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| Citrus Glazed Shrimp with Cilantro Rice |
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Wednesday, January 22, 2014
Citrus Glazed Shrimp with Cilantro Rice
Monday, November 18, 2013
Green Curry Shrimp with Vegetables
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| Green Curry Shrimp with Vegetables |
We love seafood, but I still haven’t become comfortable cooking it regularly at home. After cooking very regularly for about five years, it’s high time I overcome this, especially with foods that I enjoy so much! I’m starting simple, with things like this green curry shrimp dish, but I’ve also been saving some more ambitious recipes (Bon Appetit's Whole Baked Fish in Sea Salt, for example) to tackle sometime in the future.
Wednesday, October 2, 2013
Tuna and Artichoke Sandwiches
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| Tuna and Artichoke Sandwiches |
Two Years Ago: Broccoli & Apple Salad & Black Bean & Walnut Salad
Three Years Ago: Magic Cookie Bars & October Special Egg Sandwich
Four Years Ago: Pork Chops with Sautéed Apples & Homemade Granola Bars
Wednesday, September 18, 2013
Grilled Salmon with Tomato Avocado Salsa
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| Grilled Salmon with Avocado Salsa |
Friday, March 8, 2013
Black Cod Tacos with Black Bean Mango Salsa
The end result was deceiving. If I hadn't been sitting in a sweatshirt and long pants listening to the howling winds while I ate these, I might've been convinced we were somewhere on the coast, eating fish caught just that morning! The fish was fresh (and much preferred to any fried fish taco!), the Greek yogurt sauce spiced things up, and the black bean mango salsa brought an overall brightness to the dish. We ate them on flour tortillas, since we had them on hand, but I recommend corn tortillas, which are my personal favorite when it comes to fish tacos! Much as I'm excited to experiment with our remaining black cod from Alaska Seafood, I'm tempted to make this exact dish two more times!
Sunday, March 25, 2012
Carrot-Ginger Salad
Saturday, November 26, 2011
Best of 2011: Salmon and White Bean Salad
Tuna in the can doesn’t bother me in the least bit. I frequently pick up cans of it when I’m grocery shopping because I know I can turn it into an easy meal (like red onion and kalamata olive tuna sandwiches or waldorf tuna salad).
Canned salmon, on the other hand, kind of freaks me out. !). I’ve used canned salmon in the past, for these Asian-inspired salmon burgers that we loved, so I knew I could suck it up and do it again. The scent is stronger than tuna and I always want to close my scream a little when I open a can of salmon and see some of the skin on there. I did some research and it turns out you can buy skinless salmon in the can, so maybe I’ll go that route next time…
The Twelve Best Foods Cookbook has a number of recipes featuring salmon, both canned and fresh. I opted for canned because I was in need of a quick recipe that could be made ahead of time (which appears to be the theme lately). In about 5 minutes, I had a meal thrown together—that could be eaten on top of salad greens, on a bun or sandwich bread, or by itself. I didn’t have tarragon vinegar and didn’t want to buy it just for this, so I instead used white wine vinegar, which worked fine. Next time I’d maybe add some pecans or walnuts for an additional crunch!
According to The Twelve Best Foods Cookbook, salmon is included on the list because:
-It is considered the healthiest seafood choice, with an abundance of omega-3 essential fatty acids
-A portion size is just 3 oz, maybe it easy to fill up on a small amount
-Canned salmon is rich in calcium (when it comes with the bones)—the book recommends just crushing up the small bones and eating; they aren’t noticeable and the nutrition benefits are worth it!
And with that, I wrap up the book portion of the Best of 2011 challenge. We’ll visit one last restaurant in December to wrap up the other portion of the challenge and I’ll do a final wrap-up post outlining my thoughts on the challenge!
One Year Ago: Pomegranate Spinach Salad with Persimmon and TurkeySalmon and White Bean Salad
from The Twelve Best Foods Cookbook
Ingredients:
-1 can salmon, drained
-1 can navy beans, drained and rinsed
-1/3 cup finely chopped red onion
-1 tbsp tarragon vinegar
-1/2 tsp salt
-pepper
-1/4 cup flat leaf parsley, chopped
Directions:
1. Combine the salmon, beans, onion, vinegar, and salt. Toss with a fork to combine. Season with pepper.
2. Refrigerate until ready to serve. Add parsley just before serving.
Thursday, November 10, 2011
Waldorf Tuna Salad
For your sake, I hope Gossip Girl is not the first thing that came to mind. I hope it was instead the salad known for its combination of apples, celery, and walnuts. This salad throws tuna into the mix and makes for an excellent sandwich filling, pita chip dipper, or salad topping. In less than 10 minutes you can have this dish put together and ready to serve...or ready to refrigerate and serve later, which is what I did. The salad is tossed in yogurt and mayonnaise and was light even that even my mayo-hating husband didn't complain! Fast, simple, and gloriously crunchy, this is the perfect go-to lunch or dinner...yet quite possibly classy enough for THE Blair Waldorf ;)Looking for another simple tuna recipe? Check out Tuna and White Bean Salad, Red Onion and Kalamata Olive Tuna Sandwiches, or Tuna and Vegetable Salad
One Year Ago: 10 Lessons Learned at the Foodbuzz Festival
Two Years Ago: Cilantro Lime Hummus
Waldorf Tuna Salad
adapted from allrecipes.com
Ingredients:
-2 cans tuna in water
-1 large apple, chopped
-1/3 cup chopped celery
-1/3 cup raisins
-1/4 cup chopped walnuts
-1/2 cup fat-free plain yogurt
-1/4 cup mayo
-salt & pepper
Directions:
1. In a large bowl, combine all ingredients and mix well. Season with salt and pepper, to taste. Serve on sandwiches or over salad.
Saturday, September 10, 2011
Red Onion and Kalamata Olive Tuna Sandwiches
We make sure we are where we need to be each day and when that has passed, we then focus on making it through the next day. I'm convinced it's the only way to survive this crazy season of our lives (it is just a season, right? Don't answer that!) and ever since adopting this mindset, things have felt a bit more manageable.
Unfortunately, living life one day at a time sometimes means not having the time or energy to plan elaborate dinners. That's where meals like these tuna sandwiches come in! Five ingredients, about five minutes of "cooking", and dinner in served. For such a quick and easy meal, these got two thumbs up from both Ryan and me. The olives and onion give the sandwich so much flavor that nothing else is needed. Not a fan of tuna? Try swapping chicken, which will work just as well!
One Year Ago: Chicken and Artichokes in White Wine Sauce
Two Years Ago: Quick and Easy Tuna Salad (apparently that's a theme this time of year!)
Red Onion and Kalamata Olive Tuna Sandwiches
from Real Simple, April 2007
*makes 3-4 sandwiches
Ingredients:
-2 (6 oz.) cans of tuna packed in water (drained)
-1 tbsp extra virgin olive oil
-1/4 tsp black pepper
-1/2 small red onion, thinly sliced
-1/4 cup roughly chopped kalamata olives
Directions:
1. In a medium bowl, combine the tuna, pepper, olive oil, onions, and olives.
2. Top bread or rolls with mixture and serve.
Wednesday, August 31, 2011
Grilled Salmon with Tomato-Peach Salsa
Several times a year, Ryan has the opportunity to travel to San Diego for work. I was lucky enough to join him one time, but usually I kiss him goodbye and patiently await his return. Five days later, I pick him up from the airport and am welcomed with stories of fresh seafood, great wine, and Pinkberry. It’s no secret that St. Louis lacks some of what San Diego can offer (ahem, Pinkberry!!), so I don’t blame him for his great culinary-inspired enthusiasm.
Last time he was in San Diego, I made the mistake of putting salmon on the menu for the weekend he returned. It wasn’t until after we had picked up our fresh salmon from Bob’s Seafood (a must for anyone in STL!), that I realized I should’ve saved this meal for a day far removed from any West Coast travel and lingering food memories. Oops. Still, I forged on with the menu, preparing this dish along with the Summer Tomato, Basil, and Feta Galette and a grilled zucchini dish soon to be posted.
Five minutes into filling our plates over a candlelit dining room table with friends, Ryan declared this meal to be better than any meal he’d had in San Diego the previous week. Needless to say, I was thrilled…and after tasting everything myself and watching our friends enjoy the meal, I knew he wasn’t just saying it because he’d missed me. This salmon was incredible. The fish was smooth and buttery, the salsa fresh, and the combination worthy of serving company, or your long-lost husband!
Grilled Salmon with Tomato-Peach Salsa
from Cooking Light July 2011
Ingredients:
-1 cup chopped peeled peach
-3/4 cup quartered cherry tomatoes
-1/4 cup thinly vertically sliced red onion
-3 tbsp small fresh mint leaves
-3 tbsp small fresh basil leaves
-2 tbsp fresh lemon juice
-1 tbsp extra-virgin olive oil
-1 tbsp honey
-1 jalapeno pepper, thinly sliced
-1 tsp kosher salt, divided
-4 (6 oz) wild Alaskan king salmon fillets
-1/4 tsp freshly ground black pepper
-cooking spray
Directions:
1. Preheat grill to high heat.
2. Combine the first 9 ingredients in a bowl. Sprinkle mixture with 1/4 tsp salt and toss gently. Sprinkle fillets evenly with remaining 3/4 tsp salt and black pepper. Place fillets on a grill rack coated with cooking spray and grill for 10 minutes (or desired degree of doneness), turning after 5 minutes. Serve topped with salsa.
This content was originally posted on Honest Cooking in my featured column "Cooking the Magazines".
Friday, March 25, 2011
Broiled Tilapia Gyros
A few weeks ago I was contacted by the editor of Honest Cooking, a brand new international online cooking magazine. Much to my surprise, Kalle was emailing to invite me to be one of their featured bloggers. Needless to say, I was flattered...I am flattered. The bloggers contributing to the site are talented and it's fun to be working alongside such a neat group of people. For now, I'll be writing a weekly post for the site called "Cooking the Magazines" which is, in short, a prompt for me to stop letting my magazine subscriptions pile up under the coffee table and instead start using them as they're intended--for recipes!
While my "Cooking the Magazines" posts will be found on Honest Cooking's site, I'll also be posting them on The Sweets Life for you to read as well. Take some time to peruse Honest Cooking though, as there is an abundance of great food-related content found there!
Without further ado, my first Cooking the Magazines post: Broiled Tilapia Gyros...
I was immediately drawn to Cooking Light's recipe for Broiled Tilapia Gyros. Although gyros are one of my favorite guilty pleasure foods, I rarely indulge in them because the heavy meal leaves me feeling weighed down and greasy. Eager to try this lighter version, I picked up the ingredients and added it to our weekly meal plan.
I must say, I found this recipe both fast and easy. The majority of the preparation involves chopping the sandwich toppings and assembling the dish. Start to finish, it took no more than half an hour...ideal for busy weeknights!
The tzatziki sauce is fabulous; I found myself eating the leftovers with a spoon! I substituted dried dill for fresh and still found the sauce incredibly fresh-tasting. Feel free to use frozen tilapia filets, just make sure they are thawed before you broil them! The fish, though quite different than your typical gyro filling, works nicely with the various sandwich toppings. I loved the nontraditional inclusion of avocado slices. Our favorite gyro places always tops theirs with feta cheese, which would also work in these.
I loved this typically-heavy-turned-light take on gyros! It's perfect when you crave a gyro but want a healthier version!
Broiled Tilapia Gyros
adapted from Cooking Light, November 2010
Ingredients:
for the fish-
-4 tilapia filets
-1 1/2 tbsp olive oil
-1/2 tsp freshly ground black pepper
-1/4 tsp salt
-cooking spray
for the tzatziki-
-3/4 cup plain Greek yogurt
-2 tsp chopped fresh dill
-1 1/2 tsp fresh lemon juice
-1/2 tsp freshly ground black pepper
-1/4 tsp salt
-2 garlic cloves, minced
for the sandwiches-
-4 whole-wheat pita pockets
-1/2 cup vertically sliced red onion
-1 ripe avocado, peeled and sliced
-1 medium tomato, thinly sliced
-1/2 small cucumber, thinly sliced
Directions:
1. Preheat broiler. Brush fish with oil and sprinkle with 1/2 tsp pepper and 1/4 tsp salt. Spray baking sheet with cooking spray and place fish on pan. Broil for 6 minutes or until fish flakes easily.
2. In a small bowl (or food processor) mix tzatziki ingredients until smooth.
3. Stuff each pita pocket with fish, tzatzki, onion slices, avocado slices, tomato slices, and cucumber slices. Serve immediately.
Tuesday, March 22, 2011
Best of 2011: Tuna and Vegetable Salad
I liked how bright and fresh this was, but It was a little strange to have NO dressing on it, aside from the lemon juice. It has good flavor, but next time I might mix with a little plain Greek yogurt to give it some creaminess along with an extra boost of protein. Though broccoli is the featured food from the cookbook, it should be noted that this salad has several other nutritional stars.
A few health benefits of broccoli, from The 12 Best Foods Cookbook...
Broccoli:
- Has antibacterial properties that kill bacteria that causes ulcers & plays a role in stomach cancer
- Source of cancer-fighting sulforaphane, indoles, and carotenoids
- Provides fiber, folate, potassium, and Vitamins A, C, and K
Tuna and Vegetable Salad
adapted from The 12 Best Foods Cookbook
Ingredients:
-2 large carrots, thinly sliced and chopped
-2 ribs celery, finely chopped
-1/2 green bell pepper, seeded and finely chopped
-1/2 red or yellow bell pepper, seeded and finely chopped
1/2 cup finely chopped broccoli florets
-1/2 small red onion, finely chopped
-2 cans water-packed light tuna, drained
-juice from 1 lemon
-salt & freshly ground pepper
-1/2 cup chopped flat-leaf parsley
Directions:
1. In a large bowl, mix carrots, celery, bell pepper, broccoli, and onion. Stir in tuna and lemon juice, mixing with a fork until tuna breaks into small flakes.
2. Season to taste with salt and pepper. Mix in the parsley. Serve immediately or refrigerate for up to two days.
This post is linked to Eat at Home.
Sunday, November 14, 2010
Shrimp Fajitas
While these are a far cry from some of the stuff we had in San Diego, they didn't leave me sickly stuffed for eight hours...and that's a good thing! These fajitas were relatively fast for a weeknight dinner and jazzed up with a lime juice marinade. The shrimp we had was teeny-tiny, absurdly so, and we weren't a big fan of them. However, if you make these with regular-sized shrimp I guarantee they'll be fabulous!
One Year Ago: Candy Sushi
Shrimp Fajitas
inspired by Annie's Eats
Ingredients:
-2 freshly squeezed limes
-1 tbsp vegetable oil
-2 cloves garlic, minced or pressed
-1/2 tbsp Worcestershire sauce
-3/4 tsp brown sugar
-1/2 jalapeno, seeded, ribbed, and diced
-1 1/2-2 tbsp minced fresh cilantro
-1/2 tsp salt
-3/4 tsp pepper
-1 lb frozen, already cooked shrimp
-1/2 large red onion, sliced into 1/2-inch thick slices
-2 large bell peppers, stemmed, quartered, and seeded
-corn tortillas
Directions:
1. In a medium bowl, whisk together lime juice, 2 tbsp of oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt, and pepper. Place the thawed shrimp in the marinade. Cover with plastic wrap and refrigerate for 15-20 minutes.
2. Heat a large skillet over medium high heat and spray with cooking spray. Add peppers and onions and saute about 5-7 minutes. Remove shrimp from fridge and add to skillet. Cook additional 5 minutes.
3. In a separate lightly greased skillet, heat corn tortillas one at a time until lightly browned, flipping to warm both sides.
4. Remove vegetables and shrimp from heat. Toss with remaining marinade. Top tortillas with vegetables, shrimp, and desired topping (sour cream, cheese, avocado, etc.).
Thursday, September 23, 2010
Sweet and Spicy Citrus Tilapia
This was great. I love when a recipe takes simple ingredients and transforms them into a dish this tasty! While this tilapia marinated and then cooked, I threw some zucchini pancakes together on the side to make a light meal before we ran out the door to our next activity.
One Year Ago: Frozen Peanut Butter Pie
Sweet and Spicy Citrus Tilapia
as seen on A Blog About Food, originally from Cooking Light
*I halved the below recipe for the 2 of us
Ingredients:
-4 tilapia fillets
-cooking spray
-1/2 cup fresh orange juice (1 orange)
-3 tbsp fresh lime juice
-1 tbsp brown sugar
-1 tbsp extra-virgin olive oil
-2 tsp soy sauce
-1/2 tsp ground cumin
-1/4 tsp black pepper
-1/4 tsp ground red pepper
-2 garlic cloves, crushed
-1/2 tsp paprika
Directions:
1. Arrange fish in a shallow roasting pan coated with cooking spray.
2. In a small bowl, mix orange juice and below ingredients (through garlic). Pour over fish and allow to stand for 15 minutes. Preheat broiler.
3. Sprinkle fish with paprika and broil for 15 minutes. Drizzle sauce pooled in bottom of pan over fish before serving.
This is linked to Eat at Home.
Monday, September 20, 2010
Tilapia with Black Bean Salsa
I stumbled across this tilapia dish online awhile ago and saved it for a night when I needed an easy dinner. This whole dish took less than twenty minutes to make--gotta love that! Both Ryan and I really liked this dish and were surprised to discover we enjoyed the salsa. I wasn't sure how the banana would taste in there, but it turns out the cool, creamy banana was a nice contrast to the jalapeno. We had leftover salsa and we finished that off with tortilla chips; I might make the salsa plain sometime, it's perfect when you're looking for a unique salsa.
The original recipe serves 4. I halved this for the two of us, but have posted the full recipe below. The salsa can be made ahead of time if you want to save even more time!
One year ago: Mediterranean Skillet
Tilapia with Black Bean Salsa
as seen on Wellsphere
Ingredients:
-4 tilapia filets
-1 tsp chili powder
-salt & pepper, to taste
-1 can black beans, rinsed and drained
-2 bananas, peeled and chopped
-2 jalapenos, seeded and diced
-1/2 red onion, diced
-1 bunch fresh cilantro, chopped
Directions:
1. Spray a large skillet with cooking spray and heat over medium high heat.
2. Season fish with chili powder, salt, and pepper. Place in the heated pan. Cook each side for 3-4 minutes or until fish is cooked through and flaky.
3. Mix black beans, bananas, jalapenos, onion, and cilantro in a small bowl. Season with salt and pepper.
4. Remove fish from skillet and top with salsa.
This post is linked to Eat at Home.
Sunday, August 22, 2010
Buitoni Frozen Meals Review
One of the perks of being a Foodbuzz Featured Publisher means you sometimes get the chance to taste and review new products. The featured product? Buitoni Frozen Meals for Two. This was my first sample through Foodbuzz and I ended up letting Ryan have it all. I was rushing out the door for a haircut (priorities people!) and grabbed some leftovers and told him he could make our frozen Buitoni meal, so long as he promised to take pictures. Apparently I should've specified that these needed to be quality photos! Can you tell this is a sore subject between us? :)
Ryan sampled the Shrimp and Lobster Ravioli. Because he didn't want to write his own post, I decided to hold a little interview with him.
N: Okay I'm just going to interview you about your dinner since you aren't giving me any information.
R: No, that's weird.
N: Humor me. Was the meal easy to prepare?
R: It was easy to prepare, but it took a long time for the water to boil.
N: Could you taste the seafood in the ravioli?
R: Yeah, it was decent, but you could tell it had been frozen (ie. a little chewy).
N: What was the flavor of the sauce?
R: It was a creamy sauce. It came with way more than I needed. I didn't use it all, especially after I looked at the box and realized it wasn't all that healthy.
N: You reheated leftovers for lunch the next day. How were the leftovers?
R: It was fine, as good as the first day.
N: Aside from the fact that we don't eat frozen meals often, would you eat this again?
R: If it were free, I would eat it again...but I wouldn't pay $8 to eat it again. I'm not the biggest fan of ravioli to begin with though. It's no home cooked meal from Natalie, that's for sure.
N: Suck-up.
So there you have it! Like I mentioned above, we very rarely eat frozen meals. I think they're okay in a pinch, but even when I'm rushing to make dinner I'll usually opt for something other than a frozen meal. That being said, I'm thankful to Foodbuzz and Buitoni for the opportunity to sample this and share our thoughts!
Note: I was given a coupon to purchase one frozen meal for two from Buitoni. However, all thoughts and opinions are my own (and Ryan's).
Thursday, August 12, 2010
Shrimp & Apple Kebabs with Curried Lentils
I have a magazine obsession. It's rather out of control and I'm embarrassed to admit how many magazines I currently subscribe to. In my defense, I usually buy them when they're on super sale on Amazon. Then a few are gifts and a few I bought in a fundraiser. Additionally, I've worked out a trading system with a coworker, so I now have an even greater abundance to read from each month. Apparently I've always been a magazine-lover. At eighteen months old, my mom found me sitting on the couch flipping through the pages of a magazine, absolutely enthralled. You can often find me in that same position today!
I love scanning magazines for recipes, but I'm not very good about actually ripping the page out and making it. (Hmm, perhaps this would be a good challenge for 2011?!) My problem is that I decide I want to make something but then forget about it and shelve the magazine. When I saw this kebab recipe in August's Shape magazine, I immediately copied down the recipe and added it to my menu plan. I'm glad I didn't let this recipe fall by the wayside, as this turned out to be a wonderful dinner.
Apples aren't a typical kebab ingredient, but they worked really well with the shrimp. We used pre-cooked frozen shrimp that we thawed and if you do the same, I recommend drying the shrimp before adding them to the marinade. Our shrimp were pretty watery and the marinade had a tough time sticking. Even so, we could lightly taste it once grilled and really enjoyed the flavor. I think my favorite part of the meal was the curried lentils. I didn't omit the mustard and even Ryan, the mustard-hater, liked the lentils. The dressing was pretty sweet; if you really like curry, I would add more than the given amount as we didn't think the curry flavor came through strong enough. Together, the kebabs and lentils were a great combination. If you don't have a grill, try making these on a grill pan!
Shrimp & Apple Kebabs with Curried Lentils
recipe from Shape Magazine
Ingredients:
-2 medium red apples (Fuji or Gala, I used Fuji)
-2 tbsp white wine vinegar
-2 tbsp olive oil, divided
-2 tbsp honey (I used agave nectar, no honey on hand)
-1 tbsp fresh basil, chopped
-1 pound peeled, uncooked shrimp, tails on or off (I used frozen, pre-cooked)
-1 cup dried green lentils (I used small brown lentils)
-1/2 cup chopped carrot
-1/2 cup chopped celery
-1 clove garlic, chopped
-1 1/2 cups water
-3 tbsp sliced almonds
For the dressing:
-2 tbsp white wine vinegar
-1 tbsp olive oil
-1 tsp Dijon mustard
-3 tbsp honey (I used agave nectar, no honey on hand)
-1/4 tsp curry powder
Directions:
1. Soak 8 wooden skewers in warm water and set aside. Slice apples into 1/4 inch pieces.
2. In a small bowl, whisk together vinegar, 1 tbsp plus 1 tsp olive oil, honey, and basil. Add shrimp and apples to a large ziploc bag. Pour marinade into bag, close, and make sure shrimp and apples are coated. Refrigerate for 20-30 minutes.
3. While shrimp is marinating, rinse lentils in a strainer. Heat remaining 2 tsp olive oil in a medium saucepan over medium-high heat. Add carrots, celery, and garlic and saute for 3-5 minutes, until vegetables are soft.
4. Add lentils and water to the saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes (uncovered), until liquid is absorbed and lentils have softened but are still firm.
5. While lentils are cooking, thread shrimp and apples onto skewers. Grill on medium-high for 10 minutes, turning after 5 minutes. Remove from grill when shrimp are pink and apples are soft.
6. Mix dressing ingredients in a small bowl. Add dressing and almonds to cooked lentils. Serve immediately with kebabs.
Sunday, July 25, 2010
Tuna and White Bean Salad
I have a lot of tuna recipes on my blog and this particular salad is probably one of my favorites. I loved the bright flavor the fresh lemon zest and juice added. If you're not a fan of tuna, I think this would also taste good with chicken as well. Stuffed in a pita pocket with romaine, this was an ideal dinner for the latter half of the week!
Tuna and White Bean Salad
adapted from Erin's Food Files
Ingredients:
-2 cans of tuna, drained
-1 can white beans, drained and rinsed
-1 jar (12 oz.) roasted red peppers, drained and roughly chopped
-2 tbsp capers
-zest of 1 lemon
-juice of 1 lemon
-1 tbsp extra-virgin olive oil
-1/2 tsp salt
-1/2 tsp pepper
-pita pockets & romaine lettuce, for serving
Directions:
1. Mix tuna, beans, red peppers, lemon zest, and capers in a large bowl.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over tuna mixture and mix to combine.
3. Serve salad in pita pockets with romaine lettuce.
Monday, June 21, 2010
Asian-Inspired Salmon Burgers with Lime-Cilantro Yogurt Sauce
I get excited when Ryan positively comments on something I've made. I get really excited when he comments more than once. No, Ryan is not an evil husband who critiques the food I set before him each not. Quite the contrary. But those who know him understand that he isn't one to express a lot of emotion. Along with that, it typically takes him a little while to warm up to something, further delaying any positive feedback. Don't get me wrong, these aren't bad things--I need his even temper to compliment my, er, dramatic energy, if you will.
So you understand, then, why I was so pumped to hear Ryan sing the praises of these salmon burgers. The boy devoured four out of the five of them and had nothing but good things to say. YES! Neither of us had ever had a salmon in burger form, but because we love the fish, I decided to concoct these.
Aside from dealing with the canned salmon (a little icky and smelly, not gonna lie), these were easy to put together. You could always use fresh salmon filets too. I loved the asian spin these had, particularly with the kick from the chile oil. Don't pass up the yogurt sauce, that was my favorite part!
Asian-Inspired Salmon Burgers with Lime-Cilantro Yogurt Sauce
Ingredients:
-1 can Wild Alaskan Salmon
-1/2 cup oats
-1 egg
-1 1/2 tbsp soy sauce
-1/2 lime, zested
-2 tsp hot chile sesame oil
-1/4 tsp ginger
-dash of pepper
For topping:
-sliced red onion
-spring mix
-yogurt lime sauce (recipe below)
-desired bread or buns
Directions:
1. In a large bowl combine ingredients above (salmon through pepper). Mix well with hands.
2. Form mixture into 4-5 patties. Heat a greased skillet over medium heat. Add patties to skillet. Cook for approximately 10 minutes, flipping after 5.
3. Remove from skillet, place on bun, and add desired toppings.
Lime-Cilantro Yogurt Sauce
from Epicurious
(original recipe makes 3 cups, I cut in 4)
Ingredients:
-1/2 cup plain low-fat yogurt
-1/4 cup diced peeled & seeded cucumber
-1/4 cup chopped fresh cilantro
-juice of 1/2 lime
Directions:
1. Blend all ingredients in a food processor (I just mixed in a small bowl). Season with salt & pepper (I omitted) . Chill until ready to serve.
This post is linked to Eat at Home.
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