Mexican Salmon Burgers

Cilantro Lime Mayo

1/4c olive oil mayo
1 tbsp cilantro, chopped
1 tbsp fresh lime juice
1/8 tsp salt
1/8 tsp black pepper

Combine mayo ingredients in a small bowl; cover and chill.

Burgers
1 lb salmon fillet, skinned & chopped
1/4c gluten free breadcrumbs (I use glutino brand)
2 tbsp fresh cilantro
2 tbsp chopped green onion
1 tbsp chopped jalapeño or serrano pepper
2 tbsp fresh lime juice
                                                                                 1/2 tsp salt
                                                                                 1/4 tsp freshly ground black pepper

                                                                                 olive oil spray

Place salmon, breadcrumbs, cilantro, onion, peppers, lime juice, salt and pepper in a food processor; pulse until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.

Heat a grill or pan over medium-high heat. Spritz pan or grill with olive oil spray. Add patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.

Spread about 1 tablespoon mayonnaise mixture over bottom half of each gluten free hamburger bun. Top each serving with 1 salmon patty, and whatever fixin's you like. I enjoy spinach, onion slices, tomato and pickle slices. Enjoy :)

Roasted Salmon Stuffed with Spinach, Feta & Ricotta

Salmon fillet stuffed with spinach, ricotta and feta cheese and flavored with Dijon mustard, fresh dill and oregano makes for a scrumptious holiday meal and impressive presentation. For seafood lovers, this savory roast promises to be the start of a new holiday tradition.

1 (2-pound) center-cut boneless, skinless salmon fillet
1 cup ricotta cheese
1 cup crumbled feta cheese
Salt and pepper, to taste
1 tablespoon Dijon mustard
1 cup packed baby spinach, divided
Extra virgin olive oil
Chopped dill

Chopped oregano

Preheat oven to 450°F.

Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book. Turn salmon over so gray underside is facing up and arrange on a clean work surface. In a bowl, mash together ricotta and feta until well blended then season with salt and pepper. 

Season salmon with salt and pepper then spread fillet with mustard and arrange half of the spinach over the top, leaving a 1-inch border around the edges. Evenly spread cheese mixture on top of spinach then top with remaining spinach. Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals. 

Gently transfer salmon to a greased baking sheet then brush top and sides with oil and season outside with salt and pepper. Scatter dill and oregano over the top and sides and roast until just cooked through, about 20 minutes. Set aside to let rest for 5 minutes then carefully transfer to a serving platter, remove and discard twine and serve.

Nutritional Info:
PER SERVING:340 calories (180 from fat), 20g total fat, 8g saturated fat, 120mg cholesterol, 560mg sodium, 3g carbohydrate (0g dietary fiber, 1g sugar), 36g protein

Baked Salmon with Lemon-Thyme Flaky Salt

This simple dish of baked fish topped with a fresh citrus-herb salt mixture can be easily prepared on a weeknight. Serve with brown or wild rice and a green salad.

1 shallot, finely chopped
4 salmon fillets, skinless
4 teaspoons olive oil, divided
Sea salt and pepper
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon flaky salt, such as Maldon sea salt
2 lemons, Finely grated zest of

Preheat oven to 350°F. Sprinkle half the shallot in a baking dish large enough to hold all of the fish in a single layer. Rub each fillet all over with a teaspoon of olive oil. Lightly season one side of each fillet with cooking salt and pepper. Place fillets on top of shallots in the baking dish, seasoned side down, and sprinkle with remaining shallot. Bake 12 to 15 minutes or until flesh is opaque and flakes with a fork. 

While fish bakes, prepare the seasoning salt by combining thyme, flaky salt and lemon zest in a small bowl. Mix gently. The salt mixture will be slightly wet and clumpy. When fish is done, sprinkle a little bit of the seasoning salt over each fillet, making sure each portion gets a bit of salt, zest and thyme. 

Serve immediately with any remaining seasoning salt if desired.

Nutritional Info: 
PER SERVING:330 calories (220 from fat), 24g total fat, 4.5g saturated fat, 90mg cholesterol, 700mg sodium, 2g carbohydrate (0g dietary fiber, 0g sugar), 27g protein

Salmon Cakes

Salmon Cakes

1/c Rice Chex
15oz salmon, baked & flaked
1/4c olive oil mayonnaise
2 eggs, beaten
1/4c almond milk
1 tblsp green onion, minced
1/2 tsp agave
2 tblsp whole grain bread crumbs
1 tsp chopped fresh dill
1 tblsp red pepper
1/2 tsp salt
1/2 tsp pepper
1/4c olive oil
lemon wedges

Before beginning, bake your salmon at 400F Degrees until it flakes easily without any deep pink/reddish tones in the center. Set aside to cool slightly, then flake apart.

Pour Chex into a plastic baggie and roll with a rolling pin to crush the cereal.  In a large mixing bowl, combine the crushed cereal, salmon,mayonnaise, eggs, milk, onion, agave, bread crumbs, dill, red pepper, salt and pepper.  Mix well. Cover and refrigerate for 15 minutes.

Form salmon mixture into 8 small patties.  Mixture will be very soft.  In a medium skillet heat olive oil.  Add patties and cook until golden brown on both sides.  Cook 5 minutes more.  Serve immediately with lemon wedges.

Smoked Salmon Spread

Smoked Salmon Spread

8 oz whipped cream cheese
3 oz smoked salmon, chopped
2 tblsp capers, minced
2 tblsp red onion, minced
1 tblsp fresh dill, minced
1/8 tsp black pepper

Stir together cheese, salmon, capers, onions, dill and pepper in a medium bowl. Serve immediately or cover and chill until ready to use.

Salmon Burgers

Salmon Burgers

1-1/2 lbs skinless, boneless salmon
2 tsp Dijon mustard
2 small shallots, chopped
1/2c whole grain bread crumbs
1/4c chopped parsley
Salt & pepper to taste
1-2 tblsp butter or olive oil
1/3c mayonnaise
Juice of 1/2 lemon
4 soft whole grain hamburger buns

Cut the salmon into large pieces, and combine 1/4 of the pieces with the mustard in a food processor. Process until the mixture becomes pasty, scraping down the sides as necessary. Add the shallots near the end so they are also finely chopped.

Turn out the mixture into a bowl and stir in the breadcrumbs by hand. Season with a healthy pinch of salt and a few grinds of fresh pepper, and shape into four patties.

Heat butter or oil in a large (12-inch) skillet, preferably nonstick, over medium-high heat. Once the skillet is very hot, carefully place the patties inside and cook 2-3 minutes per side, turning once. Alternatively, grill them for the same amount of time, though be careful as the patties are rather fragile.

In the meantime, stir the remaining parsley and the lemon juice into the mayonnaise. Serve with the burgers on a bun or a bed of greens.

Healthy Breakfast Salad

Healthy Breakfast Salad

1 avocado (cut into chunks)
Juice of 1/2 lemon
1/2 shallot sliced thin
1/4c arugula
3 oz. smoked organic wild salmon (chopped into chunks)
1 tblsp fresh parsley (chopped)
Salt and pepper to taste

In a medium bowl, combine all of the ingredients, toss lightly.
Eat and enjoy! 

Crab Salad & Crisps

Crab Salad & Crisps

2 scallions, finely chopped
2 tblsp olive oil mayo
1 tsp hot sesame oil
1/4 bell pepper, finely chopped
8oz lump cabmeat
24 brown rice crackers

In a small bowl, combine the scallions, mayo, sesame oil & bell pepper. Mix well. Gently fold in the crabmeat until combined.  Scoop 1 tablespoon of crab salad per cracker. Serve immediately.

Blackened Garlic & Herb Tilapia

Blackened Garlic & Herb Tilapia

1lb tilapia fillets
2 tblsp olive oil
2 garlic cloves, minced
2 tblsp blackening spice (I use Adams Reserve Southwest Ancho)
2 tblsp dry white wine
2 tsp parmesan cheese, grated (optional if choosing dairy free)


Preheat your oven to 350F degrees.  Line a baking sheet with aluminum foil and generously mist with olive oil spray.

Rub fillets with blackening seasoning and place fillets on the greased baking sheet.  Take an additional piece of aluminum foil, mist with olive oil and cover over tilapia fillets.  Bake for 20 minutes.  Then broil the tilapia for 5 minutes or until crisp.

In a saucepan, add the olive oil, garlic cloves, 1 tsp of blackening spice and white wine.  Saute until reduced and thickened.  Top the tilapia fillets with sauce and sprinkle with parmesan.  Serve immediately.

Mediterranean Tilapia Sandwich

Photo Credit - Photo shows olives which I have omitted from this recipe.

Mediterranean Tilapia Sandwich

olive oil spritz
2 tilapia fillets (or halibut)
salt & pepper
1/4c mayonnaise
1/2 lemon juiced
1 tsp basil
1 tsp parsley
2 sun dried tomato halves, chopped
1/2 garlic clove, minced
1/2 garlic clove, whole
4 pieces whole grain bread
1c arugula (or your favorite lettuce)

Preheat oven to 400F degrees.

Prepare a baking sheet by misting with olive oil.  Salt & pepper the Tilapia fillets and place on the baking sheet.  Bake for 10-12 minutes or until the thickest part of the fillet flakes easily.  Remove from the oven and flake tilapia into junks and set in the refrigerator to cool.

In a small bowl, mix the mayo, lemon juice, basil, parsley, sun-dried tomatoes and 1/2 a garlic cloved, minced.  Mix thoroughly.

Mist each piece of bread, both sides and toast the bread either in the toaster or under the broiler.  Once browned, take the 1/2 garlic clove and rub the cut side onto each slice of bread until the bread becomes perfumed with garlic.

Gently fold cooled tilapia chunks into the mayo mixture until well coated.  Spoon onto toasted bread, top with arugula and serve :)

Recipe revised from Giada De Laurentiis

Grilled Fish Kebobs

Grilled Fish Kebobs

1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces)
1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces)
1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces)
1/2 cup extra-virgin olive oil
1 large lemon, zested and juiced
3 garlic cloves, minced
1 cup chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh thyme leaves
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning

Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter.

NOTE: If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.

Recipe courtesy of Giada De Laurentiis, Food Network

Shrimp Cakes

Shrimp Cakes

3 tablespoons olive oil
5 large mushrooms, chopped
2 large shallots, minced
1 medium carrot, diced
1 pound extra-large shrimp, peeled and deveined
3 tablespoons whole grain breadcrumbs
1/4c egg beaters
Zest of 1/2 large lemon
1 teaspoon kosher salt
1/2 tsp pepper

Heat half of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.

Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm.

Recipe courtesy of Giada De Laurentiis, Food Network - Photo unkown

Sauteed Shrimp Cocktail

Sauteed Shrimp Cocktail

2 tablespoons olive oil
1 pound jumbo shrimp, peeled, tail left on, deveined
1 tablespoon herbes de Provence
Salt and freshly ground black pepper
1 1/4 cups plain yogurt
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard (I used HEB-Central Market)
1 1/2 tablespoons maple syrup or agave nectar
1 teaspoon turmeric (no tumeric? use mustard powder instead with a pinch of paprika for color)
1/4 cup freshly chopped basil leaves

In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.

In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season, to taste, with salt and pepper. Place the yogurt mixture in a dipping bowl.

Place the bowl of dipping sauce on a serving platter with the cooked shrimp.

Recipe & Photo courtesy of Giada De Laurentiis, Food Network

Crab Salad Wasa

Crab Salad Wasa

2 scallions, finely chopped
2 tblsp light olive oil mayo (I used Helman's)
1 tsp hot sesame oil
1/4 red bell pepper, finely chopped
8oz lump crab meat (do NOT use imitation crab for this recipe)
8 light rye Wasa crsipbreads

In a small mixing bowl, combine the scallions, mayo, oil and pepper until well combined.  Gently stir in the crabmeat just until combined. (Do not over-stir or crabmeat will get mushy)  Mound 2-3 tblsp of the crab mix onto the wasa and serve.

Serving: 1 cripsbread  87cal   8g carbs   2g fat   8g protein   49mg chol   223mg sodium

Salmon Parmesan Fish Sticks

Salmon Parmesan Fish Sticks

Fish Sticks:
1 (18oz) center-cut salmon fillet, skinned (Ask your butcher to do this for you to avoid a scaly mess!)
1/2c whole wheat flour
1/2tsp sea salt
1/4 tsp pepper
3 eggs, beaten
1c grated parmesan
1c seasoned whole grain bread crumbs
olive oil for drizzling or spritzing



Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil & spritz with Pam or Olive Oil spray.

Cut your salmon fillet into strips about 4" by 1/2" (the size of a regular fish stick).  You are going to make three plates of dredging.  I like to use paper plates so there is less cleanup.  The first plate will be your whole wheat flour.  The second plate pour your beaten eggs & the third plate mix your salt, pepper, parmesan & bread crumbs.  Take each piece of salmon and lightly coat in the flour.  Then coat in the beaten egg & finally in the bread crumb mixture.  Place an inch apart on your prepared baking sheet.  Place in the oven & bake for 15-20 minutes or until golden brown. (I overcooked mine slightly because my salmon pieces were smaller. Break one open around 10 minutes to see if they are done.)

Dipping Sauce:
1/3c olive oil mayonnaise
1/3c fat free plain yogurt
1/2 tsp dijon mustard
1 tsp pickle relish
1/2 tsp parsley

Whip dipping sauce ingredients together & serve with fish sticks.

Recipe & Photo courtesy of FoodNetwork.com, Giada De Laurentiis 2008.
Jessica's additions in Italics.