What you’ll need: 4 tacos
4 corn tortillas
1 6 oz piece of smoked salmon
1/2 tomato chopped
1 batch pickled onions (see sweet potato quesadilla post for recipe)
1 Tbsp cilantro chopped
1 Tsp cotija cheese crumbled
1/2 lime
1/2 Tsp sea salt
What you’ll do:
Warm tortillas in a skillet over medium high heat until lightly browned
Place salmon, tomato, onion and cilantro in taco
Sprinkle with cheese and salt
Squeeze lime juice over taco
Enjoy!!
What you’ll need:
3 russet potatoes cleaned and cut into thin strips for “chips”
1 lb of cod cut into 1″ strips
1 white onion chopped finely
1/4 C olive oil
1/2 C flour (I use unbleached all purpose)
1 container or 2 C panko
2 eggs
3 Tsp sea salt divided
3 Tsp black pepper divided
1/4 Tsp cayenne pepper
1/4 Tsp paprika
What you’ll do:
Preheat the oven to 470 with a baking sheet in the oven
Place cut potatoes in warm water and soak for 5 minutes strain and mix with olive oil, 1 Tsp salt, 1 Tsp pepper and cayenne pepper
Take out the heated baking sheet and place the potatoes on it
Top with onions and bake for 15 minutes, flip the potatoes and bake for an additional 15 minutes
Place flour in a bowl
Whisk eggs together in another
Mix panko, salt and pepper
Season the cod with 1 Tsp of salt and pepper
Dredge in flour, then eggs and last panko
Place on a wire rack over a baking sheet and bake for 15-20 minutes until golden brown and flakey white inside
Serve with malt vinegar and tarter sauce
Enjoy!!
What you’ll need:
Tacos:
2 filets mahi mahi
1/2 Lime (juice)
2 tbsp olive oil divided
1/4 head read cabbage chopped
1 carrot chopped finely
1 bunch green onion chopped (light green & white parts only)
1 tbsp red wine vinegar
1 tsp honey
1 tsp sea salt
1 tsp corriander
Cilantro to garnish
Serrano peppers sliced thinly (optional)
1 head romaine lettuce for “taco shells”
Black Beans:
1 can black beans rinsed and drained
1 can diced tomatoes
2 tbsp Saucey Sauce Brown Sugar Ginger Glaze
1/4 yellow onion chopped
What you’ll do:
Tacos:
Place fish filets in an air-tight container or zip-lock bag with Spicy Garlic Sauce and marinade for at least 10-20 minutes
Meanwhile in a large bowl combine cabbage, carrots, onions, red wine vinegar, honey, corriander, 1 tbsp ollive oil and sea salt together
After done marinading place fish along with all sauce in a medium skilllet coated with olive oil and cook fish over medium heat until white and flakey about 10 minutes
Construct tacos by taking one piece of romain lettuce, next place fish, then top with cabbage mixture
Garnish with cilantro and serrano peppers
Squeeze lime on top of tacos before serving
Beans:
In a small pot combine beans, tomatoes, onions and Brown Sugar Ginger Glaze
Simmer over medium-low heat for about 20 minutes
Add sea salt if desired
Enjoy!!
My husband does not like tuna fish so I use salmon for this dish, but you could use tuna if you prefer.
What you’ll need:
1 filet of salmon cooked through (I use my George Forman) and flaked
2 Tbsp non fat Greek yogurt
2 Tbsp mustard ( I like stone ground)
1/2 lemon (juice)
10 capers
1 dill pickle chopped
Pinch sea salt
What you’ll do:
Mix all ingredients together and enjoy!!
I put mine on red cabbage, added fried leeks (see previous blog post), tomatoes, peas and a but more lemon. I also garnished it with some edible flowers I found that day. Too pretty not to buy!
What you’ll need:
(For 2 salads)
2 salmon fillets
Creole seasoning
Mixed greens
1 carton of Blueberries washed
1 orange peeled and quartered
4 banana peppers
Sliced almonds
Miso dressing (any citrus, asian or soy dressing would bd great )
What you’ll do:
Coat each piece of salmon with creole seasoning and cool thoroughly (I used my George Forman grill)
Layer salad by placing lettuce
Add berries
Add oranges
Add banana peppers
Add dressing
Place salmon in top
Sprinkle with sliced almonds
Enjoy!!
What you’ll need:
1 package of smoked salmon (I use lox)
1 cucumber cut into thin strips
10 pitted large green olives
1 package of baby bell cheese
1 lemon
What you’ll do:
Stuff the green olives with the cheese
Take a small piece of lox and wrap it around the olive
Wrap the cucumber around the olive and secure with a toothpick
Squeeze lemon over all of the roll ups once you are done
Enjoy!!
What you’ll need:
1 halibut filet (about 1/2 lbs)
2 C crab meat (you can use fresh, canned or imitation)
1 stick of unsalted butter (I use vegan butter) softened
1/4 C italian bread crumbs
1 shallot diced
2 green onions chopped
2 cloves of garlic chopped finely
1 red jalapeño seeded and diced finely
1/4 C shredded Parmesan cheese
1/2 lemon (juiced)
Sea salt
Black pepper
4 ramekins
What you’ll do:
Heat oven to 400
Cut the halibut into 4 equal pieces
Place one piece at the bottom of each ramekin
Pour the lemon juice over each piece of halibut
Sprinkle with salt and pepper
Top each piece of halibut with crab, fill the ramekin
In a small bowl mix together: butter, shallots, garlic, onions, jalapeño, bread crumbs and Parmesan cheese
Spoon mixture into the ramekins
Sprinkle with a few more bread crumbs
Bake @ 400 for 15 minutes covered
Take cover off and increase heat to 500, bake an additional 5 minutes until golden brown
Remove from oven and enjoy!!!!
What you’ll need:
5 large eggs
1/4 C milk (I use unsweetened flax seed milk)
2 pieces of cooked or smoked salmon cut into chunks
1/2 C spinach washed
1 bunch of green onions cleaned and sliced thinly (white-light green parts only)
1 batch fresh salsa (see previous blog post for recipe)
Goat cheese (optional)
Sea salt
Crushed black pepper
Cayenne pepper
What you’ll do:
Heat a non stick pan over medium
In a small bowl combine eggs and milk
Add the salmon chunks and brown slightly
Add egg mixture and spinach
Continue to cook while stirring constantly
Add sea salt, black and cayenne pepper to taste (about 1 Tsp of each)
Once eggs are cooked through add goat cheese, cover with a lid and let the cheese melt for 2-3 minutes
Top with fresh salsa and enjoy!!
What you’ll need:
I head of leafy romaine lettuce
1 piece of Ahi tuna (you can leave this out to make it vegan)
1 C unsalted shelled sunflower seeds
3/4 C unsweetened flax seed milk
Juice from 1 lemon
2 Tbsp tahini
10 grape tomatoes chopped
1/4 yellow onion chopped finely
3-4 celery stalks chopped
10 kalamata olives chopped finely
Cayenne pepper
Sea salt
Ground black pepper
Chili powder
Coriander
What you’ll do:
In a food processor or blender combine sunflower seeds, flax seed milk and tahini and blend
Season tuna steak with salt, pepper and chili pepper
Cook tuna steak (you can read my previous blog post for instructions on how to grill ahi tuna)
I used my George Foreman grill this (when I grill Ahi tuna I normally serve it rare but for this recipe I preferred it well done)
Combine the sunflower seed mixture and tuna
Mix thoroughly
Add 1/4 Tsp of sea salt, pepper, coriander, chili powder and cayenne powder
Taste, add more sea salt if wanted
Fold in celery and olives
Scoop about 2 Tbsp into each romaine leaf, top with tomatoes and serve
Enjoy!!
What you’ll need:
Whole wheat dinner rolls
Teriyaki sauce
Dill pickle spears cut in bite size pieces
Red onions sliced thinly
4 pineapple slices
Salmon filet {I use wild caught}
Sea salt
Ground black pepper
What you’ll do:
Cook your salmon after seasoning with salt and pepper (I used my George Foreman grill, you could also BBQ or bake it)
Grill your pineapple until you see the grill marks (on a BBQ or George Foreman)
Assemble:
Slice your dinner roll in half
Spread teriyaki sauce on both sides
Place salmon
Add onions
Add pickles
Add pineapple
Place top on
Secure with a toothpick if desired
Enjoy!!!
Kacey Tess 