Tag Archives: fish

Mediterranean Salmon Salad

Mediterranean Salmon Salad

This recipe puts a healthy Mediterranean twist on tuna (or salmon) salad and uses hummus instead of mayonnaise. You can leave out any ingredients that you dislike, or add in new ingredients like capers, fresh tomatoes or cucumber, feta cheese, or fresh basil.

Mediterranean Salmon Salad

Serves 2
Prep time 10 minutes
This recipe puts a healthy Mediterranean twist on tuna (or salmon) salad and uses hummus instead of mayonnaise. You can leave out any ingredients that you dislike, or add in new ingredients like capers, fresh tomatoes or cucumber, feta cheese, or fresh basil.

Ingredients

  • 1 6-oz can salmon or tuna (drained)
  • 1/4 cup red bell pepper or other color (diced)
  • 1/4 cup jarred artichoke hearts (quartered)
  • 2 tablespoons olives (sliced)
  • 2 tablespoons sundried tomatoes (julienned)
  • 2-3 tablespoons hummus
  • 1 tablespoon fresh parsley (minced)
  • 1 teaspoon lemon juice

Directions

Step 1
Combine all ingredients, starting with 2 tablespoons hummus. Add more if necessary to reach desired consistency. Serving suggestions: on mini bell peppers, in a lettuce or collard wrap, in a sandwich on whole grain bread, or on top of a salad.

Mediterranean Salmon Salad Mediterranean Salmon Salad Mediterranean Salmon Salad

 

Easy Tuna Lettuce Wraps without Mayo

Easy Mayo-Less Tuna Salad - low carb, gluten free, dairy free, egg free. Follow guesswhoscooking.com on Twitter @guesswhoscookin or Pinterest @ www.pinterest.com/guesswhoscookin Tuna salad on lettuce is an easy way to increase vegetables and decrease bread, and is refreshing and delicious!

 

Time: 5 minutes

Serves: 1

 

Ingredients

1 5-oz. can tuna, drained (light tuna preferred, such as tongol or skipjack)

1/4 cup red onion, finely diced

1 Tablespoon hummus

1 teaspoon capers (optional)

1/2 teaspoon Dijon mustard

3 pieces of romaine lettuce

1/4 medium avocado, sliced (optional)

 

Directions

In a medium bowl, combine tuna, red onion, hummus, Dijon mustard, and capers. Stir to combine. Pile on romaine lettuce leaves and add optional avocado. Serve or refrigerate immediately (with tuna and lettuce separate).

 

Easy Mayo-Less Tuna Salad - low carb, gluten free, dairy free, egg free. Follow guesswhoscooking.com on Twitter @guesswhoscookin or Pinterest @ www.pinterest.com/guesswhoscookin

Fishy Nuggets

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

 

Ingredients

2 cans tuna*, drained (or canned salmon, or fresh fish, cooked)

1/4 cup unsweetened shredded coconut

2 eggs, lightly beaten

1 teaspoon Dijon mustard (optional)

1/4 teaspoon garlic powder

1-2 tablespoons virgin coconut oil

salt and pepper to taste

Optional: 1/4 – 1/2 cup sautéed onion

 

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine tuna, egg, coconut, Dijon, and garlic powder. Heat a nonstick** skillet over medium-high heat, then add about 1/2 tablespoon coconut oil. Form tuna mixture into small nuggets, then add to pan. Once brown on one side, flip to the other side. Once nuggets are brown on both sides, place onto a baking sheet (lined with parchment paper) and bake for about 10 minutes, until the inside is fully cooked (contains raw eggs). Add salt and pepper to taste.

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

*Tuna: When it comes to mercury content, it’s better to choose skipjack or tongol tuna over albacore. In terms of the environment, it’s best to choose troll or pole caught fish, or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council. “Chunk light” tuna may be skipjack tuna, which is good, but it can also be yellowfin tuna, which tends to be higher in mercury. For more information, visit the Monterey Bay Aquarium’s Seafood Watch website: http://www.seafoodwatch.org/cr/seafoodwatch.aspx

**Nonstick skillets: I do not recommend Teflon-coating, which is traditionally used in most nonstick pans. I recommend a well-seasoned cast iron skillet or a ceramic-coated pan.

Note: You could add other seasonings, or switch out the coconut for another type of filler (oats, almond flour, etc.).

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

 

Ginger Soy Baked Cod

Ginger Soy Baked Cod - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 3

Time: 50 minutes

 

Ingredients

1 pound wild-caught cod

For marinade:

1/2 cup organic, low sodium tamari (soy-free option: coconut aminos)

1/3 cup rice wine vinegar

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon minced ginger

For garnish:

1 teaspoon sesame seeds

2 stalks green onions, sliced

 

Directions

In a medium bowl, combine marinade ingredients. Marinate cod in a zip-top bag or small shallow container for about 30 minutes. You could use this time to prepare my roasted carrots recipe (http://guesswhoscooking.com/2014/01/06/roasted-carrots/). You can add about 2 tablespoons of sugar (or honey or agave) to the marinade if you’d like the recipe to be sweeter and to achieve more browning, but I chose not to.

 

Preheat oven to 450 degrees F. Place cod on a baking sheet and bake for about 12 minutes, or until almost flakes with a fork. Top with sesame seeds, then broil for 2-4 minutes. Garnish with green onions and serve with a vegetable side (other suggestions – steamed broccoli, salad, sautéed green beans with garlic). Although I did not add sugar to my marinade, the sesame seeds gave it a nice crust-like crunch.

Ginger Soy Baked Cod - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Easy Miso Salmon

Miso Salmon 3

Ingredients

1 1/2 Lb Wild Alaskan Salmon

3 Tbsp Organic Miso

1 Tbsp Organic Low-Sodium Tamari

1 Tbsp Mirin or Rice Vinegar

Directions

1. Preheat oven to 350. Mix miso, tamari, and mirin/rice vinegar. Place salmon on a baking sheet and spread miso mixture on top.

2. Bake salmon for about 10 minutes, or until it is almost fully cooked. Turn on broiler and place salmon closer to broiler for 2-4 minutes, or until topping begins to brown.

Serving idea: Serve with Cauliflower Fried “Rice” (see previous post)

Miso Salmon 1

Miso Salmon 2

 

Miso Salmon 4