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FISH RECIPES

1.  SWEET POTATO SALMON CAKES WITH CREAMY DILL SRIRACHA SAUCE

INGREDIENTS:

For the sweet potato salmon cakes:
12 ounces fresh salmon (about 2 fillets), cooked*
1 small sweet potato, cooked and peeled (about ½ cup)**
1 tablespoon seafood seasoning (I used Old Bay Seasoning).
3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed or more to taste
2 eggs lightly beat
⅓ cup finely sliced green onions
For the creamy dill sriracha sauce:
⅓ cup fat free plain Greek yogurt
3 tablespoons mayo or additional Greek yogurt
1 clove garlic, finely minced
1 tablespoon chopped fresh dill or more to taste
½ teaspoon honey
Salt and pepper, to taste
1-2 teaspoons sriracha sauce or more to taste
For the balsamic maple Brussels sprouts:
1 lb. Brussels sprouts, halved
1.5 tablespoons extra virgin olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon balsamic vinegar
1 teaspoon maple syrup

INSTRUCTIONS

For the sweet potato salmon cakes:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Combine all ingredients in a medium mixing bowl.
Using ⅓ cup measuring cup, scoop batter and shape into 7 cakes. It is easier to work with batter if your hands are slightly damp.
Saute cakes 3-5 minutes on each side. I had to do this in two batches and added another tablespoon olive oil for my 2nd batch.
Once lightly browned on both sides, remove from skillet and onto paper towel lined plate.
For the creamy dill sriracha sauce:
Simply combine all ingredients in a small bowl. Enjoy!
For the balsamic maple Brussels sprouts:
Preheat oven to 425 degrees F. Line baking sheet with foil and spray with nonstick cooking spray or line baking sheet with Silpat mat.
Toss Brussels in 1 tablespoon olive oil, salt and pepper. Spread evenly on baking sheet and bake for 20 mins.
Remove from oven and toss in ½ tablespoon olive oil, balsamic vinegar and maple syrup. Serve immediately.

NOTES

*Alternatively, use 2 (5 ounce) cans salmon or tuna. 

**Roast sweet potato at 400 degrees F. for about 45-60 mins and until soft.

Recipe and Image from Kim's Cravings

2.  HONEY GARLIC SALMON

INGREDIENTS:

12 oz salmon, cut into 2-3 strips

Salt

Black Pepper

Pinch of cayenne pepper

2 tablespoons honey

1 tablespoon warm water

1 1/2 teaspoons apple cider vinegar or lemon juice

1 tablespoon olive oil

3 cloves garlic, minced

1/2 lemon, sliced into wedges

INSTRUCTIONS:

Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.

Mix the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.

Heat up a skillet with the olive oil. Pan-fry the salmon until half done. Add the garlic into the pan until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).

Recipe and Image from Rasa Malaysia

3. BAKED HONEY MARINATED COD

INGREDIENTS

4, 6-oz black cod fillets (aka sablefish)
¾ cup honey
½ cup low-sodium soy sauce
⅓ cup toasted sesame seed oil
⅓ cup apple cider vinegar
1½ tsp freshly ground pepper
1 tsp freshly chopped ginger

INSTRUCTIONS

Combine all ingredients (except for fish) in a medium-sized airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip half way through marinade time to allow even flavor distribution.
Preheat oven to 450 degrees F; prepare a baking sheet with parchment paper. Remove cod from marinade and bake on the center rack for 7-9 minutes, until cod is opaque and flakes easily.

Recipe and Image from No Gojis No Glory

4.  TUNA RISOTTO PIE

INGREDIENTS:

1 tablespoon olive oil
1 brown onion, diced
2 garlic cloves, crushed
1 cup basmati or jasmine rice
1 3/4 cups chicken stock
16 oz can tuna in oil, flaked
1/2 cup semi dried tomatoes
10 oz. baby brocollini cheese, halved
2 oz. parmesan cheese, grated
6 oz. kale leaves, roughly chopped
3 eggs
Salt and pepper

Preheat oven to 350° 

Heat olive oil in a medium saucepan on a medium heat. Sauté onion and garlic until transparent then add the rice and sauté for 1-2 minutes. Add chicken stock, stir to combine and bring to the boil. Lower heat and simmer till stock is absorbed and rice is cooked (about 8 minutes). Remove from heat and set aside to cool.

In a large bowl combine rice mixture, tuna, tomatoes, 8 oz. bocconcini, parmesan, kale, eggs and salt and pepper (to taste) and stir to combine.

Line a  spring form pan with baking paper and fill with the mixture. Top with the remaining bocconcini and place in the oven for 25 minutes or until the top is golden.

Remove from oven, set aside to cool for 10 minutes then remove from pan and serve with a side salad.

Recipe and Image from Chew Town