Category: Fish

Asian flavors · Fish · Whole30 compliant

Stir-fried sesame shrimp and spinach

Belinda

More clean-eating recipes, this one from Martha Rose Shulman

The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.

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1lb large shrimp, peeled and deveined
Salt to taste
⅛ tsp sugar (leave out if on Whole 30)
2 tbsp light sesame oil
1 tbsp minced ginger
1 tbsp minced garlic
¼ to ½ tsp crumbled dried red chili
2 tbsp sesame seeds
1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
2 tsp dark sesame oil

Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.

Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.

Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.

Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

Fish · Gluten Free · Whole30 compliant

Shrimp in garlicky green sauce

Belinda

Mark Bittman came up with this super recipe that can serve 4 as a main course or 8 as a starter.
The dish draws its color from parsley and its impact from chilies, scallions, and mostly garlic. (Can’t have too much garlic!)

Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green.

You can serve this with pasta, rice or bread to mop up the sauce, or just a simple green salad if you’re Paleo/Whole 30.

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6 cloves garlic, peeled
⅓ cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
⅓ cup stock (shrimp, fish or chicken) or white wine or water

Heat the oven to 500 degrees.
Combine the garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper and chilies.
Put shrimp in a large roasting pan. Add the liquid and place the pan in the oven.
Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

Fish · Gluten Free · Whole30 compliant

Pan-seared salmon with currants, celery, olives and capers

Belinda

After December, the month of excess, it’s always lovely to hit January with clean-eating recipes. This recipe is simple, but complex in flavors, thanks to Yotam Ottolenghi’s divine combination of “salsa” ingredients.

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⅔ cup currants
A generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup olive oil
Salt and black pepper
4 sticks celery (about 6 ounces), cut into 1/2-inch dice, leaves removed and reserved for garnish
¼ cup pine nuts, roughly chopped
A scant 1/4 cup drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
⅓ cup parsley, roughly chopped
1 tsp finely grated lemon zest
1 tsp lemon juice

Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.

Add 1/3 cup of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly).
Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.

In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Fish

Tuscan butter salmon

Belinda

A delicious and easy salmon recipe that has a smooth, silky sauce and the fresh pop of cherry tomatoes and fresh basil.

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SERVES 4

2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
Kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
2 cups baby spinach
1/2 cup heavy cream
1/4 cup Parmesan
1/4 cup chopped basil, plus more for garnish
Lemon wedges, for serving (optional)

In a large skillet over medium-high heat, heat oil. Season the salmon all over with salt and pepper. When the oil is shimmering but not smoking, add the salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.

Reduce heat to medium and add butter. When the butter has melted, stir in the garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add the spinach and cook until the spinach is beginning to wilt.

Stir in the heavy cream, parmesan and herbs and bring the mixture to a simmer. Reduce the heat to low and simmer until the sauce is slightly reduced, about 3 minutes.

Return the salmon back to skillet and spoon over the sauce. Simmer until the salmon is cooked through, about 3 minutes more.

Garnish with more herbs and squeeze the lemon on top before serving.

Appetizer Vegetarian · Dairy-free · Do-ahead · Fish · Gluten Free · Vegan · Whole30 compliant

Avocado, strawberry and mango salsa

Belinda

This is the quickest, tastiest summer salsa and can be served either with pita chips as an appetizer or as a side to a lovely piece of salmon, which we particularly love. These flavors complement salmon beautifully.
It takes about 20 minutes to make and is the perfect summer dinner party side.

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1 heaped  cup diced strawberries (a little more than a half pound of strawberries)
1 heaped cup diced ripe mango (from 2 large mangoes)
2 avocados, diced
1 large jalapeno, seeded and diced
3 tbsp finely diced red onion
4  tbsp diced cilantro
2 limes, juiced
1/4 to 1/2 tsp salt, plus more to taste

Place all ingredients in a medium bowl and mix to combine.
Garnish with extra cilantro.
Great served with pita chips for dipping and also great served on salmon, fish tacos or shrimp.

Serves 4-6. Recipe easily doubled

Do-ahead · Fish · Gluten Free

Salmon with beet, feta and lime salsa

Belinda

As we go into summer, I’m always on the lookout for light, interesting food and this recipe is from the BBC and is a super combination of flavors. SO easy too!

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This recipe is for 2, but very easily augmented

2 fillets of skinned salmon fillet, about 5 oz each
1/2 lb cooked beets. (I roast mine in foil with balsamic vinegar and orange juice) after peeling and halving them, but you can certainly buy ready cooked ones.
3 oz Greek feta cheese (not crumbled)
2 limes
A little fresh thyme for garnish

Chop the cooked beets and feta into small cubes and mix with the juice and zest of 1 good sized lime. Add seasoning

Season the salmon with salt and pepper. Heat 2 tbsp oil in a non-stick frying pan over a high heat.
When hot, add the salmon, skinned-side down and cook for 3 minutes.
Flip over, turn the heat down and cook for a further 4 – 5 minutes until it starts to flake with you cut through it.

Serve the beet salsa and the remaining lime cut into wedges. Sprinkle a few florets of fresh thyme over the salsa.

Asian flavors · Fish

Salmon in ginger-butter sauce

Belinda1 Comment

This is a great recipe if you want to minimize time in the kitchen.
All you need is time to marinate the salmon filets in this gorgeous sauce, then broil them, served with rice or a simple green salad.

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Serves 2 (or can be doubled easily)

2 salmon fillets (1/2lb each)
3 tbsp dry sherry
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 tbsp finely minced fresh ginger
2 tbsp chopped fresh Italian parsley
2 tbsp butter
Freshly ground black pepper and salt

Advance preparation

Combine the sherry, soy sauce and sesame oil. Rub the fillets with this marinade.
Rub the ginger across the top of the fillets then sprinkle on the parsley. Dot the butter evenly across the surface and add black pepper and a sprinkling of salt to taste.
(This can be done several hours in advance)

Last minute cooking

To broil, preheat the oven to 550 F then turn the oven to Broil.
Place the salmon about 4 inches below the direct heat and cook without turning until the fish turns a lighter pink and just becomes firm to the touch. It will begin to flake when prodded with a fork, about 6 to 8 minutes.

When cooked, transfer the fillets to heated dinner plates and serve with a lovely salad, lemon wedge or some simple boiled rice

Do-ahead · Fish · Gluten Free · Sauces

Fabulous French sauce for fish

Belinda

This to me is the best possible sauce for any sort of fish. Due to the reducing, it’s very intense, creamy and utterly out of this world. (When I made this for my step-daughter several years ago, she literally was brought to tears)

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This amount serves 2 – 4, depending on how much sauce you want!
* Sometimes I use 4 fl oz of Noilly Prat instead of white wine, which makes it more intense)

8 fl oz good fish stock
4 fl oz dry white wine
3 tbsp Noilly Prat
2 small shallots, finely chopped
1/2 pint heavy cream
1 1/2 oz butter, chilled & cut into small cubes
2 tbsp fresh chives, finely cut
Salt and pepper

Put the fish stock, wine, Noilly Prat and chopped shallot in a pan and boil rapidly, reducing until 1/4 of the volume is left.

Add the cream and boil gently, stirring constantly, to reduce to the required consistency and taste. (The consistency is right when it thickly coats the back of a spoon and tastes intense)
When it’s to your liking, remove from the heat and whisk in the butter cubes one by one.
Strain through a fine sieve and season.

You can also liquidize the sauce before adding the chives to make it extra light and fluffy, or if you prefer it as is, add the chives just before you serve it.

Fish · Gluten Free

Creamy garlic Tuscan salmon

Belinda

A stunningly creamy, silky restaurant quality recipe from the blog “Cafe Delites”

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4 Servings

4 salmon fillets, about 6 oz each and skin off (or Trout or any white fish)
Salt and pepper, to season
2 tsp olive oil
2 tbsp butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup dry white wine (OPTIONAL) — (do not use a sweet white wine)
5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
1 3/4 cups half and half *SEE NOTES
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
1 tsp cornstarch (cornflour) mixed with 1 tbsp of water (optional)**
1 tbsp fresh parsley chopped

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
Serve over pasta, rice or steamed veg.

Recipe Notes
*Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half.
Alternatively, use all light cream or heavy cream.
**For a gluten free option, find GLUTEN FREE Cornstarch where available

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

Easy Dijon salmon

Belinda

This is great for a party and can be doubled or trebled easily. It’s so simple to prepare and is so tasty!

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1 1/4lbs salmon fillet, preferably wild
2 tbsp Dijon mustard
2 tbsp soy sauce (or if following the Whole 30, use Coconut Aminos)
3 tbsp olive oil
3 cloves garlic, minced
1/4 tsp ground ginger powder

Line a baking dish with aluminum foil.Coat the foil with cooking spray unless it’s non stick foil. Place the salmon on the foil. Mix the mustard through the ginger powder in a small bowl. Pour the marinade over the salmon and refrigerate the salmon for 30 mins.

Preheat the oven to 375 F and bake the salmon for 20 -25 mins or until just cooked through and flakes easily