Posts Tagged ‘Seafood’

Salmon with Mango Salsa Coating


Wow. Only 5 ingredients. The great thing about this mango salsa is it keeps the salmon so moist when it is baked altogether. This is an adapted recipe from my free Costco cookbook. Hahah. The only thing I changed was I added mango and removed cumin. I’ll let the photos speak for themselves, make this a little less wordy, wrap it up and enjoy my Friday morning.

Salmon with Warm Mango Salsa Coating (serves 2)


  • 2 (6 oz.) salmon fillets
  • 1/2 cup salsa, drained
  • 1/2 cup mayo
  • 1 mango, cubed
  • 3 Tbsp. chicken broth

*Double ingredients for 4 servings.

Quick Directions:

1) Preheat oven to 350 degrees.

2) Mix mayo, drained salsa, and cubes of mango in a bowl.

3) Cover surface of baking pan with thin layer of chicken broth. Place salmon fillets on, and slather mango salsa coating on top.

4) Bake for 20 minutes. Serve.


Illustrated Directions:

1) Gather ingredients for salmon coating. Preheat oven to 350 degrees.


2) Use a strainer to filter out unwanted salsa juices.


3) Collect 1/2 cup of drained salsa.


4) Put mayo and salsa together.


5) Score squares on mangoes. Make smaller squares for smaller cubes. Pop em inside out.


6) I used a little cheese spreader to take my mango cubes off the peel.


7) Mix mangoes, mayo and salsa together.



8) Pour about 3 Tbsp. chicken broth into small baking pan with lip. Or if you’re using a larger pan, pour enough broth to cover the surface.



9) Slather on mango salsa coating on surface of salmon fillets.


10) Bake for 20 minutes, uncovered.


11) Take out of oven, and enjoy!  We eat like this allllllllllll the time (not really).


Whoever says my husband doesn’t eat well, I will punch in the face. HE ALWAYS EATS WELL. Sometimes I think that’s the only reason he married me. Or maybe because I pour him a nice big glass of wine after work every night. Keep him all relaxed and happy.


 Just to prove the coating keeps this salmon moist, take a look!






Gone. :)


Enjoy your weekends everyone.


Pa jun (korean pancakes)


Pa jun is a korean pancake that is usually served as a snack, appetizer, or side dish.  It’s crispy on the outside and chewy on the inside, with fillings consisting of vegetables and/or seafood. The pa jun I usually order out at restaurants consist of scallions, squid, oysters, scallops and shrimp. I made mine with chopped scallions and shrimp, but you make it to your own preference.  I also split my batter into two parts for two pancakes, so it would cook faster, and so my husband and I wouldn’t have to fight for the one dish. You can make one whole pancake if you’d like, but it is very tricky flipping the pancake over in the pan when it’s so big, especially with splattering oil.


  • 1 bunch of scallions, chopped
  • 10-12 shrimp, chopped
  • 3/4 cup korean pancake batter
  • 1 cup water
  • oil




1) Mix batter and water in bowl.  The consistency should be of very thin american pancake batter.  Add scallions and shrimp.


 2) Coat skillet with thin layer of oil on medium high heat.  Pour half the batter into skillet. Wait 2-3 minutes, gently lift pancake to see if the bottom is golden.  If it is, use 2 spatulas (or 1) to flip pancake over.


3) Let it cook until it’s golden on the other side, around 4-5 minutes.


4) Slide it off the pan onto a plate. Serve.


Soy Ginger Salmon


This is one of my husband and I’s favorite dishes.  We eat this once a week.  I’m sort of sensitive to the fishy flavor of salmon, and cooking it this way lessens the fishy taste/smell.  I make a soy ginger sauce for the  fish to marinate in the fridge for a couple hours, then bake it in the oven.  I find cooking it slowly in the oven isn’t as fishy as cooking it over the stove.  I never cook fish over the stove with oil, especially salmon.  Your house will smell like fish for days, it’s horrible, unless you like that kind of thing.  Ginger in chinese cooking gives fish a fresh, clean taste, and it also cuts the gamey-ness of poultry.  This recipe serves 2. Double ingredients if serving 4.


  • 4 Tbsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. coarse black pepper
  • 1 clove garlic, crushed
  • 1 tsp ginger, minced
  • 1/2 tsp. sesame seeds
  • 1 Tbsp honey OR brown sugar
  • 1 Tbsp. chives, chopped
  • 3 Tbsp. chicken broth
  • 2 6 oz. salmon fillets


1.  In small bowl, mix soy sauce, sesame oil, pepper, garlic, and ginger together.  Pour over fish to marinate in fridge for 2 hours.  Sometimes, when I don’t have time, I skip the 2 hours and it still turns out fine.  But the 2 hours gives it a lot more depth in flavor.


2.  Pre-heat oven to 350 degrees.  Take fish out of fridge, put in baking dish with deep sides. Pour remaining marinade into dish, and add chicken broth into bottom of pan. This will prevent the marinade from crusting/burning as it cooks, and it dilutes the soy so it’s less salty. Drizzle honey or sprinkle brown sugar on top of fish. Sprinkle sesame seeds and chives over that.  Bake for 20-25 minutes, or until salmon is flaky.



Mushroom and Onion Stuffed Tilapia


This is a fish dish that fills you up like chicken or steak. It’s hearty and healthy.  The filling is a mixture of  mushrooms and onions stuffed between 2 pieces of tilapia, and baked.  I served this with a side of buttered red potatoes with chives. If you can get your hands on a large fresh piece of tilapia, great, use it.  I don’t have enough money to purchase fresh fish, or else I would have to sacrifice my diet soda, cheese puffs, and alcohol for the week.  So I buy flash frozen tilapia fillets, which I find in the frozen food section of my supermarket.  You can roll fresh fish around the filling, seam side down, being that it’s more pliable.  Or half-ass it and use 2 fillets to sandwich the filling like I have. This recipe serves 2-4.


  • 1/2 onion, chopped
  • 6 oz. can of mushrooms
  • 1 clove garlic, crushed
  • 2 Tbsp. chives
  • 1 Tbsp. butter
  • salt
  • pepper
  • 1/3 cup breadcrumbs
  • 4 6 oz. tilapia fillets
  • olive oil
  • paprika


1.  Preheat oven to 400 degrees.  Melt 1 Tbsp. butter in skillet on medium high.  Add onions first, sweat them a bit and add garlic, mushrooms and chives.  Sprinkle dash of salt and pepper. Turn off heat, coat mixture with breadcrumbs.  If breadcrumbs are too dry and aren’t sticking, drizzle some olive oil to get it to stick.


2.  Drizzle olive oil onto bottom of baking pan. Place bottom fillets onto pan, spoon mixture on.  Put top fillets on mixture, pressing firmly with hands.  Drizzle olive oil on top, sprinkle salt and paprika. 


3.  Bake @ 400 degrees for 20-25 minutes until tilapia flakes easily. 


Buttered red potatoes with chives (serves 2-4)


  • 12-14 baby red potatoes, sliced in half
  • 2 Tbsp. butter
  • salt
  • pepper
  • 1 Tbsp. chives, chopped


  1. Boil potatoes until done.  To test doneness, I stab one with a fork; if it slips off fork easily, I have done my job.  If it holds onto the fork, I have failed, and potatoes should be cooked a little longer.
  2. Drain potatoes. Add butter and chives, salt and pepper to taste.

Coconut and Panko Fried Shrimp


 This recipe was pretty easy but in order to get that crispy breaded coating you need to follow the steps.  I use to combine or skip steps because I was lazy and they never turned out quite right.  You will need a bowl of tempura flour (or regular flour), a bowl with one whisked egg, and a plate with a mixture of coconut flakes and panko bread crumbs.  I also won’t tell you how to serve it as a side dish, main dish, appetizer, or something.  If it were up to me, I’d just make a pound of shrimp and eat that for dinner.

Coconut & Panko Fried Shrimp (serves 2-4)


  • 1 pound of de-veined, butterflied shrimp
  • 1 cup of tempura flour
  • 1 egg
  • 1 cup of panko bread crumbs
  • 1 cup of coconut flakes
  • 3 cups oil 



  1. De-vein and butterfly 1 pound of shrimp. Basically that means slitting both sides of the shrimp, one side should have the poop tract and the other side would butterfly the shrimp in half.  Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl, and combine 1 cup of panko crumbs with 1 cup coconut flakes on a plate.
  2. Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in panko/coconut mixture, set aside.  Halfway through this process, heat 3 cups of oil on medium high on your stove.  Use a small pot deep enough so the shrimp are fully covered in oil, assuming you don’t own a deep fryer.  If your stove knob goes up to 10, set it to 8.
  3. Place 4-5 shrimp in at a time.  Too many will cause the oil to either bubble over or the oil temp to go down, something bad always happens when I do too much too fast.  When shrimp is golden brown, use tongs or wire mesh to scoop up onto plate lined with paper towel to drain.

This is how I served mine, with a side salad: