Tag Archives: salmon

Lemon Ginger Salmon for Sheet Pan or Sous Vide + Vacuvita Giveaway

Posted on by
105

This post and giveaway is sponsored by Hamilton Beach, however all opinions, editorial content and enthusiasm remain my own.

Creating fast, fresh, fit and filling meals for my family, which includes my hubby along with two growing teenage boys and one hungry young adult man, is my daily goal. And, one of my huge take-aways from years of being a competitive athlete is that you need a realistic, actionable plan and the right tools and gear to achieve any goal – because there will be a lot of obstacles trying to keep you from the finish line (or in this case, dinner table).Vacuvita Freezer Friendly Lemon Ginger Salmon

That’s where my Vacuvita®  comes in. It’s an amazing, multi-function countertop kitchen appliance that makes being the house “kitchen manager” of my so much easier. Vacuvita works on the simple fact that when oxygen is removed from food, it can stay fresh up to five times longer!  Read on to learn all the cool things Vacuvita does, get my recipe for Freezer-Friendly Lemon Ginger Salmon, and enter to win your own Vacuvita Home Base Set ($299 ARV) Continue reading →

Grilled Salmon Zucchini Quinoa Burgers

Posted on by
6

I’m all for adding a little veggie into my salmon burgers. Not only does it round out the nutrients, but also keeps patties moist, succulent and just so dang good straight off the grill.  Gluten Free Salmon Zucchini Quinoa Burgers

My 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. Read on to get this surprisingly simple recipe and that has just 225 calories, 18 grams of protein and a good-for-you amount of heart-healthy fats. Continue reading →

Slow Baked Raspberry Dill Salmon

Posted on by
Reply

Now that I have eaten #AllTheThings this past month leading up to Christmas, I’m planning a lighter menu for New Year’s Eve. A whole side of salmon is a showy (and amazingly simple) celebratory meal that will make waves with your family and friends ringing in 2017. Wow your crowd with my recipe for Slow-Baked Raspberry Dill Salmon, it’s just as delicious as it is dazzling. Slow is the way to go! Raspberry Dill Salmon Horiz

Continue reading →

Spicy Salmon, Sweet Potato and Pineapple Kebabs – Healthy Game Day Grub

Posted on by
Reply

Today was the official start of college football season and I had some hungry fans to feed over here.  Go team and I’m so diplomatic, I’m not telling which one! But, I will share with you our football party food – Spicy Salmon, Sweet Potato and Pineapple Kebabs! They were a little spicy, a little sweet and a lot sizzling damn delicious -very healthy and balanced, even the fake-cheese, nacho-loving guys gave me a high-five at halftime.

Spicy Salmon Sweet Potato Pineapple Kebabs is an easy, balanced dinner with a kick of sweet heat!

Oh, and did I mention how easy to make? Super easy, especially with spices and sauces from Stubb’s Legendary Bar-B-Q to save me some precious party time while keeping my ATX food game going strong.Used that simple yet magical jar Bar-B-Q Spice Rub on everything I skewered and mixed some Stubb’s Sticky Sweet Bar-B-Q Sauce into plain yogurt to make a Creamy BBQ Dressing to use on a side salad and drizzle over the kebabs – I even used the leftovers for snacking with chips! Shaking stubbs on salmon kebabs

I highly recommend Stubb’s Legendary Bar-B-Q sauce, rubs, marinades and cooking sauces – not just because they are a homegrown Austin company that tastes great and makes life easy, but also because they don’t use artificial flavors, sweeteners, colors or preservatives often found on the condiment aisle.

SizzleFish Sockeye Salmon

Also, SizzleFish.com is another company that keeps my healthy best interests in mind with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches.  For this recipe, I used their Alaskan-caught Sockeye Salmon, a great source of Omega 3 fats.

salmon sweet potato kebabs toes

stubb's sticky sweet bbq sauce on shrimp kebabsPair this easy grilled fish recipe with your favorite whole grains and vegetables for a balanced-healthy meal! You can also make them “half-sized” on shorter skewers and serve as an appetizer at a tailgate. If you like the idea of barbeque seafood skewers, check out my BBQ Shrimp Kebabs with Kumquats & Pineapple.  

Spicy Salmon Sweet Potato Kebabs #GameDayGrub @stubbsbbqsauce #StubbsInsider #ad

Click To Tweet

What are you grilling for Labor Day or the big football game? Tell me your favorite football team, collegiate or NFL? Please share in the comments below – XOXO, Jennifer 

This post was sponsored by Stubb’s Legendary Bar-B-Q, however all opinions, recipes and enthusiasm are my own! 

 

 

Print
Spicy Salmon, Sweet Potato and Pineapple Kebabs
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Cuisine: American
Servings: 2 servings
Ingredients
  • 1 medium sweet potato, cut into large cubes
  • 2 teaspoons olive oil
  • 8 oz fresh pinapple chunks
  • 4 large jalapeno peppers, seeded and cut in large chunks
  • 8 oz Sockeye Salmon filets  (I used 2 4-oz packages from SizzleFish.com)
  • 2 tablespoons Stubbs Bar-B-Q Spice Rub
  • 1/4 cup Stubb’s Sticky Sweet Bar-B-Q Sauce
  • 1/4 cup plain unsweetened Greek yogurt
Instructions
  1. Use 4 metal skewers or soak 4 bamboo sticks in water for 10 minutes.
  2. Place sweet potato chunks in microwave safe bowl and par cook in microwave for 1 to 2 minutes until no longer crunchy, but not too soft. Toss with olive oil, set aside.
  3. Use filet knife to cut skin off bottom of fish. Cut into 12 pieces total (6 each filet)
  4. On each skewer, thread on salmon, pineapple, jalapeno and sweet potato in alternating pattern.  Generously sprinkle with spice rub on both sides.
  5. Place skewers on grill heated to approximately 400 F degrees, cook for approximately 4  minutes, then flip and grill for 3 to 4 additional minute or until salmon is medium doneness. Transfer to platter.
  6. In small bowl, mix together BBQ sauce and yogurt. Serve with kebabs as a dip or drizzle.

Pepita-crusted Salmon with Skillet Squash

Posted on by
Reply

Pepita Crusted Salmon & Calabacitas platedCast your net beyond nachos, tacos and enchiladas, my Pepita-crusted Salmon with Skillet Squash is a yummy Mexican cuisine inspired meal that is guaranteed to reel in compliments. Even though salmon isn’t found anywhere near the mild oceans and seas of Mexico, this seafood-loving culture enjoys fish from around the world – just like we do here in North America. So, it’s salmon for dinner tonight!

Pepita Crusted Salmon with Skillet Squash is a fast, flavorful and fit option for a weeknight dinner.

This fish and veggie recipe will be a regular in your weeknight dinner routine, it’s as easy as uno, dos, tres! First, spread with your favorite ranch or creamy dressing (I use Cotija Cilantro Ultra Premium Dressing) atop a salmon filet. Second, top salmon with crushed tortilla chips and roasted pumpkin seeds (pepitas), and then bake for 12 minutes. While fish is cooking in the oven, a quick skillet of squash comes together in minutes for a speedy yet stunning side dish generically called “calabacitas”  — I used Mexican-style zucchini but you can easily substitute with your favorite summer squash such as sunburst or crookneck.

Zucchini and Pumpkin Seeds for my Calabacitas and pepitas

Cooler of Frozen Sizzlefish

This recipe would also work well with a variety of meatier fish types, just swap for your favorite variety. I get my fish from Sizzlefish.com, they only source the best fish and I love how it’s shipped straight to my door, flash-frozen in perfectly portioned, 4-ounce servings. It terms of protein intake for a healthy lifestyle, 4-ounces of most fish and meat proteins gives you 25g (more or less) of protein – which is the optimal amount for your body to process at any one time. So, no guesswork with how much to eat with here, just open the freezer and grab individually-packaged serving from Sizzlefish.  I also love the different “collections” of fish I can order (Paleo Prime Plus my favorite with Coho Salmon, Sokeye Salmon, Wild Gulf Shrimp, Atlantic Scallops, Sable Fish, Cod and Haddock).

Through the end of May, take 10% off your order at SizzleFish.com with the discount code FITFORK10 at checkout.

Make waves –> Pepita Salmon with Skillet Squash Recipe & @sizzlefishfit discount code #ad

Click To Tweet

What is your favorite type of fish? What did you do this weekend? Please share in the comments below – XOXO, Jennifer 

Print
Pepita-crusted Salmon with Skillet Squash i
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Main Dish, Side Dish
Cuisine: Mexican, Southwestern
Servings: 4 servings
Ingredients
  • cooking spray
  • 4 4 to 5 ounce salmon filets, skin on
  • 1 teaspoon ground black pepper
  • 3 ounces finely crushed tortilla chips
  • 1/3 cup roasted pepitas (pumpkin seeds)
  • 1/2 cup creamy ranch-style dressing with jalapenos or chilis (divided)
  • 1 lbs. Mexican Zucchini (or other summer squash), sliced to ¼” thickness
  • 1 medium red bell pepper, chopped
  • 1 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon ground garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon dried red pepper flakes
  • 1/2 teaspoon salt
Instructions
  1.  Preheat oven to 400 degrees F. Line rimmed baking sheet with foil and lightly coat with cooking spray.
  2. Add tortilla chips a zip top bag and crush to a coarse consistency with rolling pin. Add peptias to bag, shake to combine, and pour out mixture onto shallow dish.
  3. Pat salmon filets dry with paper towels, place skin side down and sprinkle top with pepper. Brush each top with approximately 1 tablespoon creamy dressing. 
  4. One at a time, pick up the salmon filets and press the coated side down into the tortilla chip mixture until evenly coated. Place the salmon tortilla side up on the baking sheet and sprinkle with additional pepitas, lightly pressing them down, if desired.  Discard the unused tortilla chip mixture.
  5. Bake for 12 minutes, until the coating is crisp and fish begins to flake when pressed with a fork.
  6. While fish is baking, add olive oil to large skillet and bring to medium-high heat. Add garlic, squash and bell pepper and sauté, stirring constantly, for approximately 4 minutes or until softened. Stir in cumin, oregano, red pepper flakes and salt, continuing to cook for another 1 minute. Remove from heat and toss with pepitas.
  7. To serve, top salmon with an approximate 1 tablespoon dollop of creamy dressing with a side of the prepared squash.