Salmon is one of my favorite types of fish. I typically make it one of two ways – lots of lemon, dill and onions or with a citrus salsa. I thought I’d mix it up a bit and try salmon with this tarragon cream. It was really easy to make, and it’s a wonderful change from traditional tartar sauce. Tarragon isn’t an herb that I use frequently, but it’s common in French cuisine. It has a similar flavor to anise, a strong flavor that is dark and rich. You definitely don’t want to overdo it. If you’re cooking the tarragon, be sure to add it right at the end so it doesn’t get bitter. I really like this flavor combination. The tarragon gives the cream a rich flavor, and it goes so well with salmon, which can be a little strong. I also really like that this is so easy to make. I made the tarragon cream while the salmon was cooking. While the oven is preheating, it’s easy to put together some vegetable side dishes. Mix up your dinner routine with this delicious new recipe. [Read more…]
I enjoy fish, and it’s something that’s easy and healthy to make. My favorite is salmon, since it has a stronger flavor that works so well with citrus. The things you can do with it are just about endless. I’m not as big of a fan of the white fishes, simply because it’s usually a much stronger “fishy” flavor and requires lots of tartar sauce. Although, I got to go on vacation with my family last fall and we spent a few days on Prince Edward Island on the East Coast of Canada. I had the best fish and chips of my life there – tender and mild and delicious. But I digress… So, I thought I’d try some fish tacos with white fish. I was hoping that will plenty of seasonings, it would help with the flavor of the fish. It did. These are great. The fish is so easy to cook when you broil it – just make sure you set the timer or you’ll have to have a plan B for dinner. I really liked the sauce, so I reserved half of it to serve as a sauce over the fish tacos. I had to use 2 tortillas for each person, because there was really no good way to fit that much food into one corn tortilla and still be able to eat it. I really like this recipe. It’s really easy to make (I used the bagged cabbage so I didn’t have to shred my own and I already had some on hand), and it comes together so fast! [Read more…]
My husband and I recently went tuna fishing with his parents. It wasn’t the best fishing trip. I don’t have the patience for fishing (it’s so boring), and the seas were a bit rough, so half of us got seasick. We also didn’t catch anything. What it did do, was give me the desire to have some grilled tuna. The first recipe I wanted to try was this one with mango salsa. Fish and fruit go well together since the fish is usually mild and the sweet and juicy fruit sets it off nicely. This is really wonderful and so simple to make. Just make sure you don’t over cook the tuna. It’s easy to do, and it’ll turn out really dry. The center of the tuna should be a little pink still. Give this tuna and mango salsa a try. It’s perfect for a date night with your significant other – add some grilled vegetables and you’ve got an elegant and delicious meal.
I love salads, but I like variety in my salads. As a result, I’m always looking for delicious new salad recipes. This one definitely fits the bill. Roasted beets, carrots, alfalfa sprouts and tuna fish – it’s a great combination, packed with nutrients and beautiful to eat as well. The dressing is simple and easy to make up. It’s one of the dressings that you can stick in a half pint jar to mix it (just screw on the lid and shake) and any leftover dressing, leave in the fridge for the next round. You’re welcome to use canned beets instead of roasting your own, just make sure you drain them well and pat them dry before slicing them. You can typically find alfalfa sprouts in the produce section of your grocery store, or you can get a kit to make your own sprouts. Sprouts are great in salads and sandwiches as well, so it’s not a bad thing to have on hand. Toss this salad together and enjoy it for lunch or dinner!
Talk about a complete meal in one bowl! This incredibly delicious Arugula and Smoked Salmon Salad is absolutely packed with healthy fats, proteins and carbohydrates. Not only is mouthwateringly good, but it is very filling and loaded with enough energy and nutrition to last you a long time. I love making this salad for lunch, and I have no problem not getting hungry until dinner time. Or, I will make this salad for dinner when I want to avoid snacking in the evening (which is my biggest problem). The flavor combination in this Weight Watchers salad recipe is outstanding….peppery arugula topped with smoky salmon, tangy balsamic coated tomatoes, filling whole wheat couscous, and wonderfully nutty toasted pine nuts with sweet raisins. All covered in a creamy, tangy dressing that will leave your tastebuds doing backflips. My husband and I are absolutely in love with this Arugula and Smoked Salmon Salad Recipe, and I highly recommend all of you giving it a try! It’s one very complete, and satisfying dish for just 9 Points +.
Parchment paper is not just a great way to keep cookies from sticking to your baking sheet. You can also use it to make a packet to steam fish and vegetables. Halibut is a very mild white fish, which makes it perfect to season with this savory garlic herb butter. The fish is steamed on a bed of fresh cut vegetables, so it can all be left in the paper and served. Add a side of baguette or lightly buttered whole grain pasta and you have a whole meal that is simple and easy to prepare. Even though it’s simple, it looks elegant and beautiful with the bright colors and white fish served in the paper packet. Since it’s all in individual packets, it’s easy to portion out for calories and points plus. If you want to add a little more flair, crinkle cut your vegetables instead of just slicing them.
I recently had a really delicious broiled tilapia. I’m pretty picky about my seafood, I don’t like it to be too fishy, so I like the more mild fish, like tilapia. The problem that I run into is that the milder fish is kind of bland. So, how do you spice it up without completely destroying the fish itself? I’ve had it served with a red sauce before, and it wasn’t the finest I’ve ever had. Tilapia is so mild that serving it with a tomato based sauce just completely overwhelms the fish itself. This tilapia is lightly broiled, which makes it quick and easy. It’s topped with a parmesan herb mixture once it’s mostly cooked and then broiled until the topping is brown. It’s quick and easy, the fish doesn’t get over done. It stays moist and has a light flavor that is well seasoned without being overwhelming. It’s going to be one of my new favorite ways to make tilapia.
I’m not a huge fan of seafood, but I do like salmon. In fact, it’s about the only seafood that I do like. I’ve got several ways that I like to cook salmon, but this is one of my favorite. I like to season my salmon by brushing on a little agave nectar and then sprinkling on salt and pepper. Then, it’s ready to be cooked however I want. Quite often, I’ll have my husband grill it, because who doesn’t love to have grilled salmon (especially when someone else makes it)? The mango salsa is really delicious. The jalapeno is just enough to add a little spice to the salsa without being overpowering, and the lime juice keeps all the fruit looking beautiful. This salsa is better the second day, since the flavors have time to meld. So, if you’ve got the time, make it a day ahead of time. Or, if you’re like me, just make it while the salmon is cooking – it’s still delicious and beautiful.
I find that a salad is a great lunch for me. It’s something that’s fresh, delicious and very easy to prepare. I change up my salads by adding different protein to them. Sometimes I’ll use pine nuts and a couple hard boiled eggs, other times I’ll use shredded chicken, or even make a taco salad with ground beef. Recently, however, I discovered tangerine dressing, and I fell in love. I brush it over the top of the salmon fillet before cooking it. It gives it this wonderful, light glaze that adds a wonderful citrus and honey flavor to the salmon. The tangerine dressing is perfect if you make it yourself, but if you’re in a pinch, look for Panera Bread’s Tangerine Honey Dressing. It’s nearly as tasty, and you don’t have to make it.
Light, delicate, and extraordinarily delicious, this Sole Piccata Recipe has become a recent family favorite! I picked up some sole on sale at the market, and was trying to decide what to do with it, when I got the idea to try using a piccata sauce, similar to what I’d use on chicken. The sole fish is very mild, as is chicken, so the piccata sauce was the perfect compliment. High in protein, yet light on Points +, this dish is not only incredibly simple to prepare, but tastes amazing and requires just a handful of ingredients. Serve it up with some roasted vegetables, mashed potatoes, or a light soup for a complete meal. A great dinner recipe to try if you want to add more heart healthy fish into your diet!
Scampi does not have be heavy on oil and butter. In fact, this alternative recipe is very satisfying and makes a great main meal. A healthy pasta is used along with broccoli which adds a nice touch to this Italian favorite. A family member who loves a local restaurant’s version was open to trying a healthier version and loved it. She commented on how there was not a plateful of oil at the bottom and she loved the broccoli that was added. Without the heavy oil you can really appreciate and taste the other ingredients which is was makes this dish so good.