Posts Tagged ‘salmon’

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Paleo Breakfast: Beyond Bacon

January 20, 2014

I am going to commit sacrilege here, on so many levels, if you’re a hardcore paleo person, stop reading now. If you’re my sister, stop reading now, you will be grossed out. I like bacon, I am overall a fan but I don’t love it, not like most people and going paleo-ish is tough on breakfast. Pancakes are gone, waffles are gone, etc, especially if you’re also going low-carb with it so what’s an only average bacon liker to do? Be creative! This morning as I was making my usual spinach, onion and pepper omelette and getting ready to bake my bacon when I thought, “what am I doing!?!?!? I don’t want bacon again?!”

Here’s a recipe for a quick seafood omelette that, for some reason, has escaped me for a quite a while, basically it is my regular spinach, pepper and onion omelette with some canned salmon tossed in, you could use tuna (I wouldn’t) or crab (I might) or some other mild fish, it was quite amazing. One note about seafood, there is a problem (not getting preachy), you really only want to buy  from sustainable sources, if you don’t agree you’re probably dumb and if you don’t why you should agree check out, http://www.seafoodwatch.org/cr/seafoodwatch.aspx and they’ll explain it better than I ever could. Anyway, on with the recipe:

1/8 cup onions (I usually mix red and yellow)

1/4 cup red/yellow/green pepper mix

1/4 cup of raw spinach

Pinch of garlic salt (to taste)

Ground black pepper (to taste)

1 can of salmon, deboned, in water, sustainable source, etc

2 eggs

 

Saute onions and pepper together and once they’re start to get soft, add in the salmon and season well, once the salmon is warm add in the spinach and sauté until done, remove from heat to a plate. Whisk together the two (cracked) eggs and then pour them into the pan (you can add olive oil if you want), cook as you would a regular omelette and when its near done, add the filling from the plate and flip one side over. Then serve and enjoy!

 

Salmon Stuffed Omlette

Salmon Stuffed Omlette

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Salmon & A Kale/Spinach Saute

January 13, 2013

Tonight I cooked up a recipe similar to my several salmon recipes in the past. This one was different because I used my new favorite The Olive Scene Butter (not really butter) and Garlic Olive oil and dusted the fish with some thyme, seal the fish in foil and bake at 350 for about 20 minutes, remove from the oven, open the wrapper and top with some horseradish sauce then put it back in the oven and bake for about five more minutes. Remove from oven and let the fish rest for about five minutes.

 

When you only have a few minutes left on the fish, take a heavy pan and put some regular olive oil in the pan, heat it up and toss in some onions and chopped garlic, after the onions have started to brown toss in some spinach and toss it in the oil, when the spinach is about half done add in some kale (I used some red kale for the first time, it was amazing) and cook it all down, mixing together the ingredients vigorously. Once that is all done, serve and enjoy.

 

Salmon, Spinach & Kale

Salmon, Spinach & Kale

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Salmon and Peppy Shrimp

June 6, 2012

Salmon:

Lemon juice, horseradish sauce, fresh thyme, fresh basil, put them over the fish, wrap in foil and bake for about 25 minutes

 

Peppy Shrimp

Tomato Sauce (homemade or Amy’s Organic), add prepared horseradish, cayenne pepper and ground black pepper (to taste) plus lemon juice. Cook until properly warm and stir very occasionally. In a separate pan, spray some butter substitute (Olivio FTW here) and sauté the shrimp until pink/done.

Once both pans are done combine the two into one (place shrimp into tomato sauce mixture) and let simmer for about 10 minutes.

I usually serve this over greens but not in this picture for some reason….

 

Salmon and Peppy Shrimp

Salmon and Peppy Shrimp

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Fish is Good Food

June 4, 2012

One of my favorite foods has always been pretty much any kind of fish. Since beginning my journey I’ve been experimenting with a few different methods of preparing it. Top of my list is salmon (responsible fishing is important so pay attention to labels and countries of origins!). If you take some lemon juice, horseradish sauce, fresh thyme, fresh basil and sliced tomatoes, put them over the fish, wrap in foil and bake for about 25 minutes it is delicious and tender! Tomorrow I’m going to be making some local Lake Erie favorite Walleye. It will be my first time making it (I know right?) I’ll let everyone know how it turns out.