Tag: seafood

Buffalo Shrimp Wraps
November 12, 2019

Buffalo Shrimp Wraps

When I’m in need of a super quick meal, shrimp always comes in handy.  I can have it cooked in less than 10 minutes and dinner on the table in 15-20 minutes.  Plus, with football season in full swing, it’s nice to have something healthy…

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by Stephanie
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Spicy Mussel Steamer
September 24, 2019

Spicy Mussel Steamer

I’m personally a clam fan, but my husband loves both and well, when the store only has wild mussels then that’s what you go with.  These actually turned out so yummy.  I love more of a garlic and white wine sauce for clams, but I…

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10 Minute White Wine Poached Salmon
August 29, 2019

10 Minute White Wine Poached Salmon

This is my current favorite way to eat salmon lately.  It’s so simple, take 10 minutes, and yields a juicy, tender, and flakey salmon.  It really takes in all the flavors from the wine and dill, not to mention your house smells of wine and dill as well – that’s a good thing.  It won’t leave your house smelling like it typically does after you cook fish.  Hallelujah!  Hence, why this is my current favorite salmon recipe.

I like having several quick dinner options in my back pocket for nights I know we won’t have a lot of time, but want to keep us from having to eat out and eat a less nutritious meal.  This is a great one for nights like that, or even nights you just don’t want to put a lot of effort into cooking.  I use it often and even my husband who isn’t a fish lover enjoys it.

10 Minute White Wine Poached Salmon”

  • Servings: 4 servings
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Ingredients

  • 1-pound wild salmon filet, bones removed
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon black pepper
  • About 8-10 large sprigs of fresh dill
  • ½ cup white wine
  • ½ cup water
  • 2 cloves garlic, minced
  • 1 lemon, sliced

 

Instructions

  1. Pat salmon dry and season with salt and pepper. In a large pan, line the entire bottom with dill.  Pour in the wine and water.  Sprinkle garlic over top and line the lemon slices where the salmon will be.
  2. Heat the pan over medium-high heat. Once simmering, place the salmon skin side down over the lemon slices, cover and cook for 10 minutes.  Serve immediately.

 

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by Stephanie
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10 Minute Chili Lime Salmon
August 6, 2019

10 Minute Chili Lime Salmon

I’m a big proponent of trying to eat fish at least once per week.  Luckily, I absolutely love fish…when it’s prepared the correct way, tasty.  This chili lime salmon is quick, spicy, and sweet. It’s so full of flavor and each of those flavors works…

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by Stephanie
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Shrimp and Scallop Ceviche
July 18, 2019

Shrimp and Scallop Ceviche

Ceviche is the perfect summer food.  It’s cold and refreshing, but also packed with protein and vibrant in color.  Eat it with chips, a spoon, seriously whatever your heart desires.  You can’t go wrong.  All I know is I can’t have mine without a bit…

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by Stephanie
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Protein Noodle Pad Thai
May 30, 2019

Protein Noodle Pad Thai

I cannot get enough of how creative people and companies are getting with food these days.  Things that were not possible in the past are being challenged and made possible.  I found Trident Seafood noodles at Costco made from Wild Alaskan Pollock.  Sound weird?  I thought so too.  But Pollock is super mild in flavor so I thought I’d give it a try.  They were amazing!  They are my husband’s favorite noodles now.

You can definitely taste a hint of fish if you eat the noodles plain, but once there’s sauce on them, not a bit.  They’re fantastic!  I decided to make a shrimp Pad Thai with them and use a mild sauce to let some of that fish shine though, which was great because it made it taste like seafood Pad Thai.  Then I made some with a bit more sauce and not a trace of fish to be found.  Love these things!

I’m sharing the recipe with the heavier sauce, but if you’re someone who likes seafood, I would recommend lightening it up a bit and letting the noodles do their thing.

Protein Noodle Pad Thai

  • Servings: 4-6
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Ingredients

  • 4 tablespoons avocado oil, or oil of choice
  • 1-pound shrimp, peeled and deveined
  • ½ red pepper, chopped into 1-inch pieces
  • 1 medium carrot, julienned
  • 2 scallions, thinly sliced on an angle (white and green parts separated)
  • 32 oz of Wild Alaskan Pollock Protein Noodles
  • 2 tablespoons peanut or almond butter, or to taste
  • 2 tablespoons chili garlic sauce, or to taste
  • 2 tablespoons coconut aminos, or to taste
  • 1 lime, half juiced and other half sliced into wedges
  • 1 cup cilantro, roughly chopped
  • 1 cup roasted peanuts (cashews will also work), roughly chopped
  • Pink Himalayan salt
  • Black pepper

Instructions

  1. Heat 2 tablespoons oil in a large pan over medium-high heat until hot but not smoking.
  2. Pat the shrimp dry and season with salt and pepper. Add shrimp to the pan and cook 3-4 minutes each side.  Remove to a plate and set aside.
  3. Wipe the pan used for the shrimp clean and add additional 2 tablespoons oil. Once hot add the red pepper, carrots, and white of scallions.  Cook 2-3 minutes then add the protein noodles with 4 tablespoons water.  Gently break up noodles and toss in veggies.
  4. Add shrimp, chili garlic sauce, nut butter, coconut aminos, and lime juice and cook for 2 minutes. If the sauce is too thick add water 1 tablespoon at a time until desired consistency is reached.
  5. Plate and garnish with greens of scallions, cilantro, peanuts (or cashews), and a lime wedge.

 

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by Stephanie
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