This recipe is super simple and can be made in bulk and stored in your fridge for 4 days.
In a food processor fitted with an s blade place celery cut in chunks and red onion if using. Pulse a few times to create chunks. Add shredded carrots, cans of tuna and dressing and pulse until a smooth tuna forms. Make sure not to over process or the veggies will not have any crunch.
- 25 very very thin skinless slices sea bass or salmon cut in half horizontally- should come out to 50 finger size length peices
- Dried minced onion
- Dried Oregano
- Sea salt
- Black Pepper
Preheat the oven to low broil. Grease a cookie sheet (preferably a real metal one) and lay out the fish in one layer. Do not overcrowd the pan and do not line with parchment paper, it will burn. Season to taste with salt, pepper, oregano and minced onion. Bake for 5-7 minutes until crispy around the edges (watch it carefully as the fish can burn easily).
- 1 medium spaghetti squash
- 1 medium onion
- 1 small box mushrooms, thinly sliced
- 1 standard size bag or box baby spinach
- ½ tsp. Celtic or sea salt, or 1 tsp. table salt
- Black pepper to taste
- 2 cans of tuna
- 3 eggs
Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside. Cut spaghetti squash in half lengthwise and scoop out the seeds. Bake face down on a lined cookie sheet for 35 minutes; add five more minutes for a larger squash and five less for a smaller one. Remove from oven. Leave squash face down for 5 more minutes. After 5 minutes, flip over and allow to cool 10-15 more minutes before stringing. These steps ensure that you will get crispy individual strands out of your squash. To string, hold the squash over a plate or bowl, and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti. Sauté the onion until golden. Add mushrooms and sauté. Once onions and mushrooms are cooked through, add spinach and allow to cook until slightly wilted. Transfer to a mixing bowl. Add stringed spaghetti squash. Season vegetables with salt and pepper. Add tuna and eggs and mix well. Pour mixture into one 9- or 10-inch round pan for a larger casserole, or divide into three individual smaller pans for personal meals. Bake at 375°F for about an hour until very brown on top. Rewarm uncovered or enjoy at room temperature.
- 20 1” by 1” cubes salmon fillet skinned
- Oil spray (i use avacodo oil)
- 2 tablespoons tehini paste
- 1/2 teaspoon toasted sesame oil
- 1 tablespoons orange juice
- 2 tablespoons coconut aminos
- 1 and half teaspoons salt
- 1 teaspoons rice vinegar
- 1 cup sesame seeds
Preheat oven to 425° f. Grease a cookie sheet with oil. In a small bowl, whisk all the ingredients besides the salmon and sesame seeds. Pour onto the salmon and mix. Allowing the salmon to marinate will intensify the flavor so if you can, marinate for an hour or more. Pour the sesame seeds onto a plate and coat the salmon cubes. Stick 2 cubes on a skewer and place on the cookie sheet, making sure the skewers are not touching each other. Bake for 14-18 minutes or until the sesame seeds start turning golden and the salmon is cooked through. Serve hot, room temp or cold.
These salmon patties are a great protein option that you can make in advance and keep in your freezer for a easy grab n go protein option. The surprise ingredient in these patties are the celery root crumbs in that breaded bronzino.
- 4 (6-ounce) cans salmon or tuna or 16 ounces fresh baked fish
- 2 eggs
- 1–2 tablespoons sautéed onions
- 1/3 cup cooked celery root crumbs (see above)
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon garlic powder
- olive, avocado or coconut oil for frying
Combine all ingredients in a food processor fitted with an S blade. Scoop out two and a half ounce-size balls of mixture and form into flat round patties. Pan fry over a medium flame until fully cooked, then flip and cook on the other side.
- 2 salmon fillets
- Juice of 1 freshly squeezed lemon
- 2 tsp. olive oil
- 1 tsp. Simply organic lemon pepper
- ½ tsp. dried dill
- ¼ tsp. Himalayan salt
Preheat oven to 375°F. Season salmon with lemon juice, olive oil, lemon pepper, dill and Himalayan salt. Bake for 10 minutes, then switch oven to broil until salmon is done to your liking. (I like my salmon on the well-done side and very brown on top.)
- 10 1/4 inch slices seabass, cut in half (bite size peices)
- Oil spray
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tablespoons Coconut aminos
Preheat oven to broil 500. Grease a cookie sheet with oil. Spread seabass peices out on the pan leaving a bit of space between each peice. Season with a salt and pepper. Drizzle on coconut aminos. Bake for 5 minutes or until the fish starts to crisp up and gets a deep golden crust over the top. Serve hot or room temperature.
- 6, appetizer size slices of salmon with no skin
- 1 egg
- 1 tablespoon coconut aminos (or balsamic vinegar)
- 1 tbsp honey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons orange juice Breading:
- 2 cups almond flour or Rories grain free flour blend
- 4 tablespoon pecans crushed not too finely
- 3/4 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Preheat the oven to 425 °F.In a large bowl combine all the marinade ingredients and mix well until the marinade is well distributed. Marinate the fish for at least 2- 4 hours. In another large shallow bowl, combine the breading mixture.Bread each peice of fish and pat well to coat completely on all sides. Place on a greased baking sheet and bake for 18-20 minutes or until golden on top.