All posts filed under: From the Sea

Mussels in a Tomato Cream Sauce

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One of my favorite treats, Mussels In Tomato Cream Sauce! This is actually a light cream sauce, really. I just used a 1/4 cup of heavy cream. Bring those onions to the translucent state. 😉 Add in the salt, dried thyme and garlic. Next, add 1/4 cup white wine (I used a descent Chardonnay), cook mixture down until all the alcohol is absorbed. You’ll know when that happens as the liquid will disappear. Next add in the broth and canned diced tomatoes with juices Add in the mussels and don’t forget the dried parsley Next, stir in the cream And walla! Add some toasted bread for delish dipping. My bowl started to empty quick like. Oh yes, delish! Ingredients… 2 pounds frozen cooked mussels, defrosted (fresh mussels can be used too just cook until they are opened, add them in at same stage of original recipe here) 1 tablespoon olive oil 1/2 white onion, chopped 1 tsp salt 2 garlic cloves, minced 1/4 tsp dried thyme 1/4 cup Chardonnay 1 14.5 oz can of diced …

Parmesan Chive Crusted Salmon

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I’ve been craving salmon lately. Last time I was at the grocery store I decided to pick some up. I so wanted to make the salmon extra tasty (salmon is tasty on it’s own, but I wanted to do something special with it today) while still keeping it healthy. I searched the internet for ideas and came up with this… my very own take. I hope you’ll try it and let me know how you like it. Ingredients… 4 pieces of salmon 2 Tablespoons mayo 2 Tablespoons plain Greek yogurt 1/2 tsp soy sauce 1/8 tsp garlic powder 2 tablespoons grated Parmesan cheese Pepper to taste 2 Tablespoons chopped chives Process… Preheat oven to 450 Lightly oil a baking pan Rinse and pat dry the salmon, remove skin if you like Combine all other ingredients Top each Salmon piece with 1 tablespoon of the mixture Place the salmon pieces in the pan Bake for 10 – 12 minutes on the top shelf of your oven, this allows the top to brown a bit. I cooked …

Baked Salmon with Rosemary 

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Hello again fresh and abundant Rosemary!  I love Rosemary, and I’ve missed having it around!  It grows so well here in the low desert, So. Cal.  Today I used a clipped sprig from our yard to star in my delicious salmon dish.  Here’s some info about Rosemary, so many varieties and they are all edible! http://pantrygardenherbs.com/shop-for-organic-herbs/rosemary-varieties/ Just before baking  13-20 minutes on 375  Oh my yummy Served it with a spinach salad and white rice  Nice end to a good meal!  and here is the original recipe I used… http://damndelicious.net/2016/05/23/garlic-butter-salmon-foil/ The only things I changed  I used a sprig of fresh rosemary cut into 6 equal pieces instead of the dried rosemary. I topped the salmon with the sprig pieces before baking.  I cut the salmon into serving size pieces before prepping, wrapping and baking.    I changed the the cooking time as well, depending on the thickness of your salmon cooking time should be between 13-20 minutes.  ps. 🙂  definitely scoop some of the warm buttery saucy goodness (left in the foil packet after cooking) over …