Seafood

I have made a couple of seafood recipes lately that turned out really well.  Garlic Butter Shrimp and Rice is both creamy and light. Creamy with Parmesan cheese and milk and light with fresh parsley and plump shrimp.  If you want to be a little less decadent, I would reduce the butter to 3 or 4 tablespoons.  I also used 1/2 a bunch of parsley because I think it would be difficult to put too much parsley in a dish.   I love it!

This tastes a bit like risotto though much simpler to prepare.  I served this with a side of sauteed spinach and mushrooms.

The second dish is Cilantro Lime Honey Garlic Salmon.  Whew, try saying that three times fast.  This dish is even easier to prepare than the rice - place the salmon on the foil, pour over the marinade and bake.  I like salmon best with some sweetness and this recipe cuts the sweetness with sour lime, spicy garlic and fresh cilantro. 

Salmon and berries (but not at the same time)

I went through my "to be cooked" files and found Salmon with Hoisin, Orange and Bok Choy. It is from Bon Appetit magazine and the first recipe I have made from the magazine. This recipe was so easy and so good! And I think very versatile as you could probably also use spinach rather than bok choy. And who does not love the ease of a foil packet?? I used parsley rather than cilantro but otherwise followed the recipe as is.

With summer here, I want to make desserts with fresh fruit. I found Very Berry Pie through the Tasty Kitchen blog. It was delicious! I used a pre-made pie crust and was happy I did. The "stars" of the recipe are the crumble top and the fruit and I did not even notice the bottom crust. There are no fresh cherries yet, and I could not find frozen ones, so I used strawberries, blueberries and blackberries. I also ended up using half fresh and half frozen fruit (I had frozen blueberries from last year's picking) and you could not tell at all.