasoning

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1 tablespoon finely minced shallots

1/2 lime, juiced

1/2 lime, zested

1 1/2 cups Panko breadcrumbs

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon Tabasco sauce

Oil, as needed

Additional Panko breadcrumbs, as needed


For Maple Cream Sauce:

1/2 cup sour cream

1 tablespoon pure maple cream

1/2 teaspoon lime juice

1/4 teaspoon lime zest

1/4 teaspoon Tabasco sauce

Salt and pepper to taste



For Crab Cakes:

Combine all ingredients in a large bowl. Mix well. Let mixture sit and absorb moisture for about 5 minutes. Form into mini patties. When ready to cook, heat a large sauté pan over high heat until hot. Add enough oil to slightly coat the bottom of the pan. Dredge each mini crab cake in more panko breadcrumbs. Cook each crab cake over medium to medium-high heat until golden, flip once, and cook until golden. Place crab cakes on sheet tray and finish baking in a 450°F oven until the internal temperature reaches 165ºF.


For Maple Cream Sauce:

Whisk together sauce ingredients in a small bowl. Let sit 10 minutes to meld flavors. Place a small dollop on top of each crab cake and serve.



Reprinted with permission from Farmstand Favorites: Maple Syrup. ISBN: 978-1-57826-369-1 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.


Serve up this Salmon Bruschetta Recipe!

Salmon Bruschetta



1 1/3 cups fresh basil

2/3 fresh parsley

2 tablespoons minced fresh lemon thyme

1/2 cup walnuts

2 garlic cloves (optional)

1 lemon, zested and juiced

1/4 cup olive oil

1 country bread loaf

24 smoked salmon slices, rolled (about 1 pound, 2 ounces)

Salt and pepper to taste



In a food processor, puree the basil, parsley, lemon thyme, walnuts, garlic, 1 tablespoon lemon zest, and 1 tablespoon lemon juice. Gradually add the oil until you have smooth paste. Season with salt and pepper. If too thick, add a little more oil.

Preheat the broiler. With a serrated knife, cut the walnut bread into 1/2-inch-thick slices. Cut each slice in half. Place the slices on a baking sheet. Broil on both sides until golden brown. Cool before using.

Spread some paste over each bread slice. Add one salmon roll, sprinkle each with a little lemon juice, and serve immediately.


Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Sweet Honey Walnut Shrimp Recipe

Honey Walnut Shrimp


1 tablespoon butter

1 cup whole shelled walnuts

3 tablespoons sugar

3 tablespoons mayonnaise

1 tablespoon honey

2 tablespoons sweetened condensed milk

1/2 teaspoon lemon juice

1 cup flour

1/2 teaspoon salt

1 cup water

2-3 cups good-quality cooking oil, for the wok

1 pound shrimp, shelled and cleaned



Heat the butter in a pan over medium heat until melted. Add the walnuts and stir constantly for one minute. Add 2 tablespoons sugar and continue stirring all these ingredients together for 2 minutes.


Mix together the mayonnaise, honey, sweetened condensed milk, and lemon juice. Set the sauce aside.

Shrimp Batter:

Mix together the flour, remaining teaspoon of sugar, salt, and water. Stir ingredients until smooth.


Heat 2 to 3 cups of cooking oil in a wok. Add shrimp to the batter and, using a fork to pick them out, shake any excess batter off and place into the hot oil. (It is recommended to use 8 to 10 shrimp at a time to avoid overloading the wok.) Cook the shrimp until they become a light golden brown color. Repeat and when each batch is ready, place them on paper towels to soak up the excess oil. Once the shrimp are all cooked, stir them into your sauce and serve.


Reprinted with permission from Farmstand Favorites: Honey. ISBN: 978-1-57826-406-3 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.