Archive for SEAFOOD

Herb Crusted Salmon with Wild Rice and Lemon Balsamic Salad

With the Lenten season upon us, I’m looking for opportunities to cook my favorite seafood different ways.  One of my favorite types of seafood is salmon.

This is a very simple meal that’s healthy and delicious.  I know it’s expensive (unless you’re a fisherman/woman and catch the salmon yourself), but if you can, use wild caught versus farm raised salmon.  Without coming off sounding like a nutrition-nazi, suffice it to say that some (not all) farm-raised fish are grown and raised commercially in tanks or controlled pens.  Due to the compact farming environment, these fish tend to have more artificial dyes, antibiotics, toxins and MORE FAT than compared to the wild-caught varieties.

Okay, I’ll get off my soap box now.  But seriously, like my daughter said, you can’t put a price on your health, can you?

Serve the salmon with Wild Rice and a side salad with my delicious Lemon Balsamic Dressing and you’ve got yourself a delicious and healthy meal. (Click here for my Wild Rice recipe, and here for my Lemon Balsamic Salad Dressing recipe.)

Give my recipes a try.  I think you’ll like them. 🙂

Herb Crusted Salmon with Wild Rice and a Side Salad with Lemon Balsamic Salad Dressing

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Ingredients:

  • 3-4 pounds wild caught salmon, cut into filets (about 7 or 8 filets)
  • 4 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 4 tablespoons tahini
  • 1 teaspoon salt
  • 4 tablespoons coconut flour
  • 6 tablespoons dried parsley (or use fresh)
  • Freshly ground pepper, to taste

 

 Directions:

1.  Line a baking sheet with parchment paper.  Place the salmon filets on top of the parchment paper.

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2.  Mix the olive oil, garlic and tahini together.  Rub the mixture all over the top of the salmon.

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3.  In a small bowl, mix together the salt, coconut flour, dried parsley and black pepper.  Sprinkle the mixture over each salmon filet.  Use your hand or the back of a spoon to press it into the tahini mixture.

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4.  Bake at 450 degrees for 10-12 minutes.

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5.  When the salmon is done, serve with Steamed Wild Rice and a side salad (about 1 cup of mixed greens and sliced onion) drizzled with Lemon Balsamic Salad Dressing.

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ENJOY!

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Gumbo-laya

My family loves both Gumbo and Jambalaya. Today, we couldn’t decide which dish to make so I combined the two and made a combo that I call Gumbo-laya. 😉

What’s the difference, you ask?

Gumbo is a soup, made with a base of a very dark roux (made from cooking oil and flour until it turns dark brown). Gumbo also has okra, which helps to thicken the soup. The meat in gumbo depends on what you prefer, but it usually has some type of sausage (usually pork Andouille sausage) and seafood (shrimp and lump crab meat).

Jambalaya is a rice dish (not soupy at all) where the rice is cooked with the meat, along with onions, celery, peppers, stock and seasonings. It does not contain a roux since it isn’t soupy. Jambalaya also usually adds tomatoes.

My Gumbo-laya has a combo of the two. It’s soupy, uses a roux (but not a dark one) to thicken it, has okra and tomatoes along with the trinity of onions, celery and peppers, and of course, rice too. I use a wild rice medley in this recipe to up the health factor, but you can use the rice you have on hand.

Speaking of healthy, this recipe is actually pretty nutritious, believe it or not. Aside from the 1/2 cup of flour I used to make the roux, everything else is good for you. Here are the highlights:

  • Organic chicken stock made from free-range chickens
  • Turkey kielbasa instead of traditional high-fat Andouille sausage
  • Heart healthy olive oil (a good fat), and only a couple of tablespoons, not a half CUP like traditional gumbo
  • Organic wild rice

To keep the health benefits high, you can omit the shrimp and use shredded boneless, skinless chicken breast instead.

Give my recipe a try. It’s delicious…and I think you’ll like it. 🙂

Gumbo-laya

Ingredients:

  • 1 package turkey kielbasa
  • 1 medium onion, diced
  • 4 celery stalks, diced
  • 1 green bell pepper, diced
  • 1 tablespoon garlic, chopped
  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 2 quarts chicken stock
  • 1 1/2 pounds peeled and deveined shrimp
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 can (28 oz.) diced tomatoes, drained
  • 1 cup wild rice medley
  • 3 cups sliced okra (you can use frozen okra)
  • 3 stalks green onions
  • Optional: Tabasco sauce

Directions:

1. Slice the kielbasa into 1/4-inch pieces, then cut each piece half. Place the sausage into a large soup pot.

2. Add the onions, bell peppers and celery to the pot. Cook over medium high heat until the onions are translucent.

3. Make a small well in the middle of the pot by pushing the sausage mixture to the side. Pour the olive oil into the well.

4. Pour the flour (all at once) into the well, on top of the olive oil. Stir the flour and oil together, then stir it into the sausage mixture.

5. Pour the chicken stock into the pot, stirring as you pour.

6. Add the shrimp and chopped garlic to the pot. Place a lid on the pot; continue to cook over medium high heat.

7. In a small bowl (I used the measuring cup I used for the flour–why dirty more dishes?), mix the spices/seasonings together (paprika, sea salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme).

8. Stir the seasonings into the pot.

9. Add the drained tomatoes.

10. Add the rice.

11. Add the okra.

12. Turn the heat down to medium low and simmer for 20-25 minutes, or until the rice is done. Stir occassionally. Taste to adjust for seasonings. Optional: Add a few shakes of Tabasco sauce.

Sprinkle sliced green onions on top, serve and ENJOY!

 

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Hoisin Honey Glazed Salmon

One of my favorite ways to prepare salmon is to bake it with some sort of savory sauce.  The sauce keeps the salmon moist (adds tons of flavor too), and it bakes up in just minutes so you can have dinner on the table in no time.

This sauce is super delicious; if you like sauce (like I do), you might want to double the recipe so you have enough to drizzle over your rice. 🙂

Give my daughter’s recipe a try.  I think you’ll like it.

Hoisin Honey Glazed Salmon

 

Ingredients:

  • 4 medium salmon filets
  • 5 tablespoons hoisin sauce
  • 4 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon honey

Directions:

1.  Clean and debone the salmon filets.  Place in a 9X13 pan.  Set aside.

2.  In a small mixing bowl, place the hoisin sauce, soy sauce, sesame oil and honey.  Stir to combine.

3.  Pour the sauce over the salmon filets.  Bake at 400 degrees for 15 minutes.

4.  Serve with my Kicked Up Brown Rice and my daughter’s Sesame Garlic Green Beans and ENJOY! 🙂

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The Best Sashimi Ever

I love sashimi!

If you don’t care to eat raw fish, then I’m sorry, but this recipe is not for you.  BUT, you can share it with someone who does! 🙂

In the words of my daughter, “I love, love, love this! It’s almost as good as your tuna poki!”  That’s my picky-eater daughter, mind you.  She even eats the shredded RAW RADISH in this dish! YES!

Radish, you ask?  In sashimi?  Don’t knock it ’till you try it.

My inspiration is from this fantastic sushi restaurant in Vegas (sorry, folks, I can’t name the restaurant here), but if you’ve lived in Vegas before, you’ve probably been to or heard of this place — look at the photo below, recognize it yet? 😉

This recipe is all about the sauce, I think.  It’s my version of ponzu sauce.

Give my recipe a try.  I think you’ll like it.

 

The Best Sashimi Ever!

Ingredients:

Good quality ahi tuna, thinly sliced

1 bunch green onions

1 long white radish (the one below is called an Icicle Radish)

Sashimi Sauce:

The juice of 3 lemons and 2 limes

1/4 cup rice vinegar

1 cup soy sauce

1/4 cup mirin

1 small piece of dried kelp, about a 4-inch piece will do.  You can find this and the other ingredients for this recipe at most Asian markets.

2 packets dried bonito flakes (0.17 oz. per packet).  The kind I buy comes in a package that contains 5 of these packets.

1-inch piece ginger, grated

Cayenne pepper, about 1/4 teaspoon, more or less to taste.  I like using Cayenne — it dissolves easily, and it’s not too spicy.  Even my “little” one eats it.  Well, she’s not so little anymore, but she’s sooooo picky!

Kewpie mayonnaise.  Don’t substitute with regular mayo.  The main difference between Kewpie and regular mayo is that kewpie is made with the egg yolks only, whereas some regular mayos are made with either only egg whites or whole eggs.  Kewpie is also creamier and just a tad bit sweeter that regular mayo.  Anyhow…look for and use kewpie mayo for this dish (no subs).

Directions:

Rinse, peel, and grate the radish. I used a box grater, grating the radish on the side with the second smallest holes. Set aside.

Place the lemon and lime juices into a mixing bowl. I picked out the seeds before squeezing the juice out of them (I like leaving the pulp in the sauce). You can use squeeze the juice into a small strainer if you want to strain out the pulp.  You need about 1 cup of juice.  If you have smaller fruits and get less than a cup of juice, squeeze more juice out of either a lemon or lime (your preference) to get about a cup of juice.

Pour in the rice vinegar.

Add the soy sauce.

Add the mirin.

Add the dried kelp. Leave the pieces big — you’re going to remove this later.

Add the bonito flakes.

Add the grated ginger. Use fresh ginger — the powdered stuff just won’t taste the same.

Sprinkle in as much cayenne pepper as you like. You can also add in chopped hot chili peppers.

Mix to combine. Set the mixture aside. Let it sit for at least an hour to allow the flavors to meld. Use a fork to pick out the pieces of kelp; discard the kelp. If you want a smooth sauce, pour it into another bowl with a strainer over the top.

After an hour, place about 2 tablespoons of kewpie mayo into a shallow dish. Pour in 1 cup of the sauce mixture. (Refrigerate any unused sauce.)

Use a whisk or a fork to mix the kewpie mayo into the sauce mixture. I know, it doesn’t look very appetizing right now, but trust me…it’s delicious…so delicious you might just want to drink the sauce! 🙂

Place the shredded radish into the center of the dish.

Place thin slices of ahi tuna on top of the shredded radish.

Squeeze more kewpie mayo on top of the fish. Sprinkle sliced green onions on top. Drizzle more sauce over the fish. Optional: sprinkle smelt roe on top of it all.

Serve immediately (it’s delicious with steamed white rice) and ENJOY!

 

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Soy Ginger Tilapia

Tilapia is a great choice when you’re looking for a quick and easy (healthy too!) meal. With just 8 simple ingredients (including the fish), you can have this dish on your dinner table in less than 30 minutes!

For a healthier alternative, use low sodium soy sauce in place of the regular soy sauce and oyster sauce if you want to cut back on sodium.

Give my recipe a try. I think you’ll like it. 🙂

Soy-Ginger Tilapia

Ingredients:

16 small tilapia filets (I buy them frozen, skinned and deboned)

1 cup soy sauce

1/2 cup red wine vinegar

3 tablespoons oyster sauce

3 tablespoons honey

1 tablespoon minced garlic

1 tablespoon grated ginger

1 bunch green onions (about 7 stalks), thinly sliced

Directions:

Prepare the tilapia:

I buy my tilapia frozen. They come about 16 small filets to a bag, with each filet individually wrapped. If you buy the fish frozen like I do, thaw them out, then remove each filet from the wrapping. Rinse the filets then place them in a shallow baking dish. I use two 9×13″ baking pans, placing 8 filets in each one. It’s okay of the filets overlap a bit.

Now that you’ve prepared the fish, make the soy-ginger sauce.

It’s also a good time to preheat your oven to 375 degrees F.


Make the Soy Ginger Sauce:

In a small microwave-safe mixing bowl, combine the soy sauce, red wine vinegar, oyster sauce, honey, garlic, and ginger. Microwave the mixture for one minute — you want to heat the mixture so that you can easily dissolve the honey. After heating, stir with a fork to combine all the ingredients.

Add the green onions; stir to combine.

Pour the mixture over the tilapia filets. It may look like too much sauce, but trust me, you want the filets covered in the mixture so that it soaks into the fish during baking. That, and you’ll want some of the extra sauce to pour over your rice! 🙂

Bake the fish at 375 degrees F. for 12 to 15 minutes. This fish cooks fast, so check for doneness at the 12-minute mark. The fish is white, and flakes easily with a fork when done.

Serve with hot white rice, and don’t forget to pour some of the delicious soy-ginger sauce over the rice too!

ENJOY!

 

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