Category Archives: Fish

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
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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 myfitnesspal.com. 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.

Ingredients:
Salmon
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

Kale
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
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Directions:
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.
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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
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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.

Ingredients:

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
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Asparagus (trimmed bottoms)
Olive oil
Kosher Salt
Pepper
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
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Directions:
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.
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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

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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
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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.
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Ingredients:
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

Avocado
Tajin seasoning
cliantro
2 tsp of lime juice

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

Directions
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.
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Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas

Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas
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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.

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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.
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Ingredients:
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
Asparagus
Frozen Peas

Directions:
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.
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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.
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Or mix it up like this.
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Fish Stick with Tarragon Aioli

Fish Sticks with Tarragon Aioli

  • Servings: 2
  • Difficulty: easy
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Fish Sticks with Tarragon Aioli
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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.

Ingredients:
Cod cut into strips
2 eggs
Panko
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
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Directions:
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.
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