Frutti Di Mare

FRUTTI DI MAREThere are so many things I love about Frutti Di Mare, or spicy seafood pasta. Not only is it a flavor packed pasta dish filled with some of my favorite seafood, but it’s also so much easier to make than you would think. It’s a…

FRUTTI DI MARE
There are so many things I love about Frutti Di Mare, or spicy seafood pasta. Not only is it a flavor packed pasta dish filled with some of my favorite seafood, but it’s also so much easier to make than you would think. It’s a really great…

Okonomiyaki

OKONOMIYAKIOkonomiyaki is one of our favorite quick and easy things to make! It’s a delicious and hearty dish that we could eat several times a month. It also holds and transports really well, so leftovers make a really great lunch on the go too!…

OKONOMIYAKI
Okonomiyaki is one of our favorite quick and easy things to make! It’s a delicious and hearty dish that we could eat several times a month. It also holds and transports really well, so leftovers make a really great lunch on the go too! If you’ve never…

Hot Lobster Roll Dip.

This hot lobster dip is bubbly and cheesy and topped with crunchy potato chips! Always a huge crowd pleaser and feels super fancy! Let’s end summer on the most delicious note! This lobster dip is the perfect summer treat. I mean, just give me a bowl of this, a baguette and some wine and I […]

The post Hot Lobster Roll Dip. appeared first on How Sweet Eats.

This hot lobster dip is bubbly and cheesy and topped with crunchy potato chips! Always a huge crowd pleaser and feels super fancy!

Let’s end summer on the most delicious note!

This lobster dip is the perfect summer treat. I mean, just give me a bowl of this, a baguette and some wine and I am good to go.

I first made this recipe on Christmas Eve on a total whim. You may have seen it on instagram!

I always make lobster mac and cheese, but last year with the way the world was going, our christmas celebration was so much smaller. Like, just basically us and 3 family members. So instead of making a my usual large pan of lobster mac, I ended up making hot lobster dip. 

Oh yes I did.

It was SO good. We couldn’t stop eating it! And that’s when this recipe was born. 

I’ve improved it along the way. Making it on a weekend here and there, preparing it for parties and changing up herbs, lemon and all the flavors. 

It is absolutely wonderful and we can’t get enough!

The key here is to use a ton of fresh herbs AND lemon – to brighten things up. It almost tastes like one of my warm and buttery lobster rolls. I love to use chives and especially dill. These both make the dip taste really fancy, even though it isn’t at all.

Then I use gruyere cheese and a touch of dijon, which is reminiscent of my lobster mac. So it’s like a lobster roll and lobster mac combined in a dish.

All hot, cheesy, bubbly, golden on top.

IT’S A DREAM.

A secret: I just use langostino lobster for this dip. I have made it with regular lobster meat, but if you can find the langostinos, they are perfect! First, it’s easier and less work. No taking anything out of the shell or boiling anything. You can chop the langostinos a bit but it’s not necessary. 

Next, it’s definitely more affordable! I find langostino lobster tails at trader joes and sometimes even costco. 

Finally, it tastes just as good. And using langostino lobster tails ensures that everyone gets a bite of lobster in their dip!

I’ve also used the langostino tails in my lobster mac recipe, especially if I’m making a really big batch for a party. Still tastes just as wonderful!

I took a cue from my mom’s potato casserole – she tops it with potato chips – and crushed them on top of the dip before baking. Um, that’s incredible. Just FYI.

Also P.S. let me know if you want my mom’s potato casserole recipe! She’s made them FOREVER – like 40 years – and I’ve never shared because it there are so many cheesy potato dishes out there. It’s definitely semi-homemade but it is fantastic and the whole dish goes like crazy at any party. 

So back to the chips and the lobster dip. Oh my word. (more…)

The post Hot Lobster Roll Dip. appeared first on How Sweet Eats.

Cajun Shrimp Pasta

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make. Here’s a…

A Couple Cooks – Recipes worth repeating.

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.

Cajun shrimp pasta

Here’s a dinner to impress that doubles as an easy weeknight meal: try this Cajun Shrimp Pasta! This one scores major points with kids and adults alike at our table. It features irresistibly seasoned Cajun shrimp, colorful veggies, and a rich garlic Parmesan flavoring that lightly seasons the entire batch. Wow! was echoed around the table multiple times as we at it. Of any of the easy dinner ideas we’ve had lately, this recipe stands out as one we couldn’t stop eating!

Ingredients in this Cajun shrimp pasta

This Cajun shrimp pasta is a recipe inspired by the flavors of Cajun cuisine, a style of cooking developed by the Acadians, French colonists living in Canada who were deported to Louisiana in the 1700’s. The cooking style mixes West African, French and Spanish influences and techniques. This recipe shouldn’t be considered traditional Cajun: instead if takes inspiration from the seasoning and ingredients of this style of cooking. Here’s what you’ll need:

  • Shrimp: fresh or frozen, deveined and tail on
  • Onion, bell pepper, and celery: called the “Holy Trinity” of Cajun cooking
  • Garlic
  • Cajun seasoning: homemade, or purchased plus garlic powder and onion powder
  • Pasta
  • Butter
  • Parmesan cheese
  • Cream or milk
Cajun shrimp pasta

Cajun seasoning: homemade vs purchased

You can make this Cajun shrimp pasta recipe with either homemade Cajun seasoning or purchased. Here are some notes on either variation:

  • Homemade seasoning: The nice thing about this homemade Cajun seasoning is that you can customize the spice level to taste. We like making it less spicy, which means you can use more of it and get more of the other flavors (not just the heat). It takes just 5 minutes to mix up and you can use it for months.
  • Purchased Cajun seasoning: Purchased Cajun seasoning is great if you’re in a rush! We find store-bought varieties can vary in heat level, so taste it before adding. As you’ll see in the recipe below, we decreased the quantity and added garlic powder and onion powder. If you’re using our homemade blend, you can leave that out.

With the quantities in the recipe below, both worked for our entire family: even a 4 year old! If you want to increase the spice, add more cayenne to your spice mix.

Cajun shrimp pasta

A milder variation!

Don’t love spicy food but still want to make this Cajun shrimp pasta? The homemade Cajun seasoning is a great place to start: make it with the low quantity of cayenne and you’ll have a nicely seasoned pasta that works for all eaters.

Another option? Try this Blackened Seasoning! It’s got similar flavors but is on the low end of the heat spectrum.

Increasing servings for Cajun shrimp pasta

Want to make a double recipe of this Cajun shrimp pasta? The base recipe has only 8 ounces pasta, which should work for 4 servings if you serve with side dishes. But if you want to increase this recipe for more eaters, here’s what we’d recommend:

  • Double the pasta to 1 pound
  • Double the veggies and pasta seasonings
  • Increase the shrimp to 2 pounds (not 3): 2 pounds of shrimp should be enough for 8 servings. You may need to cook it in batches depending on the size of your skillet.

Of course, you can cook 3 pounds shrimp if you like: but 2 pounds should be plenty for a crowd with the doubled pasta size.

Cajun Shrimp Pasta

What to serve with Cajun shrimp pasta

Make sure to serve this Cajun shrimp pasta with some filling side dishes to complete the meal! Here are some complimentary sides we’d recommend:

This Cajun shrimp pasta recipe is…

Pescatarian. For gluten-free, use gluten-free or legume-based pasta.

Print
Cajun shrimp pasta

Cajun Shrimp Pasta


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings

Description

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.


Ingredients

  • 8 ounces* short pasta, like penne, rigatoni, or casarecce (gluten-free if desired)
  • 1/2 medium yellow or white onion
  • 1 large red bell pepper
  • 2 stalks celery
  • 4 garlic cloves
  • 1 1/2 pounds medium shrimp, deveined and thawed if frozen (tail on or peeled)
  • ¾ teaspoon kosher salt, divided
  • 2 teaspoons purchased Cajun seasoning (or 1 ½ tablespoons homemade Cajun seasoning or blackened seasoning**)
  • ½ teaspoon each garlic powder and onion powder 
  • 2 tablespoons olive oil
  • 4 tablespoons salted butter, divided
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons whole milk or cream
  • Lemon wedges, optional
  • Fresh parsley, for garnish (optional)

Instructions

  1. Start the pasta: Boil the pasta in salted water until al dente.
  2. Prep the veggies: Finely mince the onion, mince the pepper, and finely chop the celery and place it on a bowl. Mince the garlic and place it in a separate bowl. 
  3. Sauté the shrimp: Meanwhile, pat the shrimp dry. In a medium bowl, mix the shrimp with ½ teaspoon kosher salt, the Cajun seasoning, garlic powder and onion powder. In your largest skillet (cast iron or stainless preferred), heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Once cooked, remove to a bowl, cover, and set aside. Leave the browned bits in the skillet.
  4. Sauté the veggies: In the same skillet that you cooked the shrimp, melt 2 tablespoons of the butter over medium heat and add bell pepper, onion and celery. Cook for about 3 minutes until the veggies start to become tender. Reduce to medium low heat and add the garlic and cook 2 to 3 minutes more until fragrant and garlic just starts to turn golden. Remove from heat before garlic browns. Add the butter and let it melt while you get the pasta.
  5. Mix with the pasta and sauce: When the pasta is ready, drain it. To the pan with the veggies, add the pasta, ¼ teaspoon kosher salt, the grated Parmesan cheese, and the cream or milk. Toss until fully combined, then add the shrimp. If desired, spritz with squirts from a lemon wedge. Taste and add additional seasoning as necessary. Serve warm, garnished with chopped parsley if desired.

Notes

*To increase this recipe for more servings, we’d recommend making 1 pound pasta, but go up to 2 pounds on the shrimp (not 3). You can double the veggies and sauce ingredients accordingly.

**If using the homemade Cajun seasoning, you can omit the garlic powder and onion powder in this recipe. For a less spicy variation, use less cayenne in your homemade Cajun seasoning or make homemade blackened seasoning.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Cajun inspired

Keywords: Cajun shrimp pasta

A Couple Cooks - Recipes worth repeating.

Classic Shrimp Rolls

This shrimp roll recipe takes everything that’s great about a lobster roll…and makes it with shrimp! Serve it on a…

A Couple Cooks – Recipes worth repeating.

This shrimp roll recipe takes everything that’s great about a lobster roll…and makes it with shrimp! Serve it on a warm, toasted bun.

Shrimp Roll

Who doesn’t love a lobster roll? They’re a pinnacle of deliciousness: that savory, creamy tender filling encased by a warm, buttery bun. Here in the Midwest though, lobster is a bit of a delicacy. So we wondered…why not make it with shrimp? Introducing…the Shrimp Roll! It takes all the goodness of a lobster roll and makes it with more economical, easy to find shrimp. We served it for a dinner party with corn on the cob and watermelon sorbet, and everyone raved.

Ingredients in a shrimp roll

Researching this recipe, we found that the filling for a shrimp roll is actually a shrimp salad. Not a green salad, mind you: the 1950’s mayo-based salad that’s more familiar with tuna or egg. It’s got crunchy veggies, mayo and just the right amount of savory, creamy sauce. Here’s what you’ll need:

  • Shrimp
  • Celery
  • Green onions
  • Chopped chives or dill
  • Mayonnaise
  • Lemon juice
  • Dijon mustard
  • Old Bay
  • Salt and pepper
Shrimp Roll recipe

The key: a butter-toasted split top bun

What makes a shrimp roll? The warm, buttery toasted bun. Do not skip the step! We were curious and tried it in a plain old bun. Don’t waste your time on it, folks. It doesn’t taste like a shrimp roll. Here’s what you’ll need to pull this off:

  • Grab split top hot dog buns. Split top buns are loaded from the top down, and are customary in a lobster roll. You’ll need them to make a killer shrimp roll recipe!
  • Melt butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned.
  • Flip the buns. Then flip and continue frying about 10 to 15 seconds on the other side. They come out beautifully buttery and toasted. Perfection!

This shrimp roll recipe makes 6 to 8 sandwiches

Most of our recipes here at A Couple Cooks are for 4 servings. But this shrimp roll recipe is so good, we like making it serve 6 to 8 sandwiches. Here’s why you may want to make a big batch:

  • The shrimp rolls are so good, you may want to eat two. Or you can eat the extra filling without a bun. That’s what we did at our dinner party!
  • Leftovers also save well. Extra filling lasts up to 3 days refrigerated.
Shrimp Roll

Boil the shrimp, or it’s ideal for leftover cooked

You can use fresh shrimp for this shrimp roll recipe, or it’s actually a great use for leftover cooked shrimp! Boiling is the quickest method to get from raw shrimp to cold shrimp, but you can use whatever cooking method you like.

  • Boil the shrimp for 2 minutes, then remove to an ice bath. The ice bath stops the cooking immediately, and gets the shrimp cooled down and ready for the salad.
  • Or, use leftover cooked shrimp. This is actually a great use for shrimp leftovers, which can be unappetizing on their own. Got leftover shrimp cocktail? Make shrimp rolls!

The secret spice? Old Bay

One last thing about this shrimp roll recipe. It’s nice to use this secret seasoning if you have it. Old Bay! It’s not required, but Old Bay is a seasoning blend that’s traditionally used in New England seafood recipes (like a shrimp boil). We added a hint of it to this recipe, and rounded it out perfectly.

Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay!

Shrimp roll recipe

More shrimp recipes

Love shrimp? (Us too.) Here are a few more tasty recipes to add to your repertoire:

This shrimp roll recipe is…

Pescatarian and dairy free. For gluten-free, use gluten-free buns.

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Shrimp Roll


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8

Description

This shrimp roll recipe takes everything that’s great about a lobster roll…and makes it with shrimp! Serve it on a warm, toasted bun.


Ingredients

  • 1 1/2 pound medium or small shrimp, peeled and deveined*
  • 2 ribs celery
  • 2 green onions
  • 2 tablespoons finely chopped chives or dill
  • 5 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons Dijon mustard
  • ½ teaspoon Old Bay (optional)
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 to 8 split top hot dog buns
  • 2 tablespoons butter (or coconut oil or vegan butter for dairy free)

Instructions

  1. Boil the shrimp: Boil 2 quarts of water, seasoned with ½ teaspoon kosher salt. Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into an ice water bath to stop the cooking.
  2. Chop the shrimp: Remove the shrimp from the ice bath with a slotted spoon. Pat the shrimp dry with a few paper towels as you place them onto the cutting board. Then chop the shrimp into bite-sized pieces.
  3. Make the filling: Finely mince the celery and thinly slice the green onions. Finely chop the chives. Stir together the chopped shrimp with the celery, green onion, chives, mayonnaise, lemon juice, Dijon mustard, Old Bay, kosher salt, and fresh ground black pepper.
  4. Toast the buns: Melt the butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned. Then flip and continue frying about 10 to 15 seconds on the other side.
  5. Serve: Place the shrimp filling into the buns and serve. Leftover filling keeps for up to 3 days in the refrigerator. 

Notes

*You can also use leftover cooked shrimp for this recipe: it’s an ideal use!

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Shrimp roll

A Couple Cooks - Recipes worth repeating.

Baja Fish Tacos

BAJA FISH TACOSWe are both huge taco fans and agree that Baja Fish Tacos are very high on our list of favorites. We love the crispy goodness of the battered and fried fish paired with crunchy, shredded cabbage and creamy, (slightly) spicy baja sauce! A…

BAJA FISH TACOS
We are both huge taco fans and agree that Baja Fish Tacos are very high on our list of favorites. We love the crispy goodness of the battered and fried fish paired with crunchy, shredded cabbage and creamy, (slightly) spicy baja sauce! Although we both prefer corn…

Grilled Salmon in Foil

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist…

A Couple Cooks – Recipes worth repeating.

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.

Grilled Salmon in Foil

Want to know the easiest, no-fail way to grill salmon? Make Grilled Salmon in Foil! We love a good crispy-on-the-outside charred fish, so we were a little skeptical at first. But this method results in one delightfully moist, perfectly seasoned fillet of salmon! It tastes completely irresistible, and the best part? It could not be easier. No nervously flipping the fish and worrying about sticking to the grill grates. Place it right in the foil and go!

How to grill salmon in foil: some tips!

All you need to know for this one: what grill temperature for salmon, and how long to grill salmon in foil? 6 minutes with the foil closed, then 1 to 5 minutes with the foil open. Here are the pointers, or jump to the recipe below for all the specifics:

  • Preheat the grill to medium high: that’s 375 to 450 degrees.
  • Place the salmon on foil. Brush it with olive oil and season it (more on that below). Close the packet and seal it up.
  • Grill 6 minutes with the foil packet closed. Then open the foil packet and grill 1 to 5 more minutes with the foil open, until the salmon is tender and pink or the internal temperature reads 125 to 130F at the thickest part.

That’s it! Spritz the salmon with lemon and serve. No flipping, no babying required.

Grilled salmon in foil

What to expect from grilled salmon in foil (vs on the grates)

Making grilled salmon in foil is by far the easiest method for grilling fish out there. There are a few tradeoffs with Classic Grilled Salmon, where you grill the fish right on the grates. Here’s what to expect:

  • Classic grilled salmon comes out with a crispy top and charred flavor. If you love a crispy top to your salmon, you’ll want to use this method instead. Cook it right on the grill grates, then flip and finish cooking.
  • Grilled salmon in foil comes out perfectly moist. The top does not crisp up here, and you won’t get as much charred grill flavor because the foil acts as a barrier. But this method is extremely easy and the fish comes out incredibly tender and delicious!

The difference is almost like the difference between a pan seared salmon and a poached salmon. Cooking in foil makes things moist instead of crispy, but it’s incredibly easy. You’ll see the same interplay between our crispy grilled potatoes vs grilled potatoes in foil, or this charred grilled corn vs grilled corn in foil.

Best ways to season grilled salmon

There are so many ways to season salmon! This recipe has a basic seasoning but it’s incredibly delicious and perfectly salted. Here are a few pointers to note about seasoning salmon:

  • Use ½ teaspoon kosher salt for every 1 pound salmon. Use a little less if you’re using a seasoning blend with added salt.
  • Garlic powder, onion powder and cumin add just a hint of complexity (see below).
  • Spritzing with lemon is a must! You can also top with fresh chopped herbs.
  • Or, try our Magic Seafood Seasoning. This Salmon Seasoning has incredible flavor, and you can mix up a big batch in advance.
Grilled Salmon in Foil

Grill the lemon wedges if you’d like

Want to step up this recipe a bit? It’s not necessary, but we also grilled the lemon wedges right along with the salmon! It doesn’t change the flavor too much, but the charred look on the lemon wedges does add a little bit of fun to the recipe.

That’s it! All you need to know about grilled salmon in foil. We hope you love it: let us know what you think in the comments below!

What to serve with grilled salmon in foil

There are so many great sides to pair with grilled salmon in foil: and since your grill is fired up, why not use it too? Here are a few of our top grilled sides and a few more salad options for a perfect summer dinner:

More grilled fish recipes

The grill is perfect for seafood in the summer! Here are some top-rated grilled fish recipes:

This recipe is…

Gluten-free, dairy-free and pescatarian.

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Grilled salmon in foil

Grilled Salmon in Foil


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
  • Olive oil, for brushing
  • ¾ teaspoon kosher salt
  • ¼ teaspoon each garlic powder, onion powder, cumin
  • 8 lemon wedges
  • Fresh herbs, for garnish (oregano, chives, basil, parsley, tarragon, etc)

Instructions

  1. Preheat: Preheat a grill to medium-high heat (375 to 450 degrees).
  2. Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with the salt, garlic powder, onion powder, and cumin (add a few grinds of black pepper if you like). Close the foil and seal it around the salmon.
  3. Grill: Place the packet directly on the grill grates and cook for 6 minutes. Then carefully open the packet and release the steam. Cook additional 1 to 5 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should read between 125 to 130F when a food thermometer is inserted in the thickest part of the salmon).
  4. Optional: Meanwhile, grill the lemon wedges directly on the grill grates, cut side down, until blackened. (This doesn’t affect flavor too much, but gives a nice charred look to the lemons.)
  5. Serve: Generously spritz the cooked salmon with the lemon. Top with fresh herbs and serve. Leftovers keep up to 3 days in the refrigerator.
  • Category: Main dish
  • Method: Grilled
  • Cuisine: Seafood

Keywords: Grilled salmon in foil, how long to grill salmon in foil, how to grill salmon in foil

A Couple Cooks - Recipes worth repeating.

Summertime Grilled Corn and Crab Pasta Salad.

This grilled corn and crab pasta salad recipe is summer in a dish! Crisp, refreshing and perfect for the warm summer weather. It can be a BBQ party dish, a part of your dinner tonight or even lunch today! Delish! I’m dubbing this the year of pasta salad!  Today we’re making this incredible, summery, full-of-sunshine […]

The post Summertime Grilled Corn and Crab Pasta Salad. appeared first on How Sweet Eats.

This grilled corn and crab pasta salad recipe is summer in a dish! Crisp, refreshing and perfect for the warm summer weather. It can be a BBQ party dish, a part of your dinner tonight or even lunch today! Delish!

I’m dubbing this the year of pasta salad! 

grilled corn and crab pasta salad

Today we’re making this incredible, summery, full-of-sunshine lump crab and corn pasta salad that is so fantastic, you won’t even be able to stand it. It can be your next BBQ side dish, a bowl you take to a party or even part of your dinner tonight!

red peppers, scallions and fresh herbs

Gosh I LOVE SUMMER FOOD.

I mean, why is this tangy delish bowl of noodles so wonderful?! This is the epitome of the season right here.

grilled corn and crab pasta salad

So, crab pasta salad! 

I have lots of delicious recipes for it on the blog, but the stand outs this year have been the spring asparagus pasta salad and the grilled chicken caprese pasta salad! Both so amazing and wonderful as a side dish, party dish or heck, even dinner. 

pouring dressing on grilled corn and crab pasta salad

And that’s where we’re going with this one too. I LOVE how versatile a pasta salad is and this is no different. It’s super flavorful and satisfying, you can make it ahead of time and it keeps great in the fridge. In fact, half the time it may even taste better the next day. Because FLAVOR. 

pouring dressing on grilled corn and crab pasta salad

This dish is just so, so refreshing. It’s SO summery. It has some texture and crisp which is key for me. It tastes amazing with an icy glass of white wine too!

I like to use the best high-quality lump crab that I can find. It’s so buttery and has tons of flavor. It also flakes nicely and really disperses through the pasta salad well, so you get the flavor in each bite!

P.S. if you’re not into crab, you could throw in some shrimp. If you’re really feeling fancy, you could even do lobster! The question is how extra do you want to be today… 

grilled corn and crab pasta salad

The other key components to this pasta salad? 

Grilled corn on the cob of course. We basically eat it every single day in the summer once it comes into season here. We only get it good for, like, five weeks or so.

Sliced red pepper strips are also part of this – they are crisp and crunchy and give the bite that everyone loves. 

Then of course we have scallions, fresh herbs and the most delish vinaigrette!  (more…)

The post Summertime Grilled Corn and Crab Pasta Salad. appeared first on How Sweet Eats.

These 11 Seafood Recipes Are Like Summer on a Plate (or in a Bowl)

We’ve teamed up with Brancott Estate to get you ready for warm-weather entertaining with a few of our favorite seafood recipes, plus the best sips to pair ’em with. To make dinner a breeze, snag the Brancott Estate Summertime Entertaining Kit, complete…

We've teamed up with Brancott Estate to get you ready for warm-weather entertaining with a few of our favorite seafood recipes, plus the best sips to pair 'em with. To make dinner a breeze, snag the Brancott Estate Summertime Entertaining Kit, complete with three bottles of their award-winning Sauvignon Blanc, a lobster and crab tool set, a chef's apron, and a coupon for stocking up on some delicious seafood.


Crab cakes, lobster rolls, spaghetti and clams, crispy fish tacos—it's hard to deny that summer is one of the best seasons for enjoying seafood. And this year, we plan to be eating a lot of it with our friends and family, whether for casual weeknight dinners or full-blown barbecues and backyard spreads.

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Smoked Salmon Salad

This smoked salmon salad is the ideal quick dinner: no cooking involved! It’s fresh, healthy, and full of big flavor.…

A Couple Cooks – Recipes worth repeating.

This smoked salmon salad is the ideal quick dinner: no cooking involved! It’s fresh, healthy, and full of big flavor.

Smoked Salmon Salad

Here’s a genius trick that makes a fast dinner or healthy lunch with no cooking required. That’s right, no need to grab your pan and spatula. Try this Smoked Salmon Salad! It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette. It’s ideal for a summer meal al fresco or fast lunch: and it comes together in 15 minutes flat.

Components in smoked salmon salad

Somehow we tend to forget about the magic of smoked salmon for making fast meals, so we’re remedying that with this recipe. Smoked salmon salad is the type of lifesaver meal you can throw together while your kids are screaming or when you don’t have energy to think. Of course, you’ll need to have a few ingredients on hand:

  • Smoked salmon: find it in the refrigerated section near the meat counter
  • Fresh greens: we like to use mixed spring greens for color and texture contrasts
  • Goat cheese: it adds creamy, savory notes: substitute feta if you’re not a goat cheese fan
  • Homemade shallot vinaigrette: easy to mix up (see below)
  • Red onion slices: add just the right spicy bite
Smoked salmon salad

Optional ingredients to add!

This smoked salmon salad is totally customizable, based on what you have on hand in your refrigerator. Use it as a “clean out the fridge” concept and add any veggies, nuts or seeds you like. A few ideas that would go well:

  • Tomatoes
  • Cucumber
  • Radishes
  • Sesame seeds or pepitas
  • Almonds, walnuts, pecans, or hazelnuts

Mix up a homemade shallot vinaigrette

The star of this smoked salmon salad, other than the salmon itself, is the dressing! This homemade vinaigrette comes together quickly and has the perfect tangy flavor. It stars shallots, small onions that have a delicate flavor. They’re one of our favorites to use in salad dressings! Here’s what to know about the dressing:

  • Whisk the olive oil in gradually to get the perfect emulsion. We like to do it about 1 tablespoon at a time. The Dijon mustard is also a key component to getting a creamy consistency.
  • Dressing stores up to 2 weeks. The dressing can solidify in the fridge because of the oil, so bring to room temperature before serving.
Shallot vinaigrette

Dressing variations for smoked salmon salad

Of course, you can use any other type of dressing you like for this smoked salmon salad. The quality greatly affects the final flavors. So if you use store-bought, make sure it’s best quality! Here we’d recommend tangy vinaigrettes starring herbs, tomatoes or fresh berries. Here are a few more delicious go-to homemade salad dressing recipes we love:

More easy salmon recipes

Salmon is a weeknight dinner hero, in our book! Smoked salmon is ever better, since you don’t have to cook it! Here are a few more recipes where this lean protein makes a delicious lunch, brunch or dinner:

This smoked salmon salad recipe is…

Pescatarian, dairy-free and gluten-free.

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Smoked Salmon Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 salads
  • Diet: Gluten Free

Description

This smoked salmon salad is the ideal quick dinner: no cooking involved! It’s fresh, healthy, and full of big flavor.


Ingredients

For the salad

  • 10 ounces greens (2 to 3 cups per plate)
  • 8 ounces smoked salmon
  • 4 to 6 large sprigs fresh dill, torn into pieces
  • 4 ounces soft goat cheese
  • ¼ cup red onion slices
  • Sesame seeds, for the garnish

For the vinaigrette dressing

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 tablespoons olive oil
  • 2 tablespoons finely minced shallot (1/2 medium shallot)

Instructions

  1. Make the vinaigrette dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, honey, kosher salt, and fresh ground black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
  2. Make the smoked salmon salad: Place the greens on a plate. Add pieces of smoked salmon, torn dill, goat cheese dollops, and sliced red onions. Drizzle with dressing and serve.
  • Category: Dinner
  • Method: No Cook
  • Cuisine: American

Keywords: Smoked salmon salad

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