Salmon Marinade

I don't like fish very much. But this doesn't even taste like fish after it has been in this marinade for 3-4 hours -- it tastes sweet, almost like candy. I love this salmon marinade!

Ingredients:
1/4 cup pineapple juice
2 Tbsp soy sauce
2 cloves crushed garlic
1/4 tsp pepper
1/2 cup vegetable oil
2 Tbsp brown sugar

Directions:
Cut filet(s) into 1 inch strips. Marinate for 3-4 hours. Discard marinade and grill. Or if you want oven directions:

Put salmon in a foil-lined 9x13 pan (throw the marinade away) and cook at 350 for 20 minutes. The skin will stay on the foil when you pick up the salmon.

Grilled Shrimp

I love shrimp, any kind at all--Dillon mostly loves the fried shrimp, but found this recipe online once--it's pretty spicy with the cayenne pepper, but also sweet, so it's a great combination of flavors:). Yum!




Ingredients:
2 lbs. large shrimp, uncooked (I actually just use cooked shrimp and warm them up on the grill after marinating them in the sauce)
1 finely chopped onion (minced onion works fine too)
1 c. olive oil
1 tsp. sugar
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. oregano
1 tsp. garlic powder
1/4 c. maple sugar
1 lb. bacon (optional--to wrap the shrimp in, but honestly, we've only done that once and it's wonderful without the added calories!)

Directions:
In a bowl, mix everything together except shrimp and bacon. Stir in shrimp and make sure it's all covered with the marinade. Let marinate for at least a couple hours--or if you are short on time, you can just brush on the marinade while grilling and dip the shrimp in the sauce after it's grilled (you can boil the sauce to do this, so it's warm like the shrimp, or drizzle over the top after grilled). Put shrimp on skewers and grill until hot--don't overcook the shrimp though. Can wrap in the bacon before grilling.

Grilled Fish

My husband requested a fish dinner for his birthday. I am not a huge fan of fish, but this recipe turned out great! Sorry no photo...I'll have to start remembering to take pictures for the blog.

Ingredients:
2 cloves garlic, minced
3/4 cup olive oil
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon fresh or dried parsley
4 frozen orange ruffy fillets, thawed (can be slightly frozen)

Directions:
In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsely. Place the fish fillets in a resealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator for at least 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat. Remove the fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until the fish is done.. Fish is done when easily flaked with a fork.

Tuna Patties

These are from the Kraft magazine. They are cheap, easy, and pretty tasty (if you like stuffing!). Devon really liked them, and Carson took a bite and said he liked them but didn't eat anymore (BUT, he is an extremely picky eater, so that's not really saying much). They aren't fabulous, but serve with a side salad and fruit, and you have a quick, healthy meal.

Ingredients:
2 cans light tuna, drained and flaked
1 pkg. stove-top stuffing, chicken flavored
1 c. shredded mild cheddar cheese
1/2 c. shredded carrots (optional--I didn't add them because I was in a hurry)
1/3 c. mayo
2 Tbsp. sweet relish
3/4 c. water

Directions:
Mix all together, cover, and put in fridge for 10 minutes. Heat skillet over medium heat and spray with non-stick cooking spray. Put about 1/3 c. (smashed so it stays together) for each patty on to cook, for about 3 minutes per side. I think it'd be tasty with some type of tarter sauce or dip, but they were good without it as well (I ended up dipping mine in ranch from my salad).