Red Curry Salmon Kebabs

Red Curry Salmon Kebabs

Main, Seafood | April 25, 2017 | By

Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy salmon kebabs are made with wild salmon for a few reasons: they’re firmer and hold up well under fire, and they are so much better for you than the farm-raised variety. But, by all means, use whatever salmon you have on hand! I like to pair this dish with a mildly spicy aioli sauce and a side of pan-sautéed, shaved brussels sprouts. Get grilling fellow foodies!

Red Curry Salmon Kebabs
 
Author:
Serves: 6
Ingredients
  • 1½ tablespoons Thai red curry paste
  • 2 tablespoons canola oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh cilantro, chopped, divided
  • 1½ pounds thick wild salmon, skin off, cut into 1-inch cubes
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon sambal oelek (or Sriracha sauce)
Instructions
  1. Soak 6 wooden skewers in water for 2 hours.
  2. In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for ½ hour.
  3. In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
  4. Heat stove-top grill pan or outdoor grill on medium-high heat.
  5. Remove skewers from water. Thread the salmon onto 6 skewers, leaving ¼ inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy aioli sauce.
Notes
Adapted from: Food & Wine. Sambal oelek can be found at specialty Asian markets and select local grocery stores. Can substitute with Sriracha sauce. These kebabs go great with a side of sautéed, shaved brussels sprouts.

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Coconut Curry Tofu and Shrimp

coconut curry soup

Who doesn’t love a good bowl of coconut curry tofu and shrimp, am I right?  Damien, my right hand man, treated me and my husband to this recipe recently which was so yum! It’s full of veggies and shrimp, and flavored with the goodness of curry, lemon grass, hot chili paste, and coconut milk. I combine light coconut milk with regular to make it a bit healthier. Or, you can use coconut cream which is a richer stock, but adds more calories. You can also top this dish with hard boiled eggs for extra protein. I’m a tofu freak so I use these soybean cakes in everything! Make sure to use the extra firm tofu so it doesn’t fall apart. Trader Joe’s is my go-to for dense tofu. You’ll find it in the dairy section. Treat yourself to this recipe full of yumminess tonight!

Trader Joe’s Super Firm Tofu is the best product for this dish! Won’t fall apart!

Trader Joe's Super Firm Tofu

Rich and hearty, this curry tofu and shrimp bowl is absolutely delish for entertaining!

coconut curry tofu and shrimp

Coconut Curry Tofu and Shrimp
 
Author:
Serves: 4-6
Ingredients
  • 2 tablespoons canola or coconut oil
  • 2 cloves garlic, chopped
  • 8 shallots, cut into thin rings
  • 6 lemon grass stalks, pounded and cut into 1½ inch long pieces
  • 2 tablespoons dried shrimp paste
  • 4 tablespoons red curry paste
  • 2 tablespoons sambal oelek
  • 2 carrots, peeled and sliced
  • 1 turnip, peeled and cut into strips
  • 1 small green cabbage, sliced
  • 2 baked extra firm tofu blocks, cut into large cubes
  • 6 cups coconut milk
  • 2 cup water
  • 2 pounds shrimp, peeled and deveined
  • 4 hard boiled eggs, cut in half
  • Fresh cilantro
Instructions
  1. In a large stock pot, sauté the garlic and shallots with oil until golden brown. Add in lemon grass, dried shrimp paste, red curry paste, and sambal oelek. Cook for 5 minutes, then add in the carrots, turnips, green cabbage, and tofu cubes. Continue to cook for another 5 minutes. Stir in the coconut milk and water. Once ingredients are well-combined, bring to a boil, lower to a simmer, cover and cook for about 15 to 20 minutes. Toss in the shrimp and cook until pink, about 2 minutes. Top with hard boiled eggs when serving. Optional: serve with steamed rice and garnish with fresh cilantro.
  2. To bake the tofu: Place entire blocks of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool before cubing.

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Easy Sushi Pizza

Main, Seafood | March 7, 2017 | By

Wow!  Believe it or not, this gorgeous sushi pizza is so easy to make!  Don’t be intimidated by its picture-perfect appeal!  (I know, it’s almost too pretty to eat.)  Grab your rice cooker and follow this recipe. Finding sushi-grade fish can sometimes be a challenge. But, guess what?  I was so excited to see that Whole Foods started carrying frozen sushi-grade salmon and tuna from “Sushi at Home!”  This fish tastes just as good as it does at my favorite sushi restaurant!  You really can top this rice pizza with any of your favorites, not just raw fish.  Be creative folks!  How about smoked salmon, cooked crab, or pickled veggies?  Yum, yum, and yum!  And, don’t forget the wasabi!

Make the rice pizzas using short-grain sushi rice cooked in a rice cooker and oven-baked (not fried).  So healthy!

Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods.  They now carry “Sushi at Home” frozen sushi fish.  Defrosts very quickly!

Cut pizza slices of sushi like you would a traditional pizza!  Serve your sushi pizza with your favorite dipping sauces, wasabi, and pickled ginger.

Easy Sushi Pizza
 
Author:
Serves: 4
Ingredients
  • 2 cups cooked sushi rice (recipe below)
  • 1 egg white
  • ¼ teaspoon toasted sesame seeds
  • 1 small cucumber, peeled and thinly sliced
  • 2 small ripe avocados, pitted and sliced thinly
  • 6 oz. sushi-grade salmon
  • 6 oz. sushi-grade yellowfin tuna
  • Small package of wakame seaweed salad
  • Black sesame seeds for garnish
  • Wasabi paste, pickled ginger, and soy sauce for serving
Instructions
  1. Preheat oven to 400 degrees. Make the sushi rice in a rice cooker according to package directions. Let cool completely. Gently mix into the rice the egg white and sesame seeds. Lightly coat a pizza stone or baking tray with cooking spray. Wet your hands and mold the rice into two 6-inch rounds onto the stone or tray. Cook in the oven for 20 minutes. Remove and let cool.
  2. Thinly slice the salmon and tuna. Layer the sushi pizza rounds in this order: cucumber slices, avocado slices, salmon slices, and tuna slices. Place a mound of wakame seaweed salad in the middle. Top with black sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.
  3. To make perfect sushi rice:
  4. Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
  5. Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.
Notes
Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods. Wakame seaweed salad and pickled ginger are available in the sushi section at most grocery stores, as well as Asian markets.

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