Baked Tilapia with Lemon, by Cheryl

On my quest to add more fish to my diet that isn't salmon, I found this easy, quick, and healthy recipe! I don't usually cook with a lot of lemon, but it added a refreshing taste to the fish. I served it over farro with a side salad. This dish is light and would be perfect for summer, which is when I'd probably make it next. Yum!

Ingredients (recipe from here): 

1 pint cherry tomatoes, cut in half

1 large shallot, thinly sliced

3 garlic cloves, minced (oops forgot this!)

1 small lemon, thinly sliced into rings

2 tbsp olive oil, divided

salt

4 oz feta cheese

1.5 lbs tilapia

1 tbsp Italian seasoning

1 pinch red pepper flakes

1 tsp smoked paprika

2 tbsp drained capers

finely chopped fresh parsley or basil

fresh ground black pepper

Directions: 

1) Preheat oven to 425. 

2) Place the chopped vegetables and lemon slices in the bottom of a 9x13 baking dish. Mix with 1tbsp olive oil, salt, and pepper. 

3) Crumble the feta cheese over the top. 

4) Pat the tilapia dry. Rub with 1 tbsp olive oil and salt. Place on top of other mix in the dish. Sprinkle the tops with black pepper, smoked paprika, and red. pepper flakes. Sprinkle the capers on top. 

5) Bake for 20-25 minutes. Serve over a grain of your choosing. 

Seared Ahi Tuna, by Cheryl

I've been looking to add more fish dishes to our dinner rotations lately. My 11 year old loves tuna and salmon so I decided to sear some tuna steaks since I already make a lot of salmon. This was a huge hit! And it was super fast and easy to make too. I served it over sushi rice with a side of sweet potato fries (since that's a fave in my house). Yum!

Ingredients: 

Tuna steaks

1 tbsp toasted sesame oil

2 tbsp soy sauce

1 tbsp honey

Olive oil

Salt

Pepper

Optional: Green onions, sesame seeds, lime wedges 

Directions: 

1) Dry the tuna steaks

2) Whisk the other ingredients together (not the optional stuff). Place tuna steaks in marinade for about 10 minutes.

3) Heat a skillet on medium high heat. Add 1 tbsp olive oil to hot pan. Sear the tuna for maybe 1 minute on each side, no more! You can pour the rest of the marinade on top of it while cooking. 

4) Remove from heat. Slice into 1/2 inch slices. Garnish with green onions, sesame seeds, and lime wedges if desired. 

Fish Taco Bowls 2.0, by Diane

 

This weekend I was at the beach and got some blackened bass with peach salsa, with a side of corn and coleslaw. I don't know what possessed me to do this, but I decided to mix it all up into a bowl and it was soooo good I haven't been able to stop thinking about it since! I decided to create my own version with cod and mango salsa and it was so great! Plus it was a great meal prep recipe as it got better in the fridge each day, and was a cold dish to eat on hot days. Yum!

(I saw there was another recipe on the blog for fish taco bowls, so these are titled 2.0!)

Ingredients:

Fish (I chose frozen cod filets that I defrosted, next time I'd use fresh)

Seasoning (I used garlic powder, onion powder, black pepper, salt, cumin and merken from Chile but you could use chili powder instead)

Avocado spray oil

Salsa: 2 mangos diced, 2 tomatoes diced, 1 can black beans, 1 can corn, 1 red onion diced, 1 bunch cilantro chopped, 1 lime juiced, salt

Red cabbage shredded

Dressing: 1 cup greek yogurt plain, 1 bunch cilantro with stems, 2 garlic cloves, salt and pepper, 1 lime juiced

Directions:

1. Make the salsa and dressings ahead of time and let them marry in the fridge. I did mine the night before. They get better this way!

2. Season the fish and spray with avocado oil on each side, then air fry at 350 for 15 min or until the fish is 145 internally and flaky. 

3. Serve in a bowl with cabbage, salsa, fish and dressing!

The Best Tuna Salad Bites, by Diane

 

I saw these on instagram from @goodeatsbyrose and despite me not liking quite a few of these ingredients I was for whatever reason inspired to try it. I'm so glad I did- these were amazing (she just called these Tuna Salad but honestly they are the BEST!). So quick and easy, I can't wait for lunch tomorrow! I think these are perfect because they are a mix of acid, salt, fat, sweet, spice, crunch and soft. I slightly adjusted some quantities based on what I had on hand. Yum!!

Ingredients:

1 large can tuna, drained

6 sweet gerkin pickles, diced

1/2 small red onion, diced

10-15 small sweet cherry tomatoes, quartered or halved

3 tbsp capers

1 tbsp mayo

Juice of 1/4 lemon

1/4 cup feta crumbles

Sprinkle red chili flakes

Salt and pepper to taste

1 tsp garlic powder

Romaine leaves

Directions:

Mix all ingredients except lettuce to combine and adjust seasonings. Put into crunchy romaine leaves and devour!

Pesto Salmon with Spinach Puree, by Cheryl

I made a discovery at Wegmans - they have a frozen spinach puree that comes in little ice cube shapes. You put some in a pot and heat up with a little olive oil and it is soooo good! It was such a great side to the fish we were having.. I plan on using it for other meals as well! This is such a quick and healthy meal to put together. I didn't have any of my homemade pesto on hand, but used a store bought version that I had. We served this with a side salad and sweet potato fries. This was super yummy, healthy, and was a hit. Yum!

Ingredients:

2 salmon filets 

pesto sauce

cherry tomatoes, cut in half

olive oil

Wegmans spinach puree

Directions:

1) Preheat the oven to 425.

2) In a baking dish place filets skin side down (mine didn't have skin). Put a couple of spoonfuls of pesto sauce on top of the fish to cover it. 

3) Toss the cherry tomatoes with a little olive oil and salt. Spread around the fish in the baking dish. 

4) Cook for 12-15 minutes (I do 12).

5) Meanwhile, cook spinach puree according to package instructions (5 minutes to cook).

6) Assemble with the puree at the bottom, then the fish, and finally the cherry tomatoes. 

Salmon Teriyaki Bowl, by Cheryl

While mindlessly scrolling Instagram I came across this recipe from Primal Kitchen. It looked so good from the way they showed the recipe I knew I had to try it! A quick Whole Foods shopping list was made and I was good to go! The recipe was super easy to make and was different! We enjoyed it very much. Next time I would make more of the mayonnaise, but other than that this was a great meal. Yum! 

Ingredients:

Salmon teriyaki:

1lb salmon, cut into cubes

Primal Kitchen no soy teriyaki marinade

Quick-pickled vegetables:

1 carrot, sliced into circles

1/3 cucumber, peeled, sliced into circles

2 tbsp water

2 tsp sugar

1 tsp salt

1/4 cup rice vinegar

Sriracha Mayo:

1/4 cup Primal Kitchen Mayo w/ avocado oil

1 tbsp sriracha or chili paste

Bowl Assembly:

1 cup short grain rice

1 avocado, diced

2 individual packages nori

1/4 cup chopped cilantro

1 tsp sesame seeds

Directions:

1) Cover salmon with teriyaki sauce in a bowl for at least 20 minutes.

2) Prepare the pickled vegetables. In a bowl, add rice vinegar, water, sugar, and salt. Whisk together until combined. Add cucumber and carrot slices. Set aside for 20 minutes. 

3) Line a baking tray with foil and spray with avocado oil. Add cubed salmon and broil in the oven until browned on top and cooked through, about 5 minutes.

4) Between 2 bowls, split rice evenly. Top with cubed salmon, vegetables, avocado, and drizzle the mayo.

5) Serve with nori and garnish with cilantro and sesame seeds. 

Marinated Tuna Steaks, by Cheryl

Every Monday I make fish or seafood. I realized I was making the same salmon or cod dishes every week so I opted to try something different. This soy/teriyaki/honey marinade was easy to make and delicious! I served the tuna with orzo and asparagus. Yum! 

Ingredients: 

2 tuna steaks

2 tbsp soy sauce

1 tbsp honey

1 tbsp teriyaki sauce

1 tbsp toasted sesame oil

salt (only use for marinade under an hour) and pepper 

1 tbsp canola oil

Directions:

1) Mix all of the ingredients together in a bowl. Pour into plastic bag. Put tuna in bag and coat thoroughly. Marinate for at least 20 minutes to overnight. 

2) Heat a skillet or cast iron on medium high to high heat until very hot. Add the canola oil to the pan. Sear the tuna on each side for 2 minutes for medium rare (1.5 for rare or 3 for medium). Rest on cutting board for 3 minutes. Slice into 1/2 inch slices and serve with green onions, sesame seeds, etc. 

One Skillet Salmon with Spinach Artichoke Sauce, by Cheryl

Another salmon recipe! Sorry Diane! This meal was delicious. I love Paleo Running Momma (recipe link here). Her recipes can be enjoyed by everyone and are healthy, easy to make, and so good! I used nutritional yeast for the first time and it was good! I didn't even tell Jon it was in there haha. I would definitely make this again. Yum!

Ingredients:

4 salmon fillets

1 tsp smoked paprika

Mix of onion powder and dried chives

Sea salt and black pepper

1/2 medium onion, diced

4 cloves garlic, minced 

2 tbsp. fresh parsley and thyme

Crushed red pepper flakes, optional

2 tsp arrowroot or tapioca flour

1 14oz can full fat coconut milk

1 tbsp. Dijon mustard

2 tbsp. nutritional yeast

4-5 cups fresh spinach

1 12 oz can artichoke hearts, drained and roughly chopped

1 tbsp lemon juice

Directions:

1) Preheat oven to 375. Season salmon on all sides with onion powder, paprika, salt, and pepper.

2) Sear the salmon before baking. Add one tbsp. of ghee in large skillet over medium high heat. Add the salmon, skin side down, and cook for 2-3 minutes. Remove from skillet to a plate for later.

3) Lower the heat to medium low and add more ghee, onions, and garlic. Cook about 2-3 minutes. Add the fresh herbs and cook for another 203 minutes. 

4) Add the crushed pepper, flour, coconut milk, mustard, and nutritional yeast. Whisk and season the sauce with salt and pepper. Bring to a simmer, stirring constantly until smooth and creamy. Add the spinach and artichokes and cook until spinach is wilted. Stir the lemon juice to combine and remove from heat. 

5) Return the salmon to the skillet and bake in the oven for 10 minutes. Serve alone or with cauliflower rice, or grain of choice. 

Salmon with Avocado Chimichurri Sauce, by Cheryl

Yes, I am on a salmon kick right now. I think I have finally figured out how to cook it properly and without it drying out. I used to not really like cooked salmon (only raw), but these new dishes have converted me! I also really trying to incorporate 2 fish or seafood meals a week for the family. It's easy for me because I love fish and seafood, but for everyone else I need to get creative! This was easy, healthy, and delicious! Yum! 

Ingredients: 

6 oz. salmon fillets

1 tsp ground cumin

salt and pepper

1 small avocado, diced small

1/4 cup fresh minced parsley

2 tbsp fresh minced cilantro

1 tsp dried oregano

1.5 tsp minced garlic

1.5 tbsp red wine vinegar

1 tbsp lemon juice

2 tbsp minced red onion

3 tbsp EVOO 

2 tbsp water

1/8 tsp red pepper flakes (optional)

Directions:

1) Brush salmon lightly with EVOO. Salt, pepper, and cumin the fish on both sides. Cook at 350 for 10-12 minutes.

2) For the sauce toss all of the chimichurri ingredients together. Season with salt and pepper. Put on top of cooked salmon. Serve with a veggie and side! 

Jerk Salmon, by Cheryl

Jon found this recipe in his Men's Health magazine and he sent it to me. I guess that was a not so subtle hint to make it, haha. I almost had all of the ingredients already on hand (thanks to the gingerbread cookies I always have molasses around and it has a far out expiration date!) and I just had to get the salmon and cilantro. It's sooooo easy to make and the flavors are outstanding! The marinade/sauce made more than I needed so I actually have half of it left over to use again (which I'm planning on doing with chicken). I would definitely make this again. Yum! 

Ingredients:

4 salmon fillets

1 head of garlic

1 cup chopped scallions

1 cup chopped cilantro

1 habanero pepper

1 (1 inch) fresh ginger

2/3 cup molasses

2/3 cup olive oil

1 tsp all spice

1/2 tsp cinnamon

lime wedges, for serving

Directions:

1) In a blender or food processor add all of the ingredients except the fish. Season to taste with salt. Puree until smooth.

2) In a large bowl, combine the salmon with half the pureed marinade; turn the fish to coat well. Refrigerate for 15 minutes (I did it for a few hours).

3) Preheat the oven to 375. Place the salmon on a baking sheet. Pour the rest of the marinade over it (I had a ton left from the marinade so I didn't do this). Roast until flaky, 8-10 minutes. Serve with lime wedges and cilantro sprigs. 

Salmon with Mango Salsa, by Cheryl

With the weather getting a little warmer I decided to take a break from stews and hearty meals and bring in some summery food. This marinated salmon with mango salsa hit the spot! Light, healthy, easy, and delicious! I served it with Israeli couscous and sweet potato fries. The salsa and marinade was supposed to have mint in it, but my Whole Foods delivery left that out of my order. So I continued on without it. The recipe below shows it without the mint, but the link has the original recipe. Yum!

Ingredients:

4 salmon fillet pieces, about 6 ounces each

Salt

For marinade:

1/3 cup olive oil

Juice of one lemon

5 garlic cloves, minced

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp ground tumeric

1/2 tsp black pepper

Salt

For salsa:

2 mangos, diced

1/2 seedless cucumber

1/4 cup finely chopped red onion

Juice of 1/2 lemon

Directions:

1) Season salmon with salt. Place in casserole dish deep enough for the marinade.

2) Make the marinade with the ingredients listed. Whisk. Pour marinade over salmon. Let sit for 20 minutes or cover and put in the fridge for 2 hours. 

3) Make the mango salsa and put aside. 

4) Preheat oven to 350. Place salmon on baking sheet skin side down and bake for 10 minutes. Serve with salsa and sides. 

Rabokki, by Diane

This was the main course for our Korean picnic as part of my cooking through the countries activity during quarantine. Rabokki is basically the equivalent of Korean carboloading, and it is seriously some delicious comfort food! It consists of ramen noodles mixed with rice cakes, fish cakes, hard boiled eggs, and a delicious savory sauce. Sounds like a strange combo but tastes great! I first had this dish at a Korean restaurant and which is now closed due to quarantine, so I knew when I got to Korea I wanted to try my hand at this dish. This came together really quickly and was very easy to make! 

My friend and I each made our own versions of Rabokki and shared at the picnic. My recipe was fish-based with a homemade dashi stock made from kelp and anchovy, while hers was more veggie-based with a bone broth base. In the end we decided that the best version occurred when we mixed both of ours together, and so I am posting a combo of our two recipes. Yum!

Ingredients:

1 small package dried kelp (about 3 leaves)

2 cups bone broth

3 green onions, white bulbs and green stems separated

2 tsp sesame oil, divided

1 tsp soy sauce

2 tbsp gochujang (Korean chili paste)

1 1/2 tbsp sugar

1 tsp minced garlic, plus 3 tsp minced garlic

1 tsp Korean chili flakes (I left this out)

1/2 tbsp tomato paste

1 package instant ramen noodles

4 sheets Korean fish cakes, sliced into bite size rectangles

20 Korean rice cakes, rinsed in cold water

6 fish balls, mixed variety

2 hard boiled eggs, cut in half

1 small onion, diced

1/2 Korean squash, cut into bite size pieces

1/2 cup fresh shiitake mushrooms

Toasted sesame seeds

Salt and pepper

Directions:

1. Soak the kelp in water for an hour. 

2. Marinate the rice cakes in 1 tsp sesame oil, salt, and pepper. In a separate bowl, marinate the mushrooms in 1tsp sesame oil, 1 tsp soy sauce, and salt.

3. Whisk together gochujang, sugar, 1 tsp garlic, chili flakes, and tomato paste in a small bowl. Set aside.

4. Rinse the kelp and boil with the white onion bulbs in a medium pot with enough water to cover for 10 minutes. 

5 Discard the kelp and onion, but keep 1 cup of liquid from the pot. Set aside.

6. Add 1 tbsp oil to a large sauce pot, and add in onions and mushrooms. When they have browned, add remaining 3 tsp garlic and stir. 

7. Add squash to the pan and cook until just soft.

7. Reduce heat to medium low and whisk in sauce along with noodles, rice cakes, and fish cakes.

8. Add in bone broth and kelp water and bring to a gentle boil over medium high heat. Add in eggs after 5 minutes and continue cooking until all ingredients are cooked through and sauce thickens.

9. Garnish with sesame seeds and sliced green onion tops.

Tuna, Blood Orange, and Avocado Salad, by Diane

Our next country up was Spain, as we thought it would have a lot of cold dishes we wouldn’t have to turn the oven on for. First up was this salad, which seemed good in theory but in actuality the tastes just didn’t really go well together for me. It was supposed to use tuna belly, but I couldn’t find it and had to use canned tuna instead. Recipe from: https://spanishsabores.com/2014/04/18/tuna-belly-blood-orange-and-avocado-spanish-salad-recipe/


Ingredients:

One cup arugula
1/4 cup tuna
1 blood orange, cut in slices
1/2 avocado, cut in slices
10 pistachios, crushed
Olive oil
Sea salt


Directions:

Assemble all ingredients together, drizzle with oil and sprinkle with salt.

Seared Salmon Benedict, by Cheryl

This was a solid meal as part of my Whole 30! I decided not to make the Hollaindase sauce, mainly because I just really didn't want to make it. The yolks from the poached eggs provided a nice sauce for the salmon and salad. The whole dish was delicious and very filling. Yum!

Ingredients:

1 fillet salmon
salt/pepper
cooking fat
2 large eggs, poached
1 pinch cayenne pepper
Lettuce of choice (I used arugula)

Directions:

1) Preheat the oven to 350. Season the salmon with salt and pepper. Cook in the oven for about 10 minutes depending on the thickness.

2) Meanwhile poach the eggs.

3) Place the poached eggs and the salmon fillet on top of a bed of lettuce. Top with some black pepper.

Brazilian Fish Stew, by Cheryl

As of today I'm on Day 22 of Whole 30. The pros: I feel great! Definitely have more energy, digestion has been top notch, I'm not craving sweets all day, my clothes fit better, and I'm feeling leaner. The cons: Going out to eat is a major pain in the butt and I have total food boredom. This recipe saved me a few days ago when I wanted to throw the entire contents of my fridge outside. It's delicious, healthy, easy to make, and delicious (so good I said it twice). I can see this becoming a staple in our house during the colder months. One note: I found out during this whole 30 that coconut milk with guar gum (which is allowed on whole 30 only bc it's hard to find coconut milk without it) causes me to have a ton of bloating so I now use coconut milk without guar gum. Something I learned already that I can use after this is over! Also, I roasted some chopped sweet potatoes and added those in as well. Yum!

Ingredients (from here)

2 lbs firm white fish (I used cod)
3 cloves garlic, minced
4 tbsp lemon or lime juice (I used lime)
salt and pepper
olive oil
1 medium yellow onion, chopped
1/4 cup green onions, chopped
1/2 yellow pepper and 1/2 red pepper, seeded and chopped
2 cups chopped tomatoes
1 tbsp paprika
pinch of red pepper flakes
1 large bunch cilantro, chopped, with some set aside
1 14-ounce can coconut milk

Directions:

1) Coat the fish with the minced garlic and lime juice. Sprinkle generously with salt and pepper.

2) In a large Dutch oven coat the bottom with 2 tbsp of olive oil and heat on medium heat. Add the onion and cook until softened. Add the bell peppers, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes.

3) Stir in the onion greens and tomatoes. Cook for five minutes uncovered. Stir in the cilantro.

4) Use a large spoon to remove half of the mixture. Spread the remaining veggies on the bottom of the pan to make a "bed". Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Add the rest of the mixture on top of the fish.

5) Pour the coconut milk over the fish and vegetables (I added another half a can).

6) Bring soup to a simmer, reduce the heat, cover, and simmer for 15 minutes. Taste and adjust seasonings. You'll likely need to add more salt. Garnish with cilantro.

Halibut with Creamed Corn and Tomatoes, by Cheryl

This recipe is from Eating Well Magazine and it was gooooooood! I've never made creamed corn before... I felt pretty cool steeping the milk with the cobs in it! One thing I changed was that I added some of the tomatoes to the creamed corn at the very end so they weren't so hard and cold. I wanted them slightly softer and warmer. I also kept some aside to see how they were that way too. I'd definitely make this again. Yum!

Ingredients:

4 ears corn, husked
1.5 cups whole milk
3 cloves garlic, divided
1 sprig fresh thyme
3 cups chopped tomatoes
3 tbsp chopped basil
2 tbsp EVOO, divided
3/4 tsp salt, divided
1 tbsp butter
1/4 cup chopped shallot
2 tbsp flour
2 tbsp grated Parmesan cheese
1/2 tsp ground pepper
1.25 lbs halibut, cut into 4 portions

Directions:

1) Cut kernels from corn and set aside. Cut the cobs in half and put them in a saucepan. Add milk, 2 garlic cloves, and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover and let steep for 10 minutes. Strain into a small bowl and discard the solids.

2) Grate the remaining garlic clove into a medium bowl. Stir in tomatoes, basil, 1 tbsp oil, and 1/4 tsp salt. Set aside.

3) Melt butter in the pan over medium heat. Add shallots and cook, stirring occasionally, until soft, about one minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about three minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust the heat to maintain a simmer, cover, and cook until thickened, about 5 minutes. Stir in Parmesan and 1/4 tsp salt and pepper. Cover and set aside.

4) Sprinkle halibut with the remaining 1/4 tsp salt and pepper. Heat the remaining 1 tbsp oil in a large pan over medium high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5-7 minutes total.

5) Serve the halibut with the creamed corn and tomatoes.

Tilapia Fish Cakes with Summer Corn Salad, by Diane

I needed a good protein for dinners this week and had a bunch of tilapia in the freezer. I threw this recipe together and it came out really well! The only problem was that I can never ever get a crust when I pan fry things like fish, they always fall apart. As you can tell from the photo, this is exactly what happened as the golden brown part stuck to the pan each time. Next time I may try baking them. The salad was really great as a side on its own, I’ll definitely be adding it to my cookouts!

Ingredients:

6 tilapia filets
Salt and pepper
1 egg
1 cup almond flour (could sub panko)
1 tbsp dried parsley
5 scallions, sliced thinly
4 tbsp mayo
2 tsp garlic powder
1 tsp onion powder
2 tbsp Dijon
1 tsp sweet paprika
Coconut oil

For the salad:

1 small pack grape tomatoes, halved
1 can sweet corn (you can grill 2 ears of corn as well)
1 cucumber, diced
1 bunch scallions, sliced
Salt and pepper
1 lime, juiced
4 tbsp red wine vinegar
1 tsp garlic powder

Directions:

1. Preheat oven to 400. Place parchment paper over a baking tray, and bake the tilapia for 15 min.

2. While the fish cooks, make the salad and stir well. Place in fridge.

3. Flake the fish in a large bowl (I used a food processor) and add remaining ingredients except coconut oil. Mix well, adjust seasonings.

4. In a large pan, add 2 tbsp of coconut oil over medium high. Form the fish into patties, and fry until
 golden on either side.

5. Remove salad from fridge and stir again, adjusting for flavors if needed.

Garifuna Hudut, by Diane

We were recently blessed with the presence of this amazing chef in Belize, Ivy Flores. We loved her cooking so much we went back breakfast, lunch and dinner for 3 straight days, and on the 4th day she taught us how to cook some of her cultural specialties. This was one of the dishes, and I have been craving it since I got back a few weeks back. This is EASY to throw together and the flavors are out of this world! I was afraid mine wouldn't turn out like hers, but I'm happy to report that it was spot on!!

Ingredients:

2 ripe plantains, cut into 2 inch cubes
2 unripe plantains, cut into 2 inch cubes
1 can coconut milk, full fat (we made our own with her, but I have since found it doesn't taste the same or have the same consistency, so canned is easier!)
Water
Chicken bullion or consume, about 2 tsp
3 green habanero peppers, whole
4 okra, whole (I couldn't find these in season so I bought frozen sliced)
2 cloves garlic, crushed
1/4 small white onion, chopped
2 tbsp. crushed oregano
Salt to taste
2-3 fish filets (tilapia, flounder, or snapper), cut into chunks
Garlic powder
Black pepper
Coconut oil
Optional: yams or sweet potatoes

Directions:

1. Boil water and add plantains, boil until fork tender. Let them cool completely and then mash with one clove crushed garlic. Set aside.

2. Pour the coconut milk into a soup pot, then fill the can back up with water and add to the pot. Add in bullion/consume, habaneros (keep whole- you don't want them to burst), okra, onion, remaining clove of garlic, and oregano to boil. Add in the sweet potatoes/yams now too if using. Reduce to a simmer uncovered.

3. Meanwhile, coat the fish in salt, pepper, and garlic powder, then fry in coconut oil until just cooked. Add into the soup along with pan drippings.

4. Simmer together for another 5-10 min, adjust seasonings (I found Goya works best).

5. To serve, grab a small ball of the plantain mixture and dip in the soup, or you can create dumplings out of the plantains and drop them in. All good!!!

Salmon Patties, by Cheryl

These were really good!!! I'm not the biggest fan of cooked salmon so putting this fish into patties with some yumminess sounded good to me. This recipe is gluten-free and paleo if you happen to be following either of those. I made a couple of substitutions, which probably don't make it paleo anymore, but instead of mayonnaise in the patties and the dip I used Greek yogurt. I used safflower oil instead of olive oil since it has a higher smoke point. I had thought of baking them, but the salmon would have definitely dried out. Fresh dill really made these and the yogurt dip pop. I will definitely be making these again! Yum!

Ingredients (original recipe from here):

1 lb fresh salmon
1/3 cup olive oil, divided
1 medium onion, diced
1 red pepper, diced
1-2 garlic cloves, minced
1/2 almond flour
2 large eggs, beaten
2 tbsp mayonnaise (or plain Greek yogurt)
1 tbsp Dijon mustard
1/3 cup fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
salt and pepper

Lemon Dill sauce:
1 cup mayonnaise (or plain Greek yogurt)
2 tbsp dill, finely chopped
1/2 lemon, juiced
salt and pepper

Directions:

1) Preheat the oven to 425. Drizzle the salmon with olive oil and season with salt and pepper. Cook for 10-13 minutes or until completely cooked through. Let cool for 5-10 minutes when done.

2) Dice the onion and pepper, and chop the dill and parsley.

3) Saute onion and pepper with some oil.

4) Flake the cooled salmon, removing the skin, into a large mixing bowl. Add all of the ingredients and combine with your hands until well mixed.

5) Form the salmon mixture into patties. Heat several tablespoons of olive oil in a pan and cook the patties for 3-4 minutes per side. Serve with the sauce.

Avocado Salmon Rice Bowl, by Cheryl

I made myself cauliflower rice

This is a pinterest find (originally from here) and it was really good and satisfying! I had made this a few months ago when I was going through a bowl phase and just thought of it again and remembered that it was tasty! A couple of things: 1) The avocado makes the dish. Without the avocado mixture this dish would be very boring. 2) I'm not too sure what the glaze on the fish does... I really couldn't taste it at all. Overall, it's a solid dish. Yum!

Ingredients:

Rice:
1 cup jasmine rice
1.5 cups water
Juice from 1/2 large lime
2 tablespoons minced cilantro
1 tbsp honey
3 tbsp chicken or vegetable stock
salt

Salmon:
1lb salmon fillet
1 tbsp lime juice
1 tbsp honey
2 tbsp minced cilantro
salt

Avocado:
1 avocado
1 tbsp lime juice
1 tbsp minced cilantro
salt

Directions:

Rice:
1) Cook rice according to package directions.

2) Mix stock, lime juice, honey, and cilantro together in a medium pot over medium heat. Let simmer for a minute. Take off heat. Mix in rice. Season with salt. Mix. Set aside.

Salmon:
3) Preheat oven to 425. Rub salmon with some oil and place skin side down on a baking sheet.

4) Mix together all of the salmon ingredients. Rub glaze over salmon fillets. Bake for 12-15 minutes.

Avocado:
5) Chop avocado and add to a small bowl. Add in all avocado ingredients and mix together.

6) Assemble rice bowls with the rice on the bottom, then the salmon, and top each bowl with the avocado.