Best Baked Salmon Ever!

Don't really know if this is true but if you come up with a better name let me know.

Big chunk of salmon (with skin is ok. I think one piece is better than lots of pieces.)

Mr. Yoshida's Gourmet Sauce (I get it at Costco in CA but Krista and Miriam used teriyaki sauce instead and thought it was ok)

furikake (Japanese sprinkle stuff you put on top of rice- any kind you like)

wasabe mayonnaise (this is essential! unless you loathe wasabe... :>( )

Oven at 350F

Pick the baking pan to fit your piece of fish. For a really long piece of fish I use my rimmed sheet pan. Watch out for sauce spillage when removing from the oven.

Pour Mr. Yo's sauce into the pan. Cover the bottom with the sauce.

Place washed and dried fish into pan on top of the sauce.

Dot with wasabe mayonnaise

Sprinkle furikake all over the top of the fish.

Using a chopstick, poke holes all over the fish.

Bake about 30 min, until flaky and a good "salmon pink" color.

People really seem to like this dish, and it's easy so it's great to wow the guests, providing the salmon isn't too expensive, of course!

diana

Jambalaya

Easy Jambalaya

Ingredients
• 2 cups enriched white rice
• 1 tablespoon extra-virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 pound boneless, skinless white or dark meat chicken
• 3/4 pound andouille, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf, fresh or dried
• Several drops hot sauce or 2 pinches cayenne pepper
• 2 to 3 tablespoons (a handful) all-purpose flour
• 1 (14-ounce) can diced tomatoes in juice
• 1(14-ounce) can or paper container chicken stock or broth
• 1 teaspoon (1/3 palmful) cumin
• 1 rounded teaspoon (1/2 palmful) dark chili powder
• 1 teaspoon (1/3 palmful) poultry seasoning
• 1 teaspoon Worcestershire sauce
• 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
• Coarse salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish
Directions
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp
**I don’t usually put the shrimp in, and it’s excellent**

Submitted By: Miriam Pinnow

Saffron Scallops

This is Rachel Ray's rendition of the signature dish from the movie No Reservations with Catherine Zeta Jones. Tastes pretty good, moderate amount of putzing.

6T butter
1 Shallot finely chopped
1 mango chopped ~1cup
1/2 c white wine
1/4 t saffron threads
grated peel/juice of 1/2 lime
________________
pinch of crushed red pepper
salt
1 1/4 lbs sea scallops
snipped chives for garnish

1) In med skillet, melt 2T butter over med heat. Add shallots. Cook until translucent. Add mango. Cook 2 min more. Add wine and saffron, simmer to reduce liquid, about 1 min. Remove from heat.
2) In food processor, puree mango mixture. Return puree to skillet. Stir in lime peel and juice, crushed red pepper, 1/4 c water. Season to taste with salt. Set aside.
3) In large heavy skillet, melt 2T butter over medium high heat. Add half the scallps and cook 2 min per side. Repeat with other half of scallops and butter. Transfer to plate.
4) Bring mango sauce to boil, and pour spoonfuls on each plate. Place scallops on sauce. Top with chives for garnish.

diana

Roasted Tomatoes with Shrimp and Feta

5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1½ pound medium shrimp, peeled and deveined
½ cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled


Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. Serve warm with crusty bread and angel hair pasta or mashed potatoes.

Note: I also add other vegetables - asparagus, zucchini, mushrooms. It's yummy!

Yield: Makes 6 servings

Submitted by: Joanna Falk