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!
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
Top with mago salsa
Enjoy!!
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!
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:
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:
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!!!
What you’ll need:
1 bag of spinach cleaned
1/2 Red onion
10 sugar snap peas cleaned and cut in half
3-4 spears of pickled asparagus
3-4 large button mushrooms sliced thinly
10 cherry tomatoes halved
1 package of smoked salmon ( I prefer to use Lox)
Sea salt to taste
Black pepper to taste
Goat cheese or feta cheese (optional)
1 batch of red wine vinegar dressing (recipe in previous blog post) or store bought
Mix all ingredients except salmon together thoroughly
Add salmon after you have plated the salad
If wanted add goat cheese or feta
Enjoy!!!
What you’ll need:
2 half pound fillets of salmon
Olive Oil
Salt
Pepper
Chilli Pepper Seasoning
Lemon
Yellow Squash X1
Pineapple Salsa(Recipe Below)
What you do:
Preheat oven to 350 degrees F
Place the salmon fillets on tinfoil (one per piece of salmon)
Pour olive oil on each fillet so it is covered
Sprinkle salt and pepper on each fillet (both sides)
Wrap and seal tin foil around salmon
Place tinfoil packages on a cookie sheet
Place cookie sheet in oven
Cook at 350 degrees F for 40 minutes or until cooked
While Salmon is baking get a large frying pan
Place 1 TBLS of olive in pan and heat on Med-High heat
Cut yellow squash into thin pieces
Place yellow squash in the olive oil
Season with salt, pepper and chilli powder
Once squash starts to turn translucent remove it from heat.
Place squash on plate
Remove salmon from oven once it’s cooked
Place Salmon on the squash
Squeeze lemon on top of salmon and squash
Season with salt to taste
Place pineapple salsa on top of salmon
To make pineapple salsa you can replace the tomatoes in your favorite salsa recipe with pineapple or see below an easy pineapple salsa I use.
Pineapple Salsa:
1 can pineapple
1 red onion
1 Red pepper
1 jalepeno pepper
1/4 bunch cilantro
1 lime
1 TSP salt
Chop finely and mix together or place all ingredients in a food processor until chopped finely.
Enjoy!
Kacey Tess 