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A Variety Of Salmon

Salmon is one of my absolute favorite things to eat and I can literally eat it multiple ways in the same week. When looking for options, here are a few of my go-tos.

Salad: searing salmon with some fresh herbs and fresh lemon juice is a great way to pack in the flavor and keep it simple. In addition to a variety of greens, I like to things like avocado, walnuts and chopped apples to round out the nutrition. 

Basil Pesto: Pesto makes everything wonderful and is especially tasty with Salmon. With a few simple ingredients: basil, garlic, pine nuts and olive oil, this is a quick sauce to make that holds up well throughout the week. I find that I like it with and without Parmesan, especially when watching the added fats in a dish. You can always experiment with other nuts you have on hand if you’re not a fan of pine nuts.

Simply Seasoned with a whole grain: A little pressed garlic and fresh squeezed lemon juice is a simple accompaniment to salmon. I also love to use fresh thyme and lemon and served over warm quinoa or a bulgur pilaf.

What’s your favorite way to prepare salmon? Let me know your thoughts on my favorites.

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Simple Meals

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Looking for a quick and light meal option? Check out this herbed citrus salmon topped with a mango avocado salad. I sautéed some greens to go alongside my fish since I chose the mango and avocado which are higher in carbs; however a nice rice pilaf or cilantro-lime rice would also make a great side or meal addition. Check out the recipe below and share your thoughts!

Serves 2

Ingredients:

1lb sockeye salmon

½ tbsp. herb blend (parsley, rosemary, thyme or any of your favorites)

Juice of half an orange

Juice of a lemon

1 mango diced

1 medium avocado diced

1 tbsp. fresh cilantro

1 tbsp. fresh parsley

Salt and pepper to taste

½ tbsp. olive oil

1 clove of garlic

Directions:

1. If preparing rice or side vegetables, start cooking it first.
2. Heat oil over medium heat in a large skillet.
3. Season fish with half the herbs, salt and pepper and place in skillet season side down. Let sear for 3 minutes.
4. While fish cooks, rinse mango. Slice mango off with skin toward the center to score into small squares and place in a small bowl. Repeat with all four sides.
5. Season second side of fish and flip before lowering heat. Add fresh orange juice and half of lemon juice around fish. (Do not pour on top or you could remove seasoning and sear).
6. Cut avocado in half, score into small squares then scoop out into the bowl with mango. Turn off fish and remove from heat.
7. Mince or press garlic into bowl. Rinse and dice fresh herbs and add to the bowl of avocado and mango. Add lemon juice and salt and pepper to taste. *an optional addition in a little cayenne for a kick.
8. Plate and enjoy.

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Stewed Sockeye Salmon

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People are often surprised that I include canned fish in my pantry staples. While we all probably prefer fresh seafood any day, it doesn’t mean you should not have a canned option or two in your back pocket for a time where you don’t have time to go to the store, or if you have other financial priorities. One of my favorite dishes as a kid was stewed salmon in a spicy red sauce. My mom would serve it over rice with a salad or a cooked green vegetable. In keeping with that tradition, I cooked some of my thriving backyard greens. Check out he recipe below.

Stewed Salmon

Serves 4-6

Ingredients:

2 cans of 14.5 oz sockeye salmon 

1 can of stewed tomatoes 

1 5-7oz can of tomato sauce (no salt)

1 1/2 cups diced onion

1 tbsp. minced or pressed garlic

1/2 tbsp. olive oil

2 tsp. garlic powder

2 tsp. Italian seasoning

2 tsp. coarse black pepper

1 tsp. cayenne

Salt to taste (start with 1 tsp)

  1. If serving over rice, cook the desired amount of rice on the stove or in a cooker.
  2. In a medium pot, add olive oil and place over medium heat. Peel and dice onion and add to the pot. Stir.
  3. Mince or press garlic and add to the pot. Add a splash of water. 
  4. Once onions have softened, open and add salmon, stewed tomatoes and sauce.
  5. Gently break stewed tomatoes into smaller pieces against the side of the pot with a spoon. Add seasoning and stir.
  6. Top the pot, lower the heat and simmer for 10-15 minutes. If eating steamed veggies or a salad, prepare it now.
  7. Serve over rice and enjoy.