Salmon Burgers with Warm Fruit Salsa

Salmon Burgers with Warm Fruit Salsa

Salmon Burgers with Warm Fruit Salsa

 

2 5-ounce cans wild salmon, drained

½ cup quick-cooking rolled oats (not instant)

1 egg, beaten

2 tsp ground cumin

3 tsp. coconut oil, divided

½ onion, diced

2 cloves garlic, minced

1 ½ cups each frozen mango, and frozen strawberries, chopped

1 medium red bell pepper, chopped

1 jalapeno pepper, seeded and minced

1/3 cup chopped fresh cilantro 

 

In a bowl, flake salmon with a fork.  Mix in oats, egg, cumin, juice, and ground black pepper to taste.  Form into four patties and set aside.

 

In a skillet, heat 1 tsp. oil over medium heat.  Sauté onion until translucent, about 5 minutes.  Mix in garlic and cook 2 minutes more.  Add mango, strawberries, bell pepper and jalapeno; cook for 5 minutes, stirring occasionally.  Remove from heat, add cilantro, and cover to keep warm. 

In a separate skillet, heat remaining 2 tsp. oil over medium heat.  Cook salmon burgers for 3-5 minutes per side or until lightly browned and heated through.  Serve burgers topped with salsa. 

Serves 4

pdf of recipe can be found here

Salmon Burgers with Warm Fruit Salsa

Asparagus-Potato Curry

Asparagus-Potato Curry

 

This is a VERY versatile recipe!

add chicken or shrimp

add chick peas

add cauliflower, Brussels sprouts or carrots 

2 tsp. Coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tbs. currya powder

½ tsp. cinnamon

½ tsp salt

¼ tsp cayenne pepper

1 13-15 ounce can coconut milk

1 cup cubed Yukon Gold potato or sweet potato

2/3 cup frozen peas

1 pound asparagus, chopped into quarters

Juice from 1 lime 

In a saucepan, heat over medium heat.  Cook onion, stirring frequently, for 3-5 minutes or until translucent.  Add garlic, curry, cinnamon, salt, and cayenne; cook for an additional 2 minutes.  Add coconut milk and potato.  Bring to a boil, reduce heat, cover and simmer until potatoes are just tender, about 10 minutes. 

Mix in peas and asparagus.  (Add a little water or stock if sauce is too thick.)  Return to a boil and simmer for 10 more minutes.  Mix in lime juice and salt to taste. 

Remove pot from heat and let stand 5 minutes before serving. 

Serves 4

pdf of recipe can be found here

Salmon Burgers with Warm Fruit Salsa

Mediterranean Cod

Mediterranean Cod

 

Prep and Cook Time: 20 minutes

 

Ingredients:

2 medium onions, sliced medium thick

3 medium cloves garlic, chopped

½ cup + 1 TBS chicken or vegetable broth

1 15 oz can diced tomatoes

2 TBS fresh lemon juice

*¼ cup chopped black olives

*1 TBS capers

½ cup chopped fresh basil

2 tsp chopped fresh rosemary

2 tsp chopped fresh thyme

1 lb cod fillets, cut into 2 inch pieces

salt and cracked black pepper to taste

red chili flakes to taste

* optional


Directions:

Slice onions and chop garlic and let sit for 5 minutes to bring out their hidden health benefits.

Heat 1 TBS broth in a 10-12 inch stainless steel pan or skillet. Sauté onion over medium heat for about 5 minutes in broth, until translucent. Add garlic and continue to sauté for another minute.

Add rest of broth, diced tomatoes, and lemon juice. Bring to a simmer on high heat. Once it starts to simmer reduce heat to medium and simmer for about 5 minutes.

Add herbs, olives, capers and cod fillets; cover and simmer for about 5 minutes, depending on how thick the fish is. Season with salt and pepper to taste. Serve cod mixed with tomato herb sauce.

 

Serves 4                                                                

Serving Suggestions: Serve with Rice

 

Pdf of recipe can be found here

Salmon Burgers with Warm Fruit Salsa

Braised Cod with Celery

Braised Cod with Celery

 

Prep and Cook Time: 30 minutes

 

Ingredients:

1 medium onion cut in half and sliced thick

6 cloves garlic, sliced

2 cups celery cut diagonally about 1 inch long

1 15 oz can diced tomatoes, drained

3/4 cup green olives cut in fourths

½ cup + 1 TBS chicken or vegetable broth

1 TBS fresh lemon juice

1½ lbs cod cut into 2 inch pieces

pinch red chili flakes

salt and black pepper to taste

2 TBS chopped fresh cilantro

Directions:

Slice onion and garlic and let sit for 5-10 minutes to enhance its health-promoting benefits.

Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté chopped onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent.

Add garlic, celery and sauté for another minute. Add drained diced tomatoes, green olives and broth. Stir, cover, and simmer on medium low for about 15 minutes, stirring occasionally, until celery is tender. Place cod, lemon, salt, pepper, chili flakes, on top of celery and continue to simmer covered for another 5 minutes, or until fish is cooked. This is our Stovetop Braising cooking method. Sprinkle with cilantro and serve.

Serves 4

pdf for recipe can be found here

 

Salmon Burgers with Warm Fruit Salsa

Bernice’s Shrimp

Bernice’s Shrimp

 

1-1/2 to 2 lb. large raw & cleaned shrimp

½ cup melted butter

2 tbsp olive oil

1 tbsp horseradish

1 tbsp ketchup

2 tbsp Worcestershire sauce

1 tbsp oregano

8 cloves garlic, minced

 1 tsp red pepper flakes

1 tbsp parsley 

 

Combine all ingredients and pour over shrimp. Marinate overnight.  

Sauté until shrimp is pink.

Serves 4. 

Goes VERY well over (rice) pasta…..

You can double recipe for 3 – 4 lbs. of shrimp.

pdf for recipe can be found here

Salmon Burgers with Warm Fruit Salsa

15-Minute Salmon with Mint Salsa

15-Minute Salmon with Mint Salsa

 

Prep and Cook Time: 15 minutes

1/1/2 lbs salmon filets, skin and bones removed,cut into 4 pieces

2 tsp fresh lemon juice

salt and pepper

 

Salsa

1 TBS finely chopped fresh mint

1 TBS finely chopped fresh cilantro

1 TBS finely minced scallion

1 tsp finely minced fresh ginger

1 medium ripe fresh tomato, seeds and excess pulp removed, diced into ¼-inch pieces

3 medium cloves garlic, pressed

2 TBS extra virgin olive oil

3TBS fresh lemon juice

salt and white pepper to taste

Directions:

To Quick Broil salmon: Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

Chop garlic and let sit for 5-10 minutes to bring out its health-promoting properties.

Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

When pan is hot, use a hot pad to pull out the pan from the heat and place salmon on it, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly (usually about 7 minutes for every inch of thickness). Salmon does not need to be turned. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

Mix together salsa ingredients in a bowl, and set aside. Serve on top of Quick Broiled salmon.

Serves 4

pdf of recipe can be found here