So, I really want to love salmon… I really do! I know how good it is for you and how simple it can be to cook it. But, I just still am struggling to find the one recipe that negates the fishy flavor and truly makes me love salmon. So, we keep experimenting with new recipes each week (I am making it my goal to make salmon once a week) and this week’s was probably my favorite out of what we have tried. I can’t say that I love salmon yet but I liked this one best so far. My husband, who does like salmon, said it was delicious!
I served it with Roasted Veggies with Tahini Sauce. Personally, I loved the side dish the most!
P.S. I have found that if I buy the high quality, wild-caught Alaskan salmon, it is definitely a vast improvement over the lesser expensive options. Another reason why we eat it only once a week – too expensive to do it more often…
BTW, this picture is pretty sad… it tastes better than the picture portrays it, I promise!
Almond Crusted Salmon
4 fillets wild-caught Alaskan salmon, skin removed
1/4-1/2 c. almond meal
Rinse salmon fillets, pat dry, and sprinkle with salt/pepper to taste. Scoop a dollop of honey-Dijon mustard onto each fillet and brush to coat. Do the same to both sides. In a shallow bowl, place almond meal. Dip salmon fillets in almond meal and press to coat.
Place fillets on a pan, either covered in parchment paper or tin foil. Bake at 375 degree for about 15 minutes or until fillets flake. Serve immediately.
Husband Rating: 5 out of 10
Food for Thought: I definitely think this could be a meal for the grill. I would recommend doing it in a grilling pan simply so that the “breading” doesn’t come off when you flip the salmon.
It’s a bummer when you realize a recipe you really like is now “off-limits” due to gluten, like my Macadamia Nut Crusted Mahi-Mahi (darn Panko!). But, I found an alternative recipe online that I thought was delicious! Perhaps it is the fact that I haven’t had sugar in any form for over 7 days but I thought it was so sweet (with no sugar even!!!) and tasty! And it was simple to put together and cook (which is always a big bonus in this house!!!)
Grain-Free Macadamia Nut Crusted Mahi-Mahi
Recipe adapted from www.civilizedcavemancooking.com
3/4 c. finely chopped macadamia nuts
1/8 c. coconut flour
1/8 c. almond meal
2 Tbsp. coconut oil, melted plus more for greasing the pan
1-2 c. coconut milk (full-fat, like the kind you buy in a can – save the remainder in the can to use in a smoothie! Yum!)
sea salt/pepper to taste
4 fillets mahi-mahi
In a large bag, place mahi-mahi and coconut milk (enough to cover the fish fillets). Marinate for 30-60 minutes.
In a small bowl, combine macadamia nuts, coconut flour, and almond meal.
Line a baking sheet with foil and grease with coconut oil. Place fillets on the baking sheet and season with salt and pepper to taste.
Bake for 5 minutes at 425 degrees.
Add melted coconut oil to the nut/flour mixture. Remove fish from oven and turn over. Press the nut mixture into the fish fillets and bake for another 8-10 minutes or until fish is cooked through.
Remove from the oven and let sit for a few minutes before serving.
Husband Rating: 9 out of 10
A recipe is considered a hit at my house when at least one of my kids eats it and likes it. Tonight, I made a recipe that is not only a hit but probably an all-star!!! My kids normally don’t like fish! Yet, tonight, my almost 2-year-old, ate more fish than I did. My 3-year-old at the same amount as I did (and usually he eats NO fish at all!!!) and my husband and I even liked it too!!!! Can we say SUPER-STAR?!!!! Yes, we can! I served this with Parmesan Roasted Red Potatoes and green beans. Wow, I need to be making this meal every week.
Parmesan Garlic Crusted Flounder
3/4 c. Panko
1/2 c. freshly grated parmesan
3 tsp. Italian seasoning blend
salt/pepper to taste
2-3 Tbsp. melted butter
4 flounder fillets
Preheat oven to 375 degrees.
Rinse fish fillets and pat dry.
In a shallow dish combine panko, parmesan, Italian seasoning and salt/pepper.
Dip fish in melted butter and then in panko mixture thoroughly coating with breading. Lay on cooking sheet.
Place in oven and bake for 14-17 minutes until fish is cooked through.
Husband Rating: Didn’t get one but does it matter when it is such a successful meal for the rest of the family? 🙂
Food for Thought: This would be easy to make and freeze ahead of time. Simply prepare the fish with their breading and then wrap in plastic wrap. Then place in a freezer bag and freeze. When ready to cook, put on a cookie sheet and bake. You will probably need to adjust cooking time for a few minutes longer to cook through.
I need to start working on making fish more often. I just get kind of intimidated with buying good quality fish, cooking it in a way that turns out well, and not having it go to waste on my kids (who often don’t like fish).
Tonight though, my littlest one LOVED the fish eating his fillet, half of mine, and his brothers (who true to form refused all but his no-thank-you bite of fish). So, I guess I just need to buck up and make fish more often. It wasn’t hard to make and it turned out well.
Crispy Flounder with Roasted Tomatoes and Potato Leek Hash
Recipe adapted from Cooking Light, May 2012
2 Tbsp. kalamata olives, chopped
1 Tbsp. olive oil
1 pint cherry tomatoes
salt/pepper, to taste
1/4 c. fresh basil, thinly sliced
1 c. panko
1 Tbsp. chopped fresh parsley
1 tsp. dried thyme
4 6-oz. skinless flounder fillets
salt/pepper, to taste
2 Tbsp. olive oil, divided
1 package refrigerator shredded hash brown potatoes
1 leek, thinly sliced
1 tsp. thyme
2 Tbsp. olive oil
salt/pepper to taste
In a large oven proof skillet, toss olives, olive oil, and cherry tomatoes. Season with salt and pepper to taste. Set aside.
In a shallow dish, combine panko, parsley, and thyme. Rinse and pat dry fish fillets. Generously coat each fillet with cooking spray and season with salt and pepper. Dredge fillets in panko mixture and set aside on a plate.
Preheat oven to 400 degrees.
In a large skillet, heat 2 Tbsp. olive oil. Add potatoes, leeks, 1 tsp. thyme, and salt and pepper to taste. Cook for 12 minute or until golden brown, stirring frequently. Set aside when done.
When oven is heated, put tomatoes in oven and bake for 20 minutes.
While tomatoes are baking, heat oil to cook fish. Heat 1 Tbsp. olive oil at a time over medium-high heat. Add 2 fillets to pan and cook 3 minutes per side or until reaches desired doneness. Remove from pan onto a plate lined with a paper towel. Repeat with remaining fish.
When tomatoes are done, top with basil. Serve fish with hash and tomatoes. Yum!
Husband Rating: 5 out of 10
Food for Thought: The original recipe called for capers instead of kalamata olives. I think capers would also be delicious in this recipes and would like to try that next time too! I thought that having hash browns for dinner was a little odd but am willing to maybe give this meal another shot but with maybe doing the potatoes in another format. I guess I am a hashbrowns for breakfast kind of gal…
I love fish tacos… they always take my husband and I back to our vacation in Mexico this past winter. The recipe I tried tonight was delicious. Our favorite parts were the Pico de Gallo and the Southwestern Slaw. The fish was just a nice base for it! We agreed that we would even love to simply do black bean tacos with the Slaw and Pico next time.
Baja Fish Tacos
Recipe adapted from www.epicurious.com
2 lb. talapia or other mild white fish
1/2 c. vegetable oil
3 Tbsp. lime juice
5 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. coriander
1 1/2 tsp. minced garlic
salt/pepper to taste
tortillas (we used whole wheat)
Southwestern Slaw (see recipe below)
Pico de Gallo (see recipe below)
Mexican Crema (see recipe below)
Combine first 8 ingredients in a large freezer bag. Either freeze and thaw in fridge on cooking day or marinate 3-4 hours.
Remove fish from marinade and grill over medium high heat for about 4 minutes per side until fish is flakey.
Cut fish into large chunks. Divide over tortillas with a scoop of southwestern slaw, pico de gallo, and Mexican crema to top.
Combine all ingredients well. It is ready to use immediately but can be stored for up to 2 days in the fridge.
Husband Rating: 7 out of 10
This recipe brought my husband and I back to Mexico and the vacation the two of us took earlier this year. We ate fish tacos on the beach almost daily. The only thing missing from dinner tonight was the margarita! (and the beach, and the sun, and the ocean, and the calm of meals that are kid free…)
Though the fish tacos were not a hit with our boys, you can’t win them all. They filled up on the tortillas, tomatoes, and avocado. We loved the whole package and plan to make them again. I especially loved the contrast of the refreshing lime flavor with the spicy chipotle chili seasoning in the Chipotle Lime Mayo.
Assemble the fish tacos and drizzle with Chipotle Lime Mayo. Enjoy!
After eating a bit, my two-year-old said, “I like everything on my plate, Mom.” That is a great compliment in our house! We definitely will be making this recipe again!