Posts filed under ‘Seafood’

Asian Noodle Bowls with Green-Tea Poached Salmon (SRC)

Spring is finally here in Montana! Bright and sunny, longer days propel me to get moving – both in the kitchen and outside. I am also craving lights dishes with lots of vegetables…and this noodle bowl is a great place to start. It’s still comforting for the cooler evenings but light enough for a veggie-packed dinner with hunger-smashing protein to boot. asian noodle bowls tea poached salmonI’ve always been fond of green tea but never thought of poaching salmon in a tea-infused broth…different AND delicious! The Asian-inspired dressing for this one-bowl meal was not only fresh, but a little nutty and infused with ginger and garlic…a definite personal favorite. The roasted veggies add depth to the dish while the mild-flavored salmon was a perfect compliment to the noodles and sauce. It’s a winner, and my how pretty it turned out with all the fun colors! asian noodle bowls tea poached salmon 2 This recipe was lightly adapted from Sarah and Tim’s tasty blog, Curious Cuisiniere for this month’s Secret Recipe Club assignment and I had a blast searching through tons of creative recipes full of fusion and culture. I love their description, “Take a journey back to your roots and bring wholesome cooking, inspired by your past, back into your home.”…and their recipes reflect just that. I was drawn in to a slew of dishes that are now on my Spring must-make list: Crockpot Coffee-Spiked Sloppy Joes, Sweet Potato Falafel with Tahini Slaw, and Layered Melon Granitas in a Jar to name a few. I ultimately chose their Asian Noodle Bowls with Tea-poached Salmon, not only was I intrigued by the fish preparation but I had a hankering for ginger and had some rainbow carrots that were calling my name. I made a few substitutions based on ingredients on hand; I increased the quantity of sauce by a third so I could drizzle a little on top of the veggies and salmon when plating and used 1 1/2 tsp of toasted sesame oil to increase the nutty flavor a tad. I also used gluten-free coconut aminos and rice noodles in lieu of soy sauce and ramen noodles to avoid an upset stomach. I cut the salmon into separate filets in order to cook them more easily and evenly in my saucepan. I didn’t have any parsley so I left that out, but I imagine cilantro would be a great addition too, but I can put cilantro on lots of things :) asian noodle bowls tea poached salmon1 Asian Noodle Bowls with Green-Tea Poached Salmon (lightly adapted from Curious Cuisiniere) Grain-free/Paleo option, Gluten-free, Dairy-free, Soy-free option, Nut-free, Egg-free, Sugar-free

Ingredients
The Dressing 2 Tbsp canola oil (or a combo of 1/2 Tbsp toasted sesame seed oil and 1 1/2 Tbsp olive oil) 3 Tbsp gluten free soy sauce, Braggs or tamari or coconut aminos (for soy free) 1 Tbsp tahini* 1 Tbsp honey 1 Tbsp lime juice 1 1/2 tsp freshly grated or minced ginger
The Veggies

4 medium carrots, sliced 1 lb broccoli, cut into bite-sized pieces 1 large onion, chopped 2 tsp garlic powder 1 tsp salt drizzle of olive oil

The Salmon 2 cups water
2 green tea bags
1 Tbsp black peppercorns
1 lb wild-caught salmon filets (I used 3 portions about 5-6 oz each)
The Noodles
 water 4 packages gluten-free ramen noodles, broken slightly (discard the spice packet) or 8 oz gluten free buckwheat or favorite thin pasta noodles, cooked according to package directions**
For Serving/Garnish
2 Tbsp green onions, thinly sliced 2 Tbsp sesame seeds 2 tsp parsley or cilantro (I left this out and added a squeeze of lime
Instructions
  1. Preheat oven to 425F.
  2. In a small bowl, whisk together oil, soy sauce/liquid aminos, tahini, honey, lime juice, and ginger. Set dressing aside.
  3. Toss carrots, broccoli, and onions with a drizzle of oil and the garlic powder and salt. Spread onto a greased and foil-lined baking sheet. . Roast vegetables at 425F for 15 minutes, until darkened, but still crisp. Remove from the oven and set aside.
  4. While the vegetables are roasting, in a medium saucepan, bring 2 cups of water to a boil with the tea bags and peppercorns. Add fish and simmer to poach for 10 minutes. Remove fish from the tea to a plate and flake with a fork.
  5. In a separate pot, cook pasta according to package directions and drain.
  6. To serve: toss noodles of choice with the ginger lime dressing and ladle into individual bowls. Add vegetables and flaked salmon. Top everything with a sprinkling of green onions, sesame seeds, and parsley or cilantro. Enjoy!
Notes and Substitutions
*Creamy peanut butter, sunflower seed butter or almond butter can be substituted for tahini
**For grain-free and/or Paleo, use zucchini noodles or shirataki noodles. If using zucchini noodles, you can either eat them raw and marinate the noodles in the dressing for a crunchier bite OR lightly sauté the noodles for 2-3 minutes until desired texture, then toss with the dressing.

asian noodle bowls tea poached salmon bite For more recipes from this month’s reveal, please click below!

March 22, 2015 at 10:00 pm 13 comments

Salmon with Mango, Edamame and Grapefruit Salad (SRC)

It’s the taste of the tropics right here…hello summer!

Now that it’s “officially summer”, I couldn’t help choosing this fresh, light yet very satisfying salad for the Secret Recipe Club reveal this month. Just look at the gorgeous colors…and I haven’t even started on the flavor profile!

salmon mango grapefruit salad

This salad is a beautiful combination of acidic, sweet and salty with peppery undertones…I recommend sitting out in the sunshine while enjoying this dish, and be transported to your own personal little vacation for the afternoon or evening.

I was assigned Sue’s beautiful blog, Couscous and Consciousness for June, and what a lovely site she has! After getting acquainted with her blog, you can feel Sue’s passion for food, healthy lifestyle and conscious eating and her recipes reflect her outlook as well. While I ultimately chose her Salmon salad with Mango and Grapefruit, I’ve tagged several recipes for the future: Butternut and Tahini Spread, Scallops and Sweet Potato with Vanilla Saffron Sauce and her Green Tomato Cake with Maple Mascarpone…inventive and intriguing flavor combinations that I can’t wait to try!

salmon mango grapefruit salad4

I made a few tweaks to the salad by adding some olive oil and apple cider vinegar to the dressing and I sprinkled a bit of smoked paprika on the fish prior to cooking since I’ve been loving that spice these days. Sue mentioned Thai basil in her write up as well as lotus root, so I threw in some finely chopped basil and I thought the addition of a roasted beet would add a little color and sweetness that would compliment the flavors in the dish in place of the lotus. Since I am sucker for anything nutty, I tossed in some pinenuts for added texture and complexity, but feel free to leave these out if preferred! If you prefer a vegan dish, simply omit the salmon for a light lunch or a side salad and substitute Bragg’s liquid aminos or tamari for the fish sauce. I’ll be making this again for sure! salmon mango grapefruit salad3

Salmon with Mango, Edamame and Grapefruit Salad (lightly adapted from this recipe)
Gluten-free, Grain-free, Vegetarian/Vegan option, Nut-free Option, Dairy-free, Soy-free

Ingredients

2 skin-on, bone out salmon fillets (mine were each about 6 oz)
flaky sea salt & freshly ground black pepper
a couple dashes of smoked paprika
1 Tbsp neutral oil (I used olive oil, but vegetable oil works)

For Salad
1 firm mango, ever so slightly under-ripe, peeled and shredded OR cut into wedges
1 pink grapefruit, peeled & cut into segments and chopped if desired (membrane removed)
3/4 cup shelled edamame
2 generous handfuls of peppery leaves such as rocket, cress, mizuna (I used 4 cups arugula)
1 roasted beet, diced (I used already cooked organic Love Beets, optional)
1 tbsp fresh basil or Thai basil, finely chopped
1 tbsp pinenuts (omit for nut-free)

Dressing:
juice of 1 pink grapefruit
2 Tbsp grated palm sugar or 1 Tbsp agave or honey (don’t use honey if vegan)
1 Tbsp fish sauce or Braggs liquid aminos or gluten free tamari*
1 Tbsp rice wine vinegar or apple cider vinegar
2 cm (3/4 in) piece of ginger, finely grated
2 tbsp olive oil (I added for a bit of richness)
sea salt and freshly ground black pepper

Directions

1. Begin by making the dressing.  Place all the dressing ingredients in a small jar and shake vigorously to combine or blend in a blender cup if preferred.  Set aside.

2. Put oil in a non-stick frypan set over medium heat.  Season salmon with paprika, salt and pepper. Once pan is heated, place salmon in the pan skin side down.  Cook for 3 minutes, before turning over and cooking for approximately 1-3 minutes or until done to your liking.

 3. While salmon is cooking, place all the salad ingredients in a medium bowl and toss gently to combine.

4. To serve, arrange salad on serving plates, drizzle with the dressing, toss lightly and top with the salmon.

salmon mango grapefruit salad1

For other recipes in this month’s reveal, click below!

June 22, 2014 at 10:00 pm 7 comments

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

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