Dilled Salmon

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Sometimes just a piece of grilled salmon is enough. But sometimes you just want a little bite to spice things up. This Dilled Salmon adds that “umph” you need when you’re tired of plain old fish for dinner.

RECIPE

  • 2 T plain Greek yogurt
  • 1/2 tsp dill weed, fresh
  • 1/8 tsp black pepper
  • 1-1/2 tsp dijon mustard
  • 1-1/2 tsp white rice vinegar
  • 1/2 T green onion, chopped
  • 4 ounces salmon
  • 1/2 teaspoon EVOO

Preheat grill or broiler. Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion. Brush salmon with olive oil and grill. Top salmon with dill sauce and serve with roasted vegetables and brown rice. It’s a perfect gluten-free, low-carb dinner.

Salmon with Dill Sauce

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Here’s a tasty fish dish for lunch or dinner: Salmon with Dill Sauce. This low-carb, gluten-free meal is part of my clean eating challenge to each better and healthier by avoiding processed foods and hidden sugars that are found in many prepackaged sauces. This dish is simple to make and you can serve it with a side of veggies or brown rice.

RECIPE

  • 2 T plain Greek yogurt
  • 1/2 tsp dill weed, fresh (preferred, but dried is fine)
  • 1/8 tsp black pepper
  • 1-1/2 tsp dijon mustard
  • 1-1/2 tsp white rice vinegar
  • 1/2 T green onion, chopped
  • 4 ounces salmon
  • 1/2 tsp of extra virgin olive oil
  1. Preheat grill or broiler.
  2. Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion.
  3. Brush salmon with olive oil and grill. Serve salmon topped with dill sauce.

Pistachio-Crusted Cod

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I love pistachios! And if it’s used to “crust” something, I’m game! It’s Lent for us Catholics and so Fish Fridays are here until Easter. The original recipe used halibut but I had cod on hand so the recipe is now called Pistachio-Crusted Cod. But you can use any kind of flaky fish such as tilapia or salmon.

Low-carb, light and gluten-free. It’s such an easy dish to make for lunch or dinner. It has dijon mustard so it’s got “bite” that goes straight up your nostrils like Mater did when he ate the “avocado ice cream” (or wasabi) in Disney’s Cars 2. Lol. 🙂

RECIPE

  • 2 Tbsp. Dijon mustard
  • 1 tsp. finely grated lemon peel
  • 1 dash sea salt
  • Ground black pepper (to taste; optional)
  • Four 4-oz. raw cod fillets (or halibut, tilapia, salmon, etc.)
  • ¼ cup raw, unsalted pistachios, finely chopped
  • 1 Tbsp. corn meal or almond meal
  • 1 Tbsp. finely chopped parsley
  1. Preheat oven to 400° F.
  2. Combine mustard, lemon peel, salt, and pepper in a small bowl.
  3. Pat the fish fillets dry with a paper towel and lay in an over-safe baking dish.
  4. Spread mustard mixture evenly on the top side of each fillet. Set aside.
  5. Combine pistachios, corn/almond meal and parsley in a medium bowl.
  6. Press pistachio mixture evenly into top side of each fillet.
  7. Bake for 8 to 10 minutes, or until halibut flakes easily when tested with a fork.

Serve with grilled vegetables and brown rice. Delicious!

Crispy Coconut Tilapia

coconut_TilapiaCrispy Coconut Tilapia: It’s kind of like Coconut Shrimp but you’re using fish. This healthy gluten-free, low-carb dish is perfect with a side of steamed veggies and brown rice. Keep in mind every ingredient in this recipe is some form of coconut by-product so you should better like the taste and smell of coconut because it’s about to get coco-nutty in here. 🙂

RECIPE

  • 6-8 fresh or thawed tilapia fillets
  • 1/4 c. coconut milk
  • 1/4 c. coconut flour
  • 1/2 c. shredded unsweetened coconut
  • 1 tsp. of dried Italian herbs or lemon pepper or any herbs of your choice
  • kosher salt & pepper, to taste
  1. Preheat oven to 350˚ F. Grease a cookie sheet or spray with coconut oil.
  2. In a pie plate, combine the coconut flour and shredded coconut. In another pie plate, place the coconut milk.
  3. Salt & pepper the fish fillets.
  4. Dip each fish fillet in the coconut milk, then in the coconut flour mixture.
  5. Arrange the coated fillets on the cookie sheet and top with any remaining coconut mixture.
  6. Bake 30-40 minutes. Serve while hot and with a slice of lemon.