Baked Salmon

If you're like me, then you would much rather go out and pay someone to cook your fish than risk doing it yourself. Well, I have decided that since fish is healthy for you this household will be having more of it...made by yours truly. Now, that being said, I have tried TWO "easy" baked salmon recipes and I preferred the second one so that is the one I will be sharing and here is why: The first one just didn't look right, I did not care for the use of the ingredients needed and it lacked quite a bit of flavor. So, I hope you enjoy "Easy" Baked Salmon...Take Two! :)

*Recommendations can be found at the end of the recipe*

**Pictures are added at the end of the post**


Here you'll need:

• 2 salmon fillets, roughly a pound
• 1 lemon
• salt and pepper
• oregano
• garlic salt
• 1/4 c melted butter
• dried parsley (chopped fresh parsley will work too)
• 2 Tbl dry sherry 
• paprika (optional)

Preheat oven at 350 degrees. Place salmon skin side on a cooking tray. Squeeze lemon juice  over the fish. Sprinkle with salt and pepper; add a hint of garlic salt. Sprinkle liberally with oregano. Pour melted butter all over salmon fillets and sprinkle with parsley. Slowly drizzle sherry and bake for 35 minutes or until fish is opaque and flakes easily. Sprinkle with paprika if desired. 

Recommendations

1. My biggest recommendation is to add the lemon juice, then the other liquids (including the butter since it is in its liquified form) *then* add the herbs and spices. It will just keep the spices from being "washed off". 

2. Also, I just added the paprika before popping it in the oven. 

3. Just to add, A and I agreed we will probably opt out with the fish skin next time since we didn't care for it...but hey, some do! Just like with recipes, if you do not want the skin, you can have that removed if you buy it fresh instead of pre-packaged. 

Keep in mind, a recipe is merely a guideline so if you prefer garlic salt over oregano (like I do) then by all means adjust the measurements! :) 

Here it is!! So beautiful and delicious!! :) I decided to post the side shot so you can see what "opaque" looked like (because I honestly had no idea since I don't normally cook fish). 

As always: Create, Share & Enjoy! :) 

[[Original recipe may be found at: Easy Baked Salmon]]

Ceviche

This is more of a family recipe that was taught to me by an old family friend. Personally, this is one of my absolute favorites and I am SUPER picky about eating this at actual Mexican restaurants because its such a flexible dish (you can use fish or shrimp...add this or take out that). Please read this recipe thoroughly.

**Pictures added 1-11-2011**

Here's what you'll need:

• 1 lb. frozen shrimp*
• 1 bottle shrimp cocktail sauce*
• 1/2-1 onion, chopped
• 1/2-1 tomato, chopped
• 4 large lemons*
• 4 large limes*
• squirt of ketchup 
• jalapenos to taste
• cilantro to taste

*quantities are per 2 people

Thaw shrimp in water; transfer to a medium to medium-large bowl. Add lemon and lime juices. Cover and refrigerate. In the meantime chop onions, tomatoes, jalapenos, and cilantro. Add to the shrimp along with a hearty squirt of ketchup and the entire bottle of shrimp cocktail sauce. I know this sounds insane but you will not taste the ketchup. Cover and place back in the refrigerator for *at least* 4 hours.



Please note:

This is a recipe that should be made in the morning; especially if using raw shrimp!! The timing is crucial since the lemon/lime juices are what cook the shrimp. If you cheat,(like I do sometimes) and use cooked shrimp, I still recommend letting it sit for at least 3-4 hours since this will allow the flavors to coagulate and the spiciness of the jalapenos and cilantro to become stronger.

 The shrimp, thawed and marinating in lemon-lime juice

The final product, ready to be served! Delicious looking, yes? Well, wait till you try it out!!!



















Now, go! Make and share with all those you love!!! :)