Crave-Worthy Salmon Stir-Fry

I love the fresh flavors that come together in a stir-fry. In this particular version, I use salmon, broccoli, snow peas, carrots, water chestnuts, and spinach. But the beauty of stir-fry is that you can substitute nearly any vegetable for another. Shop your local farmers market for the season’s best and add or substitute as you please.

Salmon Stir Fry in Pot   Salmon Stir Fry 2 Forks

Salmon Stir-Fry
Servings
2
Servings
2
Salmon Stir-Fry
Servings
2
Servings
2
Ingredients
Marinade
Stir-Fry
Servings:
Instructions
  1. Combine sesame oil, garlic, ginger, salt, and pepper in a large glass bowl. Add the salmon to the mixture and let marinade for approximate 10 minutes.
  2. While the salmon is marinating, place a collapsible steamer in a wide saucepan with tight-fitting lid and add enough cold water to almost come up to the bottom of the steamer. Cover the saucepan and bring the water to a rolling boil over high heat to create a head of steam.
  3. Add the broccoli, snow peas, and carrots to the steamer. Cover the saucepan tightly again and lower the heat so the water simmers to maintain steam. Steam the vegetables until they are done to your liking. Using a potholder, grab the central stem and remove the steamer. Transfer the vegetables to a dish and set aside.
  4. Remove salmon from marinade (reserve the marinade) and cut into bite size pieces. In a large skillet or stir-fry pan, heat olive oil and reserved marinade on medium-high heat. Add salmon, water chestnuts, and tamari. Cook until salmon is partly done, approximately 5 minutes.
  5. Add steamed vegetables, spinach, and ¼ cup water to the skillet. Stir, cover, and cook for an additional 5 minutes.
  6. Sprinkle with sesame seeds and serve.
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Shrimp and Scallop Ceviche

Years ago, before I had children (who are now 6 and 7), my husband and I would take our boat to a waterfront restaurant not far from our house. Although there are many waterfront restaurants to choose from (we live in Florida) we selected this particular restaurant because it had one of our favorite appetizers—shrimp ceviche served with tortilla chips. Although the restaurant no longer exists, this refreshing dish reminds me of the time we spent sitting on the restaurant dock drinking wine and enjoying this favorite appetizer.

Over the years, I’ve made some changes to the dish. The restaurant used baby shrimp but I found that I enjoy medium size shrimp that are chopped into smaller pieces rather than baby shrimp. I also added bay scallops to the recipe as the combination of shrimp and scallops ensures every bite is special.

If you want to do all the prep at once, do so, but just don’t combine the vegetables with the seafood until you’re ready to serve. I usually prep the seafood and while it’s in the refrigerator, I prep all the vegetables (except the avocado). I cover and store in the fridge until I’m ready to combine and serve. A little squeeze of fresh orange juice and the addition of avocado added immediately before serving and you have a perfectly healthy and crave-worthy dish.

In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.

Citrus

When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.

cevicheherbs

Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.

cevichefinished

 

Shrimp and Scallop Ceviche
Servings
8(appetizer servings)
Servings
8(appetizer servings)
Shrimp and Scallop Ceviche
Servings
8(appetizer servings)
Servings
8(appetizer servings)
Ingredients
Servings: (appetizer servings)
Instructions
  1. In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.
  2. When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.
  3. Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.
  4. (Note: this recipe can make 8 appetizer size portions or 4 main meal portions)
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Lobster with Ginger Rice

I am a fan of seafood. I’m always trying to come up with new dishes to feature the season’s best. Some of my favorite recipes from the Healthy You Diet cookbook include the Miso-Glazed Salmon, Crab Cakes, and Fish Tacos. But this Lobster with Ginger Rice recipe may be a new frontrunner.

As we approach lobster season (May is typically one of the best months to buy lobster), I wanted to make a light, yet flavorful meal with lobster as the centerpiece. It’s different from the typical seafood recipes mentioned above and will make a good impression on the family or dinner guests.

Sometimes lobster alone isn’t enough. When combined with rice, it becomes a more satisfying meal. The addition of lime zest and a little bit of ginger provides a fresh, citrusy flavor with a nice kick.

Lobster Closeup Lobster Ginger Rice Ingr_ListLobster cookingLobster Ginger Rice Bowl

Being in Florida and close to the Caribbean, my family often vacations in the Bahamas. This dish reminds me of our family vacations and the delicious fresh seafood we’re able to enjoy while there. I hope you enjoy it as much as I do and leaves you with that vacation-like feeling.

Lobster with Ginger Rice
Servings
2
Servings
2
Lobster with Ginger Rice
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat the oil in a large skillet or Dutch oven.
  2. Add the shallot and garlic and sauté for 1 min or until tender. Add the ginger and sauté for an additional minute. Add the rice and toss to coat.
  3. Add broth and bring to boil. Add lobster, lime zest and peas. Reduce heat, cover and simmer for 20 – 25 min or until liquid is absorbed.
  4. Add salt, divide between two bowls and serve.
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Grilled Salmon with Corn and Tomato Relish

Salmon with Corn and Tomato Relish

Fishing, reading about fishing, and cast-netting are among my 5-year-old’s favorite things to do. Neither my husband nor I have any interest in fishing so we are both amazed by his passion.

One of the great things that comes from this passion is that he loves to try all kinds of fish recipes. Last week he begged me to make salmon, and although my 7-year-old daughter wouldn’t even give it a try, my son absolutely loved it. His exact comment, “Mom I love this! Can we try tilapia next?”

Grilled Salmon with Corn and Tomato Relish
Servings
2
Servings
2
Grilled Salmon with Corn and Tomato Relish
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. To make the relish: In a medium saucepan, bring water to a boil. Simmer the corn for 3-4 minutes or until tender. Let cool slightly and remove the kernels. In a small bowl, combine the corn, tomatoes, mango, green onion, olive oil, balsamic and sea salt. Mix and set aside.
  2. To make the marinade: In a small bowl whisk together tamari (or gluten-free soy sauce) and honey. Set aside.
  3. To make the fish: Pre-heat the grill on medium heat/flame. (If you don’t have a grill or it’s too cold to barbecue, simply use a grill pan). Lightly brush the marinade on both sides of the fish. Cook the fish for 5 to 7 minutes on each side or until it flakes easily. Remember, the thickness of the fish will determine the cooking time.
  4. While the fish is cooking, steam 2 cups spinach.
  5. Divide the spinach onto two plates. Place the salmon on the spinach and top with the relish.
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