Lemony Haddock with Olives & Tomatoes Simple, delicious and quick – this recipe is great for a fast weeknight meal but it’s also tasty enough to serve guests.Little known tip, straight from the fishmonger: frozen-at-sea
Tuna Salad Nori Wraps YieldMakes 16 wraps Serving Size4 Ingredients 4 (5-ounce can) (Wild Planet Tuna Recommended) 4 T canned coconut milk 16-24 nori seaweed sheets 6 small carrots, thinly sliced 3 cucumber thinly sliced
Garlic Roasted Shrimp with Zucchini Serving Size2 Ingredients 8 – 12 oz peeled and deveined shrimp, thawed if frozen 1 T approved oil 1 T ghee, melted 2 garlic cloves, minced ½ lemon, zested and juiced
Lisa’s Tuna Salad Serving Size1 – 2 Ingredients 1 can of Wild Planet Tuna 1-2 T sauerkraut (Bubbie’s brand recommended) 1 T homemade mayo (find in recipe database) or Primal Kitchen mayo 1/4 tsp salt
Pan Seared Halibut with Toasted Almonds Serving Size1 Ingredients 1 (4 – 6 oz) fillet of wild-caught halibut 1 T approved oil or butter Sea salt and pepper, to taste 1/4 c slivered almonds 2
Easy Avocado Tuna Salad Serving Size4 Ingredients 4 cans tuna packed in water, drained and flaked 2 large celery stalks, thinly sliced and diced 3 – 4 medium avocados, peeled, pitted, sliced and diced ¾
Tuscan Butter Salmon Serving Size4 Ingredients 4 (4 – 6-oz) salmon fillets, patted dry with paper towels 1 1/2 c. halved cherry tomatoes 2 c. baby spinach 1/2 c. canned coconut milk 1/4 c. Parmesan
Garlic Herb Roasted Salmon Serving Size4 Ingredients 1 lb salmon fillet, cut into 4 pieces 2 T approved oil 4 garlic cloves, finely minced 1 T chopped fresh Italian parsley leaves 1/8 tsp salt Pinch
Grilled Salmon with Avocado Salsa Serving Size3-4 Ingredients For the salmon: 1 lb wild-caught salmon, cut into 4 pieces 1/2 T approved oil 1/2 tsp salt 1/2 tsp ground cumin 1/2 tsp paprika powder 1/2
Salmon Cakes Serving SizeMakes 6; Serves 3 Ingredients ¾ lb of fresh wild caught salmon ½ c small-diced celery ½ avocado, pitted and mashed 1/8 c of flat-leaf parsley, fresh ½ lemon ½ T parsley