Category Archives: Fish

Quick and Easy Asian Salmon Cakes & Sweet Potato Stacks

Canned Salmon.  Not a very enticing ingredient.  Canned wild sockeye salmon?  Boneless and skinless? Ok, maybe we’re on to something.  But now what?  That’s how I felt after buying a can of good quality sockeye salmon, totally clueless and not wanting to put a lot of effort into date nights dinner.

So after googling some salmon cake/burger recipes I decided to just stick with my favorite Asian flavors and keep it simple.  I love recipes that I can literally stir together in a bowl and throw in a frying pan.  They are practically fool proof.  The only thing that needs perfecting here is getting the right consistency.  I used some blended gluten free tapioca bread to help bind the cakes, but next time I might use some oat flour or something with a bit more thickness.

And as for those delightful sweet potato stacks?  Thanks to my mandolin they took about 5 minutes to prepare and get into the oven.  Yeah, I love things that are that easy.  I have been thinking I wanted to do some kind of sweet potato, beet goat cheese stack, which may be coming in the future- {you can’t rush these things ;)} But I followed the recipe from here, except I forgot my muffin pan was a mini so I just stacked them on a sheet pan which worked out fine (spray the pan! I always forget!)

Oh and my favorite salmon topping of course, goat cheese and avocado spread.  Simple, easy and delicious on everything!  I also made some minted mango chutney for an added bit of flavor but I ended up just eating it after like a healthy sweet treat 🙂

Ironically, date night photos are always lack-luster because the BF can’t wait for me to have a photo shoot but don’t let that keep you from trying this recipe.  It is so easy and so yummy, I got the dance- so you know it’s man approved too 🙂

Ingredients:

1 can wild sockeye salmon (boned and skinned will make your life a lot easier)

3 tbsp sesame oil

2 tbsp gluten free soy sauce

2 tsp fresh grated ginger

1 garlic clove minced

3 scallions chopped, (green part only)

1 slice gluten free bread for binding

juice of 1 lemon

s&p

Directions

Mix everything really well in a large bowl.  I did this the day before so the flavors can mingle.  When ready make into 2 large or 4 small cakes and pan fry about 5 minutes on each side till they get nice and crusty.  Top with spread and serve on gluten free buns, fresh lettuce or solo!

Sweet Potato Stacks

Use a mandalin to slice 2 sweet potatoes.

Throw in a bag with 2 tbsp sesame oil, 1 tbsp fresh ginger, 1 garlic clove minced fine, few dashes gf soy sauce and half fresh squeezed orange juice.   Shake really well to coat and stack on a baking sheet or use a muffin pan.  Bake for 30-40 minutes on 350 till they are tender.

Goat Cheese & Avocado Spread

Mix 2 oz goat cheese with 2-3oz avocado.  Add juice of half a lemon, and season to taste.

Minty Mango Salsa

Chop 1 ripe mango and mince 1-2 tsp fresh ginger.  Combine in a bowl with 2-3 sprigs fresh mint.  Let it sit in the fridge for at least 2 hours.

This recipe may seem long but it is so easy, healthy and affordable!  The cakes turned out perfectly moist and the sweet potato stacks were a match made in heaven!

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Sockeye Salmon with Cajun Compound Butter & sauteed Vegetables

Tis’ the season for Mardi Gras and my love for spicy food is what inspired this simple and delicious recipe.  Whenever I have made Cajun spiced chicken or fish I usually make a spice blend with whatever I have in the pantry, but this time I went out and bought a pre-made mix for convenience.  Needless to say it was really good and is going to be my new go to for when I feel like  adding some “kick”.
I had just enough baby bella mushrooms on hand and I always have carrots stocked in the fridge (can’t get enough).  I added some asian flavors and they mingled perfectly with the spice of the salmon. This was prepared from start to finish in 25 minutes and was so much more satisfying than ordering salmon at a restaurant.  The key is to not overcook the salmon and I have found that if you stop cooking when you think it is still slightly underdone, it will continue to cook when you take it off the heat & the end result is perfect!  Also a word from experience, don’t bother buying the cheap stuff and most definitely always buy Wild Salmon.  Farmed salmon is known to be toxic and also has significantly less Omega 3’s.  I got this Salmon from Whole Foods and the quality was excellent and it did not smell fishy.  I suggest either buying from there or a fish market and not your typical grocery store.  Also, if you are unfamiliar with de-boning fish ask them at the grocery store to do it for you.  As always when cooking fish and sauting vegetables, make sure to have everything ready because it cooks quickly.

Ingredients:

1 serving Wild Salmon

1/4 cup diced onion

4 baby bella mushrooms, sliced

2 organic carrots (susceptible to dangerous pesticides), julienned

1 tbsp smart balance butter or other preferred

1 tbsp avocado

1 tbsp cajun spice blend

1 tbsp sesame oil

1 tbsp tamari or GF soy sauce

2 tsp fresh ginger, microplane

-optional, brown sugar to add to cajun spice mix for a sweeter salmon

Directions:

-Preheat oven to broil setting.

-Mix the butter, avocado and cajun spice blend. Spread onto salmon.

-Add sesame oil to pan and saute onions for 2 minutes.  Add mushrooms, carrots & fresh ginger.  Saute until cooked about 7 minutes.

-Meanwhile, place salmon in broiler safe pan and set under the broiler for 3-5 minutes depending on your oven settings and how fast it cooks.  You just want to get the top cooked, it happens fast so keep a close eye.

-In order to cook the middle and bottom of salmon, set the pan on your stove top and place a lid on top for about 4 minutes (This time will vary). The heat from the pan will steam & cook it throughout- I strive for MR so if you like your salmon more well done you will need to leave it for longer or turn the oven down to 350 and set in the middle rack.Next time I am going to “blacken” the salmon because I really like spice and could have used even more cajun seasoning, but that’s just me 🙂

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