Category Archives: Fish
At first glance, this recipe seems complicated as you are cooking three items for the bowl. The salmon and the rice both require the same cooking time! Like many Asian recipes, the prep is more time consuming. The greens take very little time. Trust me, this all makes for a great meal!
Teriyaki Salmon Bowls with Coconut Rice and Ginger Sesame Greens
Ingredients for the Teriyaki Sauce OR Use store bought to simplify
- 1 tbsp honey
- 2 tbsp tamari or soy sauce
- 1 tsp mirin
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 clove fresh garlic, crushed or finely grated
- 1-inch piece of fresh ginger, finely grated
- 1 large salmon fillet, roughly 200g (you could also use chicken breast or thigh OR for a veg version, some firm tofu, cut into inch sized cubes)
Ginger Sesame Greens
- 5 large handfuls of greens – I’ve used green beans. Feel free to use your favourite green veg. Other delicious options – bok choy, snowpeas, broccoli, broccolini, baby spinach, etc.
- 2 cloves fresh garlic, crushed or finely grated
- 1-inch piece of fresh ginger, finely grated
- 2 tbsp sesame oil
- 1 tbsp tamari or soy sauce
- 1 cup jasmine rice, rinsed well – It’s important to rinse the rice as this helps make it nice and fluffy. It also means we add less water to the pot when cooking, 1¼ cups of water instead of 1½ cups if we didn’t rinse.
- 1 tbsp coconut oil
- Pinch of salt
- 1¼ cup boiling water
- Toasted sesame seeds or black sesame seeds
- 4 spring onions, finely chopped
- Japanese mayonnaise for drizzling (optional)
Preheat your oven to 180C / 350F.
In a medium-sized bowl combine the honey, tamari, mirin, rice wine vinegar, sesame oil, garlic and ginger.
Add the salmon fillet (or protein of your choice) and coat thoroughly.
Place the salmon and the combined sauce into a small paper-lined baking dish.
Bake at 180C / 350F for 15 minutes then grill for 5 minutes, keeping an eye on it so it doesn’t burn. Once cooked, remove from the oven.
In a small saucepan add the coconut oil, rinsed rice, and a little salt.
Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes.
DO NOT remove the lid at any time. We want all the steam trapped in the pot to create that perfectly fluffy rice.
After 15 minutes, turn off the heat and leave the rice to sit for 3-5 minutes.
Remove the lid and fluff up the rice with a fork.
Set aside until ready to use.
Ginger Sesame Greens
While the rice and salmon are cooking, grab a large saucepan and add the sesame oil, ginger, and garlic.
Now add the greens then sauté on medium heat until bright green and slightly wilted.
Add the tamari and stir to combine.
Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and the ginger sesame greens.
Top with a sprinkle of sesame seeds, spring onions, fresh chopped basil and a dollop or drizzle of Japanese mayo (if using). Enjoy!
My dilemma…do I buy a full side salmon filet or just three pieces at the fish counter? With the full side from Costco, there are thick and thin pieces, some cook faster than others.
Resolution, trim off the thinner sides of the piece, along with the tail end. Cut these into cubes or smaller slices and freeze them in a bag to make other salmon dishes not requiring small filets. The result was this recipe which makes a very nice dinner when served with some freshly steamed brussel sprouts and maybe a nice rice dish. Those pieces can also be used in a pasta dish.
Salt and Pepper Salmon Bites
- 1/2-pound skinless salmon filet
- 1 tsp coarse black pepper
- 1 tsp kosher salt
- 1 tsp five spice
- 2 tsp cornstarch
- 1/4 cup peanut oil
- 1/4 cup sliced green onions
- red pepper flakes
Slice the salmon into strips about an inch thick.
In a bowl combine the pepper, salt, five spice and cornstarch.
Add the salmon pieces and toss well making sure the salmon is well coated.
In a medium sized pan stick pan heat the oil until hot.
Gently place the salmon into the hot oil and cook for about 2 minutes. Turn the salmon pieces over and repeat with the other side until salmon is fully cooked.
Transfer the salmon to a paper towel to absorb any excess oil.
Serve with rice and garnish with chopped green onions and a sprinkle of red pepper flakes and a bit of sour cream if you like.
Ok…here’s another salmon recipe just because we got a fresh supply of canned wild sockeye salmon from our Canadian visitors. Wild sockeye from the west coast is quite different from Atlantic salmon in colour and taste.
And since our friend is both gluten and lactose intolerant, this recipe from Pinterest was a great choice. We served it with some fresh steamed Brussel sprouts and a great yellow rice. Hope you will give it a try!
- 2 tablespoons olive oil (coconut or macadamia oil are also great)
- 1 large onion, finely diced
- 1 large celery stick, finely diced
- 1 large carrot, peeled and finely grated (or 2 smaller carrots)
- 2/3 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 large clove of garlic, finely diced
- 600 g of canned salmon (3 x 213 g / 7.5 oz cans, drained with larger bones removed)
- 3 eggs
- 3 tablespoons almond flour
- Zest of 1/2 lemon
Preheat the oven to 175 C/ 350 F.
Heat olive oil in a large skillet over medium heat and add the onion and celery. Sauté for 2 minutes, stirring once, and then add the grated carrots. Season with salt and pepper and cook for 5 minutes, stirring a few times. Add a couple of tablespoons of water when it feels like the oil has dried up. Finally add the garlic and cook together for another minute or two.
In the meantime, drain the salmon and remove any visible large bones. Don’t worry too much about the smaller bones or the skin as it will blend in just fine. Add the fish to a mixing bowl and flake with a fork or your fingers.
Add the cooked vegetables to the salmon. Grate some lemon zest, add the eggs and almond flour and mix everything together with a fork. Make sure the egg is well incorporated.
Grease a medium loaf tin with a little coconut oil (make sure to brush all sides with oil). Transfer the loaf mixture to the tin and press down until well compacted and even on the top. I like to bang the tin against the bench a couple of times to get rid of any air pockets inside the mix. Then place in the oven, middle shelf, uncovered, for 30 minutes.
If you like leeks and also salmon, this recipe is for you. It is pretty straightforward to make. In place of the fresh salmon, I chose to use smoked salmon pieces. The flavour was great…
Creamy Leek & Salmon Soup
Author: Rachael Bryant / Meatified
Prep time 5 mins Cook time 25 mins Total time30 mins
Serves: 4 large servings
- 2 tbsp. avocado oil
- 2 leeks, washed, trimmed and sliced into crescents
- 3 cloves garlic, minced
- 6 cups seafood OR chicken broth
- 2 tsp dried thyme leaves
- 1 lb. salmon, in bite size pieces (thawed frozen salmon works really well here) OR smoked pieces
- 1¾ cup coconut milk
- Salt & pepper to taste (omit pepper for AIP)
- Heat the avocado oil in a large saucepan or Dutch oven at a low-medium heat.
- Add the chopped leeks and garlic and cook until slightly softened.
- Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
- Add the salmon and the coconut milk to the pan. Bring back up to a gentle simmer and cook until the fish is opaque and tender.
Nutrition for 1 serving – Calories 241, Carbs 33 g., Fat 12.8 g., Protein 29.1 g
The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.
Grilled Salmon with Avocado Salsa
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper
Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/
Yes we love tuna steaks when they are fresh. They never require a lot of effort to prepare them and two is always enough, along with some steamed vegetables. The bonus is their quick cooking time!
Here I served it with some julienne carrots and some yellow cherry tomatoes.
Sweet and Spicy Glazed Tuna Steaks
3 cloves garlic, minced
1 Tbsp ginger, minced
1/4 cup homemade teriyaki sauce (or store-bought)
1/4 cup toasted sesame oil OR olive oil
1/2 tsp red pepper flakes
1/2 tsp sea salt
freshly ground black pepper
2 wild-caught tuna steaks 1 1/2″ thick
Toasted sesame seeds to taste
Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. Reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.
Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. I got nervous at 10 minutes and went an extra 7…it was almost too long…I will try 12 next time! ( I like pink centers in tuna)
The flavor of the sauce really penetrates the meat, so there is no marinating required. This goes very well with a fresh green salad or steamed vegetables. Sprinkle a few toasted sesame seeds on before serving.
Since I had already prepared my Thai Jicama Salad, I needed something to go with the salmon I had thawed. Pinterest to the rescue again!
Thai Salmon in Foil
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!
- 1/2 cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, optional if you want more heat
- 2 pounds salmon
- 1/4 cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.
- Serve immediately, garnished with peanuts and cilantro, if desired.
*Baking time may need to be adjusted depending on the thickness of the salmon.
This delicious recipe brought to you by Damn Delicious
While in Ontario we stopped at Coyles Country Emporium in Tillsonburg, Ontario. While browsing through the store I was intrigued about a product I had never seen – Savoury Favourites Chipotle Maple Pepper seasoning. Before I go any further, I am in no way being paid to promote this product.
Once back home, I realized that we had one strip of pork ribs in the freezer waiting to be used. We have always enjoyed the dry ribs at Boston Pizza but they don’t seem to carry them anymore. Eureka…I had bought the chipotle maple pepper! Why not give it a shot? I thawed the ribs and cut them apart into single bones, and placed them on their sides in a Pyrex baking dish.I dusted them with the Chipotle Maple Pepper and turned them over and dusted them again before placing them in my 250 degree F preheated oven. I cooked them for about one hour and then turned them for a second hour. Depending on the size of your ribs they should be done after two hours. Of course, I had to sample one to be sure…LOL. These are awesome! Using this product is so much easier than making up your own rub! I cant wait to try it on steaks on the BBQ tomorrow… we did and they were awesome!
The next evening I used the seasoning on tuna, equally awesome. Tonight I used on our hamburgers. This stuff is a must have in your pantry! They make three other flavours – original, mild curry and garlic. Did I mention they suggest using it on popcorn? Later tonight…
For more about the seasonings and some great recipes go to their site www.maplepepper.ca
If you are unable to find this product, you ,might like this rub recipe from Guy Fieri on Food Network!
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halvedRead more at: http://www.foodnetwork.com/recipes/guy-fieri/salt-and-pepper-spare-ribs-with-romesco-recipe.html?oc=linkback
My usual recipe is with chopped rosemary and garlic – Tuscan tuna steaks. Time for a change and I found this one on Pinterest. Its really straight forward and turned out really well. I chose to serve it with a few cremini mushrooms, fried lightly with olive oil, a little butter and lots of garlic. Of course, you could serve it with rice.
Lemon Dill Tuna Steaks
1. 1 Lb. Ahi Tuna Steaks (thawed)
2. 2 Tb Olive Oil
Lemon Dill Sauce
1. Juice of 1/2 Lemon
2. 1 teaspoon Fresh Chopped Dill
3. 2 Tablespoons Olive Oil
4. Small Pinch Salt/Pepper
5. 1/2 teaspoon Whole Grain Dijon Mustard
6. 1 teaspoon Honey
1. Allow tuna steaks to sit at room temperature for 30 minutes before cooking.
2. Coat tuna steaks with olive oil, salt and pepper while preheating skillet over Medium heat.
3. Cook steaks approximately 2-3 minutes per side (depending on thickness)
4. Combine all lemon dill sauce ingredients until fully blended.
5. Serve tuna steaks with lemon dill sauce.
¼ cup soy sauce
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons chopped parsley
1 clove garlic minced
½ teaspoon oregano
½ teaspoon white pepper
Few drops of sesame oil
Sprinkle of toasted sesame seeds
½ teaspoon fresh ginger gratedMarinate the tuna steaks for about 30 minutes.
Grill in a hot pan for 5 to 6 minutes per side, basting with remaining sauce.