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
Method:
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
Enjoy!
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
Method:
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
Enjoy!!
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
Method:
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
Enjoy!
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
Method:
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
Enjoy!
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)
Method:
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
Enjoy!
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
Method:
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
Enjoy!
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
Enjoy!
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
Method:
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
Method:
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
Enjoy!
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
Enjoy!
I served mine with herb crusted mahi mahi
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!!
Kacey Tess 