Lynbrook | New Hyde Park | NY

salmon

RECIPE OF THE WEEK: Tahini Maple Salmon Bites

Servings: 4-5servings

Prep time: 10minutes

Cooking time: 15minutes

Total time: 25minutes

Ingredients

1 -1 1/2 lbs salmon, skin removed

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

Olive oil

Scallions and sesame seeds, to top

Tahini Maple Sauce

3 tbsp tahini

1 tbsp maple syrup

1 tbsp soy sauce or coconut aminos

1 tsp rice vinegar

1 tsp grated ginger

1 clove garlic, crushed

1 -2 tsp water

Salt, to taste

Directions

  • Cut the salmon into cubes and toss it in a bowl with a drizzle of olive oil and the spices.
  • Heat a large skillet on medium heat, then add in about 1-2 tbsp of olive oil
  • Add the salmon cubes to the hot pan and cook for about 8-10 minutes total on medium heat, flipping the salmon every couple of minutes.
  • While that cooks, prepare the maple tahini sauce by whisking together all of the sauce ingredients until smooth. Start with 1 tsp of water and add more as needed to reach desired consistency. The sauce should be thick but pourable. Season lightly with salt if needed.
  • Once the salmon is ready, transfer it to a plate. Drizzle the tahini maple sauce on top and garnish with chopped scallions and sesame seeds. Serve over rice or a salad with your favorite sides.

You can find the original recipe from Something Nutritious here!

Recipe of the Week: Honey Garlic Salmon and Veggies

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves: 4

INGREDIENTS

  • 2 tbsp honey
  • 3 cloves garlic minced
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup fresh dill chopped
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 2 lb salmon fillet
  • 2 medium zucchinis sliced
  • 12 cocktail tomatoes
  • 1 tbsp olive oil
  • 1 lemon cut into slices, optional

INSTRUCTIONS

  1. Preheat oven to 400 F degrees. Spray a large baking sheet with cooking spray and set aside.
  2. In a small bowl whisk together the honey, garlic, lemon juice, dill, and half the salt and pepper. Pour over the salmon and spread on both sides. Place the salmon in the middle of the baking sheet. Place some lemon slices over the salmon, if preferred.
  3. Season the zucchini and tomatoes with the remaining salt and pepper, then drizzle the olive oil over them and place in the sheet pan around the salmon.
  4. Place the sheet pan in the oven and bake for 15 minutes. Turn the broiler on and broil for another 3 to 5 minutes or just until the top browns a bit. Make sure you watch it often as it could burn quickly.
  5. Serve immediately.

NOTE: Use any type of vegetables that you like. For example, broccoli, cauliflower, Brussels sprouts, potatoes, etc.

NUTRITION

Calories: 427kcal

Carbohydrates: 18g, Protein: 47g, Fat: 18g, Cholesterol: 125mg, Sodium: 407mg, Fiber: 2g Sugar: 13g

 

Original recipe can be found here!

Recipe of the Week: Walnut Crusted Salmon

Serving Size: 2
Prep Time: 10 minutes

Ingredients

For Toppping:

  • 12oz salmon filet (Wild Caught)
  • ½ cup walnuts, crushed
  • 2 tbs flax meal
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tbs real maple syrup
  • Pinch lemon pepper

For Dressing:

  • ½ cup balsamic vinegar
  • 2 tbs olive oil
  • ½ lemon, squeezed
  • ½ lime, squeezed
  • 1 tsp sea salt
  • Pinch ground black pepper

Directions:

  1. Marinate salmon in balsamic citrus dressing for 30 minutes before cooking. While salmon is marinating, mix together walnuts, flax, oregano, basil, and lemon pepper.
  1. Preheat oven to 350*. Remove salmon from marinade and brush top of filet with maple syrup. Sprinkle the dry mixture on top of fish.
  1. Place salmon on a baking sheet and cook for 15 minutes. Remove from oven and serve with your favorite vegetable!