Poached Salmon

Ingredient list:

4 filets of skinless salmon

3 C vegetable broth

2 sprigs fresh dill

1 lemon sliced

10 green olives sliced 

Sea salt + pepper to taste 


Bring broth, dill and lemon slices to a boil, reduce heat 

Add salmon filets 

Simmer for about 8 minutes until cooked through 

Top with sliced olives, sea salt, pepper and additional lemon if wanted 


{dairy free} Shrimp Rissoto

Ingredient list:

1 lb of de-veined, peeled + cooked shrimp

2 tbsp olive oil divided 

2 garlic cloves minced

1 white onion

2 tomatoes chopped (I used vine ripened)

1 tsp sea salt

3 C seafood or fish stock

2 lemons (juice)

2 C mushrooms 

1 bunch asparagus chopped into 1″ pieces 

1 C Aroborio rice

1/2 C almond/soy or flax milk

1 tsp ground black pepper

1 tsp coriander 

1 tsp thyme

Stallions to top if wanted


In a small pot heat oil over medium heat

Add garlic

Cook until fragrant 

Add tomatoes and cook for a few minutes 

Add seafood stock

Reduce heat and keep simmering 

Add onion and cook until translucent 

Add mushrooms and asparagus and cook an additional 2-3 minutes

Add salt, pepper, coriander + thyme

Add the rice and cook until golden brown

Add 1/2 C seafood stalk mixture every few minutes until completely absorbed stirring continuously. Continue this process for about 20 minutes until rice is softened 

Add shrimp and milk and stir until milk is completely absorbed 

Top with chopped scallions 



Cilantro Cod


Cilantro Cod

4 filets of cod fish

1 bunch cilantro cleaned and stems cut off

1 lime (juice)

1 jalapeño seeded, d-veined and chopped roughly

1-2 tsp ginger (fresh is better, if you use dried just add an additional tsp)

10 green onions sliced thinly (divided)

3-4 tbsp olive oil

1 tsp sea salt

1 tsp black pepper


Heat oven to 350

Prepare a cooking sheet with 4 sheets of parchment paper big enough to wrap the fish filets in

In a blender combine cilantro, lime juice, jalapeño, ginger, 1/2 of the onions, 3 tbsp olive oil, sea salt and pepper

If too thick add the additional tbsp oil

Place 1 piece of fish in 1 piece of parchment paper

Evenly distribute the cilantro sauce on top of each piece of fish

Wrap the parchment paper to keep all of the steam in while cooking

Bake for 15-20 minutes until fish flakes easily

Top with additional onions and jalapeño if wanted


Parchment Salmon

Parchment Salmon

Ingredient List:

2 salmon filets

1 lb of asparagus trimmed

1/4 C sliced mushrooms

10 cherry tomatoes

2 scallions sliced thinly

1 yellow pepper sliced thinly

2 tbsp ponzu or soy sauce

1 tsp sea salt

1 tsp lemon pepper

1 tsp garlic powder


Pre heat oven to 400

Prepare 2 pieces of parchment paper on a baking sheet to wrap the fish/veggies in

Place the asaragus on the parchment paper

Add mushrooms + tomatoes

Place salmon on veggies

Pour 1 tbsp ponzu sauce on each piece of fish

Sprinkle with salt, pepper and garlic powder

Top with scallions + pepper slices

Wrap the parchment paper, if there are any tears or openings cover with aluminum foil

Bake for about 25 minutes until fish is cooked through


Tuna Tostada



Tuna Tostada

Ingredient List:

4 corn tostada’s

1 C mexican blend cheese

1 can of black beans rinsed + mashed

1/2 C cooked rice (optional)

1 tbsp olive oil

1/4 C shredded tuna (I used yellowfin)

1 tsp sea salt

1 tsp chili powder

1 tsp black pepper

1/4 c red onion chopped

2 tbsp cilantro chopped

3-4 green onion chopped

4 tbsp guacamole

4 tbsp salsa

1 jalapeño sliced thinly

1/2 lime (juice)


Heat oven to 400

Line a baking sheet with parchment paper or aluminum foil

In a medium skillet over medium heat oil

Season the tuna filet with salt, pepper and chili pepper

Cook through about 4 minutes per side

Remove from heat and rest

Place tostada’s on baking sheet and sprinkle each one with 1/4 C of cheese

Place in oven and bake until cheese is melted about 5 minutes

Heat beans in microwave for 2-3 minutes and then mash

Shred or slice tuna thinly

Place the tostada on a plate and top with beans, rice, onion, cilantro, onion, tuna, guacamole, salsa and jalapeño

Squeeze the lime on top and sprinkle with sea salt


Print Tuna Tostada Recipe

Panko-Lemon Cod

Lemon-Panko Cod

Lemon-Panko Cod

Lemon on lemon on lemon kind of night.  I can never get enough lemon, I add it to almost everything.  I decided instead of adding it as an afterthough tonight I would spotlight it.  I put lemon in the panko breading for this fish and added it to the  jasmine rice.  I have a garden full of mint and wanted to include that also.  This meal leaves you feeling refreshed but satisfied.  I hope you enjoy it as much as I did!

Ingredient List:

4 pieces of cod fish

1 C  panko

1 lemon (juice + zest)

2 tbsp olive oil

1 tsp sea salt

1 tsp lemon pepper

1 tsp dried parsley

1 tsp dried thyme


Pre-heat oven to 350

Mix panko, oil, salt, pepper, parsley + thyme in a medium bowl

Press panko mixture firmly into each piece of cod

Place on metal rack

Bake for 15-18 minutes until golden brown and cooked all the way through


Print Recipe

Lemon-Panko Cod cod2

Sriracha Crab Roll with Fried Avocado

Crab Roll

Sriracha Crab Roll with Fried Avocado

Ingredient List:

2 oz lump crab meat

(I found mine in the refrigerated seafood section at my local grocery store)

1 tbsp Sriracha

1-2 tbsp non fat greek yogurt or mayo

2 large dill pickle spears chopped

1 tbsp dill pickle juice

4 green onions chopped

1 large avocado cut into spears

1/2 C panko

1 tbsp olive oil

1 peeled cucumber sliced thinly

2 tbsp rice wine vinegar

Romaine lettuce

Sea salt

Black pepper

Dinner rolls

Method:  Makes 6 rolls

In a medium bowl combine crab, Sriracha, yogurt, pickles, pickle juice and onions

Cover with plastic wrap and refrigerate

In a plastic bag or small bowl combine cucumbers and vinegar, let marinade while making the avocados

In a small bowl combine bread crumbs, salt and pepper

Toss avocados in bread crumbs

Heat oil over medium and add avocados

Fry on each side until golden brown, about 3 minutes per side

Place lettuce on dinner roll, top with crab salad, cucumbers and avocados


Print Recipe

Crab Roll crabroll3 crabroll4

Crab Legs

crab lrgs

Crab Legs

I made this crab leg dinner for 2 for under $30!  I found the king crab legs at Smith’s grocery store for $7.99 per lb.  I served them with oven roasted-rosemary potatoes and a pre-made chopped kale salad.

Ingredient List:

2 lbs of king crab legs

Fresh dill

1/2 lemon sliced

1 tsp sea salt


Fill a large stock pot half way up with water

Add dill, lemon, salt and crab

Bring to a boil, reduce and steam for 10 minutes

Drain water and serve warm with melted butter

Oven roasted rosemary potatoes

Ingredient List:

4 red potatoes sliced thinly

1 tbsp olive oil

1 tbsp fresh rosemary chopped

1 tsp sea salt


Pre-heat oven to 425

Prepare a baking sheet with aluminun foil

Place potatoes on baking sheet

Toss with olive oil

Sprinkle with rosemary and sea salt

Bake at 425 for 15 minutes, flip and bake an additional 15 minutes or until browning

Remove from oven, place on a plate covered with paper towel


crab legs crab3

Cauliflower {rice}

Cauliflower Rice

What you’ll need:

1 tbsp olive oil

1/2 head of cauliflower pulsed in the food processor until the consistency of couscous rice

1 bunch asparagus

1 C sun dried tomatoes

1 bunch leeks sliced and cleaned

(I added the meat from 1 lobster tail to mine)

2 tsp garlic salt

1 tbsp bullion paste (I used lobster better than bullion)

What you’ll do:

Re-hydrate the sun dried tomatoes by placing them in a bowl of warm water

In a large skillet (I used cast iron) heat oil over medium heat

Add leeks and cook about 5 minutes until leeks are soft

Add sun dried tomatoes (drain water and chop roughly)

In a small sauce pan filled with water , add asparagus and boil for a few minutes

Remove from heat and chop

Set aside

Add cauliflower to skillet along with garlic salt and bullion paste

Cook until heated through (do not over cook)

Add asparagus

Add lobster (if wanted, optional)

Toss everything together in a large bowl


I served mine with herb crusted mahi mahi 

Smoked salmon tacos


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