People are often surprised that I include canned fish in my pantry staples. While we all probably prefer fresh seafood any day, it doesn’t mean you should not have a canned option or two in your back pocket for a time where you don’t have time to go to the store, or if you have other financial priorities. One of my favorite dishes as a kid was stewed salmon in a spicy red sauce. My mom would serve it over rice with a salad or a cooked green vegetable. In keeping with that tradition, I cooked some of my thriving backyard greens. Check out he recipe below.
2 cans of 14.5 oz sockeye salmon
1 can of stewed tomatoes
1 5-7oz can of tomato sauce (no salt)
1 1/2 cups diced onion
1 tbsp. minced or pressed garlic
1/2 tbsp. olive oil
2 tsp. garlic powder
2 tsp. Italian seasoning
2 tsp. coarse black pepper
1 tsp. cayenne
Salt to taste (start with 1 tsp)
- If serving over rice, cook the desired amount of rice on the stove or in a cooker.
- In a medium pot, add olive oil and place over medium heat. Peel and dice onion and add to the pot. Stir.
- Mince or press garlic and add to the pot. Add a splash of water.
- Once onions have softened, open and add salmon, stewed tomatoes and sauce.
- Gently break stewed tomatoes into smaller pieces against the side of the pot with a spoon. Add seasoning and stir.
- Top the pot, lower the heat and simmer for 10-15 minutes. If eating steamed veggies or a salad, prepare it now.
- Serve over rice and enjoy.
It’s that time of year again for strawberry season! I cannot get enough of this local, flavorful fruit and the opportunities to make new inspired creations. This past Saturday, I shared one such dish with a shrimp avocado and strawberry salad. Traditionally for such salads, I’ve added other seafood like crab and fruit such as mango. I decided to make a version using fresh strawberries from the Frank Fekete Farm, seafood from Anna Marie Shrimp and local microgreens from Westdome Nursery. The trick is to balance the sweet with savory additions like fresh garlic and herbs in the dressing. This tasty dish was well received and one that I’ve already made again. Check out the recipe below.
Shrimp, Avocado and Strawberry Salad
1-1.5 lb(s). peeled and deveined shrimp
2 cups of chopped strawberries
3 cups of microgreens (Can also mix in salad greens)
2 large avocadoes
2 tbsp. chopped green onion
3 cloves of garlic
1 tbsp. local honey
4 tbsp. white balsamic vinegar
1 tbsp. olive oil
1 tbsp. Red Stick Spice garlic and herb (no salt)
1 tbsp. Red Stick Spice Roasted Onion granules
Pinch of Red Stick spice aged balsamic vinegar sea salt (or reg sea salt)
- Peel and devein shrimp and set aside. Heat a large, non-stick skillet over medium heat.
- Add 2 tsp of each seasoning (minus salt) to shrimp and add to a hot skillet. Add a splash of water and sear for 3 minutes on both sides before removing from heat.
- In a medium serving bowl add vinegar and honey and mix until well blended. Add in oil. Peel and press garlic in. If you do not have a garlic press, mince finely, then add to the bowl. Add in remaining seasoning. Mix well.
- Rinse and chop 2 cups worth of strawberries. Add to the bowl. Cut the avocado in half then score each half into bite-sized pieces before scooping into the bowl.
- You can chop shrimp or leave whole and add to the bowl. Rinse and chop green onion then add to the bowl.
- Add in micro greens and optional salad greens. You can also add in fresh herbs like parsley for an added layer of flavor. Mix well, serve and enjoy.
While I’m usually a salmon girl, I like to explore other fish options like Cod to change things up. A good source of the favored omega-3-fatty-acids, cod is rich in other nutrients and is low in calories compared to grams of protein. In simplest terms, you get more bites for your bucks.
I baked the cod in green Thai curry sauce with the help of the ever interesting Trader Joe’s. I paired it with herbed rice pilaf with herbs from my backyard and steamed green beans for a balanced meal. Check out the recipe below and share your thoughts!
¾ cup of brown rice medley
1 ½ cups of water
¼ cup chopped parsley
¼ cup chopped cilantro
½ tsp sea salt
~ 2 lbs. of frozen Cod (about 8 pieces)
¼ cup Thai curry sauce (any you prefer)
1 tsp sea salt
1 tsp cayenne
1 tsp coarse black pepper
1 tbsp. dried parsley
16oz frozen organic green beans
1 tbsp. curry sauce (optional)
Salt and pepper to taste
- Bring rice and water to a boil. Once boiling, reduce heat and cook for 35 minutes. Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or foil. Drain fish and add to the baking sheet. Brush each piece with some of the sauce before adding remaining seasoning.
- With 25 minutes left on the rice, cover with foil and bake for 15 minutes. Remove foil and bake for an additional 7-10 minutes.
- In the last Add green beans to a microwave safe bowl. Season with salt and pepper and optional sauce. Cook for 2-3 minutes.
- Rinse and chop herbs for rice. Add herbs and salt and mix well with a spoon.