Browsing Fish Recipes

Outrageous Orange Salmon

December21

Outrageous Orange Salmon

Summary: Wildtree Site Recipe

Ingredients

  • 1 (1 pound) Salmon Fillet
  • ½ cup Wildtree Outrageous Orange Sauce, #10785

Instructions

  1. Preheat oven to 375°F
  2. Place the 1 pound salmon fillet on a foil lined sheet pan and baste with a thin layer of Outrageous Orange Sauce
  3. Bake for 25 minutes, basting at 10 and 20 minutes
  4. Flake with a fork to test for doneness – internal temperature of 145°F

Quick Notes

Calories 220; Fat 4g; Saturated Fat 0.5g; Carbohydrates 19g; Fiber 0g; Protein 24g; Cholesterol 60mg; Sodium 520mg

Number of servings (yield): 4

Microformatting by hRecipe

Chicken Scampi

August5

Recipe:  Chicken Scampi

Chicken Scampi

Ingredients

  • 1 lb. cubed Chicken or Shrimp
  • 3 Tablespooons Wildtree’s Roasted Garlic Grapeseed Oil, #10226
  • 1 ½ teaspoons Wildtree’s Scampi Blend, #10450
  • Bread Crumbs
  • Asiago Cheese

Instructions

  1. Preheat oven to 350°F
  2. Mix the grapeseed oil with the scampi blend
  3. Toss the shrimp or chicken with this mixture
  4. Place into baking dish & bake for about 5 minutes
  5. Remove from the dish, sprinkle on bread crumbs and cheese
  6. Bake again for about 5 more minutes
posted under Chicken & Turkey Recipes, Fish Recipes, Home | Comments Off on Chicken Scampi

2 Meals-Salmon and Couscous Skillet Supper/Pasta and Salmon

February10

Recipe: Salmon and Couscous Skillet Supper

Summary: Grill a larger quantity of salmon so that the reserve salmon can be used for a second meal. The lemon flavor used in grilling the salmon is a perfect compliment to both the couscous dish and the pasta dish.

Ingredients

  • 6- 1 1/2″ thick Salmon Filet’s –  reserving 2 filet’s for the second dish
  • 1 Tbsp. Wildtree Zesty Lemon Grapeseed Oil, #10228
  • 3-4 tsp Lemon Rosemary Blend, #10356
  • 1 ½  tbsp Wildtree Grapeseed Oil – Garlic, #10226
  • 1 ½ cups Israeli or Middle East Couscous
  • 1 Shallot, minced
  • 3 cups Water
  • 2 tbsp Wildtree Onion & Chive Blend, #10413
  • 2 tbsp Wildtree Grapeseed Oil – Zesty Lemon, #10228 or 2 tbsp Lemon Juice plus 1 tbsp Natural GSO
  • ½ cup Peas, frozen
  • Salt & Black Pepper

Instructions

  1. Whisk together the 2 tablespoons of Zesty Lemon GSO, and the Onion & Chive blend – Set aside to let flavors develop
  2. Heat a well oiled grill to medium-high heat
  3. Brush the salmon with Zesty Lemon Grapeseed Oil
  4. Sprinkle with the Lemon Rosemary Blend
  5. Grill for 5-7 minutes first side & 2-4 minutes flip side
  6. Set aside 2 salmon filet’s for the second meal- Pasta with Salmon
  7. Meanwhile, preheat a 12-inch nonstick skillet to medium high heat and add 1½ tbsp of  Garlic GSO
  8. Add couscous and toast until light golden, about 2 minutes -Stir in shallot and cook another 30 seconds
  9. Stir in water and cook over high heat until liquid is absorbed and couscous is tender, about 12 minutes
  10. Stir the Zesty Lemon/Chive Oil into the skillet & heat for just another minute
  11. Turn off the heat & sprinkle peas over couscous- Cover, and let warm through, about 2 minutes

Variations

Recipe: Pasta with Salmon

Summary: Recipe from Best 30-Minute Recipe Cookbook by Cooks Illustrated. Fresh tarragon is key to this dish–don’t substitute dried. Boil the pasta until it is just shy of your preferred doneness, as it will continue to cook for a few minutes with the sauce. While you might be tempted to use canned salmon here–don’t. It won’t taste nearly as good as fresh.

Ingredients

  • 1 tbsp Butter, unsalted
  • 1 Shallot, minced
  • 1 cup Heavy Cream
  • 8 ounces Fettuccine or Linguine
  • Salt & Black Pepper
  • 1 cup Frozen Peas, thawed
  • 1 tbsp Tarragon, fresh & minced
  • 2 cups Salmon- the pre-cooked reserve, flaked

Instructions

  1. Bring 3 quarts water to boil in large pot.
  2. Melt butter in small saucepan over medium heat. Add shallot and cook until softened, about 2 minutes.
  3. Stir in cream, bring to simmer, and cook until thickened and reduced to about 3/4 cup, about 6 minutes. Set sauce aside, off heat.
  4. Stir pasta and 1/4 teaspoon salt into boiling water and cook  until pasta is just shy of al dente. Reserve 1/2 cup of cooking water, then drain pasta.
  5. Return drained pasta to pot over low heat, stir in cream mixture, peas, and tarragon.
  6. Gently fold in salmon & cook, stirring until sauce clings to pasta and salmon and peas have heated through, about 1 minute.
  7. Add reserved pasta cooking water as needed to adjust sauce consistency. Season with salt and pepper to taste and serve.

Quick Notes

Since I serve recipes that contain cream sparingly, this scrumptious recipe is a treat. The 30-Minute cookbook offers this introduction:

One of the easiest ways to transform last night’s salmon into a second meal is to incorporate it into a pasta dish. The recipes we tried from other books, however, tasted incredibly bland or felt unfinished. These recipes usually toss flaked salmon with hot pasta, peas, and ricotta, which isn’t all that appealing (or tasty) We found that all it took to elevate this easy dish to an elegant meal was to make a very simple cream reduction and then add peas and fresh tarragon to it along with the pasta and salmon. To keep the salmon from breaking up too much, gently stir it into the pasta toward the end of cooking.

Click to order —> www.MyWildtree.com/maryrose/

Microformatting by hRecipe

Salmon With Lemon and Dill

November29

Summary: Recipe contributed by Marlene Spiegel – Wildtree Site

Ingredients

  • 1 pound Salmon Filet’s
  • 1 tbsp Wildtree Zesty Lemon Grapeseed Oil, #10228
  • 2 tsp Wildtree Dill Blend, #10191

Instructions

  1. Heat a well oiled grill to medium-high heat. Brush the salmon with the Lemon Grapeseed Oil and sprinkle with the Dill Dip Blend.
  2. Grill for 2-5 minutes per side to an internal temperature of 145°F.

Quick Notes

I serve the Salmon with Red Devil Hot Sauce or a Dill Sauce
To create a quick Dill Sauce, mix together :

  • 1/3 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 1 tablespoon finely chopped Onion
  • 1 teaspoon Lemon Juice or Zesty Lemon Grapeseed Oil
  • 1 teaspoon prepared Mustard
  • 1 teaspoon Wildtree Dill Blend
    Chill for about 4 hours to allow flavors to fully develop. Add a little milk for a creamier sauce.

Microformatting by hRecipe

Grilled Fish

August9

Grilled Fish

Note: To eliminate fishy odors while cooking, soak fish in milk or buttermilk before cooking. I discovered this tip from a post on wisdomtips.com.  A 15 minute soak will do the trick.

Ingredients

  • 4 Fish Filets
  • Zesty Lemon Grapeseed Oil, #10228
  • 3 tsp Lemon Rosemary Blend, #10356, or other seasoning

Instructions

  1. Brush filets on all sides with Lemon Grapeseed Oil
  2. Sprinkle with the Lemon Rosemary Blend or other seasoning
  3. Place on hot, oiled grill
  4. Grill 10 minutes for each inch of thickness

Variations

Other seasonings you may like to try are the Scampi Blend,#10450 — Cajun Seasoning, #10190 –California Pepper Blend, #10570 –Dill Blend, #10191

Microformatting by hRecipe

Fabulous Fish Sticks

August9

Best Fish Sticks

Note

To eliminate fishy odors while cooking, soak fish in milk or buttermilk before cooking. I discovered this tip from a post on wisdomtips.com.  A 10 minute soak will do the trick.

Ingredients

  • 3/4 to 1 pound Haddock or other White Fish, firm & fresh
  • 4 tbsp Mayonnaise
  • 2 – 3 tsp  Zesty Lemon Grapeseed Oil, #10228 or a blend of Olive Oil with fresh Lemon Juice
  • 3/4 cup crispy Panko Crumbs or Bread Crumbs, crumbled fine
  • 2 tsp California Style Garlic Pepper Blend, #10570 or other Wildtree seasoning blend
    For Tartar Sauce
  • 1/2 cup Mayonnaise
  • 1-2 teaspoons of Zesty Lemon Grapeseed Oil or Olive Oil with fresh Lemon Juice
  • 2 tablespoons of Dill Pickle Relish, or diced Dill Pickles
  • generous sprinkling of Paprika

Instructions

  1. Mix crumb coating & seasoning of your choice
  2. Blend dipping mix together – mayonnaise & Lemon Grapeseed Oil
  3. Cut firm fresh fish into strips or a small fillet – Haddock is my favorite & I cut it when it is still a little frozen
  4. Brush dipping mix on strips or roll the strips in the dipping mix
  5. Roll in coating
  6. Bake in 425° oven for 20 minutes
  7. Serve with homemade tartar sauce

Variations

Other seasonings that taste good in the crumb coating are: Scampi Blend,#10450  –Bayou Blend, #10724 –Lemon Rosemary Blend, #10356 –Cajun Seasoning, #10190 — Lemon Pepper Blend, #10207

More Recipes

Go to my Wildtree site and click on the Recipes Button to view other Wildtree Fish Recipes

www.MyWildtree.com/maryrose/

Microformatting by hRecipe

2 Meals-Grilled Salmon/Salmon & Nectarine Salad

July21

Wildtree Grilled Salmon with Dill Sauce

Recipe: Grilled Salmon

Summary: Marlene Spiegel submitted this recipe to the Wildtree site.  I adjusted for larger quantities so that the reserve Salmon could be used for a second “next-day” meal.

Ingredients

  • 2 pounds Salmon
  • 1 Tbsp. Wildtree Zesty Lemon Grapeseed Oil, #10228
  • 3-4 tsp Wildtree Dill Blend, #10191
    Optional Dill Sauce:
  • ½ cup Lite Mayonnaise
  • ½ cup Sour Cream or plain Yogurt
  • 2 tsps more of Wildtree Dill Blend

Instructions

  1. Heat a well oiled grill to medium-high heat
  2. Brush the salmon with Zesty Lemon Grapeseed Oil.
  3. Sprinkle with Dill Blend
  4. Grill for 2-5 minutes per side
  5. Set aside some of the salmon for the second meal- Salmon Nectarine Salad

Variations

Sprinkle Salmon with Wildtree Lemon Rosemary Blend, #10356, instead of the Dill Blend.

Recipe: Salmon & Nectarine Salad With Honey-Lemon Dressing

Summary: I found this yummy salad recipe in a Hy-Vee magazine, and substituted Wildtree ingredients.

Ingredients

  • 6 cups Mixed Salad Greens
  • 4 Nectarines or Peaches, pitted & sliced
  • 1 ½ cups Green and/or Red Grapes, halved
  • Reserved Salmon from Grilled Salmon Recipe
    Dressing:
  • 1 Tbsp. Honey
  • 1 Tbsp. Apple Cider Vinegar or a Wildtree Vinegar
  • 4 tsp Wildtree Zesty Lemon Grapeseed Oil, #10228

Instructions

  1. Toss together greens, fruits and salmon
  2. Combine honey, vinegar and Zesty Lemon Grapeseed Oil
  3. Drizzle over salad

Quick Notes

For lunches to go: Transfer salads to individual containers. Pack in insulated lunch bags with ice packs to keep salads fresh.

Variations

Some may like to heat the salmon just before adding it to the salad at mealtime. Wildtree vinegar include Raspberry, Orange, Strawberry, Apple.

www.MyWildtree.com/maryrose/

Microformatting by hRecipe




Secure-Subscribe to our Email Newsletter

Email
*

First Name
*

Last Name

"The Perfect Blend" Wildtree Newsletter contains Monthly Specials & Monthly Menu Ideas with Recipes PLUS Grocery Lists. As a thank you for trying the newsletter, I will send you my "20 Best Tips For Blissful Meal Preparation". We will never spam or give out your contact information.

* required



Please do -Like- our Facebook page with healthy & quick recipes for you.