Coconut Shrimp Salad with Honey Mustard Vinaigrette

I just had the best dinner I have had in the history of the last 4 months or so. SOOOOO good!!! So good infact, that I was sneaking bits from the bowl of my 12 yr old when she wasn't looking. Bwahahaha!!!
I got the original idea from Gina over at Skinnytaste. Hers called for chicken and I changed it to shrimp. It was seriously so good that I convinced the pickiest eater in the house to eat some and he ate two bowls! SUCCESS!!!


Coconut Shrimp Salad with Honey Mustard Vinaigrette.

16 oz shrimp- precooked and take the tails off
6 T unsweetened coconut (I get this in the bulk bins at the store)
1/4 C panko bread crumbs
2 T crushed corn flakes
1/3 C egg substitute or egg whites
pinch salt
cooking spray

Green leaf lettuce, the entire head chopped
1 large carrot shredded
1/2 zucchini, chopped

Vinaigrette
1 T olive oil
1 T honey
1 T white vinegar
2 tsp dijon mustard

Preheat oven to 375 degrees.
Combine the coconut, panko, corn flakes and salt in a bowl. In another bowl put the egg. Dip the shrimp in the egg and then in the crumb mixture. Put on a cookie sheet that has been sprayed with cooking spray.
Bake for about 20 minutes or until the coating is starting to brown. You can turn them over if you like but I liked the crispy on one side.
In a small bowl combine the ingredients for the vinaigrette and mix well.
Once shrimp is done add lettuce, zucchini and carrot in a bowl. Top with shrimp and 1 T dressing.
IT IS SO GOOD!!!!

And here is a closer shot just so you can see it closer. LOL :)

Pecan Crusted Salmon

Tonight I felt like cooking. I decided to give the pecan crusted salmon recipe a try again. The last time I made it I think I overcooked it because it was really dry, but tonight it was perfection. Even my salmon hating child loved this one. I asked her what she thought and she said, "I really like it and I don't even like salmon". Bonus!

Pecan Crusted Salmon

Mix together in a small bowl:
3 T dijon mustard
3 T melted butter
5 teaspoons honey
In a food processor finely chop:
1 lg piece of bread
3/4 C pecans
3 tsp fresh parsley

Spread the honey mustard over a large fillet that is on a prepared baking sheet. Sprinkle the coating on top and bake in a preheated 400 degree over for about 30 minutes. It depends on how thick your fillet is.

Salmon Chowder

This soup is a favorite that we have enjoyed for years since we have lived in Alaska and salmon seems to be plentiful. It is the perfect comfort food. I got the recipe off of allrecipes. You can find the original recipe here.



Salmon Chowder

Ingredients:
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can corn, undrained
1/2 pound Cheddar cheese, shredded
Directions:
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Alaskan Halibut Lasagna

This one was a keeper on the day I found it and is still beloved by my family. This year we didn't have a chance to go halibut fishing, but it is so satisfying to make this recipe after pulling your own halibut off the bottom of the ocean. I changed the original recipe to be a bit lighter than the original and added some veggies to get a serving in.

Make it- you'll love it! You can probably use a different kind of white fish, but I never have.
Alaskan Halibut Lasagna
6 tablespoons butter, divided

1-1/2 lbs halibut steaks, bones removed & cut into 1-inch cubes
2 garlic cloves, minced

3/4 teaspoon dried thyme
2 C zucchini, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup half and half

8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella

Minced fresh parsley, optional

In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, zucchini, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired. Yield: 12 servings.