Tag Archives: Salmon

Pecan Crusted Salmon with Cauliflower Steaks & Peanut Sauce

Pecan Crusted Salmon with Cauliflower Steaks & Peanut Sauce

Pecan Crusted Salmon with Cauliflower Steaks & Peanut Sauce

Servings

3-4

Ingredients

For the Cauliflower
For the Fish
For the Crust
For the Sauce

Instructions

Preheat the oven to 425 degrees.  Cut the cauliflower steaks into 3/4-1 inch think “steaks” and place on a sheet tray lined with parchment paper. Season each side liberally with olive oil and spices. Place on the bottom rack and bake for 20-25 minutes unti lthe under side is golden brown. Flip the steaks carefully and bake for another 10-15 minutes until tender.

Meanwhile, combine all the fish crust topping ingredients into a food processor. Pulse until the mixture resembles coarse sand. Add enough olive oil so that the mixture becomes a coarse crumb and sticks together when you press it with your fingers.  

Line the fish (or protein of choice) on a sheet tray lined with foil. Brush the salmon with a drizzle of olive oil, salt, and pepper. Press the pecan herb mix evenly onto the top of the fish. Bake until light pink all the way through (about 12-15 minutes depending on the thickness). 

While the fish is baking, make the sauce by combining all the ingredients into the food processor. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning.

To serve:

Plate a cauliflower steak tops with a piece of fish and a few drizzles of the sauce-enjoy!

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Maple Pecan Crusted Salmon with Roasted Carrots and Yogurt Tahini Sauce

Week 10 Live Class Information

Maple Pecan Crusted Salmon with Roasted Carrots and Yogurt Tahini Sauce

Servings

4

Ingredients

For the Fish
For the Topping
For the Tahini Yogurt Sauce

Equipment Needed

Instructions

Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 40 minutes until they are fork tender and have a blackened char on the edges.

While carrots are roasting, whisk the glaze ingredients together in a small bowl. Next, combine all the fish crust topping ingredients into a food process. Pulse until the mixture resembles coarse sand. Add enough olive oil so that the mixture becomes a coarse crumb and sticks together when you press it with your fingers.  

Line the fish (or protein of choice) on a sheet tray lined with foil. Brush the salmon with the glaze then press Press the pecan herb mix evenly onto the top of the fish. Bake until light pink all the way through (about 12-15 minutes depending on the thickness). 

While the fish is baking, make the tahini sauce by combining all the ingredients into a bowl. Whisk to combine. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning.

To Serve

Plate a serving of carrots and salmon on each plate. Drizzle with tahini sauce and enjoy!

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Seared Thai Peanut Salmon with Kale Peanut Salad

Seared Thai Peanut Salmon with Kale Peanut Salad

Seared Thai Peanut Salmon with Kale Peanut Salad

Servings

3-4

Ingredients

For the Salmon
For the Peanut Sauce
For the Salad

Instructions

Make the Peanut Sauce

Combine all the ingredients in a bowl and whisk until smooth.

Make the Salmon

Heat a skillet (or grill) on high heat with a drizzle of olive oil. Place salmon fillets into the hot skillet (if your salmon has skin, place skin side on the skillet first). Season with salt and pepper.

Cook for about 6 minutes on each side until cooked through (this will depend on the thickness of your salmon. If thin then about 10 minutes, if thicker it will be closer to 15 minutes. You can always cut in half to check if it is pink and cooked through).

1 minute before the salmon is done, add a spoonful of the peanut sauce on top of the salmon while it is still in the pan and let it finish cooking for the remaining 1 minute. Turn off the heat and let rest for 5 minutes

Make the Salad

Add the washed and thinly cut kale to a salad bowl and toss with enough dressing to evenly coat. Add the sliced avocado on top and enjoy!

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Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

Week 2 Live Class Information

Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

Servings

4

Ingredients

For the Fish Topping
For the Yogurt Drizzle
Garnish

Instructions

Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 40 minutes until they are fork tender and have a blackened char on the edges.

While carrots are roasting combine all the topping ingredients into a food process. Pulse until the mixture resembles coarse sand. 

Line the fish (or protein of choice) on a sheet tray lined with parchment paper. Press the pistachio herb mix evenly onto the fish. 

Bake until cooked through (about 12-15 minutes, depending on thickness). 

Combine all the dressing ingredients into your food processor and blend. Taste and adjust seasoning.

To Assemble

Line carrots in a long serving dish, drizzle with yogurt sauce, and garnish with chopped pistachios.

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