About Corazon

Saturday, March 13, 2010

Cooking With Corazon, Episode XIX

Baked Lemon Pepper Salmon
w/ Green Chili Scallops and
Baked Parmesan Zucchini

My apologies to one and all for my two-month absence from "Cooking with Corazon." Life just happens sometimes and sadly that meant cooking went on the back burner (no pun intended). So to renew my commitment to culinary excellence (not that I am excellent...just trying to get there one dinner at a time) I give you the following EXCELLENT meal:

Today I made a family favorite but added a few extra twists. The salmon and zucchini is something I have done before but the scallops are new.

And they were AWESOME. Here's the recipe:

Lemon Pepper Salmon:

- One 1 lb. fillet of WILD salmon (I emphasize wild because most salmon from a grocery store is farmed. Now, there's nothing wrong with regular farmed salmon, but if you want to get the most from your fish get the wild. It's only like $2 or $3 more and worth every penny).

-1 cup Kroger Lemon Pepper Marinade (at least that's what I used but any lemon pepper marinade would probably do).

-1/2 tbs. lemon pepper seasoning

-1/2 tbs. rosemary.

-1/2 tbs. thyme.

-1/2 red onion (chopped).

-2 zucchini (chopped).

-2 squash (chopped).

-1 cup parmesan cheese.

-Salt and pepper to taste.


1.) Marinade fish with lemon pepper marinade, lemon pepper seasoning, rosemary and thyme. Top with chopped red onions and bake in tin foil for 35-45 minutes at 300-315.

2.) Chop zucchini and squash to desired size. Place on baking sheet (with a little oil). Top with parmesan cheese and salt to taste. Bake for 25-30 minutes.

3.) SCARF!!! Simple Stuff really.

Green Chili Scallops

All I did was heat a pan to medium, melt about 1/4 stick of butter, mince about 3 cloves of garlic and allow to melt. I then added about 1/2 cup of diced green chili, and then the scallops (about 3/4 pound or 8 large scallops). Let cook for 5-8 minutes on medium or until the scallops turn golden brown. Remove from pan and top with a little bit of your favorite green chili sauce. Good stuff!

Chances are if you like scallops (and of course not everyone does) and your mouth likes heat, then you'll LOVE making these green chili scallops. And they went GREAT with the rest of the meal!

Buen provecho, everyone!

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