• Cajun Salmon Bites and Boursin Tortellini

    November 17, 2024 Author: Rachel
    No comment yet

    Cajun salmon bites recipe from Diane Morrisey.

    Cajun Salmon Bites Ingredients:

    • 1 lb. Salmon, cut into bit size pieces (skin removed)
    • 1 TBSP olive oil
    • 2 TBSP Cajun seasoning
    • 1 lime, juiced

    Cajun Salmon Bites Directions:

    1. Preheat oven to 450F. Line a baking sheet with foil and spray with cooking spray and set aside.
    2. Combine all ingredients in a bowl, and toss to combine. Marinate for 10 minutes.
    3. After 10 minutes, add salmon bites to baking sheet, and roast for 10-15 minutes (12 was perfect for me). Alternatively you can air fry at 400 for 8-10 minutes.

    Boursin Tortellini Ingredients:

    • 9 oz. fresh tortellini, ravioli, or pasta of your choice
    • 5.2 oz. Boursin cheese
    • Pasta water, as needed

    Boursin Tortellini Directions:

    1. Cook fresh pasta according to directions. Fresh pasta cooks fast, reserve 1 c. of pasta water (if you drain the pasta).
    2. Meanwhile, in a bowl, break up the Boursin cheese into small pieces.
    3. Scoop the fresh pasta from the cooking liquid and place directly on top of the Boursin cheese and start gently tossing. Add a little pasta water at a time, then gently toss. Add pasta water until you reach your desired sauce consistency.

    Cajun Salmon Bites and Boursin Tortellini:


  • Tunacado Sandwich

    September 8, 2024 Author: Rachel
    No comment yet

    Adapted from Diane Morrisey. Chipotle aioli can be stored in refrigerator for quite some time. Great on burgers, turkey sandwiches, and fish tacos.

    Ingredients:

    Tuna Salad:

    • 1 can of Albacore tuna, drained, rinsed and smashed with a fork
    • 1/2 ripe avocado, diced, optional
    • 1-2 TBSP Kewpie mayonnaise or mayo of choice
    • 2 TBSP diced red onion
    • 2 TBSP diced celery
    • 2 TBSP fresh dill, chopped
    • 1 1/2 tsp. chili crisp
    • Juice of 1/2 lemon
    • Salt and pepper, to taste
    • Bread
    • Prepared pesto
    • Sliced tomatoes
    • Sliced avocado
    • Chipotle aioli, below

    Chipotle Aioli (optional halved):

    • 3/4 c. (heaping 1/3 c.) mayonnaise
    • 1/4 c. (2 TBSP) sour cream
    • 1 (1/2) chipotle pepper in adobo
    • 2 TBSP (1 TBSP) chipotle adobo sauce
    • Zest and juice of 1 (1/2) lime
    • 1 TBSP (1 1/2 tsp.) honey
    • Pinch of salt
    • 1/2 (1/4 tsp.) tsp. pepper
    • 1/2 (1/4 tsp.) tsp. smoked paprika
    • 1/2 (1/4 tsp.) tsp. chili powder

    Directions:

    1. Aioli: Put all ingredients in a small blender and blend until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
    2. Tuna salad: Combine tuna through salt and pepper in a bowl and mix to combine. Taste and adjust seasoning.
    3. Tunacado assembly: Toast bread, on both slices of the bread spread a layer of pesto, add tuna salad to one slice of bread and top with tomatoes, avocados, and chipotle aioli.

    Tunacado:



  • Mediterranean Tuna Salad

    July 10, 2024 Author: Rachel
    No comment yet

    Recipe adapted from One Balanced Life.

    Ingredients:

    Salad:

    • 1 14 oz. can cannellini beans, drained and rinsed
    • 1 5 oz. can tuna, drained
    • 1/4 c. red onion
    • 1/4 c. chopped banana peppers
    • 1/4 c. chopped Kalamata olives
    • 2 TBSP feta cheese
    • 1/4 c. chopped cucumber
    • 1/4 c. chopped artichokes
    • 2 TBSP fresh parsley

    Dressing:

    • 1/3 c. mayonnaise
    • 1/4 tsp. ground thyme
    • 1/4 tsp. oregano
    • 1/2 TBSP red wine vinegar
    • 1/2 tsp. garlic powder
    • 1/2 small lemon, juiced
    • 1/2 tsp. salt
    • Pepper, to taste

    Directions:

    1. Salad: In a large bowl add cannellini beans through parsley and mix to combine.
    2. Dressing: In a small bowl mix the mayonnaise through pepper and stir to combine.
    3. Assembly: Add the dressing mixture the salad and toss to combine. Serve over lettuce, as a sandwich, or with crackers.

    Mediterranean Tuna Salad:

  • 20-Minute Fish Tacos

    July 10, 2024 Author: Rachel
    No comment yet

    Recipe from Caroline Chambers.

    Ingredients:

    Fish:

    • 1 1/2 lbs. boneless, skinless firm white fish filets (like cod, mahi mahi, flounder), cut into 4 filets
    • 2 TBSP neutral oil
    • Juice of 1/2 lime
    • 1 tsp. chili powder
    • 1 tsp. garlic powder
    • 1 tsp. smoked paprika
    • 1/2 tsp. salt

    Slaw:

    • 8-10 oz. shredded cabbage/coleslaw
    • Pinch of salt
    • 2-3 peaches (nectarines or mangoes), thinly sliced
    • 1/2 c. cilantro, chopped
    • 2 TBSP neutral oil
    • Juice of 1 lime
    • 1/2 tsp. salt

    Chili Lime Sauce:

    • 1/2 c. mayonnaise
    • 1 tsp. chili powder
    • 1/2 tsp. smoked paprika
    • Pinch of salt
    • Juice of 1/2 lime

    Directions:

    1. Fish: Preheat oven to 400F. Line a baking sheet with parchment paper, and place fish filets in center of the baking sheet and drizzle with the oil through the salt and toss to coat evenly. Spread filets out so no fish is overlapping. Bake 10-15 minutes, or until fish flakes easily when poked.
    2. Slaw: In a large bowl add the shredded cabbage/coleslaw and a pinch of salt. Using your hands, massage the slaw 7 times by scrunching it between your fists, which softens the cabbage and allows it to absorb flavors quickly. Add the sliced peaches, cilantro, oil, lime juice, and salt, and stir to combine and set aside.
    3. Chili Lime Sauce: In a small bowl, combine the mayonnaise through lime juice; taste and adjust seasoning as desired.
    4. Assembly: On a warm tortilla add some chili lime sauce, then the slaw, then the fish, and then top with the chili lime sauce.

    20- Minute Fish Tacos:

  • Coconut Curry Salmon

    March 16, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Pinch of Yum

    Ingredients:

    Salmon:

    • 1 lb. salmon
    • 1/2 – 3/4 TBSP brown sugar
    • 1 tsp. curry powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. kosher salt
    • 1–2 tsp. olive oil

    Coconut Curry Sauce:

    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 2 TBSP ginger paste
    • 1 TBSP brown sugar
    • 1 TBSP red curry paste
    • 1 14 oz. can coconut milk
    • 2 TBSP fish sauce
    • 2 limes, zested and juiced
    • 6 oz. spinach, chopped

    For serving: serve over rice and topped with cilantro, basil, and/or mint

    Directions:

    1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
    2. Make your rice: Cook rice according to package instructions.
    3. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). 
    4. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic and ginger paste; sauté for 2 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.
    5. Serve: Place salmon over rice. Cover with sauce and fresh herbs.

    Coconut Curry Salmon:

  • Air Fryer Teriyaki Salmon Bowls

    February 5, 2024 Author: Rachel
    No comment yet

    Adapted from Life Made Sweeter.

    Ingredients:

    • 1 lb. skinless salmon, cut into cubes
    • Serve with rice, cucumbers, carrots, broccoli, edamame, and/or avocado

    Marinade:

    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rive vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper

    Sauce:

    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rice wine vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper
    • 1/2 tsp. cornstarch
    • 1 1/2 water

    Spicy Mayo:

    • 1/4 c. mayonnaise
    • 1/2 tsp. sesame oil
    • 2 TBSP Sriracha
    • 1 TBSP rice wine vinegar
    • 2 garlic cloves, minced

    Directions:

    1. Marinate Salmon Bites: In a bowl, add the marinade and mix to combine. Add the salmon and toss to combine. Marinate for 20 minutes.
    2. Sauce: In a small saucepan, add the soy sauce through salt and pepper and bring to a simmer. In a small bowl, combine the cornstarch and water to make a slurry; then add the slurry to the sauce and simmer until thickened.
    3. Spicy Mayo: In a bowl, add the mayonnaise through garlic and whisk to combine.
    4. Salmon: Heat air fryer on 390F for 10 minutes, after 10 minutes add the salmon, discarding the marinade, and cook for 6 minutes, or until cooked. Or can bake at 415F for 10-12 minutes. May gently shake the air fryer basket halfway through.
    5. Bowl: Add rice to a bowl, top with the salmon, add cucumbers, carrots, broccoli, edamame, and/or avocado. Drizzle with the sauce and the spicy mayo.

    Air Fryer Teriyaki Salmon Bowls:

  • Baked Salmon with Creamy Dill Caper Sauce

    January 15, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Keto Cooking with Christian.

    Ingredients:

    • 4 portions fresh salmon 
    • 1 TBSP fresh dill chopped
    • Olive oil
    • Salt and Pepper to taste

    Sauce:

    • 1/3 c. sour cream
    • 2 TBSP mayonnaise
    • 1 TBSP fresh dill, chopped
    • 1 TBSP capers, chopped
    • 1 tsp. Dijon mustard
    • Zest and juice and of 1/2 lemon
    • Salt and pepper to taste

    Directions:

    • Sauce: Whisk all the sauce ingredients in a bowl and allow to sit at room temperature while you make the salmon.
    • Salmon: Preheat oven to 400F. Place the salmon on a baking sheet lined with aluminum foil. Brush each piece with olive oil.  Sprinkle salt, pepper, and dill over the tops. Bake for 10 minutes. Increase the temperature to 450F and bake for another 5-8 minutes.
    • Serve with a healthy dollop of the sauce over the top of the salmon, and garnish with some dill and capers.

    Baked Salmon with Creamy Dill Caper Sauce:

  • Salmon with Basil Sauce and Tomato Corn Salad

    September 25, 2023 Author: Rachel
    No comment yet

    Adapted from Pinch of Yum.

    Ingredients:

    Spice-Rubbed Salmon:

    • 1 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. salt
    • 1 tsp. sugar
    • 1 TBSP olive oil
    • 1 lb. salmon filet

    Basil Sauce:

    • 1/2 c. fresh basil, packed
    • 1 small bunch of fresh chives
    • 1 tsp. dried oregano
    • 1 garlic clove
    • 1/2 c. mayonnaise
    • 1/4 c. grated Parmesan cheese
    • 1–2 TBSP lemon juice
    • Salt, to taste
    • Milk to thin, as necessary

    Tomato and Corn Salad:

    • 1 1/2 c. cherry tomatoes, halved
    • 2 ears sweet corn, cut off the cob
    • 1 TBSP olive oil
    • 2 TBSP parsley, minced
    • Salt, pepper, and garlic powder to taste
    • 1-2 c. spring greens
    • 2 c. cooked rice, orzo, couscous, etc. for serving

    Directions:

    1. Prep: In a medium sized bowl, add the tomatoes, corn, olive oil, parsley, salt, pepper, and garlic powder. Mix to combine and then set aside. You will top the spring greens with the tomato and corn salad when you are ready to eat.
    2. Make Basil Sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining. Thin with milk, if necessary.
    3. Make Salmon Spice Mixture: Mix the spices in a small bowl and stir in the olive oil and then set aside.
    4. Prep Salmon: Preheat the oven to 425F. Line a baking sheet with foil and spray with cooking spray. Add then salmon to the baking sheet and then coat the salmon with the spice mixture.
    5. Bake Salmon: Bake for 10-12 minutes, or until 135F in the thickest part.
    6. Assemble Meal: Plate the salmon over the rice/orzo/couscous, serve with tomato and corn salad over the the spring greens, and spoon the sauce over the top of the fish and the salad, if desired.

    Salmon with Basil Sauce and Tomato and Corn Salad:

  • Sweet and Smoky Salmon with Mango (or Pineapple) Salsa

    September 25, 2023 Author: Rachel
    No comment yet

    Adapted from Pinch of Yum.

    Ingredients:

    Salmon Rub:

    • 1 lb. salmon
    • 1 TBSP brown sugar
    • 1 tsp. smoked paprika
    • 1 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/4 tsp. chili powder
    • 1/4 tsp. salt
    • 1 TBSP olive oil

    Mango Salsa/Pineapple Salsa:

    • 2 mangoes, diced (or 1/2 pineapple, diced)
    • 1/4 c. cilantro, chopped
    • 1/4 c. red onion, minced
    • 1 jalapeno, minced
    • 1 tsp. honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • Salt to taste

    Directions:

    1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust seasoning.
    2. Cook your rice: Get your rice cooking according to package directions.
    3. Get the oven ready: Preheat the oven to 475F. Line a baking sheet with foil and spray with cooking spray.
    4. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake 10-12 minutes depending on the thickness of your salmon and your desired doneness.
    5. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango salsa over the whole thing.

    Sweet and Smoky Salmon with Mango (or Pineapple) Salsa:

  • Honey Mustard Pecan Crusted Salmon

    November 6, 2022 Author: Rachel
    No comment yet

    Perfect entertaining dinner. Serve with mashed potatoes and roasted green beans.

    Recipe from Jen Hatmaker’s Feed These People.

    Ingredients:

    Salmon:

    • 2 lb. salmon fillet
    • Salt and pepper, to taste

    Honey Mustard:

    • 2 TBSP honey Dijon mustard
    • 2 TBSP honey
    • 2 TBSP butter, melted
    • Pinch of salt

    Pecan Topping:

    • 1/4 c. panko bread crumbs
    • 1/4 c. fresh parsley, chopped
    • 1/2 c. pecans, chopped

    Directions:

    1. Preheat oven to 400F and line baking sheet with foil.
    2. In a small bowl, mix the honey mustard ingredients until smooth. Stick in fridge for 10 minutes or so to slightly firm up.
    3. In another bowl, mix together the pecan topping ingredients.
    4. Place salmon on the baking sheet and sprinkle with salt and pepper; then brush the honey mustard pretty thick; then coat with pecan mixture and pat that down.
    5. Bake for around 20 minutes, or until flaky and opaque in the the thickest part.

    Honey Mustard Pecan Crusted Salmon:

Next Page