Thai Tuna Salad

• 3: 70 gram cans of tuna, drained
• 1 med red bell pepper, diced
• 1/2 red onion, diced 
• 1 cucumber, sliced thinly and diced 
• 1/4 cup sesame oil 
• juice of 1 lime 
• salt and pepper to taste
• sesame seeds, garnish

In a large bowl, break up the tuna into smaller pieces.
Mix in the red bell pepper, red onion, and cucumber. Pour the sesame oil on top and stir to combine everything. Lastly add the juice of 1 lime and stir again to combine.
Salt and pepper to taste and garnish with sesame seeds before serving.

If you feel more sesame oil is needed, feel free to add more to your taste!

Source: https://www.tablefortwoblog.com/thai-tuna-salad/

Garlic Butter Baked Salmon in Foil

ingredients:

• 1 ¼ pound sockeye or coho salmon (preferably wild caught)*
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 tablespoon chopped parsley, for garnishing (optional)

Directions:

1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
2. In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
3. Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
4. Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.

Notes:

1. I suggest using a good quality salmon for this recipe. Try to avoid using ‘pink salmon’ as this type of salmon is quite watery and will release lots of water in the baking process causing the fish to be wet and not flakey.
2. Please note: baking time may vary slightly due to thickness of fish. Feel for firmness on the thickest part of the filet to make sure your fish is cooked through.
3. The salmon can also be wrapped in foil and barbecued at 375º-400ºF for about the same amount of time give or take a minute or two. Allow the salmon to ‘broil’ the same way you would in the oven, by opening the foil and allow the fish to dry out for just 1-2 minutes.

Source: http://littlespicejar.com/garlic-butter-baked-salmon-in-foil/#

Herb Butter Salmon with Charred Tomatoes and Green Beans

Ingredients
2 cups cherry tomatoes
4 cups string beans
2 T EVOO or grass fed melted butter
pinch sea salt
pinch cracked black pepper
1 lb wild caught salmon

For the Herb Butter

• 1/4 cup grass-fed butter
• 1/4 cup packed fresh parsley
• 1/4 cup packed fresh basil
• 2 garlic cloves, minced
• Pinch fine sea salt

Preheat oven to broil high.

In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.

Place on a baking sheet and broil for 5 minutes.

While broiling, combine butter ingredients in a blender and blend until combined.

Brush onto salmon and add the salmon to the baking sheet.

Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.

Source: acalcualtedwhisk.com

Tomato Herb Butter

Source: Cooking Light, July 2016

Dilly Salmon Packets (with Asparagus)

Source: Cooking Light, July 2016

Snapper Fra Diavolo

Source: Cooking Light, July 2016

Fish Tacos with Sweet Pickle Sauce

Source: Cooking Light, August 2016

Sriracha & Lime Salmon with Brussel Sprouts

Serves: 2 servings

Ingredients

• ~1 pound of brussel sprouts, stemmed (fresh or frozen)
• 4 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 2 medium-large pieces of salmon
• ¼ cup of honey
• Juice & zest of ½ a medium lime, plus extra juice for serving if desired
• ½ teaspoon of sea salt
• 2 teaspoons of sriracha sauce
• 1 handful of lightly chopped cilantro (optional)

Instructions

1. Pre-heat oven to 425 degrees F.
2. In a large skillet, heat the oil and butter over medium heat and add in the brussel sprouts and garlic. Saute for 7-8 minutes and then take the skillet off of the heat.
3. In a small bowl combine the honey, lime juice & zest, sriracha sauce, and salt.
4. Taking each piece of salmon individually, dip it into the sauce so that it is covered on each side. Place the salmon in the middle of the skillet.
5. Once the salmon is placed, pour the remainder of the sauce over top of the 2 pieces of salmon. The juices will spread throughout the pan which is okay.
6. Bake in the oven for 15 minutes.
7. Top with cilantro and extra lime juice and ENJOY!

Source: http://www.yummly.com/recipe/external/Sriracha-_-Lime-Salmon-w_-Garlic-Roasted-Brussel-Sprouts-1452785

spicy sesame-lime salmon

PREP TIME 5 MINS • COOK TIME 10-12 MINS • SERVINGS 4

2 tablespoons ghee or coconut oil, melted
4 (4- to 6-ounce) wild salmon fillets
4 tablespoons Spicy Sesame Ginger Dressing
2 tablespoons white sesame seeds
1 lime, cut into wedges
1 tablespoon red chili flakes (optional)

Preheat the oven to 350°F.

Brush an oven-safe pan with the ghee or coconut oil in the shape of your pieces of fish, then place the salmon in the pan on the greased areas. Brush each piece of fish with 1 tablespoon of the Spicy Sesame Ginger Dressing, then sprinkle each piece with 1/2 tablespoon of the white sesame seeds.

Bake for 10 to 12 minutes or until the fish is light pink all the way through.

Squeeze a lime wedge over each piece of fish and sprinkle with chili flakes, if using.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3559-3564). Victory Belt Publishing. Kindle Edition.

salmon salad with capers & tomato

4 (6-ounce) cans salmon*
1/2 cup Healthy Homemade Mayonnaise 
1 cup diced tomatoes
1/4 cup capers, drained
juice of 1 lemon
sea salt and black pepper to taste
lettuce leaves, for serving (optional)

In a food processor, pulse the salmon with the mayonnaise until it’s creamy in texture.
Transfer the salmon to a mixing bowl and add the tomatoes, capers, and lemon juice. Mix to combine, then season with salt and pepper.

Enjoy this salad wrapped in lettuce leaves or served over salad greens—or straight up with a fork!

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3721-3723). Victory Belt Publishing. Kindle Edition.
 

spicy sesame-lime salmon

2 tablespoons ghee or coconut oil, melted
4 (4- to 6-ounce) wild salmon fillets
4 tablespoons Spicy Sesame Ginger Dressing
2 tablespoons white sesame seeds
1 lime, cut into wedges
1 tablespoon red chili flakes (optional)

KITCHEN TIP Fish is one of the easiest proteins to cook, despite the rampant fear folks seem to have around preparing it! The keys to making tasty fish recipes at home are as follows: 1) Keep it simple—using basic seasoning and some lemon usually yields the best results; 2) cook it less than you think you need to—most fish cooks in well under 15 minutes, so it’s a perfect weeknight protein; and 3) buy it as fresh as you can afford—most people who’ve said they don’t like the fishy taste of fish have always eaten frozen or previously frozen fish. Buying fresh, wild-caught fish that’s on sale where you shop and cooking it that night will keep your fish tasting great and not super fishy!

Preheat the oven to 350°F. Brush an oven-safe pan with the ghee or coconut oil in the shape of your pieces of fish, then place the salmon in the pan on the greased areas.

Brush each piece of fish with 1 tablespoon of the Spicy Sesame Ginger Dressing, then sprinkle each piece with 1/2 tablespoon of the white sesame seeds.

Bake for 10 to 12 minutes or until the fish is light pink all the way through.

Squeeze a lime wedge over each piece of fish and sprinkle with chili flakes, if using.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3559-3564). Victory Belt Publishing. Kindle Edition.

Lemon Rosemary Broiled Salmon

 

Yield: Approximately 3-4 servings. 

Ingredients:

• 2 Tbsp butter, ghee or coconut oil
• 1 lb wild salmon
• 1 lemon
• 1 tsp Rosemary Salt Blend

Preparation:

1. Preheat the oven to a low broil setting.
2. Place thinly sliced pats of butter in a baking dish where you will place the salmon (or spread ghee or coconut oil down).
3. Place the salmon in the dish and sprinkle with the rosemary salt. Place more thin pats of butter on top of the salmon, then top with slices of lemon.
4. Broil on low for approximately 10-15 minutes or until the salmon is cooked to your liking. A thicker piece of fish may take closer to 15 minutes while a thin piece will take just around 10.

For the Rosemary Salt Blend:

Ingredients:

• 1/2 c ground, dried rosemary
  (preferably made from drying fresh rosemary)
• 1/4 c coarse sea salt

Preparation:

1. Combine all spices in a food processor. Store in a jar or resealable bag for use in recipes.

Source: Balanced Bites

Baked Parmesan Fish

 

• 16 ounces fish fillets
• 1 egg
• 2 tablespoons milk
• Breading
• 1/3 cup parmesan cheese, grated
• 2 tablespoons flour
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.

2. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.

3. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.

4. Can be served with lemon wedges if desired.

 

Source: http://completerecipes.com/Baked-Parmesan-Fish-recipe-.html

Grilled Salmon Kebabs

 

Ingredients

 

• 2 tbsp chopped fresh oregano
• 2 tsp sesame seeds
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
• 2 lemons, very thinly sliced into rounds
• olive oil cooking spray
• 1 tsp kosher salt
• 16 bamboo skewers soaked in water 1 hour

 Directions:

 

Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

 

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.

 

Servings: 4 • Size: 2 kebabs • Old Points: 6 pts • Weight Watcher Points+: 8 pt
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mg

 

Source: Skinny Taste

Tilapia with Roasted Corn

Ingredients

• 1/4 cup mayonnaise
• 1-2 teaspoons chili powder
• 1/4 teaspoon salt
• 4 tilapia loins or filets (or other mild white fish)
• 1 1/2 cups fresh or frozen corn (thawed if using frozen)
• lime wedges, for serving

Instructions

1. Preheat the broiler to high.
2. In a small bowl, combine the mayonnaise, chili powder and salt. Spread a thin layer of the sauce over the bottom of a 2 quart baking dish. (Make sure the baking dish is large enough for all 4 pieces of fish.) Place the fish on top, then spread the remaining sauce evenly over the top of the fish. Top the fish with the corn.
3. Cook the fish until the corn is slightly charred and the fish is cooked through, about 10 minutes. Serve with the lime wedges.

Source: TasteandTellBlog

Halibut with Dijon and Almonds

Ingredients

• olive or coconut oil
• 1 lb halibut or other white fish
• 2 Tbs Dijon mustard
• 2 Tbs almonds, chopped

Instructions

1. Preheat the oven to 350° F.
2. Lightly grease a baking sheet with olive or coconut oil.
3. Lay fish in the pan skin side down.
4. Spread Dijon mustard over fish and sprinkle with almonds.
5. Bake for 12-15 minutes, or until fish flakes easily with a fork.

Almond Crusted Salmon

Ingredients

• 3/4 lb salmon fillet(s), skin on
• 1/2 cup almond meal
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• juice of 1 lemon
• sea salt and freshly ground black pepper
• a few sprigs of fresh cilantro
• coconut oil

Instructions

1. Preheat the oven to 350° F.
2. Combine almond meal, coriander and cumin in a small bowl.
3. Sprinkle the salmon fillet(s) with the lemon juice and season with salt and pepper.
4. Coat each fillet with the almond meal mixture (both sides).
5. Place skin side down on a broiler pan, greased lightly with coconut oil.
6. Bake for 12-15 minutes, or until salmon flakes easily with a fork.
7. Top with freshly chopped cilantro before serving.

Citrus Baked Salmon with Orange Salsa

1 teaspoon McCormick® Paprika
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic, Minced
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salsa
1/4 cup orange juice
2 tablespoons olive oil
1 pound salmon fillets
1 tablespoon brown sugar
1/2 teaspoon grated orange peel, (optional)

Orange Salsa:
2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces
2 tablespoons chopped red bell pepper
1 tablespoon chopped fresh cilantro

Preheat oven to 400°F. Mix all of the Spices in small bowl. Set aside. For the Salmon, mix orange juice, oil and 1 1/2 tsp. of the spice mixture in large resealable plastic bag or glass dish. Add salmon; turn to coat. Refrigerate 30 minutes.

For the Salsa, mix all salsa ingredients and 1 tsp. of the remaining spice mixture in medium bowl. Cover. Refrigerate until ready to serve.

Stir brown sugar and orange peel into remaining spice mixture in small bowl. Remove salmon from marinade and place on foil-lined baking pan. Discard any remaining marinade. Rub salmon with seasoning mixture. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve salmon with Orange Salsa.

Source: http://www.mccormick.com/Recipes/Main-Dishes/Recipe-Inspirations-Citrus-Baked-Salmon-with-Orange-Salsa via Welcome Home

Brazilian Codfish Balls [Bolinhos de Bacalhau]

1 1/2 pounds russet potatoes;(about 2 to 3 medium), peeled and cut into chunks
3 cups clam juice (or fish or shrimp bouillon)
1 medium yellow onion, quartered
1 bay leaf
1 pound cod fillets, cut into large chunks
2 large eggs, lightly beaten
3 tbls of cilantro, chopped, plus more for garnish
1-1/2 tsp green tabasco sauce
1 tsp salt
1 cup of seasoned dry bread crumbs

DIRECTIONS

Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot,mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.

Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.

Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.

Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.

Makes: 12 balls

Source: cookingchanneltv.com (and they got it from Food Network

Zesty Lime Fish Tacos

1 lb Tilapia Fillets (about 4)
3 cloves garlic, finely chopped
1/2 cup fresh lime juice (2 to 3 limes)
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 (16.3 oz) can Grands Homestyle refrigerated buttermilk biscuits (8 ct)
6 Tbl canola oil
1-1/2 Tbl chipotle chiles in adobo sauce (from 7 oz can), finely chopped
salt and freshly ground pepper
1/2 cup salsa
1/2 cup sour cream
1-1/2 cups shredded cabbage
Lime

Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.
On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean.
Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Source: cookingchanneltv.com (Pillsbury)