Salmon

 

Super Simple Cedar Plank Tips

1. Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, sake, cider, or water.
2. Heat the Grill: Heat your gas or charcoal grill to about 350°F or a medium heat-setting.
3. Lay the Planks on the Grill. Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.
4. Lay the Salmon on Top. Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill. Cook for 12 - 15 Minutes. Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center!

For the sauce

• 1 cup cranberry jam, relish, or preserves
• 1/4 cup balsamic glaze or vinegar sauce
• 1 canned chipotle pepper, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground paprika
• 1-2 tsp olive oil
• Salt to taste

DIRECTIONS

1. Combine all your ingredients together in a bowl. Warm in microwave or on stove for a few minutes, just so it mixes well. Then add to your salmon before grilling or top it after grilling, your choice. Season with salt to taste.

Author: Lindsay Cotter and Abby Bounds

Ingredients

• French green beans
• Spring salad mix
• 2/3 cup (or a large handful) of chopped red grapes
• slivered almonds
• dried cranberries (optional)
• Creamy Caesar dressing (you can make your own with olive oil, red wine vinegar, and grated parmesan cheese)
• 1 cup Broccoli slaw
• red pepper (optional)
• Balsamic vinegar
• Leftover grilled or baked Salmon
• Lemon juice

Directions

Very easy. Slightly steam your green beans. Not too soft, you want them extra crunchy. Then mix them in a bowl with your broccoli slaw, leftover salmon (diced) and salad. Add a little balsamic vinegar and your almonds, and then mix again. Top the salad mix with your chopped grapes, and cranberries. Season with the red pepper. Drizzle your creamy dressing on top to complete. I sometimes add in lemon juice or garlic too!

Author: Lindsay Cotter

Ingredients

• Corn tortilla cups (you can easily use taco shells too)
• leftover sizzlefish salmon or 1 cup cooked salmon (chopped)
• steamed green beans
• greens or spinach (slightly steamed)
• avocado slices
• Creamy dill or cilantro yogurt dressing.
• ground pepper
• Optional : curry powder

Directions

Heat your tortilla cups in microwave or in oven for just a few seconds until warm and toasted. Fill each cup (boat) with your greens and then add your salmon and avocado slices on top. Drizzle with dressing and add fresh ground pepper and curry powder (if desired). Super easy leftover lunch or light meal!

Author: Lindsay Cotter and Abby Bounds

Ingredients

• 2 salmon filets (I used frozen that were partially defrosted by the time they went on the grill)
• olive oil, salt and pepper (I used Omnivore’s Salt)
• 1/2 orange, sliced into thick rings, then cut in half
• red onion, thinly sliced

Directions

• Prep your grill. (We used a charcoal grill.)
• Tear two long pieces of foil (about 20″ each) and place a salmon filet in each.
• Drizzle the salmon with olive oil and sprinkle liberally with salt and pepper.
• Layer the onion on top, then the orange slices.
• Tightly seal the foil around the salmon to create a little pouch.
• Place the salmon the prepared grill. If using charcoal, wait until the charcoals have turned completely white and then put the lid on it to dampen the heat a little. If you’re using a gas grill, you want a medium heat.
• Grill on each side for 5 minutes, just until the salmon is cooked through.
• Serve, with the onions and oranges on the side, and drizzle the juice from the foil on top of the salmon. I recommend a great pinot noir to go with it!

Blog post curtsey of Teri @ afoodiestaysfit.com
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Ingredients

• 6oz fillet chopped cooked salmon
• 1/3- 1/2 cup herb or plain cream cheese
• 1/2 cup squash puree or pumpkin
• ¼ cup steamed spinach or kale
• ¼ cup medium onion, chopped and sautéed
• 2 tbsp coconut flour or almond meal
• 4 eggs
• 1 cup almond or regular milk
• Sea salt to taste
• few dashes red pepper flakes or cayenne

Directions

• Mix together salmon, cheeses, onion, spinach, and flour.
• Put in a sprayed 9-inch pie plate.
• Beat eggs slightly; add milk and seasoning
• Pour over salmon mixture. Mix all together. Pour into mini Pyrex cups or a 9 inch pie plate
• Bake uncovered in a 350 degree oven 30-35 minutes or until the middle is cooked and tested with knife. I’d check your over at 25 minutes just to be safe.

Top with extra salmon and any other sauces!

Author: Lindsay Cotter

Ingredients

• 1/2 to 1 tbsp cinnamon
• 1 tbsp butter
• 1/4 tsp each of black pepper and sea salt

Directions

Thaw out your salmon fillets and set aside. Heat large skillet on medium. Add in your butter and spices. Make sure the butter and spices are mixed well in pan. Then add your salmon fillets with skin side up so that the flesh part of the fish gets coated with butter. Pan fry for 8-10 minutes on medium. Serve with steamed greens and mashed cauliflower or potatoes. Makes about 2 small fillets.

Author: Lindsay Cotter

Ingredients

• 2 (6-ounce) salmon or haddock fillets
• 1 (2-ounce) package salt and vinegar or sea salt Quest chips or other kettle-style potato chips, crushed garlic, black pepper
• 1 egg (use greek yogurt if you can’t do egg)

Super EAsy Directions

Crack egg in bowl, whisk in oil. In a separate bowl mix your chips and spices. Coat each fillet in egg batter then dust in chips. Place on a baking sheet (greased) and bake at 400F for 10-12 minutes on each side. You might have to season a little more and flip to other side between cooking. Then broil for 2 to 3 minutes make it extra crispy. Just depends on the strength setting of your broiler. Remove from oven and serve with ranch or avocado yogurt dressing.

Option II for Cooking (Egg Free)

Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayo or yogurt over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily.

Ingredients

• 2 teaspoons whole-grain mustard
• 1 teaspoon honey
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 (6-ounce) salmon fillets
• Cooking spray

Directions

• Preheat broiler.
• Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Pair some sautéed greens, like kale, spinach, or collard, with lemon juice and salt and pepper with this fish, enjoy!

(Recipe courtesy of Cooking Light Magazine)

Author: Abby Bounds

Ingredients

• sizzlefish salmon
• 1 tbsp cinnamon coconut butter
• 1 tsp maple syrup
• sea salt
• 8 oz of gluten free butternut squash ravioli
• pumpkin hummus or pumpkin butter mixed with plain hummus mixed to top salmon. Can also leave plain and drizzle with balsamic glaze instead.
• basil (optional)

Directions

Cook pasta first then set aside. In another pan, add in your coconut butter and maple syrup with a dash of sea salt. Pan sear your salmon for about 8-10 minutes. Add in your pasta the last few minutes to brown. Plate and top with hummus or other sauce of choice. Garnish with fresh basil.

Author: Lindsay Cotter

Well, we're officially in November! And that means HOLIDAY SEASON! But guess what? You can still eat healthy and wholesome during the Holidays, just takes a few good ingredients and lots of Sizzlefish of course! Today we have our Sizzlefish Athlete, Sarah (Ingredients of a FitChick) sharing her favorite healthy Fall Salad and a great video to walk you through it. Enjoy and don't forget to eat those omegas! Serves 1 This quick salad puts together my love of both sweet and savory to create a super healthy dish! Prep Time - 5 min Total Time - 5 min

Ingredients

• 3-4 oz cooked SizzleFish Salmon
• 1/2 cup cooked quinoa
• 1-2 tbs chopped dried cherries
• 1-2 tbs lightly salted pistachios
• Balsamic, to taste

Directions

See video for full directions

NOTES

Nutrition: 1/1 servings Calories: 419, Protein: 30.6g, Carbs: 38g, Fat: 11.4g
Cheers, Lindsay Cotter Sizzlefish Nutrition Specialist
- See more at: http://www.ingredientsofafitchick.com/2014/10/28/cherry-pistachio-salmon-quinoa-salad/#sthash.RhnUjLSx.dpuf