Tag Archives: salmon

Baked Salmon With Spicy Mango Avocado Salsa, Because Summer is Coming

Summer is all about simple cooking: few ingredients that are fresh and easy to prepare. That’s why this salsa is about to become a staple in your home. It’s one of the quickest salsas to whip up and it has big zesty flavours. It marries so well with salmon — but, the truth is, this salsa is really versatile and the perfect addition to grilled chicken or shrimp, over a cabbage slaw or even dolloped on top of a coconut curry or stew. A quick tip: if you don’t have access to fresh mango, we tested it with frozen and it worked just as brilliantly!

Baked Salmon With Spicy Mango Avocado Salsa

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 2

Ingredients:

Salmon
2 pieces salmon (5 oz each)
½ tsp chili powder
¼ tsp sea salt
Pinch of pepper
Splash of extra-virgin olive oil

Salsa
½ large or 1 small mango, diced (or heaping ½ cup diced frozen mango, defrosted)
1 avocado, diced
3 Tbsp cilantro, finely chopped
1 stalk green onion, finely sliced or 2 Tbsp finely diced red onion
½ to 1 jalapeno pepper, finely diced
3 Tbsp lime juice
½ tsp sea salt
Pinch of pepper

Directions:

1. Preheat your oven to 375°F.

2. Season salmon with chili powder, sea salt and pepper.

3. Place a pan, that’s also oven safe, on the stove over medium heat and add a splash of extra-virgin olive oil and swirl it around.

4. Once hot, place the salmon in the pan, flesh side down and sear it for 2 minutes, then flip and sear for another 2 minutes on the other side.

Related: Middle Eastern Sumac Chicken With Date Syrup, Lemon and Pecans

5. Carefully take the pan off the heat and place it in the oven to cook for 12 minutes until perfectly flakey and tender.

6. While the salmon is cooking, prepare the mango avocado salsa. Start by dicing both the mango and avocado: first score them lengthwise and horizontally, then scoop out the fruit into a bowl.

7. Add the remaining salsa ingredients and mix until well combined.

8. When the salmon is done, remove from the oven and top with fresh mango avocado salsa.

Craving more easy summertime recipes? You can whip up this simple miso chicken and this salad with tuna in almost no time!

The Best Salmon Burger Recipe With Dairy-Free Tzatziki

We made these burgers for all of you out there who don’t like the fishy taste of fish. The refreshing dill, vibrant parsley, and sharp garlic and shallots mask the taste of salmon so well that many of our clients eat these burgers every single week. The eggs and mashed cauliflower give the burgers a soft, fluffy texture, which means they’re easy to eat. Plus, this recipe is a great way to get more wild-caught salmon into your diet.

Dill Salmon Burgers With Dairy-Free Tzatziki

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 burgers

Ingredients:

Salmon Burgers:
12 oz piece of fresh wild salmon or two 5.6 oz cans boneless wild salmon
½ tsp sea salt
Pinch of pepper
1½ cups cauliflower florets
2 cloves garlic, minced
1 shallot, finely diced
1 egg
½ cup blanched almond flour
3 Tbsp fresh dill, finely chopped
2 Tbsp fresh parsley, finely chopped
1 tsp whole-grain mustard

Coconut Tzatziki:
1 cup cucumber
1 garlic clove, minced
1 cup plain, unsweetened coconut yogurt
¼ cup fresh dill, finely chopped
1 Tbsp lemon juice
¼ tsp sea salt

Read More: 15 Delicious Ways to Use Canned Salmon

Directions:

Salmon Burgers:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. If you’re using fresh wild salmon, place the fillet on a baking sheet skin side down and sprinkle it with the salt and pepper. Bake in the oven for 15 minutes. Once the salmon is baked, set it aside to cool, and then carefully remove the skin. Keep the oven on. If you’re using canned salmon, drain the liquid from the cans.
3. While the salmon is baking, put the cauliflower florets in a small pot with ¼ cup of water. Bring to a boil, cover the pot, and simmer for 7–10 minutes, or until the cauliflower is soft and cooked through. Most of the water should be gone by this point; if it is not, drain the excess water using a colander. Then blend the cooked cauliflower in a food processor until it is creamy. If there is just a bit of water left in the pot, you can add it to the food processor with the cauliflower.
4. Crumble the cooked or canned salmon into the food processor, along with the remaining ingredients, except for the Coconut Tzatziki, and pulse to combine. If you don’t have a food processor, place all the ingredients together in a bowl and mix by hand.
5. Measure out ¼ cup of the salmon mixture. Shape it into a burger patty, and then place it on the baking sheet. Repeat with the rest of the mixture.
6. Bake the burgers for 20–25 minutes, then carefully flip them over and bake for another 10 minutes. The burgers should be firm to the touch and lightly browned on top when they are ready.
7. While the burgers are in the oven, make the Coconut Tzatziki.
8. Serve burgers with a hearty dollop of tzatziki sauce. Have them in a salad or in a collard or whole-grain wrap, or eat them on their own. Keep leftover burgers in the fridge for up to 3 days or freeze for 3–4 months.

Nutrition Note: Salmon, especially wild caught, is one of the best types of fish to eat because it contains coenzyme Q10, an antioxidant that reduces inflammation—and reducing inflammation is linked with slowing cancer growth. Salmon also contains vitamin D and selenium, both important nutrients for antioxidant action to protect your cells from cancer.

Read More: 58 Fantastic Ways to Cook Salmon Fillets

Coconut Tzatziki:
1. Grate the cucumber with a hand grater or in a food processor using the grater attachment.
2. In a medium-sized bowl, combine the grated cucumber with all the other ingredients.
3. Keep chilled in the refrigerator until ready to use or serve. This tzatziki will keep in an airtight container in the fridge for up to 4 days.

Nutrition Note: Make sure to buy yogurt that is made of coconut milk (not dairy yogurt with a coconut flavor). Alternatively, you can use another type of dairy- free yogurt, such as almond milk yogurt. Just make sure you get an unsweetened, plain variety.

Recipe Excerpt:
Excerpted from The Living Kitchen by Tamara Green & Sarah Grossman. Copyright © 2019 Tamara Green & Sarah Grossman. Photography by Daniel Alexander. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

How to Make Crispy Baked Salmon Fingers with Minty Peas

Transform Canadian salmon into a nostalgic, yet healthy, fish finger dinner, that will please the whole family. Spelt flour, cornmeal and breadcrumbs create an additive crispy coating, with tender salmon fillets, rich in protein and omega-3s. Vibrant peas tossed with sliced fresh mint make an easy, well-rounded meal and add a pop of colour to your plate. When serving, adults may prefer homemade tartar sauce, but don’t forget the ketchup for the kids!

GCC-Salmon-Fingers-with-Minty-Peas-4

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:
1/2 cup light spelt flour or unbleached all-purpose flour
1 cup well-shaken buttermilk
1 cup cornmeal (fine or medium-grain both work)
1 cup dried breadcrumbs
1 Tbsp grapeseed oil
3/4 tsp salt, divided
1/8 tsp ground black pepper
4 (6 oz) skinless salmon fillets, preferably wild
3 cups fresh shelled green peas or frozen peas (defrosted)
2 Tbsp unsalted butter
2 Tbsp sliced fresh mint

GCC-Salmon-Fingers-with-Minty-Peas-7

 

Directions:
1. Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment paper.
2. Add flour to a large plate. Add buttermilk to a large glass baking dish or pie plate.
3. In a large skillet, combine cornmeal, breadcrumbs, oil, 1/2 tsp salt and pepper. Toast over medium heat, stirring often until light brown, about 5 minutes. Transfer cornmeal mixture to a third large plate.
4. Slice salmon into 2-inch wide fingers. Working one at a time, toss each fish finger with flour, shaking off excess, dredge in buttermilk and coat in cornmeal mixture. Place on prepared baking sheet, tucking in any thin pieces of fish to create uniform fingers. Repeat with remaining fish, flour, buttermilk and cornmeal mixture.
5. Bake for 12 to 15 minutes, until crust is firm and fish flakes easily. Meanwhile, heat peas in a large skillet over medium heat with butter until bright green and hot, 2 to 4 minutes. Stir in mint and remaining 1/4 tsp salt.
6. To serve, using a fish spatula or regular metal spatula, transfer fish fingers to plates along with peas.

Watch this video to learn how to filet a whole salmon.

Seared Salmon and Crispy Tofu Poke Bowls

The bowl of the moment is most certainly the poke bowl, coming to your kitchen straight from Hawaii.  A spin on the traditional fish salad,  the poke bowl is typically composed of raw ahi tuna, seaweed and rice with a few simple, versatile garnishes. It’s lighter, fresher fare that makes a fun lunch or dinner.

Ahi tuna and sushi-grade salmon is a challenge to come by in regular grocery stores, and specialty markets can be expensive. But, you can make a poke bowl at home that suits your locale and budget by searing some wild salmon, or using vegetarian-friendly tofu. Experiment with the vegetables in this bowl, like avocado and steamed greens, or even some juicy fresh mango.

Enjoy these abundant bowls for a taste of warm Hawaiian sunshine.

Poke-Bowl-5

Prep Time: 20 Minutes
Total Time: 25 Minutes
Serves: 4

Ingredients:

Bowl Components
2 cups cooked short grain brown rice or sticky white rice
1 diced cucumber
1 diced carrot
1 diced cooked or raw beet
1 diced roasted red pepper
1 cup finely shredded kale
1 sheet nori (seaweed)
1 fresh red chili, thinly sliced
Black or white sesame seeds

Dressing
2 Tbsp sweet white miso
2 Tbsp unseasoned rice vinegar
1 Tbsp hoisin sauce
1 Tbsp maple syrup
1 Tbsp sesame oil

Poke-Bowl-1

Seared Salmon Poke Bowl
4 oz (per serving) fresh wild salmon (skinned or skinless)
1 tsp black or white sesame seeds
2 tsp coconut oil

Crispy Tofu Poke Bowl
4 oz (per serving) extra-firm tofu, cubed
1 tsp black or white sesame seeds
2 tsp coconut oil

Directions:

Seared Salmon Poke Bowl
Heat a large nonstick skillet over medium-high heat. Press sesame seeds into top of salmon. Add oil to hot pan followed by salmon, seed side-down. Sear for 2 to 3 minutes; flip and cook until desired doneness (about 30 seconds to 1 minute for medium-rare). Transfer to a plate. Remove skin from salmon (if it has it) and flake into large pieces. Reserve.

Poke-Bowl-4

Crispy Tofu Poke Bowl
Heat a large nonstick skillet over medium-high heat. Coat tofu with sesame seeds. Add oil to hot pan followed by tofu. Sear for 1 to 2 minutes per side, or until golden brown. Transfer to a plate. Reserve.

Poke-Bowl-2

Assembly
To large serving bowls, add a mound of rice. Add your vegetables of choice, leaving a space for desired protein. Add salmon or tofu (or both) to bowls, sprinkle with sesame seeds and garnish with chili. Serve warm or chilled drizzled with dressing.

Poke-Bowl-6

Looking for more creative takes on sushi? Try making this shareable sushi pizza.