Category: Fish/seafood

Mar 02

Baked Salmon Meatballs With Creamy Avocado Sauce

SERVES 4

Ingredients

The Meatballs

  • 1 lb. skinless salmon, cut into chunks
  • 1/2 medium onion, grated
  • 1/4 cup + 2 tbsp whole wheat panko breadcrumbs (see note)
  • 3 tbsp minced cilantro
  • 1 egg white
  • 2 garlic cloves, minced
  • 3/4 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground oregano

The Sauce

  • 3/4 California avocado, skin & seed removed
  • 3 tbsp fat-free plain Greek yogurt
  • 1 clove garlic, minced
  • 1/2 lime, juiced
  • 5 tbsp water
  • 2 tbsp minced cilantro
  • 1/4 – 1/2 tsp chipotle chile powder (see note)
  • 1/4 tsp salt, or to taste
  • 1/4 tsp ground pepper

Directions

The Meatballs:

  1. Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
  2. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
  3. To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  4. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  5. Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
  6. Serve the meatballs with the avocado sauce.

The Sauce:

  1. In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.

https://www.cookincanuck.com/baked-salmon-meatballs-with-creamy-avocado-sauce/

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Posted in Fish/seafood, Main

Mar 02

Healthy Salmon Avocado Boats

MAKES 4

INGREDIENTS

  • 2 avocados, halved
  • 2 small cans skinless and boneless pink salmon
  • 2 tablespoon green onion, minced
  • 2 tablespoon fresh dill, minced
  • 2 tablespoon parsley, minced
  • 1 tablespoon minced garlic
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon salt (or to taste)
  • pinch of cayenne pepper
  • optional: sriracha, to taste

INSTRUCTIONS

    1. First, slice open 2 avocados and remove the pits. Set aside.
    2. Then, mix together the rest of the ingredients in a medium-size bowl.
    3. Fill each avocado half with 1/4 of the salmon salad. Top with sriracha and a squeeze of lemon.

VIDEO: Healthy Salmon Avocado Boats

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Posted in Fish/seafood, Snack, Starter

Mar 02

Best-Ever Salmon Patties

MAKES 5

INGREDIENTS
1 (14.75-oz.) can salmon, drained

2 green onions, thinly sliced

1 tbsp. Chopped fresh dill

1/2 c. panko breadcrumbs

1/4 c. Mayonnaise

1 tbsp. freshly squeezed lemon juice

1 tbsp. Dijon mustard

1 large egg, beaten

kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil, plus more as needed

Baby spinach, for serving

 

DIRECTIONS
  1. To a large bowl, add first 8 ingredients. Season with salt and pepper and mix until well incorporated.
  2. Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels.
  3. Serve over spinach with lemon wedges for squeezing.

 

https://www.delish.com/cooking/recipe-ideas/recipes/a55509/salmon-patties/

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Posted in Fish/seafood, Main

Mar 02

Salmon Burgers

MAKES 3

INGREDIENTS
1 (14 oz.) can salmon, drained

1 large egg, lightly beaten

1/2 c. bread crumbs

1 Garlic clove, minced

Zest and juice of 1 lemon

2 tbsp. Dill, minced

1 tbsp. Dijon mustard

1 tsp. Worcestershire sauce

1/2 tsp. red pepper flakes

kosher salt

Freshly ground black pepper

1 tbsp. olive oil

Hamburger buns, for serving

Mayonnaise, for serving

Romaine, for serving

Tomato, for serving

Red onion, for serving

 

DIRECTIONS
  1. In a large bowl, combine salmon with egg, bread crumbs, garlic, lemon zest and juice, dill, dijon, Worcestershire and red pepper flakes. Season with salt and pepper. Stir until fully combined and form into three to four patties.
  2. In a large skillet, heat oil. Add patties and cook until golden, about 4 minutes on each side.
  3. Serve patties on buns with mayonnaise, romaine, tomatoes, and onions.

 

https://www.delish.com/cooking/recipe-ideas/recipes/a57945/homemade-salmon-burgers-recipe/

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Posted in Fish/seafood, Main

Feb 28

Bacon-Wrapped Black Cod with Spinach and Capers

4 servings

12 strips Smithfield Thick Cut Bacon

Four 6-ounce black cod fillets

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

1 leek, thinly sliced

2 garlic cloves, minced

5 cups baby spinach

Zest and juice of 1 lemon

2 tablespoons capers

 

1. Preheat the oven to 375ºF. Line a baking sheet with aluminum foil.

2. Arrange the bacon slices on the baking sheet in an even layer. Bake until the bacon begins to brown but is still soft, not crisp, 10 to 12 minutes. Let cool until it is easy to handle.

3. Heat a large skillet over medium heat. Meanwhile, on a clean work surface, season the fillets with salt and pepper. Wrap each fillet with 3 pieces of bacon, securing the ends to the fish with toothpicks or small skewers.

4. Add the fillets to the skillet, reduce the heat to medium-low and cook until the bacon is noticeably brown and crisp, 9 to 12 minutes. Flip the fish once or twice while cooking.

5. Transfer the fish to a clean plate and tent with aluminum foil.

6. Add the butter to the pan and melt over medium heat. Add the leek and garlic; sauté until fragrant, about 1 minute.

7. Add the spinach, lemon zest and lemon juice; season with salt and pepper. Cook until the spinach is wilted, about 4 minutes.

8. Serve the bacon-wrapped cod over the spinach, garnished with capers.

 

581 calories

42g fat

7g carbs

43g protein

2g sugars

 

https://www.purewow.com/recipes/bacon-wrapped-black-cod

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Posted in Fish/seafood, Main

Feb 28

Baked Sesame-Ginger Salmon in Parchment

4 servings

1 teaspoon sesame oil

2 tablespoons soy sauce

2 tablespoons grated fresh ginger

1 teaspoon garlic powder

2 tablespoons honey

Pinch of red-pepper flakes

2 large zucchini, halved lengthwise and thinly sliced

1 red onion, halved and thinly sliced

1 lime, quartered

Four 6-ounce skinless salmon fillets

4 teaspoons sesame seeds

 

1. Preheat the oven to 350°F. Prepare four pieces of parchment (about 15 by 17 inches). Fold each piece in half to make a crease, then unfold and set aside.

2. In a small bowl, whisk the sesame oil with the soy sauce, ginger, garlic powder, honey and red-pepper flakes to combine.

3. Build the parchment packets one at a time. One one side of a piece of parchment, place a quarter of the zucchini in an even layer and top with a quarter of the red onion. Squeeze one of the lime segments generously over the vegetables.

4. Place a salmon fillet on top of the vegetables. Brush the salmon generously with the soy sauce mixture and top with 1 teaspoon sesame seeds.

5. Fold the empty side of the parchment over the salmon and then fold the two edges inward toward the salmon, making several creases to fully seal the package.

6. Repeat with the remaining parchment and ingredients. Transfer the prepared packets to a baking sheet and bake until the salmon is fully cooked, 16 to 18 minutes.

7. To serve, remove the fish and veggies from the packets and transfer to plates, or cut slits in the top of the parchment and serve in the paper. Serve immediately.

 

468 calories

26g fat

21g carbs

39g protein

14g sugars

 

https://www.purewow.com/recipes/sesame-ginger-salmon-in-parchment

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Posted in Fish/seafood, Main

Feb 24

One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli

SERVES 4

Ingredients

Broccoli

  • 1 1/4 lbs broccoli crowns , stems cut and reserved for another use, florets chopped into bite size pieces
  • 2 1/2 Tbsp olive oil
  • 1 clove garlic , minced
  • Salt and freshly ground black pepper

Salmon

  • 4 (6 oz) skinless salmon fillets
  • 1 1/2 Tbsp mayonnaise
  • 1 1/2 tsp lemon juice (zest lemon first)
  • 1 clove garlic , minced
  • Salt and freshly ground black pepper
  • 1/4 cup slightly packed finely grated parmesan
  • 1/4 cup bread crumbs
  • 1 Tbsp chopped fresh parsley
  • 1 1/2 tsp lemon zest
  • 1/4 tsp dried thyme
  • 1 1/2 Tbsp olive oil

Instructions

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
  2. Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat.

  3. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets.

  4. (note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed).
  5. Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook.
  6. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper.
  7. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets.
  8. Bake in preheated oven until salmon fillets have cooked through, about 12 – 15 minutes (for a more golden crust you can broil during the last 1 – 2 minutes of baking if needed).
  9. Recipe source: Cooking Classy

One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli

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Posted in Fish/seafood, Main

Feb 24

20-Minute Shrimp Scampi Zoodles

4 servings

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 garlic cloves

Zest and juice of 1 lemon

⅓ cup dry white wine

1½ pounds large tail-on shrimp, peeled

Kosher salt and freshly ground black pepper

3 pounds zucchini, spiralized

Lemon wedges, as needed for serving

⅓ cup chopped fresh parsley

 

1. In a large skillet, melt the butter over medium heat. Add the olive oil and garlic; cook until fragrant, 1 minute.

2. Add the lemon zest, lemon juice and wine; bring to a simmer. Simmer until the liquid is almost completely reduced, about 3 minutes.

3. Add the shrimp and sauté until just cooked, about 3 minutes. Season with salt and pepper. Transfer to a bowl.

4. Add the spiralized zucchini to the pan and season with salt and pepper. Cook, tossing occasionally, until tender, about 5 minutes. Return the shrimp to the pan and toss to combine.

5. Serve immediately, garnished with lemon and parsley.

 

312 calories

15g fat

16g carbs

28g protein

9g sugars

 

https://www.purewow.com/recipes/shrimp-scampi-zoodles?amp&amp&utm_campaign=rss&utm_medium=syndication&utm_source=apple_news

 

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Posted in Fish/seafood, Main

Feb 24

Tuna, cheese and avacado melt

Ingredients

1 avacado

100g canned tuna, drained

60g cheese

20g onions, chopped

1/4 tsp paprika

1 tsp lemon juice

 

Method

  1. Cut avacado in half and remove pit
  2. Trim back of both avacado halves to create stable base
  3. Scoop some of the avacado flesh to make room for stuffing.  Reserve scooped out flesh
  4. Brush flesh of avacadoes with lemon juice to keep from browning
  5. In bowl, mash scooped out avacado flesh with fork
  6. Fold in tuna, onions, paprika and half cheese
  7. Stuff mixture into avacado halves
  8. Top avacado halves with remaining cheese
  9. Bake for 20 minutes at 180C

https://www.standard.co.uk/lifestyle/foodanddrink/easy-recipe-tuna-cheese-avocado-a3780991.html

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Posted in Breakfast, Fish/seafood, Main, Snack

May 14

Penang Fish/Prawn Gulai

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Posted in Chinese, Fish/seafood, Main

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