Category: Fish

Asian flavors · Fish · Pasta · Soup

Teriyaki salmon bowl with udon noodles and spinach.

Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger (about 2 inch piece)
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce

Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.
Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.
Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.
Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.
Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Appetizers · Fish

Pan-seared scallops with fennel puree & citrus

Belinda

This lovely recipe is from the magazine “Cooking Light” and the recipe is by Liz Mervosh. (photo by Kelsey Hansen)
This is such a lovely, light combination of flavors and the fennel puree really takes it to another level.

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Serves 4 (serving size: 3 scallops, 1/4 cup puree, and 1/4 cup salad)

Scallops are the perfect choice for an effortless date-night dinner. To get the best golden, crispy sear, let your scallops come to room temperature and pat them dry before cooking.

12 large sea scallops (about 1 lb.)
3 cups thinly sliced fennel bulb (from 1 [1-lb.] fennel bulb), divided
1 cup sliced peeled Yukon Gold potato
1 cup water
2 tbsp unsalted butter
1 tsp fresh lemon juice, divided
1/2 teaspoon kosher salt, divided
3 tangerines, peeled
2 tbsp finely chopped shallot
2 tbsp olive oil
4 pitted Kalamata olives, finely chopped
4 tsp chopped fresh tarragon
1/2 tsp ground coriander
1 small garlic clove, pressed
3 tablespoons canola oil, divided

Step 1
Pat scallops dry with paper towels. Set aside. Bring 2 cups fennel, potato, and 1 cup water to a boil in a small saucepan. Reduce heat to low; simmer, partially covered, until potato is tender, about 15 minutes. Drain, pressing to remove excess liquid.

Step 2
Transfer fennel mixture to a food processor. Add butter, 1/2 teaspoon lemon juice, and 3/8 teaspoon salt. Process until smooth. Cover to keep warm.

Step 3
Gently break apart segments of 2 tangerines; set aside. Squeeze juice from remaining tangerine into a medium bowl. Whisk in shallot, olive oil, olives, tarragon, coriander, garlic, and remaining 1/2 teaspoon lemon juice. Add tangerine segments and remaining 1 cup fennel slices; toss to coat.

Step 4
Heat 1 1/2 tablespoons canola oil in a large cast-iron skillet over high until shimmering.
Add 6 scallops; press gently with a spatula. Cook until sides are lightly browned, about 3 minutes. Turn scallops; cook 30 seconds or to desired degree of doneness.
Transfer cooked scallops to a plate; wipe skillet clean.
Repeat with remaining canola oil and remaining scallops.
Sprinkle scallops with remaining 1/8 teaspoon salt.
Serve with puree and salad.

Fish · Gluten Free · Nuts

Seared scallops wth hazelnut butter and Mascarpone

Belinda

Recipe from the blog “The Original Dish” by Kayla Howey

Simple, yet luxurious seared scallops with a lemony hazelnut butter and mascarpone

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Serves: 4

1/3 cup raw, whole hazelnuts
1lb sea scallops, side muscles removed
kosher salt
neutral oil (safflower or canola)
3 tbsp butter
1 tsp lemon zest
1 tbsp lemon juice
4 oz mascarpone
flaky sea salt

Preheat the oven to 425°F.
Lay the hazelnuts out onto a baking sheet. Roast for 6 minutes. Let cool just slightly and use a kitchen towel to rub the hazelnuts between your hands in order to remove the skins. Discard the skins. Roughly chop the hazelnuts. Set aside.

Meanwhile, pat the scallops dry. Season each with a good pinch of salt on all sides.
Heat a large stainless steel skillet over medium heat. Once the pan is hot, add enough oil to just coat the bottom. Once the oil is hot, place the scallops into the pan. You should hear a sizzle. Sear the scallops until deeply golden brown on one side (don’t try and move them until they are fully browned and start to release on their own or else they will stick and tear).

Flip the scallops over, turn the heat to low, and add the butter. Finish cooking the scallops as the butter melts, just another minute or so. Spread the mascarpone onto a large plate. Place the seared scallops right on top, leaving the butter in the skillet.

Add the chopped hazelnuts to the butter. Let the hazelnuts sizzle in the butter until fragrant, as the butter starts to slightly brown. After a minute or so, stir in the lemon juice and zest. Soon the mixture over the scallops. Top with flaky sea salt.

Fish · Gluten Free

Creamy garlic, lemon & spinach salmon

Belinda

This is a lovely 20-minute salmon supper for two which works really well served with sweet potato mash. Recipe c/o BBC Good Food

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2 sweet potatoes
1 tbsp olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
6 oz baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
3 oz mascarpone
5 tbsp milk
Salt and lemon pepper

Heat the oven to 400F.
Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (or alternatively, bake for 35-40 mins). Keep warm until ready to serve.

Season the salmon on both side with salt and lemon pepper
Heat half the oil in a frying pan and lightly brown the salmon on both sides – don’t worry about it being cooked through at this point.
Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning.
Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.

Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.

Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk, some butter and seasoning.
Serve the sweet potato mash alongside the salmon and creamy spinach.

Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Salmon Poached in Lemongrass Scented Coconut Milk

Belinda

This is a quick and flavorful dinner easy enough to throw together after work, but nice enough to impress guests.

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Serves: 4
1 lemongrass stalk
1 knob of ginger
13.5 ounces coconut milk (1 can, preferably full fat)
1/4 tsp salt
1lb salmon, cut into 4x 4 ounce filets
1 lime, zest and juice

Cut the lemongrass stalk into 1 inch segments and then in half lengthwise.
Cut the ginger into slices. Bruise both with the butt of a knife. Reserve a small piece of lemongrass and mince that piece finely for garnish (you’ll want about a teaspoon or so total), then set aside.

Skim the cream off the top of the can of coconut milk and warm it in a skillet that will comfortably fit all the salmon pieces (but preferably not too much larger because then you will end up with a lot of extra liquid at the end).
When the cream starts to bubble and the surface looks shiny, add the lemongrass, ginger, and salt.
Lower the heat and stir and simmer for 5 minutes until the sauce is quite thick and fragrant.
Add the salmon pieces and the rest of the coconut milk. If the coconut milk does not cover (or mostly cover) the salmon, add a bit more water.

Raise the heat and just when the liquid starts to bubble, reduce heat to a simmer, cover, and cook for about 8-10 minutes or until salmon begins to flake when poked with a fork.
Remove salmon from sauce and raise heat to medium high.
Reduce volume by about half (or until the sauce is thick). Stir in lime juice right before serving.
Pour sauce over the salmon, garnish with minced lemongrass and lime zest.

Fish

15 minute salmon with a pesto crust

Belinda

This is a great tasting and easy weekday meal for the family from the “Olive Magazine”.

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4 x skinless salmon fillets
4-6 tbsp fresh pesto sauce (or from a good jar of pesto sauce)
4 tbsp breadcrumbs
4 tbsp grated Parmesan cheese
olive oil
3/4 lb green beans

Heat the oven to 450 F. Put the salmon fillets on a non-stick baking tray, skinned-side down.
Spread the pesto over the tops, then mix the breadcrumbs and cheese together and sprinkle over.
Drizzle with a little oil then bake for 10 minutes.

Boil the green beans for 3-4 minutes, then drain and toss with a little olive oil and season well.
Divide the beans between plates, sitting the salmon on top.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free

Coconut-miso salmon curry

Belinda

Recipe from Ken Chun

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

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3 tbsp safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼cup chopped fresh basil
¼ cup chopped fresh cilantro

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Dairy-free · Fish · Gluten Free · Soup · Whole30 compliant

Paleo/Whole 30-friendly triple seafood chowder

Belinda

This is Paleo/Whole 30-friendly and the creaminess comes from the gorgeous and sumptuous coconut cream.
This is a wonderful recipe from the blog “Crazed, Enthused”

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Serves 4

2 tbsp olive oil
2 cups diced yellow onion
1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
3 ribs celery, finely chopped
2 large carrots, finely chopped
3/4 tsp sea salt, divided
1 bay leaf
1 cup coconut cream
2 cups Beef, Fish or Pork broth
8oz salmon, cubed
8oz pre-cooked shrimp, tails removed
3.5 oz can smoked kippers
1 tsp chopped fresh thyme
1/2 tsp dried dill
1/2 tsp dried basil
1/3 cup packed finely chopped parsley
1 tsp lemon zest
1/2 lemon, juice

Heat the olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
Add the coconut cream and broth to the pot and bring to a low boil.
Stir in the salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt.
Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
Stir in the parsley, lemon zest and lemon juice.
Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.

Dairy-free · Fish · Gluten Free · Whole30 compliant

Marinated halibut with spiced eggplants

Belinda

I am continuing the “clean-eating” recipes so we can regain our svelte bodies after the Christmas Season!
Another beauty from Gordon Ramsay

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Serves 4

4 skinless halibut fillets, about 5oz each
3 tbsp olive oil
salt and black pepper
3/4 tsp ground turmeric

SPICED EGGPLANTS
3 large eggplants
5 tbsp olive oil
3 large onions, peeled and finely sliced
2 tsp ground cumin
3 plum tomatoes, skinned, deseeded and chopped
5 oz sultanas, soaked in hot water for 10 minutes
2 tbsp lemon juice, to taste
handful of basil leaves, torn

Lay the fish in a shallow dish and drizzle over the olive oil. Sprinkle with pepper and the turmeric, and rub all over to coat evenly. Cover with cling film and leave to marinade in the fridge for a few hours or at least 20 minutes.

Heat the oven to 400F. Cut the eggplants into 1 inch chunks, sprinkle with salt and leave to stand in a colander set over a bowl for 20 minutes. (Doing this prevents them from absorbing as much oil during cooking.)

Rinse the eggplants to remove the salt, drain well and pat dry with kitchen paper. Toss them in a large baking tray with some black pepper and about 2 – 3 tbsp olive oil. Bake for about 20 – 25 minutes until the aubergines are soft.

Meanwhile, heat the remaining 2 tbsp olive oil in a pan. Add the onions and some seasoning and sweat over a medium heat for 8 – 10 minutes until soft. Add the cumin and fry for a few more minutes until the onions are lightly caramelized.
Take off the heat. When the eggplants are ready, add them to the onions with the tomatoes, sultanas, lemon juice and salt and pepper to taste.

To cook the fish, heat a large non-stick frying pan and fry the fish fillets for 2 minutes on each side – they should feel just firm when lightly pressed.
Leave to rest for a minute or two, while you reheat the spiced eggplants.
Pile these onto warm plates and top with the halibut fillets.
Scatter the basil around and drizzle over a little turmeric oil from the pan.

Appetizers · Dairy-free · Fish · Gluten Free · Salad · Whole30 compliant

Smoked trout, orange and wild arugula salad

Belinda

This is such a simple, but flavorful salad from Gordon Ramsay.

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Serves 4

3 oranges
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
7oz wild arugula (rocket) leaves, washed
2 hot smoked trout fillets, about 4 oz each

To segment the oranges, cut off the top and bottom of one and stand it upright on a board.
Cut along the curve of the fruit to remove the skin and white pith., exposing the flesh. Now hold the orange over a sieve set on top of a bowl and cut out the segments, letting each one drop into the sieve as you go along. Finally, squeeze the membrane over the sieve to extract as much juice as possible.
Repeat with the remaining oranges, then tip the segments into another bowl.

For the dressing, add the olive oil and a little seasoning to the orange juice that you’ve collected in the bowl and whisk to combine.

Add the rocket to the orange segments, then flake the smoked trout into the bowl.
Add the dressing and toss gently with your hands.
Pile onto individual plates and serve.