Glazed Salmon

I make salmon once a week – it’s the only fish I can get Patrick to eat. It must be a native-Pacific-Northwesterner thing. Normally I just season it with salt and pepper, drizzle it with olive oil and bake it in the over. Or the toaster oven, actually.

This week I decided to go a little crazy after I saw this recipe and I asked Patrick if I could glaze the salmon in balsamic vinegar. He gave me the thumbs up and we were both so glad because we both loved it! It will definitely be a part of our weekly salmon meals.

The original recipe from PaleoFriggenDelish calls for lemon pepper. I just used salt and pepper instead.

Glazed Salmon
slightly adapted from PaleoFriggenDelish

• Salmon Filet
• 4 Tbsp Balsamic Vinegar
• Salt and pepper to taste
• 2 Tsp Cumin
• 2 Tsp Chili powder

Steps:

1. Preheat oven to 425
2. Rub all spices into Salmon
3. Slowly drizzle balsamic onto salmon and pat into filet.
4. Place on a baking sheet, cook uncovered until flaky about 10-15 minutes.

 

Salmon Cakes (Paleo)

This is a great way to stretch a dollar. I like to buy some wild caught salmon every week but it’s pretty pricey. The canned wild caught salmon is great for this recipe. You can go even cheaper if you get the can with skin and bones (and they are so healthy!) but I really prefer the boneless and skinless.

Salmon Cakes

14 oz can wild caught salmon
2 strips of bacon, cooked and crumbled
1 small sweet potato, cooked and mashed
1/4 – 1/2 cup almond flour (use what you need for consistency)
1 egg
2 Tbsp mayonnaise (make your own for strict paleo!)
2 tsp dijon mustard
1/2 tsp honey
1 Tbsp parsley
salt and pepper to taste

Preheat oven to 375. Mix all ingredients together. Form cakes and place on prepared baking sheet. Bake 30 minutes or until golden brown.

Pecan Crusted Cod (Paleo)

This is heavily inspired and only slightly altered from PaleOMG’s Pecan Encrusted Tilapia. I made a few changes: I used Cod because I absolutely hate Tilapia. Hate it. HATE. But cod is a nice, mild white fish and anything similar would work.

I baked my fish, because I just prefer my fish baked. I also find it a more reliable cooking method (for me, because I don’t cook fish often).

Finally, I didn’t make the blood orange salsa but I did make a blood orange salad dressing – I had my fish and salad with blood orange dressing and it was absolutely delicious!

Pecan Crusted Cod
adapted from PaleOMG

• 2 filets of cod
• 1 egg, beaten
• 1 cup pecans
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• salt and pepper, to taste

1. Preheat the oven to 375.
2. Add your pecans, coconut and seasonings to a food processor and pulse until you get crumbs.
3. Whisk your egg in a separate large, flat bottomed bowl.
4. Set up a dredging station – one plate of egg and one plate of crumbs.
5. Coat the fish in egg then cover in crumbs. Place on a foil lined cookie sheet sprayed with nonstick spray.
6. Bake 8-10 minutes or until fish is cooked through.

Blood orange salad dressing

In a bullet blender add the juice of one blood orange, equal part olive oil, ground ginger, salt and pepper and a squeeze of honey.

Spicy Salmon Salad

Spicy Salmon Salad

6 oz of cooked, flaked salmon
1 tsp of capers
1 tsp each chopped fresh chives and parsley
a squirt of Sriracha, to taste
1-2 Tbsp light mayo
salt and pepper to taste
1 lemon wedge

Add salmon, capers, herbs, Sriracha and mayo to a bowl and season with salt and pepper and squeeze the juice out of the lemon wedge. Mix until well blended.

You can make a sandwich or a wrap or mix it with some lettuce for a big salad like I did.

Healthy Fish Tacos

Healthy Fish Tacos
adapted from Allrecipes.com

1/2 cup nonfat plain yogurt
1/2 cup nonfat plain greek yogurt
1 1/2 limes, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
salt and pepper

2 Tbs olive oil
1 pound mahi mahi fillets (or cod, or other white fish), cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1 package shredded cabbage

In a medium bowl, mix together the two yogurts. Stir in the fresh lime juice until the consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, cayenne, salt and pepper.
Heat oil in a skillet. Season the fish with salt and pepper and place in the skillet for 5 minutes or until the fish is golden. Flip and cook on the other side until cooked through.
Place the tortillas in a toaster oven set to broil (or in your oven set to broil). They will warm up and become pliable. Don’t worry if they puff up. To serve place the fish in a tortilla and top with shredded cabbage and white sauce.

I also took some of the cabbage and mixed it with the sauce and ate is as a coleslaw side.

Hickory Smoked Tuna Cakes

Hickory Smoked Tuna Cakes

1 packet Starkist Hickory Smoked flavor tuna
couple TBS sweet onion or scallions
1-2 TBS seasoned bread crumbs
1/4 cup fat free mozzarella cheese
1/4 cup eggbeaters

Mix all in a bowl, should be fairly wet but not soupy. Spray a skillet with nonstick spray. Form 3-4 tuna cakes/patties. Brown on both sides. Should be golden on both sides but the middle should still be moist, you don’t want it too dried out.

Makes 1 serving:
Cal: 254
Fat: 3 g
Carb: 8 g
Prot: 49 g