[asian broiled salmon]

Adapted from Barefoot Contessa's Asian Grilled Salmon
This recipe feeds four.  We take enough salmon to feed 2 and halve the marinade.  

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Set oven to broil.  While the oven is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Place salmon on something with sides (like a platter), drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place salmon on a foil covered baking sheet that is ok for the broiler.  Place the salmon skin side up on the foil; discard the marinade the fish was sitting in. Broil for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and broil for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Remove salmon from the oven and spoon the reserved marinade on top. Cover with foil and allow the fish to rest for 10 minutes. Remove the skin and serve.

[chicken piccata]

I made this thanks to leftover ingredients in the house, and it's now a family favorite.  We don't usually have lemons sitting around, but I always keep lemon juice in the fridge - I substitute the bottled stuff.
2 split (1 whole) boneless, skinless chicken breasts
Salt and black pepper
1/2 cup all-purpose flour
1 large egg
1/2 Tbsp water
3/4 cup bread crumbs (Italian Seasoned or Plain with some Italian Seasonings (basil, oregano, thyme) thrown in)
Olive Oil
3 Tbsp unsalted butter, room temperature, divided
1/3 cup lemon juice (2 lemons)
1/2 cup dry white wine
Chopped fresh parley (not crucial - I always leave it out)

Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper or foil.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4 inch thick.  Sprinkle each side with salt and pepper.

Mix the flour, 1/2 tsp salt and 1/4 tsp of pepper in a shallow plate.  In a second plate, beat the egg and 1/2 Tbsp of water together.  Place the bread crumbs on a third plate.  Dip each chicken breast in the flour - shake off the excess - and then dip in the egg and bread crumb mixtures.  

Heat 1 Tbsp of olive oil in a large saute pan over medium heat.  Add the chicken breasts and cook for 2 minutes on each side, until browned.  Place them on the sheet pan and allow them to bake for 5-10 minutes while you make the sauce.

Wipe out the saute pan with a dry paper towel.  Over medium heat, melt 1 Tbsp of the butter and then add the lemon juice, wine, 1/2 tsp salt and 1/4 tsp pepper.  Boil over high heat until reduced in half, about 2 minutes.  Off the heat, add the remaining 2 Tbsp of butter and swirl to combine.  (Adjust seasoning to taste - should be tart).  

Serve 1 chicken breast on each plate and spoon the sauce over each breast.  Garnish with parsley (again, only if you've got it - it's not a deal breaker).

[shrimp tacos]

These are so good...
1 lb medium shrimp: peeled, deveined and tails removed
3 garlic cloves, minced
1 tsp ground cumin
1/4 tsp chile powder
1/2 tsp ground pepper
1/2 tsp kosher salt
2 Tbsp olive oil
1/2 lime
Warm flour tortillas
Shredded Lettuce or Cabbage
Shredded Cheese (we use Colby Jack)

combine and reserve for serving - the amounts really depend on your taste - but is a must
2-3 large spoonfuls of Mayo 
A few shakes of Chipotle
Splash of milk to thin.


In a large bowl combine the garlic, cumin, chile, pepper and salt.  Mix and add shrimp.  Stir until all shrimp are covered.  Cover bowl with saran wrap and let sit for 15 minutes.  

In a large skillet, heat the olive oil over medium high heat.  Once the oil is ready - add the shrimp and saute until pink (about 5-8 minutes).  Remove the skillet from the heat and then add the lime juice.  Stir shrimp and serve on tortillas with dollop or two of sauce, lettuce (or cabbage) and cheese.
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