Carolina Kitchen in College

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Simple Shrimp Salad July 23, 2010

Filed under: Salad,Seafood — kchrismon @ 7:58 pm


1 lg. avocado, peeled and cut into pieces
1 tbsp. fresh orange juice
1-2 cups fresh spinach
1-2 cups peeled and cooked shrimp (I used cold)
1 orange, sectioned


1/4 cup olive oil
1/8 c. freshly squeezed orange juice
pinch of sugar

1 tbsp. red wine vinegar
1/2 tsp. grated orange peel
1/4 tsp. salt
1/4 tsp. honey mustard

Mix the dressing ingredients and top over salad.

Adapted from


Whole-Wheat Spaghetti with Lemon, Basil, and Salmon May 23, 2010

Filed under: Pasta,Seafood — kchrismon @ 6:31 pm

This was very good. And it tasted healthy. I’m still not very good with cooking fish – I’m a vegetarian, so I don’t cook meat period, but I do eat fish and am trying to learn how to cook it – but it turn out well, despite some minor frustration and lack of hands. It is pictured without salmon, but I put the salmon over it when I served the pasta.


1/2 pound whole-wheat spaghetti

1 clove garlic, minced

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

For salmon:

1 tablespoon olive oil

4 (4-ounce) pieces salmon

1/4 cup chopped fresh basil leaves

3 tablespoons capers

1 lemon, zested

2 tablespoons lemon juice

2 cups fresh baby spinach leaves


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook, about 4-5 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Adapted from Giada de Laurentiis, Food Network