Shell 1/3 – 1/2 c. pistachios, and coarsely chop. I used my mini-chopper to chop the pistachios:
Brush two salmon filets with 1 T. oil. Sprinkle the filets with salt and pepper. Dump the pistachios onto a plate. Take each filet and turn upside down onto the pistachios to coat the top of the filet with pistachios. Press some pistachios onto the side of the salmon. The filets will look something like this:
I cooked the filets “low and slow” in the oven – 325F for 20 minutes. The low cooking temperature, oil and pistachio crust all kept the salmon moist.
While the salmon was cooking, I made the sauce:
Maple Mustard Cream Sauce
1/4 c. 10% cream
1 T. soy sauce
1 T. mustard
2 T. maple syrup
1 tsp dried dillweed
salt and pepper
Combine above in a small pot. Cook and stir over medium heat until heated through and the mixture starts to bubble a little. Remove from heat. Combine a teaspoon of cornstarch with a little cream in a small container and add to sauce to thicken. Makes 3/4 c. Serve over salmon.
I served it with rice (which I started making in the rice cooker before I started the salmon) and pre-packaged coleslaw to which I added a pepper and an apple. The salad dressing I used on the coleslaw was a combination of bottled Poppyseed Dressing and–shhh don’t tell anyone–Miracle Whip.
The main dish is gluten free and, if one substitutes almonds for the pistachios,low fodmap. Substitute or leave the apple out of the coleslaw and use a different salad dressing to make the coleslaw low fodmap (the poppyseed dressing contains onions) and/or gluten free.
Take one large piece of salmon that has been filleted and deboned. Spread an equal amount of cream cheese and jalapeno jelly down the middle. Bake in oven at 350 for 15 minutes or until the fish flakes easily with a fork and loses its bright pink color. Can also be BBQ’d.
Combine in a small bowl. This can also be used for tuna sandwiches and tuna melts. If using for tuna melts, spread bread or bun halves with butter or margarine. Add tuna salad mixture to each piece to cover. Sprinkle with shredded cheese of your choice. Broil for 3 minutes.
Lemon Juice mixed with 1 T. melted butter or margarine
Thaw shrimp. Dip shrimp in lemon juice/butter mixture then roll in bread crumbs. Place on baking sheet. Bake at 500 F. for about 10 minutes. Good as an appetizer or serve with salad and rice or potatoes for a complete meal.
Place potatoes and carrots in microwave-safe dish and microwave in a bit of water until a bit tender. Brown onion in skillet until soft, then add fish filet and cook for a few minutes more. Drain potatoes and carrots. Combine potatoes, carrots, onion, fish fillet and salmon in a medium pot with milk and spices and simmer for about 10 minutes, stirring so that the milk doesn’t burn. Stir in frozen corn and heat through. The chowder may be thickened at this point with 1/4 c. flour dissolved in water and stirred in. Makes 4 – 6 servings. Great with crusty bread or buns.
2 medium sized halibut fillets (I used the individually wrapped, flash frozen, wild Alaskan halibut fillets from Costco), thawed
2 T. Old Bay Seasoning
Rub the Old Bay Seasoning into the halibut fillets with your hand, coating both sides. Drizzle about 1 – 2 T. oil in a cast iron (or other) skillet and heat on medium. Add fillets and cook approximately 8 minutes per side. Serves 2. I served this with rice cooked in the rice cooker and some sauteed fresh peppers.
1 tablespoon lemon juice
2 tablespoons light soy sauce
1 teaspoon Dijon or stone-ground mustard
1/2 teaspoon finely chopped gingerroot, if desired
1 1/4-pound salmon fillet
2 tablespoons thinly sliced green onions
Mix all ingredients except salmon and green onions.
Cut salmon fillet into 4 serving pieces. Place fish in shallow glass or plastic dish. Drizzle marinade over fish reserving about 1/4-cup marinade to serve over cooked fish.
Refrigerate about 30 minutes.
Cooking – Oven Method: Heat oven to 400°. Remove fish from marinade; set aside marinade. Place fish in baking dish. Bake 15 to 20 minutes, basting occasionally with marinade, until fish flakes easily with fork.
Variation – BBQ Method
Grilled Maple-Glazed Salmon: Instead of baking, place on grill rack, cover and grill fish 5 to 6 inches from medium coals 4 minutes. Turn fish; brush with marinade; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.
To serve, drizzle reserved 1/4-cup marinade over fish; top with green onions.
Some days you just want soup. Some days you can’t worry about how to cook it healthy, you just want something to throw together for you and your family. Pain levels may be on the rise, you may be pressed for time, you may be exhausted. Opening cans is about all you can manage.
1 clove garlic minced, or 1 tsp. garlic powder
1 T. butter or margarine
1/4 c. green onions, chopped
1/8 tsp. cayenne pepper
If you can find low sodium, low fat options for the following: