Category: Fish
Rethinking Salmon…Crusted & Seared In Onion Seeds and Spicy Salmon Cannellini Cakes
I’m sure most posts you are reading this week are about healthy foods, and mine is no exception. I have a rare negative opportunity with Certain Someone away for a while, to turn it into a positive.While my love is away, I can indulge in some healthier foods that aren’t necessarily to his liking and experiment more. Certain Someone is not a fish person, but I love it. However Salmon is one of those fishes I can tire of easily. I purchased a pound and salmon and cut three fillets for this week. Here are two dishes I came up this week: I loved this piece of salmon I dipped in Onion seeds, otherwise known as Nigella seeds or Black Cumin. You can can find these in an Indian market. Lightly heated or toasted a nice light flavor emanates. I was more interested in visual contrast.
I was craving something else a bit more substantial but light. I toyed with a can of Cannellini Beans which go excellent with salmon and came up with this spicy cakes.Not fried but still crispy, they are lighter , exotic version of salmon croquettes. You can omit the spice but that adds the punch:
Cooking With Salt Cod… Flamenco Stew
Salt Cod Balls
Nouvelle Soul….Oven Fried Catfish Nuggets and Spaghetti Squash
Servings Per Recipe: 3
Amount Per Serving
Calories: 292.6
Total Fat: 10.8 g
Cholesterol: 67.5 mg
Sodium: 299.0 mg
Total Carbs: 23.9 g
Dietary Fiber: 2.1 g
Protein: 24.3 g
Servings Per Recipe: 6
Amount Per Serving
Calories: 96.0
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 312.6 mg
Total Carbs: 15.3 g
Dietary Fiber: 4.5 g
Protein: 2.3 g
Something New…The Turnip
It’s My 100th Post!But not a terribly exciting one.
After all that sugary goodness this week,my Certain Someone actually requested fish and some nice veggies for dinner. I still had a bit form the vegetable box. I wanted to use some large turnips but wasn’t sure sure how to incorporate with fish. I also had zucchini and a assortment of different types of tomatoes.My sudden inspiration was to mash my turnips with some butter and throw in some crumbled Feta to go with the Mediterranean style zucchini and tomatoes.I roasted my Tilapia with a brush of olive oil and smoked Paprika. Sauteed my zucchini with tomatoes,Shitakes, sun dried tomatoes and garlic and served both on a bed of Turnip Puree. Verdict: Certain Someone licked his pasta bowl clean and ate every bite. I liked my turnip puree but I felt the flavor was very strong. Maybe the Feta addition would have been more suitable with red meat.He thought it was fine.The turnips made a beautiful puree that needed no additional liquids.Turnips are a pretty underused vegetable. All in all a pretty good experiment and I will not fear the Turnip any longer.I was surprised at how filling this dish was.
Turnip Puree with Feta
1 large turnip peeled and cut into quarters
salt
3 tablespoons of butter
2 tablespoons of Feta
Boil turnips until soft. Drain water. Add butter. Add salt,pepper, and Feta. Take Immersion Blender and puree. Serve alongside roasted meat of fish.