Tuna Zucchini Cakes

These can be an served for lunch, as a snack, an appetizer, or for a light dinner. I love the combination of tuna and fresh vegetables. I’ve used spices that don’t overwhelm, but add just a bit of flavor. So I made them for dinner and served them with a fresh salad for a lighter and fun meal. I used a gluten free panko for the breading, but any gluten free breadcrumbs will work for the recipe, I just prefer the panko myself.

Ingredients:
4 tablespoons olive oil, divided
1/2 a white onion, finely diced
1 cup gluten free panko, divided
8 oz tuna in water
1 cup shredded zucchini
2 large eggs
1/4 cup fresh parsley, chopped
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon fresh ground pepper
1/2 teaspoon salt

In a skillet over medium low heat, use 1 tablespoon of olive oil and cook the diced onions until soft. While they’re starting to cook, in a large bowl start mixing together 1/2 cup of the panko (set aside the other half cup) the zucchini, the eggs, and all the spices and tuna. add in the onions after they’ve softened and then cooled enough to handle.

Turn up the heat to medium and add 1-2 tablespoons olive oil to the skillet. make the mixture into 6-8 patties, and flatten them out a bit. Roll them in the panko that was set aside and then place in the skillet. cook for 4-5 minutes on each side, until golden brown and they’re cooked throughout the middle. Makes 6-8 tuna cakes. Enjoy!

Asian Salmon Salad

I’d been hungry for fish lately, and instead of just grilling or broiling it – I decided to serve it on top of a bed of salad greens and a spicy Asian style dressing. I really enjoyed the spiciness along with the tomatoes and fresh greens, and a fresh piece of salmon that was baked and lightly seasoned. My mom however, did find the dressing to be a bit spicy – so if you don’t like spicy food you may want to leave out the red pepper flakes and jalapenos off the salad.

Ingredients:
2 6 oz salmon filets
1/2 teaspoon chili powder
1/4 teaspoon salt
10 oz mixed greens of choice
1 medium tomato, chopped
1 green onion, diced
1 medium jalapeno, seeded and diced

For the Dressing:
3 tablespoons rice vinegar
2 tablespoons gluten free fish sauce (do double check the label, some do have gluten)
1 teaspoon fresh ground ginger
1 teaspoon red pepper flakes

Preheat the oven to 375F. Line a baking sheet with aluminum foil and place the salmon filets skin side down on it. Sprinkle the salt and chili powder on top of the salmon and allow it to bake for 20 minutes.

While the fish is baking, mix together the dressing and prep the salad and vegetables. When the salmon is done, allow it to cool for a couple of minutes then lay it on top of the salad greens on each plate and split the dressing between the two salads. Serve hot. Serves 2. Enjoy!

Baked Citrus Salmon

I wanted to take a more refreshing and light twist on salmon, and came up with a light fruit glaze to top off the fish. Salmon is my favorite fish, but I like to keep it not quite so fishy. This goes well with a bright green salad or other fresh vegetables.

Ingredients:
2 5oz pieces of salmon
1 large lemon, sliced
1 large lemon, juiced
3/4 cup mandarin oranges
1 lime, juiced
zest of 1 lime
2 tablespoons rice wine vinegar
1 small shallot, chopped
salt and pepper, to taste

Preheat the oven to 450F. On a piece of tin foil, arrange the lemon slices and lay the salmon on top of them. Sprinkle with a bit of salt and pepper, and cook for 13-15 minutes – until the fish is cooked through and flakes easily with a fork.

In a skillet on the stove, place the mandarin oranges, lime juice and zest, lemon juice, and shallot. Over medium heat cook it until it gets to a light boil, then reduce the heat and cook until it’s at your preferred consistency. Place on top of the salmon when it’s done cooking and serve hot. Serves 2.

Salmon with Sriracha and Lime

 

I think most of us say it – “I should eat more fish.” As far as it goes, salmon is one of my favorite fish. It has good flavor when cooked properly and it fills me. The downside is getting fresh fish where I live is expensive – and I want wild caught. Maybe it’s the cold weather making me crave spicy foods lately – this is pretty hot. I served it on top of rice and black beans (with a hint of lemon) to balance out the heat.

Ingredients:
2 5 oz salmon filets
1/4 cup Sriracha
juice of 1 small lime
2 tablespoons rice vinegar
1 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon ground pepper
3-4 tablespoons fresh cilantro, minced
2 cups rice or other gluten free grain of choice

***Allow the fish to marinade for at least 2 hours before cooking.

In a small bowl whisk together the Sriracha, lime juice, rice vinegar, turmeric and salt. Place the fish filets in a sealable plastic bag, or lightly coat each side and place in a reusable plastic container. Seal it and place in the fridge for at least 2 hours.

Preheat oven to 400F. Place the fish onto a baking sheet, and add the ground pepper and cilantro. Bake for about 20-25 minutes, until the fish is flaky and cooked through. Serve with grain of choice and eat immediately. Serves 2.

Spinach Tuna Casserole

Here’s a simple meal that’s a spin on the traditional tuna noodle casserole. I’ve lightened it up a bit and it’s gluten free. It still gives you that great comfort food feel without the guilt.

Ingredients:
12 oz Gluten Free pasta (I used a corn based rotini)
2 cups chicken stock
2 cups milk
1/2 cup sour cream
4 cups fresh spinach, chopped
2 tablespoons olive oil
1/2 white onion, diced
12 oz tuna, drained and flaked
3 tablespoons rice flour
1/4 cup parmesan cheese
1/2 cup gluten free panko
1 tablespoon paprika
salt and pepper, to taste
Preheat the oven to 375F. Start the water for the pasta in a medium pot with just a bit of salt – and cook to package directions. In another medium to large sized pot on medium heat, place the olive oil, onions, and a bit of salt and pepper. Cook for 5 minutes. Stir in the flour and slowly add the chicken stock. Next add in the milk. Bring to a slow boil, and reduce the heat, letting the sauce thicken. Add in the spinach, and cook until the spinach has wilted, just a couple of minutes.

In a 9×9 pan place the cooked noodles, then carefully cover with the sauce. Add in the tuna and sour cream and stir together well. Top off with the parmesan cheese and panko. Cover the pan with foil and place into the oven for about 25 minutes.

Feeds 4 as is, 6 with side dishes.

Teriyaki Salmon

Since I haven’t prepared any fish for dinner in awhile I wanted to make some more salmon. As far as fish goes, I prefer salmon. However, if not prepared well it’s a bit fishy, so it needs a good marinade. This is really easy to make (and healthy!) which will give the salmon a good flavor without overwhelming the fish.

Ingredients:
2 salmon filets
1 tablespoon mirin
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sake (dry sherry will work as well)
salt and pepper, to taste
1 tablespoon sesame seeds, toasted

Preheat the oven broiler on high. I made a small “tray” out of tin foil to place the salmon on to keep the marinade so it doesn’t drip through the tray. Grilling these will work just as well. Salt and pepper the filets to taste. In a small bowl whisk together the mirin, soy sauce, brown sugar, and sake. Drizzle the marinade over top the fish and place in the oven. Place the sesame seeds in a small skillet and cook until lightly browned.

Cook for 7-10 minutes, until the salmon is cooked though. Sprinkle the sesame seeds over the top. Serve immediately. Double the marinade recipe if making more than 2 filets.

*Make sure your soy sauce is gluten free. Several brands do have wheat in theirs.

 

Mahi-Mahi with Spicy Cilantro Sauce

I’ve said it before – I’m not a huge fish eater. I try to eat it for the health benefits, but I end up finding it boring and not filling enough. This however, has changed my view on fish and how to make whitefish taste delicious! It was also very easy to put together, and could be made a couple days in advance.

Ingredients:
2 Mahi-Mahi filets
1 tablespoon olive oil
1/2 cup onion, diced
2 cups heavy cream
1 teaspoon garlic, minced
1 tablespoon cumin
3/4 cup cilantro, chopped
1 jalapeno, diced without seeds
salt and pepper, to taste

Place the oil in a large skillet over medium high heat. Add the onion, jalapeno, and cumin and cook until caramelized, about 8-10 minutes. Next add the heavy cream and cilantro. Bring to a boil while stirring occasionally for 10 minutes. Remove from heat and let it sit for a few minutes before placing in a blender or using an immersion blender (I really need to get one of them). Place back in the pan over low heat and add salt and pepper if desired.

I cooked the mahi-mahi on the broiler in the oven – however cooking on the grill would work just as well. I set it to high and let it heat for about 10 minutes before placing the fish inside. Cook the fish for about 3 minutes, then flip over and cook another 3 minutes or until the fish is firm and opaque. Plate the fish and place the sauce on top and enjoy. I really could eat fish several times a week with a delicious sauce like this.

Notes – This makes a good amount of sauce and would easily work for 6 larger pieces of fish. We’ve decided that the leftover sauce will be used on salads tomorrow.  Despite having jalapeno I didn’t find it to be “hot”, however I was told it has a little kick.

 

Salmon in a Bag

I try to eat fish and seafood. I know the health benefits of fish, and that I should be eating it a lot more than I do. Most fish comes off bland and boring to me. If my meal is boring, I’m going to be cruising the kitchen for a snack in a couple of hours looking for something more exciting. This doesn’t help me lose weight. So I needed to make fish filling and with flavor. This has exceeded my expectations!

Tonight is the first time I’ve made it with orange and lime. I’ve always made this with lemon and when it came time to make dinner…. no lemons to be found. Time to improvise and I actually liked this even more.

Ingredients:
2 5oz pieces of salmon, defrosted if frozen (I used wild caught frozen)
1 orange, sliced
1 small lime, sliced
2 teaspoons dill
1 teaspoon salt
1 teaspoon pepper

*Notes – Lemons can be used instead of the orange and lime. Doubling the recipe works well, but may need a bit more cook time.

Preheat the oven to 350. Grab a piece of tinfoil and a baking sheet (less clean up is always welcomed.) Slice up your orange and lime, and give a little squeeze of orange over top the fish before laying the fruit on the foil. Lay down the fruit in 2 rows, oranges on the bottom. Lay the pieces of fish on top of the limes and season with the dill, salt, and pepper. Wrap the foil up around the fish and place into the oven. Bake for about 35 minutes, 40ish if you’re doubling the recipe.

I served it with a side of broccoli with pine nuts for a easy and fulfilling dinner! Enjoy!