Tuna and Lentil Salad

This hardly constitutes a recipe since it is mostly dump and stir but I must share it here because I love it so much.  The tangy vinegar mixed with spicy onions and creamy lentils makes my perfect in-a-rush lunch.  I usually just eat it right out of the bowl but it is also nice on a bed of red leaf lettuce.


INGREDIENTS
One can lentils, rinsed and drained
1 can tuna, packed in olive oil, undrained
1/4 onion, diced
1/4 cup red wine vinegar
kosher salt


PROCESS
In a medium mixing bowl, stir all ingredients together. 
I usually add more vinegar as it is quickly soaked up by the lentils.

Gambas Al Ajillo

Certain foods simply capture the essence of a trip or a vacation memory.  As a Spanish major in college I spent one summer in Seville, Spain traveling, studying and living with a host family.  Of course a huge part of my education came through eating and cooking with my "Spanish mother",Pilar, in her tiny galley kitchen.  This recipe for garlicky shrimp makes the perfect dinner party appetizer or even a delicious topper to any pasta dish, and simply exudes the bold flavors of Southern Spain.

INGREDIENTS

1/2 pound fresh or frozen shrimp (about 25 large), thawed, rinsed and uncooked

1/4 cup olive oil

1/4 cup white wine

3 tsp. minced garlic

kosher salt

dash red pepper flakes

sprinkle of paprika

PROCESS

Salt shrimp and set aside.

Heat large skillet on medium. 

Add oil, garlic, red pepper and paprika.

Stir for 30 seconds then  turn heat to medium high and add white wine and shrimp.

Shrimp will turn pink quickly so cook only about two minutes per side.

Remove to serving platter and garnish with freshly chopped parsley.

Paulie's Salmon

 

My cousin's husband is from Seattle and knows how to grill a piece of salmon!  I always have trouble with the fish sticking to the grill but he uses foil which requires no fish-flipping.  It turns out perfectly.  My cousin put together the simple but flavorful seasoning and the sliced lemons on top make for a great presentation.

INGREDIENTS

1-2 pound side of salmon

minced garlic (I used jarred)

dried dill

kosher salt 

freshly ground pepper

olive oil

1 lemon

PROCESS

Preheat grill to 350 degrees.

Place salmon skin side down on foil sprayed with Pam (I use Reynold's Release Wrap Foil which needs no spray).

Drizzle oil over salmon and rub in with fingers.  

Sprinkle with salt and pepper.  

Spread lots of minced garlic over the fish.  

Sprinkle with dill and top with lemon slices.

Lay foil on grill leaving the top of fish uncovered. 

Close grill and allow to cook for 20-25 minutes or until done to your liking.

Lemon-Lime Tilapia

It has really surprised me how much my boys love tilapia.  They each easily eat two whole fillets at a meal and so I have tried to come up with various ways of seasoning and preparing this mild white fish.  My eldest son tasted this recipe and said, "Mmmmmmmmm, lemony."  It's a keeper and it's also faster than baking up frozen chicken nuggets!


INGREDIENTS
4 tilapia fillets (I buy the individually frozen and thaw them in warm water in the sink for 5 minutes while I gather the rest of the ingredients)
1 lemon
1 lime
1 clove garlic, minced
1 Tbsp. butter, softened


PROCESS
In a medium bowl, squeeze juice of half a lemon and half a lime.   Add thawed fish fillets and turn to coat.  Allow to marinate while preheating broiler on high.  Be sure to move oven rack to second from top level near the broiler.
Rub a little butter on the rimmed sheet pan.  Mix remaining butter with garlic.  Place tilapia on pan and evenly divide garlic butter by dotting top of each fillet.
Broil 7-8 minutes.
Remove from oven and squeeze remaining halves of lemon and lime over the fish before serving. 

Linking with Quit Eating Out