Stuffed Salmon

Stuffed Salmon

Ingredient List:

2 wild caught salmon filets

1 tbsp olive oil

1 package of sliced mushrooms

5 green onions sliced

1 C spinach chopped

1 C shredded lump crab meat

2 tbsp Srirracha

1/4 C non fat greek yogurt

2 tsp sea salt divided

2 tsp black pepper divided

1 tsp garlic powder

2 sprigs of fresh dill chopped finely

10 pistachio’s shelled and chopped


Turn broil on high

Over medium heat warm olive oil, add mushrooms, onions and spinach

Cook until softened about 5 minutes

Add crab meat, yogurt, sea salt and pepper

Stir and cook until heathed through

Transfer into a bowl and let cool

Season each piece of salmon with sea salt, pepper and dill

Take Salmon filets and cut a V in the middle of each piece to place the crab meat filling

Spoon the filling into each piece

Sprinkle pistachio pieces onto filet

Place the filets back into a skillet over medium heat (add more oil if needed)

Cook on medium for 2 minutes, reduce heat to low and cover

Cook covered for 7-8 minutes

Place oven safe pan into the oven and broil over high for 2 minutes until starting to brown


Serves 2


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


King Salmon with Mango Salsa

King Salmon

Mango Salsa

King Salmon

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

King Salmon

Top with mago salsa

King Salmon


King Salmon



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!