• Langostino Lobster Salad
• Salmon Kabobs
• Cajun Shrimp with Cheesy Cauliflower Rice
• Shrimp Avocado Tomato Salad
• Roasted Fish Tacos with Peach Salsa
• Shrimp with Peanut Sauce

The langostinos can be found at Trader Joes and are affordable. Cauliflower rice (for Cajun shrmp) is a nice low-carb option and Costco sells it in four-packs. For Fish tacos, take advantage of end of summer peaches. Use your choice of roasted fish, or use a frozen fish.

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The post Easy Seafood Dinner Recipes appeared first on Spinach Tiger.

This blueberry compote is made with pears, shallots, a dash of cinnamon, a touch of rosemary, and is like a savory fruit jam. It pairs perfectly with this grilled salmon, and I’ve also used it for savory meatballs.

Why You Need this Recipe for a Savory Blueberry Compote

You need this recipe for salmon with a savory blueberry compote, because if you’re like me, you need a new way to bring salmon to the table. We eat a lot of salmon and I like to change my recipe up depending on the season. This is a perfect summer approach.

Ingredients

• Salmon
• Blueberries
• Shallots
• Pear
• Cinnamon
• Rosemary Sprig

More Salmon Dishes from Spinach Tiger

• Salmon Kabobs
• Tuscan Salmon
• Spicy Mayo Salmon
• Salmon Tacos with Mango Salsa
• How to Prepare Salmon Easily
• Salmon with Pasta

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Salmon with Blueberry Compote

Course Entree

Cuisine Italian

Keyword blueberry compote, salmon

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Salmon Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

Savory Blueberry Compote

• 2 tablespoons unsalted butter
• 1 medium pear peeled, cored, finely chopped
• 1/4 cup finely chopped shallots
• 1/4 cup blueberries
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar or Swerve for sugar free
• 1/8 teaspoon ground cinnamon
• 1 tablespoon extra virgin olive oil

Salmon

• 4 salmon filets

Instructions

Compote Instructions

• Heat 2 tablespoons butter in medium pan. Add shallots, pear and blueberries until cooked through about one minute.
• Add white vinegar, sweetener, cinnamon, dash salt. Bring to boil, reduce heat to low, continue to cook for about 6-8 minutes, and mash to make a compote consistency.

Salmon Instructions

• Preheat oven to 350 degrees F. (180 C).
• Dry salmon with paper towels. Take out of fridge 30 minutes in advance if you have the time. Season with salt and pepper.
• Add a small amount of oil to a pre-heated frying pan.
• Add salmon steaks skin side down, and cook on medium for 4-5 minutes. Salmon should easily release to turn over.
• Place pan in oven for another 3-4 minutes.
• Serve with compote.

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The post Salmon with Savory Blueberry Compote appeared first on Spinach Tiger.

The dads lucked out having their day in June when all the produce is bursting at the markets and the weather is perfect for cookouts.

My Favorite Steak on the Grill Recipes

Cowboy Ribeye Reverse Sear You CAN do same technique with a ribeye or a New York Strip. If you can’t find this, use same technique with ribeye or New York Strip steak.

Sirloin Cap Steak also known as Picanha

This is the steak you get in a Brazilian Restaurant. Tasty. Ask your butcher (even at your local grocery store) for this cut.

Grilled Skirt Steak with Chimichurri

A more affordable choice, but might be a favorite and will feed a crowd.

My Favorite Lamb Chops on the Grill Recipe

Grilled Lamp Chops with Mint Pistou

Succulent and guaranteed to be fought over.

These lollipop lamb chops are also done in the reverse sear method, finished off perfectly with fresh mint pistou.

Center cut Ribeye Pork Chops on the Grill with the Blueberry Compote

Spare Ribs on the Grill

My Favorite Chicken on the Grill Recipe

Greek Spatchcock Chicken on the Grill with Honey and Lemon

My Favorite Salmon the Grill Recipe

Salmon Kabobs on the Grill

These marinated kabobs take very time or not a lot of skill. Kids can help.

Best Sides for Summer Steak

• Summer Caprese
• Seven Ways to Grill Corn
• Wedge Salad
• Spinach Salad with Grilled Peaches
• Blackberry Corn Salad
• Buttery Smashed Fingerling Potatoes

Happy Father’s Day to all the dads out there who do the best they can to support their kids, worry about them, work hard to support them, and support their mother.

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My Dad

A Bigger than life personality, and a thinker, he had the gift of speech, but never boring. He was never afraid. His last words to me “thank you for what you did for my spiritual life.” There’s not a bigger gift to a child from a father passing from this world to the next. The insistence he taught me in expressing myself is the very thing that saved him. Some of you will understand this.

The post Best Summer On the Grill Dinners for Dad appeared first on Spinach Tiger.

Sometimes I’m just like every other home cook in America. I run dry on inspiration. I started this food blog years ago to document my own recipes and bring easy, healthy recipes to make your job easier and more delicious. There are times I feel like I have no idea what to make and I even forget to take a look at my over 1300 recipes.

There was a time when I used to make more complicated dishes, but now that I have a keto bakery and have to spend at least two full days baking, I look forward to getting out of the kitchen. However, I want to get back in the kitchen with more savory dishes, so please take the time to subscribe if you haven’t already.

Three Things You Need to Know About Salmon Kabobs on the Grill

• 1. This is an easy recipe, that requires 5 minutes to make marinade, 7 minutes to grill.
• 2. This is a flavorful recipe with flavors of orange, sesame oil, chili oil, garlic and plenty of fresh ginger.
• 3. This is a versatile recipe that go low-carb (using cauliflower rice) or more filling when place atop rice or rice noodles. You can also change up the flavor profile as shown below.

Alternate Flavor Profiles for Salmon Kabobs

1. Mediterranean: Use Olive Oil, Lemon, Fresh Garlic, Fresh Thyme or Oregano.
2. Italian: Use Pesto as the marinade.
3. Middle Eastern: Use Olive Oil, Lemon, Turmeric, Parsley, Za’atar. Top with toasted almonds.

We usually serve this over cauliflower rice. Flavor the rice ahead of time if desired with fresh ginger and a squeeze of lime or orange.

Marinade for Salmon Kabobs on the Grill

• Fresh Garlic
• Fresh Ginger
• Juice of Orange with Zest (or use Lime).
• Sesame Oil
• Chili Oil or Red Chili Flakes
• Tamari or Soy Sauce (Tamari for gluten free)
• Sesame Seeds for Garnish
• Metal Skewers (can be used over and over and don’t burn)

How to Make Salmon Kabobs on the Grill

• Mix up ingredients for marinade.
• Cut salmon skin off. Cut salmon into large cubes.
• Place in marinade. Refrigerate for at least one hour.
• Soak wooden skewers in water for 20 minutes if you have time.
• Place pieces of salmon on skewers.
• Heat Grill to high (about 400 degree F.)
• Cook about 3-4 minutes each side. Make sure to turn on all four sides.
• Sprinkle with Sesame Seeds.

More Salmon Recipes from Spinach Tiger

• Easy Spicy Tuscan Salmon
• Spicy Mayonnaise Salmon
• Pan Seared Salmon Tacos
• Ginger Roasted Salmon with Orange Roasted Beets
• Pasta with Salmon Mediterranean Style
• Pan Fried Salmon

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Salmon Kabobs on the Grill

How to Marinade and Grill Salmon Kabobs

Course Main Course

Cuisine Asian

Keyword keto salmon, Salmon Kabobs, Salmon on the Grill

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Marinade Times 2 hours hours

Servings 4 servings

Ingredients

• 4 Salmon filets 6-8 ounces each
• 1 small Orange with zest or lime
• 1 tablesooon Fresh Ginger grated
• 1 tablespoon Sesame Oil
• 1 teaspoon chili oil or chili flakes
• 4 tablespoons Tamari or Soy Sauce
• 4 Garlic Cloves minced
• 1 tablespoon sesame seeds

Instructions

• Trim off salmon skin with sharp knife. Cut in to large cubes. Set Aside

Marinade

• Mix all ingredients together except sesame seeds. Save some of the marinade for later BEFORE placing salmon in bowl.
• Marinate for two or more hours.

Grill

• Soak wooden skewers in water for twenty minutes.
• Light grill to high. Place cubes in skewers
• Cook 2-3 minutes per side. Mine took about 7 minutes for the salmon to be perfectly cooked without being overcooked.
• Sprinkle with sesame seeds. Serve immediately.

The post Salmon Kabobs on the Grill appeared first on Spinach Tiger.

Spicy Tuscan Salmon is a delicious dinner that takes 15 minutes to make. There is no reason to not quickly get this on your weekday rotation.

Ingredients for Spicy Tuscan Salmon

The first thing I do is get all my ingredients in place. While my salmon slides into the oven, I can then quickly make the sauce which takes about five to seven minutes.

Spicy Tuscan Salmon couldn’t be easier, and it tastes like a gourmet dinner. While all this is happening, you could be making rice or pasta, but we like it as is.

What salmon is best for this dish?  

We really love the farmed salmon at Whole Foods that is sold frozen in a six-pack. Each is conveniently individually wrapped. It has no bones to worry about, is deliciously fatty, yet mild.  All you need to do is slip the salmon (while wrapped) into a bowl of cold water for fifteen minutes to defrost. You can also defrost by placing in the refrigerator. I like to take the chill of the salmon, by letting it sit on counter 15 to 30 minutes. 

What is the best way to cook salmon?

This simple recipe from stovetop to oven is the start of many salmon dishes. It makes perfect salmon every time.

You can roast salmon, grill salmon, fry salmon stove top or do a combination. I’ve done all these methods and my favorite, fast method is to start my salmon on top of the stove and finish in the oven. 

A perfect piece of salmon takes about 9 minutes to make. Perfect salmon means, crispy skin, tender flesh that is not over-cooked. Use a meat thermometer and take your salmon out at 125 degrees F. You can always stick it back in the oven if it’s too raw for you, but dry salmon is not tasty.

What’s that white stuff?

If you see that white stuff coming out of the salmon,  you’ve  overcooked it.  That white stuff is a protein called albumin and if you take a look at my salmon below, you won’t see that.

Making the Spicy Tuscan Sauce

This recipe or similar recipe can be found all over Pinterest and is made with either salmon, shrimp or chicken. I’ve altered it a bit, because there’s too much heavy cream in most of the recipes for my taste. Also, I’ve made the sauce spicy, but you don’t have to do that. You can leave out the heat and just go for creamy.

Some recipes call for a whole cup of heavy cream, and I think if you are making six servings and serving it over a pasta or rice, that makes sense. You can add all the heavy cream you desire, but I’ve switched out some of the heavy cream for broth and thickened with my xanthan gum gel. 

The basics of the sauce include butter, heavy cream, onion, white wine, broth, sun dried tomatoes (optional) bomba sauce, spinach and my favorite keto friendly or grain free thickener

This recipe is for four servings.  When I first made this, I only made two salmon filets, but saved the remaining sauce for the next day and it was enough for two more salmon filets. 

How to Reduce the Heavy Cream with Xanthan Gum

Since a recipe like this generally calls for a cup of heavy cream, you might consider using my tip for thickening the sauce. I only use 1/4 cup heavy cream, 3/4 cup broth (or water) and tablespoon of a xanthan gum gel. 

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What to Serve with Spicy Tuscan Salmon

You can always serve spicy Tuscan Salmon over pasta, rice, mashed potatoes. Keto options include cauliflower rice or spaghetti squash. 

Salmon is super healthy, full of omega 3’s and I hope you add this recipe to your rotation frequently. Let me know if you do.

The first time I made anything called “tuscan,” it was with a shrimp dish. They are very similar and you could easily replace the salmon in this recipe with shrimp, but I’ll soon be posting how to do that. You will want to cook the shrimp on top of the stove very quickly and then set aside while making the sauce, so as not to overcook the shrimp. 

Keto Friendly

This dish is obviously low carb and keto friendly. You can cut out the sun-dried tomatoes which account for about 3 carbs in the recipe.  You can add more heavy cream if you desire. This dish has a lot of flexibility. 

More Salmon Recipes

• Salmon Kabobs
• Spicy Mayonnaise Salmon Baked
• Salmon with Crispy Skin
• Salmon Tacos with Mango Salsa
• Ginger Roasted Salmon

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Spicy Tuscan Salmon

Course Entree

Cuisine Italian

Keyword keto salmon, salmon, tuscan salmon

Prep Time 6 minutes minutes

Cook Time 6 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon avocado oil or olive oil
• 4 salmon filets

Tuscan Cream Sauce

• 3 tablespoons butter
• 2 garlic cloves
• 2 tablespoons minced onion
• 1/2 cup broth (or water)
• 1/4 cup white wine
• 1/4 cup heavy cream
• 1 teaspoon bomba sauce or sprinkle red pepper flakes
• 2 tablespoons sun dried tomatoes
• 2 handfuls spinach leaves
• 1/4 cup parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon xanthan gel or use more heavy cream

Xanthan Gel

• 2 cups water
• 1 tablespoon xanthan gum

Instructions

• Preheat oven to 350 degrees F.
• Gather all ingredients before cooking salmon. While salmon is finishing in oven, you can make the sauce.

Cook Salmon

• Season salmon with salt and pepper.
• Heat oil in pan that will go from stovetop into oven on medium heat.
• Once oil is hot, place salmon in pan, skin side down, cook on medium for five minutes.
• Turn over and place in oven for about 4 minutes. Salmon should be at 125 degrees F.

Tuscan Sauce

• I used a 10 inch non stick pan to make sauce. Start with melting butter in pan.
• Smash garlic cloves with knife. Saute until just golden. Remove garlic. Add in minched onion and cook until softened.
• Add broth and wine and cook a few minutes to evaporate wine. If you are going to use a full cup of heavy cream instead of a 1/4 as I did, you can skip adding broth and xanthan gum gel. If you want to reduce the amount of heavy cream, add broth and gel.
• Add chopped sun dried tomatoes.
• Add in heavy cream and parmesan cheese.
• Add in bomba sauce or red chili flakes.
• Add in spinach leaves. They will wilt immediately.
• Season with salt and pepper.
• By this time salmon should be done. Add salmon to the pan and spoon sauce over filets.
• Serve immediately.

The post Easy, Spicy Tuscan Salmon appeared first on Spinach Tiger.

My new go to for salmon is using Trader Joe’s bomba sauce (Crushed Calabrian Chili Peppers) mixed with mayonnaise. It will take your salmon to more than gourmet and leave you fighting over the last bite. 

In this post I talk about some of the ingredients I love in this recipe, but this is not a sponsored ad. I like to share with you ingredients I have discovered that help me to cook deliciousness in my own kitchen, and hopefully yours.

The ingredients I’m going to talk about include, Trader Joe’s Bomba Sauce, Whole Foods Salmon Filets, Better Body Mayonnaise. and Pork Panko. You absolutely can make this recipe with different brands of these ingredients.

Together they make the most remarkable combination of flavors and textures for this Spicy Salmon Recipe.

A few salmon basics

We love the salmon from Whole foods that is sold in their freezer in six packs. Each filet is bone free, and shrink wrapped individually. Six filets cost $19.99, so this meal for two is under $7. We eat salmon at least once a week, and I am always looking for different ways to prepare it. I usually start with my basic stove to oven method. Since this salmon is frozen, it takes about 15 minutes to defrost and 9 minutes to make.

If I already know I’m going to make salmon in the morning, I take it from freezer, cut out two portion and stick it in the fridge. I like to take it out about an hour in advance to bring the temperature up a bit. A very cold center salmon filet is hard to cook evenly without overcooking parts of it.

The Stove to Oven Method for Cooking Salmon

There are many kinds of salmon and I usually prepare them the same way. I sear one side on top of the stove, flip it over and place in the oven to finish. My salmon comes out perfectly every time and is not overcooked.

Bomba Spicy Sauce

I’ve used this spicy sauce which is simply a combination of mayonnaise and bomba sauce on salmon, chicken and cauliflower. It wakes up a dish. A half cup mayonnaise mixed to one tablespoon bomba sauce. This is enough to be spicy enough but you can add the amount of crushed chilies to your own preference. My preferred mayonnaise is from Better Body Foods, made with avocado oil (not canola). Once you taste this lemony, healthy mayonnaise, you’ll love it as much as I do. I buy it on Amazon on subscription. 

What temperature should I cook salmon?

Salmon is cooked at 145 degrees F. I take it out at 135 degrees. It will continue cooking and if you see that white protein coming out of the salmon, it’s overcooked.  

When I want to put this sauce on it, give it a few minutes in the oven and then smear the mayonnaise mixture all over the top of the salmon, and when I have it, I top with some pork panko. It’s amazing.  

What is Pork Panko?

Pork panko is simply crushed pork rinds crushed breadcrumb style at zero carbs.

You can buy Pork Panko at Costco now and it’s much more reasonable than you will find online. If you see it there, pick up a couple sets. I purchased a two-pack (each 12 ounces) for $10.50. Pork Panko is a great alternative to bread crumbs if you’re grain free, keto or paleo.

 You can also make your own by putting pork rinds in the food processor. 

Bomba Sauce for Spicy Mayonnaise Salmon

If you follow me on instagram, you know I love Trader Joe’s Bomba Sauce, which is fermented Calabrian chilies. I put it in everything, even scrambled eggs. You can buy other brands on Amazon like this one if you’re not near a Trader Joe’s. 

Yes, I did buy five jars on my last visit to Trader Joe’s.

Baking with this spicy mayonnaise sauce can be a little tricky. I seared the salmon on one side, skin side down first for about 3 minutes then turned over for a minute to get some color on the top of the salmon. Then I turned it over again, brushed it with my spicy mayonnaise, added some pork panko and put into the oven for the last four minutes.

I served this with cauliflower rice. 

You could also use this sauce to make roasted cauliflower. 

Shrimp Scampi

Keto Fried Eggplant

Keto Chicken Parm

Here are Some More Salmon Dishes from Spinach Tiger

Salmon with Crispy Skin

Salmon with Low Carb Pasta Mediterranean Style

Salmon Tacos

Ginger Roasted Salmon with Golden Beets

Salmon with Tarragon Pea Mash

Salmon with Greek Spinach Salad

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Spicy Mayonnaises Salmon with Bomba Sauce

Perk up salmon with Bomba Sauce, Fermented Calabrian Chilies

Course Entree

Cuisine American

Keyword bomba sauce, salmon

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 pieces of salmon 6 ounces each, approx.
• 1 tablespoon extra virgin olive oil or avocado oil
• salt
• pepper

Bomba Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Crushed Calabrian Chilies

Instructions

Bomba Sauce

• Mix mayonnaise and chilies in bowl until incorporated. Taste to make sure it's the heat level of your own preference. Start with a teaspoon add as desired.

Salmon

• Take salmon out at least 30 minutes up to an hour before cooking. Dry with paper towel. If you don't have time for that, your salmon may take longer to cook.
• Preheat oven to 375 degrees F.
• Heat olive oil in small frying pan on medium heat. Uses a pan that can go in oven.
• Oil is ready when a drop of water sizzles.
• Place salmon in pan skin side down,
• Cook for 4 minutes or until the salmon easily moves in pan.
• Turn over and cook for 1 minutes to put some color on salmon. Turn back over skin side down.
• Spread sauce over salmon. You will probably not use all sauce. Top with Pork Panko.
• Put in oven for about 4 minutes or until salmon reaches an internal temperature of 135 degrees F.

Notes

Save left over sauce to mix through cauliflower rice or rice. 

Nutrition

Serving: 1filet

The post Spicy Mayonnaise Salmon with Bomba Sauce appeared first on Spinach Tiger.

We eat salmon at least once a week, because of all the proteins we could pick, this is the seven minute dinner that can be made in a number of ways. I’ve shown you many salmon recipes in the past, including my most recent salmon with pasta, cauliflower and olives.

When I was asked to partner with the National Salmon Council, I wanted to show you the easiest, most reliable way to get the best-tasting salmon in less than 10 minutes. I wanted to create a fun, family-friendly recipe to be fun, that brought out the best of salmon, while being a little unique.

I imagined vibrant colors of the rainbow and salmon tacos with tomato mango salsa popped into my head, and then onto this tray.

Easy Salmon Tacos are Slow Food Fast

Salmon tacos are easy and adaptable to your own taste. For example, I leave out anything spicy when I’m serving kids, but they tend to love the tomato mango salsa.

Salmon tacos are slow food fast, made in a matter of minutes and still so good for you. The salsa can be made in advance, and all you’ll need is seven minutes to pan-sear perfect salmon (I promise). I like to pan-sear the salmon on one side (skin side down) for two minutes in a hot pan and then put in the oven for five minutes. This is my basic salmon recipe from which many recipes can be created.

The biggest thing I hear from people is their apprehension to cook salmon or to cook fish indoors. Let me put all this to rest and tell you, once you cook salmon properly, meaning not overcooking, you’ll be making it every week and it’s not that fish that makes a house fishy.

Tomato Mango Salsa with Avocado, Red Onion, Cilantro

Mangoes love tomatoes and avocado. Be prepared to swoon over this combination and probably eat it out of the bowl (like we did). Red onion and cilantro bring these three ingredients together in perfect harmony that brings just the right amount of excitement to fish tacos. Sometimes, instead of cilantro, I use fresh basil for the salsa. Always make recipes your own!

Make sure your mangoes and avocados are ripe, but not too ripe. I buy my mangoes when they have a slight give, but not too much. Conversely, I buy my avocados rock hard, then ripen them myself. I explain why in this post, how to ripen avocados.

Cut the mango, by first holding it vertically and cutting the cheeks of the mango, avoiding the inner seed. Then cut crosswise and lengthwise, not cutting through to the skin. Then slide the knife close to the skin under the cubes.

When cutting the tomato, squeeze off a little of the juice and seeds. If you use Roma tomatoes, you won’t have an issue. Cut a very small dice.

Avocados are a superfood and healthy fat that do well with a bit of acid and salt, and when paired with a sweet fruit like a mango, it’s incredible. I peel my avocados first and then cut into a dice.

Red onion, plenty of cilantro, a touch of syrupy balsamic, and sea salt bring it all together. Shredded purple cabbage adds a little crunch, and a little color.

I suggest flour tortillas or my easy made from scratch grain free low carb tortillas (shown in the picture).

Salmon Tacos – Superfood and Eating the Rainbow

Salmon is a superfood that we should eat at least once a week. Rich in Omega-3 Fatty Acids, EPA and DHA, salmon is loaded with selenium, potassium and is anti-inflammatory. Mangoes promote eye health, facilitate digestion and aid in lowering cholesterol and have a low glycemic count, not spiking blood sugar. Avocados are known universally for their “good fat” and red cabbage has amazing antioxidant properties.

Salmon is usually a signature dish we serve to company. We always get rave reviews, whether we pan-sear or cook on the grill with this technique. In all honesty, I jumped at the opportunity to partner with the Salmon Council, because there is never a time salmon is not in our freezer. It’s my go to for a post-workout lunch and part of my overall low-carb lifestyle.

 More of Spinach Tiger’s Timeless Salmon Recipes

Ginger Roasted Salmon with Roasted Beets

Salmon with Low Carb Pasta, Cauliflower, Olives

Salmon Greek Spinach Salad with Lemony Dressing

Salmon on the Grill

Savory Smoked Salmon Cheesecake

For More Recipes Follow Hooked on Salmon

Follow the Hooked on Salmon Pinterest Board  on Pinterest.

Follow Hooked on Salmon on Facebook.

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Pan-Seared Salmon Tacos with Mango Avocado Salsa

Pan Seared Salmon Tacos with Mango Tomato Salsa Recipe, a rainbow of superfood comes together to make exciting tacos the whole family will love.

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 pound salmon filets
• 4 tablespoon olive oil divided
• juice of 1/2 lime
• salt and pepper
• Mango Salsa recipe below
• 1 cup shredded red cabbage
• 8 flour tortillas or these almond flour tortillas

Mango Salsa

• 2 mangoes
• 2 avocados
• 2 roma tomatoes
• 1/2 red onion finely diced
• 1 large bunch cilantro
• 2 tablespoons syrupy balsamic vinegar see notes
• juice of 1/2 lime
• 1 teaspoon sea salt or more to taste
• 1 teaspoon black pepper
• 8 to rtillas

Instructions

• Heat oven to 350 degrees f, 180 C, Gas 4.
• Marinate salmon with olive oil and lime juice, while oven is preheating. Season with a little bit of salt and pepper.
• Heat olive oil in pan to medium high in oven proof pan.
• Place salmon in pan skin side down. Cook for two minutes or until skin is crispy.
• Place pan in oven for about 5 minutes. Keep in mind that the salmon will continue to cook once removed from the oven. You do not want to overcook the salmon.
• Remove the skin, cut into pieces to place in tacos.
• Assemble with salmon, red cabbage and mango tomato salsa. Serve Immediately.

Mango Salsa Instructions

• Cut mango into cubes. Hold up vertically, slice off each cheek. Slice across, not cutting skin and then slide knife under cubed mango.
• Cut tomatoes into very small dice. You may need to squeeze juice out.
• Peel avocado, and cut into cubes.
• Finely dice red onion.
• Chop cilantro.
• Toss tomatoes, mango, cilantro and red onion together with lime, 1/4 teaspoon salt syrupy.
• balsamic or white vinegar and honey.
• Add avocado.
• Taste and season with salt and pepper as needed.

Notes

Only use balsamic if you have a good syrupy sweet balsamic. In lieu of balsamic, use 1 tablespoon white vinegar with 1 teaspoon honey.

 

This is a sponsored conversation written by me on behalf of National Salmon Council. The opinions and text are all mine.

The post Pan-Seared Salmon Tacos with Tomato Mango Salsa appeared first on Spinach Tiger.

It’s been way too long since Spinach Tiger posted a pasta recipe, and I’ve come back with one that is so scrumptious, we made it two nights in a row.

My pasta with salmon recipe hits all the notes if you like Mediterranean flavors (and who doesn’t) and there’s the added benefit of cauliflower.

I used salmon, which because of it’s high fat content and texture, works so well with pasta. The last time I made a pasta dish this good was when I made this hazelnut crusted tuna with homemade pasta. The secret ingredient in this dish is the anchovies, which melted into olive oil. Do not let that scare you. The anchovies add an umami boost but you don’t know they’re there. You may not know this, but there are anchovies in Worcestershire sauce.

This pasta with salmon recipe is such a stunning and scrumptious dish. and yet only takes about twenty minutes to make.

A few months ago we were in San Francisco and I bought some Papparadelle’s Pasta. I discovered this pasta years ago at a Denver farmer’s market. They make over 50 varieties including a low carb and gluten free. We chose several to bring back for friends (like sweet potato orzo) and picked up a few low-carb pastas that I was surprised to like.

In this pasta with pasta with salmon recipe, I chose the four-peppercorn fettuccini and it’s only 7 carbs per 2 ounces (dried). There is no other low-carb pasta on the market that I know of that I can eat with such gusto. It’s very high protein and you do have to cook it for about 14 minutes. You can order at their website.

The Process for Pasta with Salmon Recipe

I baked the salmon in the oven, for about 7 minutes, but you can also pan fry. I melted the anchovies in olive oil, added garlic, thinly sliced cauliflower and more olive oil as I needed it. Once the pasta was cooked, I added it to this frying pan with some cherry tomatoes and kalamata olives. I had an after thought that some crumbled feta on top would be amazing, so I’ll include that as an option to the recipe.

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Play Around: Try Scallops

On another night I repeated this recipe with seared scallops.

• Bring scallops to room temperature.
• Remove that little muscle found on the side.
• Dry with paper towels. Use Medium to medium high heat.
• Place some coconut oil or avocado oil in the pan.
• Get the oil hot. Add scallops. Do NOT turn over until they turn easily. If using an all clad pan, only use medium heat.

You could also make this with other fish, or seafood, such as shrimp and lobster or any mix.

You may also like these dishes from Spinach Tiger

Scallops with Pasta

More Pasta Recipes from Spinach Tiger

More Salmon Recipes from Spinach Tiger

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Pasta with Salmon, Olives, Cauliflower in Twenty Minutes

A medley of pasta, cauliflower, olives, tomatoes, herbs for an easy, delicious Mediterranean style dinner.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1/2 pound salmon
• 4 ounces pasta see notes
• 2 tablespoons coconut oil or avocado oil
• 4 anchovies optional
• 2 cups cauliflower sliced thinly in small pieces
• 4 garlic cloves diced
• 1 shallot diced
• 4 tablespoons extra virgin olive oil
• 6 -8 kalamata olives
• 6 grape tomatoes cut in half or sun dried tomatoes
• 1/2 teaspoon cracked red pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons chopped fresh oregano or 1/2 teaspoon dried
• 2 tablespoons chopped parsley

Instructions

• Heat two tablespoons coconut oil or avocado oil in pan to medium high heat.
• Melt 4 anchovies in hot oil. You will not taste these, but they add a layer of flavor.
• Add cauliflower.
• Season with salt and pepper.
• Fry until cauliflower is mostly golden brown. Drain Set aside.
• Put salmon in oven at 400 degrees for ten minutes or until done, but not overdone.
• In meantime, cook pasta according to directions.
• Make sure to heavily salt the water once pasta boils and then add pasta.
• Drain pasta, but reserve a little bit of the pasta water.
• Heat olive oil in a large frying pan. Add in garlic and shallot until softened.
• Add cauliflower back. Add in cooked pasta and a little bit of pasta water, just enough to make sure pasta is not dry.
• Cut salmon into pieces and add to pasta.
• Season with salt, pepper.
• Add olives, tomatoes.
• Add in more olive oil if necessary.
• Top with fresh herbs.
• Serve immediately.

Notes

I used low-carb pasta from papparadelle's.

The post Pasta with Salmon Recipe, Mediterranean Style (with Low Carb Pasta) appeared first on Spinach Tiger.

Salmon is my go to for entertaining, whether it’s a dinner party or a girlfriend lunch and the key is knowing how to prepare salmon that’s perfect every time.

Salmon cannot be overcooked or it loses it’s buttery sweetness; yet, the skin needs to be crispy. You’ll know you’ve overcooked it if you see the white protein bleeding over. It’s better to undercook it a little because it will continue cooking for a few moments and its easier to put it back in the pan, if need be.

There are so Many Ways to Prepare Salmon.

I’ve grilled salmon it very simply.

I’ve pan fried salmon in a sweet and spicy peach sauce.

I’ve roasted salmon in the oven.

There are many nights I’ll make salmon very simply, with just olive oil, salt, pepper. But then sometimes I dress it up with sweet potato strings and crispy kale or a bed of tarragon scented pea mash.

This time, I’ve pan fried the salmon, and then put it back in the oven, because I wanted the crispiest skin possible without overcooking.

I generally start my pan frying in a hot pan skin side up, which may seem counter intuitive, but it only takes a few minutes to brown the top.

Once it’s done, it slides easily in the pan, and can be turned over, about 4-5 minutes.  At this point, you can continue on top of the stove until the skin seizes up and the salmon is removed easily, or you can stick it in the oven at 400 Degrees F. on the bottom rack for about five minutes. I’ve made this dozens of times and it always comes out perfect.

The golden beets will have to be done in advance, wrapped in foil for about 30 minutes. Once cooked, you can toss them into the pan right along side the salmon, and pour the rest of the marinade.

I used the a similar marinade which I used in this recipe but am pan roasting and using twice as many beets, making them the star of the dish this time.

Pairing golden beets with salmon is not just tasty but beautiful.

So tell me, do you cook with golden beets and how do you best like your salmon.

Please connect with me on instagram. I’d love to see you there.

More Salmon Recipes from Spinach Tiger

More Beet Recipes from Spinach Tiger

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How to Prepare Salmon Crispy and Delicous

Delicious dinner of crispy salmon with sweet orange ginger beets.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 1/2 pounds wild salmon cut into 4 fillets
• 4-6 golden beets peeled cut into eights
• 2 tablespoons orange juice
• ⅓ cup low sodium Tamari Sauce gluten free soy sauce
• 4 tablespoons olive oil
• 2 shallots chopped
• 2 teaspoon fresh ginger chopped finely
• zest of half orange
• 1 large garlic cloves minced
• salt
• pepper
• sliced oranges for garnish

Instructions

• Mix together, soy sauce, olive oil, zest, orange juice, garlic
• Mix olive oil shallots, ginger, orange juice, zest and garlic in a bowl.
• Toss beets with just enough of this mixture to moisten. Wrap in foil.
• Roast beets for 30 minutes at 400.
• Take salmon out, season with salt, a tablespoon of marinade, have it rest to room temperature while beets are cooking.
• Place some oil in pan and turn to medium high heat.
• Place salmon in pan skin side up until well browned. Turn over and cook until skin is crispy. This takes about 4-5 minutes.
• Pour remaining marinade while continuing to cook.
• At this point, as you turn the salmon over, as on option, you can put salmon in oven at 400 degrees F. on lower rack for about five minutes.
• Add sliced oranges for garnish.
• Serve with golden beets.

The post How to Prepare Salmon, with Crispy Skin appeared first on Spinach Tiger.

Raw onions made me cry in childhood. It’s not what you think.

I wasn’t peeling them or cutting them. I was being tricked to eat them.

I hated raw onion in salad and everyone knew it. Before I would stab the lettuce with my fork, I would look up and say, “is there onion?” and everyone lied. But one bite and I knew and I would cry. I cried because I hated it. I cried because they tried to trick me. Now, I’m tricking you into thinking a Greek Salad doesn’t have to have iceberg lettuce. You can play around and use these Super Spinach Greens, or kale or anything you like.

You  also won’t see any onion in this salad, but feel free to add red onion. Just don’t eat it near me. I can’t even look at someone eating raw onions in a salad. We all have our food things, don’t we?

I grew up eating Greek salad in the many Greek owned restaurants in Pennsylvania. My favorite version came from Zorba’s. It had lots of feta cheese, Greek olives and lemony dressing. This is not that salad, but it’s inspired by it and it is that lemony dressing.

I replaced the feta cheese with chopped fennel, but feel free to put that feta cheese right back in. I don’t blame you one bit. Feta is one of my favorites. Just buy a whole marinated block of sheep’s feta, not the already crumbled tasteless kind. If you’re going to eat cheese, eat good cheese.

I threw a pan fried piece of salmon which loves that lemony dressing and I gave you plenty of olives.

The greens in this salad are something very unique. This is called Super Spinach by Organic Girl. It’s baby spinach, bok choy and baby kale. I saw it a Whole Food’s on sale and any word with “super” intrigues me. What’s nice about this set of greens is that it takes a dressing very well. In other words, you don’t need a lot of dressing, so use sparingly at first.

I’ll keep the healthy coming. Don’t miss this week’s Winter kale salad and one year ago this amazing salad containing grapefruit and avocado, or this cara cara fennel salad, all in season.

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Super Spinach Greek Salad with Salmon and Lemony Dressing

Super Spinach Salad, brightened by lemony vinaigrette, pan seared salmon, Greek inspired with kalamata olives, tomatoes.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 package super spinach salad by Organic Girl or 4 large handfuls of any Spinach Greens
• 2 pieces of salmon 6 ounces each, approx.
• 1 tablespoon extra virgin olive oil or coconut oil
• 1 to mato cut into one inch pieces or cubed
• 1/4 cup diced fresh fennel or feta cheese
• kalamata olives
• red onion optional
• 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano

Lemon Garlic Vinaigrette

• 1 clove garlic minced
• 1 teaspoon dijon mustard
• 1/4 cup red wine vinegar
• 1/4 lemon for juice
• 1/2 cup extra virgin olive oil
• salt
• pepper

Instructions

• Heat olive oil in small frying pan on medium heat.
• Oil is ready when a drop of water sizzles.
• Place salmon in pan skin side up.
• Cook for 5 minutes or until the salmon easily moves in pan.
• Turn over and cook for 2-3 minutes until skin is crispy.
• Toss greens with just enough dressing to coat.
• Top with tomatoes, fennel, olives (and optional feta cheese and onion).
• Top with salmon.

Lemon Vinaigrette Instructions

• Mix mustard with vinegar until incorporated.
• Add lemon juice.
• Add olive oil until emulsified.
• Season salad with salt and pepper, oregano.

The post Super Spinach Greek Salad with Salmon and Lemony Dressing appeared first on Spinach Tiger.