almond crusted salmon with soy glaze

almond crusted salmon with soy glaze

almond crusted salmon with soy glaze

 

Pan-seared almond crusted salmon on bed of garlic-ginger veggies and soy honey glaze. Healthy and light dinner or lunch dish.

 

4-6 salmon fillets

1/2 cup almond flour

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons oil (I used light olive oil)

2 tablespoons butter

Glaze-

1/4 cup tamari or soy sauce

3 tablespoon honey

1/3 cup water

1 tbsp + 1 tsp vermouth or 1 teaspoon dijon mustard

3 tablespoons butter

Sauteed ginger-garlic veggies-

sliced broccoli, brussel sprouts,cabbage,kale (I bought salad kit from costco)

shredded carrots

pea shoots (optional)

1 tablespoon sesame oil

1 tablespoon butter

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons soy sauce mixed with 2 teaspoons honey

 

Directions:

Season salmon with salt and pepper.

Combine almond flour,salt and pepper.

Heat oil and butter in a skillet.

Dip top of salmon fillets in almond flour mix and add it to the skillet skin side up.

Cook until golden and crusty on all sides.

glaze-

In a saute pan, whisk to combine tamari/soy sauce,water,honey,vermouth or mustard.

Bring to boil on medium high heat and continue to simmer for 3-4 minutes.

Turn off heat and whisk in butter one tablespoon at a time.

veggies-

Heat oil and butter in a saute pan on high heat.

Throw in garlic and ginger. Quickly swirl around the pan and add in soy sauce honey mixture.

Add in and toss veggies and saute for 1-2 minutes. Don’t over cook.

pour some sauce/glaze on the bottom of dinner plate.

Spoon veggies to the side of sauce and place fish on top of veggies and sauce.

almond crusted salmon with soy glaze

Ingredients

  • 4-6 salmon fillets
  • 1/2 cup almond flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons oil (I used light olive oil)
  • 2 tablespoons butter
  • Glaze-
  • 1/4 cup tamari or soy sauce
  • 3 tablespoon honey
  • 1/3 cup water
  • 1 tbsp + 1 tsp vermouth or 1 teaspoon dijon mustard
  • 3 tablespoons butter
  • Sauteed ginger-garlic veggies-
  • sliced broccoli, brussel sprouts,cabbage,kale (I bought salad kit from costco)
  • shredded carrots
  • pea shoots (optional)
  • 1 tablespoon sesame oil
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons soy sauce mixed with 2 teaspoons honey

Instructions

  1. Season salmon with salt and pepper.
  2. Combine almond flour,salt and pepper.
  3. Heat oil and butter in a skillet.
  4. Dip top of salmon fillets in almond flour mix and add it to the skillet skin side up.
  5. Cook until golden and crusty on all sides.
  6. glaze-
  7. In a saute pan, whisk to combine tamari/soy sauce,water,honey,vermouth or mustard.
  8. Bring to boil on medium high heat and continue to simmer for 3-4 minutes.
  9. Turn off heat and whisk in butter one tablespoon at a time.
  10. veggies-
  11. Heat oil and butter in a saute pan on high heat.
  12. Throw in garlic and ginger. Quickly swirl around the pan and add in soy sauce honey mixture.
  13. Add in and toss veggies and saute for 1-2 minutes. Don't over cook.
  14. pour some sauce/glaze on the bottom of dinner plate.
  15. Spoon veggies to the side of sauce and place fish on top of veggies and sauce.
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Salmon fish cakes

salmon fish cakes

salmon fish cakes

 

Super quick and tasty salmon fish cakes that can be served as appetizer or main course with mashed potatoes or rice. These fish cakes are crunchy on the outside,juicy and tender on the inside. They taste amazing with a dip into creamy mustard aioli.

 

Ingredients:

1-1.25 pounds fresh salmon skinned and diced

1 egg

1 tablespoon mayonnaise

1-2 crushed garlic cloves

1/2 cup shredded cheese (I used mexican blend from Trader Joes)

1/4 teaspoon lemon pepper seasoning (Trader Joes type)

1 tablespoon fresh chopped dill

2 teaspoons squeezed lemon juice

salt and black pepper

panko bread crumbs for coating

oil for frying

Aioli

4 tablespoons mayonnaise

1 tablespoon good dijon mustard (preferably grained)

1 garlic clove crushed

1 teaspoon lemon juice

salt

black pepper

1 teaspoon capers

 

Direction:

In a medium bowl, combine salmon, egg, cheese, lemon juice, lemon pepper, dill, garlic, mayo, salt, and pepper.

Heat a frying pan with some oil on medium heat.

Take some fish mixture with your hands or use ice cream scooper and shape into small disk shape.

Dip both sides in panko crumbs.

Fry on both sides until golden brown.

 

Aioli:

Whisk all ingredients in a small bowl.

Serve fish cakes with aioli

Salmon fish cakes

Ingredients

  • 1-1.25 pounds fresh salmon skinned and diced
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1-2 crushed garlic cloves
  • 1/2 cup shredded cheese (I used mexican blend from Trader Joes)
  • 1/4 teaspoon lemon pepper seasoning (Trader Joes type)
  • 1 tablespoon fresh chopped dill
  • 2 teaspoons squeezed lemon juice
  • salt and black pepper
  • panko bread crumbs for coating
  • oil for frying
  • Aioli
  • 4 tablespoons mayonnaise
  • 1 tablespoon good dijon mustard (preferably grained)
  • 1 garlic clove crushed
  • 1 teaspoon lemon juice
  • salt
  • black pepper
  • 1 teaspoon capers

Instructions

  1. In a medium bowl, combine salmon, egg, cheese, lemon juice, lemon pepper, dill, garlic, mayo, salt, and pepper.
  2. Heat a frying pan with some oil on medium heat.
  3. Take some fish mixture with your hands or use ice cream scooper and shape into small disk shape.
  4. Dip both sides in panko crumbs.
  5. Fry on both sides until golden brown.
  6. Aioli:
  7. Whisk all ingredients in a small bowl.
  8. Serve fish cakes with aioli
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Fish with Orange Beurre Blanc Sauce

fish with beurre blanc sauce

beurre blanc saucebaby potatoes, beurre blanc sauce, easy recipe, fish, recipes, salmon, seafood

Want a fancy restaurant style dish in under 30 minutes? Well..this is it! Fish with orange beurre blanc sauce is perfect and easy seafood dish. The sauce is velvety smooth and will go great with different types fish, shrimp, scallops, and lobster.

Beurre blanc sauce is a french specialty sauce made with reduction of orange juice,white wine, and shallots. Then cold butter pieces are blended to create a smooth buttery sauce.

In this recipe I used fresh wild salmon seasoned with salt and pepper, then pan seared to perfection. Served with fried yellow potato rounds, sauteed spinach with crispy turkey bacon and crispy onion string pieces.

beurre blanc sauce-2

 

Ingredients for beurre blanc sauce:

Makes about 3/4 cup. 

1 piece shallot minced

2/3 orange juice squeezed ( or tangerines)

1/4 white wine

zest from one orange

1 stick very cold butter sliced

salt

Salmon:

2-4 fish pieces

salt and pepper

2 tablespoons oil

1 tablespoon butter

Potatoes:

5-6 peeled and sliced potatoes

salt

2-3 tablespoons oil

1 tablespoon butter

Spinach:

2 slices of turkey or pork bacon chopped

1 tablespoon oil

about 4 cups spinach

crispy onion strings

salt

 

Directions:

 

Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.

Cook until liquid evaporates by half.

On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.

Strain through fine-mesh strainer.

Reheat sauce on low heat only.

Salmon:

Heat a frying pan on med-high heat.

Add oil.

Season fish with salt and pepper.

Transfer fish to a frying pan skin side up.

Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.

Potatoes:

Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.

Spinach:

Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.

Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.

fish with beurre blanc sauce

Fish with Beurre Blanc Sauce

Ingredients

  • Makes about 3/4 cup.
  • 1 piece shallot minced
  • 2/3 orange juice squeezed
  • 1/4 white wine
  • zest from one orange
  • 1 stick very cold butter sliced
  • salt
  • Salmon:
  • 2-4 fish pieces
  • salt and pepper
  • 2 tablespoons oil
  • 1 tablespoon butter
  • Potatoes:
  • 5-6 peeled and sliced potatoes
  • salt
  • 2-3 tablespoons oil
  • 1 tablespoon butter
  • Spinach:
  • 2 slices of turkey or pork bacon chopped
  • 1 tablespoon oil
  • about 4 cups spinach
  • crispy onion strings
  • salt

Instructions

  1. Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.
  2. Cook until liquid evaporates by half.
  3. On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.
  4. Strain through fine-mesh strainer.
  5. Reheat sauce on low heat only.
  6. Salmon:
  7. Heat a frying pan on med-high heat.
  8. Add oil.
  9. Season fish with salt and pepper.
  10. Transfer fish to a frying pan skin side up.
  11. Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.
  12. Potatoes:
  13. Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.
  14. Spinach:
  15. Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.
  16. Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.
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Salmon Pasta Dish

Salmon Pasta dish

Salmon Pasta dish

 

What I like about pasta dish is …. it’s really quick and easy to prepare,looks mouthwatering and fancy, and always delicious! This salmon pasta dish is light and tasty. Capellini pasta and tender salmon chunks tossed in creamy buttery  wine sauce with a hint of lemon and touch of fire (red pepper flakes).

 

Ingredients:

8 ozs capellini pasta

1.5 – 2 lbs salmon cut in chunks

1 shallot minced

2 garlic cloves minced

4 tablespoons olive oil

3 tablespoon butter

1/2 cup white wine

1/3 cup heavy whipping cream

1 teaspoon red pepper flakes (optional)

4-5 basil leaves chopped

salt and pepper

grated parmesan cheese

lemon slices for serving

 

Direction:

Cook your choice of capellini pasta according to package instruction. I used whole wheat.

Season salmon chunks with salt and pepper. Set aside.

Heat a medium-large pan on medium heat.

Add oil and 1 tablespoon butter.

Add shallots and garlic. Saute for about 1 minute.

Arrange salmon chunks on the pan. Cook both sides for about 2 minutes per side.

Add chopped basil between fish pieces.

Bring the heat to high,and carefully add white wine. Cook for about 30 seconds to one minute.

Pour in heavy whipping cream and add hot pepper flakes.

Add parmesan cheese and season with salt. Turn off heat.

Carefully stir in remaining 2 tablespoon butter. Careful  not to brake delicate fish pieces.

Add cooked pasta to the pan and gently toss.

Drizzle with little bit of lemon and sprinkle parmesan cheese before serving.

Enjoy!

 

Salmon Pasta Dish

Ingredients

  • 8 ozs capellini pasta
  • 1.5 - 2 lbs salmon cut in chunks
  • 1 shallot minced
  • 2 garlic cloves minced
  • 4 tablespoons olive oil
  • 3 tablespoon butter
  • 1/2 cup white wine
  • 1/3 cup heavy whipping cream
  • 1 teaspoon red pepper flakes (optional)
  • 4-5 basil leaves chopped
  • salt and pepper
  • grated parmesan cheese
  • lemon slices for serving

Instructions

  1. Cook your choice of capellini pasta according to package instruction. I used whole wheat.
  2. Season salmon chunks with salt and pepper. Set aside.
  3. Heat a medium-large pan on medium heat.
  4. Add oil and 1 tablespoon butter.
  5. Add shallots and garlic. Saute for about 1 minute.
  6. Arrange salmon chunks on the pan. Cook both sides for about 2 minutes per side.
  7. Add chopped basil between fish pieces.
  8. Bring the heat to high,and carefully add white wine. Cook for about 30 seconds to one minute.
  9. Pour in heavy whipping cream and add hot pepper flakes.
  10. Add parmesan cheese and season with salt. Turn off heat.
  11. Carefully stir 2 tableblespoons butter. Careful not to brake delicate fish pieces.
  12. Add cooked pasta to the pan and gently toss.
  13. Drizzle with little bit of lemon and sprinkle parmesan cheese before serving.
  14. Enjoy!
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Crab Stuffed Fish

crab stuffed fish-4

 

crab stuffed fish-4

This is a great and elegant crab stuffed fish dinner recipe.It’s really a fantastic dish for any occasion especially like Valentines Day or anniversary. If you’re not a seafood lover,you can pan sear chicken breast*(pound it first,season it) then proceed to making the sauce. The sauce is so delicious that you can use with any other pan seared or baked fish like halibut,sea bass,or salmon.

* You can also make chicken breast rolls. Fillings like sautéed mushrooms with onions/shallots are perfect.Or you can stuff with cheese,spinach or asparagus.

Ingredients for fish:

4-6 white fish fillet. (I used dover sole)

1-2 shallots minced

2 garlic cloves minced

2 green onions finely sliced

1 tablespoon butter

1/4 cup white wine

2 1/2 cups  real crab meat

1/4 cup lemon juice

salt and pepper

1/4 cup plain bread crumbs

2 tbs. grated parmesan cheese

Sauce:

1 shallot minced

1/3 cup white wine

1 roma tomato diced (optional)

3/4 cup heavy whipping cream

1/2 cup chicken broth.

2-3 tablespoons butter

salt

 

Directions:

Heat oven to 375 degrees.

Melt butter in a saute pan on medium heat.

Add shallots,garlic,and scallions.

Saute until shallots are soft.

Add white wine and let wine evaporate.

In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.

Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.

Pulse 5-6 times until ingredients are well combined.

Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.

Sprinkle each roll with breadcrumb mixture (all around).

Place seam side down in a glass baking dish.

Make the sauce….

Melt butter in a saute pan on medium heat,and throw in shallots.

Saute 1-2 minutes.

Add tomatoes and sauté for another minute or so.

Add white wine and let it evaporate.

Gently stir in cream and stock.

Season with a little bit of salt.

Pour the sauce in the baking pan with fish.**

Add butter.

Bake for about 30-35 minutes or until the top is slightly golden.

Serve over arborio rice or risotto.

** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.

 

Crab Stuffed Fish

Crab Stuffed Fish

Ingredients

  • Ingredients for fish:
  • 4-6 white fish fillet. (I used dover sole)
  • 1-2 shallots minced
  • 2 garlic cloves minced
  • 2 green onions finely sliced
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 2 1/2 cups real crab meat
  • 1/4 cup lemon juice
  • salt and pepper
  • 1/4 cup plain bread crumbs
  • 2 tbs. grated parmesan cheese
  • Sauce:
  • 1 shallot minced
  • 1/3 cup white wine
  • 1 roma tomato diced (optional)
  • 3/4 cup heavy whipping cream
  • 1/2 cup chicken broth.
  • 2-3 tablespoons butter
  • salt

Instructions

  1. Directions:
  2. Heat oven to 375 degrees.
  3. Melt butter in a saute pan on medium heat.
  4. Add shallots,garlic,and scallions.
  5. Saute until shallots are soft.
  6. Add white wine and let wine evaporate.
  7. In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.
  8. Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.
  9. Pulse 5-6 times until ingredients are well combined.
  10. Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.
  11. Sprinkle each roll with breadcrumb mixture (all around).
  12. Place seam side down in a glass baking dish.
  13. Make the sauce….
  14. Melt butter in a saute pan on medium heat,and throw in shallots.
  15. Saute 1-2 minutes.
  16. Add tomatoes and sauté for another minute or so.
  17. Add white wine and let it evaporate.
  18. Gently stir in cream and stock.
  19. Season with a little bit of salt.
  20. Pour the sauce in the baking pan with fish.**
  21. Add butter.
  22. Bake for about 30-35 minutes or until the top is slightly golden.
  23. Serve over arborio rice or risotto.
  24. ** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.
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Cedar Plank Grilled Salmon with Lemon and Garlic

DSC_3732

DSC_3732

This is one of my all time favorite recipe for plank grilled wild salmon.The fillet is so tender,moist,seasoned and infused with smoky aroma.If you haven’t tried plank grilling salmon,I highly recommend to try it and experience the difference from plain grilled salmon.This recipe is very simple and the taste is amazing.

Cedar Plank Grilled Salmon with Lemon and Garlic

Ingredients

  • 1 (3-4 lbs) whole filet of salmon
  • 1 lemon squeezed
  • 1/4 cup olive oil
  • 6-8 garlic cloves crushed
  • 2 tablespoons fresh chopped dill
  • salt and black pepper

Instructions

  1. Soak cedar planks in water with a pot or bowl filled with water on top of the planks.Soak at least 2 hours.
  2. In a bowl,whisk oil,lemon juice,garlic,dill,black pepper and salt together.
  3. Place fish on a large tray and pour marinade over the fish.
  4. Cover and refrigerate at least 1 hour.
  5. Prepare your grill with charcoal fire or gas.
  6. Place the plank on hot grill grate and cover with lid for about 5 minutes.
  7. Turn it over and place salmon fillet on the hot side of the plank.
  8. Cover the grill with lid and cook for about 20-25 minutes depending on the thickness.
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Salmon Cakes with creamy dill sauce

dsc_6346_2

Ingredients:
2 lbs fresh wild salmon
1 onion chopped
1 egg
1 teaspoon paprika
1 teaspoon cumin powder
1 tablespoon hot sauce
1 teaspoon black pepper
salt to your taste
2 tablespoon fresh finely chopped parsley ( I used Italian)
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 tablespoon mayonnaise
6 tablespoons butter
1/2 cup oil
panko bread crumbs

Directions:
Saute onions with 3 tablespoon butter in a saute pan.
Grind fish,sauteed onions and parsley by using a meat grinder.
Add all the spices,hot sauce,mustard,mayonnaise and egg to the fish.
Mix well to combine all the ingredients.

Form the fish mixture into patties and coat it with panko breadcrumbs.
Heat a skillet with oil and 3 tablespoon butter on medium heat.
Fry the fish patties on both sides. 5-7 minutes per side.
Add more oil and butter if needed.

Sauce:
3/4 heavy whipping cream
3 pieces laughing cow swiss cheese
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
salt
1 teaspoon franks hot sauce (optional)

In a small sauce pan on medium heat, bring heavy cream and cheese to simmer.Always stirring until cheese is completely melted. ( about 5 minutes)
Turn off the heat and add salt,lemon juice,hot sauce and dill.Mix well and serve immediately over salmon cakes.