Salmon & Fresh Veggies One Sheet Pan Passover Meal

Spend more time this Passover enjoying family and traditions with this easy one sheet pan salmon and fresh vegetables meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Makes four servings

Ingredients

• 6 ounces green beans
• 10 ounces tomatoes
• 12 small-ish carrots, ends trimmed
• 1/2 pound fresh asparagus, trimmed
• 2 leeks, white & light green parts only – cleaned and thinly sliced
• 1 red pepper, diced
• 6 ounces sugar snap peas
• 2 cloves garlic, minced fine 
• Kosher salt & fresh ground pepper to taste
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons olive oil
• Four 6 – ounce salmon fillets 
• 1 cup basil pesto
• 1/4 cup finely chopped basil

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Put green beans, tomatoes, asparagus, baby carrots, leeks, red pepper and sugar snap peas in a large bowl. Add garlic, salt, pepper, red pepper flakes & oil – mix well to combine.
3. Season salmon with salt, pepper and top with pesto. Place salmon among the veggies and put baking sheet into the oven. Cook 15 minutes, then turn to broil and cook for another 2-3 minutes or until salmon is nicely golden.
4. Plate vegetables & salmon and top with chopped basil.

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White Clam Flatbread

FEATURED ON PANTRY DAY TV EPISODE

Serves 2-4

You won't believe how good and easy this is until you try it. It's epic!

Ingredients

• 1 flatbread
• 1 can Progresso White Clam Sauce (most of the juice drained)
• 3 tablespoons sour cream
• 2 garlic cloves, finely chopped
• 1/8 cup Mozzarella
• 1 green onion, finely sliced
• fresh black pepper

Directions

1. Pre-heat the oven to 425
2. Heat a dry skillet on high heat, cook the flatbread for one minute on each side to crisp it up a bit
3. Spread the sour cream evenly all over the flatbread
4. Mix the clam sauce and fresh garlic and spread on top of the sour cream
5. Sprinkle on the mozzarella
6. Cook in oven for 10 minutes
7. Garnish with green onions and black pepper
8. Slice and serve

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Yellowtail Collar

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

INGREDIENTS

• Yellowtail collars, split into two pieces
• High heat oil, like avocado
• Salt
• Teriyaki sauce, any will do

DIRECTIONS

1. Heat grill to medium/high
2. Brush each side of the collar lightly with a little oil, sand season with salt & pepper on both sides
3. Place flesh down first on grill and cook 5-7 minutes on each side or until just done
4. Towards the end, lightly brush with teriyaki & grill another minute or so until sauce caramelizes a little

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Lobster Hollandaise Poutine

Serves 2

So maybe this isn’t textbook poutine: there’s no fries, no gravy and certainly no cheese curds - but it's crazy damn good.

Ingredients

• 3 cups onion tots

• Two 6 ounce lobster tails, out of their shells

• 8 ounces cremini mushrooms, thinly sliced

• Neutral oil (just means unflavored: as in no extra virgin, no sesame etc)

• 12 ounces beer, something preferably not dark - unless that’s all you have in which case it’s perfect

• 1 stick (1/2 cup) butter

• 2 eggs, poached, how-to video here

• Hollandaise sauce, see recipe

• Parsley & green onion for garnish

Directions

1. Cook tots according to package directions - but you want them crispy, so if the timer goes off and they’re not - put em back in

2. Cook mushrooms in a non-stick pan with a tablespoon of oil, until they begin to soften - about 5 minutes, then turn off the heat but leave in the pan

3. Melt butter in a small pot and add beer - allow to heat through and come to almost a simmer

4. Put shelled lobster tails in the beer/butter and cook until just done - 2 to 3 minutes - remove and slice into bite-sized pieces

5. While they cook, put the heat back on the mushrooms and add a couple tablespoons of the beer/butter - mix well

6. Then plate - and by plate I mean bowl: tots, mushrooms, lobster, poached egg, Hollandaise and garnish

Sea Bass with Parsley Cream Sauce

...and horseradish - did I mention that?

Makes 4 servings

INGREDIENTS

• 2 tablespoons butter

• 2 tablespoons flour

• 1 ¼ cup milk

• ⅓ cup chopped curly parsley

• 1 tablespoon prepared horseradish

• 4 -6oz Seabass fillets, at room temperature

• 2 tablespoons olive oil

• Kosher salt and pepper to taste

DIRECTIONS

1. Melt the butter in a heavy-bottomed saucepan on medium heat. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

2. Add milk in small amounts, continuing to stir as the sauce thickens. Add pinch of salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes until smooth. Remove from the heat - stir in parsley and horseradish

3. Drizzle each seabass fillet with olive oil and season with salt & pepper on both sides

4. Place seasoned fish fillets in a hot pan face down and sear for about 3 minutes on each side, until opaque

5. Plate fish and top with 2-3 tablespoons of the horseradish sauce

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Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

• 2-3 tablespoons fresh ginger, finely chopped
• 1 clove garlic, finely minced
• 1 bunch green onions, white and light green parts only, finely chopped
• 2 teaspoons Kosher salt
• 1 cup any neutral oil

DIRECTIONS

1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
3. When it stops splattering, stir a couple times and then let it cool
4. At this point you can store it in a container in your fridge up to a couple weeks
5. Put on eggs, fish, shrimp, chicken, steak - almost anything

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Clam Chowder

Dear (red) Manhattan Clam Chowder people, it’s time to meet the REAL clam chowder in town.

• 1/3 pound bacon, chopped

• ½ cup onion, diced

• ½ cup celery, diced small

• 3 tablespoons dry vermouth

• 2 medium russet potatoes, peeled and cut into a large dice

• 3 - 6.5 oz cans chopped baby clams

• 1 - 10oz can whole baby clams

• 1-8 oz bottle clam juice

• 1 teaspoon dried or fresh thyme

• 1/4 teaspoon liquid smoke

• 1 pint (2 cups) whipping cream

• 3 tablespoons fresh parsley, finely chopped

• Kosher salt and fresh ground pepper

• 1 teaspoon Old Bay seasoning

• Hot sauce (optional)

• Bread bowls for serving, see recipe here

• Cook bacon in a pot until crispy, remove bacon to a paper towle lined plate, but leave 2-3 tablespoons of the grease

• Put onion & celery into the pot and cook until just softened, 3 to 4 minutes

• Pour in vermouth and let reduce by about 1/2

• Then add in potatoes, clam juice from all the cans (but don’t throw out the clams!) and the bottle of clam juice to cover potatoes

• Bring to a boil, add thyme, liquid smoke and reduce heat then simmer until potatoes soften, about 10 minutes

• Add cream and clams (both chopped & smoked) heat through until chowder thickens

• Add 2 tablespoons of the parsley, salt and pepper to taste

• Serve in a bread bowl - topped with bacon, a little more Old Bay, parsley and a little drizzle of hot sauce if you’re using

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Caviar Pie

Makes 2 molds that serve 4 - 6 appetizer servings each

My mom used to make this and serve it in a pie dish for company. And since it's not 1969 anymore - my version is a little different...

Ingredients

• 2 hard boiled eggs, peeled and rough chopped with a fork
• 1 Tbsp mayonnaise
• Freshly ground pepper, to taste
• 1/4 cup green onion, thinly sliced then chopped "confetti" style
• 3 Tbsp cream cheese, softened
• 2 Tbsp sour cream
• Caviar (the inexpensive kind you can find at the grocery store)
• Very thinly sliced baguette or crackers for dipping (try to keep them simple so the flavor of the dish comes out)

Directions

1. Mix the eggs with the mayo and season with freshly ground pepper to taste
2. In a separate bowl mix the cream cheese and sour cream until very smooth
3. Use a mold or a clean empty soup can and spray the inside with Pam (or you could put it onto a plate and layer it free form style)
4. First layer is the egg mixture, then some green onions, top with the sour cream/cream cheese mixture
5. Last add a layer of the caviar on top
6. Unmold carefully onto a platter
7. Top with a sprinkle of green onions and serve with the thinly sliced baguette or your choice of cracker.

Spicy Honey Shrimp

Spice…honey & shrimp. Three of my favorite things all in one recipe. Gung Hay Fat Choy!

INGREDIENTS

• Canola oil
• 1/2 cup yellow onion, diced
• 1/2 red pepper, diced
• 4 green onions, cut into 1 inch lengths
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1/4 cup honey
• 3 tablespoon soy sauce
• 1 teaspoon Asian chili sauce
• 1 pound shrimp, peeled & deveined

DIRECTIONS

1. Cook onions, red pepper and green onions in a tablespoon of oil in a hot wok or pan until starting to soften - about 3 minutes
2. While it cooks, combine honey, soy and chili sauce in a small bowl - mix well and set aside
3. Add ginger and garlic to vegetables and stir through for about a minute - remove vegetables to a plate
4. Put pan back on the heat, allow to get very hot, add a little more oil and then add shrimp - cook about 2 minutes or just until they’re almost done
5. Add vegetables and sauce - stir through to heat everything and let sauce thicken a bit
6. Serve on rice, noodles or just eat right of the pan.

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FINLANDIA GINGER SCALLOPS

Butter, scallops & ginger - this is truly a magical combination.

Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

INGREDIENTS

• 3 tablespoons Finlandia butter*
• 2 tablespoons fresh ginger, finely chopped
• 2 tablespoons green onion, finely chopped
• 1 pound large fresh scallops, about 12
• Canola oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Combine butter, ginger and green onion in a small bowl – mix well and set aside
2. Lightly oil room temperature scallops and season with salt, pepper and put in a hot non-stick pan
3. When scallops are golden brown on bottom – after about a minute and a half, flip over and add the butter
4. While they cook on the second side, baste the scallops with the melting butter – and when done…
5. Plate on top of rice and drizzle with more of the butte.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Scallop Pan Roast

These remind me one of my favorite restaurants - the Oyster Bar at the Palace Station Hotel in Las Vegas. Btw, I said favorite restaurant, not hotel.  This is the place where OJ was arrested.

Serves 2 generously

INGREDIENTS

• 6 Sea Scallops defrosted or fresh
• 1/4 cup whipping cream
• 1/2 cup butter
• 1/2 cup dry vermouth
• 1/4 teaspoon paprika
• 1/4 teaspoon celery salt
• 1/4 cup clam juice
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon horseradish
• 1/2 lemon, juice only
• 1/2 tablespoon Tabasco (I used Cholula) 
• small pinch Kosher salt
• parsley for garnish

DIRECTIONS

1. In a deep skillet on low/medium heat melt the butter
2. Then, EXCEPT for the scallops, whipped cream and parsley.. add all the remaining ingredients, simmer for 3-4 minutes
3. Pat the scallops dry
4. Add the cream and scallops to the skillet, simmer for 3 minutes
5. Serve on a bed of steamed white rice, garnish with parsley enjoy! 

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Salmon Soup

A Finnish classic – that you MUST make. 

Serves 4-6

INGREDIENTS 

• 2 small leeks, cleans and sliced thin– but just the white & light green parts 
• 2 tablespoons Finlandia butter*
• 5 cups fish stock, chicken or vegetable stock will work but try to find fish stock if you can
• 1 pound fingerling potatoes, sliced crosswise into ¼ inch slices
• 3 small carrots, sliced crosswise into1/4 inch slices
• 1 pound fresh salmon, no skin and bones removed cut into bite size pieces
• 1 cup whipping cream
• ¾ cup finely chopped fresh dill
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Cook the leeks in butter over medium heat in a pot until just softened – about 5 minutes
2. Add the stock, potatoes, carrots and bring to a boil 
3. Let cook 10-12 minutes or until vegetables have softened
4. Then add the cream and salmon and cook about 5 minutes more or until salmon is firm – try not to let it boil
5. Turn off the heat, add the dill, stir well and season to taste with salt and pepper
6. Cover with a lid and let sit 5 or so more minutes and serve (with some delicious dark bread like they would in Finland).

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Lemon Butter Sauce

Makes about 1/3 cup
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes

Really... do you need to hear anything more than just lemon & butter? 
I think not – though if you did, shallots & parsley are the rest of it. 

INGREDIENTS

• ¼ cup lemon juice
• Pinch Kosher salt
• 1 tablespoon shallot, finely chopped
• ¼ stick cold Finlandia butter*, cut into cubes
• 1 tablespoon finely chopped parsley

DIRECTIONS

1. Warm a small pan over medium-high heat and add lemon juice and shallot
2. Cook until reduced by approximately ½, then add butter 
3. Slowly swirl butter into the mixture until thickened, season with salt and add parsley
4. Stir to mix and serve

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Salt and Pepper Shrimp

Makes 6 appetizer servings

Put this in front of your friends - they won't believe it! You can say "Yeah, I made it - I mean I made that!" No one has to know it took about 5 minutes in the kitchen but you.

Ingredients

• 1/2 tablespoon Kosher salt
• 1/2 tablespoon fresh ground pepper
• 1 tablespoon peanut oil
• 1 pound shrimp, raw shell-on & de-veined – 31/40’s are the prefect size
• 2 large cloves garlic, chopped fine
• 1/2 inch fresh ginger,minced
• 1 bunch green onions, cut into 2 inch lengths

Directions

1. Mix salt & pepper in small bowl and set aside
2. Turn on the fan above your stove and heat a wok or pan until really really hot and smoking and then add the oil
3. Wait until it smokes even more
4. Don't get freaked out by the smoke
5. Add garlic, ginger, green onion and the shrimp
6. Stir often so all is mixed and shrimp are fully cooked – which should not take more than a couple minutes, then add the salt & pepper
7. Stir fry quickly to coat shrimp in the salt and pepper mixture – serve
8. Prepare yourself for the compliments to come

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Crispy Salmon

Serves

Mrs. Cooking Guy's favorite salmon, ever. And the green onions really make the mashed potatoes - so don’t leave em out. Oh….Kylie & Luke - you need to try this!!!

Ingredients

• 4 - 6 ounce salmon fillets

• 4 tablespoons sesame chili oil - you can buy it together, or simply mix approximately 75% chili oil with 25% sesame

• Kosher salt

• 1 1/2 cups leftover mashed potatoes

• 1/3 cup finely diced green onions

• Sesame seeds for garnish

Directions

1. On a plate, drizzle oil onto the salmon and season well with salt - let sit 15 minutes

2. Combine the potatoes in a small pot with the green onions, stir well to mix, heat through and keep warm

3. Preheat non-stick pan on the stove really well, until almost smoking and add salmon, face down

4. Let cook 3-4 minutes (without moving) until cooked about 1/4 of the way through - you can watch the color change on the sides

5. Flip the salmon over and continue to cook for another 2 minutes - the top will now be nicely browned and crispy

6. Place a small scoop of the potatoes onto a place and top with the salmon

7. Sprinkle with a few sesame seeds and serve

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FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

INGREDIENTS

• 8 rice wrappers (approx 8 inch diameter)
• 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
• 1 cup my Black Bean Salmon  recipe, chilled
• 1 cup shredded Napa Cabbage
• 1 cup matchstick carrots
• 1 cup matchstick red pepper
• 1 cup fresh cilantro leaves
• big handful of lettuce leaves

SAUCE

• hoisin sauce
• Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

1. Prep everything
2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
3. Fill large bowl with warm water
4. One at a time, place 1 rice paper in water for 15 seconds
5. Place flat on clean kitchen cloth
6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
7. Repeat until you have used up all the ingredients
8. Serve with sauce, dip and enjoy! 

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MORE RECIPES

Grilled Steak & Lobster

Serves4

Trust me, no one will be disappointed….

INGREDIENTS

• 4 – 6 ounce steaks
• 1 Tablespoon olive oil
• Kosher salt & fresh ground pepper
• 1/4 cup butter
• 2 Tablespoons fresh thyme, chopped
• 2 Tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 4 lobster tails

DIRECTIONS 

1. Remove steaks and tails from fridge 30 minutes before cooking
2. Meanwhile, combine butter, thyme, mustard, lemon juice, garlic & salt in small pot over low heat until melted – keep warm.
3. Using kitchen shears, cut right up the middle of the shell towards the tail, but not through the tail. Using the cut as your guide, use a knife to cut down through the meat but not through the bottom shell. Pull back the sides of the shell to expose the meat and brush well with the butter mixture – set aside.
4. Heat grill to medium/high, rub steaks with olive oil, season with salt & pepper and cook about 5 minutes, flip and cook another 4 minutes or until done to your liking. Remove steaks from grill, cover with foil and let rest about 10 minutes.
5. Place tails meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done – basting of course. Serve steak and lobster with extra butter sauce

BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

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Butter Poached Shrimp

I have a lot of friends who LOVE shrimp, but feel like they often overcook them.  And not only is this way is nearly foolproof because of the gentle poaching, but with the butter they come out tender, juicy, buttery (of course) and amazing.

Serves 4 as an appetizer - or one if you're stupid hungry

INGREDIENTS

• 2 sticks, or 14 ounces Finlandia salted butter *
• 1 pound 16/20 shrimp, peel, deveined with tail-on, room temperature
• Kosher salt & fresh ground black pepper
• Parsley chopped for garnish

DIRECTIONS 

1. Slowly melt butter in a medium pot
2. Add shrimp so they are covered with butter – if not all will fit covered, repeat this step
3. Cook until shrimp are just done – tender, juicy but not overdone – probably 3-5 minutes total
4. Serve in a bowl seasoned with salt & pepper and garnished with the chopped parsley
5. And fine, if you had a little bread you could always dip that too. Just sayin…

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Best tuna salad

This is the best ever tuna salad, and once you have it in the fridge you can make last minutes snacks. Like... turn it into fricking ridiculous bacon & tuna scrambled eggs - and I’m not kidding.

Serves 4

3 - 5oz cans solid white albacore tuna

1/3 cup chopped fresh dill

1/3 cup chopped curly parsley

1/3 cup chopped sugar snap peas

1/3 cup chopped dill picklesI

2 tablespoons dill pickle juice

1 tablespoon extra virgin olive oil for a little added richness

Kosher salt & pepper to taste, salt is important here btw

Mayo - I used about 1/3 cup of Kewpie, Japanese mayo which makes ALL the difference. But because mayo (like cowboy boots) is very a personal thing and what I like is not necessarily what other people like, I suggest whatever amount works for you is what you go with. Remember tho - you can always add more, you can’t take it out.

• Put the tuna in a large bowl and break up with a fork - it’ll be easier now before the other stuff is added

• Add everything else and mix. Keep it in the fridge for snack time.