oven baked fish fingers

Will definitely be making these again! It got Henry to eat salmon! He loved them! Found here.

Ingredients:
380g skinless fish fillets (such as sole, flounder, tilapia or other firm white fish... I used salmon and it was good)
5 tbsp plain flour
1 large egg, beaten
20g dried breadcrumbs (normal)
20g panko breadcrumbs (Japanese breadcrumbs)
20g Parmesan cheese, freshly grated
1 tsp garlic powder
¼ tsp paprika
Pinch of salt
Dash of freshly ground black pepper


What you do:

1. Preheat oven to 200°C.
2. Pat the fish dry with paper towels and cut into strips (1/2 inch thick x ¾ inch width). Season with salt and pepper.
3. Set up your assemble line. Get ready with 3 bowls (even plates or small pan sheets are possible) which are large enough for coating the strips.
4. The first one is for flour.
5. The second one (preferably use bowl) is for egg. Crack an egg and whisk well. You may want to add a little bit (eg ¼ tsp) of milk or water to dilute the beaten egg.
6. The third one is for breadcrumb mixture. Mix breadcrumbs, Parmersan cheese, paprika, garlic powder and black pepper together.
7. Toss each strip in the flour and shake off any excess. To minimize any messiness, continue for the remaining strips before moving on to the next step.
8. Next, dip the strip into the egg mixture and allow extra egg liquid to drip back into the bowl.
9. Then coat the strip with the breadcrumb mixture. Slightly press the strip into the crumbs to make sure it is well coated. Let it stand for 5-10 minutes. It will help the coating adhere to the strip better.
10. Prepare a baking sheet (I lined it with non-stick parchment paper but it’s optional). Brush/ spray some oil on the sheet/paper.
11. Arrange strips in a single layer on the prepared baking tray. Drizzle or spray some oil over the strips.
12. Bake for 8-10 minutes or until the crumbs are golden brown and the fish is cooked through (eg flakes easily). Turning halfway through. Adjust the baking time according to the thickness of your fillet. Do not overcook the fish as it will be dry and hard.
13. Transfer to serving plates and allow it to cool a little before serving.
14. Best to dip in some sauce such as ketchup, sweet chilli sauce or tartar sauce.

Baked Salmon with Lemon Wine Sauce

This is my go-to salmon recipe.  It's very yummy and easy!

Ingredients:

• 2 salmon fillets, bones removed
• fresh cracked pepper and kosher salt
• 1 lemon, sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1 tablespoon chopped fresh dill (optional)

1. Preheat your oven to 450 (230).
2. Line a baking sheet with aluminum foil and spray with non-stick spray.
3. Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 12 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.
4. While salmon is baking, melt butter in a skillet over medium heat. Once melted, add minced garlic and cook just until fragrant, about 30 seconds. Pour in wine. Cook for 5 minutes or until sauce reduces by 1/3. Stir in fresh dill and remove from heat.
5. Remove lemon slices from the top of the salmon and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer to a serving platter and spoon white wine dill sauce over the top.
6. Serve.

Enjoy!

Salmon, shrimp, and corn chowder

This was freaking amazing.

Recipe: Salmon, Shrimp and Corn Chowder

Adapted from Epicurious.com, original author Mary Karlin

Serves 2 to 4

Ingredients:

2      Tbsp olive oil

1      stalk of celery, cut into 1/2" slices

2      unpeeled small red potatoes, cut int 3/4" cubes

1/2    tsp salt
1/2    tsp ground white pepper

2-3   green onions, coarsely chopped, including the green parts

1       ear of corn, cut out the kernels

2       cups fish or chicken stock

1/2    cup half and half  (or heavy cream)

1       lb salmon fillets, skin and pin bones removed, cut into 1" pieces

8-10  shrimps, shelled

grated zest and juice of 1/2 lemon

2       Tbsp minced fresh dill

Directions:

1. Heat olive oil in large saucepan over medium heat.  Saute the celery for 2 mins. Add potatoes, salt and pepper and cook, saute and stirring occasionally for about 3 to 5 mins.Add green onions, corn and 2 cups of stock. Bring to a boil and then reduce heat, cover and simmer for about 12 mins or until the potatoes are almost tender.
2. Add half and half, uncovered, simmer until potatoes are completely soft, about 3 mins. Stir in salmon, shrimps and lemon zest. Simmer gently until the seafood are cooked through, about 3 to 4 mins. Add more stock as needed. Add lemon juice, salt and pepper to taste.  Sprinkle dill on top when serve. 

Paella

I've made paella several times, but this recipe is definitely the best I've made! I found this recipe here, but made a few modifications. Here are some helpful tips to making a great paella. 

Ingredients:

• 25 threads saffron, crushed (a heaping 1⁄4 tsp.)
• Salt and freshly ground black pepper, to taste
• 1⁄2 cup extra-virgin olive oil
• 1 large chicken breast and 2 chicken thighs 
• 750 g extra-large head-on shrimp in the shell (I de-shelled them)
• 1 tbsp. paprika
• 4 medium tomatoes, minced
• 3 cloves garlic, minced
• 1 red capsicum, cored and chopped
• 1 small onion, minced
• 6 cups chicken broth
• 2 cups short-grain rice, preferably Valencia or bomba (I used arborio)
• 1/2 c peas

What you do:

1.  Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
2. Brown the chicken in a 16″–18″ paella pan with a bit of olive oil and s&p.  Finish it off in the oven if it's not cooked all the way through and set aside.
3. Heat 1/2 c oil in pan over medium-high heat. Add shrimp, lightly salt, and cook, turning occasionally, until golden brown, about 5 minutes; transfer to a plate and set aside.
4. Add paprika, tomatoes, garlic, capsicum, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
5. Sprinkle in rice, distribute evenly with a spoon, and cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly).  Add peas towards the end.
6. Reduce heat to low, add reserved shrimp and chicken.  Remove pan from heat, cover and let sit for 5 minutes before serving.

Creamy Salmon Spaghetti

I don't know why I never posted this before.  It's just so good!  I actually invented this recipe myself when I was pregnant.

Ingredients:

• Whole wheat spaghetti noodles (use enough for 4+ portions)
• 500 g heavy cream
• 3 portions of salmon
• 150 g spinach leaves
• ~1 cup of finely grated Parmesan cheese

What you do: 

1. Preheat the oven to about 390 degrees F (200 C) and get the pasta water started.
2. Grate black pepper over the salmon and bake in a glass dish until done.  It usually doesn't take very long (maybe 15 minutes).  Cut one in half to check if you are unsure.  Don't overcook!  When pasta water is boiling, add spaghetti and cook until done.
3. While the salmon and pasta are cooking, get the sauce started: stir the grated parmesan cheese in with the heavy cream in a small pot.  Keep adding parmesan cheese to taste and stir until thoroughly melted and warm.  
4. Wilt the spinach leaves in a frying pan with some butter, salt, and pepper.   Chop up the salmon into bite size bits. 
5. Stir together spaghetti, cream sauce, salmon, spinach, and some black pepper.  
6. Serve with steamed asparagus and enjoy!