Posts filed under ‘Seafood’

Chipotle-Rubbed Salmon Tacos

Grilling and summer go hand-in-hand. Even though we’ve had some pretty stormy (and sometimes chilly) days here in Montana, I have been determined to fire up the grill and get in the summer groove!

chipotle salmon taco 1

My favorite way to prepare salmon is on the grill and I’ve had my eye out on new ways to enjoy my favorite fish. When I was assigned the lovely Bewitching Kitchen for this month’s Secret Recipe Club reveal, at first I was torn on what I wanted to make. Sally’s blog is chock-full of creative recipes – including Brazilian dishes, ethnic recipes and an extensive list of homemade breads – with about 20 different recipes calling my name! I ultimately opted for her Chipotle-Rubbed Salmon Tacos with a unique salsa for a fresh and grill-friendly flare…YUM! chipotle salmon taco 2I make a few adjustments based on my pantry and preferences…I increased the lime juice a bit and pumped up the seasoning in the rub by adding some sea salt. I LOVE strong flavors so I upped the amount of vinegar a tad and added lime juice in the salsa, but I’ll even add a fresh herb like cilantro next time for that extra punch. I wound up using a small, peeled typical cucumber (instead of English), honey and coconut sugar in lieu of the white sugar and homemade mayonnaise in place of the yogurt to keep it dairy-free. 

A note on the salmon– The fattier the fish, the better in my opinion. I ADORE salmon but sometimes the Sockeye variety doesn’t turn out as buttery and succulent as I was going for. Since I was looking for wild-caught salmon, I wound up using Sockeye instead of Alaskan due to availability.

chipotle salmon taco close

Chipotle-Rubbed Salmon Tacos
Gluten-free, Grain-free option, Paleo-friendly option, Dairy-free, Nut-free, Soy-free

Ingredients
2 Tbsp yogurt, mayo, or sour cream (use mayo or Vegenaise for dairy-free)
2 tsp fresh lime juice
2 tsp chipotle chile powder
2 tsp finely grated orange zest
2 tsp coconut palm sugar (or other granulated sugar)
1/2 tsp sea salt
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 Tbsp plus 1 tsp extra-virgin olive oil
8 corn tortillas (substitute salad greens or lettuce cups for paleo/grain-free)
1 Tbsp plus 1 tsp extra-virgin olive oil
1 Hass avocado, mashed with a generous squeeze of lime juice
salt and pepper
1 cup finely shredded cabbage

for salsa:

1 Granny Smith apple, cut into 1/4-inch dice
1/2 English cucumber or , cut into 1/4-inch dice
1 ripe tomato, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1/2 small red onion, finely diced
1 jalapeno, deseeded and deveined, finely diced (optional)
1 + 1/2 tablespoons white wine vinegar
1 tsp agave or honey
salt and pepper to taste
fresh chopped cilantro, optional

Directions

1. Prepare the salsa by mixing in a bowl the apple, cucumber, tomato, bell pepper, and onion (if using). Add the vinegar and sugar, season with salt, and reserve. It can be prepared hours in advance to intensify the flavors.

2. In a small bowl, mix the yogurt with the lime juice, season with salt and pepper, and reserve. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.

3. Heat the tortillas either in a low oven, wrapped in foil, or on top of a flame (my method of choice), until they are softened and heated through.

4. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple- Cucumber Salsa and the cabbage. Drizzle each taco with the lime/yogurt and serve right away.

chipotle salmon taco handFor other recipes in this month’s reveal, click here!


June 23, 2013 at 10:00 pm 16 comments

Poached Hake in Thai Coconut Sauce (Secret Recipe Club)

It’s that time again for another Secret Recipe Club reveal! I sat out last month with the start of our frozen yogurt store but I am excited to be back in full swing :)

I was given Dena’s blog Oh! You Cook! for this month’s assignment and couldn’t wait to start deciding which recipe I wanted to make. She has so many recipes that I kept drooling over but the one I kept going back to was her Broiled Haddock with Thai Coconut Sauce. I happen to love anything Thai and I’ve been searching for a savory dish that incorporates (one of the many cans of) coconut milk I purchased on sale recently – waalaa, this was the one!

This recipe was amazing, many thanks to Dena for posting this entree that inspired this oh-so-flavorful dinner! I made a few tweaks though to suit my needs and what I had on hand. I decided I didn’t want to dirty a second dish and heat up the oven so I poached the fish in the coconut sauce instead of broiling it first. I added mushrooms for more veggies, increased the amount of bell pepper, used Thai green curry paste in place of the Sambal Oelek, replaced brown sugar with coconut nectar, substituted hake (white fish) for the haddock, unrefined coconut oil in place of the sesame/olive oil to add to the coconut flare along with coconut aminos for the soy sauce and used fresh ginger for that extra ginger punch.

I had never eaten or heard of hake prior to my recent visit to Costco, but they were taste-testing these skinless, white fish fillets and I couldn’t pass them up! Skinless fillets are easier to deal with plus they were wild-caught and individually frozen for easy portioning :) If you don’t have hake, feel free to substitute your favorite white fish – tilapia, haddock, halibut or cod.

I even had a bit of leftover sauce; it was delicious over steamed kale and cooked quinoa for a light vegetarian meal! I love dishes that are easily adaptable and this sauce is really versatile depending on your preferences — serve over baked tofu cubes, sauteed or poached chicken, or use as the cooking liquid for cubes of potatoes and vegetables.

Broiled Tilapia with Thai Coconut Sauce (adapted from Broiled Haddock with Thai Coconut Sauce)

Ingredients

2 tsp coconut oil (butter, ghee, oil can be subbed)
1 Tbsp fresh ginger (or 1 tsp. ground ginger)
3 garlic cloves, minced
1 red bell pepper, diced
3/4 cup mushrooms, sliced (white or baby bella), optional
3 scallions, diced
1 tsp curry powder
2 tsp Thai green curry paste (or Sambal Oelek chili paste)
1/2 tsp. ground cumin
2 Tbsp coconut aminos (or gluten free soy sauce, tamari or Bragg’s)
1 Tbsp coconut palm sugar
1 cup light coconut milk
1/4 cup chopped fresh cilantro leaves (if you hate cilantro, you can leave this out but it adds brightness to the dish)
3 (6 oz) skinless hake fillets or other white fish such as tilapia, haddock or halibut
4 lime wedges

cooked grain of choice for serving (brown rice, quinoa, millet, etc)
Directions

1. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; stir for 30 seconds.  Lower heat if garlic starts to brown.
2. Add curry powder, curry paste and cumin; stir for 1 minute to bring out their flavor and aromas.
3. Add red pepper, mushrooms and scallions; stir for 1 minute then add coconut aminos, coconut sugar and coconut milk. Stir to completely mix and bring to a simmer (do not boil).
4. Add fish to the sauce, cover and simmer until cooked through, about 6 minutes (flesh is white and no longer transparent).
5. Remove from heat; stir in cilantro. Serve fish and sauce over a bed of rice or your favorite cooked grain. Serve with a lime wedge for added brightness (this adds a nice freshness, I wouldn’t skip this) and enjoy!

*For a grain-free dish, serve this over cooked potatoes and/or a bed of sauteed spinach to soak up the sauce.
*For a vegetarian friendly meal, substitute 1-inch cubed potatoes or tofu for the fish.



April 30, 2012 at 10:00 am 18 comments

White Bean-Tuna Salad Melt

I finally feel that Spring has arrived! The days are getting longer and I am loving every additional minute of natural light and sunshine.

A few days, I ran home from work for a quick meal and was able to whip up this open faced white-bean tuna melt in about 10 minutes…plus I had 15 minutes to actually sit down and eat while soaking in fresh air on our front porch. I don’t remember the last time I sat down to eat lunch and it was a nice change of pace :)

This easy salad was not pre-meditated but I will be making it again soon. All I knew is that I wanted tuna salad yet celery and carrots were no where to be found. Instead, I had 1/2 cup of cooked white beans and several radishes in the fridge so into the mixing bowl they went! The cooked beans extended the mayo a smidge and complimented the tuna while the radishes added crunch and freshness. I tossed in hemp seeds because I was feeling adventurous and added fresh lemon juice for flavor and brightness.

I ate many large spoonfuls of this tuna salad by itself and halfway through decided I wanted a sandwich. Some days I can be indecisive :) Either way it was delicious!

White Bean-Tuna Salad

Ingredients

1 6-oz can of no-salt-added tuna, drained (I used wild caught sustainable)
3-4 radishes, stems trimmed and diced
1/2 cup cooked white beans
1 tsp dijon mustard
2 Tbsp Vegenaise, mayo or greek yogurt (or a combo) I used all Vegenaise since I love the flavor – more or less to taste
1 Tbsp hemp seeds, optional (1 1/2 Tbsp sunflower seeds, walnuts or almonds would also be delicious)
2-3 Tbsp radish greens, washed and chopped (optional for color – a handful of arugula would be great in this!)
squeeze of fresh lemon juice
salt and pepper to taste

For Sandwich Melt Option:
1 slice of gluten free bread for every 1/3 to 1/2 cup of tuna salad (I used frozen French Meadow’s honey multigrain)
1 slice of swiss cheese (I used Jarslburg) or provolone

Directions

1. To prepare the salad, combine the beans, mustard, mayo/yogurt and lemon juice in a small mixing bowl. Slightly mash a few beans if you want a creamier texture, completely optional.
2. Add in remaining salad ingredients (tuna, radishes, greens, hemp seeds) and season with salt and freshly ground pepper. Add in additional lemon, mustard or mayo to taste to your liking.*
For Melt:
3. Toast bread lightly if needed (mine was frozen) and remove from oven. Set toaster oven to broil while you assemble the sandwich. Place one slice of cheese on the bread and mound 1/3 to 1/2 cup of tuna salad on top. Place under the broiler for a few minutes until cheese begins to melt. Remove and enjoy immediately!

Recipe Note: After making the melt, I realized I should have put the cheese on top of the tuna salad…it’s up to you which way you prefer it!

*If you are staying away from grains or looking for low-carb options, omit the bread and the cheese and enjoy this tuna salad over a bed of lettuce or alongside veggie sticks.

**If using all greek yogurt, a bit more mustard and lemon juice may need to be added for added flavor

April 6, 2012 at 6:30 am 5 comments

Mediterranean Salad with Grilled Salmon and Dijon-Dill Vinaigrette

There’s a little Mediterranean restaurant in Helena that Chris and I like to frequent called The Mediterranean Grill. The menu ranges from Italian cuisine to Turkish, Moroccan and Spanish offerings. Though I typically do not order salads at a restaurant, their Insalata D’Estate particularly stood out to me one evening so I took a chance and ordered it.

I was intrigued and captivated by the flavors and colors in this salad — juicy oranges, crisp bell peppers, crunchy cucumbers, fresh tomato AND sun-dried tomatoes all topped with a perfectly cooked piece of salmon and a garlic-y dijon-dill vinaigrette. It was filling while still relatively light and when I left that night, I was determined to recreate my version at home.

I am proud to announce this salad is delicious and refreshing! This dressing is a tad bit different than the original from what I can remember but it’s still yummmmmmy!

Mediterranean Salad with Grilled Salmon and Dijon-Dill Viniagrette

Ingredients

For fish
2 (6 oz) salmon fillets
salt and pepper
olive oil

For salad
6-8 cups fresh baby greens
1 small orange, peeled and sectioned
1/2 cucumber, peeled and diced
1 small Roma tomato, diced
1/4 cup green or red bell pepper, diced
a few thick slices of red onion (I mimicked how the restaurant prepared it but next time I would dice the pieces smaller)
2-3 sun-dried tomatoes, thinly sliced
salt and freshly ground black pepper

For viniagrette:
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
juice from half of a lemon (about 1 Tbsp, or you could use more wine vinegar)
1 Tbsp dijon mustard
1 to 2 Tbsp freshly chopped dill (you could probably used dried, about 1 tsp)
1/4 tsp honey (can omit if you want a more tangy dressing)
1/4 tsp salt
1/4 tsp freshly ground black pepper
sprig of fresh dill for  garnish, optional
Directions
1. Brush salmon filets with olive oil and season salt and pepper and set aside for 15 minutes (it’s best to cook salmon when at room temperature).
2. Prepare vinaigrette, add all ingredients except for fresh dill into a blender cup and blend for 30 seconds or until emulsified. Add in dill and stir until well combined. Set aside and let flavors meld.
2. Brush a grill pan with olive oil and heat over medium-high. Place salmon in pan skin side down and let cook for 4 minutes. Using a spatula, carefully turn filets over and let cook another 3-4 minutes until cooked through (fish should feel firm and not mushy when done cooking, you can cut in the middle to see if it’s cooked through and no longer deep pink). Let rest for a few minutes while you assemble the salad.
2. Assemble salad by placing greens in the bowl, top with chopped vegetables and fan the orange sections. Top with cook salmon and sprinkle with a small pinch of salt (optional) and freshly ground black pepper. Drizzle with prepared viniagrette and enjoy!
Recipe Notes: Salad is also delicious cold if you prefer a chilled salad and fish. I’ve eaten it both ways!
I had leftover dressing but saved it and drizzle over cooked shrimp and feta cheese :)
Serves 2

March 1, 2012 at 6:27 am 8 comments

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