This seems fishy - Thanksgiving WITHOUT the turkey

 

Salmon Pasta with a Creamy Garlic Sauce

https://www.saltandlavender.com/salmon-pasta-creamy-garlic-sauce/#wprm-recipe-container-7371
Ingredients
  • 8 ounces uncooked spaghetti or other pasta
  • 1/2 pound fresh salmon see note
  • 1/4 teaspoon onion powder
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 3 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth
  • 3/4 cup heavy/whipping cream
  • Juice from 1/2 medium lemon (about 1 tbsp)
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon chopped fresh parsley

Instructions

  • Boil a large salted pot of water for your pasta and cook it al dente according to package directions.
  • Meanwhile, season the salmon with the onion powder and some salt & pepper.
  • Add the olive oil and butter to a skillet over medium-high heat. Once it's hot, cook the salmon for a couple of minutes on each side. Transfer the salmon to a plate and set aside.
  • Reduce the heat to medium. Add the flour to the skillet and cook for about 30 seconds, stirring nearly constantly.
  • Whisk in the garlic and wine (let it bubble for 20 seconds or so), followed by the cream and lemon juice.
  • Once the sauce is smooth, whisk in the parmesan.
  • Add the salmon back in the pan and break it up with your spoon so it's in bite-size pieces. Gently mix it in with the sauce. Cook for an additional 3-5 minutes or so until the sauce is thickened and the salmon is cooked through.
  • Drain the pasta and add it to the skillet, along with about 1 tablespoon of the water you cooked the pasta in (or more if you want to thin the sauce) as well as the parsley. Gently toss the sauce and pasta. Serve immediately with extra parmesan cheese if desired.

Shrimp Stuffed Manicotti

Servings: 6-8

Description: Tender manicotti shells filled with a flavorful mixture of succulent shrimp, ricotta cheese, and Italian seasonings, topped with a creamy garlic cream sauce.

Ingredients:

  • 12 dried manicotti shells (We chose lasagna shells to make rolls)
  • 6 oz fresh peeled and deveined cooked shrimp, chopped
  • 1 6 oz can crabmeat, drained, flaked, and cartilage removed (optional) (We decided to use 1/2 C drained chopped spinach)
  • 1.5 cup shredded Italian-cheese blend (6 oz)
  • 0.5 cup ricotta cheese
  • 0.5 cup snipped fresh Italian parsley (I used freeze-dried)
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced (I used 1 TBS minced and 1 TBS granulated)
  • 0.5 teaspoon finely shredded lemon peel (I left out)
  • Garlic Cream Sauce (recipe below)

  • **We used our "pink" sauce. The recipe for this is below the garlic cream sauce**

Instructions:

  1. Cook manicotti shells according to package directions; drain.
  2. Preheat oven to 350°F.
  3. In a medium bowl, combine shrimp, crabmeat (if using), Italian cheese blend, ricotta cheese, parsley, egg, garlic, and lemon peel. Fill manicotti shells with shrimp mixture.
  4. Arrange filled manicotti in a single layer in a 13x9x2-inch baking dish.
  5. Pour Garlic Cream Sauce over filled manicotti.
  6. Sprinkle with remaining 1/2 cup Italian cheese blend.
  7. Bake, covered, for 25 minutes. Bake, uncovered, for an additional 10 minutes or until heated through and cheese is melted.

Garlic Cream Sauce:

  1. In a medium saucepan, cook green onions and garlic in hot butter until tender and fragrant.
  2. Stir in flour. Add milk all at once; cook and stir until thickened and bubbly.
  3. Stir in ricotta cheese, black pepper, and salt.

Tips:

  • For an added layer of flavor, serve with toasted bread and a side of garlic bread.
  • You can adjust the amount of garlic to your taste.
  • If using crabmeat, make sure to remove any cartilage or shell fragments.

Nutrition Information (per serving):

  • Calories: 512
  • Fat: 24g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 25g
Honey Garlic Glazed Salmon
The Chunky Chef
https://www.thechunkychef.com/honey-garlic-glazed-salmon/#wprm-recipe-container-16307

Ingredients

SALMON

  • 4 (6 oz each) salmon filets
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (or regular paprika)
  • 1/4 tsp blackening seasoning (optional)

SAUCE

  • 3 Tbsp butter
  • 2 tsp olive oil
  • 6 cloves garlic minced
  • 1/2 cup honey
  • 3 Tbsp water
  • 3 Tbsp soy sauce
  • 1 Tbsp sriracha sauce
  • 2 Tbsp lemon juice

Instructions

  • Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
  • IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
  • Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
  • Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
  • Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
  • Garnish with minced parsley if desired.





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