This is a quick and delicious dinner, ready in 25 minutes or less. Simply marinate the salmon, and in the 8-10 minutes it takes to bake, you can steam the spinach and cook the noodles. Serve it all up in a bowl and voilà, dinner is ready. Enjoy! 1/4 cup tamari low sodium soy sauce 1/4 cup sake 3 Tbsp. fresh lime juice 2 Tbsp. fresh grated ginger* 1 tsp. maple syrup 2 4-6 ounce wild salmon filets…GO TO RECIPE …
Seafood
Soy Ginger Glazed Salmon with Spinach and Udon Noodles
Red Snapper with Black Rice, Chard, Butternut Squash and Pepitas
Wild Salmon over Kale and Red Quinoa with Red Pepper Coulis
Proscuitto Wrapped Scallops on Rosemary Skewers
Soy Glazed Salmon with Greens and Shiitake Mushrooms
Mama’s Fish House Kale Salad with Grilled Fish
Steamed Sea Bass with Bok Choy and Shiitake Mushrooms
Grilled Chilean Sea Bass with Baby Bok Choy & Shiitake Mushrooms
Salmon Baked in Vegetable Broth & Spices
Red Snapper with Black Rice, Chard, Butternut Squash and Pepitas
This dish is chock full of yumminess. When the waiter at Maui’s Ka’anaKitchen described the night’s special—fresh Onaga paired with black rice, black quinoa, chard, butternut squash, pepitas AND a sweet potato purée garnished with sprouts and sautéed heirloom cherry tomatoes—it sounded like too many flavors on one plate, but I knew I had to try it! I got the sweet potato on the side to be safe. However, when I made it at home, I let the…GO TO RECIPE …
Wild Salmon over Kale and Red Quinoa with Red Pepper Coulis
Inspired by the Patina dinner menu for box seats at the Hollywood Bowl, this is a delicious make ahead meal that is perfect for an elegant picnic or an evening at home. Bringing together three of my favorite foods, wild salmon, raw kale and red quinoa, this is a great summer meal—the show stealer in this dish is the flavorful red pepper coulis. 1 cup uncooked red quinoa 1 1/2 cups plus 1 cup organic vegetable broth 4 4-6 oz…GO TO RECIPE …
Proscuitto Wrapped Scallops on Rosemary Skewers
This is exactly the type of thing that makes it VERY hard for me to eliminate animal protein. I had the pleasure of being served this lovely entree at a recent dinner party at a friends’ home last weekend. Thank you Lynn and Chris! They made 33 of these. I’d say, make 4-8 per person. In my effort to eat less animal protein I had just one and I enjoyed every bite of it! 12 4” length fresh rosemary…GO TO RECIPE …
Soy Glazed Salmon with Greens and Shiitake Mushrooms
1/2 c. organic tamari soy sauce 2 T. dijon mustard 1/4 c. brown sugar 3/4 lb. wild-caught salmon 1-2 T. olive oil 1 bunch rainbow chard, chopped 1 bunch lacinto kale (aka dinosaur kale), chopped 8 shittake mushrooms, sliced 1/8- 1/4 cup vegetable broth salt and pepper to taste brown rice Start cooking the brown rice. Preheat oven to 375. In a medium bowl or large pyrex measuring cup combine the soy sauce, mustard and brown sugar, whisking well to blend.…GO TO RECIPE …
Chinese Seared Ahi
I’ve been making this delicious recipe since I first had a similar dish at the now defunct Mark’s Restaurant in Laguna Beach circa 1998. It’s a little bit of work to make but worth every second as the flavors are fabulous! WHY is it so hard to eliminate animal protein from my diet? I know why…I love seafood and shellfish! I suppose I could eat this without the ahi, but once I’m making it for everyone else, I’ve got…GO TO RECIPE …
Swordfish with Island Salsa
I used to marinate the swordfish for 5-60 minutes in Girard’s Light Champagne dressing, but simply squeezing lemon wedges on the fish also gets great results. The real star of this preparation is the salsa! It is equally good with grilled chicken. For the Salsa: 1 cup chopped pineapple (Shortcut: 1 can crushed pineapple in its own juice, drained) 1 mango, peeled and chopped 1 yellow or red bell pepper, seeds removed and chopped 2 kiwi, peeled and…GO TO RECIPE …
Mama’s Fish House Kale Salad with Grilled Fish
This fabulously delicious salad was on Maui’s Mama’s Fish House menu in July of 2013. While I have not yet perfected the dressing, what follows is the closest I have come to reproducing the flavors. Note that the potato was still slightly warm when served, and though I am not usually a fan of potatoes, I found it a tasty surprise when I bit into it…yum! 2 cups chopped kale, stems removed (i like to used the pre-washed…GO TO RECIPE …
Grilled Whole Branzino
Branzino is a delicious Mediterranean sea bass widely served during the summer in Italy and Greece. After dining on branzino frequently last summer while vacationing in these beautiful countries, I came home and recreated the simple preparation I enjoyed the most. If branzino is unavailable, you might substitute trout. The recipe below serves 2. 2 whole branzino, cleaned and deboned 2 lemons 8 sprigs fresh dill 1-2 T. olive oil Fresh ground sea salt and black pepper Preheat…GO TO RECIPE …
Shrimp Summer Rolls
10 sheets rice paper .80 lb. fresh cooked wild caught shrimp 5 leaves green leaf lettuce 1/2 mango, sliced in thin strips 1 red bell pepper, sliced in thin strips 1/2 avocado, sliced Sweet chili sauce Tear lettuce leaves in half. Cut shrimp in half lengthwise, down middle of the back. Prep mango, red pepper and avocado; plan for approximately 20 slices mango, 30 slices red pepper and 20 slices of avocado. Place warm water in a large bowl…GO TO RECIPE …
