Combine all ingredients. Marinate salmon for at least an hour (the longer the better - 24 hours is delicious). Heat a large skillet over medium heat for a few minutes until hot. Add salmon with marinade to the pan and cook covered 6 minutes per side until fish flakes easily with a fork. The salmon will continue to cook after it’s removed from the heat, so best to cook a little under done than to over-cook.
Heat oven to 400 F and on a slightly oiled baking sheet (or use plain parchment), season salmon with salt. Bake 15 minutes, then check to see if done (fish flakes easily with a fork). If not done, return to oven checking every 2 minutes. In a small sauté pan, heat 2 tbsp extra-virgin olive oil over medium heat and add ¼ up slivered almonds, stirring until they become fragrant (2-3 minutes). Transfer to a bowl and let cool, then stir in 1 tbsp fresh lime juice and season with salt. Mix in ¼ cup plus 1 tbsp low-fat plain Greek yogurt until fully combined. Chill sauce until ready to use. To serve dollop the salmon with yogurt sauce and sprinkle with shallot and herbs.
Combine all ingredients. Place the fish, skin side down, in a shallow baking dish. Pour marinade over salmon and let stand for 20 minutes to a few hours. Heat oven to 375 F, cover baking dish with lid or foil and bake for 15 minutes or until fish flakes easily when tested with a fork.
Combine ingredients. Add salmon and marinate for 20 minutes to a few hours. Over medium heat cook for 4 to 5 minutes per side or until fish flakes when tested with a fork.
Rinse salmon under cold water and pat dry with a paper towel. Brush the skin side of the salmon with 1 tbsp oil or melted butter. In a glass bowl, mix 2 tsp toasted yellow mustard* seeds, ¾ cup real mayonnaise, 1/3 cup grainy mustard, 1 tbsp chopped fresh dill and 1 tsp brown sugar. Add salt and pepper to taste. Preheat BBQ to medium. When ready to cook brush and oil the grill grate. Gently place the salmon skin side down on the grate. Spoon the glaze evenly over the fish and sprinkle with the remaining 2 tsp of the toasted mustard seeds*. Cover the grill and cook for about 12-15 minutes until the fish is cooked through. The skin will become dark and crisp, if it begins to burn, slide folded rectangles of aluminum foil beneath the fish to protect the skin.
*Toasted mustard seeds: Place yellow mustard seeds in a heavy skillet and cook over medium heat until the seeds begin to brown, shaking the pan to ensure even cooking. This will take 2-4 minutes. Immediately transfer the seeds to a shallow heatproof bowl to cool.
Preheat oven to 350℉. Rinse salmon, pat dry, and place on a metal baking sheet. Rub each fillet with olive oil or fat of choice, and squeeze the juice from one-half lime onto each fillet. Sprinkle fillets with sea salt (if desired) and chipotle, then place a half lime on top of each fillet. Cook salmon for 12-15 minutes, or until it flakes easily with a fork.
Combine all ingredients. Rinse and slice the fillet while partially frozen and spread with herb garlic butter mash. Bake at 400F for about 20 minutes on parchment paper (or foil). To test when fish is done, use a knife to gently cut into the thickest part of the fillet, when the fish has turned from translucent to opaque it is done.
Combine all ingredients. Place halibut, skin side down, in a shallow baking dish. Cover with the mixture. Cover and bake for 12 to 15 minutes or until fish flakes easily when tested with a fork.
Combine all ingredients in a food processor and purée. Then add -
Spoon the marinade over the Halibut. Cover and let marinate in the refrigerator for 30 minutes to a few hours, basting the marinade a few times. Preheat BBQ to high, brush and oil the grill or place halibut on tin foil. Grill 12-15 minutes depending on thickness of fish. When fish flakes, it is cooked.
Mix a ¼ cup butter with a tablespoon olive oil, 2-3 crushed garlic cloves, spoonful of parsley, pinch of salt and mash into a paste. Rinse the fillet in cold water and lay flat, skin side down on a lined baking pan (parchment paper works best to absorb excess fat, but foil will do). Spread garlic mixture on fish, sprinkle with breadcrumbs and parmesan cheese. Bake at 400F for 15-20 minutes until done. To test when fish is done use the tip of a knife to gently cut into the thickest part of the fillet, when the fish has turned from translucent to opaque it is done. Out of the oven, the fish will continue to cook for a few minutes so best to take it out a little under done than to over- cook.
Finely chop 3 tbsp pine nuts and mix with ½ cup breadcrumbs. Add ¼ cup black olives, pitted and finely chopped, 2 finely chopped spring onions and ½ tsp dried tarragon and stir in 2 tbsp olive oil to make a spreadable paste. Season with salt to taste. Preheat oven to 400F and lightly oil a baking dish large enough to hold the fish (or use parchment paper). Place fish skin side down, pat dry with paper towel and spread the paste over the fish. Combine juice of 1 lemon with ¼ cup dry white wine and pour around the side of the fish. Bake for 10-15 minutes depending on the thickness.
Preheat oven to 450 F and lightly oil a baking sheet. Pat fish with paper towel. Mix 2/3 cup Buttermilk and 1 ½ tsp grated Lemon Zest in a shallow bowl or casserole dish. Add fish skin side down and let stand for 10 minutes. In a separate bowl, combine 3 cups ground Corn Flakes, ¼ cup Parmeasan Cheese, 1 tbsp fresh chopped Parsley and 2 tsp Cajun seasoning. Removed fish from Buttermilk, press cod into crumb mixture and place skin side down on cooking sheet. Drizzle top with melted Butter. Bake for 15 minutes until fish flakes easily with a fork.
In a food processor, combine all ingredients and mash. Trim any skin or dark spots on the albacore tuna. Rinse tuna under cold water and blot dry with paper towel and cut into equal portions. Arrange the tuna in a non-reactive baking dish. Puree until smooth and pour mixture over the tuna steaks and let marinate in the fridge covered for 30 minutes – 2 hours turning the tuna a few times. Preheat BBQ to high, brush and oil the grate and cook to taste (2-3 minutes per side for rare, 4-6 minutes per side for medium).
Rinse the scallops under cold water and pat dry with paper towel. Prepare the rosemary skewers by stripping the leaves by 1 ½ inches from the bottom of the springs using your thumb and forefinger. Cut 3 oz prosciutto intro strips just large enough to wrap around the scallops (about ¾ by 3 ½ inches). Lay a scallop flat on work surface, wrap a piece of prosciutto around it and skewer it with a rosemary spring. Repeat with the remaining scallops on a plate. Drizzle 3 tbsp extra-virgin olive oil over both sides of the scallops, squeeze juice of 1 lemon over them and season with salt and pepper. Let marinate for 15 minutes. Preheat BBQ to high, if you have a fish or vegetable grate place it on top and preheat as well. You can also cook the scallops directly on the grill grate. When ready to cook brush and oil the grill grate, place skewered scallops on the hot grate and grill until just cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel barely firm to touch.
Soak mushrooms in the balsamic vinegar and oil for 1 hours. Make sure they are flipped or rotated to fully coat the full surface. Mix all Filling ingredients in a bowl and let cool in the fridge for 15 mins. Remove and roll into small balls - dimensions to match the size of the opening of the mushrooms. Insert into each mushroom and place on cooking sheet.
Bake at 400 F for 25-30 mins (depending on size and density of the mushrooms)
*Garnish with fresh Parmesan Cheese for cheese lovers*
Bring the Quinoa to a boil in the Stock and let simmer until absorbed/fluffy.
Sauté the Onion, Garlic in oil. Add the meat and 1 chopped Bell Pepper.
Spice to taste then add the Chickpeas. Let sauté for 10 -15 minutes.
Core the remaining 4 Bell Peppers and stuff with filling mixture.
Cook in a deep dish at 425 degrees for 45 minutes. Enjoy!
Ideal for a Slow Cooker
Sauté the turkey with EV Olive Oil and Garlic until meat is cooked. Combine remaining ingredients and add all to a slow cooker. Can be eaten warm or chilled!
High in fibre & a great source of protein.
Hearty, healthy & high in protein and fibre! The perfect soup for fall festivities!
Bake chicken breasts with desired seasonings prior to adding to the warmed large pot. Add onions, garlic, chopped chicken breasts and let sautee for 3-4 minutes. Add navy beans and chopped baby spinach. Slowly add chicken stock while stirring. Add carrots, parsley and remainder of seasonings. Bring pot to a boil then reduce to medium heat. Let cook for up 30 minutes, then reduce heat to low and allow to simmer.
Source: Paleo Comfort Foods - Julie & Charles Mayfield
Preheat the oven to 350°F. Grease the wells of a 12-cup muffin tin with olive oil.
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat and sauté the onions, mushrooms and peppers for about 2 minutes. Remove from the heat and allow the vegetables to cool.
In a small bowl, combine the tomato paste, mustard, Worcestershire sauce, rosemary, garlic and pepper.
In a large bowl, mix together the beef, the reserved sautéed vegetables, eggs, thyme and garlic powder. Stir in half of the tomato mixture and combine well.
Spoon the meat mixture into the greased muffin tin and bake for 10 minutes.
While the muffins are baking, combine the remaining tomato mixture, carrot juice and water in a small saucepan. Bring to a quick boil over medium-high heat, and then reduce the heat and simmer, covered, until the muffins are removed from the oven.
Remove the muffins from the oven and spoon or brush the sauce on each muffin. Place the muffins back in the oven and bake for another 15 minutes, or until the internal temperature is 160°F.
Allow the muffins to stand for about 5 minutes before eating.