Stuffed Salmon

Stuffed Salmon

Ingredient List:

2 wild caught salmon filets

1 tbsp olive oil

1 package of sliced mushrooms

5 green onions sliced

1 C spinach chopped

1 C shredded lump crab meat

2 tbsp Srirracha

1/4 C non fat greek yogurt

2 tsp sea salt divided

2 tsp black pepper divided

1 tsp garlic powder

2 sprigs of fresh dill chopped finely

10 pistachio’s shelled and chopped


Turn broil on high

Over medium heat warm olive oil, add mushrooms, onions and spinach

Cook until softened about 5 minutes

Add crab meat, yogurt, sea salt and pepper

Stir and cook until heathed through

Transfer into a bowl and let cool

Season each piece of salmon with sea salt, pepper and dill

Take Salmon filets and cut a V in the middle of each piece to place the crab meat filling

Spoon the filling into each piece

Sprinkle pistachio pieces onto filet

Place the filets back into a skillet over medium heat (add more oil if needed)

Cook on medium for 2 minutes, reduce heat to low and cover

Cook covered for 7-8 minutes

Place oven safe pan into the oven and broil over high for 2 minutes until starting to brown


Serves 2


One Pan Roasted Sea Bass + Veggies

Sea Bass10
Roasted Sea Bass

I love cooking, but I hate dishes.  One pan or pot recipes make me so happy, especially when they taste this good!  This is the perfect weekday meal and you can substitute sea bass for any thick fish filet.

Ingredient List:

1 lb Sea Bass

3 tbsp olive oil

1 head of broccoli cut into florets

1 C cherry tomatoes halved (I used brown cherry tomatoes I found at Sprout’s)

1 shallot sliced

2 tsp minced garlic

1 tbsp capers (optional)

10 pitted green olives sliced

Sea Salt

Black Pepper


Prepare a greased baking sheet

Turn oven on low broil

Toss broccoli florets with 1 tbsp olive oil, spread out on  3/4 of baking sheet and sprinkle with salt and pepper

Bake for 5 minutes

In a medium bowl combine remaining 2 tbsp oil, tomatoes, shallot, garlic, capers and olives

Remove broccoli from oven

Place sea bass on baking sheet

Sprinkle with sea salt and pepper

Sea Bass1.jpg

Pour tomato mixture on top of fish (most of it will fall to the sides)

Sea Bass2

Sprinkle with sea salt and pepper again

Place pan back in oven and broil for 15-20 minutes (I had an extra thick piece of fish, it took 20 minutes to cook through)

Sea Bass7

Your fish is done when flakey and opaque


Print Sea Bass + Roasted Veggies Recipe

Open face egg sandwich


I always find myslef making the same thing for breakfast: toasted english muffin + smoked salmon + egg + capers + whatever veggies I happen to have in the fridge. I happened to have asparagus and pickeled onions today.  There is nothing better than a runny yolk soaking into the muffin.  I pan fried my asparagus for a few minutes in olive oil and added some lemon flavored balsamic before I turned the heat off.  I always fry my eggs over easy, but do them to your liking.  I spead chive cream cheese on the muffin and then layered all this goodness together.  I make a version of this at least once a week.  Avacado would be a great addition but I didn’t have any on hand.

I was so happy when I stumbled upon these dishes at Capital City Antiques in Salt Lake City.  I love buying things that have history and these two went together so well.  I found a few great pieces that I am excited to share with you over the next few weeks!


Tuna Wrap

Tuna Wrap

Tuna Wrap

Ingredient List:

2 tuna steaks

2 tbsp soy sauce

1 tbsp honey

2 tbsp olive oil

1/4 sesame seeds ( I used toasted sesame seeds and black sesame seeds)

1 tsp black pepper

1 tbsp coarse sea salt

6 large lettuce pieces

1 avocado diced

10 cherry tomatoes halved


In a small bowl combine soy sauce, honey and olive oil

Combine sesame seeds, pepper and salt

Dip each tuna steak in sauce (make sure every side has the soy sauce mixture to ensure the sesame seeds stick)

Dip each tuna steak in the sesame seed mixture

Cook tuna on your griddle until browned on each side (about 2 minutes)

Let rest for a few minutes while you prepare all veggies

Cut tuna into 1/4” pieces

Construct your wrap


Serves 2

Print Recipe

tuna wrap tunawrap2 tunawrap3 tunawrap4

1 jalapeno sliced

Broiled Black Cod

black cod

Broiled Black Cod

Ingredient list:

1 lb black cod cut into 4 equal portions

1 tbsp soy sauce

2 tbsp white wine vinegar

1 tbsp honey

1/2 lemon (juice)

1 tsp toasted sesame oil


Mix soy sauce, vinegar, honey, lemon and sesame oil together

Place fish in a ziplock and pour marinade over the fish

Refrigerate for at least 30 minutes

Turn oven to broil

Line a baking sheet with foil and spray with non-stick spray

Place fish on baking sheet

Pour remaining marinade over fish

Bake for 8-10 minutes until opaque and golden brown on top


Serves 4

Print Recipe

Black Cod blackcod3 blackcod4




Ingredient List:

2 tbsp unsalted butter, room temperature

2 carrots chopped into matchsticks size pieces

1 stalk celery, finely chopped

2 garlic cloves minced

1 large shallot minced (1 tbsp reserved for bread)

3 sprigs rosemary

1 tsp dried thyme

1 can whole peeled tomatoes (14.5 oz)

8 ounces clam juice

1 C vegetable stock (or 1 C water and 1 tsp better than bullion)

1 lb fresh mussels

1  lb cod or any white fish cut into small pieces

1 baguette cut into 1/2 diagonal pieces

Sea Salt


Turn broiler on high

In a large skillet (oven-safe) over medium heat melt 1 tbsp butter and add carrots, garlic, celery, garlic and shallots

Cook until shallots are browned about 5 minutes

Add rosemary, thyme and tomatoes

Reduce heat to low and simmer for an additional 5 minutes

Season with sea salt (around 1 tsp)

Add clam juice, stock and mussels

Cover and cook 5 minutes

While steaming mussels spread the other 1 tbsp of butter over each piece of baguette, sprinkle with sea salt, reserved shallots and additional rosemary

Add fish and bring to a simmer

Place bread on top of Cioppini

Remove skillet from cooktop and place under the broiler

Broil until the butter is melted and bread is browned (about 2-3 minutes)

Remove from oven and serve


Cioppino Cioppino

Shrimp tacos with nectarine salsa


What you’ll need:


1 plum chopped 

1 large nectarine chopped 

10 cherry tomatoes quartered 

1/2 red onion sliced thinly 

1/2 lemon (juice)

1tsp sea salt

1 Tbsp basil paste

10 fresh mint leaves 


Small corn tortillas

Can of sweet corn drained

1 lb raw shrimp

Fish seasoning (or season salt)

1/2 lemon (juice)

1 Tbsp olive oil

What you’ll do:

Turn your oven to broil

Prepare a baking sheet with aluminum foil 

Clean the shrimp and season them with the olive oil and fish seasoning 

Broil for 3-4 minutes until cooked through

Heat a skillet over high and warm each tortilla on both sides

Cook corn in microwave or on the oven until warm

Construct your tacos by placing the shrimp inside, then the salsa, and finish with the corn

I garnished mine with parsley and Srirracha salt 


Blackened Talapia

What you’ll need:

2 fillets of Talapia 

1/4 Tsp of each of the following:

Sea salt

Black pepper

Onion powder


Celery seed


Garlic powder


Dash of cayenne pepper

Rub spice mix into fish and cook on your grill (I used my George Foreman) until seasoning is blackened and fish is flakey.

I served mine with parsnips and broccoli I sautéed in olive oil while my fish was cooking. I seasoned the veggies with garlic salt and black pepper. It takes about 8 minutes to cook the parsnips and only 4-5 to cook the broccoli.

King Salmon with Mango Salsa

King Salmon

Mango Salsa

King Salmon

What you’ll need: 4 servings

1 mango peeled and chopped

1 C pineapple chopped

1 C cherry tomatoes quartered

10 mint leaves

1 tbsp fresh basil chopped or basil paste

1/4 C red onion chopped finely

1 tsp sea salt

1/2 lemon (juice)

4 pieces king salmon (or any type of salmon you prefer)

4 tsp fresh dill or dill paste

1 tsp mustard seed

2 tsp sea salt

2 tsp black pepper

What you’ll do:

Mix mango, pineapple, tomatoes, mint, basil, red onions, salt and lemon juice together

Set aside

Top each piece of salmon with dill, mustard, salt and pepper

Grill for 10 minutes over medium-high heat (alternatively use your George Foreman grill)

Squeeze additional lemon juice over each piece if wanted

King Salmon

Top with mago salsa

King Salmon


King Salmon

Herb rubbed mahi mahi

Herb rubbed mahi mahi
Herb rubbed mahi mahi

What you’ll need:  4 Servings

What you’ll need:

4 pieces of mahi mahi

3 tbsp olive oil

1 tsp dried thyme

1 tsp dried basil

1 tsp dried rosemary

1 tsp dried oregano (you can use any dired herbs you have on hand)

1 tsp sea salt

1 tsp fresh ground pepper

What you’ll do:

In a gallon size zip lock bag add fish, 2 tbsp olive oil and all spices

Marinate for at least 20 minutes

Add remaining 1 tbsp oil to a large skillet and heat over medium high heat

Add fish and cook 3-4 minutes per side until fish is cooked though and flaking

Sprinkle with salt