Okay, so I got a little enthusiastic with my kale pesto. I couldn’t wait to slather same all over my seafood balls and linguine pasta. With a little help from my stash of hurricane canned goods, I was able to make some mouth-watering seafood balls. Drained the liquid from cans of:
Combined drained canned seafood with:
finely chopped Spanish olives and capers
finely chopped onions
splash red wine vinegar
a sprinkle of paprika
pinch of salt and pepper
a dollop of sour cream
Folded all ingredients together and made them into balls:
In a drizzle of hot olive oil, balls were perfectly warmed on the interior and crispy on the outer. Then, they were finished off with a squeeze of fresh lemon. Topped them with homemade kale pesto and served them with a bed linguine dressed in kale pesto.
Didn’t have to venture on high seas and contend with choppy and perilous waves to get my wild Alaskan salmon to my kitchen. Thanks to those hard-working fisher men/women, I was able to fetch a can of this omega food in my hands.
I had the perfect plan. Decided to make a few salmon patties to crave the hunger within. Drained canned salmon and added a few other ingredients:
Panko bread crumbs (1/4 cup)
finely chopped onions
pinch of salt and sprinkle black pepper
olive and canola oil for frying
fresh lime juice
After combining all ingredients, eight patties were made.
Patties were pan fried in a combination of canola/olive oil under low to medium heat until warmed and cooked on the interior and brown and flaky on the outside. Salmon patties were topped with a dollop of sour cream and finely chopped scallion.
Felt like I was transported to a tropical paradise for lunch. My palate and I couldn’t wait to devour a sweet, tart and mouth-watering serving of mango salsa. My protein of choice was heart-healthy salmon.
This omega acid fish was seared on both sides in a drizzle of olive oil. Then a lime-butter sauce was spooned on. Chopped olives and capers were used for topping. Servings of steamed Jasmine rice along with garlic-flavored asparagus completed my tropical dish.
As I prepared and cooked my Asian/Italian inspired meal, I felt like a true Food Ambassador. The United Nations would be proud of yours truly. Okay, now I’m going over the top.
But anyway guys, I was over the moon with the combining of both my dishes. With the help of a store-bought Risotto:
I was able to pull off a tasty and delicious dish. It had in all the ingredients along with just the amount of sodium to my taste. I also added a few pieces of fresh broccoli spears to freshen up the creamy dish.
I allowed the five-spice powder to be a great player in my vegetable stir-fry.
With just a small pinch of the Chinese spice, I was able to transform my assorted vegetables to another exotic level.
On the side, I grilled a few small to medium size shrimp. These were then flavored in a citrus butter sauce with bits of jalapeno peppers, capers and thin lemon slices.
Some white wine would have been perfect with these two dishes; however, I settle for what I had in-house, an inexpensive Merlot(Yellow tail) from Down Under. The Australians would be very proud. Salud guys!
So, the carnivorous side of me has been tabled for a bit. Once in a while, I like to tread on the ‘beefy’ side of things. With those chilly temperatures in my neck of the woods, I know that I’ll revisit.
Today, it’s all about a return to the briny deep. That’s where I fetched a lovely catch (skinless salmon). Though I like ‘skin-on’, I settled for what was available. In my mind’s eye, I pretended I was up Maine or the Alaska.
Anyway, brought the omega-fatty acid catch home and decided to pan-sear in a drizzle of olive oil. First, I made sure to season with a pinch of salt and black pepper. I also added a crushed garlic clove which was discarded before pan searing.
After a quick dry on paper towel, fish was seared for approximately four to five minutes per side. This was set aside and chopped onions and olives were added to skillet. After softening of onions, left-over white wine (chardonnay), a squeeze of lemon and a sprig of fresh thyme were added to pan. I made sure to season along.
A pat of butter was added to pan under low heat. Then, salmon was added back to pan in order to soak up all the aromatic flavors. And, because fish love acid, I decided to further add a few capers along with finely chopped parsley for garnish.
Seared salmon was served over whole grain pasta (spaghetti) along with left-over grilled eggplant and feta cheese.
My palate and I were in a seafood kind of mood for supper. It was quite a delightful change to place a hold on the feathery one (chicken) and indulged in a light yet satisfying seafood meal.
On my last shopping trip I secured a couple Mahi mahi steaks. Mahi mahi are commonly known as dorado or dolphin fish; but, they’re no way related to dolphins. These are found in tropical and subtropical waters worldwide.
After seasoning with salt, black pepper and crushed garlic, I allowed them to sit for about half an hour. Remnants of garlic were removed and fish dried with paper towel. In a hot skillet, olive oil was added with a few sprigs of thyme. Steaks were pan-seared on both sides for approximately six minutes per side and set aside.
Chopped onions were then added to pan along with a pat of butter. Onions were softened and a splash of water and fresh squeeze of lemon to make up a butter/lemon sauce. Under low heat, steaks were added back to pan to soak up all the flavors. Steaks were topped with a few capers to finish.
I served pan-seared Mahi mahi with pan-roasted grape tomatoes, garlic-flavored asparagus spears, a slice of nature’s butter (avocado) and a herb rice.
Summer is here in peak performance. And nothing screams summer than smelling the different aromas of grilling. So, I couldn’t wait to put my indoor pan grill to use. A couple of days ago, I purchased a piece of fillet wild salmon. I did a quick marinade of same with a drizzle of olive oil, salt, black pepper, and crushed garlic. I had this sit for approximately half an hour.
I heated my grill pan on low to medium heat. I removed garlic from salmon and placed fish on grill skin side down first.Salmon was cooked for approximately four to five minutes per side. I also got a couple small summer squash in on the action. I sliced these length-wise, brushed with oil, and seasoned with a pinch of salt and black.
Grilled wild salmon was served with wedges of roasted sweet potatoes along with nature’s butter (avocado). Of course, because seafood loves acid, I made a lemon/orange/butter sauce with capers. This was used to top fish. I garnished with finely chopped parsley.
I’ve experienced both repeatedly. I love them because they keep me satiated for hours. Moreover, when I’m in a state of rush, they take minutes to prepare and cook delicious dishes. I guess that’s why after a hectic day on the grind, I chose to make yours truly a salmon and sweet potato meal. In addition, based on studies, salmon is an oily fish that has loads of omega fatty acids that are excellent for heart health. And sweet potatoes are perfect to keep the glucose level within the body at an even keel.
With those health factors in mind, I decided to prepare a dish that would reintroduce and surprise these foods to my palate. I just didn’t wish to have baked potatoes and broiled salmon as I would sometime enjoy. I wanted something different that would whet my taste buds and soothe my stomach.
So, I decided on sweet potato patties and grilled salmon with a tantalizing and refreshing glaze of citrus and honey. I gave a quick scrub to my potatoes, dried and pricked them. I would I’ve preferred to bake them in a conventional oven to garner more sweetness; however, your truly didn’t have the time. Thus, they were baked in the micro-wave.
I did a quick seasoning of salmon with salt, black pepper and crushed garlic. Grill pan was heated under low to medium heat. The garlic was removed from salmon. Fish was dried and brushed with a little olive oil; then placed on the grill for approximately three to four minutes on each side.
Salmon slices were brushed with citrus and honey glaze with a few capers and allowed to rest for a few minutes for glaze to soak in. This was placed on a baking sheet with thin pieces of lemon. Salmon was then placed under broiler for another seven minutes for completion which developed a beautiful crust.
The skin was removed from sweet potatoes. Then, these were smashed with a fork. To that, I added a pinch of salt, a generous sprinkle of cinnamon, Japanese bread crumbs and a teaspoon of honey. Patties were formed then lightly dredged in whole wheat flour.
Under a low to medium heat, a combination of canola and olive oil was placed in skillet. Patties were placed in skillet and browned on both sides. They emitted warm and inviting aromas. It smelled like Thanksgiving in May.
Patties were drained on paper towel so as to remove residual grease. These golden wonders were served with their ideal bedfellow of grilled citrus/honey salmon. On the side,sliced tomatoes from the vine along with nature’s butter (avocado) were sprinkled with salt, black pepper and a squeeze of lemon.
It didn’t take me long to decide on what to prepare and cook for supper. You see, already I had tomatoes (vine-ripe/plummy) perched onto of my counter. With a quick stretch, I fetched my smooth and shiny eggplant along with olives, capers, onions, scallion. I allowed my cutting board and chef’s knife to do the talking and chopped they did.
In a small sauce pan, a drizzle of olive oil was added. Then, onions were sautéed making sure to season along with salt and black pepper, dried oregano, and basil. Tomatoes were then tossed in along with crushed garlic, chopped olives, capers, thyme, pinch of sugar and a splash of red wine vinegar. Sauce simmered on low heat until finished.
Eggplant was sliced and sprinkled with a pinch of salt in order to extract any bitter taste.
After brushing slices of eggplant with olive oil, these were placed on heated grill pan for cooking.
Grilled eggplant slices were topped with fresh marinara sauce and feta cheese with a garnish of fresh parsley.
Seasoned shrimp was brought to room. Previously, this was seasoned with salt, pepper, paprika and crushed garlic. Garlic was removed and shrimp was drizzled with a little olive oil. Shrimp was placed on grill for approximately two minutes on each side. Then each shrimp was brushed with a glaze made up of lemon, orange juice, honey and a pinch of salt.
Chicken winglets were seasoned with a drizzle of olive oil, salt, black pepper, crushed garlic along with a splash of soy sauce at least four hours beforehand. These were then brought to room temperature then placed on a foiled baking sheet for roasting.
Chicken roasted in oven at 380 degrees for approximately 40 minutes turning once. Chicken winglets were brushed with similar citrus and honey glaze. Then, an additional ten minutes were added at a temperature of 400 degrees.