Fish

Simple Salmon Quinoa Salad Recipe for a Healthy Meal

Elevate your salad game with this delicious and healthy Salmon Quinoa Salad recipe. Packed with nutrients, protein, and healthy fats, this salad is not only delicious but also good for you. The tender and flavorful grilled salmon pairs perfectly with the nutty and nutritious quinoa, while the crunchy vegetables and tangy dressing add a burst of freshness and flavor to every bite. Whether you’re looking for a quick and easy meal or a satisfying lunch option, this Salmon Quinoa Salad is the perfect choice. So why settle for a boring salad when you can enjoy a flavorful and nutritious meal that will leave you feeling energized and satisfied? Try this recipe today and experience the delicious and healthy benefits for yourself!

Ingredients

1 pound of sockey salmon
2 tsp Chipotle Seasoning
2 tsp Salt
1 tsp black pepper
1-2 tsp brown sugar
2 Tbsp softened butter
2 teaspoons olive oil
Organic Quinoa
(Pre-made) Tomatoes, onions, jalapeno, cilantro mix
Baby spinach (minced)
lime

Instructions

Cook the quinoa for 15 minutes (follow the instruction on the box)
Season the salmon filets with salt, pepper, brown sugar, and chipotle seasoning.
Heat a skillet over medium heat. Once the skillet is hot, add butter, Add the salmon in the pan. Cover and sear the salmon until crispy on both sides about 3 minutes per side.
Once the salmon is done cooking, transfer to a cutting board, and add a tablespoon of melted butter over the salmon.
Mix the cooked quinoa, tomatoes, onions, jalapeno, cilantro mix, and spinach together in a bowl.
Serve the salmon over the quinoa salad.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Easy to Make Breakfast Smoked Salmon Bagel Toast

Breakfast Smoked Salmon Bagel Toast is a delicious and easy-to-make breakfast option that is perfect for a quick meal on the go. This recipe is made with just a few simple ingredients, including smoked salmon, cream cheese, dill, grape tomatoes, and toasted cranberry bagel. To make this recipe, simply toast the bagels, spread them with cream cheese, top with smoked salmon, and finish with grape tomatoes, and salt and pepper to taste. This recipe is both flavorful and filling, and it is sure to start your day off right.

Ingredients

4 slices of Smoked Salmon
1 Tbs of cream cheese
1 Cranberry Bagel (or bagel of your choice)
3 Cherry Tomatoes
2 tablespoons coarsely chopped fresh dill
Freshly ground pepper

Instructions

Stir cream cheese and dill together; season with pepper. Arrange salmon and tomatoes on a platter. Toast the bagel and serve with spread, salmon, and tomatoes.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Make Cajun Style Crab-Stuffed Salmon That Will Wow Your Guests

This Cajun Style Crab-Stuffed Salmon is a delicious and impressive seafood dish that’s perfect for a special occasion or a fancy dinner party. This recipe features tender salmon fillets stuffed with a savory filling made with crab meat, Cajun seasoning, and breadcrumbs. The result is a flavorful and satisfying dish that’s both rich and indulgent. The Cajun seasoning adds a spicy kick to the dish, while the crab meat adds a sweet and delicate flavor. This recipe is not only delicious, but also nutritious, as it’s packed with protein, healthy fats, and omega-3s. If you’re a seafood lover or simply looking for a new and exciting recipe to try, give this Cajun Style Crab-Stuffed Salmon a go and impress your guests with a flavorful and elegant dish.

INGREDIENTS

8 oz. Crab Meat
½ C diced bell peppers
½ C cream cheese softened
1 Tsp black pepper
1-2 Tbsp cajun seasoning
3 cloves garlic minced
1 C mozzarella cheese
¼ C grated parmesan cheese
1 Tsp smoked paprika
⅓ C green onions, diced
Lime Zest
1 lb Salmon (skin off)
Salt for taste

INSTRUCTIONS

Preheat oven to 400 degrees.
In a mixing bowl combine softened cream cheese, bell peppers, garlic, crab meat, black pepper, cajun seasoning, paprika, green onions, mozzarella, and parmesan cheese; mix and stir until well incorporated. Taste and adjust accordingly.
Butterfly salmon by cutting horizontally through the middle along one long side, leaving the other side intact. Open flat, like a book. Spread the crab meat mixture evenly across the salmon.
With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from the end and spacing evenly.
In a small bowl, whisk together melted butter, 1 tablespoon cajun seasoning, and 1 teaspoon salt. Brush the mixture evenly around the wrapped salmon. Cut salmon into 6 equal pieces, slicing between twine.
Place each piece of salmon in a baking dish and bake for 20 minutes or until the fish is done.
Garnish with diced fresh parsley leaves.
Serve and enjoy. This dish is great with veggies of your choice or rice.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

White Cod With Curry Tomato Sauce

This Alaskan white cod cooked in a curry tomato sauce is so good, easy, and is full of flavor from its combination of spices.

Ingredients

1 lb skinless white cod fillets
1/2 cup butter
1 1/2 tablespoons thyme
1/2 teaspoon garlic powder
1 tablespoon minced shallots
1 tablespoon curry powder
2 -3 tablespoon diced tomatoes
1 tablespoon freshly squeezed lemon juice
1 tablespoon chicken bouillon or 1/2 tablespoon salt for taste
1/2 teaspoon red pepper flakes optional
1 cup of water
2 tablespoons olive oil

Instructions

Sprinkle the top of the fish generously with salt and set aside.
Melt the butter in a cooking pan over medium-high heat, once the butter has dissolved, add shallots, tomatoes, curry powder, garlic powder, red pepper flakes, lemon juice, chicken bouillon and thyme cook for 1 minute. Add water and stir together. Add the fish, cover the pan and cook for about 6-8 minutes.
Serve the fish while still hot from the pan with any finishing garnishes. Enjoy this dish with rice or any side of your choice.
Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Cioppino (Fish Stew)

Ingredients

1/4 cup olive oil
fennel bulb white part only, cut into 1/2-inch dice
1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice
3 garlic cloves pressed or minced
1 teaspoon whole fennel seeds
1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
4 cups of seafood stock
1 1/2 cups of Pinot Grigio
kosher salt and freshly ground black pepper
1 pound cod fillets skin removed, cut into 2-inch dice
1 pound large shrimp peeled and deveined
1 pound scallops
1/2 dozen mussels
1/2 dozen littleneck clams
3 tablespoons parsley minced

Instructions

Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes.
Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
First, add the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring this to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Discard any mussels that have not opened).
Gently stir together being careful not to break up the fish; sprinkle with parsley. Serve with toasted french bread or slices of sourdough baguette.
Enjoy and don’t forget to hashtag, #dinnerwithtayo

Cajun Butter Salmon

Ingredients

1 or 2 Pound Salmon Filet
3 Cloves Garlic, Minced
1 Tablespoon Honey
1 Tablespoon Cajun Seasoning
Salt & Pepper to taste
Basel for garnish optional

Instructions

Preheat oven to 375 degrees. Line a large baking sheet with foil, spray with non-stick cooking spray or lightly grease with butter and set aside.
Pat the salmon dry and place on the foil.
In a small bowl whisk together the Cajun seasoning, salt, garlic powder, and pepper.
Sprinkle the seasoning evenly over the salmon, then drizzle with the honey.
Bake in preheated oven for 20 minutes until cooked through.**
Be careful with removing the pan from the oven, enjoy once ready with sides of your choice.
Don’t forget to hashtag, #dinnerwithtayo