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

Posted on September 3, 2016 by Jennifer FIsher

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.

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!

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.

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.

Pair 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

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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!

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

Use 4 metal skewers or soak 4 bamboo sticks in water for 10 minutes.
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.
Use filet knife to cut skin off bottom of fish. Cut into 12 pieces total (6 each filet)
On each skewer, thread on salmon, pineapple, jalapeno and sweet potato in alternating pattern. Generously sprinkle with spice rub on both sides.
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.
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 May 16, 2016 by Jennifer FIsher

Cast 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!

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.

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

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

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

Preheat oven to 400 degrees F. Line rimmed baking sheet with foil and lightly coat with cooking spray.
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.
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.
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.
Bake for 12 minutes, until the coating is crisp and fish begins to flake when pressed with a fork.
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.
To serve, top salmon with an approximate 1 tablespoon dollop of creamy dressing with a side of the prepared squash.

Crunchy Baked Ancho Honey Salmon a Spartan Beast Feast!

Posted on November 5, 2015 by Jennifer FIsher

So, I ran the Spartan Beast Dallas this past Saturday. It was muddy – really, really muddy thanks to record Texas flooding. This is only the second obstacle course I’ve raced and the first as an elite — I knew to expect the unexpected, but damn – it was a crazy from just trying to get into the parking lot . . . . . . . and then trying to get out, let alone the course.

The race was delayed while they rerouted the trail due to raging rivers. I got hungry. Then I got muddy – really, really muddy. I was hoping to dominate the running, but the ankle-deep mud made lifting each footstep up out of the muck difficult for me . . .and everyone. On this course, I think my favorite obstacles were the barbed wire crawl (the mud made for good slithering) and the monkey bars (because swinging around like a chimpanzee is just plain fun).

The bucket carry and sand bag carry were both hard obstacles given the incline of the hills and the slippery footing. I made a ton of mistakes but am excited to run another and see improvements in my strategy – and I’m happy to report that I came in as the 14^th Elite and 2^nd Master Elite at the Spartan Beast Dallas . . . and I’m not too badly banged up. The worst of it was a thigh rope burn and a goose egg on my head where I slid right into a tree limb!

Get 20% off any U.S. Spartan Race: Sprint, Stadion, Super, Beast, Ultra Beast, Trail, Kids and Hurricane Heat! All Heats! Sign Up Today! — Use code: SAP-936039P

So, enough about running and hurdling over stuff – onto the food! This easy dinner recipe for Crunchy Baked Ancho Honey Salmon is deliciously flavorful and surprisingly satiating even served atop a salad thanks to protein and heart-healthy fats. I love southwestern and spicy-sweet flavors and this fish recipe was inspired by a savory-sweet Ancho Honey Granola I made a few months ago – I originally served the granola on top of an heirloom tomato salad, but the leftovers are perfect for making a crunch topping. If you want to make the whole batch of granola (keep it in the freezer for long-lasting yumminess and recipe inspiration), check out the recipe post – otherwise, I have pared down the ingredients for just enough to make a topping for 4 salmon fillets.

Beast Feast! Crunchy Ancho Honey Salmon #Recipe and #SpartanBeast Dallas Recap

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So, how do you make your salmon? Saute, bake, special seasonings or sauces? And, have you ever run an obstacle course race — love it or leave it? Please share in the comments below — XOXO, Jennifer

Crunchy Baked Ancho Honey Salmon

Prep Time

5 mins

Cook Time

20 mins

Total Time

30 mins

The slightly-spicy, slighlty-sweet crunchy topping on top of succulent salmon is such a contrast in textures -- and a real treat! Clever enough for company, but easy for busy weeknight dinners.

Course: Main Dish, Salad

Cuisine: American, Southwestern

Servings: 4 servings

Ingredients

1 1/2 tbsp coconut oil
1/4 cup raw pepita (pumpkin) seeds
1/4 cup slivered raw almonds
3 tbsp honey (divided)
1/2 cup old fashioned oats (gluten free if needed)
2 tsp chia seeds
1/2 tsp coarse sea salt
Garnish: Avocado, jalapenos and diced tomato
4 6 ounce salmon filets

Instructions

for topping

Add coconut oil to large skillet and bring to medium-high heat.
Add pepita seeds, slivered almonds and chili powder to skillet and stir for 1 – 2 minutes or until beginning to toast. Add 1 ½ teaspoons of the honey and stir to combine.
Mix oats, chia seeds, dried cilantro and sea salt to skillet, stirring well to coat with honey mixture. Continue to stir over medium heat for approximately 5 – 6 minutes longer, taking care that honey doesn’t start to burn.
Remove from heat and let cool for 5 minutes on paper towels.

for fish

Preheat oven to 400 F degrees.
Place salmon filets, skin side down, on foil-lined baking sheet. Drizzle tops of salmon filets with evenly with remaining honey; lightly rub in with fingers.
Top each filet evenly with oat mixture, patting down with fingers. Bake in pre-heated oven for 12 to 14 minutes, or until salmon cooked through and flaking.

Speedy Orange Jalapeno Salmon – Fueling More Fun

Posted on September 27, 2015 by Jennifer FIsher

You can’t beat salmon for a quick weeknight dinner — I probably eat it once a week and have fixed it up so many ways. I still can’t stop thinking about that time I skewered up salmon filets, completely wrapped them in bacon and threw on the grill! That’s when I was experimenting with fat-loading for a marathon. That’s a whole ‘nutha story.

I’m not bringing bacon back today, but I am sharing a recipe for Orange Jalapeno Salmon that keeps the flavor kicked up with a punch of pepper. Many similar recipes do an orange marmalade in the sauce, but I’ve opted that out to avoid added sugar. This recipe is sure to become a favorite on fish day – plus it can be finished in 30 minutes, freeing you up to spend your late afternoons in more leisurely pursuits. Of course, “leisurely” is a relative descriptor, because the hour I spent trying to straighten my legs out practicing the yoga “firefly pose” was, errr, a little more challenging that leisurely.

If you’re looking for other ways to eat this heart-healthy fish, check out the 100 Ways to Cook with Salmon from CookingLight.com — you’ll never get bored with salmon again!

Speedy Orange Jalapeno Salmon + 100 ideas with my fav fish #CLblogger #Fitfluential

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What is your favorite fish? Do you have a secret salmon recipe? If you had and extra hour of free time, what would you do? Please share in the comments below — XOXO, Jennifer

Speedy Orange Jalapeno Salmon

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Course: Main Dish

Cuisine: American, Southwestern

Servings: 4 servings

Ingredients

1/2 cup fresh-squeezed orange juice
2 tablespoons olive oil
1 - 2 jalapeños, stemmed, seeded and sliced
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 1/2 pounds salmon about 1” thick (4 filets or half a side)

Instructions

Add orange juice, oil, jalepenos, cilantro, garlic, salt and pepper in a small food processor or blender and pulse for about 30 seconds to a minute until combined. Set aside.
Heat oven to 400 F degrees. Place salmon, skin side down, into 2” rimmed pan or oven proof skillet that has been rubbed with oil. Top with orange slices. Pour marinade over top and bake for 15 to 20 minutes, or until opaque.
Serve on a salad or favorite whole grain -- pictured with 50/50 mixture of brown rice and tri-color quinoa.

Off the Hook Flavor! Coho Salmon with Cranberry Jalapeno Compote

Posted on November 2, 2014 by Jennifer FIsher

This post is sponsored by Sizzlefish, I received products to review. However, all opinions, editorial comments and recipes are my own.

Sizzlefish recently sent me an impressive assortment of fish and seafood to incorporate into my November menus — sable fish, salmon, trout, scallops and more. Honestly, I couldn’t decide which fish to fry first (speaking metaphorically, of course), so I pulled the Coho salmon out of the pre-portioned, individually-packaged pile. That’s one thing I appreciated right off the bat, the fact that each serving is single-serve (less waste) and measured out to be exactly 4 ounces (no guesswork). As a connoisseur of all proteins, I know that a 4 ounce serving of beef, chicken or fish protein gives me around 25 grams of protein which is the optimal amount for my body to take on at any one feeding.

For quite some time now, I have made a conscious effort to increase the amount of protein I’m eating and pair that with as much fresh seasonal produces as I care for. However, I haven’t eliminated all grain and starchy carbs from my diet, because after experimenting around with Paleo and such, I really feel like I need some quality carb fuel to keep me where I want to be as an athlete. That being said, the powers of protein have done great things for me including speeding up my recovery time, leaning me out and boosting my brain power (okay, jury still out on that one)! Everyone knows I love beef, that’s no secret – but when it comes to getting enough quality Omega-3 fats, even a Texas rancher would say – go eat some fish! My husband and I eat at least two servings of Omega-3 rich fish per week and you should too! I think you’ll love this fall-seasoned recipe I created this weekend – Coho Salmon with Cranberry and Jalapeno Compote.

Coho Salmon with Cranberry and Jalapeno Compote Recipe (serves 2)

½ cup fresh squeezed orange juice
¾ cup fresh cranberries
1 tablespoon minced jalapeno pepper (omit if you don’t like spicy)
2 tablespoons Jalapeno jelly
2 4-ounce portions of Coho Salmon (might I suggest Sizzlefish?)
½ lime, juiced
Salt and pepper, to taste
1 tablespoon pepita (pumpkin) seeds, optional

Preheat oven to 400 F degrees.
On stovetop, add orange juice, cranberries, jalapenos, and jalapeno jelly to small saucepan. Bring to boil, reduce heat and let simmer, stirring frequently, for approximately 5 -7 minutes until cranberries have popped and cooked down.
Meanwhile, place thawed salmon, skin side down, on rimmed baking sheet and drizzle with lime juice. Season with salt and pepper.
To serve, scoop a generous serving of the cranberry compote atop salmon. Sprinkle with pepita seeds, if desired.

Note – skin may be removed from salmon after cooking, but at least try to eat the darker flesh next to the skin because where A LOT of the good-for-you fats are found.

Off the Hook Flavor! Salmon with Cranberry Jalapeno Compote @sizzlefishfit #sponsored

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Try Sizzlefish for yourself — use discount code TRISIZ for $10 off order!

What is your favorite type of fish?

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Tag Archives: salmon

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

Pepita-crusted Salmon with Skillet Squash

Crunchy Baked Ancho Honey Salmon a Spartan Beast Feast!

Get 20% off any U.S. Spartan Race: Sprint, Stadion, Super, Beast, Ultra Beast, Trail, Kids and Hurricane Heat! All Heats! Sign Up Today! — Use code: SAP-936039P

Speedy Orange Jalapeno Salmon – Fueling More Fun

Off the Hook Flavor! Coho Salmon with Cranberry Jalapeno Compote