Parmesan Herb Salmon with Cucumber Dill Sauce

 If you are looking for an easy dish that is sure to impress for your Holiday entertaining, look no further.....What I love about this Salmon dish is that it is very easy to prepare and it can be made a day prior to when you are entertaining, which I love doing and if you need more than one for a large crowd you can make 2 at a time.....Having people to your home is enough work in itself, so when I am entertaining, anything I can do to prepare the food and set up a day or two in advance is a real help.....Lets face it its nice to be able to enjoy your own party, that is why I like to have either a big buffet or a strolling dinner letting the guest's help themselves....That goes for the drinks also. I like to have a big vessel with ice and fill it with Wines, Prosecco, mixers and even bottled water for easy access. Also having self serve stations for wine, salads and desserts can also be beneficial!..... I served this with prosciutto wrapped asparagus which I will show you how to prepare along with this fabulous Salmon recipe and the cucumber dill sauce which is a nice companion for the salmon!.......Here is what I did.....Enjoy!

 

 

INGREDIENTS

 

1 whole skinless Salmon

1/4 Cup Grated Parmesan Cheese

2 Tablespoons dehydrated or dry Parsley

1/2 teaspoon Salt

1/4 teaspoon Pepper

4 to 5 sprigs of Fresh Dill

 

CUCUMBER DILL SAUCE

 

1 whole English Cucumber (peeled, seeded and rough chopped)

1/3 Cup Mayonnaise

1/3 Cup Sour Cream

2 Tablespoons Fresh Dill

1 Tablespoon Lemon Juice

1/2 Teaspoon Salt

1/4 teaspoon pepper

 

DIRECTIONS

 

Preheat Oven to 400

 

1. Prepare a baking sheet with foil overlapping and a piece of parchment to fit in center like this

 

 

2. Lightly spray the parchment with non-stick spray

 

3. Lay the salmon on the pan and bring up the foil sides and crimp together

 

4. Bake the salmon for 10 minutes

 

5. Meanwhile in a bowl mix together the Parmesan cheese parsley and salt and pepper

 

6. After the 10 minutes uncrimp the foil and continue baking uncovered for 8-10 minutes

7.  Add the parmesan mixture evenly over the salmon the top with the sprigs of dill and cook for 5 more minutes uncovered

8. Once done, let it rest for 5 minutes before transferring carefully to a platter. Cover with plastic wrap and refrigerate until needed

 

 

For sauce, add all ingredients to a food processor or bullet and pulse until mixed

Store covered and refrigerate until needed

 

 

Prosciutto Wrapped Asparagus

I used these to serve alongside the Salmon

Preheat oven to 400

 

 

1. Clean and then cut about an inch off the bottom of the spear

2. Wrap strips of prosciutto around the spears

3. Place on parchment lined baking sheet that you spray with cooking spray and bake for

 8 minutes

Do not overcook!, you want these crisp and easy to handle

These can also be stored in the refrigerator until needed

 

 

 

 

 

 

 

 

 

 

 

Shrimp Boil Foil Packets

When I saw these shrimp foil packets I knew I had to give them a try....and I am glad I did...They were so simple and I Love that everyone gets their own individual little packet that has their whole dinner in it!!....I prepped by cutting everything in advance and then assembled the packets in heavy duty aluminum foil before my husband cooked them on the grill....You can also do these in the oven if you like by placing them on a baking sheet....I will let you know what I used and how I assembled and cooked them!....Here is what I did.....Enjoy!

 

INGREDIENTS

 

Raw Shrimp (no tails) (I used 6 per packet)

Red Potatoes (diced)

Corn (on cob slice into 4 pieces)

Smoked Kielbasa or Andouille sausage (slice in diagonal pieces)

Olive oil

Minced garlic

Butter

Old Bay seasoning

Heavy Duty Foil

 

DIRECTIONS

 

Prepare all of the Ingredients to start assembling packets

 

 

Tear off a large piece of foil......in center add a splash of olive oil and about 1/2 teaspoon of minced garlic

 

Start adding Potatoes first (about 12)

Corn (2)

Sausage (4)

Then Shrimp (6)

 

 

 

Drizzle with olive oil sprinkle with Old Bay seasoning and then a Tablespoon of butter

and fold over foil on both sides and then bring in each side to meet like a triangle and then fold in

 

Cook packet on grill for about 20 minutes flipping after 10 minutes

 

If doing in oven...place on a cookie sheet

Bake at 400 for about 20 minutes

flipping after 10 minutes

 

 

 

 

 

 

 

Steamed Mussels

I have to say Steamed Mussels have become one of my new favorite things to order when we are in Florida!!,,,I love trying all of the different versions, but of course I have my favorite places to get them!....And I must say this recipe is pretty close to the ones I love!!...And its nice to be able to make them for yourself and your guests at home. When I went to my fish market to get the mussels they didn't have any fresh in the case, but they did have them vacuum sealed and frozen, I didn't know you could get them this way! The gentleman explained to me that they were already cooked and you throw them in the pot frozen and steam 5-7 minutes. They turned out great!,,,Its nice to know if I can't get fresh mussels that I can keep the frozen ones on hand!,,,Well here is what I did....Enjoy!

 

 

INGREDIENTS

 

2 pounds mussels

2 Tablespoons olive oil

1 shallot (minced) or 1 small onion

2 cloves garlic (minced)

1/4 teaspoon dry thyme

2 Tablespoons dry parsley

1/2 cup dry white wine

1 cup chicken broth

pinch red pepper flakes

1 14 1/2 ounce can petite diced tomatoes

2 Tablespoons butter

 

DIRECTIONS

 

If using fresh mussels rinse and scrub with a veggie brush under cold water set aside

 

In a stockpot or Dutch oven saute the shallot in olive oil until soft

 

Then add the thyme and parsley

 

Add minced garlic give a stir then add the broth, wine and pepper flakes

 

Toss in the mussels and stir cover and cook over medium heat for about 7 minutes

or until shells are opened

 

Take cover off and add tomatoes and butter stir and cook another minute or so

until butter melts

 

Serve with plenty of crusty bread or garlic bread to sop up this tasty juice!

 

*NOTE........do not eat unopened mussels

 

 

Shrimp Scampi

Every gathering my parents would have at their home with our family,,,,my Dad would always break out his electric frying pan and make a batch of Shrimp Scampi,,,,,Everyone always looked forward to it!,,,,He would melt butter add the shrimp and garlic, then the breadcrumbs, then a squeeze of fresh lemon,,,,They never made it to a platter, everyone would grab a toothpick and would eat them right out of the pan, and he always had the ingredients to make a second batch, the grandkids couldn't get enough of it!!,,,I have been wanting to make it for a while, so I came up with this version, I bake it not fry it and I use a small amount of butter along with chicken broth to try and make it a little healthier,,,I also served mine over Angel Hair pasta (linguine would be great also!),,,,Here is what I came up with,,,Enjoy!!

 

 

INGREDIENTS

 

1 pound shrimp (raw, peeled and deveined, with tail)

olive oil

salt pepper

 

3 T butter

3-4 cloves minced garlic

1 Cup chicken broth

1 t dry parsley

pinch crushed red pepper

 

1/3 Cup Italian seasoned breadcrumbs

Pasta of your choice

Parmesan cheese

 

DIRECTIONS

Preheat oven to 425

 

Add shrimp to a bowl, drizzle with olive oil add some salt and pepper and mix well

set aside while you make garlic sauce

 

In a saucepan add butter, melt on low then add minced garlic

cook for about a minute then add chicken broth

parsley and red pepper flakes stir then turn burner off

 

Next add  shrimp to a shallow baking dish, pour garlic sauce over them, then sprinkle

with the breadcrumbs

 

place in oven for 12 to 15 minutes until shrimp look done and pink

I turned each shrimp over half way through baking

then served over some Angel hair pasta

then topped with parmesan cheese

 

 

Shrimp Scampi

Every gathering my parents would have at their home with our family,,,,my Dad would always break out his electric frying pan and make a batch of Shrimp Scampi,,,,,Everyone always looked forward to it!,,,,He would melt butter add the shrimp and garlic, then the breadcrumbs, then a squeeze of fresh lemon,,,,They never made it to a platter, everyone would grab a toothpick and eat them right out of the pan, and he always had the ingredients to make a second batch, the grandkids couldn't get enough of it!!,,,I have been wanting to make it for a while, so I came up with this version, I bake it not fry it and I use a small amount of butter along with chicken broth to try and make it a little healthier,,,I also served mine over Angel Hair pasta,,,,Here is what I came up with,,,Enjoy!!

 

 

INGREDIENTS

 

1 pound shrimp (raw, peeled and deveined, with tail)

olive oil

salt pepper

 

3 T butter

3-4 cloves minced garlic

1 Cup chicken broth

1 t dry parsley

pinch crushed red pepper

 

1/3 Cup Italian seasoned breadcrumbs

Pasta of your choice

Parmesan cheese

 

DIRECTIONS

Preheat oven to 425

 

Add shrimp to a bowl, drizzle with olive oil add some salt and pepper and mix well

set aside while you make garlic sauce

 

 

 

In a saucepan add butter, melt on low then add minced garlic

cook for about a minute then add chicken broth

parsley and red pepper flakes stir then turn burner off

 

 

 

Next add  shrimp to a shallow baking dish, pour garlic sauce over them, then sprinkle

with the breadcrumbs

 

 

place in oven for 12 to 15 minutes until shrimp look done and pink

I turned each shrimp over half way through baking

and served over some Angel hair pasta

then topped with parmesan cheese