Baked Salmon with a Mango Chutney & Balsamic Glaze
💗 - This is the number 1 requested dish from my husband. Hope you love it as much as he does 😊 #lent #seafood #nomeat Ingredients: 1 Large Salmon Fillet or 6-7 pre-portioned filet 1/2 cup of Mango Chutney (my jar was 6 carbs per tsp) 2 tbsp Balsamic Vinegar Creole Seasoning to taste Directions: 1. Preheat oven to 300 degrees 2. Cut the salmon filet into 3 inch wide portions. 3. Place the filet on an oiled baking sheet and sprinkle with Cajun seasoning. 4. Bake for 40-45 minutes.
Bourbon Peach Roasted Salmon
Bourbon Peach Roasted Salmon is salmon filets marinated, seared, and cooked in a bourbon peach marinade along with freshly sliced peaches. When cooked, the bourbon peach marinade caramelizes and forms a delicious glaze on the salmon. Then, the peaches soften and release their juices, adding additional sweetness and juiciness to the overall dish!
Shrimp Lettuce Wraps
Made with fresh and simple ingredients, these Shrimp Lettuce Wraps are an easy but delicious meal for busy weeknights. It comes together so quickly and makes for a satisfying meal. Whether you plan on serving this recipe as a main course or as an appetizer, these lettuce wraps with shrimp and vegetables are going to be a hit!
Shrimp Lettuce Wraps
Made with fresh and simple ingredients, these Shrimp Lettuce Wraps are an easy but delicious meal for busy weeknights. It comes together so quickly and makes for a satisfying meal. Whether you plan on serving this recipe as a main course or as an appetizer, these lettuce wraps with shrimp and vegetables are going to be a hit!
Restaurant Style Ginger Garlic Pan Roasted Swordfish—A Delicious Fish Recipe!
People often ask Chef Dennis how to cook swordfish. Here is a recipe for Ginger Garlic Pan Roasted Swordfish which is one of his best swordfish recipes. This easy-to-make, restaurant-style seafood dish is sure to please. It uses a simple but tasty swordfish marinade for a super tasty fish dinner. Enjoy restaurant-quality food at home tonight! Save this recipe.
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