Meals With Monet: Weekly Meal Plan #48

Is the heat making anyone else a little crabby? Just us? This week, we’re grabbing ingredients fresh off the boat and having a truly nautical-themed week to celebrate the freshest season!

Grocery List

Monday: Surf and Turf

Thank you B Sugar Mama for the recipe!

Ingredients

• 2 + ¾ lb. filet mignon

• 1 Tbsp kosher salt

• ½ Tbsp black pepper

• 2 Tbsp olive oil 

• 4 Tbsp butter

• 1 sprig rosemary 

• 4 garlic cloves

• 2 Tbsp butter

• 2 garlic cloves (minced)

• 1 + ½ cups heavy cream 

• ½ cup white wine

• ½ lemon (juiced)

• 4 oz. lump crab meat

• ½ cup Parmesan (shredded)

• ½ lb. raw shrimp (peeled and deveined)

Directions

1. Season the filet on both sides with salt and pepper. Let it sit at room temperature for 15 minutes. Preheat the oven to 450°F. 

2. Turn the heat to medium-high in a medium cast-iron skillet. Add the olive oil and place the filet on one side of the skillet and sizzle each side for 3 minutes. The steak should have a crust and be browned on each side. Once it’s cooked on both sides, put it in the oven and cook for 10 minutes. 

3. Once the steak is cooked, remove it from the oven and immediately add the butter, sprig of rosemary, and garlic cloves to the pan. Once the butter has melted, baste the filet with juice, butter, and garlic for about 3 minutes. Cover with aluminum foil and set aside. 

4. To make the sauce, take a separate large shallow pan and turn on medium heat. Add the butter and allow it to melt. Once it’s melted and bubbling, add the garlic and cook until it’s fragrant. 

5. Add the heavy cream and white wine. Bring it to steam. Allow it to steam for 5 minutes. Add the lemon juice and stir. Add the Parmesan and stir until it’s melted. The sauce will thicken slightly, then add the salt and pepper to taste. 

6. Next, add the shrimp and crab meat. Reduce the heat to low and cook for the next 5-7 minutes. Allow the shrimp to cook through. 

7. Add the filet to the plate and top with a heaping spoonful of the creamy shrimp sauce.

Tuesday: Air Fryer Keto Crab Cakes

Thank you Dr. Davinah’s Eats for the recipe!

Ingredients

• 1 lb. lump crab meat 

• ½ cup shallots (diced)

• ½ cup red bell peppers (diced)

• 3 garlic cloves (minced)

• ¼ cup mayonnaise 

• 1 large egg

• ½ tsp white pepper

• 2 Tbsp parsley

• 2 tsp Old Bay seasoning

• 1 Tbsp lemon juice

• 1 tsp ground dry mustard

• 2 Tbsp almond flour

Directions

1. Add the crab meat to a large bowl. 

2. Whisk the eggs and mayo in a small bowl. Add the remaining ingredients and the egg/mayo mixture to the crab meat and gently mix until it’s fully incorporated. 

3. Allow the mixture to chill for 20-30 minutes. Form 8-10 crab cakes and add 4 cakes to the air fryer basket at a time. 

4. Use the ‘air crisp’ function to cook the crab cakes at 375°F for 12-14 minutes. Allow the crab cakes to cool and serve with a squeeze of lemon, fresh parsley, or dill.

Wednesday: Copycat Nordstrom Cafe Wild Salmon Niçoise Salad

Thank you Rachael’s Good Eats for the recipe!

Ingredients

• 2 6 oz. wild salmon filets

• 5-7 medium red potatoes (quartered)

• 2 hard-boiled eggs

• ½ cup cherry tomatoes (halved)

• ⅓ cup kalamata olives

• 1-2 handfuls fresh green beans 

• 6 cups mixed greens

• 1-2 Tbsp fresh capers

• 1 fresh lemon (quartered)

Herb Crust for Salmon: 

• ¼ cup fresh basil

• ¼ cup fresh oregano

• ¼ cup fresh Italian parsley 

• 3 Tbsp chopped green onion

• ¼ cup extra virgin olive oil 

• Pink salt (to taste)

• Ground pepper (to taste)

Directions

1. Preheat the oven to 425°F and cover the baking sheet with parchment paper. Add the quartered potatoes and spray them with olive oil, pink salt, and pepper. Bake the potatoes for 30 minutes, tossing 10 minutes before they’re done. Once they’re cooked, set them aside. 

2. Steam the green beans and cut them into 2-inch pieces. Set them aside. 

3. Heat the oven to 500°F.

4. Prepare the crust for the salmon. Make sure all the fresh herbs are finely chopped, then mix them together in a bowl until they’re well combined. Lay the salmon presentation side up over the parchment paper on the baking sheet. Top with the herb mix and bake for 5-7 minutes. 

5. Layer the salad ingredients on the plate, leaving room for the salmon and capers. Drizzle with olive oil and garnish with lemon.

Thursday: Crab Louie Salad

Thank you Eating Well for the recipe!

Ingredients

Dressing:

• ½ cup ketchup 

• ½ cup mayonnaise

• ¼ cup minced yellow onion 

• 1 garlic clove (minced)

• 1 Tbsp dill pickle relish

• 2 tsp dried dill 

• 1 tsp horseradish

• 1 tsp lemon juice

Salad:

• 8 asparagus spears (trimmed)

• 1 medium head green leaf lettuce (torn)

• 2 medium tomatoes (cut into wedges)

• 2 hard-boiled eggs (quartered)

• 2 stalks celery (sliced)

• ½ medium cucumber (sliced)

• 2 scallions (sliced)

• ½ cup sliced canned pitted black olives

• ¼ cup sliced red onion 

• 6 oz. cooked crab meat 

• Lemon wedges for serving

Directions

1. Whisk the ketchup, mayonnaise, yellow onion, garlic, horseradish, and lemon juice in a medium bowl. 

2. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket and place a bowl of ice water near the stove. Add the asparagus to the pot, cover, and steam until it’s tender-crisp — 3-5 minutes. Transfer them to the ice bath, drain, and pat dry.

3. Place the lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives, and red onion on top. Top with crab meat and dollop with half of the dressing. Serve with lemon wedges, if desired.

Friday: Grilled Scallops with Lemon Aioli and Arugula

Thank you The Modern Proper for the recipe!

Ingredients

• 20 grilled scallops 

• 4 cups arugula 

Lemon Aioli: 

• ½ cup mayonnaise

• 1 garlic clove (minced)

• 2 tsp lemon zest

• 2 Tbsp fresh lemon juice

• ½ tsp salt 

• ¼ tsp pepper

• 1 tsp smoked paprika 

• 1 tsp honey

Directions

1. Make the lemon aioli by mixing all the ingredients in a small bowl. Cover the dressing and store in the refrigerator until it’s ready to use. 

2. Arrange the arugula and scallops on a platter and serve immediately with the lemon aioli.

No need to be crabby or shel-fish with this meal plan! What are some more themes you’d like to see? Comment below!

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