Tag: seafood

Air Fryer Dilled Salmon

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Another quick n dirty air fryer salmon recipe I’ve been making on repeat lately. Fantastic served with last week’s recipe for carrot salad with pistachios.

gluten-free, paleo, pescatarian

Air Fryer Dilled Salmon

Salmon – however many servings you’d like

Spreadable mustard – my love isn’t quite right here, so I used my second favorite: Chinese-style spicy mustard

Fresh dill

Salt & pepper

Spray oil – I use either avocado or garlic flavored olive

Lay your salmon out and pat dry. Top with a generous slather mustard, a bunch of fresh chopped dill, sprinkle of salt & few cracks pepper.

Let sit for an hour or two in the fridge.

When it’s time for dinner, preheat your air fryer to 400F for 3 mins.

Spray the grate with oil and lay your salmon down, toppings side up.

Air fry 6-ish mins or until done to your liking.

Remove carefully and serve with your salad.

Serves 2-4

Air Fryer Salmon with Lemon Bok Choy

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Quick & easy, air fryer salmon is now an absolute staple in this house.

gluten-free, keto, pescatarian, paleo

Air Fryer Salmon with Lemon Bok Choy

Salmon – however many servings – frozen or fresh

1 package bok choy, chopped roughly

Avocado oil

3 cloves garlic, pressed

Juice & zest of 1 lemon

1 tsp honey

1 Tbsp coconut aminos

Big handful sliced almonds

Salt & pepper

Lemon salt or flake salt (optional but awesome)

Chili crisp (also optional but awesome)

Preheat your air fryer on 400 for 3 mins. Lightly oil one side of the salmon, lay in the tray & lightly oil the top.

If frozen or really thick, cook 8 mins. If fresh or not particularly thick, cook 6. Done.

While the salmon works, rough chop the bok choy and sautee until browned in spots in a Tablespoon or two of avocado oil. Remove to a large bowl.

Chuck the almonds in the pan and toast. Set aside.

To make the dressing, whisk together the garlic, lemon juice + zest, honey, salt & pepper and coconut aminos.

Toss the bok choy in the dressing and top with almonds.

To serve, if you’ve be got it, a sprinkle of lemon salt or flake salt goes nicely on the salmon. Top with chili crisp if you want a little spice.

Serves 2-4, depending on how much salmon you’re making and whether you have a carby other side

Crayfish & Egg Scramble

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I’ve mentioned to y’all that finding ingredients familiar to my life in the States where I live can be a bit hit-and-miss. This is an example. Substitutions given.

gluten-free, paleo, keto, whole30

Crayfish & Egg Scramble

2 Duck eggs – sub large or XL chicken eggs

3 oz crayfish, cooked & peeled – shrimp was what I originally wanted, crayfish was what they had

Hand full thinly sliced green onions

White pepper & salt

Sesame oil

Magic sarap – sub chicken broth granules

Prep your ingredients: slice the green onions, crack the eggs into a bowl and whisk, gather everything else and have on hand.

Over low to medium-low heat, add a little bit of sesame oil to a pan.

After the oil warms and starts to be fragrant, add the beaten eggs. Let the bottom of the eggs firm up before running your spatula through them to create soft folds.

While the eggs are still liquidy on top, add the green onions, crayfish, salt, pepper & a sprinkle of magic sarap/bouillon granules.

Let cool until your desired doneness is reached.

Serves 1 for a decadent breakfast or light lunch

Salmon & Apple Salad

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A quick little salmon salad for lunch that packs in a respectable 23g protein.

Gluten-free, paleo, pescatarian

Salmon & Apple Salad

8 oz. salmon

1/2 bunch celery, ~ 3/4c. when chopped fine

1 Granny Smith Apple

2 Tbsp. capers

Juice of 1/2 lemon

1.5 Tbsp. pickled ginger

Small red onion

1/2 tsp. cumin

1/2 tsp. caraway seeds

1 tsp. dill seeds (2T fresh would be amazing but I couldn’t find fresh this week)

Enough mayo or the like to bind

Salt & white pepper

Preheat your air fryer for 3 mins; hit the salmon with a blast or 2 of avocado oil and cook at 400 degrees for 6 mins. De-skin and set aside to cool.

Finely chop the celery, apple and onion.

Add to a large bowl with the rest of the ingredients.

Toss to coat. Add the salmon, flaking as you do. Toss carefully, adding more mayo if necessary.

Finish with flake salt and maybe a little Togarishi or your favorite heat if desired.

Serves 2 for lunch

Dilly Salmon Soup

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Dilly Salmon Soup

1 can salmon

1 Tbsp cilantro, chopped

1/2 c mixed dill & parsley, chopped

1 package baby spinach

4 c sweet potato, peeled and chopped

1 yellow onion, chopped

4 c stock

1 c orzo

1 Tbsp flour

2 Tbsp butter

Garlic salt

1 tsp each dried: thyme, basil, oregano

1/2 tsp dried fennel

2 Tbsp butter

1/2 c oat milk

In a large pot, make a roux with the flour and 2 Tbsp butter; stir until light brown. Add the stock, onion, sweet potatoes, spices, and a generous hit salt & pepper.

Let simmer 15 minutes.

Add in the orzo & milk, let cook 7 minutes.

Add the salmon, spinach & half the mixed dill + parsley.

Let cook 1 -2 minutes or until the spinach is wilted.

Serve with buttered bread and a little extra butter per serving for creaminess.

Serves 4 – 6

Green Bowl Of (Salmon) Power

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This is a killer low carb bowl of Summery sushi-esque goodness.

gluten-free, paleo, low-carb, keto, pescatarian

Green Bowl of (Salmon) Power

1 salmon fillet, boned and skinned

1 Tbsp soy sauce or coconut aminos

1 Tbsp sesame oil

1 Tbsp garlic powder

2 tsp black pepper

Cucumber, chopped – measure with your heart

1/2 avocado

2 Tbsp basil, chopped

1 scallion, chopped

1 Tbsp pickled ginger, chopped

Spicy mayo

Togarishi

Sesame seeds

Preheat your air fryer to 400C.

In a small bowl, combine the soy sauce, sesame oil, garlic powder and black pepper.

Cut the salmon into bite-sized pieces and add to the sauce. Coat well.

Add the salmon to the preheated air fryer and set for 4 mins. Cook, shaking a couple times.

While the salmon is working, chop the cucumber, avocado, scallions and ginger. Add to a bowl. Add the salmon and top with the spicy mayo, togarishi and sesame seeds.

Serves 1

Lower Carb Pad Thai

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This isn’t keto (if you want keto, check this recipe), but it is relatively low in carbs. Like my other recipe, this is just a riff on pad Thai, but it’s glorious.

gluten-free, low-carb, pescatarian

Lower Carb Pad Thai

1 package shirataki noodles

3 Tbsp brown sugar

2 Tbsp tamarind paste or pomegranate molasses

2 Tbsp fish sauce (Red Boat is gf!)

3 Tbsp lime juice

2 Tbsp soy sauce or coconut aminos

4 cloves garlic, minced

2 tsp ground ginger

1 scallion, sliced

1/4 c cilantro, chopped

2 – 3 Tbsp basil, chopped

2 eggs

Shrimp – use your heart and wallet

Red pepper flakes

Big hand peanuts

First, prep your sauce by mixing the sugar, tamarind or pomegranate, fish sauce, lime juice, soy sauce and ground ginger. Set aside.

Next, rinse your noodles and set aside.

Grab your proteins and set aside.

Mince the ginger; set aside.

Chop the scallions, cilantro and basil – set aside.

Add 1 Tbsp sesame oil to a large pan over medium-high heat.

Heat till shimmering, then add the rinsed noodles. Stir fry 1 minute.

Add the eggs. Let sit 1-2 minutes or until mostly cooked; stir into ribbons.

Add the garlic and shrimp and stir-fry until the shrimp is cooked 3/4 of the way through.

Add the sauce. Stir fry until the liquid is boiled off by at least 2/3.

Add the cilantro and basil and stir.

Top with a big hand peanuts and sprinkle with red pepper flakes.

Note: This would be great with bean sprouts

Serves 1 – 2

Strawberry Prawn Salad

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This one is light, refreshing, and tastes healthy.

It’s also delicious, and packed with protein.

Note: a little fresh Basil or cilantro would be a great addition to this salad.

gluten-free, paleo, pescatarian, low-carb

Strawberry Prawn Salad

200 – 250g prawns

Avocado

Baby spinach

1-2 Persian cucumbers

Slivered almonds

Garlic powder

Togarishi or other spicy mix if desired

1 pint strawberries

2 Tbsp balsamic vinegar

2 tsp date molasses

3 Tbsp olive oil

Generous sprinkle black pepper

Generous sprinkle salt

Juice of 1 lime (about a Tablespoon)

To make the dressing, whiz together 4-5 strawberries, the olive oil, lime juice, balsamic, date molasses, olive oil, salt & pepper.

For the shrimp, season liberally with salt, pepper, garlic powder & togarishi. Cook through.

For the salad, add the rest of the strawberries, chopped; the avocado, also chopped; and chopped cucumbers to a large bowl. Add the shrimp & dressing and toss.

To assemble, add halt the shrimp mix to a bed of spinach and garnish with slivered almonds.

Serves 2

Dilled Spicy Tuna Salad

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This is a refreshing and light lunch or dinner when served with crusty bread. When served without, it’s even keto compliant.

gluten-free, pescatarian

Dilled Spicy Tuna Salad

1 can chili tuna, drained

3 small stalks celery, diced

1/2 small red onion, diced

1.5 small Persian cucumbers, diced

Juice 1/2 lemon

2-3 Tbsp fresh dill minced

Just enough Kewpie may to bind together

Togarishi seasoning to taste

Flake Salt

Fresh cracked black pepper

Crusty bread (I had a nice lemon thyme rye)

Combine all ingredients but the bread and mix to incorporate. Serve with the bread – or without. It’s great either way.

Serves 2 for lunch

Fish Taco Bowls

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Another great grab-n-go lunch option. These fish taco bowls are pretty great.

gluten-free, pescatarian

Fish Taco Bowls

500g fresh fish (I used King Fish, but any firm fillet will do)

Couple Tablespoons arrowroot powder or cornstarch

Your favorite spicy seasoning

1/4 cup cilantro, chopped

10 cherry tomatoes, halved

Juice of 1 lime

1 avocado, chopped

1/2 cup frozen corn, thawed

3 cups red cabbage, shredded

1/2 small red onion, cut into thin half moons

Small bell pepper, diced

100 grams feta (my favorite is Sheeze or Veg Life)

Good glug olive oil

Tajin

Salt & pepper

Preheat your air fryer to 400 for 3 mins. Skin, de-bone and cut the fish into bite-sized cubes.

Toss with a liberal amount spicy seasoning and cornstarch. Blast with a couple hits spray oil and air fry 7 – 10 mins, tossing a couple times and blasting with more oil.

While the fish nuggets are working, prep all the veggies and add to a large bowl. Add a couple glugs olive oil, the lime juice and liberal shakes of Tajin, salt and pepper.

Toss to combine and taste for seasoning. I ended up repeating the seasoning process 3x.

To serve, layer the salad in a bowl over some leftover rice or grains and add a hand full of the fish nuggets.

Makes 5 – 6 servings, depending on how much fish you have per serving