Firecracker Salmon with Peach and Avocado Salsa

Travelling this week, so this posting is a little late! Our hostess had some salmon in the freezer and some nice fresh peaches. Surprisingly she also had avocados which we always have on hand in Mexico. Both the salmon and the salmon were awesome! Pinterest never fails me…We served this with some sauteed Brussel sprouts to round out the meal. We chose to grill the salmon, but the directions for making it in the oven are included.

Firecracker Salmon with Peach and Avocado Salsa

Ingredients

For the salmon:

  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger

For the peach salsa:

  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

1. Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

2. Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour.

3. While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined. Refrigerate.

4. Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

5. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a fullmeal. Serves 4

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill.

Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it’s best to undercook rather than overcook your filets. The salmon was perfectly cooked at 6 minutes per side on medium heat.

Zoodle Pad Thai

After spiralizing my zucchini, I was ready to prepare the sauce and ready my garnishes. It is a fairly simple cooking process, for which I use my trusty wok. Use less zucchini for two people,but otherwise follow the instructions. A spoonful of real peanut butter isn’t a bad option to the sauce? I am addicted…

Zoodle Pad Thai

Yield: 4 servings

Ingredients

  • 4 medium zucchinis (about 10-ounces each), made into zoodles with spiralizer ( I used one larger one for two people)
  • 2 teaspoons vegetable oil
  • 1 tablespoon minced garlic
  • 3 green onions, sliced in 1-inch pieces
  • 2 eggs
  • ½ cup unsalted peanuts, chopped

Sauce

  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons less sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons lime juice
  • ½ teaspoon paprika
  • 2 teaspoons sriracha sauce

Garnish

  • ¼ teaspoon red chili flakes
  • Bean sprouts
  • Peanuts
  • Lime wedge

Instructions

For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.

Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).

Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.

Add the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.

Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.

Hot and Sour Soup

Recently bought 2 fresh leeks for potato and leek soup, but had too many leftover from the recipe. They were just sitting in the fridge ready to use up. Coincidentally, I had leftover cooked pork loin. “Alexa, what can I do with leeks and pork?” NOT REALLY…you know by now I am a big fan of Pinterest in these situations. She/he never fails me. This recipe looks long, but only because of the seasonings. It called for sweet corn (unusual for hot and sour soup); I substituted a small can of corn, but I would omit next time…As you can see in the photo, I omitted the Ramen noodles to cut carbs.

P.S. If you have never used fresh leeks they MUST be sliced down the middle first and thoroughly washed as they contain sand or dirt from where they were grown.

Hot and Sour Soup

Ingredients

  • 1 Tablespoon Oil
  • 1 leek roughly sliced (after thorough washing)
  • 1 1/2 cups sweet corn (OPTIONAL)
  • 2 mushrooms sliced
  • 4 cups chicken Stock
  • 1/8 Teaspoon nutmeg grated
  • 1/8 Teaspoon black pepper
  • 1 Tablespoon red chili pepper flakes
  • 1 Tablespoon brown sugar
  • 2 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 Teaspoon rice vinegar
  • 1 cup chopped pork loin cooked
  • 2.65 ounces Ramen noodles (OPTIONAL)*
  •  Juice of 1 lime
  • Cilantro garnish

1. Heat up a shallow pan, add the oil.

2. Throw in the sliced leeks and fry soft for 2 minutes.

3. Add the sweet corn and mushroom. Stir and mix well.

4. Pour in the broth mixed with water.

5. Season with nutmeg, black pepper, chili flakes, brown sugar, soy sauce, fish sauce, vinegar. Add in the chopped cooked pork loin.

6. Mix the whole content well and let it cook covered until the sweet corn is getting soft. This might take 10 minutes.

7. At the end add the noodles and cook those soft for another 5 minutes uncovered.*

8. Remove from heat and pour in the lime juice. Mix the soup well and serve hot.

Cucumber and Mango Salad

Our Canadian friends who are “snowbirds” recently had us over for lunch overlooking the Gulf of Mexico. She served a wonderful cucumber and mango salad, not unlike this recipe. She and her husband love to experiment in the kitchen with whatever ingredients they have on hand. The cucumber and mango salad was wonderful!! We ate it all and this sent me looking through Pinterest for a similar recipe. Hope you will be able to give this one a try…

Cucumber Mango Salad

Ingredients

  • 1 English cucumber, peeled and chopped (about 1 1/2 c.)
  • 2 mangos peeled and diced
  • 1/2 c. diced red onion
  • 1 clove garlic, minced
  • Juice of 1 lime (about 3 Tbsp.)
  • 1 tsp. honey
  • 1/2 tsp. cumin
  • 1/16 tsp. red pepper (more if you like it spicier)
  • 1/4 tsp. coriander
  • 1/8 tsp. fresh ground black pepper
  • 1/3 c. fresh cilantro, chopped

Instructions

  1. Toss together the cucumber, mango, red onion, and garlic in a medium sized bowl,
  2. In a separate small bowl or jar whisk together the lime juice, honey, cumin, red pepper, coriander, and black pepper. Pour over the cucumber-mango mixture and stir gently.
  3. Fold in the chopped cilantro.
  4. Serve immediately or refrigerate for later

Shrimp Stuffed Avocados

This used to be one of our favorite salads at a local restaurant. This recipe beats theirs! Yeah, there are two halves there!

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Shrimp stuffed avocado                        Author: Layla Pujol

Yield: 8-10 stuffed avocado halves

Ingredients

  • 4-5 firm ripe avocados
  • 1 lb medium sized cooked shrimp (OR 2 cans of tiny Shrimp uncut)
  • ½ medium red onion, diced finely
  • 2 radishes, diced finely
  • ½ red bell pepper, diced finely
  • 2 celery stalks, diced finely
  • 2 hard-boiled eggs, diced
  • 5 tbs. mayonnaise
  • Lime juice from 1 lime
  • Salt/pepper to taste (I like cracked peppercorns)
  • Cilantro chopped for garnish

Instructions

  1. Chop the cooked shrimp in half, if desired keep a few whole to garnish OR use whole if small)
  2. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
  3. Taste and salt/pepper if necessary.
  4. Cut avocados in half, remove seed and peel carefully.
  5. Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
  6. Use a spoon to stuff avocados with shrimp salad filling.
  7. Add any garnishes and serve immediately.

 

Easy Deviled Ham Salad

Leftover ham from Christmas dinner? No ham? Buy some… this recipe really was good on crackers, etc. Try it Mikey…you’ll like it! (Who remembers that phrase?) Ignore the Keto reference, it really tastes good!

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EASY DEVILED HAM SALAD – LOW CARB & KETO

Author: Mellissa Sevigny      Yield: 5 servings

INGREDIENTS

For the salad:

2 cups chopped cooked ham

1/4 cup chopped dill pickles

3 Tbsp chopped fresh parsley

2 Tbsp chopped onion

1/2 tsp minced fresh garlic

For the dressing:

1/2 cup sugar free mayonnaise (you decide, I used Hellamns Organic…)

1 tsp Dijon mustard

2 tsp Sriracha (or other chili sauce)

1 tsp fresh lime juice

INSTRUCTIONS

To make the salad:

Combine the salad ingredients into a food processor or magic bullet and pulse until a coarse, crumbly mixture is formed – don’t over blend into mush.

To make the dressing:

Combine the dressing ingredients in a medium bowl and whisk until smooth.

Spoon the ham mixture into the dressing mixture and mix until the dressing is fully incorporated into the salad.

Serve chilled on low carb crackers, celery, romaine, or another low carb base of your choice! It was great with bacon rinds!

Nutrition

Serving Size: 1/2 cup Calories: 268 Fat: 24g Carbohydrates: 2g  Protein: 13g

Grilled Salmon with Avocado Salsa

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.

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Grilled Salmon with Avocado Salsa
Ingredients
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

Instructions
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/

No Bake Key Lime Pie in a Jar

Now that I have sufficient Mason Jars, I wanted to experiment with other uses besides breakfast foods. Our friends, Joanne and Chuck had us for a wonderful dinner and served this No Bake Key Lime Pie in a Jar. WOW! Below is her recipe. Warning – making it in the Mason jam jars shown is quite a large serving. I found those 1 cup jars locally and that would be just enough! Yeah, it is sweet…surprise!!!

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NO BAKE KEY LIME PIE IN A JAR

This recipe is super easy to whip up and makes around 4 small jar servings.  Here is what you need:

  • 1 package of graham crackers (or Emperador lime filled cookies)
  • 2 tbsp butter
  • 1 (8oz) package of cream cheese (softened)
  • 2/3 can condensed milk (around 7oz)
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/3 cup key lime juice to taste – this is up to you! Some people like more tart, some people don’t. Just pour until you get it right!
  • whipped topping – the amount will depend on your jars.
  • limes to garnish
  • 4 small glass jars (depending on the size)

She added zest of a lime as well in order to punch up the flavour.

The first thing you want to do is crush up your Emperador or graham crackers and mix them with 2 tbsp of butter.  There are tons of ways to do this but I like putting my graham crackers in a large Ziploc bag and crushing with my hands, then pouring into a bowl to mix with the butter.  Once you have done that set it aside.  

For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes.  If you don’t have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture.  If you find your filling isn’t as green as you like add in a drop or two of green gel coloring.  Once mixed, pop it into the fridge for about 10 minutes while you get your jars ready.

Now pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down.  You don’t want it to be too hard, so make sure it is just enough to stay in place.

After that take your filling mixture out of the fridge and pour about 2/3 cup into your jar and sprinkle on some more graham crackers.  Now top it with some whipped topping and a slice of lime and serve!

 

 

Green Mango Salad

Our neighbours introduced us to Green Papaya Salad, a favourite Thai salad with crisp vegetables. Alas, no green papayas to be found. Why not Green Mango Salad? The green refers to the unripeness, not the outside colour. Stefano Faita, one of my fav Canadian chefs and CBC personality had published this recipe…great colour! FYI…you could use firm nectarines in place of the mango.

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As always, my changes are shown in red.

Green Mango Salad

INGREDIENTS

2 large to 3 small green or under ripe mangoes, julienned

1 carrot, julienned (substitute 3 red radishes)

1/2 red onion, thinly sliced

1 red pepper, thinly sliced

1 cup each mint leaves and Thai basil

1 tbsp. sweet spicy chili sauce

1/4 cup lime juice

2 tbsp. sugar

1 tbsp. fish sauce, or to taste

3 tbsp. vegetable oil

Mint or Thai Basil, for garnish (optional)

PREPARATION

Add green mangoes, carrot or radishes, red onion, red pepper, mint, Thai basil and chili sauce to bowl. Toss to combine.

Combine lime juice, sugar, and fish sauce and vegetable oil in small bowl. Stir to combine. Toss with salad. Taste and adjust seasoning to taste. Let stand for 5 to 10 minutes before serving.

 

Tequila Lime Shrimp

One of our favourite restaurants here used to serve tableside this wonderful tequila lime shrimp. Hope you will also enjoy this great recipe I found. Where else? Pinterest...

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Tequila Lime Shrimp

Serves 2-3 | Prep Time: 10 Minutes | Cook Time: 5 Minutes

Ingredients:

12 oz. peeled and deveined shrimp* (see note below)_
2 pinches of 
salt
3 dashes 
ground black pepper
1/4 teaspoon paprika
1 tablespoon 
olive oil
2 cloves garlic, minced

2 or 3 tablespoons tequila
1 1/2 tablespoon lime juice
1 tablespoon chopped cilantro leaves

Method:

*You can use frozen shrimp for this recipe. Do NOT thaw it. Add directly to the sauteed garlic and stir frequently. Overcooked frozen shrimp turn rubbery. Just two or three minutes should be all it takes to warm the shrimp through. Then proceed with the tequila, etc.

Season the shrimp with salt, pepper and paprika.

Heat up a skillet (cast-iron skillet preferred) and add the olive oil. Saute the garlic for a little bit before adding the shrimp. Continue to cook the shrimp until they turn slightly charred and burned. Drizzle in the tequila, toss the skillet a few times. Add the lime juice, stir to combine well.
Turn off the heat and add the cilantro. Serve the tequila lime shrimp with Mexican rice or wrap with warm tortilla. Avoiding the carbs, I just served them with some steamed broccoli.