Reworked: Mediterranean Salmon-Quinoa Salad

Last night, my husband and I had a booth at a local Family Fun Festival where we put on our "Dr. Dave" and "Health Expert Elise" hats and greeted families in our community to create awareness for our wellness clinic.  A lovely couple, who as it turned out belong to our church (such a small world!), came over to say hello and tell me they are Healing Cuisine followers and their favorite recipe is my Mediterranean Chicken-Quinoa Salad.  I told them that is on the top 10 favorites list in our home, too.  And as I told them this suggestion to "rework" the recipe for a little something new, it reminded me I still needed to share it with all of you.  Introducing the One Pot Wonder:

Mediterranean Salmon-Quinoa Salad
Makes 4 Servings

1 cup dry white quinoa, rinsed
2 cups sodium-free vegetable stock
3 5-oz cans wild caught Alaskan salmon, drained and picked for bones
1/2 cup red onion, diced
3/4 cup organic sun dried tomatoes, diced
1/2 cup organic artichoke hearts, diced
1/3 cup organic capers, drained
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 Tbsp dried oregano
1/4 cup dried parsley flakes
1 tsp sea salt
1/2 tsp fresh black pepper

1.)  Bring vegetable stock to a boil in a large pot.  Add rinsed quinoa to boiling stock.  Lower heat and cover at a simmer.  Let cook for about 20 minutes, or until all liquid is absorbed.

2.)  Remove from heat.  Fluff with a fork.  In a large bowl, add quinoa, salmon, onion, sun dried tomatoes, artichoke, and capers.

3.)  In a small bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic, oregano, parsley, sea salt, and pepper.  Pour over quinoa mixture and toss to coat.  Serve warm or cold.

I like to top my plate as the picture shows above: a few dashes of hot sauce (my favorite flavor is Shoot That's Hot!), a couple hefty pinches of nutritional yeast, grated Parmesan cheese, and half an avocado.  SO GOOD!  Enjoy this rework!

Salmon Cakes

Are you a salmon patty fan?  My husband and I weren't the biggest fans growing up.  Sorry to our moms but they were a mushy, bland, and [in my house] overcooked mess.  Actually, I think around Lenten season it was either salmon patties or tuna Hamburger Helper on Fridays (as my dad was Catholic).  It had been quite some time since my last salmon patty until Dave suggested it one evening as we tried to figure out what to do with a can of prime Alaskan salmon that had been in the pantry for longer than I dare say publicly.  As the words came out of his mouth, "How about salmon patties?"  We both paused and looked at each other.  I think we shared the same initial thought of "hmmm...ew."  But then I thought about it and said, "I'll give it a try, if they don't turn out as patties, at least the mixture will taste good over a salad!"

Based on the picture below, you'll see that they did indeed turn out, and if I might add quite tasty at that!  We have enjoyed this dish about 5 times for dinner since, and even served it to company who gave it four thumbs up for their family!  This picture was our first trial, served over steamed sweet potatoes with Dijon mustard on top.  They are also great served on a spinach salad with balsamic-Dijon dressing or over zucchini noodles with a white wine dill sauce.

The only problem I had to get over personally was calling them "salmon patties."  It was something about the word "patties" that didn't suit my appetite.  And thus, Salmon Cakes it is!  This recipe can be easily doubled, tripled, etc., based on your family's needs.  Simply add everything to a big bowl and mix together with a fork.

Salmon Cakes
Makes 4 Servings

1  15oz can boneless, skinless Alaskan wild caught salmon
1 cup almond flour OR almond meal
1 free range egg
1/2 cup onion, finely chopped or grated
1 Tbsp dried parsley
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp sea salt
1/4 tsp cayenne pepper (optional)
grape seed oil for skillet

1.)  Drain liquid from salmon, rinse under cold water, then press any remaining liquid out using a fine mesh strainer.

2.)  In a large bowl, mix salmon, almond flour, egg, onion, and seasonings together with a fork.  Be careful not to mash everything together, but rather fluff with the fork while mixing to keep everything just combined.  This will ensure even cooking and even moistness in the finished cakes.

3.)  Heat a large skillet over Medium-High heat.  Form the salmon mixture into four evenly sized cakes using your hands.  (If too moist to form, add in almond flour until desired consistency is achieved.  If too dry, add an additional egg yolk.)  Add a Tablespoon of grapeseed oil to the skillet.  Place the salmon cakes into the skillet and fry for about 3 minutes, until light brown and crispy.  Flip and do the same on the second side.  (You may need to add more oil to the skillet.)

4.)  Remove from skillet and serve immediately.

One Pot Wonders: Salmon Casserole

This casserole is quite yummy, a real comfort dish.  It reminds me of Lent, really the only time of year my family ate fish growing up.  My mom made a tuna version of this from a Hamburger Helper box.  It tasted so good, but was so bad for us.  After all, it was loaded with sugar, chemicals, grains, gluten, food dyes and preservatives.  My version is Healing Cuisine approved and Advanced Plan. 

You can prepare this dish up to 2 days in advance, store in fridge, add 20 minutes covered with foil to baking time.  Enjoy!

Salmon Casserole
Makes 8 Servings

4 free-range eggs
2 cups filtered water
2/3 cup raw cashews, soaked for 2 hours
1 tsp dried dill
1/4 tsp fresh pepper
16oz wild Alaskan salmon, cooked and flaked
1 1/2 cups frozen organic green peas, thawed
8oz raw cheddar cheese, shredded & divided
1 organic red bell pepper, chopped
1 onion, chopped
1/8 cup coconut flour, sifted

CRUMB TOPPING
1 1/2 c almond flour
1/2 c sliced almonds
2 Tbsp cold, unsalted raw butter
3/4 tsp sea salt

1.)  PREPARING THE CRUMB TOPPING:  Combine the almond flour, butter, and sea salt in a food processor and pulse until it resembles bread crumbs (or by hand, cut the butter into the flour with your finger tips until it resembles bread crumbs).  With your fingers, work in sliced almonds until well combined with the butter crumbs.  Refrigerate the crumble, covered, until the filling is ready to be topped.

To Make Your Own Almond Flour:  Pulse raw almonds in a food processor until they are a fine, fluffy flour.  Tilt the machine back and forth, side to side, to disperse the nuts every few pulses.  Don't switch the machine to ON (continuous) or you'll quickly wind up with almond butter.  Sift out any larger pieces of nuts using a medium-mesh strainer.  Measure out 2 cups of almond flour.  Freeze the rest.

2.)  Drain and rinse cashews.  In blender, combine filtered water and cashews.  Process until very smooth.  Pour into a medium saucepan and bring to a gentle boil over Medium-High heat, stirring occasionally.  Once it starts to boil, reduce heat immediately to Low and continue stirring until thickened.  Remove from heat.  Set aside to cool.

3.)  Preheat oven to 350 degrees F.  In a separate bowl, whisk eggs.  Stir in dill, pepper and cooled thickened cashews and mix well.  Add the flaked salmon, thawed peas, half of the cheese, bell pepper, onion, and coconut flour.  Stir to blend.

4.)  Transfer mixture to a greased (with coconut oil) 9x13 inch casserole dish.  Sprinkle with crumb topping.  Bake for 30 minutes. Sprinkle with remaining cheese and continue baking for 5-10 minutes, until cheese is melted.  Let stand for 10 minutes before cutting and serving.

Baked Salmon with Dill Mustard Sauce

When cooking salmon, the biggest mistake most people make is to over cook it.  Resist the temptation to cook until it "flakes."  Flaking indicates the salmon is becoming dry and overcooked.  Salmon is fully cooked when the color turns from translucent to opaque.  The FDA suggests cooking to an internal temperature of 145 degrees F.

Dill Mustard Sauce

1/2 cup Healing Cuisine Mayonnaise
1/2 cup organic sour cream
2 Tbsp organic Dijon mustard
2 Tbsp minced fresh dill weed
2 tsp fresh lemon juice
Sea salt and fresh black pepper to taste

In a small bowl mix together all ingredients.  Cover and refrigerate for at least 3 hours before serving to allow flavors to blend.

Baked Dill Salmon
4   6 ounce salmon fillets
2-4 Tbsp coconut oil
1 1/2  Tbsp finely chopped fresh dill
1/2  tsp sea salt
1/4  tsp fresh black pepper

Preheat oven to 350 degrees F.  Rinse and dry the salmon.  Place fish on a baking sheet lightly coated with coconut oil.  Brush fish with coconut oil.  Sprinkle fish with dill, salt, and pepper.  Bake for 10 minutes or until opaque in color.  Serve with Dill Mustard Sauce and lemon wedges.

Gingered Chicken or Salmon

Gingered Chicken or Salmon

Makes 4 Servings

2 Tbsp coconut oil

3 Tbsp grated fresh ginger root

2 Tbsp freshly ground black pepper

Sea salt to taste

4 wild caught salmon fillets or 4 free range chicken breasts

Side Dish:

1 bunch organic kale, deveined and chopped

1 medium  organic zucchini, chopped

1 organic red bell pepper, chopped

Ginger Vinaigrette

1 Tbsp grated fresh ginger root

2 Tbsp chopped shallot

2 Tbsp balsamic vinegar

1 Tbsp fresh lime juice

1 Tbsp Bragg Liquid Aminos

1/2 c coarsely chopped cilantro

1 Tbsp sesame oil

1/2 c olive oil

Sea salt and pepper to taste

[Combine ginger, shallot, vinegar, lime juice, liquid aminos, cilantro and sesame oil in blender.  With blend running on medium, slowly drizzle in olive oil to emulsify.  Season with sea salt and pepper.  Refrigerate leftovers up to 2 days before discoloring.]

1.)  Heat coconut oil in a large stainless steel skillet over medium-high heat.

2.)  In a small bowl, combine the ginger and pepper.  Rub each salmon fillet/chicken breast with the ginger-pepper mixture, season with salt to taste.  Sear each fillet skin side up until a nice crust forms.  Flip the fillets and repeat the process, cooking until heated thru (do not over cook!).  If using chicken, cook well until juices run clear.  Remove from skillet and set on a warm platter.

3.)  Add chopped vegetables to same skillet and saute until heated thru but still crisp.  Place scoop of vegetables onto center of each plate.  Surround with chicken/salmon.  Drizzle each plate with vinaigrette and serve.