Asian Salmon

My sister gave me this recipe a long time ago and it is one of the best salmon recipes I have tasted. And to make it even better it's an easy recipe for seafood novices like me.

Enjoy!

2 lbs. salmon filets, with skin
1 tbsp. olive oil
2 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. brown sugar
2 cloves garlic, minced
pinch of black pepper
2 tbsp. minced onion
1 tbsp. sesame oil

Make several shallow slits in the skinless side of the salmon filets. Place filets skin side down in a glass baking dish.
In a medium bowl. whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
Preheat oven to 350 degrees. Remove cover from salmon and bake in the marinating dish for about 30 minutes or until the fish can be flaked with a fork.

Tuna Noodle Casserole

I found this recipe in a magazine the other night and decided to give it a try since I have extra mouths to feed this week and those extra mouths are extremely picky. One mouth even said it was the best thing I've made in a long time. Hmmmmm... if tuna casserole is my best dish, I'm in trouble. Anyway it is good for a quick weeknight meal.


2 cups egg noodles
1 can tuna, drained
1 can Cream of Mushroom soup
1/2 cup milk
1 cup frozen green peas
1 cup shredded cheddar cheese

Cook egg noodles as directed and drain. Drain tuna and place in a casserole dish, add mushroom soup, milk,and peas. Add egg noodles and mix well. Bake at 400 degrees for 15 minutes. Remove from oven and add cheddar cheese to top and return to oven. Bake an additional 15 minutes.

Beach Shrimp

This recipe came from Southern Living and I've fixed it a few times. It's a quick and easy way to fix shrimp. I haven't fixed it lately due to the fact that I have boycotted shrimp from overseas. After watching the news report about the nastiness of seafood shipped here from places like China and Thailand I sort of lost my appetite for seafood. However, I was in Kroger this past weekend and guess what I found. Shrimp from the US of A. Halleluiah. I can eat seafood again.


3 pounds unpeeled, large raw shrimp
1 (16 oz) bottle Italian dressing
1 1/2 tablespoons freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1/4 cup chopped fresh parsley
1/2 cup butter, cut up


Place first 4 ingredients in a 13x9 inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley, dot with butter. Bake at 375 for 25 minutes, stirring after 15 minutes.

*3 lb. Frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.
Preheat oven to 350 degrees F (175 degrees C).