For my contribution to Food Renegade's Fight Back Friday this week, I am sharing a few of our family's favorite fish/seafood recipes. Our family is following tradition in observing the season of Lent by foregoing meat on Fridays, instead eating only fish. To keep it interesting, I've began experimenting with different methods of preparation and recipes. Fish is not at all difficult to prepare and is one of the most nutrient-dense foods one can consume. A few of fish's benefits:
*promotes excellent growth and bone structure
*rich source of iodine and zinc, minerals that are a little difficult to get in the average person's diet.
*deep-sea oily fish (tuna, mackerel, salmon, etc...) are particularly high in omega-3's, crucial for vibrant, healthy skin and hair, as well as a proven method of treating depression, especially postpartum depression.
*good source of fat soluble vitamins A and D.
Here are some of my favorite recipes:
4 salmon fillets, boned and skinned
1 tbsp. fresh grated ginger
3 garlic cloves, smashed
1 tbsp. toasted sesame oil
1 tbsp. rice vinegar
1 tbsp. raw honey
1/2 c. naturally fermented soy sauce
Place salmon on a broiler pan; in a glass jar with a lid, combine the rest of the ingredients. Shake vigorously. Baste each salmon fillet with the sauce; place in oven and broil under very low heat for 6-8 minutes, basting frequently. Drizzle a bit of the terriyaki sauce over the salmon before serving.
Salmon Cakes with Lemon-Caper Mayonaise
1 can salmon, drained and flaked with a fork
1 tsp. dried parsley
1 tsp. each dried oregano, summer savory and basil
1 tbsp. mayonaise
1 clove garlic, minced
1 small onion, minced
2 tbsp. bread crumbs
coconut oil for frying
Combine all ingredients in a large mixing bowl; mix until well-combined. Form into medium-size patties and fry in coconut oil for 5 minutes on each side.
1 c. mayonaise
juice of 1 small lemon
1/2 tbsp. capers
Combine all ingredients.
You can also check out my recipe for Shrimp Caprese here.