I know, I know. But for as weird-sounding as salmon burgers are, they are so extremely good.
We’re talking crispy outsides, flaky insides, and a perfect golden color, not to mention lots of nutrition, THANK YOU SALMON.

They are also easy to make and require (usually) minimal, if not zero, grocery shopping, assuming you keep a decently stocked pantry. I love, love, love these crispy pan-fried little guys.



And as if the salmon burgers weren’t good enough already to eat on their own (which, um, they are), I need you to make this slaw to serve your salmon burgers in/on/around. It is nothing fancy – just a shredded cabbage, yogurt, herbs, garlic, and vinegar situation, but paired with the salmon burgers? the crispy-salty-tangy combo is an ON POINT combo. Plus, again with the super nutrition. Plus Sugar Free January friendly.

Dill isn’t really in season at the moment, but I do love to have these burgers with a little dill. You can usually buy it at the grocery store in those little plastic clamshells that cost too much. Know the ones I’m talking about?

But if you’re not super excited about the expensive-winter-dill-in-a-clamshell situation, you can use 1) freeze-dried dill, which I keep in my spice collection year-round, and 2) any other fresh herb! I made a version of these with parsley and cilantro when I didn’t have any dill, and mwah. They were still totally delicious.

Dill would still be my first choice, but as with all my favorite recipes, you can play with that a little bit.



And now for the big question. Do you use canned salmon? Subtext: is it gross?

Answer: Yes, I use canned salmon. Fresh salmon that you’ve already cooked would also work if canned salmon is too weird for you. But I’d like to take a moment to assure you that it is very possible to find non-gross canned salmon if you do a little searching and are willing to spend a little extra for higher quality. I really like Wild Planet canned salmon which I buy at Whole Foods. It is caught in Alaska, and Wild Planet prioritizes sustainability and conservation of marine ecosystems with all their products. Not sponsored, just a superfan. You can also buy it here on Amazon. And because it’s canned, you can just keep it in your pantry and have it at the ready whenever you need a literal 15-minute lunch or dinner.

God bless pantry meals.



INSTRUCTIONS

For the Salmon Burgers: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.

For the Slaw: Mix all slaw ingredients together. Taste and adjust. 
Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.


NOTE

Breadcrumbs are important here. Panko gives a really nice texture whereas whole wheat breadcrumbs would be a good choice if you want to skip the refined grains. If you use a seasoned breadcrumb mix, reduce the amount of salt in the burgers by about 1/2.

For the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. If you don’t have any cooked salmon handy, use canned salmon! That’s what I usually do. I would recommend looking for a brand of canned salmon that is caught in the US. I really, really like Wild Planet for quality canned salmon.

If you happen to have a jar of Sunshine Sauce in  your fridge, use that to make the slaw! Just mix cabbage with yogurt, add some Sunshine Sauce, and polish it off with a little dill. Super yummy.
The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness! The slaw, however, is best eaten right away. It probably has one day max in the fridge once it’s been mixed up.

Gluten Free: We tried three different GF options – almond flour, crushed Chex cereal, and GF oats. All three turned out to be great substitutes, but we liked the smooth texture and flavor of the almond flour version the best. Almond meal would work just as well too.

Sweet Chili Salmon – quick and easy salmon with Thai sweet chili sauce. The recipe takes only 15 mins on skillet or you can bake it.





Thai sweet chili sauce is a condiment that I never run out in my kitchen. The reason is very simple; we are addicted to it and would use it on everything: sweet chili chicken, fried wontons, Thai lettuce wraps, or anything that I can dip into it.

I added some lime juice to the sweet chili sauce to dilute it a little bit. Lime juice is also great to remove the fishy smell on salmon, it also cuts the fatty grease from the salmon skin. Then chop up some cilantro leaves and add some sesame seeds into the sauce. Slather the sauce on top of the salmon and you will have the easiest, most delicious, and absolutely mouthwatering salmon dish for dinner. If you don’t want to pan sear your salmon, you may bake it in the oven. Either way, this dish comes together in practically 15 minutes.


PREPARATION

Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside.
Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately.

Cook’s Note:
You may bake the salmon at 450F for about 12 or 15 minutes or until they are cooked through.






INGREDIENTS

1 lb salmon, cut into 2-3 pieces
Salt
Black pepper
1 teaspoon oil
4 tablespoons bottled Thai sweet chili sauce
1 1/2 teaspoons lime juice
1/2 teaspoon White sesame
1/2 tablespoon chopped cilantro leaves



NUTRITION INFORMATION

Serving Size: 1 (318 g)     Servings Per Recipe: 4

Calories 403.9    Calories from Fat 125 31%    Total Fat 14 g 21%    Saturated Fat 2.6 g 12%    Cholesterol 146.3 mg 48%    Sodium 238.5 mg 9%    Total Carbohydrate 0 g 0%    Dietary Fiber 0 g 0%    Sugars 0 g 0%     Protein 65.2 g 130%


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Hi!  Its Jen stopping by from Carlsbad Cravings and I am so happy be sharing my new Coconut Honey Lime Shrimp with Sriracha Mango Dip with you!  Hello delicious!




I love cooking or grilling shrimp because while it is so simple and quick to throw together with a marinade or a simple saute, the results always taste gourmet especially this Coconut Honey Lime Shrimp.  This shrimp makes the perfect dinner or appetizer, is easy enough for everyday but impressive enough for company OR my personal favorite.




This juicy shrimp is marinated in an intoxicating bath of honey, lime juice, coconut cream, soy sauce, garlic and ginger so every morsel is bursting with coconut honey lime flavor.  After you whisk this marinade together, you separate out some of the coconut honey lime goodness and add it to your mango, vanilla yogurt and sriracha (no double measuring, no double work!) and blend to create a luscious, refreshing sweet heat dip that perfectly compliments the tender shrimp


PREPARATION

Add all the Blender Marinade ingredients to your blender and process until smooth. Measure out ½ cup of Blender Marinade and add to a large freezer bag along with ¼ cup olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator for 1 -6 hours.

Meanwhile, to your blender with the remaining Blender Marinade ingredients, add mangoes, apple cider vinegar, vanilla yogurt and Sriracha to taste. Blend until smooth and chill in the refrigerator.
When you’re ready to grill, drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) .

Heat grill to medium high heat and grease. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
Sprinkle with cilantro and freshly squeezed lime (optional). Serve with Mango dip.

NOTES

*Refrigerate coconut milk for 24 hours then it is easy to skim the coconut fat that rises to the top of the can.
*Total time does not include marinating shrimp as this will vary




I could eat this creamy Sriracha Mango Dip with a spoon but its even better enveloping Coconut Honey Lime shrimp!   You know what to do…


INGREDIENTS

1 pound uncooked large shrimp, peeled and deveined
¼ cup olive oil
½ teaspoon salt
¼ teaspoon pepper

Blender Marinade

⅓ cup honey
¼ cup lime juice
1 tablespoon low sodium soy sauce
¼ coconut cream from can of coconut milk*
1 teaspoon garlic powder
½ teaspoon ground ginger
1 teaspoon sriracha/Asian hot red chili sauce

Sriracha Mango Dip

Reserved Blender Marinade
2 mangoes, peeled
1-2 tablespoons apple cider vinegar (depending on desired “tang")
3 tablespoons vanilla yogurt
1-3 teaspoon sriracha, more or less to taste

Garnish (optional)

Cilantro
Fresh lime juice


NUTRITION INFORMATION

Serving Size: 1 (682 g)     Servings Per Recipe: 4-6

Calories 447.5    Calories from Fat 10 2%    Total Fat 1.2 g 1%    Saturated Fat 0.3 g 1%    Cholesterol 0 mg 0%    Sodium 4.5 mg 0%    Total Carbohydrate 114.4 g 38%    Dietary Fiber 4 g 15%    Sugars 9.1 g 24%    Protein 22.7 g 5%


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It’s been a long long time since I’ve had fish fingers! Probably the last time was when I was a child :). Many kids love fish when it has a crisp coating and I guess these rectangle breaded fish pieces have made it onto every child’s plate. The freezers in the super markets are packed with different brands of processed frozen fish fingers with varying quality. If you want to make sure that the fish fingers your kids are eating are healthy, make them yourself! I tried it and I can tell you that these quinoa-crusted fish fingers are awesome! Maybe they aren’t the prettiest ones I’ve seen (they look quite homemade, I guess…), but I reassure you that they are super tasty!




I know, it’s so easy to grab frozen fish fingers from the supermarket, so why bother do them yourself? Well, if you make them yourself, you can decide on what kind of fish, how much salt, what kind of coating as well as how much and what kind of fat you use. You know exactly what you’re using and you can make sure that there are no nasties hiding inside – just clean wholesome ingredients.




Making your own fish fingers literally takes only minutes. You just cut the fish into strips, season with salt and pepper, coat with flour, dip into beaten eggs, coat with quinoa pops (or flakes) and then fry in the pan. 6 steps and less than 30 minutes is all that it takes! It couldn’t be easier and there is no comparison in both nutrition and taste between a processed, frozen fish finger to a homemade one. You can also do a batch of these quinoa-crusted fish fingers and freeze them, which makes it just as quick as a regular fish finger to prepare.




PREPARATION

Cut the fish into strips and season with salt and pepper.
Coat the strips with spelt flour.
Dip the strips into lightly beaten eggs and then coat with the quinoa pops or quinoa flakes.
Heat some oil in a frying pan and cook the fish for 3-4 minutes or until golden and cooked through, turning half way through. Serve immediately.
To make the yogurt tartare sauce, simply mix together all the sauce ingredients. Serve with the fish fingers.


INGREDIENTS

Fish fingers:

400 g/ 14 oz white fish fillet
ca 30 g/ 1 oz quinoa pops or quinoa flakes
ca 40 g/ 1.4 oz spelt flour
2 eggs
salt & pepper
cooking oil

Yogurt tartare sauce:

1 dl/ 0,4 cups Greek style yogurt
1 tsp mayonnaise
1 tbsp fresh lemon juice
1 tbsp chopped cornichons
1 tbsp chopped parsley and/ or chives
salt & pepper


NUTRITION INFORMATION

Serving Size: 1 (146 g)    Servings Per Recipe: 4

Calories 329.8    Calories from Fat 44 23%    Total Fat 6.9 g 7%    Saturated Fat 2.2 g 11%    Cholesterol 117.2 mg 39%    Sodium 382.8 mg 15%    Total Carbohydrate 4 g 1%     Dietary Fiber 0.2 g 0%     Sugars 0.2 g 0%    Protein 31.4 g 62%


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This smoked salmon appetizer ticks all my boxes for finger food: it’s fast to make loads (no fiddly assembly), it’s served at room temperature and can be made ahead. Oh – and it looks gorgeous and tastes fabulous! It was a hit with my taste testers!







Whenever I am taking something to a gathering, the first thought that pops into my head is logistics. How the food will travel, does it need reheating, does it need to be assembled, how many people do I need to serve. The decision of what to take is invariably narrowed down drastically once these factors are determined.

If it’s a gathering where I can’t reheat what I’m taking (or if I don’t want to add to the craziness of an event), then that cuts out half the appetizers in my repertoire. If I don’t want to bother with assembling little crostinis or similar gorgeous, delicious but fiddly things, then that chops out another good chunk of finger food recipes I regularly use. Ever assembled 50 smoked salmon blinis before?

No? It’s a pain. I want to be chatting to my friends, not using tweezers to assemble gorgeous little appetizers that people inhale in one bite!

So this smoked salmon appetizer solves a bunch of my party food logistical challenges. Easy to transport. No fiddly assembly. They’re served at room temperature. And they taste SO GOOD!







I totally cheat with this recipe. It was inspired by an appetizer I had at a professionally catered event and it was made with crepes. I make mine with flatbreads or soft tortillas. Honestly, I promise you, it is just as good – and saves tons of time.

This smoked salmon appetizer is quite elegant? This really is the sort of food I would proudly serve at a dinner party!

I very deliberately waited until I had a gathering at my place before I made these because this is the sort of food that I have difficulty controlling myself around. So I actually asked my mother to organise her weekly golf day at a course near my house, just so I could invite her and her friends around for wine and taste testing after golf!

They gave these Smoked Salmon Bites and Dorothy’s Moist Apple Cake a VERY big thumbs up. I got plenty of constructive feedback on another appetizer 







PREPARATION


Mix Spread ingredients together.
Spread half on a flatbread in a square shape.
Top with half the smoked salmon.
Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon (Note 2)

Spread remaining Spread on flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.

Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.

Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.

Using a serrated knife, trim edges to make a square. Don't cut down - filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on offcuts.

Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.


Recipe Notes

1. I use Mission large soft flatbread wraps, sold at Coles and Woolworths in Australia. You can use any soft flatbread. Make sure they are not like pockets - if they are, they will separate once cut.

2. I forgot to do this step in the video. The butter helps the salmon stick to the wrap - you'll notice in the video that some of my stacks are a bit wonky. It makes it far easier to cut if the salmon sticks to the wrap.

3. This keeps well, already cut, for up to 2 days, in an airtight container. Stack them on top of each other with baking paper in between each layer. Try to pack them so the top layer has the lid pressing down lightly on it, to keep everything compressed and together. Some flatbread brands can curl up a bit on the edges when left out for a while - not a big deal, more about appearance.

Alternatively, assemble the stack and refrigerate for 2 days then cut before serving (this is the better option). I have not tried to freeze. All the components in this are fine to freeze, but I think the filling may lose some flavour.

4. Nutrition per piece, assuming 49 pieces. This doesn't take into account the offcuts so it's slightly higher than it actually is.

5. The smoked salmon quantity has been increased to include an upper range because it has been brought to my attention that some smoked salmon is sliced thicker so you can be a bit short. So to err on the side of caution, purchase 480g/16oz of salmon, but you may use less.







INGREDIENTS


Spread
250g / 8 oz cream cheese, softened
1/2 cup sour cream
1/2 tsp garlic powder
Zest of 1 lemon (large) - more is better, adjust to taste!
1/2 tsp salt
1/4 cup dill, chopped

Assembly

3 soft large wraps / tortillas (approx 23 cm / 9" diameter) (Note 1)
350 - 480 g / 12 - 16 oz smoked salmon slices
Table butter



NUTRITION INFORMATION


Serving Size: 1 (107 g)     Servings Per Recipe: 1


Calories 13.3    Calories from Fat 11 90%    Total Fat 1.3 g 2%    Saturated Fat 0.8 g 4%    Cholesterol 4.2 mg 1%    Sodium 9.8 mg 0%    Total Carbohydrate 0.1 g 0%    Dietary Fiber 0 g 0%    Sugars 0 g 0%    Protein 0.3 g 0%



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This is the only Lobster tails recipe you’ll ever need and it’s surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter. Dunk it in, take it for a swim, watch the excess drip off your fork and enjoy.






I honestly think this is the best thing I’ve ever cooked. THIS is the way you should eat lobster.

Make broiled lobster tails at home for Valentine’s Day or any special occasion and you’ll pay less than half of what you’d drop in a nice restaurant and GET THIS: it totally tastes gourmet! The garlic and dijon sauce was inspired by my wildly popular baked salmon and everyone who tries it loves it.




2. Flip the tail over to the back see-through side of the tail and crack the ribs in the center. This will help open the shell.

3. Open the shell using your thumbs and fingers and loosen the meat from the shell (remove vein if present). Work carefully – shells can be sharp! Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. The bulk of the lobster meat should be sitting over the top of the shell.








How to Make Broiled Lobster Tails:

1.Place rack in center of oven so when you bake, the meaty tops of your lobster tails will be at least 6 inches from the top heating elements. Preheat oven to broil on high heat.

2. In a small bowl, add the marinade ingredients: 1 Tbsp parsley, 2 pressed garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice. Stir to combine.







3.Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. Divide the marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.









4. Broil lobster tails on high 10-11 minutes (or according to the lobster tail size – see chart below). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer lobster tails to a serving platter and garnish with fresh parsley if desired.









5. To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into small ramekins and use as dipping sauce.








Broiling Times for Lobster Tails:

Smaller (3 to 4 oz) lobsters 6 to 8 minutes
Medium (5 to 6 oz) lobsters 10-11 minutes
Larger (7 to 9 oz) lobsters 12-15 minutes (with rack in middle of oven)
Broil lobster meat until opaque and white in the center, or 145˚F.







PREPARATION


How to Prepare/Butterfly Lobster Tails:

Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.

Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.

Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
How to Make Broiled Lobster Tails:

Place rack in center of oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat.

In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, ¼ tsp salt, ⅛ tsp pepper, 1½ Tbsp olive oil and 1½ Tbsp lemon juice.

Place butterflied Lobster Tails into a 9x13 or 8x12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with ½ Tbsp of butter cut into smaller pieces.
Broil lobster tails on high heat 10-11 min (or according to the lobster tail size - see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer to serving platter and garnish with parsley if desired.

To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.


NOTES

!Broiling Times for Lobster Tails:
Smaller (3 to 4 oz) lobster tail 6 to 8 minutes
Medium (5 to 6 oz) lobster tail 10-11 minutes
Larger (7 to 9 oz) lobsters tail 12-15 minutes (with rack in middle of oven)
Broil lobster meat until opaque and white in center, or 145˚F.


INGREDIENTS

4 lobster tails (5 to 6 oz each)
1 Tbsp fresh parsley, very finely chopped, plus more for garnish
2 garlic cloves, pressed
1 tsp dijon mustard
¼ tsp salt
⅛ tsp black pepper
1½ Tbsp olive oil
1½ Tbsp fresh lemon juice
4 Tbsp unsalted butter, divided



NUTRITION INFORMATION


Serving Size: 1 (260 g)     Servings Per Recipe: 4

Calories 463    Calories from Fat 238 52%    Total Fat 26.5 g 40%    Saturated Fat 15.1 g 75%    Cholesterol 219.7 mg 73%    Sodium 1185.9 mg 49%    Total Carbohydrate 6.8 g 2%    Dietary Fiber 0.3 g 1%    Sugars 0.1 g 0%    Protein 47.2 g 94%




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This Smoky Chipotle Shrimp Pizza is smoking hot! Chipotle peppers and garlic season fresh shrimp and crunchy red and yellow bell peppers. Make it gluten-free!








This Chipotle Shrimp Pizza is not your run-of-the-mill pizza! It’s fiery hot, piled high with crunchy peppers and fresh shrimp and topped with lots of salty parmesan cheese. It’s the kind of pizza that brings a light sweat to your brow, but leaves you wanting one more piece and another one after that.






And best of all, it’s easy to make it deliciously gluten-free, too! Now that I’ve discovered Bob’s Red Mill Gluten-Free Pizza Mix, pizza is back on the menu in our home. This mix makes a crispy crust that rivals and even surpasses a regular pizza crust in both flavour and texture. It’s crispy on the outside and soft and chewy inside. If you’re seeking a gluten-free pizza, I highly recommend that you try this one. (This is not a sponsored post. I just happen to really like this product.)


One package of this mix makes two 12-inch pizza crusts. You can either double this recipe below for Smoky Chipotle Shrimp Pizza, or wrap and freeze one for another day.








INSTRUCTIONS


In a small bowl, mix the chipotle peppers, garlic and shrimp.
Layer on the pizza crust as follows:
Tomato paste, peppers, shrimp mixture, Parmesan
Bake at 400 F. until cheese has melted and crust is nicely browned, about 15 minutes.
Garnish with cilantro and freshly ground pepper.

Recipe Notes


Use your favorite pizza crust recipe, buy a ready-made one, or use Bob's Red Mill Gluten-Free Pizza Crust Mix to keep it gluten-free. This pizza mix requires 2 eggs and 2 Tablespoons of oil. I've been really happy with the results and have used this mix many times. The mix makes two 12-inch crusts, so you can either freeze one for another day, or double the topping recipe to make two pizzas.


INGREDIENTS

1 12- inch prepared pizza crust*
3 tbsp tomato paste
3 - 4 chipotle peppers in adobo with the sauce, (about half of a 7 oz. or 198gm. can)
2 cloves garlic, minced (or 1 tsp. powdered garlic)
1 - 1/2 cups fresh shrimp, shelled and deveined
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1/4 cup grated Parmigiano Reggiano cheese
1 tbsp chopped cilantro

freshly ground pepper




NUTRITION INFORMATION

Serving Size: 1 (259 g)      Servings Per Recipe: 2

Calories 705.1    Calories from Fat 345 49%    Total Fat 38.3 g 58%    Saturated Fat 18.7 g 93%    Cholesterol 512.4 mg 170%    Sodium 1405.6 mg 58%    Total Carbohydrate 12 g 4%    Dietary    Fiber 2.5 g 9%    Sugars 5.3 g 21%    Protein 76.4 g 152%




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