seafood

Scallops from The Easy 5 Ingredient Pescatarian Cookbook

Cooking fish at home is not necessarily my forte. I can cook a pretty mean skillet seared salmon and I feel quite confident with a shrimp saute, but when it comes to thinking outside of the box and taking seafood to the next creative level I sometimes get stumped!

Luckily, when I need a dinner idea to satisfy our twice a week seafood goal I can turn to the newly released cookbook The Easy 5 Ingredient Pescatarian Cookbook from my friend and dietitian colleague, Andy DeSantis.

When a cookbook title highlights the limited number of ingredients you’ll need I am totally game, and I couldn’t wait to try out some of the recipes. Before getting to the recipes though, Andy does a fabulous job outlining the benefits of a pescatarian diet and how it can impact your overall health. He expertly highlights how fish is high in nutrients that promote heart and brain health, as well as weight loss and reduced inflammation.

The book also helps calm the nerves of anyone who’s not familiar with seafood shopping and provides guidance on wild vs. farmed fish, fresh vs. canned, and all the tools you’ll need to stock your pescatarian kitchen. This guide is comprehensive and a delight to read, so if you’re looking to incorporate more seafood, as well as other nutrient-dense produce and foods into your diet, you must pick up your own copy!

I truly had a difficult time deciding which recipe to make first, but after paging through the entree section I landed on scallops. Tired of always doing a simple sear, I went with the Pistachio Encrusted Scallops that provided a fun twist on a simple, elegant piece of seafood. However, seeing as Danny is allergic to pistachios, I adapted and used ground walnuts- the recipe tip even suggests making this sort of swap to suit your needs! We served these golden brown bites with some oven roasted asparagus and lemon kissed quinoa for a mighty delicious meal for two.

I’m giving you a sneak peak of the recipe- with my own adaptations and scaled down for two- but seriously, you need to order this cookbook for yourself!

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Walnut Encrusted Scallops- serves 2

Ingredients

  • 1/2 pound sea scallops, cleaned

  • sea salt and black pepper for seasoning

  • 1/2 cup crushed walnuts

  • 2 tbsp grass fed butter

  • Juice of 1/2 lemon

Directions

  1. Pat the scallops dry with a paper towel and season them lightly on all sides with salt and pepper.

  2. Place the walnuts in a large bowl and dredge the scallops in the crushed nuts, making sure to coat all sides.

  3. In a large skillet, heat the butter over high heat.

  4. Sear the scallops until they are golden brown, about 2 minutes, and then turn them over and cook for another 3 minutes.

  5. Serve immediately with a squeeze of lemon juice alongside roasted asparagus with garlic, and fluffy quinoa flavored with lemon zest, salt, and pepper.

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Honey Sriracha Salmon with Veggie Slaw and Soba Noodles

One of our New Year’s goals was to eat seafood at least once per week. Usually Danny and I do a fairly good job at this, but when we do dive into the ocean we tend to come up with the same things- smoked salmon, shrimp, or canned tuna or spicy tuna sushi. To be honest, there are also weeks where we don’t eat any seafood at all!

So, for 2019 we are aiming to make a plan to have seafood for a minimum of one dinner per week, and my goal as chef and Danny’s as Recipe King is to find recipes that utilize different fish or shellfish for variety’s sake!

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The other night I fell onto an old classic, however, to ensure I got my one serving for the week. Danny was away for work and when I’m needing something quick and easy salmon filets call my name, and I just so happened to have some frozen on hand!

One cool thing I have learned about fish is its ability to go from frozen to cooked in very little time! I get aggravated when dinner rolls around, I haven’t gone to store, and I need to rely on some frozen chicken breasts that I didn’t think ahead to start defrosting. Luckily, salmon does not need to be brought out far in advance! For tips on how to go from frozen to cooked, check out this resource from Wild Alaska Seafood.

Veggies were added using a bagged slaw mix- I love a time saver when cooking for one- and the flavor was turned up thanks to a honey and sriracha sauce. Fix Hot Sauce sent me some samples of their original and lemongrass sriacha and I’ve been adding it to everything!

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Next time you’re needing some seafood inspiration, find your way to this recipe and you won’t be disappointed!

Honey Sriracha Salmon- makes 2 portions

Ingredients

  • 6 oz. wild salmon- divided into 2 pieces

  • 2 cups cooked soba noodles

  • 3 cups Mann’s Broccoli Cole Slaw

  • 1 tsp honey

  • 4 tsp sriracha

  • 2 tbsp sesame oil

  • 1 tbsp black (or white) sesame seeds

Directions

  1. In a small bowl, combine honey and sriracha and wisk to mix well. Set aside to be added to fish.

  2. Preheat your oven’s broiler function. If working with frozen fish, start by running filets under cold water and removing any ice; pat dry. Spray or rub onto flesh a small amount of avocado or olive oil (if starting with fresh fish you can start at this step). Place fish on foil lined baking sheet or in a cast iron skillet. Cook fish for about 4 minutes, then remove and carefully add honey sriracha sauce to flesh side. Return to broiler and finish cooking for another 6-7 minutes. If salmon is very thick, consider flipping halfway through. Remove from heat when salmon is cooked to desired level of doneness or opaque throughout.

  3. While fish is cooking, bring water to a boil and cook soba noodles until al dente, about 5 minutes. Drain and run under cool water to prevent noodles from sticking.

  4. In a small, heated saute pan add sesame oil and broccoli slaw. Saute until heated and veggies start to soften. Turn off heat.

  5. In a large bowl combine cooked soba noodles and sauted slaw. Divide noddle mixture onto two plates, top with cooked portions of salmon, and top with sesame seeds and more sriracha as desired.

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