Coastline Seafood Kitchen

10/28/2026

10/27/2026

🐟🍋 Oven-Baked Salmon with Lemon, Garlic & Potatoes!
These juicy salmon steaks are baked in parchment paper with tender potatoes, fresh tomatoes, lemon, garlic, and a flavorful sauce.
Perfect for a cozy weeknight dinner, with tender, flaky salmon and easy cleanup! ❤️✨

Ingredients: 3 salmon steaks (about 6–8 oz each), 1 large potato (cut into 6 thick rounds), 1 large tomato (cut into 3 thick rounds), 1 lemon (cut into 3 thin rounds), 15 peeled garlic cloves, ½ cup prepared seasoned sauce (estimated), 2 cups mixed lettuce, ½ cup shredded purple cabbage, ½ cup cherry tomatoes (halved).

Instructions
1. Shape parchment paper into 3 open baking packets.
2. Add 2 potato slices, 1 tomato slice, 1 lemon slice, and 5 garlic cloves to each packet.
3. Place 1 salmon steak over the vegetables in each packet.
4. Drizzle with the prepared seasoned sauce.
5. Bake until the salmon is flaky and the potatoes are tender.
6. Serve with a fresh lettuce, cabbage, and cherry tomato salad! 🥗

10/27/2026

Grilled Whole Sea Bass with Lemon, Garlic-Free Herbs & Sautéed Zucchini!
😍 Crispy golden fish, fresh lemon, and delicious Mediterranean flavors!
This juicy whole sea bass is stuffed with fresh herbs, onion, and lemon, then grilled to perfection.
Served with golden sautéed zucchini and green olives, it's a fresh, flavorful seafood dinner the whole family can enjoy! 🌿✨

🛒 Ingredients: 1 whole sea bass (about 1½–2 lbs), 2 lemons, ½ medium white onion (sliced), ¼ cup fresh parsley, ¼ cup fresh basil leaves, 3 tbsp olive oil (divided), 2 medium zucchini (cut into chunks), ¼ cup sliced green olives, ½ tsp salt (or to taste), 1 tbsp chopped fresh parsley (for garnish).

👩‍🍳 Instructions
Clean the sea bass and make 4 diagonal cuts along one side.
Stuff with lemon slices, onion, parsley, and basil.
Season with salt and rub lightly with olive oil.
Sauté zucchini until golden, then toss with lemon juice, fresh basil, and salt.
Grill the fish, turning once, until golden and cooked through.
Drizzle with olive oil, add green olives and parsley, and serve with zucchini! ❤️

10/24/2026

🦞🧄 Grilled Lobster Tails with Garlic Butter

😍 Restaurant-style lobster made right at home!
Juicy, buttery, and bursting with garlic flavor! 🍋

Ingredients
- 3 lobster tails
- 1 stick butter
- Minced garlic
- Fresh parsley
- Salt & black pepper
- 5 lemon halves

Instructions
1. Butterfly lobster tails and season.
2. Brush with butter and grill meat-side down.
3. Melt butter with garlic and parsley.
4. Flip lobster and brush with garlic butter.
5. Grill lemon halves until caramelized.
6. Serve with grilled lemon and extra garlic butter.

10/24/2026

🐟🍋 Creamy Spinach & Sun-Dried Tomato Stuffed Salmon — Tender, Juicy & Delicious!

These beautiful salmon fillets are generously stuffed with a rich cream cheese filling made with fresh spinach, sun-dried tomatoes, grated garlic, bright lemon zest, and a touch of red pepper flakes. Each fillet is carefully filled, seasoned with freshly ground black pepper, and finished with fresh lemon and a delicate drizzle of olive oil.

Ingredients
- 3 skinless salmon fillets
- Plain cream cheese
- Fresh spinach, chopped
- Sun-dried tomatoes, chopped
- Fresh garlic, grated
- Fresh lemon zest
- Red pepper flakes
- Coarse pink salt
- 3 large fresh lemon pieces
- Freshly ground black pepper
- Olive oil

How to Make It
1. Add the cream cheese to a mixing bowl.
2. Mix in chopped spinach, sun-dried tomatoes, and freshly grated garlic.
3. Grate in fresh lemon zest.
4. Add red pepper flakes and coarse pink salt, then stir until thick and creamy.
5. Cut a long pocket into each of the three salmon fillets.
6. Arrange the fillets in a shallow roasting tray and fill each pocket generously with the creamy mixture.
7. Place three lemon pieces around the salmon.
8. Season with freshly ground black pepper and drizzle lightly with olive oil.
9. Bake until the salmon is cooked through, tender, and flaky.

10/22/2026

🥦🐟 Creamy Salmon & Broccoli Bake : Golden, Cheesy & Delicious! 🧀

Looking for an easy, comforting dinner that feels a little special? This creamy Salmon, Broccoli & Mozzarella Bake combines tender salmon cubes, fresh green broccoli, juicy cherry tomatoes, and soft mozzarella pearls in a deliciously seasoned egg-and-cream mixture. Everything bakes together under a golden layer of melted cheese, creating a beautifully colorful, creamy casserole that's perfect for sharing.

Ingredients
- 200 g skinless salmon, cut into cubes
- 250 g broccoli florets
- Cherry tomatoes, halved
- Mini mozzarella balls
- 4 eggs
- Milk or cream
- Salt and black pepper
- Dried herbs and seasonings
- A small pinch of brown spice
- Shredded cheese for topping

How to Make It
1. Line a baking dish with parchment paper.
2. Arrange the salmon cubes and broccoli florets evenly inside.
3. Add halved cherry tomatoes and mini mozzarella balls.
4. Whisk the eggs with milk or cream, salt, pepper, herbs, and seasonings.
5. Pour the egg mixture evenly between the ingredients.
6. Sprinkle shredded cheese over the top.
7. Bake until the egg mixture is fully set, the salmon is cooked through, and the cheese is golden.
8. Cut into squares and serve warm.

10/21/2026

🥦✨ Crispy Golden Cauliflower Omelet with Red & Green Chilies 🌶️

Golden, crispy edges, tender cauliflower, and a deliciously soft egg center! This easy cauliflower omelet transforms simple ingredients into a beautiful, satisfying dish. Individual cauliflower florets are gently pan-seared, surrounded by beaten eggs, and topped with fresh red and green chili rings for a colorful, flavorful finish.

Ingredients:
- 10–12 small cauliflower florets
- 3 large eggs (about 180 ml beaten)
- 1 small red chili, thinly sliced
- 1 small green chili, thinly sliced
- 1 tbsp olive oil
- Salt and black pepper, to taste

How to Make It:
1. Arrange the separate cauliflower florets in a circular pattern in a lightly oiled skillet.
2. Cook gently until the undersides begin to turn golden.
3. Pour the beaten eggs into the center and between the florets.
4. Sprinkle with thin red and green chili rings.
5. Cook until the egg edges are set.
6. Carefully flip once and cook until golden.
7. Serve warm and cut into delicious triangular slices.

10/20/2026

Orange Honey Glazed Salmon Medallions with Creamy Citrus Sauce! ✨

These juicy salmon medallions are shaped into elegant little roses, brushed with a sweet and savory orange-honey glaze, and roasted with fresh rosemary until beautifully caramelized. The combination of fresh orange juice, soy sauce, honey, and a hint of chili creates a rich, glossy finish, while keeping the salmon wonderfully tender and flaky inside.

Ingredients (Estimated US Measurements)
For the salmon:
- 3 skin-on salmon steaks, opened into U shapes
- 1 orange, for juice and slices
- 2 tbsp soy sauce
- 2 tbsp honey
- ½ tsp crushed red pepper flakes
- ¼ tsp black pepper
- ¼ tsp salt
- 3 fresh rosemary sprigs
- Kitchen tw**e

For the sides:
- 1 lb baby potatoes
- 12 oz Brussels sprouts, trimmed and halved
- 2 garlic cloves, minced
- ¼ tsp crushed red pepper flakes
- Black pepper, to taste
- Cooking fat or oil, as needed
- Roasting seasoning, to taste
- Orange pieces and rosemary for roasting

For the citrus-cream sauce:
- ½ cup heavy cream
- Roasted orange pieces and pan juices
- Rosemary from roasting

Instructions
1. Shape each salmon steak into a rose-like medallion, secure with kitchen tw**e, and place on a parchment-lined baking sheet.
2. Mix freshly squeezed orange juice, soy sauce, honey, chili flakes, black pepper, and salt.
3. Brush the glaze generously over all three salmon medallions. Top each with an orange half-moon and a rosemary sprig.
4. Roast the salmon until fully cooked, tender, and lightly caramelized.
5. Trim, halve, and rinse the Brussels sprouts.
6. Season the baby potatoes and roast with orange pieces and rosemary until golden and tender.
7. Sauté the Brussels sprouts with garlic, chili flakes, and black pepper until browned and tender.
8. Combine the roasted orange juices and rosemary with heavy cream to create a silky citrus sauce.
9. Spoon the warm sauce onto a plate, add a salmon medallion, and serve with roasted potatoes and Brussels sprouts.
10. Gently separate a piece of salmon with a fork to reveal its moist, flaky center.

10/19/2026

🦐🍋 Creamy Seafood Risotto with Prawns & Langoustines! ✨

Rich, creamy, and bursting with fresh seafood flavor, this homemade risotto brings together tender Arborio rice, juicy prawns, delicate langoustines, and squid in a beautifully silky golden sauce. The secret is a homemade shellfish stock prepared from the reserved shells, garlic, aromatic vegetables, herbs, and a touch of tomato paste.

Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp red chili paste
- ½ cup dry white w**e
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 1 lemon, for zest and juice
- 2 tbsp fresh parsley, chopped

For the seafood:
- 8–10 raw prawns
- 4–6 raw langoustines
- 4 oz cleaned squid

For the homemade shellfish stock:
- Reserved prawn and langoustine heads and shells
- ½ white onion
- 1 small carrot
- 1 celery stalk or a piece of leek
- 2–3 fresh herb sprigs
- 1 tbsp tomato paste
- Approximately 4 cups water
- A little olive oil

How to Make It:

1. Heat olive oil in a wide pan. Sauté the chopped shallot and garlic until softened.
2. Add the red chili paste and Arborio rice. Stir until the rice is lightly coated and glossy.
3. Pour in the white w**e and stir until mostly absorbed.
4. Peel and clean the prawns and langoustines, reserving the heads and shells.
5. Prepare the stock by sautéing the shells with olive oil, onion, carrot, celery or leek, herbs, and tomato paste. Add water and simmer, then strain.
6. Gradually add the hot shellfish stock to the rice, stirring and allowing it to absorb between additions.
7. Add the cleaned seafood and gently cook until tender and fully cooked.
8. Finish the risotto with butter, black pepper, fresh lemon zest, and lemon juice.
9. Separately sear the reserved large seafood pieces with butter and a little lemon juice until golden and cooked through.
10. Spoon the creamy risotto onto a serving plate, sprinkle

10/18/2026

Creamy Salmon & Avocado Sushi Squares! 🍣🥑✨

These homemade salmon sushi squares bring together fluffy sushi rice, delicate slices of fresh salmon, smooth cream cheese, and ripe avocado in perfectly stacked layers. Each bite combines creamy textures, fresh flavors, and the satisfying taste of sushi without the need for rolling.

Ingredients :
Cooked short-grain sushi rice
Thinly sliced sashimi-grade salmon
Cream cheese
Ripe avocado, sliced
Black and white sesame seeds
Fresh chives
Orange spicy mayonnaise
Soy sauce, for dipping

How to Make It:

Line a square glass dish with transparent cling film.
Add cooked sushi rice and gently press into an even layer, reaching all four corners.
Arrange thin slices of fresh salmon over the rice, covering the entire surface.
Add cream cheese and spread into a smooth, thin layer.
Arrange overlapping avocado slices over the cream cheese and press gently.
Fold the cling film over the top and lightly compress the layers.
Carefully invert the dish onto a serving platter and remove the dish and film.
Cut into 9 equal sushi squares in a 3 × 3 grid.
Sprinkle with mixed black and white sesame seeds and freshly snipped chives.