Fish + Seafood

Pan Roasted Salmon Cakes with Garlic Sauce

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We tend to buy frozen salmon in bulk so with a plethora of it in the freezer I really have to try to be creative when using it;  I can only eat so many basic baked, roasted or grilled salmon filets.  Sometimes in needs a bit of an “upgrade”, per say.  Aside from this awesome chowder, these Pan Roasted Salmon Cakes are a go to for me.   They are bright and decadent and pan roasting gives them such a rich flavor; my 3 year old is proof that even non-salmon lovers will go back for seconds. Continue reading →

Asian Tuna Salad

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If you recall this salad, I have a few gym cafe obsessions.  They are always fairly healthy options that fill you up in a super tasty way.  This Asian Tuna Salad is my take on one of their menu items and its nothing short of delicious.  The flavors get better as the salad sits so its perfect for making over the weekend and snacking or lunching on throughout the week.  Its savory and sweet and full of fresh flavor. Continue reading →

Kale and Shrimp Caesar

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Its not really just a Caesar.  Its a Caesar with some seriously bold, flavorful dressing…thats topped with chewy, sweet sun dried tomatoes….and crispy, crunchy fresh baked croutons….and warm, savory, smokey shrimp.  Its going to seem like a lot of steps but I assure you it is one of the easiest, fastest meals ever.  The dressing is so simple to throw together…and if you have it made ahead of time you’re literally looking at a 15 minute dinner, start to finish.  We love this one. Continue reading →

Spinach Salad with Roasted Salmon and Maple Vinaigrette

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Well, apparently it took this salad to get me off my butt and get more than one post in per week.  I’m now questioning myself.  Maybe the reason I have only been posting once a week is not because I don’t have time.  Maybe it’s not because I typically only have one hour of the day to myself and I need to fill it with obligatory household duties. Perhaps it’s because the food I have been cooking isn’t need-to-post-immediately material?  I just made this dish last night and I truly couldn’t wait to pass it on to you (yes, a randomly thrown together meal actually turned out amazing on the first try-tickled pink).  The household crap can wait…this is an urgent matter.  Make this salad.  Just do it.  It’s so savory and so sweet and so salty and just plain awesome.  And the crispy skin on the salmon?  My gosh.  And now that I am one hour behind in household chores I expect you to come over and get them done for me.  No need to knock…just let yourself in.  And would you mind stopping to pick me up a latte on your way?  xo

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Spinach Salad with Roasted Salmon and Maple Vinaigrette 

Ingredients

For the Vinaigrette:

2 Tablespoons Stone Ground Mustard

2 Tablespoons Pure Maple Syrup

1/2 Teaspoon Salt

1/3 Cup Olive Oil

For the Salad:

2 Tablespoons Olive Oil

2 (4-6 ounce) Salmon Filets, skin on + salt and pepper

6-8 Ounces Baby Spinach

4 Slices Nitrate and Nitrite Free Bacon, cooked and crumbled

2 Hard Boiled Eggs, sliced in half

1/4 Cup Shredded Parmesan Cheese

1/3 Cup Walnuts

Directions

Preheat oven to 350.  In a small bowl whisk together all of the ingredients for the vinaigrette.  Set aside.

Heat olive oil in a oven proof skillet over medium high heat.  Season both sides of the salmon with salt and pepper and place the salmon skin side down in the pan.  Cook the salmon for 5 minutes (do not move the salmon) and then transfer the pan to the oven and cook it for 5 additional minutes or until desired doneness.

Toss spinach with the dressing and divide among two plates.  Top with bacon, eggs, parmesan and walnuts.  Place the salmon filets on top of the salads and serve.  Serves 2

Tuna Melts

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Num.  These are just simply one of my favorites.  They are quick and simple enough to whip up for lunch but special enough to serve at dinner.  And trust me, with all of that flavor and the gooey cheese on top your kids will shock you with how much they love them…just don’t tell them how nutrient-rich they are, it may ruin it for them 😉

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Tuna Melts

Ingredients

1 4 Ounce Can of Tuna, drained

1 Tablespoon Mayonaise

1/2 Tablespoon Mustard

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

2 Slices Whole Grain Bread (we prefer gluten-free whole grain)

1 Cup Spinach Leaves

1 Tomato, sliced

1/2 Cup Shredded Cheese (we prefer gouda)

Directions

Preheat Broiler.  In a small bowl mix together tuna, mayo, mustard, salt and pepper.  Place slices of bread on a baking sheet.  Lay spinach on top of bread, top with tomato slices, tuna and sprinkle the cheese over the top.  Place in the oven and broil for approximately 2 minutes or until cheese is bubbly and melted.  Serves 2.

Mahi Mahi with Goat Cheese and Tomatoes

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Although I have chosen to use Mahi Mahi for this post, I have also used this method with both tilapia and halibut with great results.  The combination of creamy, tart goat cheese is wonderful with the sweet juicy tomatoes.  Super fast..super delicious..super healthy.

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Mahi Mahi with Goat Cheese and Tomatoes

Adapted Gourmet June 2009

Ingredients

4 (6 Ounce) Mahi Mahi Fillets

2 Cups Cherry Tomatoes, halved

2 1/2 Tablespoons Olive Oil

1 Tablespoon Red Wine Vinegar

1/2 Teaspoon Salt

1/4 Cup Greek Yogurt

1/4 Cup Mayonnaise

3 Ounces Goat Cheese, crumbled

3 Tablespoons Chopped Fresh Mint

1 Teaspoon Dried Dill

1 Tablespoon Fresh Lemon Juice

Salt

Black Pepper

Directions

Preheat broiler, line a baking sheet with foil and brush 1/2 tablespoon of olive oil over the foil.  In a small bowl mix together tomatoes, 1 tablespoon olive oil, vinegar and 1/2 teaspoon salt.  Set aside.

In a medium bowl whisk together yogurt, mayonnaise, goat cheese, mint, dill and lemon juice.  Lay fish skin side down on the prepared baking sheet.  Season the top with salt and pepper and spread the yogurt/goat cheese mixture evenly among the top of fillets.  Drizzle the remaining 1 tablespoon olive oil over the top of the fish.  Broil the fish about 8 inches below heat until fish is cooked through, about 15 minutes.  Serve with tomatoes.  Serves 4.

Slow-Baked Salmon with Dijon

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The health benefits of salmon make up a hearty list.  Just to name a few, salmon aids in reducing inflammation, brain health, cancer prevention, heart health and the overall health and appearance of our skin and hair.  My favorite method for cooking salmon was adapted from this recipe and it allows for so many variations with regard to flavors and tastes.  In this recipe I am sharing with you, I have paired it with dijon mustard which is the perfect compliment to the rich fish.  The cooking method makes for the most tender, succulent fish I have ever prepared…and it is about as simple and effortless as it gets.  This recipe is a perfect weeknight meal because it is so quick and simple to prepare but is special enough for company because of its elegance.

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Slow-Baked Salmon with Dijon

Ingredients

1 1/4 Pounds Boneless Salmon Filets, skin on

1 1/2 Tablespoons Olive Oil

2 Teaspoons Dijon Mustard

1 Tablespoon Fresh Chopped Parsley

Salt and Ground Black Pepper

Directions

Heat the oven to 275 and line a baking sheet with foil.  Brush the foil with 1/2 tablespoon olive oil.  In a separate boil whisk together the remaining 1 tablespoon olive oil, dijon mustard and parsley.  Lay salmon filet(s) skin side down on the prepared baking sheet, spread the olive oil/dijon mixture over the top and season liberally with salt and ground black pepper.  Place in the preheated oven and bake for 18 minutes or until the fish is just opaque in the center.  Turn the oven to broil and cook for an additional 2 minutes or until top just begins to turn golden.  Serves 3-4

Halibut with Tomatoes and Cream Sauce

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This dish is as fresh tasting as you can get; the flavor will knock your socks off.  My sister found this recipe many moons ago and the minute she shared it with me I fell in love.  Not only is it amazing tasting..its health profile is pretty darn attractive.  The fish provides huge amounts of protein, omega-3 essential fats, magnesium and potassium.  Pair that with the healthy whole fat of the cream sauce and the antioxidants and lycopene (which is thought to have a cancer protective effect) from the tomatoes and you’ve got a serious winner.  The cream sauce and tomato relish are also tasty on shrimp, tilapia or mahi mahi but we tend to splurge and go for the halibut the majority of the time-a treat you will not regret.

Unfortunately I am unable to give you the original source from the recipe as it has been lost and forgotten over the years.  My sister opts to seed the tomatoes before chopping them and I don’t…I prefer saving all of that flavor and juice that you would lose by seeding them.  If you are like her and not much of a seed lover feel free to discard them by slicing the tomatoes in half and squeezing the seeds out of each.  Because I have opted to use the juice and seeds I altered just a few small things:  I upped the tomato amount and lessened the olive oil amount which is reflected in the recipe below.  One last note:  this is a perfect dish for entertaining as you can prepare both the sauce and tomato relish ahead of time so all you have to do is take ten minutes to cook the fish once your guests arrive.

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Halibut with Tomatoes and Cream Sauce

Ingredients

4 Tablespoons Minced Shallot

4 Tablespoons White Wine Vinegar

1 Cup Whipping Cream

2 Cups Diced Fresh Tomatoes-preferably homegrown

1/4 Cup + 2 Tablespoons Olive Oil

1 Clove Garlic, grated or pressed

2 Tablespoons Chopped Fresh Basil

4 6 Ounce Halibut Filets

Directions

Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in a small saucepan.  Boil until almost no liquid remains, about 4-5 minutes.  Add cream and simmer for an additional minutes.  Season with salt and pepper and chill.

In a medium bowl combine tomatoes, 1/4 cup olive oil, basil, garlic, 2 tablespoons shallots and 2 tablespoons lemon juice.  Season with salt and pepper and let stand at room temperature for 1 hour.

Preheat grill over high heat or preheat broiler.  Brush both sides of the fish with the remaining 2 tablespoons olive oil and season both sides with salt and pepper.  Grill or broil until the fish is opaque in the center, about 4 minutes per side.

Rewarm the sauce.  Serve by layering the sauce and the tomato relish over fish.  Serves 4.

Shrimp and Kale Risotto

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If a risotto isn’t in your kitchen’s repituar I highly suggest you make it happen.  People can be so turned off by the “sophisticated” name and taste of the dish that they are afraid to try it at home.  What they don’t realize is that is is one of the most fundamentally simple dishes there is to prepare.  And my favorite part about it (aside from it’s light yet rich, comforting taste) is that if you have the method down, which basically just consists of stirring (yes, literally), you can do a million and one different takes on this dish.  Swap out your favorite proteins, vegetables, herbs and spices and you have a entirely new tasting one pot meal.  I’m telling you, you have got to try this…you’ll be amazed at how fast and easy it is to prepare and the taste will absolutely impress each lucky duck sitting at your table.

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Shrimp and Kale Risotto

Note:  Aborio rice can be found in any supermarket in the rice aisle.  Also, both pinot grigio and chardonnay work well for the wine in this recipe.  Last, this can be a gluten free dish if you ensure that your chicken stock is GF (most are).

Ingredients

5 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Cup Diced Onion

1 1/2 Cups Aborio Rice

1/2 Cup Dry White Wine

1 1/2 Cups Fresh or Frozen Chopped Kale

1/2 Cup Fresh Grated Parmesan Cheese

1 Pound Shrimp, peeled and deveined

Salt and Pepper To Taste

Chopped Parsley, optional for garnishing

Directions

In a medium saucepan bring chicken stock to a boil.  Turn heat down and keep at a low simmer.

In a large saucepan heat olive oil over medium heat.  Add onion and sauté until it begins to soften, about 4 minutes.  Add rice and toast, stirring constantly, about 2 minutes.  Add wine and let simmer until the liquid is cooked out, about 2 minutes.  Add 1/2 cup of the simmering chicken stock and stir constantly until liquid is absorbed, about 2 minutes.  Continue adding the stock, adding 1/2 cup at a time, stirring very frequently and allowing each addition of the stock to absorb before adding the next 1/2 cup.  Continue this process for 15 minutes.  Add kale and shrimp and continue adding the stock, 1/2 cup at a time until the rice is tender, creamy and the shrimp is cooked through, about 5 additional minutes.  Stir in parmesan cheese and salt and pepper to taste.  Top with fresh parsley, if desired, and serve.  Serves 4

Blackened Fish Tacos with Red Cabbage Slaw

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Part of me wants to call these tacos “Happyville” because that’s exactly where they take me.  There are so many components to this simple-to-make dish it is unreal;  cool, warm, crunchy, soft, sweet, tangy, spicy and creamy all in one of the tastiest bundles you’ll ever eat.

This meal is also packed full of nourishment.  The fish provides a great dose of protein and healthy omega fats.  The cabbage is full of antioxidants and anti-inflammatory properties…folks are even talking that this beautiful veggie may help prevent cancer.  Awesome tasting and awesome for you…it’s a win win, guys.

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Blackened Fish Tacos with Red Cabbage Slaw

Note:  any white fish will work for this recipe but you’ll find that a firmer fish such as halibut, cod or mahi mahi will be easier to grill

Ingredients

1 Pound White Fish

4 Tablespoons Olive Oil, divided

2 Teaspoons Blackened Seasoning

4 Cups Shredded or Thinly Sliced Red Cabbage

3 Green Onions, sliced

1/4 Cup Cilantro Leaves, chopped

2 Tablespoons Mayo

1 Tablespoon Apple Cider Vinegar

2 Teaspoons Lime Juice

2 Teaspoons Honey

1/4 Teaspoon Salt

1/8 Teaspoon Pepper

6-8 Soft Corn Tortillas

1 Avocado, diced

Lime Wedges

Directions

To Make Slaw:  Combine mayo, vinegar, lime juice, honey, salt and pepper in medium sized bowl.  Whisk in 2 tablespoons of olive oil until dressing is completely combined.  Add cabbage, green onion and cilantro to the dressing and toss to coat.  Chill in the fridge for up to 4 hours.

To Grill Fish:  Make sure your grill is oiled well before beginning.  You can do this by brushing the grates with a high heat oil such as canola before heating it.  Heat the grates over medium high heat.  Rub fish with 2 tablespoons olive oil and sprinkle the blackened season over both sides.  Rub the seasoning in with your hands, place the fish on the grill.  Cook, with lid closed, for 3-4 minutes or until a nice crust has formed on the down side of the fish.  Flip over and cook for an additional 3 minutes or until fish is completely cooked through.

To Make Tacos:  Place slaw and then fish on top of warmed corn tortillas.  Top with diced avocado and a squeeze of fresh lime.  Serves 4.