Mango & Tomato: seafood

11/16/20

Garlicky Lemon Shrimp Roll With Roasted Broccoli

shrimp, broccoli, sandwich, roll, seafood, easy dinner,

Garlicky Lemon Shrimp Roll With Roasted Broccoli is a meal that comes together in less than 30 minutes and can be served for lunch or dinner. You can eat this as a roll or mix the shrimp and broccoli into spaghetti, rice, or orzo.

Over the weekend I saw and liked Lisa Is Cooking's instagram post featuring a sheet pan of roasted broccoli and lemony garlicky shrimp. Remembering that I had a bag of frozen shrimp in the freezer (duh) and fresh broccoli in the refrigerator, I decided to recreate Lisa's dish.

By the time you've preheated the oven, you'd have the time to prep everything. Then you just need to wait 15 minutes to have dinner on the table.

Garlicky Lemon Shrimp Roll With Roasted Broccoli

Ingredients

shrimp, defrosted or fresh

olive oil

lemon juice

garlic, microplaned, or finely minced

salt

red pepper flakes

broccoli, cut into individual florets

French roll, toasted

mayonnaise

Directions

1. Start preheating the oven to 425F.

2. As the oven preheats, in a bowl combine the shrimp with a drizzle of olive oil, lemon juice (about 1/2 of a lemon), garlic, a pinch or 2 of salt and a few pinches of red pepper flakes. Set aside.

3. On a cookie sheet, drizzle broccoli with olive oil, season with salt, and mix to combine.

4. Roast broccoli for 10 minutes. Remove from the oven, toss it around on the cookie sheet, and add marinated shrimp (sans any leftover marinade). Roast for 5 more minutes.

5. Make a slit in the toasted French roll and slather it with mayonnaise. Add shrimp and broccoli.

shrimp, lemon, garlic, seafood, marinade, red pepper flakes

shrimp, garlic, lemon, broccoli, oxo, sheet, one pan dinner

8/18/20

Shrimp Red Thai Curry With Chickpeas And Spinach

shrimp, curry, chickpeas, gluten free, dinner

Shrimp Red Thai Curry With Chickpeas And Spinach is a super quick recipe that uses a few pantry items and can be easily modified to your taste. I was inspired to make this dish after my friend Jenn described it to me.

If you love coconut milk and a bit of spice, you'll love this dish: I wanted to dive into the slightly spicy broth. You can serve this curry over rice, or eat it as is.

Use frozen defrosted shrimp or fresh shrimp. To make this dish vegetarian, use tofu.

Shrimp Red Thai Curry With Chickpeas And Spinach

Serves 2 to 4 depending on your hunger level

Ingredients

1 can coconut milk, do not shake it: you want the solids to be separate from the liquid

1 medium onion, halved, and thinly sliced

1 heaping spoon of red curry paste

2 cups raw shrimp

2 cups cooked chickpeas

2 cups baby spinach

salt to taste

fresh lime juice to taste

Thai seasoned cashews (I get mine from Trader Joes), chopped

cilantro, chopped

Directions

1. Heat a few spoons of the solid part of coconut milk in a large skillet. Add onions and saute until they've softened.

2. Add the curry paste and saute until fragrant.

3. Add the rest of the coconut milk and mix to combine. Bring to a simmer.

4. Add the shrimp, chickpeas, and spinach and simmer until shrimp are cooked through. Season with salt.

5. Serve in a bowl with a bit of lime juice, chopped cashews, and cilantro.

This dish reheats great as leftovers!

5/18/20

Smoked Salmon, Potato & Vegetable Soup

The weather has turned cool and gloomy, and I really wish I had Smoked Salmon, Potato & Vegetable Soup from a few weeks ago.

This soup happened because I had some smoked salmon I did not really like. I thought it would taste milder when heated. First, I added it to an omelet, then I decided to make soup.

Because I did not have heavy cream, I used cream cheese. I originally wanted to use corn, but did not have any: luckily, I had a bag of frozen peas. Basically what I'm saying is use whatever you have!

Smoked Salmon, Potato & Vegetable Soup
Ingredients
4 portions

4 red skinned potatoes, cut into 3/4" cubes
water
salt
olive oil
2 carrots, diced
1 celery, diced
2 garlic cloves, chopped
2 cups spinach
2 cups defrosted peas
2 tablespoons cream cheese
1 cup chopped smoked salmon
fresh herbs
focaccia

Directions
1. Cover potatoes in a large soup pot with water by a few inches. Add salt. Cook until potatoes are tender.
2. Meanwhile, heat olive oil in a skillet. Add carrots, celery, and garlic, and saute until tender, about 10-15 minutes.
3. Add the vegetables to the cooked potatoes.
4. Stir in spinach and peas and allow the soup to come to a boil. The spinach will wilt.
5. Pour about 1 cup of the soup liquid into a small bowl and whisk in cream cheese. Add back into the soup pot.
6. Stir in smoked salmon and heat through.
7. Serve topped with fresh herbs of your choice (parsley, dill, cilantro, scallions) with a side of focaccia.

The soup reheats great, and actually becomes creamier as potatoes fall apart slightly!

4/22/20

Pumpkin & Salmon Red Thai Curry

This past weekend I all of a sudden thought about one of my favorite dishes from Thai X-ing, a restaurant in DC, that I've not had in a while: pumpkin and salmon curry!

Maybe it's because the weather in DC area has been on a cooler side, or because I happened to have a can of coconut cream in my pantry and a kabocha squash that's been sitting on my kitchen counter for too many weeks to count.

I also just happened to have a few pieces of salmon arriving in my order from Whole Foods. Perfect timing.

I found a recipe from sel et sucre and adapted it using what I had in my kitchen. It definitely hit the spot!

Pumpkin & Salmon Red Thai Curry
Serves 4-6

1 can coconut cream (do not shake it)
1/4 cup Thai red curry paste
1 kabocha squash, or any other small pumpkin or winter squash, peeled very carefully, and cut into bite size pieces after removing the seeds
water
3 kaffir leaves
1 orange pepper, sliced
1 green pepper, sliced
1 yellow squash, sliced
salt
2 salmon filets, skins removed, cut into bite size pieces
1 cup defrosted peas

lime
cilantro

1. In a large skillet, add the coconut cream (the solid part) and red curry paste and simmer for 10 minutes.
2. Add kabocha, coconut milk (the liquid part from the can), and enough water to cover. Drop in kaffir leaves. Bring to a boil, then lower the heat and simmer for about 5-10 minutes until kabocha is tender.
3. Add peppers and yellow squash, season with salt and cook for 3-5 more minutes.
4. Nestle in salmon pieces and defrosted green peas and simmer until salmon is cooked through: about 3-5 minutes.
5. Serve garnished with lime wedges (squeeze those into the curry) and cilantro.

Look at the color!!! Of course if you have fish sauce and Thai basil, use those. You can also add a bit of heat with sriracha.

I ate the curry without rice, but you can do as you please.

If you are vegetarian or vegan, use tofu or mushrooms instead of salmon. This would also be great with eggplant.

Comfort in a bowl.

1/7/20

Quick & Easy: Salmon Shakshuka

I debated posting a recipe for Quick & Easy: Salmon Shakshuka because the photo turned out somewhat fugly, but then decided to just go ahead and write about it because the flavor was phenomenal. Yes, I'm not exaggerating.

It all started Saturday morning when I was watching The Kitchen on The Food Network. Michael Symon was the guest and showed his version of shakshuka. Instead of poaching eggs in the tomato sauce, however, he poached white fish!

I thought it was a brilliant idea, and thought I can do something similar with a piece of salmon I had in the refrigerator. I gave my recipe a Mediterranean flavor profile.

Quick & Easy: Salmon Shakshuka
Serves 1

Ingredients
2 teaspoons olive oil
1/2 small onion, sliced
1 orange pepper, sliced
2 garlic cloves, sliced
1 Serrano pepper, sliced
14-15 ounce can crushed tomatoes
salt & pepper
4-6 ounce salmon filet, skin removed
1-2 tablespoons capers

Directions
1. Heat olive oil in a large skillet. Add onions, pepper, garlic, and Serrano pepper, and saute for 7 minutes until the vegetables have softened.
2. Add crushed tomatoes, season with salt and pepper, and simmer for 5 minutes.
3. Nestle in the salmon filet, and continue to simmer, with a cover on, for 5 minutes.
4. Add capers. Serve.

This dish was fresh and spicy and so satisfying, but without making me feel heavy. I highly recommend you give it a try!

Options: you can add olives instead of capers. You can also add other vegetables such as zucchini.

4/17/19

Smoked Salmon Spring Salad With Jammy Egg, Potatoes & Asparagus

Oh hi warmer days! The days when I don't want to heat up my kitchen and would much rather put together a meal from random ingredients and eat it sitting on my couch watching TV.

This Smoked Salmon Spring Salad With Jammy Egg, Potatoes & Asparagus was inspired by a photo I saw on Domenica Marchetti's instagram. Domenica made a version of Nicoise salad, but with smoked salmon instead of tuna. I immediately went to my grocery store to pick up smoked salmon, the only ingredient that was missing from all the other parts of the salad I had happened to have in my refrigerator. I also added cherry tomatoes and avocado.

Smoked Salmon Spring Salad With Jammy Egg, Potatoes & Asparagus

Boiled potato, cubed
smoked salmon, flaked
jammy egg, quartered (put eggs into a pot of cold water, bring to a boil, turn off the heat, cover and let them stand for 6 minutes, then immediately put them into cold water with ice)
Kalamata olives, halved
avocado, cubed
asparagus, pan sauteed
red onion, finely chopped
cherry tomatoes, halved
olive oil
salt

8/30/18

Cajun Spiced Cod With Charred Corn Salad

If you are looking for a healthy meal that is made in less than 20 minutes and is not only colorful, but also has a ton of flavor, make my Cajun Spiced Cod With Charred Corn Salad.

I used defrosted cod, but feel free to use fresh fish. Also, I made my own Cajun spice, but you can buy a jar in your grocery store. If your Cajun spice doesn't have salt, add it to the mix.

This recipe will transfer you to a warmer climate (oh wait...it's a thousand degrees in DC!) and make you feel like you are on vacation. Don't hesitate to have a tropical boozy drink with this dish.

Cajun Spiced Cod With Charred Corn Salad

olive oil
cod
Cajun spice

corn, charred, kernels cut off (I charred mine directly on the flame of the gas stove, but you can use a grill or a broiler, or simply cut off the kernels and saute them in a skillet)
tomatoes, diced
avocado, diced
red onion, chopped
cilantro, chopped
jalapeno, chopped
lime juice to taste
olive oil
salt & pepper

melon slices

1) Heat olive oil in a non stick skillet. Coat cod on both sides with the Cajun spice and saute for 2-4 minutes on each side depending on the size of the fish.
2) Combine corn, tomatoes, avocado, red onion, cilantro and jalapeno in a bowl and dress with lime juice, olive oil and salt & pepper.
3) Serve the fish with a side of the charred corn salad and a few slices of melon.

7/17/18

Cajun Smoked Salmon Salad Recipe

Love smoked salmon? Looking for something more fun than plain cream cheese to schmear on your bagel? Then you need to try my Cajun Smoked Salmon Salad Recipe.

You want to buy Cajun Flavored Smoked Salmon that comes in one piece instead of sliced smoke salmon. If you can't find Cajun Flavored Smoked Salmon, get regular smoked salmon that comes in a large unsliced piece and add some of this spice mix.

Cajun Smoked Salmon Salad Recipe
Ingredients
Cajun Flavor Smoked Salmon, flaked
zest of a lemon
finely chopped Vidalia onion
chopped cilantro
lemon juice to taste
enough mayonnaise to combine

I know...there are no amounts listed. I wasn't planning on blogging about this, but my friend Laura said I should. Trust your gut and add as much or as little of each ingredient as you wish. Combine them all in a bowl.

This salad is incredibly flavorful and yet light. I had it with an everything bagel, tomatoes and cucumbers.

7/5/18

Healthy Eating: Zucchini, Tomato & Cod Recipe

This Zucchini, Tomato & Cod Recipe is super quick, satisfying, healthy, and reheats well. I wasn't planning on blogging about it, but after tasting my creation, I wanted to share it with you.

If you have had one too many burgers or hot dogs yesterday at the 4th of July get together, or are drowning in the number of zucchini from your garden, or don't eat meat on Fridays, or just want something that feels light, make this dish!

Zucchini, Tomato & Cod Recipe
Serves 4

Ingredients
2 teaspoons olive oil
3 zucchini, quartered lengthwise and cut into 1/4" slices
3 summer squash, quartered lengthwise and cut into 1/4" slices
1/2 large Vidalia onion, chopped
3 garlic cloves, chopped
salt and pepper to taste
2 14.5 ounce cans of diced tomatoes (I use Muir Glen: not sponsored. I really like them and order them by the case on Amazon.)
1-2 pinches red pepper flakes
4 cod filets (or use halibut or tilapia or even shrimp)
fresh basil

Directions
1. Heat the olive oil in a large skillet. Add zucchini, summer squash, onions, and garlic. Season with salt and pepper and saute until the vegetables are tender.
2. Add diced tomatoes and their juices and red pepper flakes and bring to a low simmer.
3. Submerge cod in the zucchini/summer squash/tomato stew and simmer, covered, until the fish is cooked through. This may take 5-15 minutes depending on the size of the fish: check the fish with a fork to make sure it is cooked through.
4. Serve topped with fresh basil.

NOTES:
1. I used defrosted cod. It worked really well.
2. You can use sliced peppers into the stew in step #1.
3. Olives or capers would be a great addition to this dish.

2/22/18

Quick & Easy Lunch: Tuna Salad With Chickpeas & Red Pepper

Let's talk about Quick & Easy Lunch: Tuna Salad With Chickpeas & Red Pepper.

I almost always have canned tuna in my refrigerator (solid white), and it makes for an incredibly quick lunch or dinner. You can keep it simple by only adding mayonnaise and maybe some white onions, or go all out with fun ingredients such as avocado, corn, herbs, olives, etc. Here's my latest concoction ;)

Quick & Easy Lunch: Tuna Salad With Chickpeas & Red Pepper
Serves 2-3

1 can of solid white tuna, drained
1 can chickpeas, rinsed and drained
1 red pepper, chopped
mayonnaise: the more the merrier
salt & pepper to taste
2 scallions, sliced
potato chips on the side

This salad keeps well in the refrigerator and is great for leftovers.

Tell me your favorite tuna salad combination!

10/3/17

How To Cook Salmon: Quick & Easy Salmon In 5 Minutes

Are you interested in eating more seafood and increasing the amount of good fats in your diet? Are you intimidated by cooking salmon? Well, I am here to solve all of these issues for you.

I've been splurging on Whole Foods Atlantic salmon filets for weeks. They are $4.99 per portion and make for a quick and healthy lunch or dinner.

I like my salmon cooked all the way through (unless it's inside a sushi roll, in which case, make it completely rare!). I've found the quickest and easiest way to prepare a salmon filet is as follows:

1) heat a skillet with a bit of olive oil in it
2) put the salmon filet skin side down and season the fish with salt and pepper
3) after 1-2 minutes of searing the skin, add a few splashes of white wine, water, or chicken broth to the skillet (be careful not to splash yourself), and simmer the fish with the lid on for 3-5 minutes depending no how thick the filet is and how cooked through you want your final product to be
4) serve salmon, after removing the skin, on a bed of arugula dressed with olive oil, lemon juice, salt & pepper, and cut up vegetables of your choice (avocado, tomatoes, radishes, cucumbers, etc).

How do YOU like to cook salmon?

9/22/17

Dinner Under 15 Minutes: Salmon & Corn Cakes

These Salmon & Corn Cakes are done in under 15 minutes and use canned salmon! Serve them as a meal or make into smaller cakes for a fancy appetizer.

I suggest that you only use skinless and boneless canned salmon.

What makes this recipe a breeze and allows you to use only a few ingredients is a jar of corn salsa from Trader Joe's because it's full of flavors. {not sponsored, I just really like that product}

Salmon & Corn Cakes
makes 4

Ingredients
6 ounce skinless boneless salmon, drained and lightly mashed
1/3 cup corn salsa, plus more for serving
1 egg, lightly beaten
2 tablespoons bread crumbs
olive oil for sauteeing
a few splashes hot sauce or sriracha
to serve: arugula, cilantro, labneh, lemon slices

Directions
1. In a mixing bowl, combine salmon, corn salsa, egg and bread crumbs.
2. Form the mixture into 4 cakes.
3. Heat olive oil in a skillet and saute the salmon cakes for about 4 minutes on each side.
4. Serve the cakes on a bed of arugula topped with more corn salsa, cilantro, labneh, and a few slices of lemon.

Easy. Good for you. Can be served hot or at room temperature. This makes a great Friday night dinner or a weekend lunch.

8/31/17

TBT: Postcard From Seattle.

Where to eat in Seattle?

It has been about two weeks since I came back from a week in Seattle where I visited family and friends. This turned out to be more of a vacation/staycation because my sister was able to take the whole time off work and our friend Jenny was visiting from Houston at the same time. We ate, danced, went hiking (!!), saw family and friends, and did some touristy things.

I wanted to give a few shout outs to some of my favorite bites from this trip.

The photo above is from General Porpoise. These doughnuts were worth a hike from the bus stop. I loved the bright interior, gorgeous flowers on the tables, and of course the doughnuts themselves. I had the lemon curd flavor, and was happy that it wasn't overly sweet. Definitely check out this place on your next Seattle visit.

For a neighborhood feel, a great selection of small plates, and a great Happy Hour, we went to Pair. Make sure to order their shakshuka for its smoky flavor, the gougeres if you like carbs, and the daily selection of cheese. The mussels were also superb. Below are the desserts we shared: an in season apricot cake and a mocha chocolate mousse.

For something away from the city, pack a picnic and head out to Taylor Shellfish Farms. Don't forget your oyster knife and patience: shucking 6 oysters takes forever but is so worth it. The view is stunning and makes you forget about reality.

And finally, The Walrus and The Carpenter. Make sure to show up as soon as the restaurant opens to be seated. The oyster happy hour is the main draw, but next time I'll definitely stay for dinner. These oysters were plump and sweet and I did not have to shuck a single one of them.

6/7/17

Quick Dinner Or Fancy Appetizer: Grilled Potatoes With Smoked Salmon & Black Caviar

Do you need a quick dinner idea or a fancy appetizer that requires minimum cooking and is yet flavorful, satisfying, and pretty to look at? If you said yes, make my Grilled Potatoes With Smoked Salmon & Black Caviar.

1) Brush sliced potatoes with olive oil, season with salt and grill until tender: you can do it outside or in the oven or in a Panini maker.
2) Allow potatoes to cool slightly.
3) Add thin slices of cucumbers and radishes and season lightly with salt.
4) Top with smoked salmon, full fat Greek yogurt, black caviar and dill.
5) Serve with a Bloody Mary ;)

10/5/16

Dinner In 20 Minutes: Seared Tuna Steak With Sautéed Eggplant

tuna, eggplant, recipe, quick and easy, seafood, domenica marchetti

Dinner in 20 minutes that's healthy, satisfying and is great as leftovers? Yes, that's possible!

This Seared Tuna Steak With Sauteed Eggplant recipe is courtesy of an idea Domenica Marchetti gave me when I asked what I can make with a tuna steak I had at home. Yes, it's nice to have a cookbook author as a friend.

Luckily, I had Domenica's Rustic Italian cookbook in my possession as well as pretty fairy tale eggplant from Washington's Green Grocer. I overly simplified Domenica's recipe for Tuna Tagliata with Eggplant Salad and Oregano Oil, but the end result was still awesome.

Seared Tuna Steak With Sautéed Eggplant

Ingredients: the quantity is up to you!
olive oil
fairy tale eggplant, diced
white onion, diced
salt
sherry vinegar
tuna steak
lemon

Directions
1. Pour enough olive oil into a skillet to cover the bottom. Allow the oil to heat. Add diced eggplant and onion and season with salt. Saute for about 10-15 minutes, or until the vegetables are tender. Turn off the heat and add a few splashes of sherry vinegar. {Domenica used red wine vinegar in her recipe, but I did not have it, so used with sherry vinegar.}

2. Meanwhile, heat olive oil in a small skillet. Season tuna steak with salt and sear on both sides for 2-4 minutes depending on how rare you want the fish to be in the middle. I wanted mine to be pretty rare!

3. Slice tuna across the grain, as you do with any other steak, and serve along with the eggplant and onion mixture. Squeeze fresh lemon juice on top.

I was not sure how the eggplant would go with the tuna, but I had nothing to worry about. The combination was stellar! I had leftovers straight out of the fridge next day at work and they were almost better! {Side note: please never ever heat fish in an office microwave room!}

Simple. Nutritious. Pretty. I'd make this dish again for sure!

9/30/16

Dinner In 15 Minutes: Baked Atlantic Wild Caught Cod With Pickled Fennel & Onions

Need a quick and healthy dinner? Try my Baked Atlantic Wild Caught Cod With Pickled Fennel & Onions.

Most Friday nights I go salsa dancing, and the last thing I want to eat for dinner is something heavy that will weigh me down. A few weeks ago I made a healthy piece of Atlantic wild caught cod with pickled fennel and red onions with tomatoes and lemons. This dish is made in 15 minutes and goes well with a big salad. If you want a more filling meal, serve the fish over mashed potatoes or with a side of roasted potatoes.

Baked Atlantic Wild Caught Cod With Pickled Fennel & Onions
Serves 1

Ingredients
olive oil
8 ounce fillet of Atlantic Wild Caught Cod
salt
1 layer pickled fennel
1 layer pickled red onion
6 cherry tomatoes, halved
fennel tops
lemon slices
optional: white wine

Directions
1. Preheat the oven to 400.
2. Lightly coat your baking dish with olive oil.
3. Put fish in the baking dish and season lightly with salt. Top with fennel, onions, tomatoes, fennel tops and lemon slices.
4. Drizzle with a few tablespoons of white wine (this is optional).
5. Bake cod for 15 minutes or until the fish is flaky and cooked through.

You'll feel so virtuous after eating this ;)

Happy Friday!

8/1/16

Two Watermelon & Tomato Salads With Seasons: What To Eat When It's Too Hot Out

Today I present to you not one, but TWO, big ass salads** that are not only gorgeous, delicious and quick to make, but are also satisfying when served as lunch or dinner. Both salads feature watermelon, tomatoes and seafood.

** big ass salads is something I lovingly call my creations that are heavy on produce with a few fun additions that don't leave you hungry for quite some time

Watermelon is in season. Tomatoes are in season. Why not put them together?

The first salad was a special at a Richmond based restaurant called Pasture I visited last week thanks to Sabra. Once our waitress told us about the special of the day, I knew I'd be getting it. The salad included red and yellow watermelon, thinly sliced radishes, edamame, tomatoes, ricotta and perfectly grilled shrimp with a lemony vinaigrette on a bed of arugula. I'll be honest: I felt pretty smug about my choice! I could eat this daily.

After three days of eating out in Richmond, think Southern fried food and plenty of cocktails, I wanted something lighter for Friday dinner. Clearly, I was still thinking about the salad from Pasture because I created something similar using scallops instead of shrimp and feta instead of ricotta.

Watermelon & Tomato Salad with Seared Scallops

Here's what you do:

1) Dress salad greens with olive oil, lemon juice and season with salt and pepper.
2) Top the greens with a mixture of watermelon cubes and halved cherry and grape tomatoes.
3) Scatter feta over the salad.
4) Top the salad with perfectly seared scallops {make sure to dry the scallops before searing them in oil and seasoning them with salt and pepper}.
5) Drizzle the entire creation with a bit of olive oil and top with fresh basil.

Happy Monday!
How would YOU combine tomatoes and watermelon?

6/20/16

Clean Out The Fridge Shrimp And Vegetable Soup

Last month before I went on vacation to Iceland, I needed to do quite a bit of cleaning. One of the cleaning tasks was my refrigerator. I had random produce and some fresh shrimp I bought on a whim.

In order to avoid wasting produce, I decided to make soup. Soup or pasta or frittata are great ways to use up random ingredients.

This is more of a blueprint than a recipe ;)

Clean Out The Fridge Shrimp And Vegetable Soup

1. Use shrimp shells, a few garlic cloves, pepper corns and onion skins to make broth.
2. Saute sliced mushrooms in a bit of olive oil.
3. Add shrimp broth. Add sliced fennel and bok choy and simmer until the vegetables are tender.
4. Add fresh corn kernels, thinly sliced shallot and whole shrimp and simmer until the shrimp are cooked through (pink).
5. Season the soup with a bit of soy sauce and sesame oil and serve topped with scallions.

This was a satisfying meal which made me feel better about not wasting food for once.

1/6/16

Creamy Tuna Cucumber Boats With Guacamole

I'm so happy to let you know that I'll be once again working with Sabra this year to create easy and delicious recipes using their products. This post is sponsored, but all opinions are my own.

A few weeks ago I received a delivery of 3 products from Sabra: classic hummus, classic guacamole and Farmer's Ranch Greek Yogurt Dip. It took me a few days to figure out what to make, and I think my Creamy Tuna Cucumber Boats With Guacamole were quiet a success!

I love tuna salad and typically make it with mayonnaise, white onion, olives, tomatoes and avocado. I also love tuna in sushi rolls with cucumbers and avocado and spicy mayonnaise. Well, I was out of mayonnaise and did not have avocados or sushi rice. What to do!? I used canned tuna and some of Sabra's products to create a healthier, almost carb free, but still delicious dish.

Ingredients

Makes 4 boats

1 5 ounce can solid white tuna, drained and flaked
2 tablespoons Farmer's Ranch
salt to taste
1 large English cucumber
1/4 cup guacamole
1 tablespoon sriracha (more or less to taste)
2 teaspoons black sesame seeds

Directions
1. Mix together tuna and Farmer's Ranch. Season with salt to taste.
2. Cut off the ends of an English cucumber and cut it in half and then in half again lengthwise to make 4 pieces. Scoop out the seeds of each quarter with a spoon. For more stability, trim the bottom of each "boat."
3. Divide the tuna mixture among each cucumber boat and top with dollops of guacamole and sriracha and a sprinkle of black sesame seeds.

These make for a light lunch or an appetizer. You can also make them in cucumber or puff pastry cups for individual servings.

If you are looking to try some of the Sabra products and save money, definitely participate in their Buy, Snap, Score promotion before February 15th!

Disclosure: Sabra provided samples and compensation for the recipe development, but all opinions are my own. Make sure to check out other recipes I developed using Sabra products!

11/19/15

Smoked Trout, Fennel, Olive & Tangerine Salad: Mayonnaise Free!

I've never smoked (unless you count my few poor attempts at smoking hookah). BUT I absolutely love smoked foods. Salmon. White fish. Trout!
Most of the time I eat smoked white fish or trout in a form of a salad on top of a bagel. That salad is typically made with mayonnaise or cream cheese and capers and is absolutely gluttonous in the best way possible. Last week, however, I decided to make something a bit lighter and brighter with a filet of smoked trout I bought at my grocery store.

Smoked Trout, Fennel, Olive & Tangerine Salad: Mayonnaise Free!
Serves 1

Ingredients
1 fennel bulb, thinly sliced
10 Castelvetrano olives, pits removed, chopped
1 smoked trout filet, broken into pieces
3 tangerines {1 juice, 2 segmented}
1/8 red onion, thinly sliced
olive oil
salt & pepper to taste
fresh dill for garnish

Directions
1. In a large bowl combine all ingredients. Serve.

How do you like to eat smoked trout?

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