Categories
Fish/Seafood

Spicy Sesame-Seared Tuna Bowl with Wasabi Sauce

This quick and simple-to-make spicy sesame-seared tuna bowl with wasabi sauce is like a deconstructed spicy tuna roll in a bowl. It is full of all of the ingredients that make sushi rolls amazing: the fresh, tender pieces of fish, vibrant and crunchy veggies, sweet white rice, and the ubiquitous and wonderful wasabi-soy flavor. Perfection.

In other words, this meal has all of the qualities that make sushi so craveable and appealing. Going out for sushi can be a problem for the wallet though.  But because you can make this awesome meal at home, you’re going to save yourself a lot of cash. It’s everything you want and less. Less cash, that is. Which is definitely a good thing; at least in my world. 

Ingredients:

Tuna:

2 ahi tuna steaks or 1 lb. ahi

1 Tbsp. avocado oil

3 Tbsp. sesame seeds (white, black, or both)

Salt to taste

Sauce:

2 tsp. wasabi (I buy it in the tube)

1 Tbsp. toasted sesame oil

2 Tbsp. mirin

2 Tbsp. rice vinegar

2 Tbsp. soy sauce

2 tsp. honey or agave

Red pepper flakes

Bowl:

2 c. white rice

1 avocado, sliced

1 serrano pepper, sliced

2 green onions, sliced

1 cucumber, sliced 

¼ c. cilantro, chopped 

Cook the rice according to package directions. Set aside.

Mix all ingredients for the dressing in a small bowl and set aside. 

Divide the rice, avocado, serrano pepper, green onions, cucumber, and cilantro evenly among two bowls. 

Pat the ahi dry and season with salt. Coat all sides with sesame seeds. 

Heat the oil in a skillet over high heat. Let the oil get hot in the pan for about 2 minutes before adding the tuna. Add the tuna and sear for one minute per side. 

Allow the tuna to rest for 2 minutes or so. Slice into strips. 

Place the tuna on top of the rice. Drizzle with dressing and enjoy! 

Categories
Fish/Seafood

Spicy Crab Salad Poke Bowl

These spicy crab salad poke bowls are perfect for those nights when my stomach is begging me to go out for sushi, but my wallet is giving me a hard no to going out for an expensive dinner. Because this spicy crab salad and all of the other colorful and tasty ingredients are so yummy, I always feel as satisfied after eating at home as I would have if I had gone out and broken the bank. 

The spicy crab salad, fresh veggies, seaweed salad, and wasabi vinaigrette taste just like your favorite sushi rolls, but cost much less and are ready to eat in under 30 minutes. Next time your stomach tries to write checks it can’t cash, back it down with these truly delicious poke bowls. It won’t know the difference. 

Ingredients:

Spicy crab salad:  

8 oz. lump crab or imitation crab

¼ c. mayonnaise (Kewpie is best)

2 Tbsp sriracha sauce

1 green onion, sliced

1 Tbsp. serrano pepper, finely chopped (if desired)

Salt and pepper

Bowl:

2 c. cooked white or brown rice

Seaweed salad

Shredded carrots

Sliced cucumbers

Cubed avocado

Sliced green onions

Wasabi vinaigrette 

Combine all ingredients for the spicy crab salad in a bowl and mix together. Season with salt and pepper. 

Divide the rice equally among two bowls. Top with seaweed salad, carrots, cucumbers, avocado, crab salad, and green onions. Serve with a side of wasabi vinaigrette.thew

Categories
Fish/Seafood

Thai-Style Crab Fried Rice

Quality Thai fried rice is always amazing (in my humble opinion), but just imagine how ridiculously good it could be with fresh crab added to it. Mind. Blown. 

In this version of Thai fried rice, all of the traditional ingredients you know and love are there – the eggs, fish sauce, green onions, carrots, and the sweet and umami flavors that Thai chefs are just brilliant at creating and blending. Add the sweet, briny crab to the mix and heaven will appear right on your tastebuds. 

Ingredients:

1 c. lump crab or imitation crab

3 Tbsp. sesame oil

1 inch knob of ginger, minced

3 cloves of garlic, minced

3-4 c. white rice, cooked

3 Tbsp. fish sauce

2 Tbsp. soy sauce or tamari

1 Tbsp. mirin

¼ c. shredded carrots

¼. c. cilantro, chopped

¼ c. green onions, chopped

2 eggs, beaten

Juice from one lime

Heat the oil in a large wok or skillet over medium high heat. Cook the garlic, carrots, and ginger for about 2 minutes, or until fragrant. Add the rice and heat through, being sure to mix the garlic and ginger throughout the rice. 

Add the fish sauce, soy sauce, and miring and toss to combine. Create a well in the center of the skillet and drop the eggs into the center of the wok. Scramble them quickly and then mix to combine with the rice. Add the crab to the rice and heat through. 

Remove from the heat. Stir in the green onions and cilantro. Serve hot!

Categories
Fish/Seafood

Grilled Honey-Soy Salmon

When it’s winter time, I often forget how amazing grilling outside is: not much prep or clean up, and great food in a short period of time. Maybe it’s because the thought of going out to the grill in freezing temperatures causes me to erase all memories of summertime happiness and grilling. Anyway, I’m very happy that it’s grilling season and that I can make most of my meals quickly and easily outside in my lovely backyard. 

This grilled honey-soy salmon is delicious and basically requires no prep, other than mixing it into some marinade. It’s super yummy and simple to make, and it pairs perfectly with grilled veggies – so no cooking in the kitchen is necessary. It only takes a few minutes to make this healthy and lip-smacking meal, so maybe I could actually grill this meal during the winter. Somebody, remind me later! 

Ingredients:

3-4 wild-caught salmon fillets, skin on

¼ c. soy sauce

Juice from ½ lemon

3 Tbsp. honey

2 Tbsp. olive oil

2 cloves of garlic, minced

Salt and pepper

Place the salmon fillets in a glass container with all other ingredients, mix together with your hands, and marinate in the refrigerator for 2 hours prior to cooking (or any amount of time up to overnight). 

When it’s time to cook, spray or brush the grill grates with oil and then heat to medium. Cook the salmon skin-side up for 3-4 minutes, turn over, and then cook the other side for 3-4 minutes, or until cooked through. Season with salt and pepper if you’d like. Enjoy!

Categories
Fish/Seafood Pasta

Smoked Salmon Carbonara with Zucchini Noodles

Often in the summer, I find myself wanting to lighten up some of my favorite meals. When I’m hot, the last thing I want is to feel overly full (although admittedly, I don’t seem to mind that feeling in the winter). I had a craving for spaghetti carbonara, but didn’t want to feel the heaviness of that meal. My garden is already proving to be extra generous this year, so I have zucchini practically coming out of my ears. 

I came close to making straight-up carbonara with zucchini noodles. Then a (possibly) strange thought entered my brain, which is totally normal for me. I was thinking about how the smokiness of bacon tastes so amazing in carbonara when I realized that hot smoked salmon has that same smoky flavor without all of the extra fat. I decided to go for it, and when I tasted this dish I wondered where it had been all of my life. It’s definitely going on rotation during high zucchini season from now on. So yummy, and about as guilt-free as carbonara gets. 

Ingredients:

3 large zucchini, spiralized 

1 Tbsp. olive oil

5 eggs

1 c. shredded Parmesan

4 oz. hot smoked salmon, crumbled

4 cloves of garlic, minced

½ c. peas, fresh or thawed

¼ c. fresh parsley, for topping

Salt and pepper

Cook zucchini noodles in a large skillet over medium high heat until they are tender. If necessary, you can add a little bit of olive oil. Make sure to let all of the liquid cook off the zucchini noodles. Remove from heat, drain if needed, and set aside. 

Separate the eggs and yolks from 4 eggs. Set aside the yolks for later. Whisk the egg whites and extra egg in a bowl. Add Parmesan and whisk until combined. 

Heat olive oil in a large skillet over medium high heat. Add the garlic and peas and cook for one minutes.

Add the zucchini noodles to the skillet and quickly pour the egg/Parmesan mixture. Stir quickly to combine and remove from heat. 

Divide into four bowls. Top each bowl with an egg yolk and season with salt and pepper. Then, top with parsley and additional Parmesan cheese. Enjoy!

Categories
Fish/Seafood Salads

Healthy Seared Ahi Tuna Salad with Quinoa and Wasabi Vinaigrette

This superfood-packed meal isn’t just gorgeous – it’s also full of life-extending health foods that happen to taste like a dream come true. Somehow this meal feels like finding the end of the rainbow. It’s just perfect, and everything lovely is there. No pot of gold needed, because this is better. 

Sesame-crusted seared ahi tuna takes center stage in this beautifully well-rounded meal that includes seaweed salad, quinoa, avocado, and greens drizzled with a lip-smacking wasabi vinaigrette. It really is like the perfect meal. Money (or a pot of gold at the end of the rainbow) can’t buy happiness, but food certainly can. No chasing rainbows necessary.

Ingredients:

Tuna:

2 ahi tuna steaks or 1 lb. ahi

1 Tbsp. avocado oil

3 Tbsp. sesame seeds (white, black, or both)

Salt to taste

Wasabi Vinaigrette:

2 tsp. wasabi paste

2 Tbsp. rice vinegar

1 Tbsp. soy sauce or tamari

1 Tbsp. mirin

1 Tbsp. olive oil

1 tsp. ginger, minced

Salad/Quinoa:

1 c. quinoa, uncooked

4-5 c. mixed greens

1 avocado, sliced

1 c. prepared seaweed salad

¼ c. green onions, sliced

1 serrano or jalapeno pepper, deseeded and sliced

Cook quinoa according to package directions. Set aside.

Combine all ingredients for the wasabi vinaigrette in a small bowl. 

Pat the ahi dry and season with salt. Coat all sides with sesame seeds. 

Heat the oil in a skillet over high heat. Let the oil get hot in the pan for about 2 minutes before adding the tuna. Add the tuna and sear for one minute per side. 

Allow the tuna to rest for 2 minutes or so. Slice into strips. 

To assemble, place half of the quinoa on two plates. Add the mixed greens, seaweed salad, and avocado to each plate. Top the mixed green with the ahi slices and top the quinoa with green onions and serranos. Drizzle dressing over the greens, tuna, and quinoa. Enjoy! 

Categories
Fish/Seafood

Sesame-Crusted Seared Ahi Tuna

Do you pay loads of money at restaurants for seared ahi? I must admit that I used to make that mistake regularly . . . until I figured out that making it at home is extremely fast, simple, and way less expensive. 

Next time you’re craving seared ahi, just head on over to your local (make sure it’s reputable and the fish is fresh) fish market and pick up a hunk of that beautiful jewel-toned ahi. Go home, get your pan extra hot, and enjoy in less than 10 minutes. You’re welcome.

Ingredients:

Tuna:

2 ahi tuna steaks or 1 lb. ahi

1 Tbsp. avocado oil

3 Tbsp. sesame seeds (white, black, or both)

Salt to taste

Pat the ahi dry and season with salt. Coat all sides with sesame seeds. 

Heat the oil in a skillet over high heat. Let the oil get hot in the pan for about 2 minutes before adding the tuna. Add the tuna and sear for one minute per side. 

Allow the tuna to rest for 2 minutes or so. Slice into strips. 

Categories
Fish/Seafood

Pan Seared Shrimp with Thai Chili-Basil Sauce

Thai chili and basil: one of the world’s most wonderful flavor combinations. It’s complex, yet simple, and always leaves you feeling happy and satisfied. This beautiful flavor profile tastes like heaven on everything from fish to chicken to meat to veggies. It’s also quick and easy to make!

This pan-seared shrimp with Thai chili-basil sauce is ready in under 10 minutes and tastes like something you’d order for much more money at your favorite Thai restaurant. This shrimp is delicious with noodles, rice, or cauliflower rice; and is ideal for a lightning-fast weeknight dinner that is both super yummy and super healthy. 

Ingredients:

1 lb. wild shrimp, deveined 

3 Tbsp. butter

Juice from two limes

2 cloves of garlic, minced

¼ c. Thai basil, chopped

2 tsp. sambal oelek 

1 Tbsp. sake

Salt and pepper

Season the shrimp with salt and pepper. 

Heat the butter in a large skillet over medium high heat (but more on the high side). When the butter is melted and very hot, add the shrimp and cook 2-3 minutes, or until they are cooked through and lightly browned. Remove the shrimp with tongs and set aside on a plate. 

Add the garlic, lime juice, sambal oelek, sake, and chopped basil to the skillet and cook for 1 minute. The garlic should be fragrant and the basil wilted. 

Drizzle the sauce over the shrimp and serve immediately. 

Categories
Fish/Seafood

Harissa Salmon with Cool Yogurt Herb Sauce

Harissa is one of those magical ingredients that makes everything it touches taste fabulous. In case you haven’t had the pleasure of having harissa in your life, I’ll explain a little about what it is. Harissa is a hot chili pepper paste that originated in Tunisia. Harissa is very popular all over the Middle East and is widely used as a condiment served with soups, couscous, fish, meat, veggies, and more. It’s kinda like Tunisian pesto with a kick. 

Speaking of kick, harissa makes an absolutely delicious marinade for all sorts of things, including salmon. This version of harissa salmon sears in the flavor and spice of the harissa, and then balances out that heat with some cool yogurt herb sauce. So divine! Serve this with an herby couscous or a cucumber salad for a super yummy (and quick) dinner. 

Ingredients:

Harissa Salmon

2 fillets of salon, patted dry

2 Tbsp. harissa paste 

1 Tbsp. olive oil

Juice from 1 lemon 

Salt and pepper

Extra olive oil for cooking, if needed

Cool Yogurt Herb Sauce

½ c. Greek yogurt

Juice from ½ lemon

1 Tbsp. mint, finely chopped

1 tsp. Greek oregano

1 tsp. garlic powder

Salt and pepper

Red pepper flakes, if desired

Combine all ingredients for the salmon in a glass dish and marinate for 1 hour in the refrigerator. 

Combine all ingredients for the yogurt sauce in a small bowl. Chill in the refrigerator while you cook the salmon.

To cook the salmon, heat a skillet over medium high heat until it is very hot. Add a bit of olive oil (1 Tbsp. max) to the skillet if the salmon isn’t oily from the marinade. If it’s still nice and oily, no need to add olive oil to the skillet. Cook the salmon fillets skin-side up for about 3-4 minutes so that the “presentation side” is pretty. Reduce the heat to medium and carefully flip over the fillets. Season the salmon liberally with salt and pepper.  Cook for another 3-4 minutes, or until cooked through. 

Serve the salmon with the cool yogurt herb sauce (on top or on the side). Enjoy!

Categories
Fish/Seafood Salads

Healthy Mediterranean Tuna Salad

Tuna salad. Some people hate it, some people love it. It’s a fairly polarizing food, but those of us who like tuna salad REALLY love it. I like old school tuna salad with mayo and dill relish as much as the next tuna salad-loving guy, but during the summer I crave something lighter, healthier, and full of fun ingredients. 

When I want something clean and fresh, my mind almost always turns to Mediterranean ingredients like sundried tomatoes, cucumbers, lemons, olives, capers, and fresh herbs. Tuna fits into that ingredient list, but mayo kills the healthy, light vibe. Enter Greek yogurt. If you’ve never made tuna salad with Greek yogurt, try it. It’s every bit as delicious as the mayo version, but so much more nutritious and tangy. And with the combo of fresh and briny Mediterranean add-ins, this may be your new go-to tuna salad. 

Ingredients:

2 5 oz. cans of albacore or skipjack tuna, drained

⅓ c. Greek yogurt

Juice from one lemon

1 Tbsp. capers

1 Tbsp. sundried tomatoes, finely chopped

1 Tbsp. kalamata olives, pitted and finely chopped

¼ c. cucumber, chopped

1 Tbsp. fresh dill, chopped

1 Tbsp. fresh parsley, chopped

1 tsp. red pepper flakes

Salt and pepper to taste

Combine all ingredients in a bowl and stir to combine thoroughly. Season with salt and pepper to taste. Serve on a sandwich, on top of a salad or with crackers.