Salmon with Honey Mustard Horseradish Sauce

Diva Entertains Grilled Salmon with Honey-Horseradish-Mustard Sauce

Honey mustard salmon has been a popular dish for as long as I can remember.  The sweet of the honey mixed with mustard’s sharp bite – well, it just works.  This honey mustard horseradish sauce is a bit of a different take on it, one that we really liked.  The sauce calls for some chopped mint too – do include if you have access to fresh mint, it adds a wonderful flavor dimension to it.  Best of all, you can pull the sauce together in a matter of minutes.

As for the salmon, you can bake, broil,  or grill it.  I’ll simply provide directions as to how to prep the salmon for the way you choose to cook it.  The rule of thumb for fish is that it takes 10 minutes per inch to cook.  However, some people prefer their salmon more translucent on the inside and others prefer it well done.  So actually cook time could be anywhere from 6 – 10 minutes.

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Pan Sauteed Fish with Carrot Ginger Sauce

Diva Entertains Pan Sauteed Fish with Carrot-Ginger Sauce
When I told my husband that I was making Pan Sauteed Fish with Carrot Ginger Sauce, well, let’s just say it did not go over well.  He dislikes carrots.  Really, really dislikes them.  But I remembered having a similar sauce in a Japanese restaurant once and just loved it.  And knew he would too.  So I made it…and he loved it.

The carrots lend sweetness and and gives the sauce its vibrant color.  But what it really tastes like is an Asian inspired sauce with a gingery sweetness to it.  And its easy to make – the sauce can even be made a day or two ahead of time and kept in the fridge until needed.

The sauce would be great served with most any fish: red snapper, tilapia, tuna, grouper, etc.  So choose your favorite and get cooking!

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Ravigote Sauce for Fish

Diva Entertains Ravigote Sauce for Fish

When onions and tomatoes abound at the farmer’s market (or in our own garden), this is a recipe we frequently make.  Ravigote sauce is usually made with onions, capers, fresh herbs infused with olive oil and vinegar.  But this Ravigote recipe is a bit different.  It calls for the addition of tomatoes, one or two types of cured olives, and lemon juice instead of vinegar.

This “no bake’ recipe is basically some chopping of vegetables and herbs and a bit of seasoning.  It’s fantastic with any type of fish (salmon, tuna, grouper, snapper, etc.) whether poached, baked, grilled or sauteed.  Make it earlier in the day and keep it refrigerated until you need it – allowing for at least 30 minutes to 1 hour for it to come to room temperature before serving.

One last thing.  The recipe below is more a concept than written in stone.  If you want to add an ingredient, delete an ingredient, up the amount of an ingredient based on your tastes – by all means do so!

Ravigote Sauce for Fish

Serve 4

  • 1/3 cup finely chopped onion*
  • 1/3 cup coarsely chopped parsley
  • 2 scallions, finely chopped
  • 2 plum tomatoes** – halved, seeded and cut into 1/4″ dice
  • 1 1/2 Tbsp. chopped cured olives
  • 1 Tbsp. drained capers***
  • 1 large garlic cloved, minced
  • 3 to 4 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • salt and freshly ground pepper

  1. In a small bowl, combine all ingredients through the olive oil.  Season to taste with salt and pepper.  Let stand at least 30 minutes at room temperature prior to serving.
  2. To serve, either spoon a portion of the Ravigote sauce over each piece of fish or bring the sauce to the table and let others serve themselves.

*You can use any time of onion here.  Spring onions or red onions are what we usually use.

**Plum tomatoes are recommended because they are firm and hold up to chopping best.  But use whatever tomato you prefer or have available.

***Capers are very salty.  I like to rinse them first to remove a bit of it and then season to my taste with salt and pepper once all the ingredients have been added.

Cilantro Lime Chicken

Diva Entertains Chicken with Cilantro Sauce

This easy yet delicious recipe is a cinch to make.  You reserve part of the chicken marinade for the sauce,  add cilantro and then puree it in a blender.  The sauce is so visually rich – your plate  looks amazing! (Tastes that way too!)

Lime Cilantro Chicken (adapted from a Womansday.com,  June 2010)

Serves 4

  • 3/4 cup canola oil
  • 1/2 cup lime juice
  • 1/4 cup orange juice
  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced jalapeno pepper*
  • 1/2 tsp. salt
  • 1.5 Tbsp. sugar
  • up to 12 skinless, boneless chicken breasts, pounded to 1/4″ – 1/3″ thickness
  • 1/2 cup cilantro

  1. Combine oil, lime juice, orange juice, garlic, jalapeno pepper and salt in a medium bowl.  Transfer 1 cup of this mixture to a ziplock bag and add the sugar; seal bag and turn a few times to mix.  Reserve the remaining lime juice mixture (about 2/3 cups).  Add chicken breasts to the ziplock, turn to coat chicken.  Refrigerate chicken and reserved marinade, separately, overnight.  Occasionally turn the ziplock bag with the chicken the next day.
  2. Brush grill with oil or coat with nonstick grilling spray.  Heat outdoor grill or indoor pan (that’s what I used) over medium-high heat.
  3. Put reserved lime juice mixture and cilantro in blender.  Blend until smooth.
  4. Remove chicken breasts from bag (discard liquid in bag).  Grill chicken 2-4 minutes per side (if pounded thin), turning once, until nicely browned and grilled through.  Remove from grill.
  5. Serve hot or at room temperature.  Serve with the sauce drizzled on each breast.

*If spicy isn’t your thing you can leave this ingredient out.

Wasabi Salmon on Asian Vinaigrette Dressed Spinach

Diva Entertains Wasabi Salmon

This may well be my favorite salmon recipe of all times.  It tastes delicious, looks beautiful and is a cinch to make.   Because of the brown sugar in the marinade the fish develops a gorgeous and fabulous tasting exterior while, as long as it is cooked properly, the interior is tender and moist.  The typical rule of cooking fish is that a 1″ piece of fish requires 10 minutes of cooking time.  Thinner that that – shave off a couple of minutes.  Thicker? Add a few more.

And don’t be scared by the wasabi – the fish is not at all ‘hot’.  The delicious Ginger-Garlic Mayonnaise is the only part of the dish where, if you want it to be, it can be hot.  However, you would need to add more Wasabi than then the recipe below calls for if you want to heat things up.  Still a bit nervous?  Use less Wasabi than the recipe calls for.

Diva Entertains Wasabi Salmon with Sauce - Copy

The Asian Vinaigrette is used both to marinate the fish and to dress the salad (once it is made you divide it so that you have some dedicated to the fish and some to the salad) – that’s a time saver!

wasabi salmon - wasabi

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Tilapia with Scallions and Black Bean Sauce

Diva Entertains Black Bean Sauced Tilapia

From a young girl through my teens, you couldn’t get me to eat fish on my own. (Yes – there were plenty of times I sat at the table long after dinner was over with a plate of some type of fish staring at me.  But I couldn’t leave the table until I ate least ate some of it.  Undoubtedly, my parents always won that game).

Now I can’t eat enough of it!  Unfortunately we cannot get fresh fish where I live.  So frozen fish it is and one such fish that we eat quite frequently is Tilapia.  The frozen variety is of high quality and very reasonably priced.  It has mild white flesh that takes beautifully to sauces (or a simple squeeze of a lemon).

I typically make blackened Tilapia or Tilapia with a Parmesan crust and lemon sauce.   I’m always on the look-out for new ways to prepare it and this intrigued me by the short list of ingredients including the main ingredient, Chinese black bean garlic sauce.  I’ve never cooked with it although I love it in recipes that I’ve ordered while eating out.  So I decided to give the recipe a try.  The results were far better than I could have hoped for!  Simply delicious!

Tilapia with Scallions and Black Bean Sauce (adapted from Fine Cooking Magazine, April/May 2010)

Serves 4

  • 3 Tbsp. Chinese black bean garlic sauce or black bean chile sauce*
  • 1 Tbsp.  oyster sauce*
  • 2 tsp. lower-sodium sauce
  • 1 tsp. sesame oil
  • 1 tsp. rice vinegar
  • 1 tsp. Asian chicle sauce, such as Sriracha* (optional – use if you like your food spicy)
  • 1 1/2 lbs. Tilapia fillets, cut into 2-inch pieces
  • 1 bunch scallions, trimmed and cut into 1-inch lengths
  1. Cut the Tilapia into 2-inch sections as shown below:Diva Entertains How to Cut Tilapia
  2. In a large bowl, stir together all ingredients except for the Tilapia.  Add the fish and stir gently to coat.
  3. Cover and let sit for 20 minutes.
  4. Heat the oil in a well-seasoned wok or 12″ nonstick skillet.  When the oil shimmers add the fish all at once, distributing it evenly around the pan. Cook without stirring for 3 minutes.
  5. Add the scallion and stir gently.  Cook, stirring occasionally and gently, until the thickets part of a piece of fish is opaque throughout (cut to check), 2 to 3 minutes more.

*This can be found in the international aisle of your supermarket, with the Asian foods.

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Seared Salmon with Balsamic Glaze

Diva Entertains Salmon Up Close

I make this recipe often for a quick week night dinner, as well as serve it when we have company.  It’s great for both because  there’s little prep and it cooks quickly.  Not to mention that it is absolutely delicious.  Also  pretty darn healthy (you only need a little bit of the glaze for each serving).  Its presentation is nice too.  Fancy.  Like you know your way around the kitchen:)

Some helpful hints before you start: 1) make sure that you pat the salmon pieces dry before you salt and pepper them and add them to the pan.  Otherwise the liquid on them will ‘steam’ instead of sear. 2) Before you add the balsamic mixture to the very hot pan, remove it from the burner. And if there is any oil remaining in the pan, remove it (otherwise it will inhibit the sauce from reducing). Add the mixture off heat and then return skillet to burner.  And most important, 3) once the balsamic mixture is added to the pan let it reduce until it gets syrupy.  Believe me, you are going to think it is finished before it gets to that stage (or you are going to think that it is at that stage when it really isn’t).  It’s not that the sauce still isn’t good – its scrumptious.  It’s just thinner (see pic below)

Diva Entertains Salmon Thinner Sauce

and, therefore, the flavors aren’t as concentrated.  Reducing it down to the syrup stage isn’t going to leave you with a lot – but you don’t want to cover the fillet with it – rather just drizzle the sauce over the salmon.  Don’t be off put if you need a couple of tries to figure out the timing to reduce it to the stage you prefer.   It will be worth it!

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