Seafood

Tuna Salad with Beans

Tuna Salad with Beans

jmckenziend
Tuna Salad with Beans
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Tuna Salad with Beans

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

0

minutes

Ingredients

  • 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed

  • 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)

  • 1 large red bell pepper, finely diced

  • 1/2 cup finely chopped red onion

  • 1/2 cup chopped fresh parsley, divided

  • 4 teaspoons capers, rinsed

  • 1 1/2 teaspoons finely chopped fresh rosemary

  • 1/2 cup lemon juice, divided

  • 4 tablespoons extra-virgin olive oil, divided

  • Freshly ground pepper, to taste

  • 1/4 teaspoon salt

  • 8 cups mixed salad greens

Directions

  • Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl.
  • Season with pepper.
  • Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
Tilapia Tacos

Tilapia Tacos

jmckenziend
Tilapia Tacos
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Tilapia Tacos

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 4-6 ounces tilapia fillets

  • cayenne pepper to taste

  • 2 tbs extra virgin olive oil

  • red and yellow pepper, thinly sliced

  • 2 scallions, diced

  • 2 garlic cloves, minced

  • 2 tbs chopped fresh cilantro

  • bibb or butter lettuce leaves

  • small avocado, thinly sliced

Directions

  • Season tilapia with cayenne pepper, and set aside.
  • Heat oil in a cast iron skillet over medium flame. Add pepper and scallions. Sauté for three minutes. Toss in garlic and continue cooking for one minute.
  • Move veggies to sides of pan, making room for fish in the center. Add fish to pan and cook for four minutes, turning at the halfway point.
  • Remove fish from pan and cut into bite-sized pieces. Cover with veggies and sprinkle with cilantro. Carefully scoop into lettuce leaves and top with avocado slices.
Sautéed Shrimp with Fennel

Sautéed Shrimp with Fennel

jmckenziend
Sautéed Shrimp with Fennel
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Sautéed Shrimp with Fennel

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 large fennel bulb, cored and cut into 2-inch-long strips (about 4 cups)

  • 1 15-ounce can diced tomatoes, preferably fire-roasted

  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried

  • 1 pound peeled and deveined raw shrimp (21-25 per pound)

  • 2 tablespoons capers, rinsed

  • 1/4 teaspoon freshly ground pepper

  • 1/4 cup crumbled feta cheese

Directions

  • Heat oil in a large skillet over medium heat.
  • Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes.
  • Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds.
  • Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes.
  • Stir in capers and pepper.
  • Serve sprinkled with feta.

Notes

  • Serve as is for a Keto or low carb meal. Omit feta cheese for a dairy-free meal.
Salmon Panzanella

Salmon Panzanella

jmckenziend
Salmon Panzanella
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Salmon Panzanella

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

25

minutes
Cooking time

10

minutes

Ingredients

  • 8 kalamata olives, pitted and chopped

  • 3 tbsp. red wine vinegar

  • 1 tbsp. capers, minced

  • freshly ground pepper to taste

  • 3 tbsp. extra virgin olive oil

  • 2 slices day-old whole wheat bread, cubed

  • 2 roma tomatoes, chopped

  • 1 medium cucumber, chopped

  • ¼ cup thinly sliced red onion

  • ¼ cup thinly sliced fresh basil

  • 1 pound centre cut salmon, cut into 4 steaks

  • ½ tsp. coarse sea salt

Directions

  • Preheat grill to high.
  • Whisk olives, vinegar, capers and pepper in a large bowl.
  • Add bread, tomatoes, cucumber, onion and basil.
  • Oil the grill. Season both sides of the salmon with salt and pepper. Grill 4 – 5 minutes per side until cooked through. Divide the salad among 4 plates and top each with a piece of salmon.
Quinoa Salmon Burgers

Quinoa Salmon Burgers

jmckenziend
Quinoa Salmon Burgers
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Quinoa Salmon Burgers

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • 3 to 4 green onions,

  • 1 large handful fresh cilantro

  • 1 to 2 tsp. lemon zest

  • ½ tsp. sea salt

  • Freshly ground black pepper

  • 1 to 1 ½ pounds raw wild salmon, skinned and deboned

  • 1 cup cooked quinoa

  • Olive oil or coconut oil for pan frying

Directions

  • Using a food processor fitted with the “s” blade process the green onions, cilantro, lemon zest, salt, and black pepper until it is finely minced. Add the salmon and quinoa and process again until desired consistency – leaving some chunks of salmon.
  • Form into 6 patties and place onto a plate.
  • Heat a large skillet over medium to medium-high heat.
  • Add a tablespoon or so of oil and place a few patties in the skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little.
Pan-Fried Salmon with Tomato Couscous and Asparagus

Pan-Fried Salmon with Tomato Couscous and Asparagus

jmckenziend
Pan-Fried Salmon with Tomato Couscous and Asparagus
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Pan-Fried Salmon with Tomato Couscous and Asparagus

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

1

servings
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • ½ cup couscous

  • Boiling water

  • 1 4oz. salmon fillet, skin on

  • Salt and pepper

  • Handful of asparagus, trimmed

  • Extra virgin olive oil

  • Half a zucchini

  • 1 tomato, diced

  • Squeeze of fresh lemon

  • 1 tbsp. fresh cilantro or parsley, chopped

  • 1 tbsp. Greek yogurt

Directions

  • Place couscous in bowl. Pour boiling water until about water is 1 cm above couscous line. Cover with plate or lid. Set aside.
  • Heat non-stick pan on medium high heat. Score salmon fillet on skin side. Season both sides of fillet with salt and pepper. Put fillet skin side down on one side of pan. Press salmon down onto pan with hand or spatula for about 10 seconds to help crisp skin.
  • Cut asparagus into pieces. Drizzle some olive oil into pan and add asparagus. Stir occasionally. Flip fish.
  • Cut zucchini into pieces (similar size as asparagus). Add zucchini to pan with asparagus and fish.
  • Remove salmon from pan once cooked through.
  • In bowl, add diced tomato. Drizzle with olive oil, season with salt and pepper. Add a lemon juice and some chopped cilantro. Fluff couscous, and add to tomato mixture.
  • Plate couscous, and top with asparagus, zucchini and salmon. Finish with a spoonful of Greek yogurt.

Recipe Video

Notes

Lemon Dill Salmon

Lemon Dill Salmon

jmckenziend
Lemon Dill Salmon
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Lemon Dill Salmon

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 2, 3-oz. salmon fillet

  • 1 garlic cloves, finely chopped

  • ½ tbsp. lemon juice

  • ¼ cup fresh dill, chopped

  • 2 tbsp. olive oil

  • Salt and pepper

  • 6 lemon slices

Directions

  • Preheat oven to 400 degrees.
  • In small bowl, mix garlic, lemon juice, dill and olive oil.
  • Season with salt and pepper.
  • Arrange fish on a pan lined with parchment paper.
  • Spread a layer of dill mixture on each fillet.
  • Arrange 3 lemon slice on top each fillet.
  • Bake for 25-30 minutes until fish is flaky, but still moist.
  • Optional: marinate the fish in the dill mixture for 3 hours before baking.

Notes

Grilled Shrimp and Cannellini Bean Salad

Grilled Shrimp and Cannellini Bean Salad

jmckenziend
Grilled Shrimp and Cannellini Bean Salad
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Grilled Shrimp and Cannellini Bean Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

20

minutes
Cooking time

4

minutes

Ingredients

  • 1 tsp. finely grated lemon zest

  • ⅓ cup lemon juice

  • 3 tbsp. extra virgin olive oil

  • 2 tbsp. fresh oregano, minced

  • 2 tbsp. fresh sage, minced

  • 2 tbsp. fresh chives, minced

  • salt, pepper to taste

  • 2 15-ounce cans cannellini beans, rinsed

  • 12 cherry tomatoes, quartered

  • 1 cup celery, finely diced

  • sweet onion, finely diced

  • 24 raw shrimp

Directions

  • Preheat the grill to medium-high or heat a grill pan on medium-high.
  • Mix the first 7 ingredients together in a large bowl. Remove 2 tbsp and reserve in another bowl. Add beans, tomatoes and celery to the large bowl and mix well.
  • Thread shrimp onto skewers and grill for about 4 minutes, until pink and firm.
  • Serve the shrimp on the bean salad, drizzled with the reserved dressing.
Grilled Honey Glazed Halibut

Grilled Honey Glazed Halibut

jmckenziend
Grilled Honey Glazed Halibut
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Grilled Honey Glazed Halibut

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

45

minutes
Cooking time

15

minutes

Ingredients

  • 1/4 cup honey

  • 4 garlic cloves minced

  • 1 tsp ginger

  • 1 tbsp ghee

  • 1/4 cup coconut aminos

  • 1 tbsp fresh thyme

  • Sea salt and black pepper to taste

  • 4 halibut fillets

Directions

  • In a small pan, whisk together honey, garlic, ginger, aminos, ghee, thyme, salt and pepper, to taste.
  • Place halibut into pan and coat with mixture
  • Refrigerate for 15 minutes, flip halibut in pan and re-coat other side. Refrigerate for another 15 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Remove halibut from marinade, shake off excess, and discard remaining marinade.
  • Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Notes

Barbecued Rainbow Trout & Spinach Salad

Barbecued Rainbow Trout & Spinach Salad

jmckenziend
Barbecued Rainbow Trout & Spinach Salad
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Barbecued Rainbow Trout & Spinach Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

40

minutes
Cooking time

20

minutes

Ingredients

  • 4 lb rainbow trout

  • 1 onion, chopped

  • 2 leeks, chopped

  • 1 c spinach

  • 1/2 c shredded carrot

  • 1/2 cup sprouts

  • 1/2 c flax seeds

  • 1 tsp lemon juice

  • dash sea salt

  • 1 tsp dill

  • 1/2 avocado

  • 1 tbs olive oil

Directions

  • Fill cavity of fish with chopped onions and leeks.
  • Sprinkle lemon juice over fish, along with dill, salt and garlic.
  • Wrap fish in foil.
  • Barbecue fish approximately 10 minutes each side or until fish flakes easily.
  • Toss spinach, sprouts and shredded carrots. Combine with olive oil, flax seeds, avocado and sea salt.
  • Serve trout with salad.