Lemon Butter Cod Over White Wine Parmesan Zoodles

I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!

In my recent box, I received Pacific Cod, which I thought would be perfect for an end of summer zoodle dish. This meal is light and refreshing and really is meant to highlight the amazing quality of the fish.

Here’s what you’ll need:

• ½ tbsp softened butter

• 1 tsp EVOO

• 4 cloves garlic, chopped and separated

• 1/2 tsp dried parsley

• 1/4 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 3 pieces of cod

• 8 mushrooms, sliced

• 4 shishito peppers, de-stemmed and sliced

• 1/4 cup dry white wine

• 2 zucchinis, spiralized

• 1/4 cup shredded parmesan

Instructions:

1. Mix together the softened butter, EVOO, half of the garlic, dried parsley, red pepper flakes, salt, and pepper. Spread the mixture over the cod, and bake in a preheated 400 degree oven for 10-12 minutes.

2. In the meantime, heat up 1-2 tbsp EVOO in a pan on the stovetop. Once hot, add in the remaining garlic, mushrooms, and shishito peppers. Cook for 4-5 minutes until everything softens.

3. Add in the white wine and cook for 3-4 minutes until the alcohol burns off.

4. Add in the spiralized zucchinis, turn off the heat, and allow the zoodles to cook/soften for 2-3 minutes (without getting mushy). Sprinkle in the shredded parm over everything, and season with salt and pepper.

5. Split the zoodles between two bowls, and top with the baked cod.

6. Enjoy!

Salmon Breakfast Hash with MOWI Salmon

This post is sponsored by MOWI Salmon, however, I am sharing my own thoughts. All opinions are my own.

If you’ve been following along for a while now, you know that I LOVE salmon. It’s easily my favorite fish and honestly probably my favorite protein to cook. So when I received my MOWI Salmon delivery from Amazon Fresh, I was super excited! Yep, you read that right. I ordered my fish right online, and it was delivered to me fresh (never frozen) within just 48 hours. It couldn’t have been easier or more convenient!

I received the MOWI Atlantic Salmon Royal Portions which come in convenient 2 packs, and the fish just looked amazing. All of MOWI’s salmon comes in bistro cuts and has a beautiful, strong color. This color and the marbling of the fish are due to the special diet that they feed their fish. This diet is rich in marine ingredients making for some great looking salmon that’s also high in protein, vitamins, and Omega 3. All MOWI salmon is also free of GMOs, nitrates, and antibiotics and certified for food safety.

I basically knew that I wanted to cook and eat this salmon ASAP because it looked that good, so a breakfast recipe was in order. I thought it would play perfectly into an easy-to-make, flavor-packed breakfast hash, and boy was I right. This hash is good, so you might as well head on over to Amazon Fresh now to place your MOWI order because this is a must make! Let’s get to it.

Here’s what you’ll need:
(Serves 2)

-MOWI Atlantic Salmon Royal Portions 2PK
-12 oz potatoes, cut into ½” cubes
10-12 mushrooms, sliced
-1/4 red onion, chopped
-2 garlic cloves, chopped
-1 cup arugula
-2 eggs
-3 sprigs of dill
-1/4 lemon, juiced
-salt and pepper to taste

Instructions:

1. Season the salmon with salt and pepper, and bake in a preheated 425 degree oven for 12-14 minutes until cooked through.

2. In the meantime, heat up 2 tbsp avocado oil on the stove top. Add in the potatoes and cook for 10 minutes, stirring regularly.

3. Add in the mushrooms, onion, and garlic, season with salt and pepper, and cook for an additional 10 minutes, stirring regularly.

4. In the meantime, cook two eggs on the stove top over medium heat until the white is cooked through (about 5 to 8 minutes).

5. Turn off the heat under the potato and vegetable mixture, and mix in the arugula, dill, lemon juice, and more salt and pepper.

6. Using a fork, shred the salmon into smaller pieces.

7. Add the salmon to veggies and gently mix it in.

8. Split the mixture between two bowls, and top each with an egg.

9. Serve and enjoy!

Let me know what you think in the comments below, and don’t forget to head on over to Amazon Fresh and order your MOWI Salmon today. Salmon is good. MOWI is goodness.

Almond Crusted Honey Dijon Baked Salmon with Roasted Brussels Sprouts and Chili Sweet Potatoes

This post is sponsored by Blue Circle Foods, however, I am sharing my own thoughts. All opinions are my own.

Fall is without a doubt my favorite season. I love the cooler temperatures and fun holidays, but, most of all, I LOVE all of the fall foods. That’s why this almond crusted honey dijon salmon with roasted brussels sprouts and chili sweet potatoes was a no brainer! It’s packed with some of my favorite delicious  seasonal produce, and that honey Dijon almond crust on the salmon is so autumn-y and comforting.

This dish is made with Blue Circle Foods Frozen Salmon Fillets which are perfect year round since they’re stored in the freezer and can easily be defrosted whenever you’re ready to cook! I’m a huge fan of Blue Circle Foods because they’re all about promoting sustainable practices within the seafood industry. They are even certified sustainable by such organizations as Monterey Bay’s Seafood Watch, Marine Stewardship Council and Fair Trade Certified.  Additionally, all Blue Circle Foods products are free from antibiotics, GMOs, growth hormones, gluten, sugar, and synthetic pigments. Shop Blue Circle Foods here, and use the coupon code welcome2bcf at checkout to get 15% off on any Blue Circle product.

On top of being deliciously seasonal and made with sustainable seafood that you can feel good about, this dish is SO easy to make! You can literally cook it all on one pan, so there is minimal clean up. And the ingredients are so simple that you can whip it up in no time. You can even get the whole family involved because it’s just that easy! Whether they end up lending a helping hand or not, they’re sure to enjoy this one because these flavors are a definite crowd pleaser. So let’s get to it!

Here’s What You’ll Need:

-2 Blue Circle Foods Frozen Salmon Fillets, defrosted
-12 oz brussels sprouts, de-stemmed and halved
-1 sweet potato, cubed
-1/4 cup almonds, chopped
-2 tbsp avocado oil, separated
-2 tbsp honey, separated
-2 tbsp dijon mustard, separated
-1/2 tsp chili powder
-sea salt and black pepper to taste

Instructions:

1) Toss the brussels sprouts with 1 tbsp avocado oil, 1 tbsp dijon, and 1 tbsp honey, and spread out on one side of a large baking sheet.
2) Toss the sweet potato cubes with 1 tbsp avocado oil, chili powder, salt, and pepper, and spread out on the middle of the baking sheet next to the brussels sprouts.
3) Bake the brussels sprouts and sweet potato cubes in a preheated 425 degree oven for 15 minutes.
4) In the meantime, sprinkle a little salt and pepper over the salmon. Mix the chopped almonds, 2 tbsp dijon, and 2 tbsp of honey together, and spread the mixture over the tops of the two salmon fillets.
5) After the 15 minutes of cooking, add the salmon to the pan with the brussels sprouts and sweet potato and cook for an additional 10-12 minutes until the salmon is fully cooked through.
6) Serve and enjoy!

I personally love that honey dijon flavor with the added texture from the almonds. And those salmon fillets are just SO juicy and delicious! Plus, you can never go wrong with crispy brussels sprouts and sweet potatoes. Let me know what you thin in the comments below!

Five Ingredient Tuna Cakes (GF)

So if you haven't already seen me talk about Safe Catch tuna on Instagram, let me give you a little introduction. They sell pretty much the only canned tuna I will ever buy again. They have the lowest mercury limit of any tuna brand (their elite tuna is 10x stricter than FDA regulations), making it safe for both pregnant women and children to eat regularly. They test every single tuna and pack each can with just the tuna and it's natural juices. Does it get any better than that? It actually does because you can use the code allroads for 10% off your order on their website!

I've loved playing around with this tuna in the kitchen ever since discovering it, and I can't wait to bring you guys some delicious recipes here on the blog. To start it all off I made these super easy, super delicious tuna cakes. They're perfect for an easy dinner, and the leftover are great to pack for lunch.

Here's What You'll Need:

1) 5 oz Safe Catch Elite Tuna
2) 1/2 cup cooked Chosen Foods quinoa
3) 1/4 cup onion, chopped
4) 1 tbsp German mustard
5) 1 egg

Instructions:

1) In a bowl, mix together the ingredients with your hands.
2) Form the mixture into 2-3 patties (depending on size), squeezing tightly to rid of excess liquid.
3) In a pan on the stove top over medium high heat, add the patties and cook for 3-4 minutes per side. If the patty crumbles a bit when flipping, just reassemble it using a spatula. 
4) Remove from heat, serve, and enjoy!

I served mine over a couple of tomato slices. They'd also be great on their own or on top of a salad. You can add some extra mustard or hot sauce for a little kick. Let me know how you ate yours and what you think in the comments below!

Honey Sriracha Salmon Over Spiralized Broccoli Stems and Bell Pepper

So I have about a billion thoughts I want to get across in the post, and they're all a little jumbled in my head so bare with me. 

I'm a HUGE fan of spiralizing! And over the past year or so, I've come to realize how many different, amazing things you can spiralize. Two of these perhaps not-so-predictable things are bell peppers and broccoli stems. I've touched on broccoli stems with a couple other recipes and I think bell peppers once before, but I want to do a quick recap of how to spiralize each.

Broccoli stems are easy. Cut them off and shave off the side nub parts with a knife. The idea is to get the stem as cylindrical as possible, but don't go too crazy. It will be fine, trust me. Just try to get anything that's jutting out a ton off the sides. Cut the ends so they're flat, and spiralize as if it's a zucchini. 

Bell peppers seem complicated, but they really aren't. Cut off the top of the bell pepper, maybe about a centimeter below the stem, and remove the seeds from the inside. Have the open top part facing the blade when you spiralize, and the bottom of the pepper will attach the spiky end. Spiralize as you would any other vegetable. I've found that peppers tend to have a lot of juice, so just be aware you may want some paper towels nearby.

Okay, so now that we've covered how to spiralize them, I'm going to briefly touch on spiralizers. Every time I post a spiralized recipe, I get a lot of questions about which spiralizer I suggest. My major suggestion is to invest in a good one. I wouldn't settle for a small hand one, honestly, because you really won't use it that much because you just can't use it on as many things. My suggestion would be the Inspiralizer. It's comparable to some other, good quality spiralizers, but it reduces the amount of wasted vegetable which is actually a huge deal. For more information or to buy one, feel free to click the link below.

So onto the recipe. I've had the fortune of coming across Fix Hot Sauce lately, and it has literally be a game changer. It is by far the best sriracha I have ever had. They are not paying me to say this, I am not endorsed by them, it is JUST THAT GOOD. So I've pretty much been putting in on or in anything and everything. So I figured why not a nice, simple recipe with sriracha and throw in honey for a touch of sweetness.

Slight tangent here, I buy broccoli a lot. And if I buy broccoli, you pretty much know that there's some sort of broccoli stem concoction coming your way because they may be very high up there on my favorite vegetables to spiralize list. I also may or may not shop for broccoli by broccoli stem size now (insert embarrassed buldgey eyed emoji here).

So I had my broccoli stems laying around, and I thought they would be the perfect compliment to an Asian-ish salmon. Bell peppers came into my mind next, and the rest is history really.

Here's What You'll Need:

-3 red bell peppers, spiralized
-6 broccoli stems, spiralized (may need more or less depending on size)
-1 lb of salmon, cut into 3 equal pieces
-1/4 cup water
-1/4 cup Tamari (or low sodium soy sauce or liquid aminos)
-2 tbsp sriracha
-2 tbsp honey
-2 cloves garlic, minced
-1 tbsp coconut oil

Instructions:

1) Mix together the water, Tamari, sriracha, honey, and garlic in large bowl or container. Marinate the salmon pieces in the sauce for at least an hour covered in your fridge.
2) Preheat your oven to 425 degrees.
3) Cook the marinated salmon for about 12 minutes. The rule of thumb is 4-6 minutes per half inch thickness, so times may vary. DO NOT THROW OUT THE REMAINING MARINADE. You'll be using it as a sauce. 
4) In the meantime, heat up the coconut oil in a large skillet over medium high heat. Toss in the broccoli stems and cook for about a minute.
5) Add in the bell pepper and cook for another minute or so.
6) Add in the leftover marinade and let it cook for 3-5 minutes.
7) Once the salmon is cooked, remove it from the oven.
8) Plate the pepper and broccoli stem mixture and top each with a piece of salmon.
9) Enjoy!

Not a fan of spiralizing or not want wanting buy a spiralizer at the moment? Feel free to make the salmon alone. I served mine in a variety of ways over on my Instagram, and you can still save the marinade to use as a sauce.

Let me know what you think in the comments below!