Smoked Salmon Dinner Salad

I love fast dinner prep. Cooking is great, and as much as I love it, some nights I just can't. That's when simple recipes like this save the day. And it's so good, guys! Salty salmon, crisp sweet red pepper, and creamy rich avocado. Yum.

Enjoy!

YIELD 4 servings

INGREDIENTS

        10 to 12 ounces smoked salmon, chopped

        1 avocado, chopped

        1/2 red pepper, chopped

        Handful raw cashews, rough chopped

        6 cups chopped romaine lettuce

        Ground black pepper

        Oil and vinegar dressing (suggested)

        Grated parmesan (optional)

INSTRUCTIONS

    1.    Chop fish and veggies and toss

    2.    Top with cashews, black pepper and optional parmesan

Smoked Salmon Cucumber Sandwich

These pretty little bites are so fun and so yummy, that even if you eat bread, you're going to want to give them a try. There's seriously nothing not to love about them, and that's coming from someone who's *not* a fan of cucumbers.

Especially on a hot day when cooking sounds super un-fun, these are a delicious solution!

YIELD 4 servings

INGREDIENTS

4 medium cucumbers

8 ounces wild-caught smoked salmon

2 cups guacamole

1/4 red onion, finely sliced

1/4 red pepper, finely sliced

INSTRUCTIONS

1. Cut each cucumber in half length-wise and use a spoon to scrape out the seeds to create channels

2. Use a veggie peeler to remove the skin and shave down the walls just a bit if they feel too thick (I left mine no thinner than 1/4 inch-ish) - I left a little skin around the edges because I thought it looked pretty, up to you

3. Spread about 1/4 cup guacamole into each cucumber channel, then layer in your salmon, peppers and onions

4. Join the halves, cut into two or three pieces and enjoy!

Flaked Salmon Dinner Salad

Flaked salmon is a delicious way to dress up a dinner salad!

YIELD 4 servings

INGREDIENTS

        4 salmon filets (3-6 ounces each)

        Salt and pepper

        1 tablespoon lemon juice

        For Dinner Salad

        10 ounces mixed greens

        8 ounces cherry tomatoes, halved

        1 bell pepper, diced

        1 avocado, sliced

        1/4 cup raisins or currants

        1/4 cup sunflower seeds

        You favorite low-sugar salad dressing

INSTRUCTIONS

    1.     Preheat oven to 400F

    2.    Place filets, skin side down, in an oiled baking dish

    3.    Drizzle with lemon juice and sprinkle with salt and pepper

    4.    Bake uncovered for 15-20 minutes, or until fish easily flakes with a fork

    5.    While fish is baking, cut veggies and prepare the salad

    6.    Dish salad into each bowl and when fish is ready use a fork to pull chunks off (this is called "flaking") and top salads with it

    7.    Drizzle your dressing on and enjoy!

Maple Glazed Salmon

I love how few ingredients it takes to prepare this delicious salmon dish. And it's so easy!

* If you're avoiding soy, try substituting coconut aminos in place of the tamari.

YIELD 4 servings

INGREDIENTS

4 salmon filets (3-6 ounces each)

For Glaze

1/4 cup pure maple syrup

2 tablespoons apple cider vinegar

2 tablespoons tamari sauce

1/2 teaspoon cayenne pepper (or to taste)

INSTRUCTIONS

1. Place filets, skin side up, in an oiled baking dish
2. Whisk together glaze ingredients and pour over filets (lifting fish a bit to allow marinade underneath) - allow to marinate in the fridge for at least 30 minutes, but ideally several hours, flipping fish once halfway through (should be skin-side down now)
3. Preheat oven to 400F and bake uncovered 15-20 minutes, or until fish easily flakes with a knife

Tomato Coconut Fish Soup

A simple soup with great flavor!

YIELD 4 servings

INGREDIENTS

        1 pound mild white fish, chopped into bite-size(ish) pieces

        3 cups of chicken or veggie stock

        1 cup canned coconut milk

        2 tablespoons tomato paste

        1/2 teaspoon ginger powder

        1/2 onion, chopped

        1 stalk celery, chopped

        4 large mushrooms, chopped

        1 tomato, chopped

        1 teaspoon lime juice

        1 to 1 1/2 teaspoons salt

        1/4 teaspoon black pepper

        Coconut oil or butter for sautéing

        Parsley to garnish (optional)

INSTRUCTIONS

    1.    In a large pot, sauté onions and celery in a bit of oil or butter, and after a couple minutes add mushrooms for a minute

    2.    Toss in fish and allow to cook for a couple minutes, or fish becomes opaque

    3.    Stir in stock, coconut milk, tomato paste and tomatoes and bring to a simmer

    4.    Add ginger, lime juice, salt and pepper and allow to simmer for 5-10 minutes, or until tomatoes are fully cooked

    5.   Dish up and give it a little sprinkle of parsley

Salmon Veggie Kabobs

Kabobs are a simple (and fun) way to enjoy a meal!

* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos.

YIELD 4 servings

INGREDIENTS

        4 salmon filets (3-6 ounces each) cut into approx 2" cubes

        16 cherry tomatoes

        1 large bell pepper, chopped

        1 pineapple cut into 16 chunks

        For Marinade

        1 cup Bragg's liquid aminos

        1/2 cup water

        2 tablespoons minced garlic

        1/2 teaspoon pepper

        2 teaspoons honey

INSTRUCTIONS

    1.    Preheat broiler and, if you're using wooden skewers, soak them in water for about 30 minutes prior to baking so they don't burn

    2.    Whisk together marinade and set aside

    3.    Prepare veggies, pineapple and fish and place in a shallow bowl - pour marinade over them and allow to sit for at least 30 minutes in the fridge

    4.    Load up the skewers (arrange them in any order you like) and place in a baking dish on top rack

    5.    Broil 5-8 minutes (or until fish easily flakes with a knife) flipping once, halfway through

Tuna on Tomatoes

This takes just minutes to whip up, it's yummy and it makes a pretty plate. I know most people have their own recipes for tuna salad - below is mine if you'd like it. And for those who eat dairy, just put a little cheddar or provolone on top and bake for a few minutes before topping with avocados!

YIELD 4 servings

INGREDIENTS

        3 large tomatoes

        2 medium avocados (24 slices)

        16 ounces of tuna (in can)

        3 tablespoons diced pickles

        1/2 stalk celery, diced

        1/4 small onion, diced

        1/4 cup mayo

        Black pepper to taste

        2 tablespoons currants or raisins

        Cayenne pepper or paprika (optional)

INSTRUCTIONS

    1.    Combine ingredients for tuna salad (all but the tomatoes, avocado and cayenne pepper/paprika)

    2.    Cut tomatoes into 8 half inch thick slices

    3.    Spoon about 4 tablespoons of tuna salad onto each slice

    4.    Top with 3 slices of avocado on each, and dust with a bit of cayenne pepper or paprika

Salmon Vegetable Chowder

Rich and satisfying, this chowder makes for such a simple, tasty meal. And a great way to use up leftover salmon (which cuts down on prep time too!)

YIELD 4 servings

INGREDIENTS

        3 cups low-sodium chicken or vegetable stock

        1 cup water

        1 cup full-fat canned coconut milk or heavy cream

        12 to 16 ounces skinless salmon, cut into cubes (approx 1")

        1 tablespoon minced garlic

        1 medium onion, diced

        1 cup celery, chopped (approx 2 stalks)

        1 cup carrots, peeled & chopped (approx 3 medium carrots)

        1 cup tomato, diced (approx 2 medium tomatoes)

        1 to 2 teaspoons salt (to taste)

        1/4 teaspoon pepper

        1 teaspoon dried dill OR 3 teaspoons fresh dill

        1/8 teaspoon cayenne pepper

        1 lemon (optional garnish)

INSTRUCTIONS

    1.    In a large pot, sauté onions, garlic and celery in a cup of stock (adding more if necessary)

    2.    After a few minutes add cubed salmon

    3.    When salmon pieces begin to cook on one side, give a stir to cook other sides (doesn't need to be perfect) and toss in carrots and tomatoes

    4.    Cook for a few minutes, then add rest of stock, water and coconut milk or cream

    5.    Stir in salt, pepper, dill and cayenne and bring to a gentle simmer

    6.    Allow to simmer until veggies are tender (5-10 mins)

    7.    Serve and garnish with a little squeeze of lemon (optional)