Perfectly Simple Salmon

Sometimes salmon just needs to be done simply.  

Easy flavors that enhance the flavor without over powering it.

Lemon and parsley will always make it happen.  Always.

Perfectly Simple Salmon

1/2 salmon, cut lengthwise

1 tbsp. salt

1 tbsp. freshly cracked pepper

1 large lemon, sliced into 1/4" thick rounds, zest removed first!

1/2 c. italian parsley minced

Preheat the oven to 325 degrees.

Place the salmon filet on parchment paper skin side up on a sheet pan.  Salt and pepper with 1/2 tbsp. of each.  Place in oven and cook for 10 minutes.

Remove from oven.  Flip the filet, carefully.   I suggest using two fish spatulas.

Once the salmon is flesh side up, put remainder of salt and pepper evenly on the fish.  Evenly sprinkle the parsley and zest on the fish and then place the lemon slices on.  Bake for an additional 10-15 minutes depending on thickness of filet.  The thickest part should feel slightly firm.  Similar to the skin in between your thumb and first finger.  However, I prefer my salmon medium, so you may want to cook it more if you don't.

Remove from oven and allow to sit about 10 minutes.

Slice and serve, squeezing cooked lemon over the top if you enjoy a little more lemon flavor!

Coconut Lemon Pepper Shrimp

This month my challenge is the Whole 30.  If you aren't familiar with it, it's very similar to paleo but with a little extra push on whole food.  Meaning, no paleoified baked goods, no sweeteners (that are allowed on paleo) and no grassfed dairy.  I started Monday and it will be fun coming up with recipes that are specifically Whole 30 but completely paleo too.

The first night I made an incredible beef stew, but since I just posted a soup I will wait a few days to get that recipe on the blog.  Last night shrimp was on the menu.  But not any shrimp, mind you.  Insanely good coconut lemon pepper shrimp.  So good that I didn't even miss the butter I would have used to finish the sauce for this dish.

Coconut Lemon Pepper Shrimp

1 lb. shrimp

zest of 3 lemons

juice of 1 lemon

1/2 tbsp. freshly ground pepper 

1 tsp. salt

2 tbsp. coconut oil

1 1/2 c. vegetable stock

juice of 1/2 lemon

2 tbsp. coconut butter

Place the shrimp in a bowl with zest, juice of 1 lemon, pepper and salt.  Stir until shrimp are evenly coated.  Do not allow this mixture to sit too long as with traditional marinades or it will start to cook the shrimp. 

In a large saute pan, heat the coconut oil over medium high heat.  Add the shrimp and cook until pink and slightly firm, about 3-5 minutes until they look almost cooked through.

Remove and set aside while you do the sauce.

Add the stock and remaining lemon juice and reduce by half.  Then and the coconut butter and whisk until it blends and sauce starts to thicken, which will be pretty quick.

Salt and pepper to taste.  

Return the shrimp back to the pan and heat for an additional minute, stirring to coat.

Serve over caulirice.

Sesame Seared Tuna

I know I recently posted another tuna recipe, but they had some yellow fin the other day that looked pretty decent for Iowa (mind you, not the blood red you get when it comes fresh out of the ocean, but hey, beggars can't be choosey).  Turns out, I am glad I got it.  It was delicious.  Fresh, mild and slightly sweet like yellowfin should be.  Yellow fin, if fresh enough, doesn't need anything to make it taste better.  Simplicity is best.  The ONLY exception would be when it is used in a spicy tuna roll.  I mean, really, you can't go wrong when you are adding mayo and sriracha, right?

Anyway, I need seared tuna with a sesame crust would be perfect.  This is how I make mine.

Sesame Seared Tuna

1 tbsp. coconut aminos

1 tsp. sesame oil

1/4 c. sesame seeds

salt

2 yellow fin tuna steaks

Preheat your grill to high.  The temperature on my grill usually overs around 700 degrees.

Whisk the aminos and oil together.  Lightly dry the tuna steaks with a paper towel to remove any built up moisture.  Brush one side with the amino and oil mixture and then coat with sesame seeds, pressing the seeds slightly with your hand.  Lightly salt and then turn over and repeat on the other side.  

Place the tuna on the grill and sear 3-5 minutes.  This all depends on the thickness of your tuna steak.  About 1/8 of the edge all around should be cooked, leaving the majority of the steak rare.  You can cook it more if you aren't used to a rare tuna, but I wouldn't cook it anymore than having the edges around 1/4.  If you can't eat yellow fin rare, or medium rare at best, don't even waste your money buying it.  Capiche?

Dip in some coconut aminos if you choose.  

Sublimely delicious and foodgasmic this is.

Seared Albacore Tuna/Smokey Tomatillo Sauce

Even though we aren't on the coast, we are fortunate enough to have a couple of places that get good quality fish once in awhile.  Albacore happened to be the catch of the day and I couldn't pass it up.

Tomatillos were also calling my name and I knew a smokey tomatillo sauce would go perfectly with the tuna.

If you have a problem with raw fish, this might not be for you.  You absolutely cannot eat tuna well done.  It has to be rare or medium rare.  The tuna will get too dry and you will loose the delicate flavor.

Seared Tuna w/Smokey Tomatillo Sauce

1 tbsp. olive oil

1/2 large onion, diced

1/2 lb. tomatillos, quartered

2 -4 tsp. cumin

1-2 tsp. coriander

1 tsp. salt

1/2 tsp. pepper

6 tuna steaks

In a saute pan over medium heat, add the oil and onion.  Cook the onion until it starts to caramelize, about 7-10 minutes.  Add the tomatillos and continue cooking until they are soft and tender.  Remove the onions and tomatillos and place in a blenders.  Increase the heat to medium high and add an additional 1 tbsp. olive oil.  Add the cumin and coriander, stirring frequently, until fragrant.  Return the onion mixture back to the pan and stir well.  Put the mixture back in the blender and mix until a smooth sauce.  Salt and pepper to taste.  Add additional cumin if you prefer.

When the sauce is finish, heat a grill pan (or grill) over high heat.  Coat the grill with coconut oil.  When the grill is to temperature, add the tuna steaks and cook about 3-5 minutes, or until you see about 1/4 inch of cooked tuna,  Turn the steak over and sear an additional 3-5 minutes so it is evenly cooked on the other side.

Serve immediately with a dollop of the tomatillo sauce and fresh squeezed lime.

5 Course Paleo Dinner for Four

One of the many positive aspects of the CrossFit gym I attend, CrossFit Primal, is the charitable functions they have. This past February they held an awards banquet called the "Woddy Awards".  It was a fun night.  Dressing up, dinner and dancing.  They also held a silent auction to benefit a local charity so I decided to donate a 5 course paleo dinner.  The winners and I were finally able to get a date that worked for everyone and this is what I served:

Amuse Bouche

Scallop and Shrimp Tequila Citrus Ceviche

4 sea scallops, rinsed, cleaned and sliced into strips

4 jumbo shrimp, deveined, shelled and sliced in 1/2 inch thin pieces

2 limes, juiced

zest of 1 lime

1/2 orange,  juiced, using half of the juice

zest of 1 orange

2 tbsp. quality tequila 

salt to taste

Mix the citrus juices, zest, and tequila together.  Fold into the scallops and shrimp.  Refrigerate, stirring once in a while, until the scallops turn opaque and the shrimp is pink, at least six hours.  Salt to taste.  Drain most of the liquid and serve with a leaf of cilantro.

 Second Course

Raw Vegetable Salad/Cilantro Dressing

1/2 lb. asparagus,  4 carrots and one jicama, cut into thin strips using a peeler

1/2 c. cilantro, minced

1/2 c. olive oil

3-4 tbsp. apple cider vinegar

2 tsp. Dijon mustard

1 tbsp. honey

salt and pepper to taste

Whisk all the dressing ingredients together and then, using an immersion blender, mix until the dressing is thick.  Fold into vegetables.  Salt and pepper to taste.

Third Course

Gazpacho/Avocado Crema

10-12 Roma tomatoes, seeded

1 red bell pepper, seeded

1 green bell pepper, seeded

1 small cucumber

1/4 red onion

1/2 jalapeño

juice of one lime

1 avocado

1/2 coconut milk, canned

Cut all of the vegetables into similar sizes.  In a vitamix or food processor, place onions, peppers, cucumber and tomatoes.  Use attachment, turn onto low and push down vegetables as they start to blend while gradually increasing speed.  Mix until blended to desired consistency.  Add lime juice and salt and pepper to taste.

For the crema, mix the avocado and coconut milk with an immersion blender until smooth, but not overly thick.  Serve a dollop in the center of the gazpacho.

Fourth Course

Chicken/Chipotle Butter Sauce and Roasted Mixed Peppers

2 tbsp. butter

2 tbsp. olive oil

4 chicken breasts, pounded to same thickness 

1 c. white wine

1 chipotle in adobo, minced

4 tbsp. butter

salt and pepper to taste

1 lb. variety of mixed peppers and tomatillos (cut into fourths), roasted (Coat each pepper and tomatillo in oil and the grill until charred slightly on each side)

Heat large saute pan over medium high heat until butter oil mix starts to brown.  Add chicken, cooking until golden brown, about 5-8 minutes and then turn.  Finish cooking and set in a warm oven while you make the sauce.

Increase the heat in the pan to high and add the wine and allow it to reduce by half.  Add the chipotle and cook for a few minutes, then slowly whisk in the butter so it mixes into the wine and becomes cohesive.  Salt and pepper to taste.  Remove the chicken from oven and return it to the pan, as well as any accumulated juices.  Turn chicken a few times to coat in sauce.  Remove and slice into slices.

While the chicken is cooking, slice the peppers and remove the seeds.  Then return to a small saute pan and cook over medium until they are heated again.

Place pepper mixtures on plate, then add chicken slices, and top with a couple of spoonfuls of the butter sauce.

Dessert

Raspberry Pot de Creme

5 ounces dark chocolate, at least 60%.  

6 tbsp. Chambord

3 egg yolks

1/2 c. raw honey

3/4 c. coconut milk

Melt the chocolate with the Chamord in a bowl over a pan of almost boiling water.  One the chocolate starts to melt, stir consistently until it is all melted and then remove from heat.

Meanwhile, in a food processor add the egg yolks and honey, mixing well.  Scrape down sides and pulse again a time or two.  While the processor is going, slowly add the chocolate, scraping down sides about half way through and finish adding remaining chocolate.  Slowly add coconut milk until the mixture is blended well.

Pour into serving size dishes (or one large dish, right Yoder?) and refrigerate for about 30 minutes, then cover with plastic wrap and continue to refrigerate until they are set, at least four hours.  Remove about 15 minutes prior to serving, taking off plastic.  Serve with a dollop of coconut whip cream.

Coconut Ginger Shrimp and Vegetables

One of my favorite spices is ginger.  I love sweet treats and savory dishes too.  The other night I was trying to come up with an idea for some shrimp that I had purchased.  It was raining and I wanted something comforting without being heavy.  Usually I would opt for a curry, but since I am the ONLY one in my family who likes it, is is unfortunately rare that I pull the "I don't care, I'm the Mom and the cook, so you get it regardless" card.  I happened across a lovely piece of ginger in my fridge and as people say, the rest is history.  Anyway, this dish has a lovely combination of flavors with the vegetables I chose because they don't overpower the coconut ginger sauce.

2 tbsp. coconut oil

1 small onion, cut in half and then thinly sliced6 cloves garlic, minced

5 carrots, thinly sliced

1 bunch asparagus, thinly sliced

8 oz. mushrooms, thinly sliced1/4 c. ginger, minced

3 small zucchini, julienned

1 1/2 c. vegetable stock

1 lb. shrimp

1 c. coconut milk

Add the oil into a large saute pan of medium heat.  Put in the onion, cooking until the onion becomes translucent, about 3-5 minutes.  Add the asparagus and carrot and cook 5 minutes.  Add the mushroom, ginger and garlic, cooking about 3-5 minutes until the ginger is very fragrant.  Increase the heat to medium high and add the zucchini and vegetable stock.  Cook until the vegetables are tender and the liquid is reduced to about 1/2 cup.  Reduce the heat back to medium and add the coconut milk, warming for a few minutes.  Then add the shrimp and cook until the shrimp is done, about 5 minutes, depending on the size of shrimp.  Shrimp are done just when the start to curl and turn pink.  In a sauce, they will continue to cook so you don't want to leave them on the heat longer than necessary or they will be grainy and chewy.  Salt and pepper to taste.

Grilled Mahi Mahi Caesar Salad

Warmer weather, for the time being at least, means a lot more greens in this house.  I really don't think that you can end an 80 degree day better than with a great salad for dinner.  Relaxing on the patio is essential too.

Here's another ode to St. Lucia.  This was one of my favorite meals, so much so that I went to the restaurant twice just to have it.  BEST MAHI MAHI EVER.

One of my local loves is Allspice, a quaint little spice shop in the East Village.  I get in trouble in that store.  It's dangerous for someone like me because I feel just like a kid going into a candy store.

They had some new vinegars at my last visit and I was super excited to see a Mango White Balsamic.  And before you think that there is no way you would use a fruity vinegar for Caesar dressing, think again my friends.  It was a perfect balance of sweet and savory.

If you live in Des Moines, go there.  Soon.  You won't regret it.  Well, maybe your bank balance will.

1 lb. mahi mahi, cut into even size strips

2-3 tbsp. olive oil

Malden sea salt and freshly ground pepper

3 heads romaine, shredded by hand or lettuce knife into bite size pieces

1/2 c. excellent quality olive oil

1/4-1/3 c. mango white balsamic vinegar

1 egg yolk

1 tbsp. Dijon mustard

1-2 cloves garlic, minced*

2 anchovy fillets, minced

Prepare grill by preheating.  Coat fish in olive oil and generously salt and pepper.  Grill over medium high heat until done, about 10-15 minutes depending on the thickness of your fillet.  Set aside while you prepare the vinaigrette.

Put all the dressing ingredients in a bowl big enough to use an immersion blender.  (I'm telling you, this is essential for a perfect creamy dressing!)  Using low setting on blender, mix until thick and foamy.  It won't take long.  Adjust oil and/or vinegar as needed.  Salt and pepper to taste.

Cut the mahi mahi into bite sizes pieces and place on top of romaine.  Pour dressing over the top, lightly pepper and add a quick few shavings of Parmesan if you allow dairy in your diet.

*A side note on garlic.  I find that if I remove the peel and lightly blanch it in boiling water, that you get a smoother taste and that it doesn't overpower what you are eating.  I use this method anytime garlic is not being cooked in a recipe.

Lobster Newburg

My trip was great.  I could have used another 10 days on the beautiful island of St. Lucia.  The weather was perfect, around 85 degrees every single day.  The people were wonderful, the food was delicious and the scenery was breathtaking.  Go check on my pictures on ginniecolemanphotography.com.

Anyway, right before I left I came up with this spin on the traditional Lobster Newburg that I think you might like, unless you are a purist and don't eat dairy.  But I am fortunate enough to be able to get my hands on grass fed dairy, so once in awhile I use it.  This is once in awhile and totally worth it.  I promise.  Remember, don't thumb your nose...moderation in all things.  Use this as a cheat meal!

2 tbsp. ghee

1 bunch asparagus, cut into 1 inch pieces

4 egg yolks

1 c. heavy cream

3/4 c. kerrygold butter

3 tbsp. sherry

1 generous pinch saffron

pinch of ground nutmeg and ground cayenne pepper

salt to taste

1 lb. lobster meat, cooked and chopped into bite size pieces

Melt the ghee in a large saute pan over medium heat.  Add the asparagus, cooking until tender. Remove from pan.  Mix the egg yolks and the cream together in a small bowl.  Melt the butter in the pan and then slowly add in the cream mixture, whisking well.  Add the saffron, nutmeg, and pepper, again whisking.  Cook until the mixture starts to thicken, without boiling.  With the cream coats a spoon, about 10-15 minutes, salt to taste.  Then add the asparagus and lobster.  Finish with freshly ground white pepper.

Serve alone or over almond flour biscuits.

Pesto Crusted Salmon

Pesto is wonderful and can be adapted so easy.  You can use basil, which is traditional, or you can change the greens by using arugula, spinach, watercress...anything that your little heart desires.  But why stop there?  Mix up the nuts too.  You know what you like, so try it a different way sometime.  Traditional pesto is finished with Parmigiano-Reggiano, and it MUST be real parmesan, but I omitted it this time because I was in the midst of the 21 day sugar detox.  It was still good, but if you can get quality parmesan, grate it with a fine mircoplane and fold about 1/2 cup in the mixture after you have processed it.

4 c. basil

1/2 c. pine nuts

4 cloves garlic

1/2 c. olive oil

1 salmon fillet

salt and pepper

Preheat oven to 375 degrees. Prepare a sheet pan by placing a wire rack in it.  This allows the salmon to cook evenly.  I also oil the rack before placing the salmon on it to keep the skin from sticking.

In a processor, add the basil, pine nuts and garlic.  Pulse until finely chopped.  Add the oil in a slow steady stream and continue to mix until the pesto looks creamy.  Salt and pepper to taste.

Salt and pepper the salmon flesh and then coat the salmon, flesh side up, evenly with the pesto.  Bake 35-45 minutes or until the pesto is dark and the salmon is done to your desired preference.  (I prefer mine medium, but I also buy quality salmon.)

Salmon Cakes with Dill Lemon Vegetables

Who doesn't love crab cakes?  They are really a perfect combination of flavors, and paired with a Lemon Beurre Blanc you cannot go wrong.  However, tonight I needed to be quick and I just happened to have some canned salmon on hand.  And even though I didn't have time for the beurre blanc, the lemon sauce to go with the vegetables was perfect!

Salmon Cakes

2 cans salmon, drained  (wild caught)

2 eggs

1/2 c. almond flour

1 tbsp. dijon mustard

1/2 c. onion, fine dice

1/2 red bell, fine dice

1/4 c. minced parsley

2 tsp. salt

1 tsp. pepper

4 tbsp. coconut oil

Dill Lemon Vegetables

3 carrots, sliced diagonally

1 c. green beans, sliced diagonally

2 tbsp. coconut oil

1/2 tbsp. dill

1 tbsp. lemon juice

1 tsp. lemon zest

salt and pepper to taste

Preheat oil for vegetables in large saute pan over medium heat.  Add carrots and greens beans, stirring once in a while.  Cook about 12-14 minutes, then add lemon juice, dill, and lemon zest.  Cook an additional 3-5 minutes while waiting for cakes to finish.  Salt and pepper to taste.

Combine all of the ingredients for the salmon cakes until they are incorporated well.  Preheat medium pan over medium high heat with 2 tbsp. oil.  Form about 1/3 c. salmon mix into rounds and then place in pan.  Smash gently with the back of a spatula.  Cook until they are gold brown, about 3-5 minutes on each side.  Remove from pan, set on an oven proof plate and keep warm in an oven heated to 300 degrees.

Remove any little pieces that fall from the first batch, add the remaining 2 tbsp. coconut oil and repeat with forming and flattening the salmon cakes.

Serve with a splash of fresh lemon!

Mahi Mahi with Madeira Orange Sauce, Mashed Cauliflower, and Sauteed Spinach

What can I say to convince you that cauliflower mashed is just like regular potatoes?  Add a little nutritional yeast and you get that starchy taste that you may miss when you are just making the switch over.  Cauliflower, with its simplicity, has quickly become one of my new favorites.  There is so much you can do with it!

Got some great Mahi Mahi the other day and the night I fixed it, I wanted a savory sweat sauce.  Since oranges are in season, why not pair it with an orange marmalade?  

It turned out delightful.  You can never go wrong with sweet and savory together.

Fish

3 fillets Mahi Mahi, skin intact

salt and pepper

1 tsp. thyme

Cauliflower

1 head cauliflower, chopped into even pieces

1 c. water

2 tbsp. olive oil

1/2 c. almond milk

1 tbsp. nutritional yeast

1 tsp. fresh ground nutmeg

Spinach

1 tbsp. olive oil

1/2 onion, fine dice

1/2 red bell pepper, fine dice

6 cups spinach

Sauce

1 c. Madeira

2 tbsp. Dijon mustard

1/2 c. orange marmalade

1 tbsp. dill

salt and pepper to taste

Preheat an oven to 400 degrees.  Salt and pepper the flesh side of the fish, then add the thyme.  Place flesh side down on sheet pan.  Place in oven and cook 15-20 minutes depending on thickness.  The skin will begin to look dry...that is okay, I promise the fish will be moist.

While oven is preheating, add the cauliflower, water and olive oil to a large saute pan over high heat.  Bring to a boil, reduce heat to medium, cover and cook until the cauliflower is tender.

Heat the Madeira and Dijon in a small sauce pan until boiling and allow to reduce by half.  Add the marmalade and dill, whisking it well into the Madeira.  Lower to medium and allow the sauce to continue to reduce, whisking once in a while.  Watch it so it doesn't reduce too much, reduce to simmer if necessary.  Salt and pepper to taste to finish.

Heat the olive oil in a large saute pan over medium high heat.  Add the onion and pepper, cooking until tender and they start to caramelize.  Reduce heat to medium, add spinach and cook until the spinach is done, meaning tender and soft.  (about 6-8 minutes)  Pepper to taste and then set aside to keep warm.

The cauliflower should be done around this time.  Add everything in the pan into a food processor.  Process until the cauliflower breaks down.  Add almond milk, yeast and nutmeg, scraping down the sides and process until smooth.  Salt and pepper to taste.

Place cauliflower on heated plate, then spinach mix, and then a piece of the fish.  Lightly spoon the sauce over the top.

Enjoy!

I included this so you can see my recipe book.  I write as I am cooking, cross off and adjust measurements as I taste.  X ones that don't work.  It's a process...but it is fun!

Scallops with Orange Reduction and Spiced Vegetable Compote

I adore scallops.  They are not overly sweet, and mild enough that you can pretty much pair them with anything and they will be good.  But, they can be pretty intimidating for most people because they have a very narrow window in which they can be cooked perfectly.  Here is the secret.  HOT pan, quick sear, QUALITY scallops, and generously salt and peppered.

4 tbsp. coconut oil

1 lb. sea scallops

1/2 onion, medium dice

4 small carrots, medium dice

1 zucchini, medium dice

4 ribs celery, medium dice

1 tbsp. Chinese five spice powder

1 tsp. fresh minced ginger

1/2 c. white wine

juice of one orange

zest of two oranges

2 oranges, peeled and sectioned

For the compote, heat a medium sauté pan over medium heat.  Add 2 tbsp. coconut oil, and once melted, add onion.  Cook until the onion is translucent and starts to caramelize, about 5 minutes.  Add the carrot and celery and cook until they are crisp tender, about another 6-8 minutes.  Then add the zucchini, cooking until tender, about 5 minutes.  Add the chines five spice and stir well.  Reduce to low, cover and check once in awhile to make sure they vegetables aren't over cooking while you do the scallops.

Heat a large sauté pan on HIGH heat.  To get the scallops ready make sure they are clean and dry completely, using paper towel.  Salt and pepper generously.  Add the coconut oil to the pan and swirl it so it melts quickly.  When the oil just starts to ripple, but not smoke, add the scallops, allowing plenty of room in the pan in between each one.  Sear on each side for 2 minutes.  Remove from pan, set aside and cover with foil.  Add remaining scallops, cooking the same way.

Put the ginger in the pan after the scallops have been removed, cooking for about one minute.  Add wine to pan, keeping the heat on high.  Allow the wine to reduce by half.  Add the zest and juice, reduce to medium high heat and reduce again by half.  Add the orange sections, and salt and pepper to taste.  Spoon sauce over scallops and serve immediately.