Tamari-Glazed Salmon

Tamari-Glazed Salmon
Prep Time
20 minutes, plus 2 hours marinate time
Number of Servings
Serves 2
Ingredients
  • 2 Tbsp tamari (gluten-free soy sauce)
  • 2 Tbsp honey
  • [q:1 1/2] Tbsp lemon juice
  • Pinch of red chili pepper flakes
  • 1 lb salmon, cut into two pieces
  • 1 Tbsp oil
  • 2 tsp sesame seeds
Directions
  1. Whisk together tamari, honey, lemon juice, and pepper flakes in a small bowl.
  2. Place salmon pieces in a shallow bowl. Pour tamari mixture over salmon and let marinate in fridge for 2 hours.
  3. Heat oil over medium heat in a pan. Add salmon, setting aside any extra marinade. Cook salmon for 3 minutes per side. Add reserved marinade to pan and let it cook for 2 minutes, creating a glaze for the salmon.
  4. Garnish salmon with sesame seeds and serve.
Nutrition Info
633 Calories, 49 g Protein, 22 g Carbohydrates, 19 g Total sugars (17 g Added sugars), 1 g Fiber, 39 g Total fat (8 g sat), 1,141 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin E, Phosphorus, [nut:4] Vitamin B1 (thiamine), [nut:3] Vitamin B2 (riboflavin), [nut:2] Vitamin C, Magnesium, Potassium, [nut:1] Folate, Iron, Zinc

One Pan Teriyaki Salmon Broccoli Rice

One Pan Teriyaki Salmon Broccoli Rice
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients
  • Broccoli florets
  • Avocado or olive oil
  • 3 Tbsp of your favorite teriyaki sauce or teriyaki coconut aminos
  • 1 can Safe Catch Wild Pacific Pink Salmon
  • Salt and pepper
  • Sesame seeds, for garnish (optional)
Directions
  1. Using a food processor, pulse broccoli florets until they are in small pieces, similar to the size of rice grains. Pulse until you yield 3 cups.
  2. Add a small drizzle of avocado or olive oil to a pan, and heat over medium heat.
  3. Add “riced” broccoli to heated pan and stir. Reduce heat to medium-low and cover pan with a lid to steam broccoli rice. Stir often.
  4. When broccoli rice is cooked to your liking, add 1 tablespoon of teriyaki sauce at a time, stirring it into broccoli rice. (Add more sauce if necessary.)
  5. Open can of salmon (do not drain!). Flake salmon with a fork and add salmon to broccoli mixture. Stir to combine and heat through. Season to taste with salt and pepper.
  6. Top with sesame seeds, if desired, and enjoy!
Nutrition Info
Made with teriyaki sauce and 1 tablespoon each avocado oil and sesame seeds: 267 Calories, 24 g Protein, 42 mg Cholesterol, 15 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 4 g Fiber, 14 g Total fat (2 g sat), 1,142 mg Sodium, [nut:5] Vitamin C, Vitamin K, [nut:2] Vitamin B6, Folate, Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Calcium, Iron, Magnesium, Potassium

Cajun Tuna & Salmon Sausage Pasta

Cajun Tuna & Salmon Sausage Pasta
Prep Time
10 to 15 minutes, plus 15 to 20 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 12 oz. Box of Farfalle Pasta
  • 1 Can Safe Catch Ahi in Avocado Oil
  • 3 Blue Circle Lemon Dill Salmon Sausages
  • [q:2/3] cup Diced Yellow Onion
  • 1 Tbsp and 3 Tbsp Butter or Ghee
  • Juice From [q:1/2] Lemon
  • 1 Tbsp Pressed or Minced Fresh Garlic
  • [q:1 1/2] cups Frozen Corn
  • 3 Tbsp Cajun Seasoning
  • [q:1/4] cup Fresh Dill, Chopped
  • Salt to Taste
  • Optional Garnishes:
    • More Dill
    • Chopped Fresh Tomatoes
Directions
  1. Preheat the oven to 375°F.
  2. Place your salmon sausages on a parchment-paper-lined baking tray and bake for 12 minutes. Set them aside.
  3. While your sausages are cooking, start preparing the pasta. Follow the cooking instructions in your pasta book. Use a strainer to drain the pasta and let it sit in the strainer while you prepare the other ingredients.
  4. In the same pot you cooked your pasta, add the onion, 1 tablespoon of butter, and lemon juice. Cook until the onions are soft and translucent. Add garlic and mix.
  5. Reduce the heat, add 3 more tablespoons of butter, and return the pasta to the pot. Gently coat it with the melted butter and onions.
  6. Add Cajun seasoning, frozen corn, and dill, and combine everything evenly.
  7. Do not drain. Use a fork to flake the tuna into the liquids. Add it to the pasta pot and stir.
  8. Gently slice your salmon sausages into rounds and add them to the pot, gently combining them with the pasta. Remember to stir everything occasionally.
  9. Serve and garnish if you wish. Enjoy!
Nutrition Info
Made with unsalted butter and garnished with [q:1/2] cup tomatoes: 564 Calories, 23 g Protein, 44 mg Cholesterol, 81 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 18 g Total fat (8 g sat), 591 mg Sodium, [nut:5] Vitamin B3 (niacin), [nut:4] Vitamin B6, Phosphorus, [nut:3] Vitamin B12, [nut:2] Vitamin B1 (thiamine), Vitamin K, Magnesium, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Folate, Iron, Potassium, Zinc

Salad of Warm Smoked Fish

Salad of Warm Smoked Fish
with Blueberries, Avocado, Walnuts & Greens
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients

Honey-Chia Dressing

  • 3 Tbsp extra-virgin olive oil 1 Tbsp white wine vinegar 1 tsp honey
  • 1 Tbsp chia seeds
  • Good pinch salt

Salad

  • 2 handfuls each arugula, baby spinach leaves, and baby kale, washed and dried
  • 1 small red onion, halved and thinly sliced
  • [q:3 3⁄4] oz blueberries
  • 1 avocado, peeled, pitted, and diced
  • 8 oz warm smoked salmon, flaked
  • 12 walnuts, halved, toasted, and roughly chopped
  • Edible flowers, chives, or wild garlic flowers to garnish (optional)
Directions
  1. Whisk ingredients for dressing together.
  2. Put greens into a bowl. Sprinkle with dressing. Add onion and blueberries. Toss gently to coat. Pile onto a serving plate. Sprinkle with avocado, warm smoked fish, and walnuts on top. Fork up gently.
  3. Garnish with edible flowers, if desired.
Nutrition Info
368 Calories, 15 g Protein, 13 mg Cholesterol, 16 g Carbohydrates, 6 g Total sugars (1 g Added sugars), 7 g Fiber, 29 g Total fat (4 g sat), 496 mg Sodium, [nutrition:5] Vitamin B12, Vitamin D, Vitamin K, [nutrition:3] Vitamin B6, Phosphorus, [nutrition:2] Vitamin B3 (niacin), C, E, Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc

Maple Salmon Bites

Maple Salmon Bites
Prep Time
15 minutes
Number of Servings
Serves 3
Ingredients
  • [q:1/2] tsp Dijon mustard
  • 2 Tbsp pure maple syrup
  • 2 Tbsp gluten-free tamari or coconut aminos
  • [q:1/4] tsp red pepper flakes
  • 1 (2 inch) piece peeled fresh ginger
  • 3 cloves garlic, peeled
  • 1 lb wild salmon, cut into 2-inch cubes
  • 1 tsp smoked paprika
  • [q:1 1/2] Tbsp ghee, divide
Directions
  1. Preheat oven to 275°.
  2. Make sauce: in a small bowl, combine mustard, maple syrup, tamari, and red pepper flakes. Grate ginger and garlic directly into bowl. Stir well to combine.
  3. Place salmon in a large bowl. Sprinkle smoked paprika on fish and massage until coated.
  4. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of the ghee to skillet. Add fish, skin side down, to pan, dividing it into batches, if necessary, to avoid crowding skillet. Cook for 1 minute.
  5. If cooking in batches, remove fish from pan. Add more ghee, if necessary, and brown second batch of fish. Continue until all salmon has been cooked.
  6. Add all fish back to pan and lower heat to medium. Pour sauce into pan and stir to coat fish. Cook for 1 minute. Transfer pan to oven and cook for 4 to 5 minutes, or until cooked through.
Nutrition Info
421 Calories, 33 g Protein, 100 mg Cholesterol, 11 g Carbohydrates, 8 g Total sugars (8 g Added sugars), 1 g Fiber, 27 g Total fat (9 g sat), 772 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin A, Folate, Magnesium, Potassium

Crunchy Mustard-Crusted Salmon

Crunchy Mustard-Crusted Salmon
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • 2 Tbsp, plus 1 tsp apple cider vinegar
  • 2 Tbsp country-style Dijon mustard
  • [q:1 1/2] tsp dry mustard
  • [q:1/3] cup vegetable oil
  • [q:1 1/2] to 2 lb salmon fillet, skin removed
  • Fresh thyme leaves, chopped
  • Salt and freshly ground black pepper
  • 1 cup fresh whole-wheat breadcrumbs
  • Sunflower or radish sprouts
Directions
  1. Place vinegar and both mustards in a blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms.
  2. Preheat oven to 375°. Lightly grease a 13 x 9-inch baking dish. Arrange salmon in prepared dish. Season with thyme and salt and pepper to taste. Spread mustard sauce over salmon, covering completely. Press breadcrumbs onto salmon.
  3. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
  4. Using a large spatula as an aid, transfer salmon fillet to a serving platter. Garnish with sprouts. Serve.
Nutrition Info
631 Calories, 78 g Protein, 14 g Carbohydrates, 1 g Fiber, 27 g Total Fat (4 g sat, 14 g mono, 6 g poly), 530 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B12, Vitamin D, Selenium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), [nutrition:2] Vitamin B6, Vitamin E, Pantothenic acid, Iron, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Calcium, Copper, Manganese, Zinc

Grilled Salmon with Louisiana Remoulade

Grilled Salmon with Louisiana Remoulade
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Prepare a charcoal grill with a medium fire, concentrating hot coals on one side of kettle.
  2. Season salmon with salt and let it rest for 20 minutes. Lightly drizzle fish with oil. Place fish skin side down on grill over hot coals. Cook until edges of fish begin to crisp, about 3 to 4 minutes. Lift entire grill grate and rotate it so fish rests opposite hot coals. Cover grill and continue to cook over indirect heat until fish is done.
  3. Serve with Louisiana Remoulade.
Nutrition Info
459 Calories, 22 g Protein, 3 g Carbohydrates, 1 g Fiber, 40 g Total fat (7 g sat), 604 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B12, E, [nutrition:4] Vitamin B6, K, [nutrition:3] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Iron, Magnesium, Potassium

Sesame Salmon with Grapefruit Slaw

Sesame Salmon with Grapefruit Slaw
Prep Time
45 minutes prep time
Number of Servings
4
Ingredients
  • [q:1/2] head napa cabbage (1 lb)
  • 3 carrots
  • 3 scallions
  • 1 red grapefruit
  • 1 jalapeño
  • 4 (6- to 8-oz) skin-on salmon fillets, 1- to [q:1 1/2]-inches thick
  • Salt and pepper
  • 2 Tbsp sesame seeds, divided
  • [q:1/4] cup vegetable oil
  • 3 Tbsp rice vinegar
Directions
  1. Prep fruit and vegetables: Remove core from cabbage and then slice thin. Peel and then shred carrots. Slice scallions thin. Cut away peel and pith from grapefruit and cut into quarters. Slice quarters crosswise into [q:1/4] inch–thick pieces. Cut jalapeño in half lengthwise, seed, and slice thin.
  2. Prep salmon: Pat salmon dry with paper towels and then season with salt and pepper. Sprinkle flesh sides of fillets evenly with 1 tablespoon of the sesame seeds.
  3. Render salmon skin: Arrange salmon, skin side down, in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat from skin renders, about 7 minutes.
  4. Continue cooking salmon: Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125° (for medium-rare), about 7 minutes.
  5. Make dressing: While salmon cooks, whisk oil, vinegar, remaining 1 tablespoon sesame seeds, [q:1/2] teaspoon salt, and [q:1/4] teaspoon pepper together in a large bowl.
  6. Make slaw and finish dish: Add cabbage, carrots, scallions, grapefruit, and jalapeño to dressing in bowl and toss to combine. Season with salt and pepper to taste. Serve salmon with slaw.
Nutrition Info
555 Calories, 37 g Protein, 13 g Carbohydrates, 3 g Fiber, 39 g Total fat (6 g sat), 426 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, B12, E, Phosphorus, [nutrition:4] Vitamin A, C, [nutrition:3]​ Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), K, [nutrition:1] Calcium, Folate, Magnesium, Potassium, Zinc

One-Sheet Asian Salmon, Snap Peas, and Potatoes

One-Sheet Asian Salmon, Snap Peas, and Potatoes
Prep Time
40 min
prep time
Number of Servings
serves 6
Ingredients
  • 1 to 3 Tbsp olive oil, divided
  • 3 large potatoes, peeled and chopped into 1-inch pieces
  • Kosher salt and black pepper
  • [q:1/4] cup low-sodium soy sauce
  • 1 garlic clove, crushed
  • [q:1/2] tsp sesame oil
  • 12 oz fresh or frozen sugar snap peas
  • 6 salmon fillets
Directions
  1. Preheat oven to 400°. Grease a large baking sheet with several teaspoons of the olive oil.
  2. In a large bowl, drizzle 1 tablespoon or more of the olive oil over the potatoes. Season with salt and pepper and toss to coat potatoes with oil. Spread potatoes over one end of prepared baking sheet and roast for 10 minutes.
  3. Meanwhile, in a small bowl, stir together soy sauce, garlic, and sesame oil and season with pepper.
  4. In the same bowl you used for the potatoes, drizzle snap peas with remaining olive oil and season with salt and [q:1/4] teaspoon pepper.
  5. Pull baking sheet from oven and place salmon fillets on pan. Pour soy sauce mixture over salmon. Add snap peas to pan as well. Bake for 15 to 20 minutes, until salmon flakes easily with a fork and potatoes are tender.
Nutrition Info
960 Calories, 86 g Protein, 24 g Carbohydrates, 4 g Fiber, 56 g Total fat (12 g sat), 722 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B3 (niacin), B6, B12, C, E, Phosphorus, Potassium, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Magnesium, [nutrition:2] Vitamin K, Iron, [nutrition:1] Zinc

Grilled Organic Salmon Fillets

Grilled Organic Salmon Fillets
Prep Time
20 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil, plus more for brushing the grates
  • 4 (6 to 8 oz) skin-on organic salmon fillets
  • Sea salt and freshly ground black pepper
Directions
  1. Preheat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray grates with oil.
  2. Rinse salmon and pat it dry with a paper towel. Put salmon in a large bowl and drizzle with the 2 tablespoons of oil. Using your hands, rub oil evenly all over both sides of fish. Season with salt and pepper.
  3. Place salmon on preheated grill flesh-side down first to prevent sticking. Cook for 3 minutes per side for medium-rare and 4 minutes per side for well-done. Be patient and resist the temptation to flip sooner or salmon will stick. Remove salmon from grill and serve, if desired, with Corn & Edamame Salad.
Nutrition Info
531 Calories, 46 g Protein, 37 g Total fat (8 g sat), 425 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, B12, Phosphorus, [nutrition:4] Vitamin E, [nutrition:3] Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), Potassium, [nutrition:1] Vitamin C, Magnesium
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