Posted on January 13, 2017 by cookwithkathy
4 (4 oz) boneless, skinless wild salmon fillet portions
sea salt and freshly ground black pepper
3 Tbsp minced chives, divided
2 cups sugar snap peas, trimmed
4 cups baby spinach leaves, washed and spun dry
1 cup halved cherry tomatoes
4 cups vegetable broth
2 Tbsp extra-virgin olive oil
1 Tbsp freshly squeezed lime juice
1 Tbsp rinsed and drained capers
Avocado Chive Cream
1 ripe Haas avocado, pitted and peeled
1/4 cup cilantro leaves
1 Tbsp minced chives
1 to 2 Tbsp fresh squeezed lime juice
1 Tbsp extra-virgin olive oil
- Season fish lightly with a little salt and pepper. Sprinkle with 1 Tbsp chives and set aside at room temperature.
- To make Avocado Chive Cream, place all ingredients in blender or food processor. Whirl until smooth. Add a little more lime juice or salt if you wish.
- Cut a piece of parchment paper to fit and press into surface of Avocado Chive Cream. Refrigerate until ready to use.
- Blanch sugar snap peas in boiling water for a minute or two. Then drain and plunge into cold water to stop the cooking. Drain and pat dry. Cut into halves and place in large bowl along with spinach and tomatoes. Set aside.
- Heat vegetable broth in large, straight-sided saute pan large enough to hold salmon fillets in a single layer. Gently place salmon in simmering broth and gently poach over medium heat for 5 to 7 minutes or until cooked medium rare.
- To serve, spoon 2 Tbsp Avocado Chive Cream onto centre of each of 4 serving plates. Place drained salmon fillet on top.
- Drizzle olive oil and lime juice over sugar snap peas, spinach and tomatoes. Gently toss to coat evenly and place generous serving alongside salmon fillet. Place a smaller dollop of Avocado Cream on salmon fillet and scatter with a few capers. Sprinkle with generous grating of fresh black pepper before serving.
Makes 4 servings.
Source: Sage magazine
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Posted on January 6, 2017 by cookwithkathy
1/4 cup pickerel, diced
2 Tbsp toasted coconut
2 6-inch corn tortillas
1 Tbsp oil
1/4 cup lettuce, shredded
2 tbsp citrus aioli
cilantro, to garnish
1 lime wedge
1/4 cup pineapple, diced
1/2 cup mango, diced
1/4 cup red onion, finely chopped
1/4 cup red pepper, finely chopped
1 tsp cilantro, chopped
1 lime, zested and juiced
1 Tbsp honey
1 tsp coriander
1/8 tsp cumin
dash Tabasco sauce
salt, to taste
- To make the salsa, put all ingredients in a bowl and mix with a spoon until thoroughly combined.
- Toss fish in coconut and bake in a 350°F oven for 6 minutes, or until insides are opaque.
- Meanwhile, toast tortillas by placing 1 Tbsp of oil in a saute pan and cook the shell for 2 minutes per side. Alternately, brush tortillas with oil and bake in oven for 3 minutes beside the fish.
- To assemble taco, fill shell with Lettuce, then top with fish, red onions, and 2 Tbsp mango salsa. Drizzle with aioli and garnish with cilantro and a lime wedge before serving.
Makes 2 servings.
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Posted on January 2, 2017 by cookwithkathy
2 (6 oz) cans water-packed albacore tuna, drained
1/2 cup plain Greek yogurt
1 celery stalk, chopped
1 apple, finely chopped
2 green onions, thinly sliced
1 tsp mild curry powder
juice of 1/2 lemon
2 cups cooked or canned (drained and rinsed) white navy beans
1/2 cup whole grain or gluten-free flour
1/2 cup chopped parsley
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp extra-virgin olive oi
- Preheat oven to 350ºF (180ºC).
- Place bean cups ingredients in food processor container and blend until a paste forms. Divide mixture among 12 standard-sized greased muffin cups. Using fingers, form each into a cup shape so that bean paste rises up the sides. Bake for 20 minutes, or until cups have set but are still slightly moist. Let cool for several minutes before unmoulding.
- Place tuna in large bowl or container and flake with fork. Stir in yogurt, celery, apple, green onion, curry powder and lemon juice.
- Spoon tuna salad into bean cups and serve.
Makes 6 servings.
Source: Sage magazine
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Posted on December 30, 2016 by cookwithkathy
4 swordfish or halibut steaks (each about 1-inch thick and 5 to 6 oz)
1/3 cup whole pink peppercorns
8 teaspoons honey
4 large butter lettuce leaves, rinsed and crisped
2 jars marinated artichoke hearts, about 12 oz, drained
- In a (1 to 1.4-liter) pan, combine peppercorns and about 2 cups water. Bring to a boil over high heat; then reduce heat and simmer until peppercorns are slightly softened (about 4 minutes). Drain well.
- Rinse fish and pat dry. Arrange pieces well apart in a lightly oiled shallow 10- by 15-inch baking pan. Brush each piece with 2 teaspoons of the honey; then top equally with peppercorns, spreading them in a single layer.
- Bake in a 400ºF (205ºC) oven until fish is just opaque but still moist in thickest part; cut to test (about 10 minutes).
- Place one lettuce leaf on each of 4 individual plates. Top lettuce with artichokes. With a wide spatula, lift fish from baking pan and arrange alongside lettuce. Season to taste with lemon.
Makes 4 servings.
Source: Low Fat Italian Cooking
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Posted on December 16, 2016 by cookwithkathy
4 salmon fillets, about 1/3 pound each
1/3 cup pomegranate juice
2 tablespoons soy sauce
1 clove garlic, sliced
2 tablespoons olive oil or canola oil
seeds from 1/2 pomegranate
- To make the marinade, pour the pomegranate juice and soy sauce into a large, shallow non-metallic dish. Stir the garlic into the juice. Add the salmon to the marinade and turn to coat. Cover and set aside to marinate for 15 minutes.
- Preheat the broiler to high.
- Line the broiler pan with foil and brush with a little of the oil. Drain the salmon, place on the foil, skin side down, and brush with oil. Pour the marinade into a small saucepan over high heat and boil for 2-3 minutes, or until thick and syrupy.
- Spoon a little of the reduced marinade over the salmon portions and broil for 3 minutes. Turn, baste with more marinade. Broil for another 4-6 minutes, basting again, until glazed and cooked through.
- Transfer the salmon to four plates. Pour remaining glaze from the broiler pan over the fish, and sprinkle with pomegranate seeds before serving.
Makes 4 servings.
Source: Super Foods
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