Category Archives: Fish & Seafood

Hickory Maple Salmon Bites on Pomegranate Apple Quinoa Salad

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There’s nothing like a dish that combines simplicity, flavor, and nutrition all in one beautiful presentation. That’s exactly what you get with this Hickory Maple Salmon Bites on Pomegranate Apple Quinoa Salad. Featuring pre-seasoned, ready-to-grill salmon from Cedar Bay Grilling, this recipe makes for an effortlessly impressive meal that’s perfect for weeknights or special occasions.

A colorful plate featuring Hickory Maple Salmon Bites atop a vibrant Pomegranate Apple Quinoa Salad. The dish is garnished with fresh spinach, jewel-like pomegranate arils, golden quinoa, crisp apple slices, and toasted pecans, all lightly drizzled with a creamy maple-lemon vinaigrette. The salmon bites are caramelized and crispy on the outside, perfectly complementing the fresh and hearty salad ingredients.

Effortless Salmon Preparation

Cedar Bay Grilling takes the guesswork out of cooking salmon. Their planked and pre-seasoned salmon filets are ready to cook straight from the packaging. For this dish, I used their 5-ounce Hickory Maple Salmon filets and transformed them into bite-sized pieces. By cutting each filet into eight segments, not only do you get the ideal size for layering over the quinoa salad, but you also expose more surface area for a crispy, caramelized crust while keeping the interior tender, succulent and flaky. Whether you grill, bake, or air fry, these bites are ready in under 15 minutes, making them as convenient as they are delicious.

A Salad That’s as Vibrant as It Is Nutritious

While the salmon cooks, you can quickly assemble the pomegranate apple quinoa salad (have pre-cooked quinoa on hand, even the pre-cooked kind in a pouch works). It’s a vibrant, nutrient-packed base that’s both hearty and refreshing. Here’s what makes it shine:

  • Quinoa: This protein-rich grain adds substance and texture, providing a neutral canvas to highlight the other ingredients.
  • Pomegranate Arils: Jewel-like bursts of tangy sweetness complement the savory salmon and nutty quinoa.
  • Apple: I chose Opal apples for their crispness and natural resistance to browning, ensuring the salad stays fresh and visually appealing.
  • Toasted Pecans: For a buttery crunch and depth of flavor.
  • Red Onion: A subtle sharpness that cuts through the sweetness of the fruit.
  • Spinach: A nutrient-dense leafy green that ties everything together.

Maple-Lemon Vinaigrette

To dress this salmon bowl, I created a creamy maple-lemon vinaigrette that adds a tangy sweetness and a touch of indulgence without overloading on calories. Greek yogurt serves as the base, making the dressing creamy and protein-rich, while fresh lemon juice and maple syrup balance the flavors beautifully.

Plating and Serving

To assemble layer the pomegranate quinoa salad in a shallow serving bowl and top with the crispy salmon bites. The contrast of colors—golden salmon, ruby pomegranate arils, emerald spinach, and snowy quinoa—makes for a feast for the eyes as well as the palate. Whether you’re hosting a dinner party or simply treating yourself, this dish is guaranteed to impress.

Why You’ll Love It

  • Quick and Easy: Pre-seasoned salmon and minimal prep make this dish perfect for busy schedules.
  • Nutritious and Balanced: Packed with lean protein, whole grains, healthy fats, and fresh produce.
  • Beautiful and Versatile: A show-stopping presentation that works as a main dish or a nourishing lunch.

With its blend of seasonal flavors, easy-for-anyone preparation, and nourishing ingredients, Hickory Maple Salmon Bites on Pomegranate Apple Quinoa Salad is a recipe you’ll return to again and again. Give it a try and experience how effortless gourmet cooking can be with Cedar Bay Grilling.

You can find Cedar Bay Grilling salmon at:  Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop n Shop and Roche Bros.

Also, follow for Cedar Bay Grilling recipes and news – Facebook and Instagram.

A colorful plate featuring Hickory Maple Salmon Bites atop a vibrant Pomegranate Apple Quinoa Salad. The dish is garnished with fresh spinach, jewel-like pomegranate arils, golden quinoa, crisp apple slices, and toasted pecans, all lightly drizzled with a creamy maple-lemon vinaigrette. The salmon bites are caramelized and crispy on the outside, perfectly complementing the fresh and hearty salad ingredients.
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Hickory Maple Salmon Bites on Pomegranate Apple Quinoa Salad
Prep Time
10 mins
Total Time
20 mins
 
Course: dinner, dinner, entree
Keyword: fish, pomegranate, quinoa, salmon, seafood
Calories: 593 kcal
Ingredients
  • 2 5- oz Hickory Maple Salmon Filets from Cedar Bay Grilling
  • ½ medium chopped golden opal apple or another variety
  • 4- ounce pomegranate arils
  • ¼ cup finely chopped red onion
  • 1/3 cup toasted chopped pecans
  • 3/4 cup cooked plain quinoa home cooked or plain from a pouch
  • 2 cups coarsely chopped fresh spinach
Dressing:
  • 2 tsp olive oil
  • 1 tsp apple cider vinegar
  • 2 tsp fresh lemon juice
  • 2 tsp real maple syrup
  • 1.5 Tbsp zero-fat Greek yogurt
Instructions
  1. Pre-heat air-fryer or oven to 380F. Unwrap salmon and cut each filet into eight pieces, spreading out just a bit on the provided cedar plank.
  2. Cook for 8-12 minutes until salmon is flakey and slight still pink and tender in center. If using a thermometer, the internal temperature in thickest part should reach 145F.
  3. While salmon is cooking, prepare quinoa salad. Toss together chopped apple, pomegranate arils, red onion, pecans, cooked quinoa and spinach.
  4. Add all dressing ingredients to a small mason jar and shake until thoroughly combined. Pour over salad and stir to distribute evenly.
  5. Distribute salad among two bowls. Place salmon pieces evenly atop salads (removing bottom skin) and enjoy!
  6. Serves 2.
Recipe Notes

5 Salmon Recipes to Make Waves at Dinner

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As we approach the start of a new year, I’ve lined up five healthy, simple, and creative salmon recipes to make waves at the dinner table. These are the best easy salmon recipes!

I’m a mega fan of salmon for supper – it’s packed with omega-3 fatty acids, protein, and a host of essential nutrients, salmon not only will fuel your body but also provide a versatile canvas for your culinary imagination.  Just a 3-oz portion of salmon boasts 22g protein and only 155 calories, and that’s a win for my training diet.

These salmon recipes offer something for everyone – and even the non-fish fans will fall in love (I hope)!

What's better than garlic butter? Garlic butter all over salmon, mushrooms and delicious veggies! This easy one-dish salmon skillet is sure to become your favorite 15-minute meal.

Garlic Butter Salmon & Mushrooms – Whip out your skillet and prepare this weeknight salmon recipe in just 15 minutes – it’s low-carb and delicious. I love how the mushrooms serve as sponges to sop up the buttery, garlic goodness. One of my all-time favorite salmon skillet dinners (because yee-haw, I’m a huge mushroom fan too).

Strawberry-Chipotle Salmon (with Quinoa Salad) – this quick and easy meal shines bright with a salmon glaze made jarred strawberry jam (I use a sugar-free variety), soy sauce, and canned chipotle peppers that have been chopped up! Sweet and spicy!

Creamy Coconut Salmon Skillet

Creamy Coconut Lime Salmon Skillet – this low-carb, paleo-friendly skillet meal is rich and satisfying! Salmon poaches in coconut milk and is so tender and delicious – I like to serve it with cauliflower rice.

Orange Cranberry Sheet Pan Salmon prep

Cranberry-Orange Salmon Sheet Pan Dinner – This 30-minute salmon meal cooks up entirely on a standard rimmed baking sheet. Green beans, cranberries and citrus slices create a memorable medley of flavor – this salmon sheet pan dinner is elegant enough for a holiday celebration, yet easy-peasy for a busy night.

Grilled Salmon Zucchini Quinoa Burgers – a fresh and fit spin on a traditional patty – so juicy and tasty! Sandwich between the bun of your choosing and load up with toppings! This is a total mom win that sneaks in extra veggies and nutrients to “burger” night.

Seven Easy Zucchini Recipes to Put On Repeat All Summer

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Does my life need yet another zucchini recipe? YES! Yes, in fact, it does! Even though this squash cultivates joke after joke in the summer about its seemingly inexhaustible, high-volume production (lock the door and turn off the porch lights), I personally can’t get enough of this good-for-me and versatile staple of the season.

Fun & Interesting Facts About Zucchini:

  • What’s to love about zucchini? Here are some reasons to add more zucchini to your life (along with a few fun facts).
  • A medium zucchini (about 200g) has just 33 calories, 6g carbs (2 of which are dietary fiber), 0g fat and 2g protein which make it a good choice for low-carb, keto and diabetic diets.
  • Zucchini is a culinary chameleon. It’s mild flavor allows it to take on the flavor profile of the dish it’s cook in.
  • Zucchini is actually a fruit, botanically speaking. That is harvested while immature from the flowering part of a zucchini plant.
  • In addition to being a great source of dietary fiber, zucchini is also rich in potassium and vitamin C.
  • The world’s largest zucchini was 69.5” long and weight 65 pounds!
  • But bigger isn’t better when it comes to zucchini squash. Zucchini experts say the best-tasting ones are small- to medium-sized. And, the darker the skin, the richer the zucchini is in nutrients.
Gluten Free Salmon Zucchini Quinoa Burgers

Grilled Salmon Zucchini Quinoa Burgers are totally off the hook with fresh flavor and will make a splash at your next backyard cookout, pool party or seaside soiree. Plus, they are a sneaky way to add a little veggie to the meal, thanks to grated zucchini – and we all know zucchini is prolific this time of year.  GET RECIPE

tuna avocado zucchini boats

Mushroom Pizza-stuffed Zucchini Boats are an easy, cheesy, vegetarian meal with a lower-carb profile. Plenty of protein to make this a balanced meal thanks to a satisfying cottage cheese filling. Feel free to customize the toppings if you don’t love mushrooms. GET RECIPE

Chipotle-Lime Code with Summer Veggie Saute is a delicious fish dinner you can make up in a single skillet, no sweat! Fresh and flavorful with a southwestern-inspired medley of veggies that includes corn and zucchini. Also a fast fix  – in only 10 minutes you’ll be feasting.  GET RECIPE:

Zoodles Marinara with Stuffed Mushrooms for meal prep

Zoodles Marinara with Three-Cheese Stuffed Mushrooms is an easy zucchini noodle for your low-carb, gluten-free, vegetarian dinners and meal preps. So simple with steamed, spiralized zoodles and the bottled marinara of your choice (I like a no-sugar added sauce) – and the cheesy stuffed mushrooms on top make this zucchini pasta next level. GET RECIPE

12 Minute Zoodle Noodle Toss

12-Minute Zoodle AND Noodle Toss is for those who want both their veggies and their pasta! It’s a great compromise and the secret ingredient is salty preserved lemons which make this dish so vibrant and tasty. A perfect pairing for the chicken, seafood or meat paring of your choice! GET RECIPE

Green Glow Zucchini Salad with Lemon Gremolata Dressing is a yummy summer dish that is Paleo, Vegan, Gluten-free and super easy to make.

Green Glow Chilled Zucchini Salad with Lemon Gremolata Dressing is more than just another “zoodle” recipe, this salad made of spiralized zucchini also boast loads of other green goodness – like edamame beans, avocados, pistachios, and more. Plus, the lemon gremolata dressing adds lot of citrusy zing! GET RECIPE

Making Pork Verde Zucchini Enchiladas with Hatch Green Chile Pulled Pork

Pork Verde Zucchini Enchiladas are missing just one thing – tortillas! But who needs tortillas anyway, when ribbon-cut strips of zucchini can substitute quite nicely! Creamy and cheesy, this low-carb enchiladas and filled with delicious morsels of shredded pork and mildly spicy green chiles. GET RECIPE

Garlic Butter Salmon and Mushrooms – Low-carb, 15-min Recipe

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Salmon fillets are a mainstay on on my weekly dinner menu. Whether fresh or from frozen, salmon is a quality protein that makes the perfect blank canvas, ready to be “painted” with colorful vegetables and the seasonings that suit your mood of the moment!

When it comes to seasonings and flavor, garlic can’t be beat. It has a host of functional health benefits, is umami-friendly and maximizes the flavor of everything it’s paired with, from veggies, to proteins, to grains, pastas and bread . . ahh, garlic bread. Distinctively pungent, yet more mellow upon cooking, garlic is probably the “first reach” seasoning in my kitchen. If I could only pick one seasoning (other than salt and pepper) for a dish, it would be garlic — that’s how I keep life easy! Fresh minced or crushed garlic is the best, but when I’m making a quick dinner recipe, I rely on the convenience of minced garlic in a jar, garlic paste in a tube, or pre-portioned frozen crushed garlic.

Minced fresh garlic if you have the time, but purchased garlic in jar, tube or frozen portions is convenient!

I drooled earlier about buttery garlic bread, but buttery garlic MUSHROOMS – ohhhhyeah! Low-cal and low-carb, can be a little bland on their own — but with just a little butter and garlic, any mushroom side dish becomes heaven! You can use white button mushrooms or baby bellas (cremini) mushrooms in this low-carb salmon recipe — both act like little sponges that soak up all the rich flavor.

A quick little 15-second tutorial!

Pro-Tips:

1) Leave bottom skin on salmon, this makes a richer recipe and makes the cooking process easier (less sticking). You can remove it later . . . but remember, the brown/gray “gunk” between the skin and salmon flesh is salmon fat and where most of the beneficial Omega-3 fatty acids reside.

2) Salmon is cooked in 2 steps. First a sear with the skin side up. Then the par-cooked salmon rests on a plate while the veggies cook. Second, the fish is finished off by cooking skin side down among the vegetables, with a lid on top of the skilled to expedite the process. Make sure to have the lid nearby.

3) You can substitute peeled, de-veined jumpo shrimp. Those will cook for 3 to 4 minutes UNTIL DONE on the first step, and then you add back into the recipe when the vegetables are finished. Don’t add cooking time after this, or they will become rubbery.

4) For this garlic mushroom salmon skillet recipe, a non-stick skillet/fry pan with lid (10″) works well to keep the garlicked up salmon from sticking to the pan on the searing step. However, if you don’t have a non-stick or don’t want to use a non-stick, and end up with some bits burned onto the pan, there is a solution. After removing fish to rest on plate, add a splash of water to the hot skilled to sizzle and then quickly scrape off with spatula.

5) This mushroom salmon recipe scales up easily. To make 4 servings, just double the recipe (fine to be loosy-goosey on vegetables) and use a 12″ non-stick skillet/frypan with lid.

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Macros per serving: 469 cal, 34g fat, 6g net carb, 33g protein
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5 from 8 votes
What's better than garlic butter? Garlic butter all over salmon, mushrooms and delicious veggies! This easy one-dish salmon skillet is sure to become your favorite 15-minute meal.
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Garlic Butter Salmon and Mushroom Skillet
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

What's better than garlic butter? Garlic butter all over salmon, mushrooms and delicious veggies! This easy one-dish salmon skillet is sure to become your favorite 15-minute meal.

Course: dinner
Keyword: garlic, mushrooms, one dish, salmon
Servings: 2
Calories: 469 kcal
Ingredients
  • 2 5- ounce salmon filets skin on
  • ¼ teaspoon each salt and black pepper plus more for seasoning at end, if desired
  • 2 tbsp. garlic divided
  • 1.5 tbsps salted butter
  • 8 ounce white or cremini mushrooms cleaned and halved ½ red onion, chopped coarsely
  • 1/2 cut coarsely chopped red onion
  • 3 cups fresh spinach coarsely chopped
Instructions
  1. Season salmon with salt, pepper and 1 tbsp. of the garlic.
  2. Heat olive oil in skillet over med-high heat.
  3. Add filets skin side up; sear for 3 minutes or until crust forming on flesh. Set par-cooked fish aside on plate (will finish cooking later).

  4. Melt butter in skillet over med-high, add mushrooms and onions and saute for about 3 minutes; add remainder of garlic and cook for another 30 seconds. Stir in spinach; set salmon back in skillet, skin side down this time. Cook on medium for about 3 to 5 more minutes (with lid on for several minutes to help speed process). Actual cook time will depend on thickness of salmon filets.

  5. Season with additional salt and pepper, as desired.
Recipe Notes

2 servings. Each serving: 469 cal, 34g fat, 6g net carb, 33g protein

One Pot, Easy Cheesy Shrimp Quinoa-Rice Bake

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One Pot, Easy Cheesy Shrimp Quinoa-Rice Bake makes mid-week seem mighty fine! Enjoy a shrimp that is low mess and low stress, taking only 30 minutes prep to plate!

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Succulent shrimp with mushrooms, onions, and spinach marry in a creamy sharp cheddar sauce with a brown rice-quinoa providing the whole grains you need. It’s at once comfort food AND yet a beautifully balanced meal.

Made over a bit from the heavy, calorie and fat laden traditional shrimp rice casseroles, this version uses smaller amounts of dairy, lots of veggies, plenty of shrimp –and some quinoa in lieu of the typical “all rice” shrimp casserole.

You get a whopping 29g protein for only 360 calories. Full nutrition details in this 6-serving shrimp recipe.

Check out this quick 15-second tutorial!

I use an oven-proof 10” skillet with lid for this recipe, but you can also use a Dutch oven or a 2-quart casserole dish (you’ll have an extra dish to wash with this last option thought).

Don't overcook the shrimp

I use frozen (thawed) peeled, tail-off, deveined shrimp to make this recipe extra easy and convenient. When cooking the shrimp, it’s a “par cook,” meaning you saute in the skilled for just a couple minutes until the grey is gone and they have barely just turned pink – the remainder of cooking is done in in the oven. Just a heads up so you don’t get rubbery shrimp.

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.
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After sauteing the shrimp, the veggies, and making the cheesy sauce, the shrimp and quinoa rice blend are mixed in – and then it bakes at 325F degrees for about 15 minutes. However, this can also be a make-ahead casserole recipe by doing all steps up until the last baking step. Just prepped dish in in the fridge until ready to bake, and add on 5 or so extra baking minutes to compensate for starting it cold.

5 from 6 votes
Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.
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One Pot Cheesy Shrimp Quinoa-Rice Bake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Course: dinner
Keyword: one dish, quinoa, shrimp
Servings: 6 servings
Calories: 360 kcal
Ingredients
  • 3 Tbsp Butter (divided)
  • 1 Tbsp. minced Garlic
  • 24 oz. large Shrimp peeled, tail-off, deveined
  • 1 cup chopped Onion
  • 8 oz. sliced Mushrooms
  • 2 tbsp all-purpose flour
  • 1 1/3 cup 2% milk
  • 1 tsp. Salt
  • 1 tsp. Italian Seasoning
  • 6 oz. shredded Sharp Cheddar Cheese divided
  • 3 cups Baby Spinach
  • 2 cups cooked Brown Rice
  • 1 cup cooked Quinoa
Instructions
  1. Pre-heat oven to 325F.
  2. Add 1 tbsp butter to 10” deep skillet or Dutch oven. Melt, cook shrimp over medium-high heat for just 2 to 3 minutes until barely pink (don’t over cook).
  3. Remove shrimp, set aside in bowl. Keep shrimp juices in pan, add 1 tbsp butter, onions, and mushrooms and saute for 2-3 more min until tender.
  4. Add last 1 tbsp. butter,to mushrooms, melt and sprinkle flour over. Stir around for 30 sec, pour in milk in a slow steady stream while stirring to incorporate smooth with mushroom mixture. Let bubble for 1 minute until milk hot, then stir in 4-oz. of cheese, salt, seasoning, stir until melted.

  5. Remove from heat, stir in baby spinach, cooked rice and quinoa, and the shrimp. Sprinkle remaining cheese on top and bake for 15 minutes until heated through, sauce bubbling, cheese melted.

  6. If needed, you can make up to the baking step and then keep covered in the fridge until ready. Then cook as directed adding about 5 to 7 more minutes to the baking time, bringing it to 20 to 22 minutes baking.

Recipe Notes