Lemony Salmon with a Creamy Dill Sauce Recipe

This morning I was cruising around Facebook and came across a music video about farming sung to the tune of LMFAO's Sexy and I know it song.  It's called I'm Farming and I Grow It.  Gotta feed everybody!  Gotta feed everybody!  So funny to me.  Is it bad to admit that I love the original song too?  Hopefully not because it really makes me laugh.

On a totally unrelated subject..I made some more yummy salmon the other day.  I saw the recipe here and had to try it when I read about the sauce.  There is just something about Salmon and the summertime that really goes together for me.  Especially when you whip up an amazing, creamy, dreamy, sauce using fresh herbs.  We all loved this recipe and it came together so quickly and easily.  Perfect for a warm summer night.  Plus, the leftover Creamy Dill sauce was amazing on pita crackers.

You will need Cilantro, Plain Yogurt, Salmon, dry Oregano, Cumin, Quinoa, Cream, Lemon, Fresh Dill, Fresh Parsley, Garlic, Canola Oil, and Frozen Peas.

Season both sides of the Salmon with Salt & Pepper.  Place on a parchment lined baking sheet and top each piece of Salmon with a Lemon slice.  Bake at 350 degrees for 30 minutes.

Meanwhile grab your scary food processor, or a blender, and add in the Yogurt, Garlic, Cream, Dill, Cilantro, Parsley, Dry Oregano, Lemon Juice, Canola Oil, and a bit of Salt & Pepper.

Blend until smooth and creamy.  Taste and add a little more Salt & Pepper or herbs as desired.

Grab the Quinoa and give it a good rinsing.  Add the Water, Cumin, Frozen Peas, and Quinoa to a pot and cook according to Quinoa package instructions.

Warm a non-stick skillet over medium heat and add the Salmon fillets.  Cook on each side for a few minutes just to crisp up the outside.  No need to cook very long as the Salmon is fully cooked.

When the Quinoa is done place it on a plate, Place the Salmon to it, and top with a drizzle of the creamy sauce. 

Lemony Salmon with a Creamy Dill Sauce Recipe
Source:  Sunshine and Smile

Sauce:

1 C Plain Yogurt
1/4 C Cream
1/2 C fresh Dill, roughly chopped
1/4 C fresh  Cilantro, roughly chopped
1/4 C fresh Parsley, roughly chopped
1 tsp dry Oregano
1 Clove Garlic
1 tsp fresh Lemon Juice
2 TBSP Canola Oil
Salt & Pepper to taste


Everything else:

3 Salmon Fillets
1 C frozen Peas
1 1/2 tsp ground Cumin
1 C Quinoa, rinsed well
3 slices of Lemon
Salt & Pepper
1 tsp Canola Oil

Season both sides of the Salmon and place on a parchment lined baking sheet.  Top with a slice of Lemon and bake for 30 minutes at 350 degrees.

Meanwhile, in a food processor or blender add the Yogurt, Cream, Dill, Cilantro, Parsley, dry Oregano, Garlic Clove, Lemon Juice, Canola Oil, and Salt & Pepper.  Process for a couple of minutes until all of the ingredients are chopped and well combined.  You will end up with a lovely white sauce with yummy herb bits throughout.  Set aside or refrigerate until ready.  (This step can be done ahead of time)

Now add the rinsed Quinoa, frozen Peas, and Cumin to a saucepan and cook according to the Quinoa package instructions.

When the Salmon is finished cooking, warm a large non-stick skillet over medium heat.  Add a bit of Canola Oil (I just gave the pan a good spray with my Misto and it worked great) and cook each side of the Salmon for a couple of minutes to crisp it up a bit.

Place the Quinoa on a plate, top with the Salmon, and drizzle with the Creamy Dill sauce.

Enjoy!

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Last year I was cooking up a fun, easy, and delicious Tinfoil Dinner
and
a delicious Butternut Squash and Ham pasta dish

Foil Wrapped Black Bean and Corn Southwest Fish Recipe

I love sleeping in.  It is pretty much the best way to spend a Saturday morning.  Today was a perfect lazy Saturday.  My sweet husband let me sleep in while he took care of the kids.  Then we had some yummy french toast with coconut syrup (our good friend brought the syrup to us from Hawaii) on top for breakfast.  Nothing can beat a lazy day hanging out with my kids.

This next recipe I have for you turned out absolutely fantastic. I try to serve fish as often as possible but I usually eat salmon.  I struggle to find fish recipes I want to try that don't include my favorite orange fish.  This dish uses any white fish you like and has such a fantastic Southwest flavor.  I absolutely recommend this recipe because it was delicious and it came together very quickly.  My husband and I gobbled it up and my 4 year old ate it just fine.  My baby who is in one of those nasty won't eat anything phases wouldn't even try it.  Kids!

You will need Chipotle Chilies in Adobo sauce, Corn (I used a can of Mexi Corn), Butter, Black Beans, Red Onion, Garlic, Orange, White Fish Cilantro, and Salt & Pepper.

Dice up the Chipotle peppers, zest the Orange, mince one clove of Garlic and place them in a bowl with the Butter.  Season with a bit of Salt & Pepper.

Dry the Fish off with a paper towel and season with Salt & Pepper.

In a large bowl combine the Black Beans, Cilantro, Diced Red Onion, the remaining Garlic, and the remaining Chipotles in Adobo.

Measure out a 4 pieces of foil big enough to wrap up the fish.  Spoon a fourth of the Beans/Veg mix onto each sheet of foil.

Spread the Butter mixture on top of the Fish and place on top of the Beans/Veg mix.

Wrap everything up into a bundle and place on a baking sheet and bake at 450 degrees for 15-20 minutes.

Carefully open the bundle..cause the it'll be hot and steamy inside.

Enjoy!

Foil Wrapped Black Bean and Corn Southwest Fish Recipe
Source:  Pink Parsley - Original recipe by America's Test Kitchen

4 fish fillets (I used Sole)
4 TBSP softened Butter
2 tsp minced Chipotle in Adobo Sauce
1 tsp Grated Orange zest
2 TBSP freshly squeezed Orange Juice
2 Cloves minced Garlic
1 16oz can Black Beans, rinsed and drained
2 C Corn (I used canned Mexi Corn to add a bit more Southwest flavor  
1/2 Red Onion, minced
1/4 C chopped fresh Cilantro 
Salt & Pepper 

Preheat your oven to 450 degrees.

Using a paper towel pat the fish dry then season it wil a bit of Salt & Pepper.  In a small bowl combine the Butter, Orange Zest, 1 tsp Chipotles, 1 Clove of minced Garlic, 1/2 tsp Salt , and 1/4 tsp Pepper.  Mix together well then spread evenly on the fish fillets.

Combine the Black Beans, Onion, Cilantro, Orange Juice, Corn 1 tsp Chiopotles, 1 clove minced Garlic, 1/2 tsp Salt, and 1/4 tsp Pepper.

Measure out 4 pieces of tin foil that measure approximately 14 inches each.  Divide the bean/veg mixture evenly in the middle of each piece of foil.  Place the fish on top and fold the foil over.  Make sure to crimp the edges to keep the flavor inside while it cooks.  Place the foil bundles on a rimmed baking sheet and bake until the fish is fully cooked, about 15-20 minutes.  Open the bundles with caution as they are piping hot.  

Enjoy! 

P.S.  Don't forget to check out the yummy Chile Lime Enchiladas I made last year.


P.P.S.

Don't forget about Blog-A-Pal-Loosa coming up on May 6th!!  I am very excited to be participating in this giveaway between a bunch of blogging friends.  Check back here on May 6th for details about that days giveaway..then check back every day between the 6th and 19th for another Giveaway!

BBQ Mango Tilapia Recipe

I love myself a low calorie dinner.  Hungry Girl always makes interesting low calorie dishes that I am curious to try.  Some of the tips and tricks she tries are bizarre but ingenious.  She uses Laughing Cow cheese in ways I never would have thought of trying on my own.  This recipe is pretty straight forward with no crazy tricks.  But it does involve Fish which I am trying to eat more of.  I somehow managed to lose/delete my ingredients picture so you'll just have to use your imagination.  We all really liked this recipe and think you will like it too.

You will need white fish (I used Dover Sole but the recipe called for Tilapia),  Tomato Sauce, Mango Nectar, Ketchup, Brown Sugar, Cider Vinegar, Molasses, Garlic Powder, Tomatoes, and Mango.

Add the Tomato Sauce, Cider Vinegar, Mango Nectar, and Ketchup to a bowl. 

Then add in the Molasses. 

Now add in the Brown Sugar & Garlic Powder.

Whisk together well.

Place the Fish in a zip top baggie and top with the sauce.

Dice up your Mango

and the Tomatoes.

Add them into the baggie.

Mix everything together and let sit in the fridge for 30 minutes.

Warm a non-stick skillet over medium heat.  Add in the fish and marinade.

Bring to a simmer, cover and cook for about 5 minutes until the fish is fully cooked.

Enjoy!

BBQ Mango Fish recipe
Source:  Hungry Girl

1/4 C Tomato Sauce
2 TBSP Mango Nectar
2 TBSP Ketchup
2 tsp Brown Sugar (loosely packed)
2 tsp Cider Vinegar
1 tsp Molasses
1/2 tsp Garlic Powder
1/4 C Diced Tomatoes
1/4 C Diced Mango
2 4.5 oz fillets Fish (Tilapia or Dover Sole)

Mix together the Tomato Sauce, Mango Nectar, Ketchup, Brown Sugar, Cider Vinegar, Molasses, and Garlic Powder.  Whisk everything together really well.

Place the Fish and Marinade in a zip top baggie and top with the Diced Tomatoes and Diced Mango.  Place in the fridge for at least 30 minutes.

Warm a non-stick skillet over medium heat and add in the Fish and marinade.  Bring everything to a simmer and cook for about 5 minutes, until the fish is fully cooked.

Enjoy!

2 Servings (Nutritional info per Hungry Girl Website)

197 Calories
2.5 Fat
1 Fiber
26.5 Protein