Fish/Seafood Recipes
BLT Salmon in Dill Sauce
A healthy salmon dish that hit home.
Ingredients
1 cup cherry tomatoes halved6 strips thick-sliced Omega-3 Pork Bacon chopped up1½ cup baby spinach chopped4 Wild-Caught Salmon Steaks (any variety)Lemon pepper seasoning½ cup Greek yogurt no sugar3 small cloves minced or pressed1 healthy pinch of sea salt1 pinch cayenne pepper1 to 2 Tbsp. lemon juice½ tsp macadamia nut oil
Preparation
Dill sauce:1. In bowl mix together: yogurt, garlic, sea salt, cayenne pepper, lemon juice, and oil.2. Taste and adjust ingredients as needed.
Salmon Steaks:1. Season salmon with lemon pepper seasoning. Coo in preheated skillet for four to five minutes per side or until fish flakes easily. Salmon Patties
Salmon patties (cakes) are back. Great flavor and moist. Serve with tarter sauce and salad.
Ingredients1 pound Wild-Caught Minced Sockeye Salmon⅓ cup macadamia nut oil1 medium onion finely diced1 red or yellow bell pepper finely diced2 garlic cloves minced fine½ cup coconut flour2 large eggs beaten2 tsp Greek yogurt no sugar1 tsp Dijon mustard⅓ cup fresh parsley finely chopped2 tsp fresh dill finely choppedSalt to taste1 tsp lemon pepper
Tarter Sauce¼ cup Greek yogurt no sugar½ Tbsp. lemon juice⅛ cup kosher relishMix together in a bowl and taste to see if you want more lemn juice or relish. Salmon with Asparagus in Foil Recipe
Whip up this quick and easy salmon recipe tonight! Salmon and asparagus are baked together with a rich buttery-lemon-Parmesan-cheese sauce in foil. The bright lemon flavors pair perfectly with butter and garlic, and Parmesan adds a pungent touch to this wonderful care-free dinner. Low-carb, paleo, gluten-free, and keto-friendly – Enjoy! A Simple 30 Minute Meal 1 Wild-Caught Salmon fillet large (≈2.5 lb) 1 lb asparagus ends trimmed 3/4 to 1/2 cup of grass-fed butter Juice from one whole lemon 1 lemon sliced 1 tablespoon minced fresh garlic 2 teaspoon Italian seasoning 3/4 cup fresh grted Parmesan cheese Preheat oven 400 degrees Line baking sheet with foil and lightly grease foil Place Salmon Filet in the center of the baking sheet with asparagus on edges Put Lemon slices under the edges of the salmon and season with salt and pepper In a small sauce pan: melt butter, stir in garlic, Italian seasonings, and lemon juice Pour the sauce mixture over salmon and asparagus Sprinkle Parmesan cheese over both salmon and asparagus Bake 10 min with the foil closed, and then broil for 5 to 7 min with foil open Serves 6. Grilled Salmon
This was adapted from a recipe in Melissa Joulwan's incredible cookbook, "Well Fed Paleo Recipes for People Who Love To Eat."
Ingredients:
1 Tbs. coconut oil, melted (or 1 Tbs. Hawaii's Gold macadamia nut oil)
1 Tbs. fresh clementine juice (or fresh orange juice)
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. sea salt
1/4 tsp. ground cayene pepper
3-4 salmon fillets or one whole salmon (1 1/2-2 pounds), cut into individual servings
Instructions:
Mix all ingredients except the salmon. Place salmon in a glass dish and coat with marinade. Let it in refrigerator at least 30 minutes. Open-Face Halibut San-wich
"You will never miss the bread when you're eating this delicious meal that is loaded with heart-healthy Omega-3s!"
Ingredients:
1/3 c. Hawaii's Gold macadamia oil
1/3 c. extra virgin olive oil
1 clove garlic, crushed
1 tsp. fresh thyme chopped (or 1/4 tsp. dried thyme)
8 ripe olives, sliced
Juice from one fresh lemon
1 small eggplant, cut into bite-sized pieces
1 large zucchini squash, thickly sliced
1 small fennel bulb, cut into bite-sized pieces
1 small red bell pepper, seeded and cut into small pieces
1 small yellow bell pepper, seeded and cut into small pieces
1 small onion, peled and cut into thin slices
4 oz. Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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