Halibut Olympia

This is a family favorite we had in Alaska all the time and now I do it with any white fish. However I do all sorts of variations of this now to change up the flavors.

onions, sliced
1/4 c sour cream (I use yogurt)
1/4 c mayo
parmesan
garlic powder
lemon juice
salt and pepper to taste

1. Sautee onions in oil/butter and place on bottom of buttered dish.
2. Place fish on onions.
3. Mix mayo, cream, parmesan, garlic, lemon juice and seasonings; spread on top of fish.
4. Cover dish with foil and cook 30 mins on 375. Then uncover and cook or broil a few more minutes.
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My simplified version of this is to sautee onions, put fish over top, then spread minimal amount of homemade mayo/yogurt directly on top (about 2 T) and add garlic power (or other seasonings like dill). Then I pop it in the toaster oven and broil for about 10 mins total. It doesn't even need parmesan or lemon juice (depending on the type of fish).

Complete Meal: Naked Salmon Salad

Yes...the title is interesting. Let me tell you why I picked it. Paul and I are doing a two-week gluten-free, processed sugar-free, dairy-free nutrition experiment--kind of like a detox. So we needed to figure out what to eat for lunch on Saturday, since we were running around without much time. We popped salmon patties in the toaster oven and opened a can of kidney beans and grabbed some spinach. And then we had a salmon salad of sorts, but all separate on the plate. And I thought it was simply delicious--as in simple + yummy (nothing amazing in others' eyes, I'm sure...but soo healthy and easy). And since it was like a salad that wasn't put all together I thought of "Undressed Salad." And Paul said that would be a Naked Salad then. And that title stuck. :) We had it Sunday for lunch too, because I thought it so yummy.

1 Salmon patty (from Costco, or just a fillet)
2 handfuls spinach
1 dollop of mustard
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1/2 can kidney beans
dash of onion pwder
dash of garlic pwder
salt to taste

Optional:
1 serving of a grain (quinoa or millet, cooked)
dash of cumin
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1. Cook salmon in toaster oven 10 mins at 375.
2. Place fish on a bed of spinach on your plate.
3. Warm can of beans (if desired) and add seasonings. Then place next to spinach/fish (and on top of grain if you chose that addition to the meal).
4. Add the dollop of mustard on the plate somewhere.

We eat a bite of fish with spinach and add a bean or two, then slide the fork into the mustard sometimes. So you're basically eating it all together in a salad, but they're all still separate on your plate. :) With millet and the beans you're getting a complete protein! Paul chose how to season the beans....he's surprisingly amazing when it comes to playing with seasonings--he always smells them and decides. He must have an good nose for smells, because he always picks good spice combos.

Honey Dijon Baken Fish

2 T butter, melted

3 T Dijon mustard

1 T honey

1/4 c. dry bread crumbs

1/4 c. finely chopped pecans

4 t. chopped fresh parsley

4 (4 ounce) fillets salmon

salt and pepper to taste

1 t. lemon juice (opt.)

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and honey (and opt. lemon juice if you're not using salmon). Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.

Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper.

*This was great! We tried it on flounder with lemon juice and it was just as good as with salmon. Also, I was low on bread crumbs so I also added in flax seed meal. And if you don't have pecans, try another nut or seed (I've used hemp seed before which works). The colors of this meal are great when served with slightly crunchy asparagus! We didn't even need anything else on our plate besides these the fish and greens.

**from allrecipes.com

Salmon Croquets

1 salmon fillet (or canned salmon)
1 c. rice, cooked
2 eggs
1/2 t. ground red pepper
salt and pepper to taste
saltines, crushed
butter for sauteeing

1. Mix everything together, with just enough saltines to help things stick together, but still stay a little moist.
2. Put butter in the pan on med heat and place flattened spoonfuls of mix into pan and cook about 3 minutes on each side.

*you can do bite-sized croquets or full-size patties. I add some spinach cut in little pieces and some ground flax seed, but you can try may other variations. These taste good with yummy cheesy mash potatoes (from the Tolleys)

Parmesan Breaded Fish

1 lb fresh fish
1/4 c milk
1/4 c flour
1/3 c bread crumbs
1/4 c parmesan, grated
1/2 t. dill
1/8 t. pepper
2 T butter, melted

1. Put milk in one bowl. Flour in another. Crumbs, parmesan dill and pepper in another.
2. Cut fish in to bite-sized pieces and dip in milk, then flour (coat all sides), then breadcrumb mixture.
3. Place pieces on a greased sheet and bake 6-9 mins at 450 degrees. (Broil 1-2 mins for extra crispy.)
4. Drizzle the butter over top for complete yumminess (or you could've put the melted butter in with the crumb mizture, but I think it tastes better at the end).