Tag Archives: salmon

Thai Curry Salmon Bowl

On the days I want to prepare a light simple meal I will usually turn to fish or specifically salmon. Salmon is my favorite fish and is very versatile and easy to make.

Today, I did not want to make Blackened Salmon Salad or Teriyaki Salmon. Instead, I wanted to test whether or not salmon would hold up in a Thai curry sauce. I have created curried fish recipes in the past but with slightly different flavors and seasonings. For my Thai Curry Salmon Bowl I used red Thai curry paste I found at the grocery store rather than adding curry powder to the dish. In my humble opinion, the red Thai curry paste had less of a bite than curry seasonings but still had intense flavor. An added bonus was that the house did not smell like curry the next day. I love curry but the seasoning when cooked lingers in the air for quite a while.

“Bowls” are very popular right now and I think eating from a bowl helps to limit portion sizes. Whatever you can fit into a bowl is all you need to eat unless you are starving or the meal is do delicious you just have to go for seconds.

My Thai Curry Salmon Bowl was ultra delicious per both hubby and me. If it had not been so filling on the first round, I would have gone for seconds. Yum!

Thai Curry Salmon Bowl


1 – 2 salmon fillets cut into thick chunks

3-4 Shishito peppers diced

1 can lite coconut milk

1 can diced tomatoes

1 small jar red Thai Curry Paste

2 tbsp Kosher salt

2 tbsp ground black pepper

2 tbsp grape seed oil

1 tbsp lemon zest

1 tbsp ginger paste or diced fresh ginger

1 tsp onion powder

1 tsp chili lime seasoning (optional)

Place salmon chunks on wax paper and season with lemon juice, 1 tbsp Kosher salt and 1 tbsp ground black pepper.

Heat a large skillet over medium heat and add grape seed oil. Let oil heat for about 1 minute then add Thai Curry Paste, ginger paste and garlic. Stir to blend and continue to stir for 1 minute. Add tomatoes, Shishito peppers and lemon zest. Stir to mix. Sprinkle mixture with remaining salt, pepper, onion powder and chili lime seasoning and stir to blend. Slowly pour in coconut milk while constantly stirring. Turn hit down to medium low. Place salmon in the sauce and spoon some sauce over the salmon. Cover and let simmer for 15 to 20 minutes until salmon is cooked all the way through. While simmering spoon sauce over salmon periodically. Serve over a bowl of rice.

Optional Additions:

Sea Scallops

Steamed Cabbage

Roasted Asparagus

Sauteed Mixed Peppers


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Blackened Salmon Salad

Salmon is my go to meal whenever we go out to eat and there is nothing that truly peaks my interest on the menu. Salad is one of my family’s favorite foods so put salmon and salad together and you have one of my top 10 meals. Blacken the salmon and you can forget about it!

The reason I am bragging about my Blackened Salmon Salad is because once hubby tasted it he said “Babe, you must have done something different with the salmon”. I braced myself because I wasn’t sure if the next sentence would be good or bad so I just stared at him. The next sentence was “because you’ve never fixed salmon like this and it is delicious. Let’s have more of this!”.

It has taken me a minute to learn how to make a really good blackened salmon fillet. Hubby didn’t realize I have tried making blackened salmon in the past but never quite got the seasonings right. Plus, I didn’t pair it with a great salad. I know most folks might say how hard can it be to make salad. My answer is not hard but not every salad tastes the same or is wonderful. Each salad is different depending on the combination of ingredients. Basic ice berg lettuce, hot house tomatoes and cucumber salads are for bland palates. Mixed greens, plum tomatoes, various cheeses, avocado and spices create a more exciting and flavorful salad. Mixed greens are also more nutritious than ice berg lettuce which is really just green water. If you have a choice, choose mixed greens, baby leaf spinach or even romaine lettuce for your salads.

Bottom-line… The blackened salmon will be the center piece of your meal and will keep folks asking for more.

Blackened Salmon Salad


2 – 4 salmon fillets

6slices bacon cooked crisp and crumbled

2 – 3 boiled eggs chopped

1 ripe avocado sliced thin (squeeze juice from ½ a lime over avocado)

1 large plum tomato sliced thin

1 package mixed greens

¼ cup shaved fresh Parmesan cheese

¼ cup sliced red onion

¼ cup water

2 tbsp butter

2 tbsp olive oil


lemon pepper


Cajun seasoning

Gazebo Room Greek Salad Dressing and Marinade

cilantro (optional)

red pepper flakes (optional)

seasoned croutons (optional)

Heat frying pan over medium high heat. Add butter and olive oil. Rinse salmon and pat dry. Season salmon with a little salt, lemon pepper, cilantro, Cajun seasoning and paprika. Once butter begins to brown slightly add salmon skin side up. Sprinkle skin with a little salt, lemon pepper, and paprika. Cook for 5 minutes until fillet begins to darken but does not burn (gently lift salmon to check color after 3 minutes). Flip the salmon fillet and cook for another 5 minutes until the skin begins to crisp up then add water and cover with a lid. Turn down heat to medium low and cook and additional 2 – 3 minutes.

Remove from heat and let salmon rest while building the salad.


Place mixed greens in a large bowl. Add eggs, bacon, tomato and cheese. Toss with salad dressing. For each salad bowl lay slices of avocado over the salad then place a salmon fillet in the middle of the salad. Sprinkle with red pepper flakes.


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Salmon Patties

Back in the days when I was living with my parents we ate a lot of fish. Mostly, it was fish we caught during the year because my folks loved to fish on their days off. During the summer, when I was out of school, we would drive down state or over the state line to one of their favorite fishing holes. Perch, trout, catfish and something my mom called butter fish were usually the catch of the day. My parents loved to go deep sea fishing which required taking a chartered boat out for the day. I was too chicken to go on the boat so I would stay home and hope they caught a few flounder that day.

Thinking about those days and eating lots of fish reminded me that one of my favorite meals was salmon croquettes. At least that is what my mom called them. Not quite like chicken croquettes but more like a crab cake made with salmon. The salmon was delicious although I thought it was weird eating soft fish bones. Yeah, my mom used canned salmon like most folks back then. Don’t get me wrong. I have nothing against canned salmon. I made my first Salmon Patties (as I call them) using canned salmon. I never thought about using fresh cooked salmon for my mom’s version of salmon croquettes.

As I have developed my cooking chops and expanded my creativity, I decided fresh salmon was better than canned salmon. Of course, if I am in the mood for Salmon Patties and fresh salmon fillets are not available, bring on the canned salmon. Yup, I still keep a can in my pantry.

Remember, fresh is always best! However, whether you use fresh or canned salmon I can almost guarantee you will enjoy this very simple but flavorful dish.

Salmon Patties


3 baked salmon fillets

5 dashes hot sauce

1 egg

1 scallion diced

½ cup vegetable oil

¼ cup panko bread crumbs

1 tbsp half and half

½ tsp brown mustard

½ tsp dried dill

½ tsp salt

¼ tsp ground black pepper

¼ tsp old bay seasoning

Lightly beat egg with half and half then set aside.

Heat vegetable oil in a large skillet over medium high heat.

Place salmon in a large bowl and flake with a fork. Add bread crumbs, scallions, seasonings and egg mixture. Mix together well then form into patties. Place no more than 4 patties in the skillet to prefer crowding. Brown on both sides until golden then remove from skillet and drain on paper towels. Serve with Seafood Sauce shown below.

Seafood Sauce:

3 tbsp sour cream

2 tbsp fresh hot salsa

¼ tsp dried dill

¼ tsp Adobo

¼ old bay seasoning

pinch seasoned salt

pinch of black pepper

Mix well. Chill for at least 30 minutes.






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Salmon with Roasted Tomatoes, Fennel and Pasta

Salmon is probably my favorite fish next to cod. Cod is my go to fish for frying because it is tender and flaky. Salmon tastes great when it is broiled or baked and dripping with butter and lemon. To compliment salmon I like to add a side dish of vegetables and pasta. On some occasions I like to combine everything into a single dish.

My Salmon with Roasted Tomatoes, Fennel and Pasta is one of those dishes that can be combined into a single dish. Beautiful curls of pasta topped with a tenderly broiled salmon fillet and a cascade of roasted tomatoes and fennel can only make your mouth water when you look at your plate of deliciousness. Okay, Seriously! This is a beautiful dish that tastes wonderful. The type of salmon used in the recipe will change the taste of the dish so use whatever your taste buds like. I am not a fan of sockeye salmon which has a deep reddish orange color and a strong flavor. I prefer Coho or Atlantic salmon which is lighter in color and has a much milder flavor than sockeye. No matter which type of salmon you choose you are sure to get a ton of Omega-3s.

Roasting tomatoes brings out the natural sweetness of the tomatoes. Fennel is aromatic and has a sweet licorice flavor. Cooked fennel has a milder flavor than raw fennel so it goes well with the salmon and tomatoes without overpowering the dish.

So, if you are looking for a nice healthy flavorful dish to impress your family and friends try out my Salmon with Roasted Tomatoes, Fennel and Pasta. You cannot go wrong with this one.

Salmon with Roasted Tomatoes, Fennel and Pasta


2 – 3 salmon fillets

6 -8 plum tomatoes cut into wedges

1 small bulb of fennel

1 shallot sliced

1 pkg campanelle pasta

¼ cup reserved pasta water

¼ cup shaved parmesan cheese

6 tbsp butter

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

½ tsp dill


Preheat 425 degrees.

Prepare pasta according to package reserving ¼ cup of the pasta water. Set aside.


Place tomatoes, fennel and shallots on a rimmed cookies sheet. Drizzle with olive oil then sprinkle with salt and black pepper. Toss to coat veggies with olive oil and seasonings. Place in oven and roast for 25 to 30 minutes.

Prepare salmon by placing on a rimmed baking sheet. Season with salt, black pepper and dill. Place 2 tbsp of butter on each fillet. Place in oven with tomatoes and fennel. Cook for 20 minutes. Set aside to rest while tomatoes and fennel finish cooking.

Remove tomatoes and fennel from the oven and pour pasta water over veggies. Spoon pasta onto a plate. Add a salmon fillet then spoon roasted tomatoes and fennel over the salmon. Garnish with shaved parmesan cheese.

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Smoked Salmon and Cucumber


IMG_7798_1I am always looking for new appetizers and snacks for parties or just to have on the weekends. I try to incorporate veggies as much as possible to keep the appetizers light. One appetizer I really like to make is a smoked salmon spread. I use light cream cheese and reduced fat sour cream to lessen the calories but maintain flavor.


The other day I had an English cucumber leftover from another recipe that I did not want to waste so I decided to make a quick appetizer by filling the cucumber with my smoked salmon spread. I just tweaked the recipe a little by adding the scooped out center of the cucumber to the spread to add another layer of texture. My hubby is big on textures when it comes to food which has made me more aware of including different textures when I cook. I think it helps to enhance most dishes when you can have layers of flavor and layers of textures. What better way to create a party in your mouth and keep the experience of eating interesting than by tickling your taste buds with variety of textures and flavor!


To me, smoked salmon and cucumbers is a fancier version of celery filled with pimento cheese or peanut butter. A great appetizer or snack that is easy to make and wonderful to eat.


Smoked Salmon and Cucumber

1 pkg smoked salmon diced
1 English cucumber (strip skin to decorate with stripes)
½ tsp old bay seasoning
½ tsp dill
½ tsp lemon zest
½ tsp seasoned salt
½ tsp cracked black pepper
½ cup softened cream cheese
¼ cup sour cream
juice of 1lemon

Scoop out the center of cucumber and reserve.  In a medium bowl cream together the reserved cucumber center, cream cheese and sour cream. Add lemon juice, zest, dill and seasonings to cream cheese mixture. Blend together until well mixed. Gently incorporate the salmon into the mixture.

Cut the cucumber in half lengthwise.  Cut into bite-size pieces. Spread salmon mixture into the center of each cucumber bite.  Arrange on a tray and then refrigerate until ready to serve. Sprinkle with smoked paprika prior to serving.

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Chopped Salad


Salads! A quick and light meal during warm weather. A refreshing side dish with heavier meals during cooler weather and good for you all year round. I am in salad mode which means I am into preparing some type of salad for my family almost every night for dinner. Fortunately, my family loves salads as long as I give them variety.


It really isn’t hard to come up with new combinations of of ingredients when I create salads. However, I do have to make sure the combination of ingredients work as a salad. A few times I have had some wild salad ideas but I decided against posting them because although I like sauerkraut it just didn’t seem to work well with tomatoes, cheese and carrots.


One of the best things about chopped salads is that chopping up everything that goes into the salad keeps it simple. The only thing I worry about is making sure there is a great combination of flavors and textures. Like the crunch of salty bacon and the smooth creamy taste of boiled eggs and avocado. Plus, lots of sweet tomatoes and just the right bite from carrots and red onions.


There are so many options of veggies to use when making a chopped salad. If you like certain veggies and they compliment each other, go for it. Chop them up. Put them in a bowl and dress it up with a nice salad dressing. You cannot go wrong.


Chopped Salad

2 heads of romaine chopped
2 salmon fillets blackened and flaked
6 slices crisp bacon chopped
3 boiled eggs chopped
1 avocado diced
1 cup cherry tomatoes cut in half
½ cup green or red peppers diced
½ cup shredded carrots chopped
½ cup shaved parmesan cheese
¼ cup oil based dressing
½ tsp black pepper
½ tsp seasoned salt
½ tsp red onion small diced

Combine all ingredients in a large bowl and toss gently.

grilled chicken chopped
grilled turkey chopped
grilled shrimp

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Salmon and Penne Pasta

Teryaki Salmon 10

On days I want to be really healthy and stay away from red meat or pork “the other white meat”, I turn to my one true favorite – salmon. Since my hubby and son love pasta so much I knew if I added salmon to a pasta dish they would love it.


Preparing pasta is simple and so is fixing salmon. As long as you pick out a nice salmon fillet and have the right seasonings you will be golden.


The right seasonings means you need to pull together a combination of spices that will make the dish pop and your taste buds do a little dance in your mouth. A little heat from red pepper flakes or cayenne will usually wake up the taste buds but to make them dance you need more.


Garlic, capers, mixed peppers and lemon juice. Bitter, salty, sweet and sour. Something to tickle each taste bud and brighten up the dish. Splash a little cream into the mix and you will not be sorry you decided to make something healthy.


Salmon and Penne Pasta

4 salmon fillets
1 box penne pasta
2 garlic cloves chopped
5 tbsp olive oil
2 tbsp starchy water from pasta
1 bag fresh baby leaf spinach
5 tbsp butter
1 tbsp capers
1 tbsp parsley
¼ tsp nutmeg
½ tsp seasoned salt
½ tbsp salt
½ tbsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
½ red pepper sliced thin
½ green pepper sliced thin
½ yellow pepper sliced thin
½ cup half and half
½ cup heavy cream
Juice from one lemon
½ tbsp lemon zest

Preheat oven to 400 degrees.

Prepare pasta al dente as directed on box. Set aside. Reserve 2 tbsp of starchy water from pasta.

Season salmon with salt, black pepper, garlic powder and smoked paprika. Place 1 tbsp butter on each salmon fillet. Bake for 15 to 20 minutes until cooked through but still moist. Set aside to rest.

Heat 1 tbsp olive oil to a small frying pan. Add fresh peppers and saute until slightly browned.

Melt 1 tbsp butter in a large frying pan along with olive oil over medium high heat. Add garlic and saute for 1 minute stirring constantly. Reduce heat to medium then pour in heavy cream along with half and half and starchy water. Simmer for 2 minutes then add sauteed peppers, capers, parsley, lemon juice, lemon zest and remaining seasonings. Stir to blend. Add spinach and let it wilt. Once spinach wilts stir in pasta to coat with sauce.

Place pasta in a bowl and top with salmon. Pour a little sauce over the salmon then enjoy.

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Teriyaki Salmon

Teryaki Salmon 5

Does anyone else out there have a “go to” meal? I think everyone should have at least one meal they can pull out of their mental file and know it will be perfect without much fuss. My “go to” meal is teriyaki salmon with noodles and sauteed asparagus.

Teryaki Salmon 10

Salmon. What can I say about salmon? Besides being one of the healthiest fish to eat because of the omega 3 fatty acids it provides, salmon tastes fantastic! Just a few seasonings and lemon brings out the natural flavor of salmon. Adding a nice teriyaki sauce just enhances the flavors and brightens up the fish. I have tried a lot of different teriyaki sauces but have fallen in love with a spicy teriyaki sauce from Culinary Circle called Shanghai -Inspired Five Spice Teriyaki Marinade & Dipping Sauce. The sesame and ginger in this sauce are well balanced and does not overpower the salmon.

Teryaki Salmon fini 5

There are several types of salmon (pink salmon, king salmon, sockeye and more) each with a different taste, coloring and fat content. Pink salmon is the most common and has a lower fat content than others like king salmon which has a very high fat content. I prefer pink salmon and look for well marbled fillets which helps keep the salmon moist while cooking. To add another layer of moisture buy salmon with the skin still in tact which will also retain moisture in the fish. No matter what type of salmon you choose it takes less than 30 minutes to prepare and will be both delicious and healthy. So if you need a “go to” meal to add to your mental file for a quick and easy dinner, think about teriyaki salmon. Your family and friends will love it.

Teryaki Salmon Fini 6

Teriyaki Salmon

2-3 fresh salmon fillets
1 tsp old bay seasoning
1 tsp garlic powder
1 tsp salt
1 tsp pepper
½ tsp dill
½ tsp parsley
½ cup teriyaki sauce
½ stick of butter melted
½ tsp smoked paprika
Juice of 1 lemon

Preheat oven to 375 degrees.

Rinse salmon and pat dry. Place on a broiler pan or in a long casserole dish. Pour lemon juice and melted butter over each fillet.  Season with salt, pepper, garlic powder, old bay seasoning and smoked paprika. Bake for 8 – 10 minutes. Remove from oven and top with teriyaki sauce. Bake an additional 5-7 minutes.  Remove from the oven and let salmon rest for 3 minutes then……