Seafood
Super Quick Tuna Curry
This is one of those pantry recipes that are good to have on hand for those super busy midweek evenings. The whole thing comes together in less than 20 minutes. It is even better if you already have leftover rice, because it almost takes longer to make rice than to make this. You could leave out the cilantro, but I really like the flavor and color it adds.
I used one can of solid albacore tuna and one can of chunk tuna, but you could use whatever you have on hand. Canned tuna is a great pantry item to have on hand, as it is a good source of protein and omega 3 fats.
We had this with rice and steamed vegetables.
Curried Tuna
1 small onion
¼ green bell pepper
2 cloves garlic
3 Tablespoons tomato paste
1 cup water
3 teaspoons madras curry powder
2 cloves (optional)
1 cardamom pod (optional)
2 cans tuna
1 tablespoon lemon juice
¼ cup chopped cilantro
Heat oil over med-high heat. Add onions, pepper, and garlic. Saute about 2 minutes. Add curry powder, cloves, and cardamom. Saute over medium heat for 3-4 minutes, till onions start to soften. Add tomato paste and water. Stir and cook for 2-3 more minutes, until it bubbles and thickens slightly.
Add tuna and cilantro, stir gently over medium heat just to heat tuna through. Remove from heat, add lemon juice, and stir gently to incorporate.
Since this was last night’s dinner, and it was a Tuesday, I am also adding it to the Tasty Tuesdays #Tastytuesdays roundup.
Salmon with Lemony Parsley Butter sauce
This is a follow up to the previous dinner party post, where I posted the recipe for Salmon with Soy Maple Sauce.
This salmon filet was baked and topped with a lemon parsley butter sauce, as shown below. It is super easy, quick, and very tasty.
We served this with Quinoa Mujadara, turmeric rice, and layered pita salad (salad recipe to be posted soon).
Salmon Filet with Lemony Parsley Butter Sauce
1.5 – 2 lb salmon filet
Seasoning
1 tablespoon canola oil (optional)
1/4 onion, sliced
1/2 cup parsley, chopped
2 cloves garlic, chopped
l teaspoon cumin
1 teaspoon paprika
salt and black pepper to taste
Sauce
3/4 stick of butter
1 cup of parsley
3 cloves of garlic, smashed slightly with side of knife and chopped
juice of 1/4 = 1/2 lemon
1 teaspoon Italian seasoning
Place salmon in flat tray, skin side down . Mix seasoning ingredients in small bowl, rub on salmon, and allow to marinate in refrigerator one hour.
Preheat oven to 425 F.
Cut up 1/4 stick of butter and dot salmon with the pieces.
Bake salmon, uncovered, for 15 minutes until salmon flakes easily with fork.
Meanwhile, place 3/4 stick of butter, 1 cup of parsley, 3 cloves of garlic, juice of 1/4 lemon, and 1 teaspoon Italian seasoning in small skillet.
Allow to come to a boil, allow to cook for 1-2 minutes , then turn off heat before butter starts to brown.
Serve immediately, pouring sauce over salmon.
Salmon with Soy Maple Sauce
We had a dinner party, making two different salmon filets, one salmon filet had a lemon parsley butter sauce, and one had a soy maple sauce.
I will blog the lemon parsley butter salmon shortly, but the soy maple salmon recipe is below:
Soy Maple Salmon
1.5 – 2 lb salmon filet
1 tablespoon canola oil
1/4 onion, sliced
1/2 cup parsley, chopped
2 cloves garlic, chopped
l teaspoon cumin
1 teaspoon paprika
salt and black pepper to taste
Marinade
1/2 cup soy sauce
1/2 cup maple syrup
1/4 cup Nakano seasoned rice vinegar
squirt mustard (about a teaspoon)
juice of 1/4 lemon
Place salmon in flat tray, skin side down . Mix seasoning ingredients in small bowl, rub on salmon. Mix marinade and pour over salmon. Flip salmon skin side up, and allow to marinate in refrigerator one hour.
Preheat oven to 425 F.
Flip salmon skin side up in tray. Bake salmon for 15 minutes until salmon flakes easily with fork, spooning sauce over salmon midway through baking.
Serve immediately, pouring sauce over salmon.
We served this with Quinoa Mujadara, turmeric rice, and layered pita salad (salad recipe to be posted soon).
