Coconut Prawns

We first tasted Coconut Prawns years ago on the Island of Roatan, Honduras
when our oldest son was working there as a missionary.
 They were truly memorable and I asked Tim to get the recipe for me.
 The first time I made them was in our camper on a trip to the Maritimes.
 Each town on the Gaspe' Peninsula had it's own fresh fish shop and we treated ourselves to fresh shrimp and lobster at every opportunity.
 If you make these once, I guarantee you'll make them again.

• 2 lb. large, raw prawns, deveined*
• 1 cup flour
• 3/4 teaspoon seasoned salt
• 1/4  teaspoon ground pepper
• 1/2  teaspoon ginger (optional)
• 3 egg whites
• 2 cups coconut - I used fancy flaked coconut

*I use the largest prawns or shrimp I can find. Using the raw ones ensures that they will not be overcooked and rubbery.

1. Remove shells from prawns, leaving tail shells intact
2. Mix seasonings with flour in shallow bowl
3. Beat egg whites just until they are foamy and soft peaks form. Do not overbeat as the egg white will not stick to the prawns if they are too dry.
4. Place coconut in another shallow bowl.
5. Coat each prawn with seasoned flour, then dip in egg white until well coated, then transfer to coconut and coat gently on all sides.
6. Fry in 1 inch of oil over medium heat, turning once. They are done when the coconut is golden brown and the prawns have turned pink. (I usually check one by cutting in half.)
7. Drain on paper towel and serve.

Salmon in Puff Pastry

I've discovered the ease of taking a favorite dish and wrapping it in puff pastry, be it a nice steak or salmon. The presentation is fun and beautiful for those times you just want to do something a little special. For this recipe I took my favorite salmon topping and then topped that with blanched asparagus.

Ingredients:

• 4 garlic cloves, crushed
• 1/4 c fresh parsley, chopped fine 
• 2 Tbsp fresh basil, chopped fine
• 3 sundried tomatoes (packed in oil) drained and chopped fine (about 1/3 cup, chopped)
• 3/4 tsp salt
• 1/4 c olive oil
• 1 (2-3 lb) skinless salmon fillet
• 1 lb asparagus 
• 1 tsp salt, boiling water and ice water for blanching
• 1 pkg puff pastry (frozen)
• 1 egg for egg wash
• sesame seeds (optional)

Method:

1. Combine garlic, parsley, basil, sundried tomatoes, salt, and olive oil. Set aside.
2. Fill a large pot with a few inches of water and bring to boil with about a tsp of salt. Break off ends of asparagus, where they break naturally- about 1 1/2 inches from the bottom. Place in boiling water. Bring water to boil again and remove asparagus to ice water.
3. Roll out both pieces of puff pastry so that overlapped and combined they are a little longer than the filet and wide enough to wrap over the top, overlapping. (about 20 x 15 inches) You can overlap to combine the two pieces part way through rolling or at the end. Brush with beaten egg.
4. Place salmon fillet in the center, along the length of the pastry.
5. Cover with sundried tomato topping, then lay the cooled asparagus on top lengthwise.
6. Cut strips along the sides of the puff pastry - about 3 inches long. 
7. Beginning on one side bring up a strip, pulling tight, then pull up a strip from the other side to criss-cross over the fish and overlap. Repeat to make a braided look. Pull up ends and tuck in. It's okay to have some natural steam vents. 
8. Brush with the remaining egg wash and sprinkle with sesame seeds. Carefully place on parchment paper lined baking pan. Can be refrigerated at this point until 40 minutes before serving.
9. Bake at 400 F for about 30 - 40 minutes, until crust is golden and fish is at 145 F. Serves 6 - 8

Crab and Cheese Stuffed Manicotti

I found this recipe in a healthy cooking magazine. I changed it up a wee bit. If you like the flavors of pasta, crab and cheeses combined, this recipe is for you.

• 6 manicotti shells, cooked
• 2 cans (120 g size each) crab meat, drained
• 1/3 cup ricotta cheese
• 1/3 cup mozzarella cheese
• 1/4 teaspoon lemon pepper
• 1/8 teaspoon garlic powder
• Parsley, fresh or dried, used for garnish

1. Cook manicotti shells and set aside.
2. In a small bowl combine crab meat, ricotta cheese, mozzarella, lemon pepper, and garlic powder.
3. Fill cooked manicotti with this mixture.
4. Spoon 1/4 cup sauce into an 8" x 8" greased pan and top with stuffed manicotti.
5. Pour remaining sauce over top and bake in a 350º oven for 25 minutes.
6. Remove from oven, sprinkle with parsley and serve.

• Sauce:
• 1 tablespoon butter
• 4 teaspoons flour
• 1 cup milk
• 1/4 teaspoon pepper
• 1 tablespoon Parmesan cheese, grated

1. In a saucepan, melt butter, stir in flour until smooth, add milk and pepper, cook and stir until thickened. 
2. Remove from heat and stir in Parmesan cheese.

Honey Fried Freshwater Pickerel

Pickerel are my favorite fish and now is the season to get them fresh. My daughter and her family went on a fly in fishing trip to Gammon River and came home with as many fillets as allowed. I was so happy to be the recipient of some of these delicious fish. My usual way to prepare them is really simple, I fry them in a bit of butter with salt and pepper to taste and a sprinkle of lemon juice on top. This time I decided to try something else and I may just have found a new favorite.

• 1 egg
• 2 teaspoons honey
• 1/3 cup flour
• 1 cup saltine crackers, crushed finely (approximately 18 crackers)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne, increase amount if you like a little more heat
• 4 pickerel fillets
• Extra honey for drizzling
• Lemon wedges.

1. In a bowl, beat egg and honey.
2. In a separate bowl, combine flour, cracker crumbs, salt, black pepper, and cayenne.
3. Dip fillets in egg and honey mixture and then coat with crumb mixture.
4. In a frying pan heat just enough oil to cover the bottom.
5. Fry fish over medium high heat, 3 minutes per side or until fish flakes easily with a fork and has a nice golden brown color.
6. Drizzle with extra honey and lemon. Serve with coleslaw or a salad.

This is my daughter Brenda with a nice catch of pickerel.

Fish Tacos with Broccoli Slaw

For this recipe I'd like to high light the beer battered frozen cod fillets available at Neufeld Farms. It's a tasty meal you can have on the table in 20 minutes and feel like you were treated for dinner on a sea side patio. If you do not live in the vicinity, try your favorite ready to cook fillets, baked or pan fried. This recipe serves 4 adults.

Ingredients:

• 10 3 oz frozen, battered cod fillets
• 10 small/medium size flour tortillas

Slaw:

• 4 cups broccoli slaw mix (home shredded or packaged)
• 1 ripe avocado
• 4 Tbsp mayonnaise
• 4 Tbsp sour cream
• juice of one lime
• 2 - 3  Tbsp cilantro or parsley, finely chopped
• 2 Tbsp green onion, chopped
• salt and pepper to taste
• 1 mango, sliced (optional)

Method:

• Line baking pan with foil and bake fillets at 400 F for 20 minutes or according to package instructions.
• Meanwhile, mix the dressing for the slaw by mashing the avocado with a fork, then mixing in the mayonnaise, sour cream, lime juice, cilantro, green onion, salt and pepper. Mix into shredded broccoli. 
• Peel and slice mango
• Warm the tortillas by heating a medium non-stick frying pan over medium heat. Add 1 tortilla at a time, flipping to warm both sides. Stack on serving plate
• Enjoy! (let each person fill warm shells with a fillet, slightly separated to spread, a serving of slaw and a slice of mango.)

Salmon and Avocado Linguine

Salmon and pasta are the perfect duo!  Add fresh dill, lemon, tomatoes and avocado and enjoy a delicious one-bowl pasta dish.  It's a favorite over here.

 

• 1 - 350 g package fresh linguine
• 1 tablespoon olive oil
• 1/2 cup cream
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped dill
• 1 1/2 cups salmon pieces (baked, grilled, or smoked)
• 1-2 tablespoons lemon juice
• 1 avocado, roughly chopped
• 6-8 cherry tomatoes, halved

1. Cook pasta in a large pot of boiling, salted water until tender. Drain.
2. Add olive oil and stir to coat.
3. Return to pan.
4. Add cream, Parmesan, dill and salmon pieces to pasta.
5. Cook, tossing gently, over low heat for several minutes or until heated through. 
6. Remove from heat. 
7. Stir in lemon juice and season with salt and pepper. 
8. Place linguine in large serving bowl.
9. Place avocado pieces and cherry tomatoes on top.*
10. Garnish with freshly ground pepper and additional dill (optional).

*The avocado pieces and tomatoes can be added along with salmon in step four, but they tend to get mushy as they are stirred.  We prefer to add them to the completed pasta dish.

Creamed Halibut

Frozen Halibut portions make a quick dinner  with fresh veggies and pasta.

There is just enough creaminess in this dish to coat the pasta and make it feel like a special meal... for two...or more

yet light enough to give a hint that spring is coming!

• 4 - 6 ounce halibut fillets  (frozen and thawed)
• salt and pepper
• 2 tablespoons butter
• 1 lemon
• 4 green onions
• 1 red bell pepper
• 3 cloves garlic, minced
• 3 cups sliced button mushrooms
• 8 - 10 stalks asparagus
• 4 cups baby spinach  (keep one cup for garnish under the halibut)
• 1 cup halved cherry tomatoes
• 1 teaspoon crushed chili flakes  (optional)
• 1/2 cup white wine (or chicken broth)
• 1 cup cream
• cooked Pasta of your choice

1. Preheat oven to 350 F.
2. Place halibut fillets in a greased  (use 1 tbsp butter) baking dish and salt and pepper each piece.
3. Slice half the lemon and lay a slice over each piece of halibut.  Bake for about 20 minutes or until fish flakes easily.
4. While the fish bakes, melt the remaining 1 tablespoon butter in a skillet over medium heat.
5. Add the vegetables (except the spinach)  and seasonings and fry until just tender.
6. Add the wine and the cream and the juice from half the lemon and simmer a few minutes to condense.
7. Just before serving add 3 cups of spinach and stir gently until it has wilted.
8. Place the halibut over some fresh spinach.  Pour the sauce over the halibut and pasta.

Oven Baked Salmon

Salmon is a good source of protein and omega 3 fatty acids.
Here is a simple and very tasty way to oven bake a whole salmon.

Ingredients:

• 4-6 pound salmon
• 1 tablespoon olive oil
• 1 lemon, sliced thin
• 1 onion, sliced thin
• 1 bunch parsley
• 2 tablespoons butter
• 2 teaspoons salt
• 1 teaspoon pepper
• fresh ground pepper

Method:

1. Wash salmon and pat dry with paper towel.
2. Tear off a large enough piece of foil to lay salmon on and also wrap in completely.
3. Lay cleaned salmon on foil lined baking sheet. Rub the outside of salmon with olive oil.
4. Fill cavity of salmon with thin slices of lemon, onion and sprigs of fresh parsley. 
5. Cut butter into small pieces and lay on top of lemon and onion slices.
6. Salt and pepper inside of salmon.
7. Grind fresh pepper onto outside skin of salmon. 
8. Fold foil over salmon and seal edges to hold in moisture while baking.
9. Bake at 400ºF for 40-45 minutes. (approximately 10 minutes per inch thickness of salmon)
10. Remove from oven and allow to rest for 5 minutes. Open foil, and lift salmon onto a serving tray. 

Side note: Using the method above the bones are still in the fish when you serve it. You can easily remove the lemon and onions, slit the baked fish and pull out the bones before serving. They come out very nicely once the fish is bake. 

Salmon Ring with Cheese Sauce

A version of this ring, done with tuna and Bisquick, has been in my files for a long time but recently I decided to make it with my own biscuit pastry and salmon. It was good. You can use canned salmon or left over salmon, which is even better. So, the next time you cook some salmon steaks, why not do an extra one and you have the main ingredient for another delicious meal.

Ingredients:

for pastry

• 2 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1/2 teaspoon soda
• 1/3 cup butter or shortening, room temp
• 1 cup buttermilk or milk

for filling

• 1 egg
• 1 1/2 cups flaked cooked salmon or 2 tins canned salmon of choice
• 1/4 cup salsa
• 2 tablespoons mayonnaise
• 1/4 cup chopped fresh basil or parsley
• 1 1/2 cups cheddar cheese, grated

Method:

1. Preheat oven to 375° F
2. Mix pastry by cutting the butter into the combined dry ingredients and then stirring in the buttermilk with a fork until dry ingredients are incorporated.
3. Sprinkle with flour and knead for a few seconds to a smooth dough.
4. Roll out on a floured surface to a rectangle about 15"x10"
5. Slightly beat egg with fork, setting aside 2 Tbsp of the egg. Stir salmon, salsa, mayo, basil and cheese into remaining egg.
6. Spread pastry with filling and roll up jelly roll fashion, beginning at long side.
7. Shape into ring on a greased pizza pan, folding one end into the other.
8. With serrated knife, cut  2/3 of the way into the ring at 1 inch intervals.
9. Turn each slice on its side to reveal the filling and brush pastry with reserved egg wash.
10. Bake for 25 - 30 minutes

Simple Cheese Sauce (optional)
Melt 2 Tbsp butter. Whisk in 2 Tbsp flour and 1 1/2 cups milk, stirring until it boils. Stir in 1 cup grated cheese and salt to taste. Serve alongside over steamed asparagus or drizzle over pastry.

Fish Bake

Most of the time we like to eat our fish dredged in flour, fried in a bit of butter with a dash of salt and pepper and a sprinkle of lemon but sometimes I just need to try a new recipe. I used two kinds of fish for this dish, salmon and pickerel. You can use your favorite type of fish.

• 2 pounds fish fillets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Tabasco sauce
• 1 teaspoon paprika
• 1/3 cup Parmesan cheese, grated
• 1 cup sour cream
• 1/3 cup bread crumbs
• 2 tablespoons butter

1. Grease a 2 quart baking dish (I used a 8" x 12" glass baking pan). Arrange fish fillets in the baking dish.
2. Whisk together salt, pepper, Tabasco sauce, paprika, Parmesan cheese, and sour cream.
3. Spread over fish, sprinkle with bread crumbs, and dot with butter.
4. Bake uncovered in a 350º oven for 30 minutes. You should be able to flake the fish easily with a fork when done.
5. Serve with lemon slices.
6. Serves: 6

Tortellini with Smoked Salmon and Herbed Sauce

It's that time of the year...when the avid fishermen begin to reel in the salmon.  Though we aren't that big into fishing at this household, we have friends who keep us supplied.  And we have a new smoker that is turning out wonderful smoked salmon.  Hubby eats it like candy!   We've found smoked salmon pairs beautifully with pasta and a herbed cream sauce.

• 1 350 gram package cheese tortellini
• 1 medium onion, sliced and separated into rings
• 1 clove garlic, minced
• 2 Tablespoons butter
• 1 cup thinly sliced fresh zucchini 
• 4 teaspoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 2/3 cups milk
• 1/2 cup cream cheese, cut up (herb and garlic cream cheese works well)
• 1/2 lb. smoked salmon pieces
• 1-2 Tablespoons fresh dill, chopped 
• 1-2 Tablespoons fresh parsley, chopped

1. Cook tortellini according to package directions; drain.
2. Sauce: Cook onions and garlic in hot butter over medium heat until tender but not brown. Stir in sliced zucchini and stir-fry for another minute or two.  Stir in flour, salt and pepper.  Add milk.  Cook and stir until thickened and bubbling.  Over low heat, add cream cheese and stir until cheese is melted and sauce is smooth.  Add salmon pieces and herbs heat through.
3. Serve over hot tortellini. 
4. Serves 4.

Spicy Shrimp and Salmon Dinner

I usually have individually wrapped portion sized salmon pieces as well as a bag of shrimp in the freezer for quick thaw meals.  Start your rice when you begin your salmon and the meal will come together in about 30 minutes.  The instructions are for four portions. .but can be easily increased or the sauce can be halved to make a meal for two.  You can find the sauce ingredients in the Asian section of your grocery store.

• fresh orange juice from two oranges, about 1/2 cup
• 4 tablespoons hoisin sauce
• 2 tablespoons fish sauce or oyster sauce
• 2 tablespoons sesame oil
• 2 tablespoons garlic chili pepper sauce
• 1 tablespoon cornstarch dissolved in 1/3 cup water
• 4 individual thawed salmon portions
• 20 shrimp
• 1 pound broccolini or asparagus, cut in half
• 3 tablespoons canola oil

1. Combine the orange juice, hoisin sauce, fish sauce, sesame oil and chili pepper sauce in a small bowl.
2. Add the cornstarch and water and set aside.
3. Heat half the oil in a large fry pan and add the shrimp.  Toss around in the hot oil until the shrimp turns opaque and slightly pink.  Remove to a plate.
4. Add the salmon portions and brown on both sides on medium heat.  Turn the heat down slightly and fry until opaque and flakes to the center. Add to the set-aside shrimp.
5. Add the rest of the oil to the pan and stir-fry the broccolini/asparagus several minutes on medium-high heat until tender crisp. Add the salmon and shrimp back to the pan and add the sauce.  Stir carefully until the sauce thickens and becomes shiny and clear.
6. Serve with rice.

Fish in Coconut Curry Sauce

We returned from a visit to Kenya recently, and here's an East African dish that we enjoyed immensely while we were there.  It was prepared for us by our hostess, who graciously gave me a copy of her recipe to take home. I didn't waste any time in cooking it up in my own kitchen!

Ingredients:

• 3 Tablespoons oil
• 2 - 2 1/2 pounds fish filets, cut into serving size pieces (sole, snapper, talapia)
• 1 onion, chopped or sliced
• 1 or 2 green bell peppers, chopped
• 6 cloves garlic, minced
• 1 1/2 cups coconut milk
• 3 tomatoes, skinned and chopped
• 2-3 teaspoons curry powder
• 2 Tablespoons lemon juice
• salt and pepper to taste

Method:

1. Heat the oil over medium-high heat in large skillet.  Sear the fish filets on both sides quickly and remove to a plate.  Do not cook through.
2. Reduce the heat to medium, and add the onions and peppers.  Saute until the onion is semi-transparent. 
3. Add garlic and saute for 1-2 more minutes.
4. Add tomatoes, coconut milk, curry powder, lemon juice, salt and pepper.  Bring to a boil; then reduce heat to a simmer.
5. Add the fish filets. Cover and continue to simmer until fish is cooked through (5-10 minutes). 
6. Serve on a bed of rice.

Shrimp Feta Pizza

A local restaurant makes this very tasty luncheon pizza.

 I've come up with this version to make at home.

For each individual pizza you will need:

• 1 - 6 inch pita bread
• 1-2 tablespoons prepared Pesto Sauce
• 1 tablespoon chopped red bell pepper
• 1/2 cup small shrimp
• about 1/2 cup crumbled feta cheese.

1. Spread pesto sauce over surface of each pita bread.
2. Sprinkle red pepper and shrimp over pesto.
3. Crumble feta cheese over the top.
4. Bake at 350 degrees until hot and cheese begins to melt - about 10 minutes.
5. Sprinkle with a few shrimp and a little more feta and serve.

Barbecued Salmon

We have been enjoying this basted barbecued Salmon since we've been married. This was my mom-by-loves recipe and it is a winner. Every time fresh salmon made it to the house. .the salmon was put on the barbecue and it seemed impossible to know when to stop eating.

This fall.  .the salmon run in British Columbia was like no other and we once again had reason to pull our our fish rack for the barbecue. This salmon is rich but when paired with simple rice . . coleslaw and a beautiful side of broccoli. . it makes an impressive meal to serve guests.



• 1 cup butter
• 1/2 cup fresh lemon juice. .or about the juice from 2  lemons
• 1 1/2 teaspoon worchestire sauce
• 1/2 cup chopped fresh parsley

1. Fillet your salmon. .but leave on the skin.
2. Let it soak in cold salted ( about a tablespoon) water for half an hour.
3. Combine the ingredients in a small saucepan.
4. Heat the grill, put the salmon in a barbecuing rack.  Do not use foil.  Foil might be an easier clean up but the flavour can not be duplicated. .it will just steam.
5. Baste both sides as you flip the salmon during the cooking time.  The salmon is done once it flakes in the thickest part.

This is enough basting sauce to grill a whole salmon but it can easily be cut down if you are just grilling one side of salmon.  I am tired of digging out the recipe card  . ..and decided it was time to document the recipe here on the blog for our family.

Fish Tacos

We enjoy fish tacos and find this an easy way to bump up the flavor of white fish.

You don't need to make the Hot hot sauce to enjoy the fish if you prefer milder flavors.

If you would rather, just add a bit of salsa over the fish fillets instead.

You can also substitute fresh jalapeno pepper and cilantro.  I always keep the dried bits on hand.  

Fish is easy to keep in the freezer and when I make the fish tacos including the hot sauce, I have it on the table in about 30 minutes.

Fish Marinade

• 1 pound tilapia fillet
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoon chili powder
• 1 teaspoon dried jalapeno peppers
• 1 tablespoon freeze-dried cilantro

Combine all the ingredients in a zip-loc bag except for the fish.  Add the fish and allow to marinate 20 minutes while you make the sauce.

Hot Hot Sauce

• 2 tablespoons canola oil
• 3 cloves garlic or 2 teaspoons bottled minced garlic
• 3 plum tomatoes, diced
• 1 medium yellow onion, diced
• 1 teaspoon chipotle flakes
• 1 teaspoon  dried  chopped jalapeno pepper flakes or 1 fresh one
• 1 teaspoon Asian hot chili sauce
• 1 teaspoon oregano
• 1 tablespoon dried cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a medium saucepan, heat the oil, and add the chopped onions and fry until translucent.
2. Add the garlic, tomatoes, peppers, and seasoning.
3. Simmer 15 minutes. 
4. Spoon into a blender and carefully (leave the middle open). .pulse until the sauce is just minced. . and return to the saucepan and simmer on low while you fry the fish.
5. Heat a tablespoon of oil in a non-stick fry pan on medium-high and add the fish and lightly sprinkle with salt.
6. Fry on the first side until golden brown. ..several minutes, turn over and finish on the other side.
7. Fry only several pieces at one time. . keeping the rest warm in a 325 oven.  Fish only takes a few minutes if the fillets are thin.

Taco fixings

•  shredded green cabbage
• diced cucumber
• diced red bell pepper  (use the mini peppers if you can)
• several tablespoons diced onion
• tartar sauce
• flour tortillas (warmed in foil in the oven)

1. Put the shredded cabbage in one small bowl.
2. Combine the cucumber, red pepper, and diced onion all together in another small bowl.
3. To assemble the tacos. . . spread a little tartar sauce over the warmed tortilla.
4. Sprinkle with shredded cabbage and then arrange the fish in the center.
5.  Put a few teaspoons of hot sauce over the fish and sprinkle with the remaining veggies.

Shrimp and Mushroom Fettuccine

We think of pasta quite often as an indulgence but in our home it is as important as bread. Rather than always staying away from richer sauces we practice portion control and fill our plates with a large green salad which has a sprinkling of olive oil and balsamic vinegar.

I always keep some frozen peeled shrimp in the freezer for days when dinner needs to be done in a hurry. There is no need to defrost the shrimp and the whole meal can be on the table quicker than running for fast food. This is almost a non recipe. . .I had to think and pay attention to what I normally put in it . . the flavours naturally work well together.

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 2 cloves garlic . .minced
• 3 -4 cups sliced button mushrooms
  
• 3 cups precooked frozen medium shrimp
• 1 cup whipping cream
• 1/4 teaspoon hot pepper flakes
• 1 teaspoon Old Bay Seasoning
• 1 pound fettuccine ( I prefer fresh but dry is fine too)
  
• 1/3 cup grated Parmesan Cheese
• 1/4 fresh chopped basil
• paprika for garnish

1. Put on a large pot of water to boil for the pasta. .and add a few teaspoons of salt. Cook the fettuccine once the water is boiling. Adjust for longer time if you are using dry. If you are using fresh pasta . .add the pasta after the sauce has simmered 5 minutes.
   
2. In a large skillet, heat the oil and add the onion and mushrooms and garlic. Cook until softened and until the juices are released.
3. Stir in the cream and the seasonings.
4. Turn down the heat to a low simmer and continue to cook for about 5 minutes.
5. Add the shrimp and bring back to simmer and heat through.
6. Add the basil to the sauce and stir to combine.
   
7. Put the pasta on a platter.
8. Pour the sauce over the top and sprinkle with the the grated Parmesan and give it a sprinkle of Paprika.

Serves 4 with a large green salad.

Salmon Cakes

This recipe comes to me from my friend Bruni who have received many great recipe from. She serves them with a curry mango dip, but they are great on their own as well. You can add so many things to change up the flavors, like finely chopped red pepper, chopped parsley, thyme, etc. With your imagination it can keep the flavours interesting.

• 2- 7 oz cans of Salmon or Tuna drained, remove bones
• 1/3 c. bread crumbs (she uses about a cup or so of mashed potatoes since they follow a gluten free diet) I have even used left over stuffing if I have it
• 2 chopped green onions
• 1 t. dill weed or 1 T. fresh dill
• 1  T. lemon juice
• 1 egg
• 1 T. mayonnaise
• salt and pepper to taste.
• 1 c. grated cheese (optional)

1. Mix together well and form into little patties. 
2. Brown in a Teflon frying pan with about one tablespoon olive oil. About 3-4 minutes per side. If you make them burger size they make a good patty on a bun. A very nice change from a regular hamburger. My family really enjoys them. 

Seafood Lasagna

Whether you bake these in individual oven proof baking pans or make it in one large lasagna pan. .this lasagna will be a special evening treat for company. Served with crusty bread and a crisp green salad. . . for seafood lovers .. it is delicious.Seafood Lasagna

• 2 cups whole milk
• 1/2 cup butter
• 1/2 cup all purpose flour
• 1 10 0z. or 284 ml. can of chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg

1. In a medium saucepan, melt the butter. . don't boil it.. just melt it. Add the flour and stir until smooth.
2. Add a little bit of the milk. . stir well until smooth .. add a bit more milk again stirring until smooth .. add the rest of the milk and broth and bring to a simmer. . .stirring all the time. . .don't walk away .. it will scorch.
3. Add the seasoning. . and set aside.

• 1 package of dry no boil whole wheat lasagna noodles
• 4 cups of quick frozen. .the kind that is loose in the bag. . spinach ( I prefer this to the frozen brick of spinach. . .it is quicker to thaw and easy to divide) . . Thaw the spinach and allow it to drain in a sieve.
• 2 cups of ricotta cheese
• 1 egg
• 250 grams or 1 cup of mozzarella shredded
• 400 grams of provolone cheese. . .sliced
• 1 tablespoon olive oil
• 4 cups of sliced button mushrooms
• 1 large onion diced
• small basket of cherry tomatoes. .halved
• 2 pounds of seafood. . .I used a combination of 1 pound crab, 1/2 pound or about 230 grams small cooked shrimp and 1/2 pound or 230 grams frozen scallops. .quartered. . .allow the seafood to thaw.
• 1/2 cup fresh parsley
• 1/4 cup finely minced dill weed

1. Put the olive oil in a large saucepan, add the mushrooms and onions. ..saute until onions are translucent and mushrooms have released their liquid.
2. Add the spinach, tomatoes and parsley and dill weed.
3. Add the seafood and the white sauce that you made earlier and then. . .set aside
4. Mix together the ricotta cheese and egg. . .set aside.
5. In a large pan .. 9 1/2 by 14 X 2 1/2 inch pan .. (9 X 13 would certainly boil over. . use two smaller pans if you haven't a true lasagna sized pan). . .spray with cooking spray. Spoon 1/4 of the sauce to cover the bottom of the pan. .
6. Layer over sauce

• noodles
• 1/4 of the seafood sauce
• mozzarella cheese
• ricotta cheese/egg
• provolone cheese
• and repeat the layers. . . finishing with noodles. . the last 1/4 amount of sauce
• Sprinkle with cheese

Bake uncovered at 350 F for an hour .. until hot and bubbly. Allow to rest for 10 minutes before cutting and serving.

Lemon Baked Salmon

This recipe comes from my sister Rhoda. If you are looking for a very healthy delicious salmon recipe this is it. My husband enjoys fishing the river near our place, so we usually have salmon in the freezer. In the winter months I like to have the frozen fillets ready to pull out and bake. For those of you who don't have a fisherman in the family, Costco usually has fresh salmon that is perfect for this recipe. The recipe I will post is for half of a whole filleted salmon.

1/2 salmon

2 lemons sliced very thin

1 small onion sliced very thin

seasoning salt (approx 1 tbsp)

Greek seasoning (approx 1 1/2 tbsp)

Place salmon on a foil covered baking sheet. Sprinkle generously with seasoning salt.

Lay lemon slices all the way down down the salmon over lapping them. You can make two rows or one down the centre. On top of the lemons lay the onions in the same fashion. Most of the salmon should be covered.

Wrap the foil up and over the salmon making a tight seal.

Bake in 400 oven for 30 minutes. Remove salmon along with the lemons and onions to a serving platter. Spinkle with Greek seasoning to your liking. The lemon peels become very tender and the flavor is mellow, so make sure you eat the peel too.

For an additional garnish after baking mix 1 tsp dill with 1 cup of crumbled Feta cheese and sprinkle over entire salmon.