Italian Salmon

My family loves it when I cook salmon. Ariel likes it when I use my Bake Salmon recipe. But I wanted to come up with an easier way to prepare it. I had this salad dressing mix in the pantry, and I was thinking how would it taste if I used this instead of the other ingredients.
Now Ariel says that this her favorite recipe for salmon and now she wants me to make it every week.

This is the salad dressing that I used

Italian Salmon

2 to 4 salmon filets
1 envelope Good Season Salad Dressing mix
1/4 cup water
1 tablespoon lemon juice

Preheat oven to 400⁰F.

Spray a 9x13 inch baking dish with cooking spray, place salmon filets in baking dish set aside.

In a small bowl combine salad dressing mix, water and lemon juice, mixing well.

Pour over salmon filets in dish. Bake for 20 to 25 minutes or until done.

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Peel-n-Eat Shrimp Scampi

I wanted to serve something special for Father’s day, besides the Cola marinated tri-tip. What came to mind was shrimp, but how was I going to serve it. I knew that I wanted to grill it. So I thought what would happen if I marinated the shrimp in a sauce like scampi and then grilled it. It was a big hit with the family, I loved it so much that I didn’t what to share, but I was nice and let Richard have some after all it was Father’s Day.

Peel-n-Eat Shrimp Scampi
1 pound of shrimp, deveined and washed
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese

Place shrimp into a large glass bowl. Combine remaining ingredients into a small bowl, mixing well; pour over shrimp in glass bowl tossing well to coat; cover and marinade in refrigerator for 2 hours or more.

Thread shrimp on to skewers or place on a grilling tray. Grill over med heat, for 3 to 5 minutes per side or until the shrimp, is opaque.Pin It

Baked Salmon

I discovered this recipe on all recipes many years ago. Whenever I decide to make salmon for dinner this happens to be the way that my daughter Ariel will request that I prepare it. It is such a great tasting easy recipe to prepare that’s because the marinade does all the work. I know when you try this dish it will become a family favorite for your family just like it has become in mine.

Baked Salmon
2 cloves garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon dried parsley
2 – 4 salmon fillets

In a small bowl combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley; set aside. Place salmon in a medium baking dish; pour marinade over salmon in dish; cover with aluminum foil. Marinate salmon in the refrigerator for 1 to 2 hours, turning occasionally.Pin It

Linguine with White Clam Sauce

It’s funny when you start a cooking blog old recipes that you haven’t made in years start to pop into your head. I haven’t made Linguine and Clam in years, this happens to be one of Richard’s favorite dishes. I don’t know why I don’t make it more often. It so easy!

Linguine with White Clam Sauce
¼ cup olive oil
3 cloves garlic, minced
2 (6.5 oz.) cans chopped clams (Drained, reserving liquid)
1 (8oz.) bottle clam juice
1 tablespoon dried parsley
1 teaspoon dried basil leaves
¼ teaspoon pepper
1/3 cup grated parmesan cheese
1 pound linguine, cooked and drained

In a saucepan over medium heat, sauté garlic in oil until tender.

 Add reserved clam juice, clam juice, parsley, basil and pepper.

Bring to a boil; reduce heat and simmer for 5 minutes. Add clams and simmer 5 more minutes.

Toss sauce with warm linguine and parmesan cheese.

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