Categories
HEALTHY

Salmon Cakes

Delicious, flavorful salmon cakes make a quick, easy entree. I usually serve them with baked brown rice and steamed asparagus. They also make tasty leftover sandwiches – whole grain bread, Dijon mustard and tomato slices.

Ingredients

  • 2 (7.5 oz) cans wild Alaskan salmon, well-drained and flaked
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • ½ medium onion, finely diced
  • ½ cup Italian parsley, chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for frying

Instructions

  1. In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, thyme, and pepper.
  2. Brush the olive oil over a double-burner griddle (or two large skillets). Heat over medium-high heat, about 3 minutes.
  3. Using a ¼-cup measuring cup per cake, transfer patties to griddle.

You can find complete recipes of this Salmon Cakes in healthyrecipesblogs.com

Categories
HEALTHY

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE

Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce has a simple but full of flavor and spice marinade.  The creamy avocado cilantro sauce is the perfect cool and creamy dipping sauce.

Do you ever get through a week and are just so happy that you survived? That was last week for me. I barely made it. It was the last week of school plus we are in the moving process. On top of it all my little girl turned two! We were able to pull it all together and managed to have an amazing Finding Nemo Birthday Party. If you follow me on instagram you will see her amazing cake! My little girl is obsessed with “Meno” and loved every minute of it. We may have given her her presents to her in Amazon boxes but we totally pulled it together! It was a huge success.

We are loving the warmer weather here and since we have been so busy lately we are loving to grill. My husband LOVES shrimp and asks me to cook it all of the time. I decided to make an easy marinade for these shrimp that really packed a punch. It had such a delicious blend of spices and the result was amazing.

The great thing about shrimp is that they are so easy to cook!  They grill up in just a matter of minutes.  The marinade on these shrimp is out of this world!  It has such a great blend of spices and flavor.

My favorite part was the Creamy Avocado Cilantro Sauce. It was so cool and creamy on these spicy lime shrimp. We are a family of dippers so most everything involves a dip. And this dip was the perfect compliment to help cool down the spice in the shrimp.

You guys are going to LOVE this recipe. It is such a quick and easy recipe that is absolutely delicious, especially if you love shrimp! This should go on your list of things to grill. You are going to love it!

Ingredients

  • 1 pound of shrimp, peeled and deveined
  • Juice of one large lime
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Creamy Avocado Cilantro Sauce:

  • 1 avocado split and pitted
  • ½ cup lowfat greek yogurt
  • 1 clove garlic, minced
  • juice of 1 lime
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste

Instructions:

  1. In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  2. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

You can find complete recipes of this GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE in therecipecritic.com

Categories
HEALTHY

Salmon and Summer Veggies in Foil

You can never have too many salmon recipes, right? I could eat salmon every day, so now if only they could sell it for the same price as chicken. I have been trying to eat more fish lately, and salmon is definitely my favorite type of fish so it’s almost always my go to choice. I should expand my horizon and broaden my palate and cook with different types of fish like swordfish or tuna, but salmon is just my favorite so I don’t venture out much. Plus I’ve finally gotten my kids to love it.
This salmon is packed with flavor, full of nutritious ingredients, it’s easy to make and clean up is a breeze! I love cooking with ingredients that are in season and we all know this summer everyone will be overflowing with an abundance of zucchini, squash and fresh from the vine tomatoes so why not make a dish that combines all of those? In the past I’ve always thought tomatoes and salmon were such a strange combo (who knows why), then I finally got over that and tried it and I totally love it, as long as things are seasoned right. This is like an Italian spin on salmon in foil and you are totally going to love it! My picky 4 year old couldn’t get enough of it!

Ingredients

  • 4 (5 – 6 oz) skinless salmon fillets
  • 2 small zucchini (13 oz) sliced into half moons
  • 2 small yellow squash (13 oz) sliced into half moons
  • 2 shallots, 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
  • 1 clove garlic, minced
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp fresh lemon juice
  • 2 large Roma tomatoes, diced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 3/4 tsp dried oregano
  • 1/2 tsp dried marjoram

Directions

  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.

You can find complete recipes of this Salmon and Summer Veggies in Foil in cookingclassy.com

Categories
HEALTHY

Easy Coconut Shrimp

Hands down, this is the best coconut shrimp recipe I’ve tried! Look:
I know what you’re thinking. Who am I and what have I done with Sally? Shrimp on a baking blog. Have I lost my mind? The answer is yes. I’ve been all over the place this week! Popsicles, cheesecake, quiche, and shrimp. You can attribute my randomness to what my life is like at the moment. Packing, moving, wedding planning, friends visiting, bridal shower, cookbook signings, and 100 mile goals. Someone pass me a glass of wine. Or perhaps a coffee IV?
The only thing keeping me same at the moment is leftover chocolate chip zucchini bread.
While quite the random recipe, I must say that this coconut shrimp recipe is heaven sent. Yes yes, it really is. Golden, sweet, crispy, coconut encrusted shrimp.
I played around in the kitchen last week to test recipes for a 4th of July shindig. And after one taste of this homemade take-out favorite, I am sold. It is, by far, the best coconut shrimp I’ve ever had. And I’ve had my fair share!
My coconut shrimp recipe is unlike any others that I’ve tried before. The shrimp are sweet and juicy, while the coconut crust is crispy – without being greasy. Serve this coconut shrimp to guests this summer and I guarantee they will be the first thing to go.

Ingredients:

  • 1/3 cup all-purpose flour (or whole wheat) (measured correctly)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil

Directions:

  1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

You can find complete recipes of this Easy Coconut Shrimp in sallysbakingaddiction.com

Categories
HEALTHY

Lobster Roll

When you’re craving for some sweet, succulent lobster meat coated with spicy mayo piled into a buttery toasted bun, here’s the recipe you need to make hassle-free lobster rolls at home.
I rarely make sandwich with seafood, but I always have a special spot for lobster roll ever since I had the best one in Boston.  There is something magical about the sweet and succulent lobster meat mixed with mayonnaise on a buttery roll.  Hmm, just the thought of  it is already making my mouth water.
Different Types of Lobster Roll
There are variations of this sandwich from different parts of New England. Some may or may not contain diced celery, scallion, mayonnaise, cayenne pepper, or lettuce. For this recipe, instead of making them with Japanese mayonnaise like I always use, I went with my favorite Spicy Mayonaizu from WAFU. If you can’t find WAFU’s spicy mayo near you, go ahead and substitute with my homemade Spicy Mayo recipe.

Ingredients

  • 10 oz (283 g) lobster tails with shell (5 oz per roll)
  • 4” (10 cm) celery
  • A few chives
  • 2-3 Tbsp. spicy mayo (Click for Recipe) or WAFU Spicy Mayonaizu
  • Salt
  • Freshly Ground Black Pepper
  • 2 New England style split-top hot dog buns*
  • 1 Tbsp. unsalted butter
  • 1 lemon (optional)

Instructions
Defrost the lobster tails

  1. Place the lobster tails in the refrigerator for 8-12 hours (or place them in a bowl of cold water for a quick defrost).

Boil the lobster tails

  1. Fill a large pot with water and add 1 tsp. of salt for each quart of water. Bring the water to a rolling boil and add the lobster tails into the pot.
  2. Boil the tails for about 8 to 12 minutes until the shell is bright red color. Do not cover. Stir the lobsters half way through cooking. Remove the lobster tails from pot when done.
  3. Let the lobster rest for 5 minutes or so after cooking to allow the meat to absorb the moisture inside the shell.

You can find complete recipes of this Lobster Roll in justonecookbook.com

Categories
HEALTHY

Garlic Parmesan Crusted Salmon and Asparagus

Garlic Parmesan Crusted Salmon and Asparagus – the best way to cook salmon with just a few easy ingredients! Delicious, healthy dinner that is naturally gluten free!
Roasting garlic + parmesan on top of salmon and asparagus results in a nice flavorful crust:
Here is how easy it is to cook salmon: First, coat the salmon and the asparagus with olive oil, season with salt and pepper. Then, place the salmon and the asparagus on parchment paper lined baking sheet:

Ingredients

  • 3 – 4 salmon fillets
  • 1 pound asparagus (ends trimmed)
  • salt and pepper
  • 3 tablespoons olive oil, or more
  • 6 garlic cloves, minced
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it’s safe to use at 400 F).
  2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
  3. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
  4. Bake at 400 F for 15-20 minutes.

You can find complete recipes of this Garlic Parmesan Crusted Salmon and Asparagus in juliasalbum.com

Categories
HEALTHY

AVOCADO TUNA SALAD (NO MAYO)

Are you ready for your new favorite lunch recipe?  This Avocado Tuna Salad is made with no mayo!
Do you know if you’re getting enough omega 3 fatty acids?  For me, the omega 3s available in plant foods, ALA, are much easier to get in my diet than the ones found primarily in some fish, EPA and DHA. Unfortunately, the ones that are harder for me to get are the ones I need more.
EPA helps control inflammation, DHA is vital for our nervous system, including brain function (and development in children), and both are important for our heart health. These omega 3 fatty acids are probably one of the most important nutrients we can feed our bodies, yet many of us aren’t getting enough.
I’ve been turning to this Avocado Tuna Salad for one way to help me get those essential fatty acids into my body. I took the traditional mayonnaise out and added avocado in its place. This isn’t a revolutionary recipe, but I’ve been eating it for lunch every week, so I thought I’d share.
It’s not that I don’t like mayo. I like it a lot, actually. It’s just difficult to find a mayonnaise with healthy oil. Most have soybean oil, which I mostly avoid, and even the healthier varieties are made with canola oil, another one I prefer to limit. Sure, I could make my own mayonnaise, but who has time for that? Not this mama.

INGREDIENTS

  • 1 (5 ounce) can wild albacore tuna
  • 1 small/medium avocado
  • 1 carrot, chopped
  • 1 celery stalked, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon dried dill weed
  • ⅛ teaspoon smoked paprika

INSTRUCTIONS

  1. In a medium bowl, mash together the tuna and avocado.
  2. Add the remaining ingredients and mix well.

You can find complete recipes of this AVOCADO TUNA SALAD (NO MAYO) in happyhealthymama.com

Categories
HEALTHY

SALMON QUINOA CAKES

Moist and fall apart salmon cakes made with fresh roasted salmon and superfood – quinoa. This recipe is an easy way to transform leftover salmon into next day meal! Serve these warm or cold as a sandwich, main course or over a salad.
Salmon cakes or salmon patties are quite possibly the best way to give leftover salmon a second chance. It’s an absolutely different twist on leftovers that I look forward to eating every single time. These cakes are wonderfully easy to make.
Traditional salmon cakes are normally made with breadcrumbs, I basically replaced the breadcrumbs with cooked quinoa, for extra nutrition and texture. The base is just roasted salmon, quinoa, chopped green onions and parsley, mayo, Dijon, paprika, and an egg. All formed into a patty, which are then quickly sautéed in a skillet.
These cakes are slightly crispy on the outside and fall apart moist on the inside. Plus they are filling and are perfect over a simple salad or some roasted vegetables. Shape them into slightly larger patties, and you have some great salmon burgers ready to go. These cakes are also good the next day! Stuff them in a pita pocket with some crunchy lettuce and lunch is ready to go.
Secret to getting these moist and tender? Not overcooking the salmon (super, duper important). I made that mistake the first time I made these. You want the salmon just slightly undercooked. And don’t forget to add all the juices and oils from the pan into your mixture. It’s golden 🙂 Secondly – do not skimp out on the mayo! It adds the necessary fat to make these taste just perfect.

INGREDIENTS

  • 1 lb. fresh salmon, skin removed or cooked leftover salmon*
  • 1½ cups cooked quinoa, completely cooled
  • 1 green onion, sliced
  • ¼ cup chopped fresh parsley
  • ⅓ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 egg
  • 2 tsp. fresh lemon juice
  • ½ tsp. paprika
  • olive oil
  • salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 425F.
  2. Rub salmon with olive oil and lightly season with salt and pepper. Place on a foil lined baking sheet and roast in the preheated oven for 10 minutes. You want the salmon just slightly undercooked. Flake with a fork and cool enough to handle.
  3. In a medium bowl, combine the flaked salmon, quinoa, green onion, parsley, mayonnaise, Dijon, egg, lemon juice, and paprika. Season with salt and pepper as needed.

You can find complete recipes of this SALMON QUINOA CAKES in littlebroken.com

Categories
HEALTHY

APPLE TUNA BITES

I’ve been really trying to watch my carbs lately and it’s not always easy, especially for lunch when grabbing a quick sandwich is so simple. I eat a ton of salads for lunch, but sometimes I need a salad break! I’ve been trying to think of other ways to enjoy some of my favorite sandwich fillings without all the bread.
I love adding chopped apples to tuna and chicken salad so instead of chopping it up and adding it in with the tuna salad, why not just eat it on top of a slice of apple?! This barely qualifies as a real recipe, but I wanted to share it with you guys because I’ve really been loving this lately and it is so easy to do for a quick, gluten-free lunch. I made a very simple tuna salad, but you can dress it up with other add-ins if you would prefer. It works with tuna or chicken salad and you can really use any type of apple is your favorite!

INGREDIENTS:

  • About 5-6 ounces tuna, drained
  • 2 tablespoons plain Greek yogurt (or mayo)
  • 2 tablespoons diced red onion
  • 1/4 cup chopped celery
  • 1 teaspoon fresh lemon juice
  • salt and pepper to taste
  • optional add-ins: chopped nuts, dried cranberries, etc.
  • 1 apple (I like honeycrisp or red delicious), sliced, core removed

DIRECTIONS:

  1. Add the tuna, yogurt, onion, celery, and the lemon juice to a bowl and mix well. Season with salt and pepper to taste.
  2. Spoon some of the mixture on top of each apple slice. Serve.

You can find complete recipes of this APPLE TUNA BITES in eat-drink-love.com

Categories
AVOCADO

AVOCADO TUNA SALAD (NO MAYO)

Are you ready for your new favorite lunch recipe?  This Avocado Tuna Salad is made with no mayo!
Do you know if you’re getting enough omega 3 fatty acids?  For me, the omega 3s available in plant foods, ALA, are much easier to get in my diet than the ones found primarily in some fish, EPA and DHA. Unfortunately, the ones that are harder for me to get are the ones I need more.
EPA helps control inflammation, DHA is vital for our nervous system, including brain function (and development in children), and both are important for our heart health. These omega 3 fatty acids are probably one of the most important nutrients we can feed our bodies, yet many of us aren’t getting enough.
I’ve been turning to this Avocado Tuna Salad for one way to help me get those essential fatty acids into my body. I took the traditional mayonnaise out and added avocado in its place. This isn’t a revolutionary recipe, but I’ve been eating it for lunch every week, so I thought I’d share.
It’s not that I don’t like mayo. I like it a lot, actually. It’s just difficult to find a mayonnaise with healthy oil. Most have soybean oil, which I mostly avoid, and even the healthier varieties are made with canola oil, another one I prefer to limit. Sure, I could make my own mayonnaise, but who has time for that? Not this mama.
Avocado is a perfect stand-in for mayonnaise in this recipe. I add carrots and celery for crunch and extra veggie goodness. For a different twist, I also add just a touch of smoked paprika. I love the flavor of it and it makes this avocado tuna salad a little different than traditional tuna salad. You can definitely leave it out if you don’t have any or don’t love the smoky flavor of it.
I use Wild Planet Wild Albacore Tuna, which is only cooked once (many tuna brands are cooked twice which diminishes their nutritional content) and is packed without oil, water, or fillers. According to their website, this tuna is not only rich in omega 3s but also has lower mercury content due to the smaller size of fish they catch. I highly recommend this brand. I find this brand at Costco or you can get it on Amazon.
I think this salad is perfect on top a bed of lettuce. It’s a filling, yet light lunch. I hope you love it, too!

INGREDIENTS

  • 1 (5 ounce) can wild albacore tuna
  • 1 small/medium avocado
  • 1 carrot, chopped
  • 1 celery stalked, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon dried dill weed
  • ⅛ teaspoon smoked paprika

INSTRUCTIONS

  1. In a medium bowl, mash together the tuna and avocado.
  2. Add the remaining ingredients and mix well.

You can find complete recipes of this AVOCADO TUNA SALAD (NO MAYO) in happyhealthymama.com