Pistachio Crusted Salmon with Mustard-Maple Cream Sauce

Fast and fancy, this was last night’s dinner.

For the salmon:

2 salmon filets

1 T. oil

1/3 – 1/2 c. pistachios

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.

Serves two



Make it Once, Eat it Twice: Salmon and Quinoa Salad

Planned overs from dinner for lunch yesterday.

Combine in large bowl:

1 cooked salmon fillet, chopped

1 c. cooked quinoa

1/2 c. roughly torn fresh spinach

1/2 c. frozen mango chunks, thawed

Splash or two of olive oil

Add salad dressing of your choice. Serves one



Easy Summer Salmon

BBQ Salmon Steak
BBQ Salmon Steak (Photo credit: Fil.Al)


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.

Gourmet Tuna Salad

1 can tuna, drained

juice of 1/2 lemon

zest of one lemon

1 T. dried dillweed

1/4 c. fresh parsley, minced

1 stalk celery, diced

1/3 c. mayonnaise

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.

Crunchy Lemon Shrimp

Super easy makes supper fast.

One package large frozen uncooked shrimp

Seasoned bread crumbs

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.

Fish Chowder

1 onion chopped

2 T. oil

4 small carrots, diced

1 large potato, diced

1 fish filet (I used sole)

1 can salmon, drained and bones picked out

1 c. frozen corn

2 c. milk

1 T. dried dill and 2 T. Old Bay Seasoning

salt and pepper

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.

Old Bay Seasoned Halibut

Fish is pretty quick for a chronic chick.

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.

Maple Glazed Salmon

1/4 c. maple syrup

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.

Adapted from Green Mountain Spa

Shrimp Chowder

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:

2 cans cream of potato soup

1 can niblets corn, with liquid

3 oz. cream cheese

2 c. small cleaned shrimp

1 1/2 soup cans milk

Combine in a large pot, bring to a boil, stirring often.  Rich and filling, requiring only buns or http://painlesslydelicious.wordpress.com/2010/10/30/too-tired-to-prep-veggies-and-dip/ to complete.  This would also be good for a potluck.

Crabmeat Cheese Surprise


Fast to make, fancy enough for company!


2 c. canned crabmeat

2 T. Sauterne

1 tsp. salt

½ c. shredded Gruyere cheese

enough low-fat mayonnaise to moisten and hold together


5 English muffins, split and toasted


Preheat oven to 450. Mix all together and place on toasted English muffins and put into oven until hot.  Serve immediately.  Makes enough for 10 English muffin halves.