Seafood – Page 2 – Kacey Tess

{healthier} Eggs Florentine with Smoked Salmon Lox

What you’ll need: Single Serving

1 English muffin toasted
1 Tsp stone ground mustard
1/4 avocado
10 spinach leaves (steamed)
Smoked salmon lox
1 poached egg
Sea salt
Ground black pepper
Parsley

What you’ll do:
Toast the English muffin

Poach the egg by bringing about 2 inches of water to a boil over medium. Add 1 Tbsp white vinegar. Carefully add egg (I place the egg in a small dish before pouring it into the water). Boil for 4 minutes. Turn heat off, using a slotted spoon remove the egg and place on a paper towel to absorb excess water.

Place English muffin on a plate, spread mustard on both sides

Add avocado and season with salt and pepper

Add spinach

Add lox

Place egg on top

Garnish with parsley

Enjoy!

{gluten free} Crab & Arugula Stuffed Mushrooms

What you’ll need:

1 Tbsp olive oil

6-7 large white stuffing mushrooms

1 C lump crab meat

2 red jalapeños seeded, de-veined and sliced thinly

2 garlic cloves chopped finely

2 Tsp Salt

1 Tsp Onion powder

2 C Arugula

1 bunch Green onions chopped finely

1/4 C Feta cheese

1 Tbsp Red wine vinegar

What you’ll do:

Preheat oven to 375

Remove stems from mushrooms and chop finely

Add mushroom stems, garlic, salt, onion powder and jalapeño to a skillet heated over medium with olive oil

Cook for about 5 minutes until mushrooms are soft

Add crab and cook for 2-3 minutes until heated through

Add arugula, cheese and vinegar

Continue cooking for another 2-3 minutes until arugula is wilted

Spoon mixture into mushrooms

Place mushrooms on a greased cookie sheet

Bake at 375 for 15 minutes

Enjoy!!

Salmon-Salad

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!

Summer Berry Salmon Salad

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!!

Smoked salmon roll ups

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!!

Linguine with clams

What you need:

1 pound of clams

1 pound of shrimp (cleaned and cooked)

1 crate of button mushrooms sliced

1 package of whole wheat linguine

1 shallot

1 bunch of fresh chives

1 small carton if heavy whipping cream

2 C vegetable stock

3 Garlic cloves minced

2 Tbsp butter

2 Tbsp flour divided

Sea salt to taste

Ground black pepper to taste

What you’ll do:

Scrub the clams until they’re clean

Place the clams into warm water and add the Tbsp of flour

Let them sit in the flour for about 10 minutes until they start opening

Take them out of the flour mixture and place then directly into a pot of boiling water( 1/4 C) (I use veggie stock to add flavor)

Steam for 3-4 minutes

Any clams that didn’t open discard

Set clams aside

In a medium sauce pan melt the butter and add the garlic

Cook for 1-2 minutes

Add vegetable stock

Bring to a boil

Add whipping cream

Add chives

Add shallots

Add Tbsp flour

Stir continuously over medium heat until it starts to thicken about 20 minutes

Add mushrooms and cook another 5 minutes

In a large pot bring water to a boil

Add the linguine

Cook for 7 montes

Strain thoroughly

In a large bowl add linguini, sauce, clams and shrimp

Combine thoroughly

Enjoy!!!

Crab Topped Baked Halibut

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!!!!

Salmon scramble

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!!

Ahi tuna lettuce wraps

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!!

Hawaiian Salmon Sliders

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!!!