Garlic Honey Ginger Glazed Salmon

It was every bit as nice as promised, including visually.

4 salmon filets, skin removed (about 2 lbs total)
1/2 cup honey
1/3 cup reduced sodium soy sauce (or regular)
2 teaspoons minced or chopped garlic
1 teaspoon fresh ginger, minced
4 cups broccoli florets (or serve with your favorite veggie)
optional for garnish: chopped scallion, sesame seeds, sprinkle of parsley for color
Directions:

1. Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color-- try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours.
2. Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
3. Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade-- see step 5. Bake for 15-20 minutes depending on thickness (about 10 minutes per 1-inch inch thickness-- measured from the thickest part of the filet). You can broil the salmon for the last 3 minutes for crispier edges.
4. Meanwhile, begin steaming the broccoli and reducing the glaze. First, the broccoli: fill a large saucepan with 1 inch of water. If you have a steamer, place it inside. Bring water to a boil. Add the broccoli. Cover and reduce hear to medium. Cook for 6-7 minutes until the broccoli is bright green and tender.
5. Now, the glaze: Pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well. Bring to a boil, then reduce heat low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.
6. Remove cooked salmon from the oven. Some of the glaze may have browned on the edges. You can discard this.
7. Garnish the salmon with any of the listed options. Serve with steamed broccoli and additional glaze. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
8. Make ahead tip: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. You can steam the broccoli and reduce the unused marinade (steps 4 and 5) ahead of time as well.

NOTES:

• I made this recipe as written except I had just used up my jar of fresh ginger on another recipe and couldn't get more at Aldi.  I used powdered ginger which, I'm sure, isn't as nice.  (But it wasn't bad!)
• I made the glaze, but we didn't end up using it because it was quite delicious without.
• Also, we had fresh green beans, so no broccoli here.

Quick, easy, beautiful enough to serve to company, and delicious!  All credit (including the photo) goes to Sally's Baking Addiction, whose blog I'm really appreciating these days!

Grilled Marinated Shrimp

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

skewers

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

NOTES:

• Source
• We were pretty loose with the ingredient list (surprise).  I used dried parsley, less pepper sauce and tomato sauce instead of paste.
• In spite of all that, these were super easy and even more delicious than expected!
• I used a 2 lb bag of Costco uncooked shrimp (the larger ones) and just put the marinade inside the bag of thawed shrimp.
• It worked perfectly with our awesome skewers and we'll be making this again!

Baked Salmon

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

NOTES:

• Good and easy.
• I used dried parsley.
• Source

Plank Grilled Salmon

Based on this, but with ingredients I had in my fridge. I used prepared honey mustard instead of the Dijon/brown sugar combo recommended. It was really good.

1 cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Clam Chowder

1/2 lb bacon, minced

1 stalk celery, chopped

1 onion, diced

2 lg. potatoes, peeled and diced

1 tsp. thyme

Salt and pepper to taste

Chicken broth and clam juice, combined to make 2 cups

1 cup milk

1 cup half-and-half

1/4 cup flour

1/2 cup butter

2(6 1/2 oz) cans chopped clams, juice reserved

Fry Bacon until crisp, remove and set aside.  Cook the celery, onions and potato in bacon fat until the onions soften.  Add seasonings, milk, half-and-half, and broth.  Bring to a simmer and cook for 30 minutes, stirring frequently.  Make a roux by melting 1/2 cup butter in a skillet over medium-low heat, stir in flour.  Cook, stirring continuously for 2 to 3 minutes.  Slowly add 1 to 2 cups hot liquid to the roux, stirring to incorporate and remove lumps.  Immediately add roux mixture to chowder, stir to blend. Add clams and bacon.

Makes 4 servings.

Double for Christmas.

Tilapia grilled on a cedar plank

In the "Could-Not-Have-Been-Better" category -

1. Soak the cedar plank in water for 30 minutes or so and then let the excess surface water drain off.
2. Place tilapia on the plank.
3. Brush with olive oil
4. Sprinkle with lemon pepper, salt, dill weed.
5. Grill over medium heat coals until done (10-15 minutes).
6. Make more than you think you'll need because even Jenni wanted more.

Egg-Ceptional Tuna Pie

1 c. crumbled soda crackers (about 30)

1 c. shredded cheese

1/2 c. chopped onion

13 ounces tuna, drained

6 eggs

1 c. mayonnaise (or Miracle Whip)

1/2 c. milk

Preheat oven to 350 degrees. Crumble soda crackers into bottom of ungreased 9 1/2" pie pan. Mix together cheese, onion, and tuna and sprinkle over crumb crust. Beat eggs until lemon-colored and stir in mayonnaise and milk. Pour evenly over pie. Bake for 40 minutes or until knife inserted in center comes out clean. 6 servings.

NOTES:

• Originally from a pamphlet, presumably from some egg promotion board.
• I think this is pretty tremendous. Not everyone in my family agrees.