It’s the first Yummy Mummy recipe of 2015! Now that we’re through the holidays it’s time to get back to meals that don’t involve turkey. Or stuffing. Or… you fill in the blank. Since new year resolutions are probably in effect (for now) I thought it would be good to make the first recipe of the year a healthy one. I’ve been on the hunt for new meal ideas and recently tried this recipe from Lexi’s Clean Kitchen. I loved it but liked the idea of giving the fish a bit of a kick, so I switched it up a little. Plus, I spoke with a friend who told me about the good work going on at globalsalmoninitiative.org/en and other salmon farms, so it felt a good time to step up and do my part for sustainable eating. To kick off 2015 here’s a delicious salmon meal that’s packed with flavour and nutrition.
Yummy Yummy Recipe: Wasabi Salmon
1 lb wild salmon (salmon steaks are great for this recipe)
1/2 tbsp chili powder
1/2 tbsp paprika
1 tsp coconut sugar
1/4 tsp salt
2 tbsp wasabi paste or horseradish
1. Preheat oven to 350 degrees. In a bowl combine the spices and sugar to create a dry rub.
2. Coat the salmon with the dry rub.
3. Put salmon on a baking sheet lined with parchment paper and bake in the oven for approx. 20- 30 minutes (this will depend on how thick the cut of salmon is and how quick your oven cooks, so keep an eye on it to make sure it doesn’t overcook & dry out).
4. Either rub the wasabi/ horseradish over the cooked salmon or serve on the side. Serve with steamed veggies and fresh avocado slices for a fresh & delicious meal (the avocado balances the richness of the salmon and adds a light flavour to the meal).
For more great meal ideas pop over to our Yummy Mummy Recipes page! (lots of healthy ideas, many with gltuen free & dairy free options)
To celebrate the sockeye salmon run we have here in BC in late Summer, I’m featuring some delicious & nutrient- packed salmon recipes to inspire you to try this delicious fish. My hubby’s family still fishes commercially and my father- in- law gave me his recipe for salmon burgers (they’re a huge hit in the family!). A delicious meal for a hot Summer evening.
Yummy Mummy Recipe: Salmon Burgers
Makes 4- 6 burgers
2 lb Fresh or canned salmon
1 bunch kale, pureed in food processor
2 tbsp fresh dill
2 tsbp dijon mustard
1 onion, finely diced
1 tsp pepper
1 egg for binding (optional)
1. Preheat bbq or grill to a medium heat. If using fresh salmon, de- bone the meat. If using canned, drain the juices.
2. In a bowl, combine all ingredients ( if using fresh salmon, you may need to use a food processor to shred the meat). Add extra seasoning to taste.
3. Shape patties into desired size (these won’t shrink the way beef patties will)
4. Place patties on grill & cook for 5- 10 minutes (for fresh fish, make sure patties are cooked through)
Serve with your choice of fixings on a whole wheat bun ( or pick your fave gluten free option).
I love coleslaw or tartar sauce, avocado & lettuce- I think keeping it simple with these burgers is best.
We’re due for an epic sockeye salmon run in BC this Summer. To tempt your taste buds and help you prepare for this delicious local bounty, I thought I’d toss a recipe your way that does justice to this amazing fish. It’s so versatile and a perfect candidate for the grill! Packed with nutrients, it’s delicious served hot or cold.
Yummy Mummy Recipe: Grilled Salmon with Avocado Salsa
Ingredients: For the salmon:
1 side of salmon
1 tbsp olive oil
1 tsp salt
1 tsp each ground coriander & cumin
2 tsp dill (for the best flavour, use several stems of fresh dill)
1/2 white onion, finely diced
2 cloves garlic, crushed
For the avocado salsa:
1 avocado, sliced
1 red onion, thinly sliced
2 limes, juiced
3 tbsp olive oil
2 tbsp cilantro, finely chopped
2 cloves garlic, crushed
1/2 jalapeno, finely chopped (use as much or as little as you like, to taste)
salt to taste
Optional: 1- 2 tomatoes, finely chopped
1. Mix the ingredients for the salmon rub in a bowl; in a separate bowl whip up the avocado salsa. Refrigerate both for 30+ minutes to let flavours combine
2. Pre- heat the grill/ bbq to a medium heat
3. Rub the mix on the salmon & place on grill. Cook until light pink/ flaky
4. Serve the salmon topped with the avocado salsa
Delicious served over rice.
What is your favourite salmon recipe? Sockeye is the popular choice and perfect when you can get it fresh. Spring/ king/ chinook salmon is a less pricey option and also delish (and my favourite!).
This is another recipe from the EatingWell.com cookbook that I recently downloaded. If you are starting to think all I eat is salmon, think again. 😛 I enjoy the challenge of working with ingredients I already have, and especially enjoy how this helps with the budget!
I used fresh grated potatoes instead of the frozen hashbrowns the recipe calls for and was happy with the result. I skipped the sauce and served these with straight up sour cream, steamed carrots & beans, and roast potatoes & spaghetti squash! phew! A colourful plate! 🙂
Yummy Mummy Salmon Tostis (Salmon Cakes)
Total Time: 30 min
Makes: 4 servings, 2 per person
I found this recipe while looking for inspiration for canned salmon. We have plenty of it since my hubby’s family catch it fresh, then can it for future use. It’s an excellent ingredient, since it packs a ton of valuable omega 3s, and versatile; it’s great hot or cold.
I downloaded a salmon cookbook from Eating Well.com, so am trying out some of the recipes. You can check it out here. I made a few minor tweeks: I bought tostadas (see photo) instead of using tortillas. I also heated them in the oven for 5 minutes, then added the bean spread & salmon mix, and heated for another 5 before topping with the other cold ingredients.
Makes: 4 servings, 2 tostadas each
Active time: 25 minutes Total: 25 minutes
6-inch corn tortillas
Canola oil cooking spray
6- to 7-ounce can boneless, skinless salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix or shredded cabbage
2 tablespoons chopped cilantro
15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa scallions, chopped
Lime wedges (optional)
1 Position racks in upper and lower thirds of the oven; preheat to 375°F.
2 Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turn- ing once, until light brown, 12 to 14 minutes.
3. Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
Serve with brown rice cooked with diced tomatoes and onions or salsa.
The finished product 🙂
As I mentioned, I made a few minor modifications. I also skipped the cooking spray and used a non- stick baking rack. The recipe made plenty, but I only made 6 for the hubby and I, and that was enough for dinner, allowing for leftovers the next day. We both agreed this is a funky recipe, worth trying again.
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