Your first stop for cooking recipes

Browsing tag

fish

Recipes with Fish

Roasted Salmon with Dijon Mustard and Beet Horseradish

Add to ❤ Favorites So horseradish is a true ancient superfood plus a super easy way to add huge flavor. Horseradish contains significant amounts of cancer-fighting compounds called glucosinolates which boost the liver function and suppress the growth of tumors. It’s a phenomenal source of iron and magnesium for energy production, calcium for healthy teeth and bones, and has a whole bunch of anti-stress B vitamins Ingredients for 3-4 servings 1.5 lbs. center cut salmon fillet Olive oil Salt – preferably French Grey Pepper, fresh ground 1 Tbs. Dijon mustard 2 Tbs. Holy Schmitt’s beet horseradish, drained Read the Instructions here  

Lohikeitto – Finnish Fish Soup

Add to ❤ Favorites A creamy Salmon and Potato Soup or Creamy Ukha Soup. Real Fish Broth made with fish heads. Lohikeitto – Finnish Fish Soup (Финская уха) Ingredients for 4 servings 1 large Salmon frame (bones), including head and tail, or several Salmon heads 1 onion, peeled and cut in half 1 teaspoon whole peppercorns 10 cups water 3 medium potatoes, peeled and cubed 3 carrots, 1 for stock, 2 for soup 3 bay leaves 1 leek, sliced thinly (white part only) 1 tablespoon butter 500g boneless Salmon filets 1 cup of whipping cream bunch of dill chopped green onion as garnish (optional) salt and pepper to taste Read the Instructions here  

Japanese Chilled Tomato And Tuna Spaghetti

Add to ❤ Favorites Ingredients for 6 servings ¼ cup soy sauce ¼ cup rice vinegar 2 tablespoons granulated sugar 1 tablespoon olive oil 1 teaspoon sesame oil 1 can tuna in water – reserve 2 tablespoons tuna water from the can 1 small onion, very finely chopped 2 large tomatoes, diced 1 pound dry, thin spaghetti or regular spaghetti ¼ cup shiso leaves or basil (about 12 leaves), shredded Nori sheet, shredded Salt and pepper to taste Read the Instructions here  

Honey-Lime Roasted Sheet Pan Salmon and Vegetables

Add to ❤ Favorites Quick and simple meal with tons of flavor & healthy ingredients! Ingredients for 6 servings For The Honey Soy Lime Glaze: 1/4 cup honey 3 tablespoons fresh lime juice 1/4 cup Tamari sauce (or soy sauce) 3 cloves garlic, minced 4 teaspoons Dijon mustard For The Bok Choy “Marinade”: 2 tablespoons fresh lime juice 2 tablespoons canola oil 3 cloves garlic, minced 1/2 teaspoon salt & pepper zest from one lime For The Sheet Pan Dinner: 12-14 baby bok choy 1 red bell pepper 1 yellow bell pepper 2 pound side of salmon (or salmon filets) 1/2 teaspoon Fresh cracked pepper 3 green onions, sliced on the diagonal toasted sesame seeds lime wedges Read the Instructions here  

Fish Taco Cabbage Bowl

Add to ❤ Favorites Ingredients for 4 servings 3 large or 4 small fillets Tilapia or other mild white fish 2 tsp. + 2 tsp. olive oil 2 tsp. Szeged Fish Rub(or use other fish rub of your choice) 1 tsp. ground cumin 1/2 tsp. chile powder 1 medium head green cabbage, thinly sliced 1/2 medium head red cabbage, thinly sliced 1/2 cup thinly sliced green onion guacamole, for serving (completely optional) Dressing Ingredients: 1/2 cup mayo (Or use a mix of mayo and Fat Free Greek Yogurt if you’d like a lighter option.) 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice) 2 tsp. Green Tabasco Sauce (more or less to taste) salt or Vege-Sal to taste (I used about 1/2 tsp. Vege-Sal.) Read the Instructions here  

One Pan Roasted Fish and Vegetables

Add to ❤ Favorites This delightful dish is brimming with the flavours of summer, celebrating the colours of the seasons bounty with gorgeous capsicums of red and yellow, gleeful green zucchinis, and deeply dark eggplants, which provide complimentary flavours and all boast the different micronutrients that natures rainbow provides. Ingredients for 4 servings 4 x 120 g (41/4 oz) thick white fish fillets (such as barramundi or cod) juice of 1 lemon Celtic sea salt and freshly ground black pepper, to taste a few rosemary sprigs a few thyme sprigs 2 brown onions, cut into wedges (optional) 4 garlic cloves 2 zucchini (courgettes), thickly sliced lengthways 1 small eggplant (aubergine), cut into large dice 2 red capsicums (peppers), cut into wedges 2 large orange or yellow capsicums (peppers), cut into large wedges 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon ground cumin 1/2 teaspoon chilli flakes thin lemon wedges, to serve (optional) Read the Instructions here  

Salmon Croquettes

Add to ❤ Favorites While I could have made pedestrian salmon patties, the quality of the leftover fish demanded something more glamorous, a worthy homage to the rich Tasmanian salmon and besides, my fridge was bulging with all sorts of options from which to choose. Ingredients for 12 croquettes 180g cold cooked salmon, flaked 1/2 cup cold cooked rice 1 tablespoon mayonnaise (mine was homemade tarragon mayo) 1 tablespoon snipped chives 1 tablespoon finely chopped parsley 1 tablespoon finely chopped pickled cornichon 1 hard boiled egg, finely chopped sea salt and pepper to taste for crumbing: 1/2 cup potato flour 1 egg beaten with 2 tablespoons of milk or water 3/4 cup dry breadcrumbs Read the Instructions here