Wild Caught Salmon w Romesco Sauce

I buy bags of frozen wild caught Alaskan salmon in bulk.  Why?  Well, first because it's cheaper than fresh wild caught salmon and I refuse to buy farmed salmon (which have the same problems as our conventional meats... antibiotics, hormones, unsanitary conditions, disease, ect.)  It is also higher in Omega-3's than farmed fish.  Oh, and it's delicious.  Tonight I paired it with a simple Romesco Sauce.  Romesco orginated in Northeastern Spain, where fisherman are said to have created it to eat with fish.  The sauce was created with roasted red peppers, ground almonds, olive oil and vinegar.  Trust me, it's to die for.  And that is exactly what I am doing.  Making a true Spanish sauce for my fish.  Delish!  Enjoy.

My husband liked this sauce so well he said, "Can you make a big batch of this so I can put it on...everything!"

Ingredients (Serves 4):
4 wild caught salmon filets, about 6oz each
salt & pepper
slice of lemon
4tsp extra virgin olive oil, for fish
1/4c raw almond butter
8oz roasted red peppers (look for a jar without any added sugars)
1/2tsp apple cider vinegar
1tsp minced garlic
1/4-1/2tsp grated fresh ginger
1tbs extra virgin olive oil, for sauce
cilantro, chopped for serving (optional)

Directions:
1. Preheat your oven to 400 degrees.  Line a baking sheet or pan with foil.  Place salmon filets on the pan, skin side down.  Brush the top of each filet of fish with about 1tsp of oil.  Sprinkle with salt and pepper.  Squeeze a bit of lemon over the top of each filet. 
2. Bake fish in the center of a preheated oven for 10 minutes per inch of thickness (mine were about 1 inch thick so they baked for exactly 10 minutes).  You know your fish is done when it flakes easily with a fork.  Remove from oven.
3. Meanwhile, while your fish is baking, make your Romesco sauce.  In a food processor (or a blender if you don't have one), combine almond butter, 8oz roasted red peppers, and apple cider vinegar.  Proccess until thick and smooth.
4. In a saute or sauce pan, heat 1tbs of olive oil over medium heat.  Add garlic and ginger and cook, stirring frequently, until golden brown.  Watch closely because garlic burns very easily and has a bitter taste if black.  Once your garlic and ginger is cooked, add the pepper mix from the food processor.  Stir and cook until bubbling and hot and all of the mixture is well combined.  Turn off heat and cool slightly before serving.
5. To serve, place a filet of fish on your plate (A trick I use to rid the fish of the skin is this: I take the spatula just above the skin on the pan and cut the skin off with the spatula as I am scooping the fish.  If you used foil, it should have stuck to the foil which makes this process very easy).  Top with a generous amount of sauce.  Sprinkle with cilantro, if desired.

Baked Salmon w Cinnamon Apples & Onions

This quick 30 minute dish is a perfect way to use up some seasonal fall apples.  I used Honeycrisp apples because they are my favorite but any sweet-tart apple will do.  If you've never had caramelized onions with cinammon before, you are in for a treat!  Adding a bit of sweetness with the apples makes this the perfect topping (or side dish!)  While the salmon is baking in the oven, saute up your caramelized apples and onions in a pan.  When the salmon is done, throw a big scoop on top and you have yourself a simple healthy meal in minutes.  I served mine over a simple salad of arugula, romaine, and balsamic vinaigrette.  Delish!

A great weeknight meal for fall

Ingredients:
4 wild caught salmon fillets
1/2tsp salt
1/4tsp pepper
1tbs olive oil
3tbs butter
1 onion, thinly sliced
2 cinnamon sticks
1/2tsp ground cinnamon
2 large apples (I used Honeycrisp, use your favorite!), cored and thinly sliced
1tsp lemon juice, plus more to squeeze over fish
Salad greens, optional

Directions:

1. Preheat oven to 400F.  Season fish with a bit of salt and pepper.  Squeeze a bit of lemon over the top of the fillets and drizzle with olive oil.  Place on a foil-lined baking sheet, skin side down (that way the skin will peel off easily because it will stick to the foil).  Bake for about 10 minutes per inch of thickness.
2. Meanwhile, make your topping:  In a large skillet, heat butter over medium high.  Add onion and cinnamon sticks and reduce heat to medium.  Cook, stirring occasionally, until the onions are soft and deep golden brown (about 15 minutes).  When the onions are almost done, add in your apples (add a bit more butter if the pan is dry).  Sprinkle 1/2tsp cinnamon over the apples and cook another 5-10 minutes or until the apples are soft.  Sprinkle with a bit of salt to taste.  Stir in 1tsp lemon juice.
3. To assemble, put some greens on a plate (if using).  Top with your salmon.  Ladle some onion apple mixture on top.   Enjoy!

Wild Caught Salmon w Gingered Coconut Sauce

Another delicious coconut filled recipe is less than 30 minutes from your dinner table.  Coconut oil was once criticized for it's high saturated fat content and was not recommended as a staple in a healthy diet.  What a shame considering it has numerous health benefits.  This miracle food has been proven effective for weight loss; curing/alleviating Alzheimer's disease; preventing kidney, heart & gall bladder diseases; lowering insulin levels and helping normalize blood sugar, and increasing mineral absorption in the body which is good for bones and teeth.  Take a few minutes and watch this video from CBS.  I assure you there are many others.  Still think saturated fat is bad for you?  Don't rely on what the government says is healthy:  they have their own special interests.  Take your health into your own hands and do some research.  Okay, I'm off my soapbox for now.  Seriously, delicious recipe.  Uber healthy.  You really can't go wrong with wild caught loaded in coconut. 

Served over a bed of simple greens makes the perfect summer dish

Ingredients (Serves 2):
2 wild caught salmon fillets
2tbs organic virgin coconut oil, unrefined
1tsp coriander
1/2tsp salt
lemon peel from 1/2 lemon, finely grated
2-3tbs minced fresh ginger
1tsp fennel seeds
1tbs yellow mustard
1tsp corriander
1tbs organic virgin coconut oil, unrefined
1c coconut milk
juice from the 1/2 lemon you peeled
salt to taste
bed of greens (I used organic spinach)
handful of cilantro for serving (optional)

Directions:
1. Rub coriander, salt, and lemon peel over the top of your salmon (not the skin side).
2. Heat 2tbs coconut oil in a large nonstick skillet over medium or medium high heat.  Sear in coconut oil about 5 minutes per side (obviously this depends on the thickness of your fish).  When it is seared on both sides and it flakes easily with a fork it is done (don't be afraid to really cook it on the skin side because you peel that off anyway... or eat it...whatever floats your boat).
3. Meanwhile, saute ginger, fennel seeds, mustard, and coriander in 1tbs coconut oil in a small saucepan.  Once tender and fragrant, add your coconut milk and simmer on about 15 minutes.  Taste and add a dash of salt and a squeeze of lemon if desired.  Stir well.
4. Place your cooked salmon fillet on a bed of greens (I like to peel the skin off but many folks enjoy eating it).  Ladle with hot coconut sauce (this will slightly wilt the spinach while you are eating it... so good!) and top with cilantro.  Enjoy!

Grilled Salmon, Zucchini, & Eggplant with Basil Balsamic Drizzle

This is a great summertime meal when you don't want to heat up your house by using the oven or the stove.  I used a huge fillet of fresh wild caught salmon from Whole Foods and marinated it in some fresh Italian herbs and spices from my garden. Meanwhile, I cut up some fresh veggies that I had on hand and whipped up a simple balsamic basil dressing to drizzle over the whole thing.  Throw your fish and veggies on the grill and you can have the entire summer meal ready in less than 30 minutes.  Fresh.  Simple.  Delicious.  Enjoy.

Simple summer meals are so satisfying (Try saying that 10 times fast)

Ingredients (Serves 4):

4-6oz fillets wild caught salmon (or whatever you have that looks good)
1/4c extra virgin olive oil
1 lemon, sliced
1 lemon, juiced
1tbs fresh rosemary, chopped
1tbs fresh basil, chopped
1tbs fresh minced garlic
1tsp Italian seasoning, dried (optional)
2 large zucchini, cut into long quarters
1 eggplant, but into 1/2"-1" slices (If you hate eggplant, sub in some summer squash, green onions, or asparagus...all are equally delicious)

Balsamic Drizzle:
1/4c extra virgin olive oil
1/4c balsamic vinegar
2tsp dijon mustard
1tbs fresh basil, chopped plus more for garnish
1tsp salt
1tsp lemon rind
1tsp minced garlic

Directions:
1. Place salmon in a large resealable bag.  Whip up your marinade: 1/4c olive oil, lemon slices, lemon juice, rosemary, basil, garlic, italian seasoning, and 1tsp salt.  Place the marinade in the bag, seal, and toss to coat evenly.  Let marinate at room temperature for 20-30 minutes, turning the bag occasionally.
2. While your salmon is marinating, get everything else ready: Heat up your grill, toss your veggies in a generous amount of olive oil and sprinkle them with salt, and whisk together your balsamic drizzle.
3. Grill your veggies and fish until veggies are tender and beginning to char and your salmon is just done (maybe 3-5 minutes per side depending on the thickness of your fish).  We use a Grilling Grate over our grill to make sure that the fish doesn't fall through.  Sometimes we also use a Fish Basket or make a foil packet and throw that on the grill.  They all work great.  If you make a foil packet, just make sure there is some room at the top for the steam to gather and grill about 10 minutes.
4. When your fish and veggies are ready, serve a huge serving on a plate and drizzle with your balsamic dressing and top with some fresh basil.  Enjoy the tastes of summer!

Wild Salmon with Grilled Asparagus & Carmelized Shallots

It's finally spring so fresh asparagus is easy to find and very inexpensive this time of year (I found mine for $1 per pound).  To complement this fantastic veggie, I found an amazing deal at the grocery store for frozen wild caught Alaskan salmon (only $11 for 10 individually wrapped fillets!).  This salmon is so delicious the only regret I have is not buying more of it!  For this simple, spectacular meal I coated the salmon with stone ground mustard, lemon, butter, and dill and paired it with a big helping of grilled asparagus.  To add a bit of pizazz to the whole thing, I caramelized some shallots in a pan with butter, olive oil, dijon and white wine vinegar until they were brown and rich with flavor.  Throw them on top of the asparagus and you can call this my favorite lunch.  Will it be yours too?

A simple spring meal for any occasion

Ingredients (serves 3):
3 boneless wild caught salmon fillets, skin side down
2tbs butter
1 1/2tbs stoneground mustard
1/4-1/2tsp dill
1 lemon wedge
sea salt
1 bunch fresh asparagus
2tbs extra virgin olive oil
6 shallots, peeled and thinly sliced
2tsp dijon mustard
2tsp white wine vinegar

Directions:
1. Preheat your oven to 400F.  Preheat your grill to medium high heat.  Note:  If you like your salmon grilled, you could do this as well but I prefer mine baked since I didn't marinate it ahead of time.
2. In a small bowl, melt 1tbs butter.  Mix in stoneground mustard, dill, a squeeze from a lemon and some salt.  Mix well and taste to adjust seasonings.
3. Place salmon skin side down on a foil-lined baking sheet.  Spread about 1tbs of your mustard butter mixture over each fillet evenly.  Place in the center of a pre-heated oven and bake for about 10 minutes per inch of thickness (mine took 15 minutes).  Your salmon is done when it flakes easily with a fork.
4. Wash your asparagus, trim the ends and place them on a large tray.  Coat them evenly with 1tbs olive oil (alternatively use an olive oil sprayer and coat them well).  Sprinkle with sea salt.
5. Place asparagus on the grill and grill until softened and blackened on each side (this takes about 10-15 minutes).
6. While your salmon and asparagus is cooking, heat your remaining tbs butter and tbs oil in a large pan.  Add your shallot and cook over medium heat until softened and deep brown.  Add a bit of dijon and vinegar and stir well.  Season with salt.
7. Serve salmon with grilled asparagus topped with caramelized shallots.  Delish!

Pecan Crusted Wild Caught Salmon

This is hands down my all time favorite salmon dish.  I haven't made it in a while so I forgot how amazing it is.  The rich salmon flavor holds up nicely with the dijon pecan topping.  I served mine with a big helping of Sauteed Swiss Chard with Lemon & Dijon.  I bought some fresh sockeye wild caught salmon on sale at Whole Foods yesterday and it is so delicious.  Remember, wild caught fish is always better than farmed!  The guy at Whole Foods asked me how I was planning to prepare it and when I told him he said, "Wow, yea I think that would be great together!  I want to try that!"  I am hoping you all have the same reaction as his.  Believe me, it's wonderful.

A rich delicious dinner in less than 30 minutes!

Ingredients: (serves 2):
2 4-6oz wild caught salmon filets
2tsp dijon mustard
1tbs organic butter, melted
1/4c chopped raw pecans
Squeeze of a lemon
Sea salt
Recipe for Sauteed Swiss Chard

Directions:
1. Preheat oven 400F.  Rinse and pat salmon filets dry.  Place a piece of regular foil down on a baking sheet.  Place the filets skin side down.  Rub 1tsp dijon on top of each filet.  Sprinkle with sea salt and squeeze a dash of lemon over both.
2. Mix melted butter and pecans in a small bowl.  Take 1/2 of the pecan mixture and place it evenly on top of each fillet.  Pour any extra butter over top.
3. Place in the oven and bake about 15 minutes or until done.  Baking the fish skin side down without oil will allow it to stick, making the fillet come right off the skin with a spatula.  Serve hot over a big scoop of swiss chard.  Enjoy!

Nutritional Information:
1 serving = 1 fillet
Calories: 350
Protein: 24g
Fat: 15g
Carbs: 2g
Sodium ~ 200mg

Lemon Dill Salmon Burgers

My favorite way to eat salmon is when I turn it into a burger.  There is something about mixing spices throughout the ground meat and frying it up in a pan that really highlights the flavors of salmon.  I absolutely love the Icelandic Salmon from Whole Foods and I'm at the point where I am disappointed if I buy anything else.  In this simple dish, I used lemon and dill to compliment the fish and I paired it with an Old Bay mayo.  This meal is Paleo friendly and gluten-free since I placed it on a bed of greens.  If you are not gluten free, no problem:  slide it between a warm delicious whole grain roll or bun and enjoy.  This meal won't disappoint.

A quick healthy lunch:  I could eat this every single day

Ingredients (makes 2 large burgers):
1lb good quality fresh salmon
1/2tsp dill
sea salt and ground pepper
1tsp lemon grass
zest of 1 lemon, 1/2 reserved
1/4c mayo
1/4tsp Old Bay Seasoning
juice from 1/2 of a lemon
1 large egg, preferably omega-3 enriched, beaten slightly
macadamia nut oil (or other healthy frying oil)
1/2 bag of baby greens

Directions:
1. If you salmon has skin, remove it carefully with a knife.  Cut it into pieces and place it in the food processor and pulse a few times (do not over pulse it or the meat will be tough).
2. With your hands, mix in the dill, a bit of salt and pepper, lemon grass, and 1/2 of your lemon zest.  Add in the egg and continue to mix (trying not to over mix - this will also make your meat tough).  Form 2 large burgers and set aside.
3. Meanwhile, heat up a large nonstick skillet with a tbs of macadamia nut oil or other oil with a high smoke point.  Over medium-high heat, pan fry your salmon about 3 minutes per side or until done in the middle.  Alternatively, you could throw these on a George Foreman grill (I tried this but my grill broke right in the middle of cooking them so I ended up having to pan fry them anyway).
4. While your salmon is cooking prepare your mayo:  Take your favorite mayo and mix in 1/2 of a squeezed lemon, half of the lemon zest and a few sprinkles of Old Bay Seasoning.  Taste and adjust.
5. To serve, place your salmon on a bed of greens (or in a bun) and then top with Old Bay mayo and enjoy!

Chimichurri Salmon with Nutty Cabbage and Cauliflower Puree

I've been trying to eat more seafood but sometimes I get frustrated with the price and quality of seafood in Omaha.  I settled on a package of wild caught Chimichurri salmon from Trader Joe's and it was delicious, but if you want to marinate your own make a mix of olive oil, oregano, garlic, parsley, lemon juice and red pepper flakes and let your fish marinate overnight (I highly recommend Whole Foods as the best seafood in town).  While the flavorful salmon was baking in the oven, I sauteed up some crunchy sweet cabbage and popped the cauliflower in the microwave.  Less than 30 minutes later, dinner was done.  This meal was so satisfying and I couldn't believe all I was eating was fish and veggies! 

So simple yet so delicious

Ingredients:
1 package chimichurri wild caught salmon from Trader Joes (or marinated fish of your choice)
1/2 head red cabbage, shredded
1 sweet yellow onion, sliced
1tbs macadamia nut oil
1/4c apple cider vinegar
1/3c slivered almonds
1/2 head cauliflower, cut into pieces
1tbs butter, preferably from grass fed beef
a dash of almond milk
salt and pepper to taste

Directions:
1. Preheat your oven to 400F.  Remove fish from marinade and place on a lined baking sheet.  Bake in the oven for 12-14 minutes (approximately 10 minutes per inch of thickness).
2. Place cauliflower with a few tablespoons of water in a glass microwavable dish.  Microwave on high for 8-10 minutes, or until very soft.  Puree in a food processor with some butter, almond milk, salt and pepper until the consistency is that of mashed potatoes.
3. Meanwhile, heat macadamia nut oil in a large saute pan.  Saute onions until translucent.  Add cabbage and vinegar and cook, stirring occasionally until crisp-tender.  Add the almonds and continue to cook a few minutes more.
4. To serve, place some cauliflower puree at the bottom of your plate.  Top with a piece of salmon and cover the entire dish with your nutty cabbage.  So delicious!

Macadamia Nut Crusted Salmon with Coconut Curry Drizzle and Roasted Asparagus

This meal combines most of my favorite things: seafood, nuts, coconut and veggies.  I cannot tell you how much flavor it has.  I made this for my husband Anthony's 29th birthday and he was in heaven.  His favorite fish is salmon so I went with some fresh wild caught salmon from Wholefoods (my favorite place for seafood) and it did not disappoint!  I strongly suggest you add this to your grain-free repertoire.  Enjoy.

A decadent mix of seafood, veggies and a grain free nut topping with a rich coconut sauce

Ingredients:
1lb wild caught salmon
1/3c macadamia nuts

1/4c pure coconut flour
sea salt
1tbs extra virgin coconut oil
2tbs coconut milk (full fat, not light)
1 bunch asparagus
macadamia nut oil

For the curry drizzle:
1 can full fat coconut milk (take 2tbs out for the fish topping)
1tbs red curry paste (gluten free)
2tsp lemon grass
1tsp curry powder
1/4tsp cumin
1/2tsp gluten & msg free chicken base powder
1/4tsp cinnamon
sea salt to taste

Directions:
1. Heat oven to 400F.  In a food processor, pulse nuts until finely chopped.  In a bowl, mix nuts, coconut flour, and a bit of salt.
2. Place the salmon, skin side down, on a baking sheet.  Top each fillet with coconut milk and spread evenly (will help the coating stick).  Then press some of the nut mixture onto the fillet so it is evenly coated (you will have some left over).  Warm up the coconut oil (hard at room temp) and drizzle over the fillets.  This will help the coating brown.
3. Meanwhile, toss the asparagus in some macadamia nut oil and sprinkle with sea salt.

The finished dish:  decadent and healthy at the same time!

4. Place the fish and asparagus in the oven.  The fish will cook at about 10minutes per inch of thickness (in my case, 20 minutes).  The asparagus takes about 20 minutes to roast, so if your fish is thin, put the asparagus in first.  Pull out when the fish flakes easily with a fork.
5. Meanwhile, make the sauce.  Heat the coconut milk in a sauce pan until warm.  Add the rest of the seasoning and whisk well.  Continue to heat until hot.  Taste and adjust as needed.
6. To serve, place the fish and asparagus on a plate.  Drizzle with curry sauce and sprinkle a bit of the leftover nut mixture over the asparagus, if desired.

Baked Salmon with Orange Infused Fennel and Onions

I had salmon.  I had fennel.  I was determined to make a quick and healthy meal with the few ingredients I had lying around.  The result was a warm, satisfying meal that I can see myself making again and again.  Fennel and orange are a classic combination and by adding more seasoning and acidity the result is a little more unexpected.  Please enjoy.

The richness of the salmon pairs nicely with the stronger flavors found in fennel

 Ingredients:
2 fresh salmon steaks (Whole Foods has great fish!)

2 bulbs fennel, sliced thinly and leaves reserved
1 yellow onion, sliced thinly
1tbs extra virgin olive oil
1/2c orange juice
1tsp orange zest
1tsp thyme
1/4c chicken stock
1 lemon
Sea salt, to taste
Old Bay Seasoning, to taste

Directions:
1. In a large saute pan, heat oil over medium high.  Cook fennel and onion until browned and translucent adding chicken stock and orange juice toward the end of cooking.  Cook until liquid is absorbed and vegetables are starting to caramelize.  Add thyme and chopped fennel leaves to taste.  Season with salt.
2. In a baking pan, place vegetables at the bottom and the salmon on top, skin side up. (Tip: Line your pan with heavy duty foil for easy clean up!) 
3. Rub the top of the salmon with a little oil and sprinkle with Old Bay Seasoning.  Squeeze with lemon and lay some lemon slices over the salmon.
4. Bake in the oven for about 20 minutes or until just opaque in the center.  Serve plain or with extra lemon and some rice.

Memorial Day Jalapeno Orange Salmon Tacos

Our Memorial Day feast started with some spicy sweet salmon tacos.  The rich chipotle mayo blended nicely with a drizzle of tangy sweet orange jalapeno sauce.  I served this with some blue corn tortilla chips and coconut cilantro salsa... an interesting twist for a sweet dip.  

I ran out of corn tortillas but flour was a fine substitute

 Ingredients (2 servings)
Salmon fillet: about 8oz
1c shredded cabbage
1/3c mayonnaise
1 chipotle chile in adobo + 2tsp sauce (remove seeds for less spice)
1/2 lime, juiced
1 quart orange juice, not from concentrate
1 jalapeno
2 tbs honey
Your favorite tortillas (For a gluten free meal, use corn or brown rice tortillas: no flour!)

Directions
1. Mix together mayonnaise, chipotle chile and sauce, and lime juice.  Set aside.
2. Cut a few slits with a knife into jalapeno pepper.  Place into a sauce pot and fill with orange juice.  Boil until orange juice reduces to about 1 cup (20-40 minutes).  Stir occasionally.  Once reduced, turn off heat and whisk in honey and some salt to taste.  Set aside until at room temperature.
3. Heat grill to medium high.  Lightly coat salmon with oil, salt and pepper and grill 3 minutes per side or until done.
4. Cut salmon into chunks and place in a bowl with cabbage.  Mix in chipotle mayo.
5. Heat tortillas.  Fill with salmon cabbage mix.  Drizzle with a few tsp of orange jalapeno sauce and serve.

Blue Corn Chips w/ Coconut Cilantro Salsa

Interesting sauce for anyone who like to eat outside the box

Ingredients:
3c cilantro
3 green onions, dark and light green parts only, chopped
juice of 3 limes
2 tbs olive oil
1/4c coconut, or more to taste
2 garlic cloves
1 Serrano or jalapeno pepper, seeds removed, chopped
honey and salt to taste

Directions:
1. Combine all in a food processor.  Season to taste with salt, honey and vinegar.  Serve with your favorite tortilla chips (mine are Tostido Naturals - pricey but you can TELL the difference!)