Category Archives: Fish

Tuna Noodle Salad

Tuna Noodle Salad
When I am not on the road I work out of my house whilst multitasking between growing a beard and shushing our pugs.
For whatever reason squirrels and any human dropping off a package are apparently akin to Freddy Kruger in the pug world. So when I don’t have any leftovers I am always poking around the fridge trying to whip up something fast and decent.

I keep a couple of cans of tuna on hand and decided to whip up one of those tuna salads with a little pasta thrown in. Of course I have my Wickles Pickles, Dukes Mayo and Tabasco on hand. So I drained the cans and emptied the into a bowl. Started boiling a small pot of noodles and cooked them al dente. I wanted a little chew to them.

Mix in some Dukes Mayo and Wickles Pickles and a few dashes of Tabasco. Chop up any veggies you have on hand like celery, green onion, carrots, radishes etc… Mix in and add Kosher salt to taste.

I like to also throw a curve ball spice into the mix like a pinch of curry or cumin or Soy. I simply lay it on top of a bed of lettuce and top with a few oyster crackers.

It’s a great way to get your mercury in a hurry. 🙂

Please consider always using natural caught and processed Tuna. No Nets

BBQ Cajun Shrimp, Red Beans and Rice with Garlic Bread

BBQ Cajun Shrimp, Red Beans and Rice with Garlic Bread

  • Servings: 4-10
  • Difficulty: easy
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For Fat Tuesday, Jill and I landed on Cajun BBQ shrimp with homemade Red Beans & Rice with Andoullie sausage. New Orleans BBQ shrimp isn’t much like what you would think of when hearing “BBQ”. Given there is a lot of Tabasco and lemon I suppose one could draw a parallel to Carolina vinegar sauce but it’s a far cry from KC or Texas BBQ Sauce.

I saw a few recipes for New Orleans BBQ and all are very similar in that they have Tabasco, Worcestershire, Butter and Garlic. I settled on Pat and Gina Neelys recipe. As stated me some Gina. The use of clam juice jumped out at me. Emeril uses white wine which would be nice also but since I have never used clam juice I thought I would try it.

The red beans and rice turned out smokey, spicy, salty with a nice depth of flavor. Making garlic butter for the garlic Parmesan bread was perfection between the bites of shrimp and beans. The shrimp turned out superb. I love it when Jill closes her eyes and throws out a compliment. She loved it and said it was her new favorite shrimp. The shrimp is spicy but something about the vinegar in the Tabasco and the lemon juice gives it an acidic zip and brightness. The trio is perfect…spicy deep, spicy bright and garlic bread to reset the palate.

This would be great for a casual party where people could hover over the the shrimp and bread and just eat with their hands along side small bowls of Rice and Beans. Beer was a natural choice but we went Whiskey and Diet Cherry Dr. Pepper. Sounds odd but is our “go to” cocktail. It’s like a cheap old fashion of sorts.

New Orleans BBQ Shrimp
1 lbs of large gulf shrimp (shell on, heads off and de-veined)
1 tbs+ of Tony Chachere’s Creole seasoning
2 tsp of Old Bay seasoning
6 cloves of minced garlic
1 beer
Juice of 1 lemon
3 tbs of Worcestershire Sauce
3 tbs of Tabasco
4 oz of Clam Juice
1 tbs of Apple Cider Vinegar
2 bay leaves
1 tbs of butter
Kosher Salt to taste
Red Beans and Rice
1 lbs red beans
2 Andoullie Sausage sliced
4 cloves of garlic (diced)
1 diced yellow onion
3 stalks of celery diced
2 green peppers seeded and diced
2 tbs of Tony Chachere’s Creole seasoning
7 cups of water
1 beer
1 tbs of Worcestershire Sauce
Cooked rice and green onions for serving
Parmesan Garlic Bread
1 loaf of crusty french bread
3-4 cloves of garlic
Parmesan cheese (grated)
1. The beans cook for 8 hours so plan accordingly. I used a crock pot and set it for 8 hrs and when it finished it kept them warm. Basically dice up everything and throw it in the slow cooker, stir and walk away. Pretty simple.

2. Rinse your shrimp and put them in a bowl with Tony Chachere’s Creole seasoning and mix well and set aside. Cut up your garlic and then add all your wet ingredients to a measuring cup and mix it up. IMG_9430

On medium heat take a large skillet and add 2 tbs of oil and then your garlic for one minute and then throw your shrimp in there. You are going to partially cook them for about 3 minutes. They should turn pink on both sides but wont be totally cooked. Remove from heat and pour the garlic and shrimp into a bowl and set aside. IMG_9426

Now make your “BBQ sauce” by adding the wet ingredients to the pan with the bay leafs and simmer for about 15 minutes. It should reduce by about half and add a tbs of butter. IMG_9429

3. For the garlic bread, add some butter to a small pan and smash 3 or 4 cloves of garlic to infuse the melted butter. Brush your bread with the melted garlic butter. Top with Parmesan and dice up the garlic that you used for the butter. Top the bread and add a little more butter to the top of the bread. Broil until golden brown. IMG_9428

4. While your bread is broiling add the shrimp and garlic back to the sauce and cook the shrimp fully and allow the sauce to permeate the shrimp.

5. Pour your shrimp into a community bowl and serve plates for the discards and bread. Laddle some rice into a small bowl and top with the Red Beans and top with green onion.

Spicy Tuna Salad Avocado Romaine Boats

Spicy Tuna Salad Avocado Romaine Boats
Today for lunch I was wanting something simple, flavorful and low carb. I had an avocado and some romaine on hand but they were on the back end of their freshness. Whipped up these little tuna boats and topped with a tiny bit of Sriracha chips for some crunch.

2 Cans of Tuna (low sodium in water without nets)
Dukes Mayo
Shredded Carrots
Shredded Red Cabbage
Handful of diced jalapenos
1 avocado
2 dashes of Tabasco per boat
Sriracha chips crumbs
1 head of Romaine
Kosher Salt
Black Pepper
1. Pretty simple… Press the water from your cans of tuna. Put in a bowl and mix it in with Duke Mayo (use the amount you like in your tuna salad).

2. Mix in the shredded / diced carrots, jalapenos, purple cabbage. Kosher Salt and Pepper… taste and adjust accordingly.IMG_9214

3. Slice your avocado and cut the bottom of your Romaine lettuce. Put some avocado in the base of your lettuce leafs. Top with your Tuna Salad. I hit each boat with 2-3 glugs of Tabasco sauce and then topped with some crumbled Sriracha Chips for color and crunch.

Roasted Salmon Garlic Broccoli Asparagus Pasta

Roasted Salmon Garlic Broccoli Asparagus Pasta

  • Servings: 4
  • Difficulty: easy
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Roasted Salmon Garlic Broccoli Asparagus Pasta
Lame name but delivers on taste. I typically make a couple of runs to the grocery per week. My first run is typically Sunday afternoon. So prior to that run I have a lot of items left that need to be used and consumed.

On hand I had a bunch of asparagus, a little broccoli and half a head of garlic. I pulled out a salmon filet from the freezer and decided I would whip up a pasta dish. To be frank, nothing about any of the above ingredients excites Jill. So she took a bath following her treadmill time and I went to work.

This little comfort dish really turned out fantastic. The roasted veggies imparted a nuttiness, the Parmesan and salami give a salty savory flavor. The peas would pop with sweetness and finally the goat cheese gave it a tangy creaminess.
Salmon Filet
Bunch of Asparagus
About three small crowns of broccoli
6 cloves of roasted garlic
1 cup of peas
3 tbs of diced salami
2 cups of Pasta (Bow tie)
3 tbs of Goat Cheese
2-3 tbs of grated Parmesan
1 cup of pasta water
2 tsp Red Pepper chili flakes
Balsamic Vinegar
Olive oil
1 tbs of Black Pepper
3 tbs of Butter

1. Dice up your asparagus and slice your broccoli. In a 400 degree oven cover the veggies with oil, balsamic, salt and pepper. Also cut the top of the your garlic bulb off, drizzle olive oil and wrap in foil. Put that pan in the oven for about 20mins-30mins. IMG_9166

2. While the veggies are roasting, remove your peas from the freezer, prep your salmon filet with oil and a little salt. Dice up your salami finely.

3. When the veggies are done. Lower the oven to 300 degrees. Remove the veggies from the pan and add your salmon and roast it for about 15 minutes. Remove it at medium rare. You will be putting it in with the pasta in a pan and it will cook a little more. IMG_9170

4. Cook your pasta in salty boiling pot of water. Cook it al dente so hat it retains a little chew to it. Scoop about 1 cup of the pasta water to use to thin out the pasta.

5. So now everything is cooked and chopped. Let’s put it all together. In a large skillet on medium low heat, melt the butter. Add the peas, diced roasted garlic and diced salami. IMG_9172

Stir in the goat cheese and red pepper flakes and pepper. Let the goat cheese melt down so that is can coat everything nicely. Now add your pasta and stir and coat well. At this point you will likely need to add a half cup of pasta water while stirring.

Now fold in the roasted asparagus and broccoli. IMG_9173

Finally gently fold in your flaked salmon followed by grated Parmesan cheese. You make need to add a little more pasta water to keep it shiny and moist. Serve and enjoy…


Balsamic Glazed Salmon with Tahini Sauteed Kale

Balsamic Glazed Salmon with Tahini Sauteed Kale

  • Servings: 2
  • Difficulty: easy
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Balsamic Glazed Salmon with Tahini Sauteed Kale
When I am in town and Jill has a late night I use it for Salmon and Indian food given we have a passion mismatch. So I also took the opportunity to play around with Kale. I love greens like collards, cabbage and mustard. Kale just hasn’t caught up with the stinky three just yet. The texture for me is a bit rubbery so I prefer sauteing to tenderize it a bit.

I poked around and found a recipe from a blog called I took that as my base because I really liked the idea of using Tahini with vinegar. Tahini is ground up sesames that make a paste. Most notably used in your favorite hummus. I love the tang it gives while also infusing a nuttiness to it. For me Salmon doesn’t need much help so a little balsamic vinegar reduction sounded like a sweet counterbalance to the vinegary sauteed kale.
Super easy, super healthy and pretty darn delicious.

Fresh caught Salmon Filets
1 tbs of grapeseed oil or coconut oil
4 tbs of Balsamic Vinegar
1 tbs of Local Honey
1/2 tbs of Red Pepper Flakes

1 bunch of Kale (stems removed)
3 tbs of Tahini
2 tbs Apple Cider Vinegar
2 tbs of GF Soy Sauce
1/4 cup of Chicken Stock
5 cloves of garlic
1 yellow onion (diced)
1 tbs of olive oil
Dash of cayenne pepper
Toasted Sesame Seeds to top
1. Start your Kale first by dicing your onion and by slicing your garlic (not minced). In medium heated pot add some oil and sweat those onions really well. Caramelize if you want. I was impatient but cooked them 10min until really soft. I then added the garlic slices and cooked them for another minute or two.

2. Whisk together the rest of the wet ingredients and pour them into the pot with the garlic and onion mixture. Let it reduce by half and then add your Kale pieces and let them wilt until tender to your tastes. I skipped the last step so my sauce was pretty thin. Flavor is amazing either way. IMG_9092

3. While your sauce is reducing. Salt and pepper your salmon filets. In medium-low pan with a 1 tbs of grapeseed oil carefully lay your filets (skin side down) in the pan. Move them around a bit to make sure they don’t stick. I like my salmon on the rare side because it is so buttery and silky. Here is the deal with Salmon, the beauty is in the fat because it imparts the flavor. If you cook salmon at high heat that fat leeches out into this sad white ooze. That said, the skin side has a lot of fat so this will happen at the base where the skin meets the pan. The point is to either go high heat and hit em quick to sear both sides or to go low and slow.

I flipped once I got a decent crust on the bottom and then but a slight sear on the top. I then poured in the balsamic honey mixture and let it thicken up. Basting the filet along the way. I did that for about 3 or 4 minutes.

Ying-Yang Roasted Salmon and Asparagus

Ying-Yang Roasted Salmon and Asparagus

  • Servings: 2
  • Difficulty: easy
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Ying-Yang Roasted Salmon and Asparagus

The grocery store had these glorious cuts of salmon. The one I made tonight should have been for two but Jill had a meeting so I man handled it solo like Fred Flintstone. I was torn between going lemon herb, Cajun or Asian with this dish. Decided on an Asian dish that was sweet and spicy.

The flavors were great, especially the asparagus. Roasting mellowed the heat of the jalapenos a bit which allowed the flavors to harmonize. Sweet, Spicy, Tangy, Salty and Healthy.


Salmon filets
3 cloves of garlic
1 tbs of fresh grated ginger
1 tbs of Sriracha
¼ cup of Soy
½ cup of Red Wine
Juice of half of lemon
2 glugs of olive oil
2 tbs of Brown sugar

Asparagus (trimmed bottoms)
Olive oil
Kosher Salt
Lemon juice (1/2 lemon)
1 tbs of grated ginger
1 tbs of cut fresh basil
1 jalapeno seeded and diced
1 tbs of Sriracha
1 tbs of Sugar
2 glugs of Worcestershire sauce

Game plan… roast the asparagus for 25-30mins and while it roasts make your sauces and prep salmon for second half of roasting. #multitasking

1. Preheat oven to 350. Trim asparagus and cover with olive oil salt and pepper. Roast for 25 mins.

2. Make the Sauce for the Salmon. Combine everything in a small pot and simmer until reduced. 10mins and remove from heat.

3. Make your sauce for the asparagus. (starting with lemon juice and include the last 7 ingredients).

4. Oil a dish and lay your washed and dried salmon skin down. Slowly cover with about half of the sauce.

5. Lower the heat to 250 degrees. Remove the asparagus and add the sauce to it and put it back into the oven with the salmon. IMG_8880

6. Bake for about 20 -30mins depending upon the size of your filet (medium rare). Top with the extra sauce about every 10mins.

Cedar Plank Salmon


Salmon gets a bad rap. Candidly growing up having those canned salmon croquettes definitely stunted the salmon cause for those of us growing up in the 70/80s. Coming home from school or practice and opening the door to smell of pier 47 was instant dred. Northern Pacific coast people wouldn’t understand our landlocked middle america seafood plight. Let’s just say ketchup was the only reason those babies made it down.

Somehow despite my salmon beginnings I ended up liking it a lot when it is properly honored protein (fresh). When cooked well…low and slow to medium – medium rare it just works. If you ever see “white stuff” seeping from your filet you are cooking it too hot. Think of that fat as tears.

I bought some cedar planks and sprinkle several types of spices on top and eat it for lunch by itself or in a salad or sandwich. Love the stuff. Light and easy.

Lettuce have Fish Tacos

Spicy Fish Tacos
Most often when you think of fish tacos you can picture a chewy tortilla, some cheese and often battered fried fish with some lovely sauce. This isn’t that type of fish taco. No dairy, no tortilla and no batter. I probably went a little too spicy on the fish so I will back it down from burnt hell for this post.
Fresh Fish (cod, snapper, tilapia)
Dusting of chili powder, salt, cumin and Slap Ya Mama
Green onions (whites and light greens)
2 cloves of garlic
splash of white wine

Tajin seasoning
2 tsp of lime juice

Shredded carrots
Green Onions (green parts)
Happy Tomato Salsa
Bibb or Butter lettuce

Prepare your lettuce, carrots, and guacamole. For the guacamole mash up your avocado with lime juice, cilantro, and Tajin spice with a touch of Salt. Taste and adjust accordingly.

For the fish dust with seasoning. In a medium heated pan add a pat of butter with green onions and then your fish. Press a garlic clove or two on top of the fish and on the turn add a splash of white wine. Cut into pieces for serving.

Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas

Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas

Picked up some nice cuts of fresh Salmon which I love. I am on the 21day body makeover over so I cant have gluten, dairy or even honey or fruit. So I went the lemon garlic Dijon route. Jill isnt following this as strictly as me and she isn’t a fan of salmon like I am so I decided to make a little pasta for her to make a salad and I also added some Parmesan for her.


Now I have prepared salmon incorrectly but learned how to prepare it much better to highlight the greatness of that incredible fish. You really need to to go slowly. If your salmon is oozing white stuff you are desecrating the fish. It’s telling you that your heat is too high and too long. You can sear it and leave it raw inside or go lower and slower like roasting bacon.
2 Salmon filets
2 gloves of pressed garlic
2 tbs of olive oil
1 lemon juiced
1 tbs of Dijon
1 tbs of White wine.
5 green onions
Frozen Peas

1. Whisk together your oil, Dijon, garlic, onions, wine and lemon juice .
Preheat your oven to 350. Line a baking sheet and dip your filets into the dressing coating all sides. Place the filets on the baking sheet and then spoon the mixture on top.
2. I use the same pan for roasting asparagus. and I poured the mixture on top of it as well.

3. Now we are cooking this for about 13 or 14 minutes which keeps the asparagus on the raw / crispy side. If you like yours more tender then put just the asparagus into the over for 15mins. alone before putting your salmon on the baking sheet and cooking it.

4. Heat your peas up in microwave or on stop top. For Jill I cooked some pasta.
Or mix it up like this.

Fish Stick with Tarragon Aioli

Fish Sticks with Tarragon Aioli

  • Servings: 2
  • Difficulty: easy
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Fish Sticks with Tarragon Aioli
Fish sticks were always a childhood favorite. Crispy,not too fishy, and smothered in ketchup. Heck it probably wasn’t fish but rather a mystery protein with fish flavoring. I have a few fish recipes in the queue. The aioli is adapted from Food52 (poster sdebrango). Instead of making the mayo, I just used Dukes Mayo and infused some garlic oil in it.

Jill has an interesting day teed up so I am going into full comfort mode for this evening. Fish sticks and stove top mac and cheese.

Cod cut into strips
2 eggs
Old Bay Seasoning
Slap Ya Mama
Kosher Salt
Salt and Pepper
Oil for frying

Tarragon Aioli
2 cloves of garlic
2 tbs of olive oil
3 tbs of Dukes Mayo
1 lime juiced and zested
1tbs of Tarragon
Kosher Salt and Pepper
1. Aioli – infuse the oil by adding crushed garlic to the oil and heat it up slowly and then turn off the heat and let the garlic and oil steep. The longer the better. When cooled blend everything up and Salt and Pepper to taste.

2. Beat your eggs. Season your Panko with Old Bay, SlapYaMama, Salt and Pepper. Cut your fish into sticks. Dip into the wet (eggs) and then Panko and then fry in oil on medium heat. Work in batches and set aside. If you need to keep them warm put them into an oven at 100-200 degrees.