Food for Thought – May 26, 2015

All my readers know that I really lie fish, which when eaten twice weekly slows down macular degeneration.

This salmon recipe is from Pat Neaves of Lees Summits, MO.

Orange-Pecan Salmon

Serves: 4

1 cup chopped pecans, toasted

1 cup orange marmalade

1/2 cup reduced sodium soy sauce

1/4 tsp. each, salt and some pepper.

4 salmon fillets (6 oz. each and 1-inch thick)

1) In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 30 minutes. Set aside remaining marinade.

2) Drain and discard marinade from salmon. Place salmon in a greased 11” x 17” baking dish. Bake, uncovered, at 350 degrees for 20-25 minutes, or until fish flakes easily with fork.

3) In a small saucepan, bring reserved marinade to boil; cook until liquid is reduced to 1/2 cup. Serve with salmon.

This quickly fixed salmon recipe is from Courtney Claeson of Spokane, WA.

Sweet Mustard Salmon

Place four 6 ounce salmon fillets on a greased 15” x 10” x 1” baking pan. Drizzle with 2 tablespoons of lemon juice and brush with 3 tablespoons yellow mustard. Sprinkle with 1/4 cup brown sugar. Bake at 375 degrees for 12-15 minutes or until fish flakes easily with fork.

Serves: 4.

The following shrimp recipe is from Ruth Miller of Boyerstown, PA.

Cajun Shrimp and Rice

1 pkg. (8.8 oz) ready to serve long grain rice

1 lb. uncooked medium shrimp, peeled and deveined

2 tsp. Cajun seasoning

1 Tbsp. olive oil

1 Tbsp. butter

1-1/2 tsp. minced garlic

1 pkg (6 oz.) frozen snow peas, thawed

Cook rice per package directions. Meanwhile, in large skillet, saute shrimp and cajun seasoning in oil and butter until shrimp turn pink. Add garlic; cook 1 minute more. Add peas and rice. Cook 2-3 minutes or until heated through.

1 cup equals 269 calories.

Serves: 4.

Until next time,

Ellie