Tomorrow is my birthday! Woo hoo! I love my birthday, but I’ve been so busy planning for our little guy’s arrival that I haven’t given it much thought this year. I did, however, decide to make a special birthday meal. And by that I mean I made it in August since I’ve been trying to get the blog ahead in anticipation of taking a few months off, but it had the spirit of my birthday just the same.

I thought I would combine two of my favorite dishes: salmon and risotto. I’ve had risotto with plenty of proteins on top, but never salmon. Now after having them together I don’t know why every restaurant doesn’t have a salmon risotto dish on their menu because it was so crazy delicious.

The lemon herb risotto is rich and creamy, while still tasting light because of the lemon and fresh parsley and chives. The risotto is a little cheesy, without being too cheese forward, which is perfect when paired with the tender salmon.

I baked the salmon very simply with some olive oil, salt and pepper and added some crispy panko breadcrumbs over top for extra texture. I could eat this combination every day of the week! It hit all the right flavor and texture notes and I gobbled up every last bite. Plus, it got two thumbs up from Matt, who I consider my in-house salmon skeptic. If he honestly enjoys it then I know it must be good!

If you’ve never made risotto before then now is the time! It’s the perfect cozy fall dish and is definitely not as intimidating as it seems. Enjoy, everyone!

Lemon Herb Risotto with Salmon and Crispy Panko

 

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Yield: 2 servings

Ingredients

for the risotto

• 3 cups low sodium chicken broth
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 small leek, halved lengthwise, thinly sliced and rinsed
• ¾ cup arborio rice
• ⅓ cup dry white wine
• ⅓ cup fresh grated Parmesan
• Zest of 1 lemon
• Juice of ½ lemon
• ¼ cup chopped parsley
• 2 tablespoons chopped chives

for the salmon

• 2 4-ounce salmon filets (preferably skin off, but if not just remove after baking)
• 3 tablespoons olive oil
• Salt and pepper

for the panko

• 2 tablespoons panko bread crumbs
• ¼ teaspoon olive oil

Directions

for the risotto

1. Heat the chicken broth in a saucepan then keep warm over low heat.
2. In a medium saucepan, heat 1 tablespoon of the butter and the tablespoon of olive oil over medium heat. Add the leek then season with salt. Cook for 5 minutes, stirring occasionally.
3. Add the rice, season with salt. Cook for 1 minute, while stirring, until the rice is coated. Add the wine and cook while stirring until absorbed, about 1 minute.
4. Add ½ cup of the warm chicken broth. Cook until absorbed, stirring frequently. Continue this process in ½ cup increments of the chicken broth until you’ve used it all up. This takes about 18 minutes. Remove the risotto from the heat and add the remaining 2 tablespoons of butter, Parmesan, lemon zest, lemon juice, parsley and chives. Season with salt to taste.

for the salmon

1. Preheat oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil or spray with cooking spray. Place the salmon filets on the baking sheet then drizzle with the olive oil. Season with salt and pepper. Bake for 18-20 minutes or until cooked and it easily flakes when you touch it with a fork. Serve over the risotto with the panko sprinkled on top.

for the panko

1. Add the panko to a small sauté pan over medium heat. Drizzle with the olive oil. Sauté, stirring frequently, until the panko is lightly browned, about 5 minutes.

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 Risotto recipe from March 2017 issue of Food Network Magazine.

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Lauren Fish & Seafood, Main Dishes, Recipes 2 Comments

We’re wrapping up a week of healthy dinners here on Lemon & Mocha with a lightened up twist on a classic: Crispy Baked Fish and Chips. Tender, flaky fish coated in a crispy exterior and some homemade french fries, all served alongside a creamy tarter sauce – yum!

We’ve done a few things to the original dish to lighten it up with the most obvious being that we’re baking the breaded fish and french fries instead of frying them. I’ve baked breaded chicken many, many times, but I had never tried it before with fish. It came out so well! The fish was tender and perfectly cooked while the outside was crispy.

The breading in this recipe is interesting and helped in aiding with the crispiness factor. No panko or nuts here; instead the fish is breaded with crisp rice cereal! Also known as Rice Krispies cereal or whatever Trader Joe’s or store brand you prefer. A bowl of Rice Krispies was my go-to during my first trimester so we have plenty of boxes stockpiled in the house. I love that the breading process is only a two step as well. The fish pieces get dunked in some frothy egg whites and then coated in the crispy rice cereal. That’s it!

The baked french fries were also a big hit for Matt and I. I’ve baked fries before, but the trick about preheating the baking sheet in the oven was a new one for me and I definitely think it helped make them crispier. Finally, the tarter sauce has been lightened up as well! I’m not sure about you, but in addition to using tarter sauce on my fish, I love dipping my fries in the stuff. This healthier homemade version is made with a Greek yogurt base and has no mayonnaise. I am a self-proclaimed mayo addict and I was prepared to not like this yogurt version, but it was really good! I didn’t miss the mayo at all and felt like I was eating regular tarter sauce.

The only downfall for this whole meal is that it is not make-ahead friendly, but I’ll let it slide every once in a while for a delicious and healthy fish and chips dinner! Happy Friday, everyone!

Crispy Baked Fish and Chips

 

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Yield: 4 servings

Ingredients

for the chips

• 3 medium russet potatoes, about 1¼ pounds, scrubbed clean
• ¼ cup extra-virgin olive oil
• Smoked paprika
• Coarse sea salt

for the fish

• 2¾ cups crispy rice cereal, such as Rice Krispies
• 3 large egg whites
• 1½ pounds skinless, boneless pollock (or other firm white fish, such as cod), cut into 2-inch by 4-inch pieces
• Salt and ground black pepper
• Olive oil cooking spray

for the tarter sauce

• ⅔ cup nonfat Greek yogurt
• 3 tablespoons pickle relish
• ½ teaspoon lemon juice
• ¼ teaspoon hot sauce
• Salt

Directions

for the chips

1. Preheat oven to 450 degrees F, making sure oven racks are in the upper and lower thirds of the oven. Use convection oven setting if available. Place a baking sheet on the top rack to preheat.
2. While the oven is preheating prep the fries. Cut the unpeeled potatoes into ¼-inch thick sticks. Place them in a large bowl then add the olive oil. Toss to coat then sprinkle with the smoked paprika and toss to coat. Carefully remove the baking sheet from the oven. Add the potato sticks and spread in an even layer, leaving the extra oil behind. Bake the fries on the top rack for 25-30 minutes, or until browned and crispy, flipping the fries once halfway through. When they come out of the oven sprinkle generously with the coarse sea salt.

for the fish

1. Set a wire cooling rack onto a baking sheet and lightly spray with the olive oil cooking spray.
2. Set up a breading station with 2 bowls. In the first, combine the cereal (lightly crushing with your hands), 2 teaspoons of salt and some ground black pepper. In the second, whisk the egg whites with a pinch of salt until frothy. First dip the fish pieces in the egg whites then dip in the cereal mixture to completely coat. Place on the prepared wire rack and repeat with the remaining fish pieces, positioned on its side so more of the crust is exposed if possible.
3. Lightly spray with olive oil cooking spray. Bake the fish on the bottom oven rack for 12 minutes, or until crispy and cooked through. Serve with the chips and tarter sauce.

for the tarter sauce

1. Combine the yogurt, relish, lemon juice and hot sauce in a small bowl. Season with salt to taste. Cover and place in the fridge for at least 10 minutes before using.

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 Recipe from July/August 2010 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Lauren Fish & Seafood, Main Dishes, Recipes 0 Comments

Remember when I said I had exciting dinner recipes to share with you all? Well get psyched to start cooking because this is one of those recipes! In fact it was so good that I bumped it way up in the schedule just so you could have access to it sooner. This Lemon Artichoke Shrimp Scampi in a Foil Packet is fresh, zesty, garlicky and just the right amount buttery.

Like last week’s Skillet Balsamic Peach Pork Chops with Feta and Basil, this dish is on the table in under thirty minutes making it perfect for weeknight mealtime. Also like last week’s dinner recipe, it tastes gourmet enough for company. Even better is that all the cook time is either on your grill or in the oven giving you plenty of time to hang out with your guests or relax with your feet up and a glass of wine until dinner is ready!

I pulled this recipe from one of my food binders. It was a random side-column weeknight recipe in an issue of the Food Network Magazine from a couple years ago. Normally I skip over these recipes, but I’m so glad I saved it! Never would I have thought it would be so delicious. Now I’m really motivated to continue cooking through my food binders to see what other hidden gems have been sitting in there for all these years!

These foil packets have artichoke hearts, lemon slices and shrimp all layered together and cooked with garlic, oregano, fresh parsley, olive oil, white wine and a little butter. The best part is after they’re cooked you top them with a crunchy breadcrumb mixture of toasted panko, Italian seasoning, lemon zest, grated Parmesan and more garlic. I served the shrimp over whole wheat cous cous, which is both super quick to make and soaked up all the extra lemony-butter sauce perfectly. I like serving extra veggies with dinner so I steamed some broccoli, too, but that definitely made the portions too big since the packets on their own are pretty shrimp-packed.

I made these foil packets in our big toaster oven so I included the oven instructions in the recipe below. If you’re making them on the grill I included the instructions from the original recipe, although I have not tried these foil packets on the grill so I can’t guarantee the recommended cook time. If you do make them on the grill just follow the instructions to check them after ten minutes to see if the shrimp are cooked through or not. I found in the oven the shrimp took longer than I thought to cook through, which is why I listed seventeen to twenty minutes for the oven cook time. I think it was because they were wrapped up in the packet so it took them longer than if they were just on a baking sheet directly exposed to the heating element. Also, I found the shrimp in the middle of the packet, which means they were under the thickest, folded part of the foil, were the shrimp that were taking the longest to cook. I hope you all try this one soon!

Lemon Artichoke Shrimp Scampi in a Foil Packet

 

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Yield: 2 servings

Ingredients

• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 2 tablespoons panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon lemon zest, plus ½ lemon, thinly sliced
• 2 cloves garlic (1½ cloves minced, ½ clove grated)
• 2 tablespoons grated Parmesan cheese, plus more for topping
• 4-5 ounces frozen quartered artichoke hearts, thawed
• ¼ teaspoon dried oregano
• 2 tablespoons unsalted butter
• ¾ pounds large peeled and deveined shrimp
• ⅛ teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley
• ¼ cup dry white wine
• Salt

Directions

1. If using the grill, preheat to medium-high. If using the oven, preheat to 400 degrees F.
2. Heat the 1 teaspoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and cook until toasted and golden, stirring frequently. Remove from the heat and put the toasted panko in a small mixing bowl. Add the Italian seasoning, lemon zest, grated garlic and Parmesan cheese. Set aside.
3. Tear off 2 sheets of aluminum foil large enough to fully enclose a single layer of half the shrimp. Divide the artichoke hearts between the 2 foil sheets. Season with a little salt and divide the dried oregano between the 2 foil sheets. Place the lemon slices over top then add 1 tablespoon of butter to each packet. Season the shrimp with salt and then divide between the 2 packets, placing on top of the lemon slices and artichokes. Season with the red pepper flakes, fresh parsley and minced garlic. Drizzle with the dry white wine and the remaining 2 tablespoons of olive oil, divided between the two packets. Fold in the sides of the foil packets then bring the other 2 ends together to fold over and completely seal. There should be a little room left in the packet for heat to circulate.
4. If grilling, grill until the shrimp are just cooked through, about 10 minutes. If baking, cook in the oven until the shrimp are just cooked through, about 17-20 minutes. Carefully open the packets and sprinkle with the panko mixture before serving.

Notes

If you would prefer to use canned quartered artichoke hearts simply rinse and drain well.

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 Recipe from July/August 2017 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Lauren Fish & Seafood, Main Dishes, Recipes 2 Comments

My go-to diner order is a tuna melt. I love tuna fish and when it’s sandwiched between two toasty slices of bread along with some gooey melted cheese I’m in heaven. I had some leftover egg roll wrappers from the Baked Barbecue Chicken Egg Rolls and when I was brainstorming what I could make with them I thought of my favorite diner food. Skinnytaste turned me on to baked egg rolls with the Southwest Turkey Baked Egg Rolls from her cookbook and I’m constantly thinking of new variations.

I stuffed the egg roll wrappers with cheddar cheese and a quick tuna salad I made with canned tuna, mayonnaise, scallions and fresh ground black pepper. Then I baked them until they were crispy and crunchy on the outside and had the perfect melted cheese in the middle.

As I mentioned in my Pasta Tuna Salad post (if you love tuna fish then you will go nuts for that dish!), Matt does not like tuna fish so I made these for myself for lunch. This is a small batch recipe as it only uses one can of tuna fish to make two servings. You could certainly make more if you are making it for more people, but I would not recommend saving them for leftovers as they taste best fresh from the oven.

Now that I have those Goat Cheese Spinach Pesto Egg Sandwiches on my mind from Wednesday I’m thinking I missed an opportunity to put some everything but the bagel seasoning on the top of the egg roll wrappers just for some added flavor. I’m not sure if you’ve ever had tuna fish on an everything bagel, but it is so good. There’s this place I used to order from at work that would make a tuna melt on an everything bagel with some of the bagel scooped out so it would get nice and crispy. Like these egg rolls! Minus the everything but the bagel seasoning, but maybe next time!

Tuna Melt Egg Rolls

 

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Yield: 6 egg rolls

Ingredients

• 1 5-ounce can of tuna fish, drained
• 3 tablespoons mayonnaise
• 1 scallion, end removed and chopped
• Fresh ground black pepper
• 6 egg roll wrappers
• 6 tablespoons shredded cheddar cheese
• Cooking spray
• Everything but the bagel seasoning, optional

Directions

1. Preheat oven to 400 degrees F. Line a small baking sheet with nonstick aluminum foil or parchment paper and set aside.
2. Combine the tuna fish, mayonnaise and chopped scallion in a bowl. Season with the black pepper.
3. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Scoop ⅙ of the tuna mixture and place it near the bottom corner of the wrapper. I like to adjust the mixture so it’s more of a log shape then a big mound. Place a tablespoon of the shredded cheese on top. Take the bottom corner of the wrapper and fold it up and over the mixture so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then continue to roll it until it’s 1 roll away from the top corner. Wet your finger with the water and use it to moisten the whole exposed top corner. Fold the corner down to close up and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls then coat all the rolls with cooking spray. Sprinkle with everything but the bagel seasoning if desired.
4. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm.

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Lauren Fish & Seafood, Main Dishes, Recipes 2 Comments