Category Archives: Seafood

Pasta with Salmon Cream Sauce



Pasta with Salmon Cream Sauce

Oh my goodness, this was so good!

  • 12 oz. fresh or dried capellini, linguine, spaghetti, or other thin pasta
  • 1 stick unsalted butter
  • 1 cup frozen petite peas, thawed
  • 2 cups heavy cream
  • 2 cups (about 12 oz.) flaked cooked salmon or 1 (14.75-oz.) can red salmon, drained and bones and skin removed, and flaked
  • 1 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
  • Salt
  • 1/4 cup minced fresh parsley, preferably flat-leaf Italian type or 1 tablespoon dried

Cook pasta al dente, according to directions on box.  Meanwhile, melt butter in skillet over medium heat.  Add peas and saute for 1 minute.  Add heavy cream, and reduce heat to low.  Add salmon, Parmesan cheese and salt to taste.  Simmer until cheese melts and salmon heated through, about 2 minutes; do not allow to boil.

Drain pasta and place in a heated bowl.  Pour sauce over the pasta.  Add the parsley and gently toss to mix well.  Serve immediately.

Serves 4 to 6.

“Christ is the ultimate answer to life’s greatest questions.”

Hot Tuna Melts



Hot Tuna Melts

This is like a hot tuna salad sandwich.  So yummy!!  I was making these for 6 people so I tripled the recipe.  They all got gobbled up!

  • 1/3 cup mayonnaise
  • 1/4 cup sliced pimiento-stuffed Spanish olives, drained
  • 3 hard-cooked eggs, chopped
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons finely chopped onion
  • 1 (5-oz.) can solid white tuna in spring water, drained and flaked
  • 2 English muffins, split and lightly toasted
  • 4 sharp Cheddar cheese slices

Preheat broiler with oven rack 5 1/2 inches from heat.  Stir together first 5 ingredients in a medium bowl: add tuna, stirring gently to blend.  Spoon on muffin halves; place on a baking sheet.

Broil 2 minutes.  (I left mine in for about 5 minutes.)  Top each with a cheese slice; broil 1 more minute or until cheese melts.

Makes 4 servings.  (I think it makes 2 servings.)

“Remembering Christ’s death gives us courage for today and hope for tomorrow.”

Oven-Barbequed Salmon



Oven-Barbequed Salmon

When I made this, I thought it was going to be way too spicy for me.  But not.  Very delicious!  Other than the marination, it was pretty quick and easy.  Something a little different other than the norm.

  • 1/4 cup orange juice
  • Juice from 1 lemon
  • 4-6 salmon fillets
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Combine orange juice and lemon juice, and pour into a large zip-top bag.  Add salmon fillets, and marinate 2-4 hours in refrigerator.

Cover a large baking sheet with aluminum foil, and spray liberally with cooking spray.  Combine brown sugar and remaining ingredients, then add to a pie plate or other deep dish. Remove salmon fillets from marinade, and shake off any excess.  Dredge fillets in spice mixture (on both sides), and place on prepared baking sheet.  Bake at 425 degrees for 15 minutes, or until salmon is done and flakes easily with a fork.

“Jesus is the hope that calms life’s storms.”

Shrimp Scampi



Shrimp Scampi

This is a very simple pasta dinner that you can put on the table in 30 minutes.  Creamy, lemony sauce over hot pasta with either shrimp or bay scallops.  Yum!!  Be sure to use a high-quality extra-virgin olive oil and freshly squeezed lemon juice.

  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons grated lemon zest plus 1/3 cup juice (2 lemons)
  • 1 small garlic clove, minced to a paste
  • Salt and pepper
  • 2 oz. Parmesan cheese, grated
  • 1 lb. small shrimp (51 to 60/lb.), peeled, deveined and tails removed
  • 4 tablespoons unsalted butter, softened
  • 1 lb. pasta (I used spaghetti, but angel hair would be good too.)
  • 1/4 cup chopped fresh basil (I didn’t use because I didn’t have any on hand.)

Whisk olive oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in bowl, then stir in Parmesan until thick and creamy.

Pat shrimp dry with paper towels and season with salt and pepper.  Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.  Add shrimp in single layer and cook until shrimp are curled and pink on both sides, about 2 minutes (3 minutes for bay scallops); transfer to separate bowl and cover.

Meanwhile, bring 4 qts. water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1/2 cup cooking water, then drain pasta and return it to pot.  Add olive oil mixture, shrimp (or scallops) and any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine.  Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.  Serve.

Serves 4 to 6.

“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”

Smoked Salmon Spread


smokedsalmoncreamcheeseSmoked Salmon Spread

Serve this as an appetizer with bagel chips, or just make a bagel sandwich.

  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1 teaspoon prepared horseradish, drained
  • 1/2 teaspoon kosher salt
  • 1/4 lb. (4 oz.) smoked salmon, minced

Cream the cheese in an electric mixer until just smooth.  Add the rest of the ingredients except smoked salmon and mix.  Then add the smoked salmon and mix well.  Chill and serve.

“The God who created a way for our salvation can certainly see us through our daily trials.”


Pan-Fried Catfish


panfriedcatfishPan-Fried Catfish

I don’t fry fish very often, but for catfish, I think it needs to be fried.  I made this for my son-in-law and grandsons (mama was away) and it went over very big.  We all loved it!

My farm-raised catfish was not large fillets, but if you get large ones, I would suggest cutting them in half.

  • 1 cup all-purpose flour
  • 1/2 cup fine-ground cornmeal
  • Salt and pepper
  • 1/8 teaspoon cayenne pepper
  • 2 large eggs
  • 2-3 cups vegetable oil
  • 1 1/2 lbs. catfish fillets

Set a wire rack over a rimmed baking sheet and place in oven.  Heat to 200 degrees.  Place 1/2 cup flour in a shallow dish.  In another shallow dish, mix the remaining 1/2 cup flour, cornmeal, 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne.  In a third shallow dish, whisk eggs with 1 tablespoon of the oil until uniform.

Pat the fish fillets dry with paper towels and sprinkle each side with salt and pepper.  Drop the fish into the flour and shake the dish to coat.  Shake the excess flour from each piece, then, using tongs, dip the fillets into the egg mixture, turning to coat well and allowing the excess to drip off.  Coat the fillet with the cornmeal mixture, shake off the excess, and lay the fillets on another wire rack set over a rimmed baking sheet.

Heat 1/2 inch of oil in a large heavy-bottomed Dutch oven over high heat (I used a very large cast iron skillet) until the oil reaches a temperature of 400 degrees.  (The oil should not smoke, but it will come close.)  Place 2 or 3 catfish fillets in the oil and fry, turning once, until golden brown, about 4 minutes.  Adjust heat as necessary to keep oil between 385 and 390 degrees.  (Use a candy/deep-fry thermometer or an instant-read thermometer that registers high temperatures to gauge the temperature of the oil.)  Remove the fillets from the oil with a slotted spoon and lay them on a plate lined with several layers of paper towels; blot to help remove any excess oil.  Transfer the fried fish to the wire rack in the warm oven.  Bring the oil back to 400 degrees and repeat the cooking process with the remaining fish fillets.

Serve with lemon wedges or tartar sauce.

Serves 4 to 6.

“Angels rejoice when we repent.”


Bow Ties with Salmon and Asparagus



Bow Ties with Salmon and Asparagus

If you have everything measured and prepped before you start cooking, this is a 30 minute meal.  Very delicious and healthy recipe.

  • 1 tablespoon unsalted butter
  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 2 (6-oz) skinless salmon fillets, 1 1/4 inches thick
  • Salt and pepper
  • 1 cup chicken broth or dry white wine
  • 3/4 cup heavy cream
  • 1 lb. asparagus, trimmed and cut on bias into 1 1/2-inch pieces
  • 1 lb. farfalle (bowties)
  • 1/4 cup minced fresh parsley
  • 1 tablespoon lemon juice

Bring 4 quarts water to boil in large pot.  Add asparagus and 1 tablespoon salt and cook until tender, about 3 minutes; transfer to paper towel-lined plate.  Return water to boil, add pasta, and cook, stirring often, until al dente.  Reserve 1/2  cup cooking water, then drain pasta and return it to pot.

While asparagus and pasta is cooking, melt butter in 12-inch nonstick skillet over medium-high heat.  Add leeks and cook until tender, about 4 minutes.  Season salmon with salt and pepper and add to skillet.  Add wine, cover, and cook until salmon is just cooked through, about 6 minutes.  Transfer salmon to plate and cover.  Stir cream into now-empty skillet and simmer until thickened, about 2 minutes; remove from heat and cover.

Add sauce, salmon with any accumulated juices, asparagus, parsley, and lemon juice to pasta and toss gently to combine and break salmon into bite-size pieces.  Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.

Serves 4 to 6.

“Great occasions for serving God come seldom, but little ones surround us daily.”