The magic of this dish lies in its layered heat – the shrimp first rests in a spicy marinade, then finishes in a pan with a second hit of chili paste that’s used to build the mouth-watering sauce. 

It’s this effortless yet sophisticated technique that makes this recipe a real gem – simple and fast enough for a busy weeknight with the family, yet perfectly elegant for celebrating special occasions like a festive Christmas Eve supper, a sparkling New Year’s Eve party, or Game Day gathering!

The post Spicy Shrimp Scampi appeared first on Reluctant Entertainer.

I’ve been a salmon lover for years! This Bang Bang Salmon Bites recipe is not only easy, it’s a great healthy appetizer that is made with small chunks of salmon, seasoned and served with a homemade tangy bang bang sauce! Bang Bang Salmon Bites are delicious to share for any holiday celebration, like Father’s Day, 4th of July, or Memorial Day. It’s always a crowd favorite. I love that it’s extremely versatile –you can serve it as a main dish (with rice) or an appetizer. Yum!

Why is it called bang bang sauce?

Bang Bang Sauce is typically made with a mayonnaise base. The name “bang bang” comes from the sound of banging (pounding or tenderizing) the traditional Sichuan Chinese Bang Bang Chicken dish! The American invention of the sauce name is rooted in this classic Chinese dish, with a slightly spicy profile.

Ingredients needed to make Bang Bang Salmon Bites:

• Bang Bang Sauce: The sauce is everything for this recipe! The Greek yogurt base with sweet chili sauce, sriracha, lime, and honey is the perfect recipe for dipping salmon into. The more sriracha, the more of a “kick” the sauce will have.
• Salmon: For baked salmon bites, it’s recommended to use a skinless, boneless salmon fillet (center cut), about 1-inch thick. Using the “center” ensures the pieces are all the same size. Atlantic, King, or wild-caught salmon are good choices.
• Seasoning for the salmon: Simple pantry spices like garlic powder, onion powder, paprika, salt, pepper, and cayenne with olive oil, are used for preparing the salmon pieces.
• Optional garnish and serving: Bang bang salmon bites is best served with white or brown rice, cauliflower rice, avocado slices, or cucumber salad. Optional garnishes include fresh cilantro, green onions, and sesame seeds.
• Cooking method: Bang bang salmon bites are baked (roasted), but they can also be pan-fried or air-fried. The method chosen can affect the texture and crispiness of the salmon. 

How do you make Salmon Bites with Bang Bang Sauce?

Make the salmon bites:

1. Using paper towels, pat the salmon dry. This tip will help make a crispy texture on the outside of the salmon bites. Remove any skin and cut the salmon into 1-inch bite-sized cubes.
2. In a large bowl, place the salmon pieces and drizzle with olive oil, also adding the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. The cayenne pepper is optional depending on if you want a “kick” to the recipe.
3. Toss the salmon gently with a spatular to coat the salmon evenly with the seasoning.

Make the Bang Bang sauce:

1. Whisk together the Greek yogurt, Thai sweet chili sauce, sriracha, honey, and lime juice in a small bowl until blended and smooth.
2. Season to taste with either more sriracha (for more of a kick) or honey if you want more sweetness. Set the sauce aside.

Bake the salmon:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place the salmon pieces onto the lined baking sheet and bake for 15 minutes, flipping the salmon over at about 8 minutes. The salmon should be an internal temperature of 145°F, tender and flaky inside and a little crispy on outside.

Sandy’s tips and substitutions:

• Optional to add more ingredients to the salmon, like lemon, coconut crust, bread crumbs (or pank crumbs).
• Make ahead and crisp it back up in the air-fryer before serving.
• Sauces: Serve with a mango salsa, teriyaki sauce, Ranch dressing, or buffalo sauce.
• Storage: Store leftovers in the fridge for up to 2 days.

Serving

Drizzle it: Place the salmon bites on a serving platter and drizzle the sauce over them. Or, you can toss it by adding the salmon bites to a bowl, and pouring the sauce over, and gently tossing to coat.

Serve salmon over rice and garnish each serving with a fresh chopped cilantro and finely diced green onions. Optional to sprinkle with toasted sesame seeds.

Serve it in a big bowl for happy hour with your favorite cocktail. Set out little forks or toothpicks. Enjoy with an dinner party salad, and this Banana Cake with Chocolate Icing for dessert.

More salmon recipes to try while you are here:

• Pistachio Salmon with Lemon
• Broiled Teriyaki Salmon
• Salmon Nicoise Salad
• Blackened Salmon Tacos

Print

Bang Bang Salmon Bites

Bang Bang Salmon Bites is bite size salmon pieces baked, and then coated in a sweet and spicy homemade Bang Bang sauce, served over rice.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 6

Calories 211kcal

Author Sandy Coughlin

Ingredients

Salmon Bites:

• 1 ½ pounds salmon fillets skin removed, cut into bite-sized pieces
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ¼ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper optional, for extra heat

Bang Bang Sauce:

• ½ cup Greek yogurt
• ¼ cup Thai sweet chili sauce
• 1 Tbsp sriracha sauce
• 1 Tbsp honey
• 1 Tbsp lime juice freshly squeezed

Optional Garnish:

• Fresh cilantro chopped
• Green onions sliced
• Sesame seeds

Serve:

• White or brown rice
• Side cucumber salad

Instructions

Make the salmon bites:

• Using paper towels, pat the salmon dry. This tip will help make a crispy texture on the outside of the salmon bites. Remove any skin and cut the salmon into 1-inch bite-sized cubes.
• In a large bowl, place the salmon pieces and drizzle with olive oil, also adding the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. The cayenne pepper is optional depending on if you want a “kick” to the recipe.
• Toss the salmon gently with a spatular to coat the salmon evenly with the seasoning.

Make the Bang Bang sauce:

• Whisk together the Greek yogurt, Thai sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and blended.
• Season to taste with either more sriracha (for more of a kick) or honey if you want more sweetness. Set the sauce aside.

Bake the salmon:

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Place the salmon pieces onto the lined baking sheet and bake for 15 minutes, flipping the salmon over at about 8 minutes. The salmon should be an internal temperature of 145°F, tender and flaky inside and a little crispy on outside.
• Drizzle it: Place the salmon bites on a serving platter and drizzle the sauce over them. Or, you can toss it by adding the salmon bites to a bowl, and pouring the sauce over, and gently tossing to coat.
• Serve salmon over rice and garnish each serving with a fresh chopped cilantro and finely diced green onions. Optional to sprinkle with toasted sesame seeds.

Nutrition

Calories: 211kcal | Carbohydrates: 10g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 63mg | Sodium: 338mg | Potassium: 608mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 256IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

The post Bang Bang Salmon Bites appeared first on Reluctant Entertainer.

This recipe teaches you how to prepare marinated fish kebabs, using a firm white fish. Healthy Greek Fish Kebabs is summer grilling at its absolute best! These kebabs are quite filling since they contain chunks of protein, so we like to keep it simple when it comes to side dishes. Rice goes great with this dish and we also love our Greek Peasant Salad packed with veggies!

The post Greek Fish Kebabs appeared first on Reluctant Entertainer.

What seafood is good in alfredo? We love a good shrimp pasta dish, especially if it has shrimp and scallops. But any mix of seafood will work in this recipe, like, lobster, calamari or even salmon. We’ve made this dish many times with leftover salmon and it’s fabulous.

Seafood Alfredo

I love a good alfredo recipe with seafood, especially when it’s made from scratch. Making the alfredo sauce is quite easy! It’s always a crowd please and makes the best Friday dinner to serve for company, or is fantastic for a holiday meal, too.

The post Seafood Alfredo appeared first on Reluctant Entertainer.

We love crispy, golden on the outside–fluffy on the inside–fish cakes! Many traditional fish cake recipes call for a combination of salmon and white fish, but ours only uses white fish (we used cod, but there are other options), along with mashed potatoes.

The dipping sauce for fish cakes is a creamy tartar sauce–the ultimate Irish meal! The tarter sauce takes this simple fish recipe to the next level, with fresh, zippy flavors.

The post Dipping Sauce for Fish Cakes appeared first on Reluctant Entertainer.

I love a good first-of-the-year fresh salad recipe, whether for lunch, dinner, or to bring to a dinner party. We’re all looking for healthy, and this salad is just that. This Mango Avocado and Shrimp Salad is great for summertime–with the fruit and veggies grilled–or for wintertime, just eaten fresh (optional to pan-fry).

Mango Avocado and Shrimp Salad

Made with shrimp and the freshest ingredients – avocados, cucumbers, mangos and peppers, don’t forget the chopped jalapeño tossed with some freshly squeezed lime juice. For summer, the only veggie not grilled is the small cucumber pieces.

The post Mango Avocado and Shrimp Salad appeared first on Reluctant Entertainer.

I love a good dip – especially for the holidays. Why buy expensive smoked salmon dip in the store when you can make it yourself? Today we have served this Cream Cheese Salmon Dip on a simple board, and it’s delightful to set it out for the holidays with crackers (Ritz crackers are amazing), or fresh veggies.

Cream Cheese Salmon Dip

Setting out a small charctuerie is always pleasing when company walks through the door. It’s nice to have a little nosh for the guests. You can watch our video how to start with smoked salmon, and then add the cream cheese and remaining ingredients.

The post Cream Cheese Salmon Dip appeared first on Reluctant Entertainer.

I love to whip up a pot of amazing butternut soup in the fall time. This butternut recipe has seared scallops that you add on top, the perfect touch to an elegant, savory, and tasty soup. We also love seafood so you may want to try our Rosemary Butternut Squash Pear Soup, Coconut Milk Mixed Seafood Soup or our very popular BEST Clam Chowder!]

Butternut Squash Soup with Scallops

This butternut squash soup is thick and rich with the addition of coconut milk. Each serving is allowed a few seared scallops for an added wow-factor and additional protein. We love to serve this soup for a dinner party entree.

The post Butternut Squash Soup with Scallops appeared first on Reluctant Entertainer.

The combination of chicken and shrimp adds a unique twist that you don’t often see together in pasta dishes, making it a standout choice for those who love a little variety in their meals. This Alfredo Pasta with Chicken and Shrimp recipe is also highly customizable.

Alfredo Pasta with Chicken and Shrimp

Whether you want to add a punch of flavor with pesto, make it vegetarian with sauteed veggies, or stick with the classic ingredients, this recipe can adapt to any occasion. 

Why I love this recipe

• A flavorful 30-minute dinner that’s ready in no time!
• Perfect for a weeknight dish, or to serve for company.
• You can easily customize the recipe by adding veggies or pesto. 

Gather these ingredients

• Fettuccine – uncooked
• Chicken breasts – cut into 1” pieces
• Shrimp – thawed and peeled
• Garlic powder
• Kosher salt
• Olive oil
• Butter
• Heavy whipping cream
• Cream cheese
• Garlic cloves  – minced
• Parmesan cheese – grated
• Pepper – ground 
• Parsley – finely chopped
• Lemon – wedges

How to make Alfredo Pasta with Chicken and Shrimp

1. Boil water in a large pot and add the pasta to the boiling water and cook the pasta al dente according to package directions. Follow the package instructions for adding salt (never oil) to the water. TIP: keep a little of the hot water for the very end of cooking instructions.
2. Peel the thawed shrimp (optional to leave tails on) and pat dry with paper towels.
3. Cut the chicken breasts into 1” pieces. 
4. Sprinkle the shrimp and chicken with garlic powder and ½ teaspoon of kosher salt. 

Cook the shrimp

1. Add the oil to a large skillet over medium-high heat, and once hot, add the shrimp and cook for about 3 minutes (turning once); transfer to a plate and set aside.

Cook the chicken

1. Add the chicken to the same skillet and cook for 5-6 minutes or until cooked through, lightly stirring to allow it to brown. Transfer the chicken to the same plate as the shrimp. 

Make the sauce

1. Remove the skillet from the heat and add the butter, cream, cream cheese, remaining ½ teaspoon of kosher salt, and garlic. Return the pan to the stove (reduce heat to medium), and stir for a couple of minutes until the cream cheese has dissolved into the sauce.
2. Cook the sauce for about 2-3 minutes, or until it’s slightly thickened, nice and bubbly. Then stir in the Parmesan and add the shrimp and chicken back to the pan/sauce. Let it heat through for a couple of minutes. 
3. Season to taste with salt and fresh cracked pepper. 
4. If the sauce is really thick, feel free to add some of the pasta water that you saved in order to thin out the sauce.
5. Serve immediately with fresh chopped parsley and a sprinkle (lightly) of grated Parmesan cheese. 
6. Squeeze a wedge of lemon over the dish, and enjoy!

Tips & substitutions

• Add a squeeze of fresh lemon juice at the very end to brighten the dish.
• If you prefer, you can use just chicken or just shrimp–both work well on their own.
• Stir in ¼ – ½ cup of pesto to the Alfredo sauce for a vibrant, zippier flavor. 
• Don’t have fettuccine? Use whatever pasta you have on hand. 

Serving suggestions

This Alfredo Pasta with Chicken and Shrimp pairs beautifully with warm garlic bread, a crisp green salad, and a side of roasted veggies. 

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to the pasta to help loosen the sauce, as it tends to thicken when chilled. 

Check out these pasta recipes while you are here

• Best Italian Pasta Bake Recipe
• Healthy Ground Chicken Pasta
• Creamy Lemon Chicken Pasta

Print

Alfredo Pasta with Chicken and Shrimp

This quick Alfredo Pasta with Chicken and Shrimp dish is a flavorful, creamy fettucine pasta recipe that comes together in 30 minutes.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 657kcal

Author Sandy Coughlin

Ingredients

• 1 pound uncooked fettuccine
• 3 large chicken breasts cut into 1″ pieces
• 1 pound shrimp I used 31/40 size thawed & peeled
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• 4 Tbsp olive oil
• 4 Tbsp butter
• 2 cups heavy/whipping cream
• 8 ounces cream cheese softened
• 4 cloves garlic minced
• 2 cups freshly grated parmesan cheese
• Salt & pepper to taste
• Fresh finely chopped parsley for serving + more Parmesan cheese
• Fresh lemon wedges for serving

Instructions

• In a large pot, boil water to cook the pasta al dente according to package directions. Follow the package instructions for adding salt (never oil) to the water. TIP: Keep a little of the hot water for the very end of cooking instructions.
• If the shrimp are frozen, thaw under cool running water. Peel them (optional to leave tails on). Pat shrimp dry with paper towels. Cut the chicken breasts into 1" pieces. Sprinkle the shrimp and chicken with the garlic powder and ½ teaspoon of Kosher salt.

Cook the shrimp:

• Add the oil to a large skillet over medium-high heat, and once hot, add the shrimp and cook for about 3 minutes (turning once); transfer to a plate and set aside.

Cook the chicken:

• Add the chicken to the same skillet and cook for 5-6 minutes or until cooked through, lightly stirring to allow it to brown. Transfer the chicken to the same plate as the shrimp.

Make the sauce:

• Remove the skillet from the heat and add the butter, cream, cream cheese, remaining ½ teaspoon of Kosher salt, and garlic. Return the pan to the stove (reduce heat to medium), and stir for a couple of minutes until the cream cheese has dissolved into the sauce.
• Cook the sauce for about 2-3 minutes, or until it’s slightly thickened, nice and bubbly. Then stir in the Parmesan and add the shrimp and chicken back to the pan/sauce. Let it heat through for a couple minutes. Season to taste with salt and fresh cracked pepper. If the sauce is really thick, feel free to add some of the pasta water that you saved, to thin out the sauce.
• Serve immediately with fresh chopped parsley and a sprinkle (lightly) of Parmesan grated cheese. Last step is to squeeze a wedge of lemon over the dish, and enjoy!

Nutrition

Calories: 657kcal | Carbohydrates: 36g | Protein: 40g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 257mg | Sodium: 865mg | Potassium: 586mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1362IU | Vitamin C: 1mg | Calcium: 344mg | Iron: 2mg

The post Alfredo Pasta with Chicken and Shrimp appeared first on Reluctant Entertainer.

I love simple recipes, preferably to be shared with friends or family. This easy salmon recipe is quick, with a few ingredients (pistachios, brown sugar, dill, black pepper), and one that anyone can make. It’s impressive for company, and absolutely delicious!

Pistachio Lime Baked Salmon

Pistachio Crusted Salmon is one of my favorite dinner party main entrees! If you love salmon, pair this recipe with these roasted veggies, green beans, or these baked potatoes.

For a quick topping, you take 5 simple ingredients (that I bet you have stocked in your kitchen), plus the salmon. You simply mix together the topping and press into the top of a delicious salmon filet. When guests ask where I get my salmon, we usually buy it at Costco or Safeway.

Why I love this recipe

• It takes less than 20 minutes to make and get on the table!
• It’s the perfect weeknight dinner.
• This salmon is an impressive main course for company–we’ve served this many times to dinner guests.

Gather these ingredients:

• Salmon filet: you can use one large one or cut into portion sizes
• Dark brown sugar
• Pistachio nuts: we buy them already shelled
• Lime: fresh is best
• Dill: fresh is best, but you can double the amount if you use dry dill
• Black pepper: fresh black cracked pepper is best

How do you make pistachio salmon?

1. Prepare the salmon and place on a baking sheet (parchment paper) or 9×13 sprayed baking dish. (Preparing the salmon means I usually rinse the filets first.)
2. After rinsing, pat salmon filets with paper towel to remove any excess water.
3. Combine the rest of the ingredients in a small bowl. Spoon it over the salmon.
4. Bake at 425 for 12-15 minutes or until the fish is done.
5. Don’t overcook the salmon. Use the back of a spatula to press down on the salmon to feel if it’s cooked. If the spongy feeling is gone, and the salmon is firm, then it is ready!
6. Remove from the oven and serve immediately.

How do you make moist salmon?

To keep the salmon moist, you don’t overcook it. OUR TIP: Use the back of a spatula to press down on the salmon to feel if it’s cooked. If the spongy feeling is gone, and the salmon is firm, then it is cooked!

Most people overcook salmon, so this technique works every time!

Tips and substitutions:

• Optional to swap out the pistachios for chopped macadamia nuts, pecans, or almonds.
• We buy shelled pistachio nuts from Costco, and they are “roasted and salted.”
• Swap out the lime for lemon or orange.
• Everyone asks where I get my salmon, and we usually buy it at Costco or Safeway.
• Make this topping ahead of time, and then press onto the filet, bake, and serve!
• If you want to replace the dark brown sugar for coconut sugar, we’ve tried that, too!
• How to store: Store the leftover salmon in an airtight container in the refrigerator for up to 3 days. The leftovers (cold) are great on a salad.
• How to reheat: We love to reheat the salmon in our air fryer for 5-10 minutes. The second option is to reheat in the microwave for about 45 seconds. Don’t over-heat.

So this, my friends, is an example one of the most comforting salmon dishes around. There are no complicated ingredients, and nothing that cannot be sourced easily. It’s super simple, and a no-nonsense kind of main dish for your next dinner party!

Enjoy!

More salmon recipes to try while you are here:

• Cashew Pesto Wild Sockeye Salmon with Heirloom Tomato
• Oven Baked Salmon with Blackberry Barbecue Sauce
• Baked Pistachio Lemon Salmon
• Perfect Air Fryer Salmon [Noble Pig]

Print

Pistachio Lime Baked Salmon

Best Pistachio Lime Baked Salmon is a delicious seafood entree with 6 ingredients, an easy salmon recipe that comes together in 25 minutes.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 235kcal

Author Sandy Coughlin

Ingredients

• 1 large salmon filet or 6 salmon filets, 6 ounces each
• 1 cup pistachio nuts (shelled, roasted & salted) chopped
• ½ cup dark brown sugar packed, or coconut sugar
• 3 Tbsp. lime juice fresh lime is best
• 2 Tbsp. dill weed fresh or dried (double), or add both!
• 3 tsp. pepper add more if you love pepper!

Instructions

• Prepare the salmon and place on a baking sheet (parchment paper) or 9×13 sprayed baking dish. (Preparing the salmon means I usually rinse the filets first.)
• After rinsing, pat salmon filets with paper towel to remove any excess water.
• Combine the rest of the ingredients in a small bowl. Spoon over the salmon.
• Bake at 425 for 12-15 minutes or until the fish is done.
• Don’t overcook the salmon. Use the back of a spatula to press down on the salmon to feel if it’s cooked. If the spongy feeling is gone, and the salmon is firm, then it is ready!
• Remove from the oven immediately and serve.

Notes

Reposted from January 2019.

Nutrition

Calories: 235kcal | Carbohydrates: 26g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 21mg | Potassium: 451mg | Fiber: 3g | Sugar: 19g | Vitamin A: 494IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg

The post Pistachio Lime Baked Salmon appeared first on Reluctant Entertainer.