salmon Archives -

Crispy Salt & Pepper Salmon

on October 27, 2016January 27, 2021 By Kelley

This Extra Crispy Salt and Pepper Salmon is so very delectable and mouth watering. The crisp exterior gives way to tender and succulent buttery salmon that melts in your mouth! With only 3 ingredients and only one pan to clean, it’s an easy and healthy meal the entire family will love.

I have been trying to perfect my salmon-making expertise for some time now. Years in fact, I am embarrassed to admit! Cooking comes somewhat naturally to me, but I have my flops and hang ups with certain dishes and techniques.

Anything recipe that calls for a meringue (whipping egg whites until they are fluffy) is avoided like the plague around here! Not only do I have a huge problems when it comes to separating out the whites from the yolks, but my “stiff peaks” never seem to appear :(. Bread is another baking disaster in my house, especially because my grain-free bread baking has yielded dense blocks of wood-like loafs that even Cricket will not touch! lol. And finally, salmon. I LOVE salmon, when it’s prepared well, but up until THIS recipe I just couldn’t cook an excellent piece of salmon.

I tried grilling.

I tried roasting.

I tried foil packets.

I tried it all, but I always got over-cooked bland, eh-type salmon. It was usually edible, but nothing to write home about for sure! Where is the mouth-watering salmon of my dreams….?

I just couldn’t figure out where I was going wrong! Then I stumbled upon a food network program that covered how to pan-frying salmon and I was so excited to test it out!

I ran out to the store and picked up a lovely piece of fresh wild sockeye salmon. The darker pink the salmon the better it tastes, and the better it is for your health! Wild salmon is the way to go, as it’s loaded with omegas for a healthy heart, glowing skin, lubricating joints, etc.

I used avocado oil, which is a great choice for a high heat cooking oil due to the high smoke point. Also it’s almost flavorless so you can use it for just about anything.

A little healthy dash of salt and a few shakes of the black pepper, pop it in a HOT, HOT pan with a generous amount of HOT oil, and you’re on your way. It’s that easy! It is so simple it doesn’t even really need a recipe.

And best of all Cricket got to enjoy the crispy salmon skin as a nighttime treat!

Crispy Salt and Pepper Salmon

1 filet of wild salmon
2-3 tablespoons avocado oil (or other frying oil with high smoke point)
salt and pepper

Generously salt and pepper your salmon fillet(s).
Heat the oil in a skillet over high heat (or just below high heat, but not as low as medium-high).
One the oil “pops” when you add a small drop of water you are ready to go!
Add the fillet skin-side down and cook for 4-5 minutes, until mostly golden brown and crispy.
Carefully flip the fillet and cook flesh side down for another 4-6 minuted until it’s nice and crispy. (If you have a thicker fillet, increase your cooking time by a minute or two).
Remove the fish from the pan and you may place it on a paper towel to absorb some of the excess oil.
Serve immediately and enjoy!

5 Super Simple Tuna & Salmon Recipes

on April 12, 2016January 28, 2021 By Kelley

These tasty, healthy, and super simple canned tuna and salmon recipes pack in big time flavor! I had the pleasure of working with my favorite brand, Wild Selections, to bring you all of these 5 easy and delicious recipes using their sustainable sourced tuna and salmon. Packed with protein, these simple dishes make the perfect meal or snack!

Curried Tuna Lettuce Wraps

We are big time tuna and salmon lovers in this house. There is no better easy and healthy lunchtime meal, seriously! Even Cricket gets weekly meals featuring canned salmon, as it’s a super healthy, no-prep required option. You can see Cricket’s Super Salmon & Sardine Chow recipe HERE.

Nicoise Stuffed Avocado Halves

You may know I am big advocate for grass-fed and pasture-raised meats, eggs, and even some dairy. What you may not know is why….. There are two very important reasons. The first reason is that meat and other animal products are much healthier for you when they are raised naturally (on pasture, eating grasses). The second reason is that I am an avid animal lover and believe that animals should be treated with compassion and care. I used to be a vegetarian in fact! When I made the choice to eat meat, I decided it had to come from local sources and that the livestock be allowed to graze, forage, et cetera, in a manner that is natural to its species.

Bacon Cup Tuna Melts

And the same rules and values apply to fish. Wild-caught fish are better for you. They have higher levels of omega-3’s and are leaner, as compared to farm-raised fish. In addition, I feel better about consuming fish that have had a great fish-full life in the wild, and not from some fish farm;)! But, with all these benefits for consuming wild fish, we must be responsible and choose to fish sustainably. Employing sustainable fishing practices will keep fish populations from dwindling and help prevents overfishing. To learn more about sustainable fishing and how it effects you visit WWF.

Chipotle Salmon Sliders

This is the reason why I use Wild Selections Tuna and Salmon. They are truly dedicated to ensuring a fish-full future…..Wild Selections donates 13 cents from every can sold to the World Wildlife Fund marine conservation and fishery improvement projects. By 2018 they will have donated over 1 million dollars! That’s incredible!

Lemon Salmon and Avocado Bites

In addition, Wild Selections is the only full line of Marine Stewardship Council certified sustainable seafood, and the blue MSC eco-label tells you that the fish in your can comes from well managed fisheries and healthy fish stocks. You can even visit the website WildSelections.com to learn where the fish in your can was caught! How cool is that? They provide premium quality, sustainably sourced fish, that is also 100% traceable. It tastes simply delicious, and is of course, all natural and non-GMO Project verified. If you want to learn more, visit the brand website HERE, and the store locator (where to buy it) HERE.

Curried Tuna Salad Lettuce Wraps

1 can Wild Selections Tuna in water (drained)
1/4 cup apple (peeled and diced)
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon lime juice plus 1/4 teaspoon lime zest
1 1/2 tablespoon of mayo (or mashed avocado)
4 lettuce leaves

In a small bowl mix the tuna, diced apple, lime juice, lime zest, curry powder, and mayo. Mix well.
Spoon an even amount of mixture into each of the lettuce leaves.

Nicoise Stuffed Avocado Halves

1 can Wild Selections Tuna in water (drained)
1 avocado
1/4 cup french green beans (about 8 beans, chopped into 1/4″ pieces)
1/4 cup tomato (diced)
5 olives (diced)
Optional: dash of black pepper and 2 teaspoons capers

Cut the avocado in half. Scoop out half of the avocado in one half, and do the same for the other half.
In a small bowl combine the tuna, avocado that has been removed from the halves, green beans, tomatoes and olives. Mix well.
Scoop half of the mixture into each avocado half.
Optional: sprinkle with black pepper and capers.

Bacon Cup Tuna Melts

6 strips of all-natural bacon
1 can Wild Selections Tuna in Water
1 1/2 tablespoon mayonaise (or mashed avocado works well for paleo)
1/4 cup cheddar cheese (I recommend grass-fed, shredded)
dash of salt and pepper

Preheat the oven to 400 degrees F.
Cut each bacon strip in half, then lay the two bacon halves into each muffin tin compartment, creating a cross. You can trim the ends if they are too long.
Bake the bacon cups for 20-28 minutes, or until crispy. Let them cool, then remove from the muffin tin and place on a paper towel to absorb excess grease.They will have shrunken in size somewhat, creating a shallow cup shape.
Drain any remaining grease from the muffin tin.
In a small bowl combine the mayonnaise, Wild Selections Tuna, and a dash of salt and pepper, and mix well.
Spoon a heaping tablespoon into each cup, top each cup with cheese, then place the cups into the muffin tin.
Place back in the oven on the top rack for 2-3 minutes, or until cheese is melted.
Carefully remove the Bacon Cup Tuna Melts from the muffin tin with a fork and serve.

Chipotle Salmon Sliders

2 cans Wild Selections Salmon (drained)
1 pasture-rasied egg
1/2 cup almond meal (make your own by grinding almonds in a high speed blender until they resemble flour)
1/2 teaspoon chipotle chili powder
8 lettuce leaves
1 tablespoon oil for pan frying (avocado, ghee, etc)
Optional: lime wedges (sliced tomato, and avocado slices)

In a bowl mix the salmon, egg, almond meal, and chipotle powder. Mix well.
Heat the oil in a skillet (medium-high).
Form small salmon patties with the mixture that fit in the palm of your hand. Be sure to compress them so they stay intact.
Pan fry each salmon patty for about 3-4 minutes on each side, or until they are golden in color.
Make the sliders by layering the lettuce leaves (to serve as healthy ‘buns’), salmon patty, avocado, tomato and a lime wedge for garnish. Dust with more chipotle chili powder if you like extra kick.

Lemony Salmon Bites

1 can Wild Selections Salmon (drained)
1 1/2 tablespoons mayonaise (or 2-3 tablespoons mashed avocado)
2 teaspoons lemon zest
1 tablespoon red onion (finely diced)
8-10 small gluten-free or grain-free crackers (or crackers of choice, or use my Yuca Crisp recipe to make your own)
Optional: dash of salt and pepper

In a bowl mix the salmon, mayonnaise (or avocado), salt and pepper. Mix well.
Scoop a tablespoon of mixture onto each cracker.
Sprinkle each salmon-topped cracker with red onion and lemon zest.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Cricket’s Salmon & Sardine Chow

on April 11, 2016April 10, 2017 By Kelley 1 Comment

Cricket’s Salmon and Sardine Chow is an easy, no cooking required, and super healthy meal you can make for your pup! Salmon and sardines are loaded with omega-3 fatty acids to help reduce inflammation and promote healthy joints, skin and coat! This meal takes a few short minutes to make for your pup and you can customize it using your doggie’s favorite veggies!

As you may already know (if you frequently read my blog) Cricket is a PICKY eater to say the least. She doesn’t like kibble unless it’s dripping with bacon fat and sliced chicken. In addition, since her accident when she was just a puppy, I have chose to cook my own food for her as a way to promote better health. I have stayed away from grains in her diet, and provide her with a great variety of natural meats, and fresh veggies and some fruit (like blueberries), and she loves to chow down marrow bones.

As you can see, she absolutely LOVES this salmon and sardine dish! I use Wild Selections canned salmon and sardines as a quick and easy base for this fancy dish. The salmon and sardines provide tons of healthy protein and omega-3’s. I also mix in a variety of veggies including kale, green bean, carrots, and sweet potatoes for lots of vitamin and minerals. You can use any veggies you’d like, just make sure they are dog-friendly (fyi dogs shouldn’t eat garlic and onions).

Cricket’s Salmon & Sardine Chow

1 can salmon (drained)
1 can sardines (chopped)
2 tablespoons green beans (raw or lightly cooked, diced)
2 tablespoons kale (lightly steamed, chopped into very small pieces)
2 tablespoons cooked sweet potato (diced)
2 tablespoons carrots (finely chopped)
Optional Add-in's: chia seeds (flax, extra virgin olive oil, or coconut oil)

Pick your veggies and cook them if you’d like. (Sweet potato is best cooked, but others you can serve raw. I prefer to lightly cook all the veggies to make the nutrients more bioavailable.)
Mix the canned salmon, with the chopped sardine and veggies.
Serve to your pup!

Smoked Salmon & Creme Fraise on Yuca Crisps {Grain-Free, Gluten-Free, Dairy-Free and Paleo}

on December 29, 2015April 2, 2021 By Kelley

These snackable smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

I love my appetizers and I love to snack. I like to try many things. I’m that kinda girl who orders a plate based on what everyone else at the table is ordering because I just can’t commit to one dish! Yes, I realize this is an annoying trait to my loved ones, but my passion for food and flavors gets the best of me! Sorry to all that have been at the other end of my fork popping up on their plate to have a taste 😉

Appetizers are also one of my favorite aspects of a great party, after friends and family that is (and a nice glass of wine too!). I love to sample the plethora of various bite-sized creations of all different flavors and textures.

Smoked salmon has always been one of my favorite foods, and better yet, it’s healthy and packed with omega-3’s. I even often feed Cricket salmon for the same health reasons- it’s a great anti-inflammatory and promotes good cardiovascular health. Good nutrition from foods like salmon keep this pup looking young and limber so she can chase the squirrels around the yard!

Caption: “SQUIRREL?? WHERE!?”

Today’s creation was made possible by some lovely smoked salmon we received as a Christmas gift. I was happy to eat it straight up, but I was inspired by one of my dad’s favorite appetizers that his girlfriend often makes. They are quite amazing and here is my grain-free, gluten-free version!

Smoked Salmon Bites w/ Creme Fraise on Crisps {Grain-Free, Gluten-Free and Paleo}

These snack-able smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

1 package of smoked salmon (lox)
1 yuca (peeled, and cut into 3″ sections)
2 tablespoons of capers
1 lemon (1 teaspoon of juice and 1 tablespoon of zest)
1/3 cup soaked raw cashews (soak for at least 2 hours, then drain)
1/4 cup water
1 teaspoon apple cider vinegar
1/4 and 1/2 teaspoon celtic sea or Himalayan salt
1/2 teaspoon black pepper
olive oil or avocado oil spray

Preheat the oven to 375 degrees F.
Place the peeled and sectioned yuca into a large pot and cover with water.
Bring to a boil and cook until fork tender, then remove from heat and drain.
Place the yuca in a large bowl and mash with a fork until fairly smooth, remove any fibrous parts that aren’t able to be mashed.
Spray a cookie sheet with olive oil or avocado oil.
Form 2″ patties with your hands, making them fairly thin, and spread them onto the cookie sheet.
Sprinkle the yucca patties with salt and pepper and place them in the oven.
Bake for about 10-15 minutes, until golden, then flip and bake an additional 5-10 minutes until both sides are golden brown and the patties are crisp, then remove from the oven.
Place the soaked cashews into a high speed blender along with the water, 1 teaspoon of apple cider vinegar, and 1 teaspoon of lemon juice and 1/4 teaspoon salt.
Blend on high until creamy and smooth (stop blender and scrape down sides as needed).
Let the creme fraise chill in the fridge for 10 minutes to thicken.
To arrange the bites place a chunk of smoked salmon (folded over) on a yucca crisp.
Next place a heaping teaspoon of creme fraise on top of the salmon, and sprinkle with a few capers and lemon zest.
Serve immediately, enjoy!