Crunchy Salmon Fishcakes

I never stop asking people around to teach me how to cook salmon. We find plenty of cooking videos online for that and I have tried a lot of them. But I’m quite far from having a collection of healthy food recipes that my family truly loves. So I’d like to share my recent find, crunchy salmon fishcakes for kids!

This is a great dinner-time treat for the kids, the Shredded Wheat and parmesan coating gives the fishcake a delicious crunch.

Annabel Karmel's crunchy salmon fishcakes

Ingredients

• 25g Bitesize Shredded Wheat
• 5 spring onions, finely sliced
• 250g cooked unsalted mashed potato
• 250g uncooked salmon fillet, skinned and chopped into small pieces
• 15g parmesan cheese, finely
• 2tbsp light mayonnaise
• 1tbsp ketchup
• 1tbsp sweet chilli sauce
• 1tsp lemon juice
• 1tbsp dill, chopped

Crumb coating:

• 120g Bitesize Shredded Wheat
• 25g parmesan cheese, finely grated
• 2 eggs beaten
• Light sunflower oil spray for cooking

To decorate:

• 6 slices of hard boiled egg
• 3 mangetout, halved
• Parsley sprigs
• 240g petits pois
• One radish thinly sliced

Method

1. Place 25g Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds.
2. In a large bowl mix together the Shredded Wheat crumbs, spring onions, mashed potato, salmon, mayonnaise, ketchup, sweet chilli sauce, lemon juice, dill and season well.
3. Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up.
4. For the coating place 120g of Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds. Mix in the grated parmesan cheese.
5. Dip the balls in the beaten egg, shaking off any excess, then coat in the cheesy Shredded Wheat crumb mixture.
6. Dip in the beaten egg a second time then into the cheesy Bitesize Shredded Wheat mixture again to thoroughly coat the balls.
7. Put each ball onto a chopping board or tray and pat into a fish shape, press on extra cheesy Shredded Wheat coating if any bald patches appear.
8. Spray a little sunflower oil into a pan and heat. Fry the fish cakes for 2 to 3 minutes on both sides until golden brown and the salmon is cooked through
9. Place the fish cakes on a plate and decorate with a slice of egg with a pea on top for eyes, half a sugar snap pea for a mouth and a piece of parsley for a fin. Place three slices of radishes for air bubbles coming out of the fish’s mouth.
10. Serve with petits pois which double up as the ocean floor.

By Annabel Karmel for Nestlé Whole Grain Cereals

Warm your Cold Days with Seabass Soup

As you may have known, Sea Bass is one of the most popular fish for cooking a range of fish recipes, and although there are a lot of fish being referred as bass, only black sea bass and striped bass are considered the true bass.

Bass fillets may be cooked and served in healthy meals like bass back, cooked in juniper and almond, which has a lot of interesting flavors and textures mixing in harmony with this dish.

Bass may be also included in healthy food recipes like curries and other savory dishes. Its taste and texture makes it excellent for soups, especially seafood soups served in bread bowls. A great example of this soup recipe is the Seabass Soup which is created by Valentine Warner.

Ingredients

1 fresh sea bass, skinned & filleted and cut into bite size pieces

½ onion, finely sliced

2 small leeks, finely sliced

2 sticks celery, finely sliced

2 potatoes, peeled and cut into chunks

1 tsp fennel seeds

1 bulb fennel, chopped

2 bay leaves

300ml white wine

300ml water

Small bunch fresh parsley

Toasted bread to serve

Salt

Black pepper

Olive oil

For the garlic mayonnaise (makes approx 200ml):

2 egg yolks

2 tsp Dijon mustard

½ lemon, juice only

150ml sunflower oil

50ml olive oil

2 cloves garlic, very finely chopped

Preparation

1. Heat some olive oil in a saucepan. Add the onions, leeks, celery, potatoes and fennel seeds to the pan. Cook for approx 8 minutes until softened and then add the fennel, bay leaves, white wine and water. Season with a pinch of salt and a good grinding of black pepper.

2. Bring to a simmer and leave to cook until the potatoes are nearly tender.

3. Now add the fish and stir gently into the pan. Cook for a further 2 -3 minutes before removing from the heat, ready to serve.

4. While the soup cooks, to make the garlic mayonnaise, whisk together the egg yolks, mustard and a tablespoon of lemon juice.

5. Add the sunflower oil in a slow but steady drizzle whisking all the time, then do the same with the olive oil. Season with a pinch of salt. Taste and add a little more lemon juice if necessary. Finish by mixing in the finely chopped garlic.

6. Chop the parsley and mix some through the soup reserving a little for garnish.

7. Spoon some mayonnaise on to toasted bread and serve alongside the soup like giant croutons. Sprinkle with any leftover parsley.

Recipe: Seabass Soup by Valentine Warner from lifestylefood.com.au

Thanksgiving recipe: Gluten Free Fish Pie

Another food trend that’s been going on for quite a while now (aside from paleo-diet; check it out, too) are gluten-free foods. Gluten is a protein complex found in wheat (including kamut and spelt), barley, rye and triticale (Wikipedia). If you’re gluten intolerant, you’ll have problems with Thanksgiving pies! I can’t imagine not eating pies this Thanksgiving.

 

But if you like fish recipes, and you’re into tying out new cooking recipes, then I’d like to share to you this gluten-free fish pie that I saw in Feastie.com. Here’s their recipe:

To serve 2 people.

Filling Ingredients:

175g Smoked Haddock

1 large Squid Tube

6 King Prawns

300ml Milk Bunch of Fresh Parsley

25g Garlic Butter

Sauce Ingredients:

50g Garlic Butter

3 heaped tablespoons

Corn Starch

400ml Milk

5 tablespoons Squid Brand Fish Sauce

Topping Ingredients:

2 medium - large Potatoes

25g Garlic Butter Good pinch of Salt

50g Gruyere

Directions:

1. Topping: Peel the potatoes and boil them on the hob (time will depend on potatoes, around 25 mins for regular white ones), add a pinch of salt to the water.
2. Whilst the potatoes are boiling prepare the seafood. Devein the prawns, remove any skin from the squid and cut into rings, check for any bones in the haddock.
3. Filling: Roughly chop the parsley. Heat a frying pan on high and melt the garlic butter with the milk. Add the seafood and parsley.
4. Cook for a couple of minutes. The prawns will be ready first, you'll know once both sides are pink, remove them and put into your serving dish, then the squid, then the haddock. Keep the milk. Break the haddock into flakes. Sauce: In a saucepan, melt the garlic butter on high, as it melts, slowly add the corn starch and mix with a wooden spoon. Keep adding the corn starch and mixing until you have a smooth blob of roux. Once the roux has formed add the milk that you cooked the seafood in and mix. Add the fish sauce. Keeping the heat at high the sauce will begin to thicken, keep adding the milk and mixing until you get a thick but smooth sauce. Take off the heat and put to one side. Topping: By now your potatoes should be boiled. Put them through a potato ricer for a beautifully smooth mash.
5. Add the garlic butter and salt and mix with a wooden spoon to form the luxurious mash. Heat a grill on high. Pour the creamy sauce over the seafood.
6. Spoon the mash over the filling, grate the gruyere on top. Put under the grill for 10 minutes.

Recipe from feastie.com, Gluten Free Fish Pie

Hastings Dover sole

Dover sole is esteemed in many European cuisines for its subtle delicate flavor with other types ranking lower in the preference of chefs. Similar to most prized seafood, it can be prepared with the simplest of fish recipes including baked fish recipes lightly seasoned; dipped in milk and dusted with a bit of flour; and panfried in olive oil. Since fillet of sole is very flat, it can be rolled like how chicken breast is rolled in your favorite cooking recipes.

Dover sole is a versatile fish that can be cooked whole or as fillets, either grilled, fried or poached. It’s traditionally cooked on the bone, with the upper skin stripped off prior to cooking (you can ask your fishmonger to do this for you). It works best cooked as simply as possible, either grilled, pan-fried or roasted. Dover sole is ideal with flavoured butters or simple sauces. Classic dishes include Sole Véronique (a French dish cooked with grapes and vermouth), Sole à la meunière (sole with a sauce of browned butter, parsley and lemon juice), or goujons (fillet strips dipped in egg and flour and deep- or pan-fried until golden-brown).

Hastings Dover sole

An indulgent meal for one: fresh Dover sole reaches new heights with luscious butter sauce and tiny brown shrimps.

Ingredients

1 whole Dover sole, skinned and trimmed

25g/1oz plain flour, seasoned with salt and pepper

25ml/1fl oz olive oil

50g/1¾oz butter

1 shallot, finely chopped

½ lemon, juice only

10g/1/3oz capers

10g/1/3oz fresh parsley, chopped

50g/1¾oz brown shrimp

salt and black pepper

1 lemon, for garnish

Preparation method

Dust the sole in the seasoned flour. Heat a large frying pan until hot, drizzle over the oil and fry the sole on both sides for 2-3 minutes.

In another pan, melt the butter. Add the shallots and cook until they are soft and translucent and the butter is a nut-brown colour. Add the lemon juice (take care as the fat will spit).

Drain the shallots in a fine sieve set over a bowl and use the back of a spoon to squeeze any butter from the shallots. Reserve the buttery juices and discard the shallots. Stir the capers, parsley and shrimps through the flavoured butter and season with salt and pepper to taste.

To make the garnish, carefully peel the lemon and then use a spoon to remove any pith. Finely slice the lemon into rounds (so they resemble flowers).

To serve, spoon the sauce over the sole and top with lemon slices.

Source: bbc.co.uk

Another Way to Enjoy Kingfish – Tipsy Kingfish

Kingfish is a very good addition in starting a very healthy diet, say for example adding it in seafood chowder. Not only is it a very tasty fish, it is also rich in proteins and omega-3 fatty acids that are essential for bodily functions and to promote overall body health.

There are many cooking recipes that can be found to prepare kingfish. Other than cooking them in baked fish recipes, hey may be chargrilled, pan fried, smoked, or incorporated into hearty stews and savory dishes like curry.

Kingfish may be incorporated into pasta, a very fast and foolproof complete meal that’s easy to do. Wholemeal pasta with olives, basil, and kingfish has got protein, good carbs, and vegetables in one plate for lunch or dinner.

There are many ways to enjoy this fish and maximize the flavors to get the potential health benefits. Whether grilled, smoked, baked, or fried, there are a lot of recipes to choose from, depending on personal preference or the mood for the day. Here’s a good way to enjoy king fish for tonight’s dinner.

Tipsy Kingfish 
6-8 kingfish steaks 
Salt and pepper 
1 cup flour 
1/4 cup butter or margarine 
1/4 cup white wine (a light wine such as sauterne is preferred) 
Paprika 

Rinse and dry the steaks. 
Sprinkle with salt and pepper and roll in the flour. 
Place on greased broiler pan and dot with butter. 
Place 5 inches from the broiler for about 3 minutes. 
Pour the wine over the fish. 
Broil an additional 5 minutes. 
Baste with the wine, adding more wine if necessary. 
Sprinkle fish with paprika when it is done.

Simple Trout Salad

Trout are an important part of the food chain, aside from humans, for wildlife like brown bears, birds of prey and other carnivores which catch them during their vulnerable state of migration. It is quite tasty and can be prepared in many fish recipes. Recipes to try out include trout of the lake in compote herbs, healthy food recipes combining it with a multitude of ingredients like walnuts, bacon, broiled lime and tarragon.

Studies show that this fish has one of the lowest amounts of dioxins among oily fish, perfect for healthy food lovers who are looking forward to enjoying it. Adding it to your salad is one great way to do that. This trout salad recipe is a delicious, healthy salad bursting with flavour. Delicate trout fillets with crispy skin sit on a bed of sweet juicy peppers and mangetout. Throw on some lemon dressed rocket leaves to offset the sweetness of the peppers, and you have a salad that showcases some great fresh natural flavours.

Watch the video for the preparation

Ingredients

2 trout fillets

1 red pepper, halved and desseeded

1 yellow pepper, halved and desseeded

Approx 75g mangetout

Half a lemon

Extra virgin olive oil

A handful of rocket leaves

Salt

Pepper

Recipe source: theamateurchef.co.uk

BBQ’d Sea Bass

Bass is one of the most popular fish for many fish recipes. Bass may be included in curries and savory dishes.  Spices like rosemary, garlic, salt, and pepper enrich this hearty soup’s flavor and this makes very delicious, warm, and healthy cooking recipes. This tasty and delicious fish appears in most menus of fine restaurants as well as at the weekend grill, barbecue or even cooked in the oven with your favorite baked fish recipes.

Barbequed Sea Bass is a simple way to cook this fish and still maintain moistness and flavour. 

      Ingredients

For the dipping sauce

100ml/3½fl oz lime juice

100ml/3½fl oz soy sauce or Thai fish sauce

80g/3oz clear honey

1-2 bird’s-eye chillies

4 garlic cloves

10g/¼oz coriander stems, chopped

For the sea bass

1x 2.5-3kg/5lb 8oz-6lb 8oz whole sea bass, gutted and scaled (or 2 x 1.5kg/3lb 5 oz whole sea bass)

salt

3 garlic cloves, crushed

15g/½oz fresh ginger, sliced

3 stalks lemongrass, crushed and roughly chopped

4 lime leaves, crushed

small bunch coriander

2 banana leaves, cut into 25 x 30cm/10 x 12in pieces (available from online specialist suppliers)

4-6 wooden skewers, soaked in water for 20 minutes

Preparation method

For the dipping sauce, blend all ingredients in a food processor or blender until smooth.

For the sea bass, preheat your barbecue to a medium (150C/302F) heat. Allow the flames to die down and the coals to be covered in a grey ash.

Score the bass 3-4 times on either side and season with two pinches of salt per side, rubbing it in to the scores.

Stuff the cavity of the fish with the garlic, ginger, lemongrass, coriander and lime leaves.

Wrap the seasoned and stuffed fish in the banana leaves and fasten with the soaked skewers.

Place onto the preheated barbecue and cook on either side for 15-20 minutes with the lid closed.

Remove from the barbecue to a wooden board and allow to rest for a few minutes.

Unwrap the fish from the banana leaves and serve in chunks with the dipping sauce.

Recipe source: BBQ sea bass by Raymond Blanc from bbc.co.uk

Diver Sea Scallops Wrapped in Dover Sole Saffron Shallot Cream Sauce

The Dover sole is the most prized of the many varieties caught and available in many European marketplaces, fishmongers, chefs, and cooking recipes. It’s traditionally skinned on the darker side only, leaving the white skin of the underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone.

Dover sole is esteemed in many European fish recipes for its subtle delicate flavor with other types ranking lower in the preference of chefs. They may also be used for appetizer recipes. Dover sole fillets are layered with nori seaweed and scallops then rolled and sliced into two-inch thick pieces and fried in the pan in this sumptuous appetizer.

For the best flavor and texture, use diver scallops for making this recipe, although you can still make this dish with regular scallops as long as they are fresh. A diver scallops is a sea scallop a scuba diver picked off a rock by hand.

Ingredients

1 pc romaine heart

1 filet Dover Sole, 4-5 oz.

1 sheet Nori

1 Sprig of Thyme

4 Diver sea scallops

2 tbsp olive oil

2 cups fish stock

1 tsp butter

Saffron shallot cream sauce

1 tsp canola oil

1 tsp finely chopped shallots

3 pink peppercorns, crushed

1/2 oz. White wine

1 cup fish stock

1/2 tsp saffron

1/4 cup 35 % cream

Preparation Instructions

1. Wash and rinse the romaine hearts. Pat dry. Lay out a 6 inch piece of Saran wrap. Place the Dover sole filet flat on the saran wrap, season with salt and pepper. Lay the nori sheet on top of the fish filet. Arrange the scallops down the middle of the Sole filet.

2. Gently roll the filet over the scallops and tie the ends of the saran wrap. Wrap with aluminium foil and tighten the roll by twisting the foil at the ends in opposite directions. Slice through the foil and fish cylinder into 2 inch thick rolls.

3. In a frying pan heat up the olive oil and add a tsp of butter. Remove the foil and saran wrap from the outer edge of the fish roll and place face side down in the hot pan. Sear for one minute and flip. Place in the oven for seven minutes at 350 degrees Fahrenheit.

4. While the fish is cooking, in a separate frying pan heat up the fish stock and poach the romaine heart in it for the duration of the fish cooking time.

5. To make the saffron shallot cream sauce, heat up the canola oil in a small sauce pan. Add the shallots and sweat them until translucent. Add the peppercorns and deglaze with the white wine. Add the fish stock and the saffron. Reduce by two thirds. Add the cream and reduce by two thirds. The sauce should be thick so it does not run on the plate.

6. Remove the romaine heart from the poaching liquid and place in the centre of the plate. Arrange the sole rolls on top of the poached romaine heart. Add some deep-fried celery root as garnish. Drizzle sauce on plate with artistic flare.

Recipe from Gourmandia.com

How to Pan Sear Tilefish

Tile fish is found and farmed from Florida, with the major fishing grounds off eastern Florida, southern New Jersey, and the tip of Long Island, N.Y. as listed in seafoodsource.com. Tilefish may be cooked in a lot of fish recipes. As steaks or whole, they may be barbecued and served during a summertime barbecue with a lot of other dishes like pasta, salad, and even some meat for a summertime party. It may be tossed into pasta with other healthy food.

The meat of the tilefish is firm enough for it to be able to hold its shape. This characteristic makes it a good choice for healthy food recipes, soft for stews and soups, where the nugget or flesh cubes do not flake and fall apart when cooked. With this characteristic in mind, the tilefish may also be pan-seared or served as sushi. Pan-searing may make it a perfect first prep step before it may be tossed into pasta, as an added healthy protein boost to a dish full of vegetables and noodles.

Pan Seared Tilefish

Ingredients

(Serves 4)

• 6 oz. fresh tilefish fillets scaled with skin on (tilefish may be substituted with grouper, snapper or other mild flaky fish).
• 6 medium purple potatoes (feel free to substitute with white potatoes).
• 1 bunch fresh broccolini.
• 4 oz. leaks (fried for garnish).
• 3 sticks unsalted butter.
• 1 cup heavy cream.
• 1 tablespoon fresh garlic (minced).

Champagne Sauce:

• 2 cups champagne.
• 1/3 cup finely chopped shallots.
• 2 tablespoons white wine vinegar.
• 1/2 teaspoon lemon zest.
• 2 sticks cold unsalted butter, cut into 1/2 inch pieces.
• 2 teaspoons finely chopped fresh tarragon, thyme or parsley.
• Salt and pepper to taste.
• Red peppercorns for garnish.

Prepare in the following order…

• Boil potatoes – drain, mash or puree in food processer with warm heavy cream and butter to taste. Keep warm.
• Blanch broccolini – shock in ice bath before returning to pan with butter and minced garlic to taste. Keep warm.
• Place champagne, shallots, vinegar and lemon zest in medium saucepan, bring to boil. Let cook until liquid is reduced to 1/4 cup. Whisk in butter, a few pieces at a time, until sauce is emulsified. Whisk in fresh herbs and season with salt and pepper. Sprinkle in red peppercorns for garnish. Keep warm. Season fish fillets with salt and pepper, and sear in hot pan with butter. Cook no more than two minutes on each side.

Baked Garlic Lemon Tilapia

Tilapia is one of the most fun fish to prepare. Nutrition-wise, it is a great choice vitamins and minerals such as phosphorus, niacin, selenium, vitamin B12 and potassium with little or no risk of toxic mercury which is significant in larger salt water fish. It can be consumed safely in significant quantities as part of balanced and healthy meals; and it tastes good, versatile enough to be prepared in a multitude of ways.

Tilapia is healthy, tender, and delicious. It can be used to make many different fish recipes and it suits lots of cuisines. You can bake, broil, grill, or steam tilapia. You can also use it in baked fish recipes, stir fry or pan-fry it.

This recipe is a quick healthy dinner on a busy weeknight, this is simple and delicious.

Baked Garlic Lemon Tilapia

Ingredients: 

• 6 (6 oz each) tilapia filets
• 4 cloves garlic, crushed
• 2 tbsp butter
• 2 tbsp fresh lemon juice
• 4 tsp fresh parsley
• salt and pepper
• cooking spray

Directions:

Preheat oven to 400°.

Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.

Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.

Recipe source: Gina's Weight Watcher Recipes at skinnytaste.com

Poached Sablefish with Cherry Sauce

The sablefish is noticed as a fish with creamy white flesh with black skin is a tasty fish that’s easy to cook as well as to enjoy. This fatty fish makes it a very versatile fish that you can cook in a wide array of fish recipes if you are a beginner at the kitchen

It’s a fish that’s delicious, tasty, and nutritious and there are a lot of healthy food recipes for it. So you can have baked fish today and probably next week, grill it, slice it, and toss it with some pasta. You can check out cooking videos and recipes online for them.

Sablefish is one of the more expensive seafood options, so consider serving it for special occasions. Poaching the fillets will assure your splurge stays deliciously tender, while a topping of cherry juice reduction makes it even more luxe.

Poached Sablefish with Cherry Sauce by Gorden Matthews

Ingredients

1 cup (250 mL) black cherry juice

2 Tbsp (30 mL) balsamic vinegar

1 Tbsp (15 mL) coconut sugar, sucanat, or other raw style sugar

1 whole star anise

5 cups (1.25 L) reduced sodium chicken broth

4 - 6 oz (170 g) skinless sablefish fillets

Preparation

Place cherry juice, vinegar, sugar, and star anise in small saucepan and bring to gentle boil. Reduce heat to medium and simmer, uncovered, until sauce thickens, about 17 minutes. Don’t let the sauce go to the point of turning into a very thick sticky paste.

Meanwhile, place broth and 1 cup (250 mL) water in large skillet and bring to a very slight simmer. Gently place sablefish fillets in broth, flesh side down, and cook for 10 minutes, or until flesh is opaque throughout. Adjust heat as needed during cooking to maintain only a very mild simmer; you don’t want to boil the fish. Using spatula, transfer fillets to serving plates and season with salt and pepper. Top with cherry sauce.

Recipe from Alive.com by Gorden Matthews

Pompano & Tomato Tangine

Pompano is a healthy and tasty fish that can be cooked in a variety of fish recipes. Pompano is a very nutritious fish with a rather buttery or creamy texture that make it appealing to a lot of people.

This very tasty fish may be enjoyed by a lot of people. With a lot of healthy food recipes in store and available online, in books or in cooking videos to follow, planning meals can be fun with a lot of variety in each day.

It’s easy to plan out healthy and nutritious dishes with a lot of choices. So if you’d like to try one, there’s a pompano & tomato Tangine that you can try.

Recipe posted by CookinWithSurfinSapo at Youtube.com

How to cook Stewed Whiting Fish

Whiting fish is very popular in Morocco. Although they are and may be cooked in a variety of fish recipes, the fish is popular there fried and this is usually the easiest method of cooking. it is much preferred to have the fillets deboned prior to serving so there would be ease in eating and the risk of any accidents would be reduced.

Whiting is a delicious and perfectly easy choice for those who want delicious and healthy meals with ingredients that are easy to handle.

Other than fried and baked fish recipes, given that it’s a very delicious fish, it also tastes great when stewed. See how to stew whiting fish from the recipe and video below.

Stewed Whiting Fish

Ingredients

6-7 pieces cooked whiting fish

1 tbsp Weber roasted garlic & herb (or any other brand)

1 tbsp curry powder

1/2 tsp Adobo (second one in above pic)

1/2 tsp Goya Adobo w/saffron

1 m yellow onion

2 plum tomatoes

4 scotch bonnet peppers

2 garlic cloves

Ginger *size of garlic cloves*

3 tbsps Canola oil

3-5 tbsps meat stew

Recipe from Avartsycooking.com

Spinach Salmon

An extremely versatile fish to bake and simple to cook, salmon when cooked right is succulent, moist and full of indescribable flavor. It lends well to different seasonings and spices and the combination of sweetness and tanginess in this dish is just perfect to enhance the natural taste of salmon.

Salmon is one of the most delicious fish or food in the world and it is also quite nutritious which makes it a very common choice in numerous fish recipes. Combined with spinach, which is a super food and one of the healthiest vegetables in existence, you have yourself a powerful meal that will boost energy and maintain a vigorous immune system. This fish is impeccable in baked fish recipes. In this recipe, spinach is used as a bed for the salmon together with the onions, which will subtly flavor the salmon as it cooks without being obtrusive. Low fat and low calorie yogurt is combined with Dijon mustard, honey, lemon and dill to create a sumptuous seasoning for the salmon. The fish fillet is slathered with this mixture before it is popped in the oven to bake.

Make an impressive gourmet dinner with only eight ingredients: salmon fillet, fresh spinach, red onion, yogurt, Dijon mustard, pure honey, fresh dill, and lemon. This recipe for Spinach Salmon adapted from the Eight Items or Less Cookbook by Ann Lovejoy is easy to do and make wonderful and healthy meals for memorable dinners.

Spinach Salmon Fish Recipe

Ingredients

1 lb. salmon fillet (deboned and skinned)

1 bunch fresh spinach (chopped)

1 medium red onion (chopped)

2/3 cup yogurt

1 tablespoon Dijon mustard

1 teaspoon pure honey

1 teaspoon chopped fresh dill

Juice from ½ a lemon

Preparation Instructions

1.       Preheat the oven to 350 degrees F.

2.       Arrange the spinach and onion on the bottom of a baking dish large enough to easily hold the salmon fillets. Arrange the salmon on top of the vegetables.

3.       In a bowl, stir together the yogurt, mustard, honey, dill, and juice. Spoon this mixture over the salmon.

4.       Bake for 20 to 25 minutes, or until the salmon flakes easily with a fork.

Ways to Cook Butterfish

Characteristic of the butterfish is its very thin body. It actually looks like a flounder except that its eyes are on either side of its body. It has one dorsal fin and no ventral fins. It has a deeply forked tail. The color of the butterfish is usually leaden bluish with a silvery belly. It has markings on its body, which fade upon death. These fish travel in schools and feed on small squid, shrimp, and other small fish. They are warm season fish and the peak of their population depends on the warmness of the water. In some places, this is August but some can have this during October as well.

Since they travel in schools, they are caught using pound nets or floating traps. They are sourced mainly for food and better used fresh rather than commercially packed and filleted. Depending on which fish recipes, they are gutted and degilled and necessary cleaning done before cooking (again, make sure no traces of entrails are in the fish prior to cooking). In frying butterfish for example, the head and scales are discarded and the edible parts mixed with seasonings before fried. It can also be cooked in baked fish recipes, using just the fillets for easy cooking and other ingredients and vegetables like tomatoes, onions, lemon, and other spices both fresh and dried can be included in the baking dish and baked until the meat flakes easily and is readily eaten.

Raw butterfish contains vitamins such as vitamin D, vitamin A, B vitamins, folate, thiamin, and pantothenic acid. This fish also contains small amounts of calcium, selenium, phosphorus, and sodium as well as trace amounts of iron and magnesium, and copper. Unlike tuna and salmon, this does not contain much omega-3 fatty acids, which are characteristic of these fish. This, however, contains proteins, which are needed for other bodily functions and aid in muscle growth and repair.

Although this is a very delicious fish with a taste described to be out of this world, care should be eaten in consuming this not for health or toxicity reasons but for something to avoid embarrassment. The high levels of ingestible wax esters are collected in the anal cavity. In most butterfish healthy recipes, the serving size is very small. This is to minimize the effect of oil leakage, which still has a high risk even when the fish is properly cooked and prepared. The best solution to this? Still, everything in moderation and self-control.

Baked Dogfish with Onions and Tomatoes

Seafood and fish is just one of the primary sources of healthy recipes around the world. One that’s very delicious when cooked is the dogfish which is actually one of the most abundant shark species in the world. They are primarily fished in countries like the United States, Canada, New Zealand, and Chile and consumed in European countries like France, England, and Germany. Aside from using their meat as food, their fins and tails are processed to thin needles for a lesser expensive version of shark’s fin soup, instead of the expensive variant sold in specialty restaurants.

Aside from shark’s fin soup, there are other fish recipes for dogfish using their meat. They may be curried for a rich, hearty, and savory dish to be served for lunch, dinner, and the leftovers probably for breakfast. They can also be cooked in baked fish recipes just like the one below.

Dogfish Baked with Onions and Tomatoes

Ingredients

3 pounds Eastern Fisheries dogfish fillets, cut into pieces
salt and pepper to taste
1 lemon
3-4 tablespoons olive oil
1½ pounds onions
½ cup chopped parsley
1 head garlic, peeled and thinly sliced
½ cup white wine
1½ pounds ripe tomatoes
1/3 cup plain breadcrumbs
1 tablespoon tomato paste
2 cups water

Directions

• Wash and pat dry the fish. Season with salt and pepper. Squeeze the juice of the lemon over it and let stand for 1 hour. Clean the onions and slice them thinly.
• Heat the olive oil in a pan and sauté the onions until golden brown. Add the garlic and cook for a few minutes. Add salt and pepper to taste.
• In a glass baking dish, spread half the onion mixture on the bottom. Place the fish pieces evenly on top and then spoon in the remaining onion mix.
• Sprinkle dish with Italian parsley. Slice tomatoes and place evenly on top. Sprinkle with breadcrumbs.
• Dilute tomato paste with water and pour over dish. Bake at 395° F for 30 minutes. Serve on warm plates with juice from the fish. Garnish with parsley.

Recipe source: easternfisheries.com

Crepes Parmentieres With Salmon And Caviar

Salmon is doubtless one among the most adaptable fish we can purchase, and regardless of its longstanding reputation as a luxurious fish, is nowadays surprisingly affordable.

A lot of healthy food recipes are derived from salmon. Calorie counters will be glad to know despite of salmon’s high fat content, the kind it has is the healthy kind–notably omega-3 fatty acids plus protein, vitamin D and other essential nutrients.

About how to cook salmon, its several varieties can be prepared in a wide variety of recipes from raw sushi, sashimi and ceviche to more elaborate fish recipes combining it with different ingredients, herbs and spices. One great way of preparing salmon is adding it to the popular crisp crepes. For people who don’t know about what crepes are, you can check the video below.

This thin light pancakes, crepes taste great just by themselves. They can also be served with many a filling such as fruits, cheese or meat. Having a reliable crepe maker helps in creating smooth crepes with uniform thickness. Conventional crepe pans are made from steel or die cast aluminum and are typically a shallow fry pan or a flat griddle. Crepe pans get heated up quickly and you can bake your crepes in a few seconds.

Crepes Parmentieres With Salmon And Caviar

Recommended Wine

Chassagne Montrachet, Meursault

Ingredients

1 lbs. potato puree

3 tablespoons flour

4 eggs

1 pint cream

salmon (48 thin squares measuring 2x2 inches)

2.1 oz. caviar

peel from 1 lemon

3 ½ tablespoons clarified butter

1 tomato (sliced)

Preparation Instructions

1. The crepe is a very thin pancake. It comes from the Normandy and Brittany regions of France. Mix the potato puree and flour. Add the eggs, one-by-one. Add the cream and mix well. Set aside and allow to rest.

2. In the meantime, place one spoon of caviar between two slices of salmon. Repeat until all the salmon squares are used. Cook the small crepes, on which the salmon and caviar slices are placed, in a pan with butter. Cook each side.

3. Ending: Place two or three crepes on a serving dish and pour the sauce over them. Add tomato slices for the decoration.