Salmon patties

These patties were amazing. My toddler loved them and it was the first thing that dissapeared from his plate even though there were sweet potatoes on there which he loves. And they were super simple to make as well. I served ours with some roasted sweet potato, pumpkin and a quinoa salad. Recipe is from the Swedish website Tasteline

Ingredients
serves 4
600 g salmon fillet
1 tsp salt
1 tsp lemon juice
1½ tbsp mustard
1 egg
50 ml cream
fresh dill (add as much as you prefer)
pepper to taste

Add all the ingredients to a food processor and process until its all mixed together. Add some oil of choice to a frying pan on medium heat. Put about 1-2 tablespoons of mixture to make patties and fry for about 2-3 minutes on each side.

Smoked salmon and veggie frittata

It's been a while since I've posted anything. I've been a bit preoccupied with a little man that arrived in the beginning of August. I haven't really had time to make that many new things and the ones that I have made I haven't really had time to post about. Anyway, hopefully I'll have a little bit more time in the future to both cook, bake and post some recipes.

We had some smoked salmon in the fridge and I was thinking about what I could do with it other than have it for breakfast. So I decided to make a frittata for dinner. Result: delicious. Unfortunately I didn't manage to take a picture of it though. Next time :)

Ingredients
serves 3-4
8 eggs
100-150 g smoked salmon, diced
1 small red onion, halved and thinly sliced
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 boiled potato, sliced
2 tbsp chopped fresh dill
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Preheat oven to 180° Celsius. Sauté onion, capsicum and carrot in butter. Whisk eggs in a large bowl, add the salmon, cooked veggies, garlic powder, onion powder, dill, salt and pepper. Pour the mixture into a oven proof frying pan (or greased glass baking dish) and press down the potato slices. Bake for 20-30 minutes or until middle of frittata is completely cooked through. Serve with a salad and some sour cream.

Fish and tomato soup

This recipe is from a Swedish website tasteline.se. The original recipe has saffron in it but I'm not a huge fan of saffron so I skipped that and added some other ingredients as well. I was very happy with the result.

Ingredients
serves 4
2 red onions
3-4 garlic cloves
½ red chili
2 carrots
1 capsicum
4 broccolini stalks
500 ml tomato passata
200 ml stock (I used beef because that's what I had at home)
400 ml water
1 bay leaf
400-500 g fish (I used 200 g salmon and 250 g white fish)
salt and pepper to taste
cayenne pepper to taste

Slice the carrots and cut the capsicum and broccolini into bite-size pieces. Put aside for now.
Chop the onion and finely chop the garlic and chili. Heat up a large pot over medium heat and add some grease (I used ghee). Fry the onion, garlic and chili for a couple of minutes. Add the other veggies together with the passata, stock, water and bay leaf. Bring to a boil and let it simmer for about 15 minutes.
Cut the fish into smaller pieces and add this to the soup. Let it simmer for another 5 minutes or until the fish is cooked through. Season with salt, pepper and cayenne.

Salmon with broccolini and asparagus

This recipe is from againstallgrain.com. She has a very good website with very pretty photos and a mix of different recipes. This recipe was very simple and tasty.

Ingredients
serves 3-4
3-4 salmon fillets, boneless and skinless
3 tbsp gluten-free soy sauce
1 tbsp fish sauce
2 tsp coconut sugar or honey
1/4 tsp grated ginger
1/4 tsp crushed garlic

250 g broccolini, trimmed
250 g asparagus, cut into 5 cm pieces
2 tbsp olive oil
2 tsp fresh lemon juice
3 garlic cloves
1/4 tsp sea salt
pinch cracked pepper

Preheat the oven to 200 degrees Celsius.
Mix the soy sauce, fish sauce, coconut sugar, ginger, garlic, salt and pepper in a bowl. Place the salmon pieces on a baking dish and pour the marinade over fish. Roast in the oven for about 15 minutes.
For the greens; add all the ingredients to a bowl and toss to coat. Spread the vegetables on a baking tray lined with baking paper and roast for 15-20 minutes.

Creamy fish stew with bacon

We had this for dinner a couple of days ago and it turned out to be quite good. It sounds a bit strange maybe but the end result is good. The recipe is from undervarttak.blogspot.se

Ingredients
serves 2-3
500 g white fish, diced
125 g bacon, diced
400 ml coconut milk
2 tbsp Dijon mustard
200 ml chopped chives
2 tomatoes, seeded and diced
1 capsicum, diced
1 onion, diced

Heat a frying pan and add the bacon. Fry for a few minutes then add the onion.
Whisk together the coconut milk and Dijon in a bowl and pour this over the fried bacon. Add the chives, mix together and let it boil for about 15 minutes until it has thickened a bit.
Add the fish and the capsicum and let it simmer together for another 4-5 minutes.
Put in the tomatoes, add them to the stew and let them get warm.

Creamy chorizo and fish

So I don't quite know what has happened with my memory. I decided yesterday to pick up a piece of cooked chicken and some broccoli at the supermarket on my way home because I didn't feel like cooking anything too hard. I went to the supermarket, started to walk home. After about 5 minutes I realised that I didn't buy any chicken or broccoli....*sigh*
So when I came home I just had to look to see what we had at home and I actually managed to make up something that was quite nice. Possibly a bit strange to many people but it worked.

Ingredients
serves 1-2
1 piece of white fish, diced
1 chorizo, peeled and sliced
1 small onion, diced
1 capsicum, diced
100 ml coconut milk
1 tbsp sambal oelek
salt and pepper

Heat a frying pan to medium heat and add a bit of butter. Add the chorizo and fry for about 1-2 minutes on each side. Set aside on a piece of paper towel. If you don't have enough grease in the pan from the chorizo, add some more butter, otherwise just add the onion. Fry for a couple of minutes, then add the capsicum. Fry for another few minutes, add the fish and the sambal oelek. Fry together for a couple of minutes and then add the coconut milk. Let it simmer for a few minutes then add in the choizo and mix together. Serve with a side of greens.

Nut crumbed fish with lime and coriander butter

We made this dish last night and it turned out to be incredibly tasty. I got the recipe for the butter from http://eatdrinkpaleo.com.au/ and the fish I came up with myself. We served it together with some steamed broccoli and green beans and put some butter on top of it all at the end. Unfortunately I forgot to take a photo of it but you just have to believe me that it looked good too. Also, you'll probably have some chopped nuts left over after making it but then you can always use that for some other yummy recipe.

Ingredients
serves 4 
80 ml macadamias
160 ml walnuts
200 ml almonds
100 ml coconut flour
2 eggs
4 white fish fillets
100 g butter
2 tbsp coriander
zest and juice from 1 lime
butter for frying
salt and pepper to taste

Place the nuts together in a food processor and chop to your liking.
Beat the eggs lightly in a shallow bowl and place your chopped nuts and coconut flour on two separate plates. Firstly dust the fish fillets in the coconut flour, then dip it in the beaten eggs and lastly crumb it with the nut mixture. Sprinkle some salt and pepper on each side. Fry on medium heat for about 3 minutes each side or until golden.
Place 100 g butter together with the coriander, lime zest and lime juice in a food processor and process until completely mixed together. Season to taste with salt and pepper a mix again.

Garlic and lemon prawns with zoodles

I love zoodles (zucchini noodles) and I keep trying to find easy and delicious recipes to have it more often. This time I found a very easy recipe at fastpaleo.com but I changed the recipe a bit.

Ingredients
serves 2
2 medium zucchinis
12-15 large prawns, peeled and deveined
½ tbsp extra virgin olive oil
2-3 cloves garlic, crushed or grated
1 tbsp minced fresh parsley
Zest from one lemon
Juice from ½ lemon
½ avocado, mashed
pinch salt and pepper
1 tbsp butter
2 cups baby spinach

Mix together olive oil, avocado, crushed garlic, lemon juice, zest, parsley, and salt and pepper to taste.
Make noodles from zucchini using a julienne peeler or cut into thin strips. Place zoodles in a strainer or colander. Sprinkle noodles with salt, toss and let sit for 10-20 minutes to release liquid.
Drain water from zucchini and pat dry with paper towels. Heat butter over medium heat and have all your ingredients ready to go.

Add shrimp and cook for about 30 seconds. Flip the shrimp, cook for another 30 seconds, then add the zoodles. Toss a few times to coat. Add spinach, continue tossing gently and cook for a minute or two until zoodles are cooked to preference and shrimp is cooked through. Turn off the heat and mix in the avocado mixture.

Easy salmon and potato bake

Found this recipe on a Swedish website called http://www.alltommat.se and thought it would be a perfect dinner for Friday night and it turned out to be extra perfect because with the massive cold I've caught I was really not feeling like standing over the stove or chopping lots of different things. This was super easy and didn't require too much preparation.

Ingredients
serves 2-3
500 g salmon fillets (without skin and bones)
600 g potatoes
1 onion
6 sun-dried tomatoes in oil
2 tbsp of the oil from the tomatoes
1½ tsp salt
½ tsp black pepper
1 garlic clove

Preheat the oven to 225 degrees Celsius.
Peel and cut the potatoes and onion in chunks. Put them on a big oven tray. Pour over 1 tbsp of the oil and mix around. Cook in the middle of the oven for about 20 minutes.
Cut the salmon into big pieces and once the potatoes are done. Take them out and add the salmon to the tray. Season with salt and pepper and cook everything for another 10 minutes.
Roughly chop the sun-dried tomato and mix it with the other 1 tbsp of oil and the garlic clove.
Pour the tomato mix over the salmon and potatoes once done.
We served ours with some steamed broccoli and homemade aioli.

Salmon and brussel sprout gratin

Once again I've got this recipe from http://undervarttak.blogspot.se. I think I'll be making quite a few other recipes from this website/blog this weekend. They have so many good ones.

Ingredients
serves 2-3
500 g salmon fillets
500 g fresh brussel sprouts
2 garlic cloves
1 lemon
50 ml chopped parsley
100 ml coconut milk
Salt and pepper to taste
Olive oil

Preheat the oven to 225 degrees Celsius.
Clean, half and pre-boil the brussel sprouts for about 4 minutes.
Pour out the water and pour a little bit of olive oil on them. Crush the garlic over the sprouts and mix around. Add in the parsley, salt and pepper and mix.
Get the skin of the salmon fillets and cut into cubes. Add the salmon to the brussel sprouts and carefully mix around. Squeeze in the juice from the lemon.
Pout everything into an ovenproof dish and pour over the coconut milk.
Cook in the oven for about 20-25 minutes.

Pesto prawn pasta

So I made pesto as you could see in the previous recipe but I didn't quite know what to use it for so I made up this recipe (with inspiration from a Jamie Oliver recipe) which turned out really well.

Ingredients
serves 2
1 onion, diced
1 capsicum, diced
200 g prawns
1 tbsp white wine
2 tbsp chicken stock
3 tbsp pesto
2 medium sized zucchinis, julienned
1 handful mixed lettuce leaves (or just ruccola is fine as well)
salt and pepper to taste
pine nuts
butter to cook with

Start off by making the zucchini pasta. Follow everything except for the last step; sauteing them in olive oil.

Chop up your veggies while the zucchini is draining.
Heat up a pan on medium heat and add the butter. When hot, add in the onion and saute for about 3 minutes. Add the capsicum and saute for another 2 minutes. Add in the wine and the chicken stock and let it simmer for about 5 minutes or until the liquid has evaporated. Add the prawns and let them fry for 3 minutes, until they are almost cooked through. Then add the pesto and mix around so that everything is covered with pesto. Add the zucchini pasta, mix through carefully and heat up for a couple of minutes. Last, add the lettuce and mix through. Season with salt and pepper and serve with some toasted pine nuts.

Paleo Paella

I think this is our new favourite dish. It was so tasty and not that difficult to make. Once again I got the recipe from eatdrinkpaleo.com.au although we changed a couple of thing.

Ingredients
serves 3-4
10 prawns, peeled and devined, keep the tails on
1 medium free range chicken breast, diced
1 medium chorizo, skin off and diced
1/2 head of cauliflower, broken into florets
1 onion, chopped
1 red capsicum, chopped
1/2 long red chili,finely chopped
3 garlic cloves, finely chopped
1 tsp sweet paprika
1 tsp smoked paprika (or use all sweet)
1/4 cup white wine
1 tbsp tomato paste
1/2 cup chicken or vegetable stock
1/2 lemon, juice only
butter/ghee
extra virgin olive oil
sea salt
black pepper

Using a processor, or chopping by hand, turn cauliflower into tiny diced pieces resembling the size of rice. Prepare meats and the rest of ingredients so that you have everything ready.

Heat 1 tsp of ghee or butter in a large frying pan until hot. Add sliced chorizo and cook on both sides for 1-2 minutes or until browned and crisp (medium-high heat). Remove chorizo to a plate but reserve the fats that came from the sausage. Add prawns and cook on each side for 30 seconds, sprinkle with a little salt and remove to a plate. Finally, add chicken with a little more ghee. Cook chicken for about 2 minutes until slightly browned on all sides. Remove to a side plate as well.

Keeping the heat on medium, add 3-4 tablespoons of olive oil to the same frying pan. Add onion, red peppers and chili and cook for 2-3 minutes. Add paprika, garlic, a pinch of salt and stir through. The oil will start to get absorbed and the mixture will start to caramelize.

Pretty much after you stir everything together, add white wine and let it bubble away for 30 seconds. Add tomato paste and stock and cook on low heat for 5 minutes until onion and red peppers are softened and the sauce is thickened slightly.

Finally add the pre-cooked chicken back together with the cauliflower rice. Mix through, add a little more olive oil, another pinch of salt, chorizo and prawns. Stir and cook for about 2-3 minutes and drizzle with the lemon juice to finish it off. Serve with some chopped spring onions and a sprinkle of paprika.

Thai crab cakes

This is a version of traditional crab cakes with a Thai flavour.

340 g crab meat, drained
100 g white fish
1 tbsp red curry paste
1 small sweet potato, boiled and mashed
1 garlic clove
2 spring onions, chopped
1 egg
1 tbsp coconut flour
a splash of lime juice
a few drops of fish sauce
100 ml almond flour
coconut oil

Mix the fish to mince in a food processor and add the crab meat together with the rest of the ingredients. Shape patties to the size that you want them (tip: it will be easier to shape the patties if you slightly moist your hands). Place in the fridge for at least 30 minutes. Pour almond flour on a plate and coat the patties with some flour on each side. Heat up a frying pan and put in some coconut oil. Fry the patties for about 2 minutes on each side.

Smoked salmon with sweet potato salad

A very simple dish which doesn't need much preparation at all.

Ingredients
1 sweet potato
1 handful ruccola leaves
½ avocado
1 tomato
2-3 slices of smoked salmon
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp wholegrain mustard
salt and pepper to taste

Peel and chop the sweet potato to slightly bigger pieces. Roast in the oven on 200 degress for 10-15 minutes. Let them cool. Chop the avocado and tomato into pieces and mix this together with the ruccola.
Mix the ingredients for the dressing in a bowl and pour over the salad.

Fish with carrot salsa

I really couldn't think of what to have for dinner tonight but I took out a piece of fish of the freezer earlier so I needed to do something with that. Since I wasn't feeling like cooking too much I just threw together some veggies and fried the fish.

Ingredients for salsa
2 carrots
½ red onion
1 garlic clove
2 tomatoes
½ tbsp olive oil
2 tsp balsamic vinegar
dried basil
salt and pepper

Chop the red onion finely and crush the garlic clove. Finely chop the tomatoes and finely slice the carrot. Mix it together in a bowl. Add the oil, vinegar, herbs and spices. Just fry the fish in some butter and season with salt and pepper. Very easy.

Steamed salmon with vegetable rice and sauce of roasted capsicum

I've been thinking about this dish for a while but I just never got a chance to make it. Now I had time and it turned out quite well actually. It's the first time I steam salmon and the result is actually better than I expected.

Ingredients
Rice
300 ml rice
500 ml water
½ yellow capsicum
1 big red onion
2 garlic cloves
2 carrots
1 tomato
3 tbsp olive oil
50 ml water
salt and pepper
paprika powder
garlic powder
dried parsley

Salmon
2 salmon fillets
paprika powder
dried parsley
salt and pepper
lemon juice

Roasted capsicum sauce
180 g roasted capsicum from a jar
1 tbsp olive oil
salt and pepper
1 pinch chili powder (or however much you want)
1 tsp garlic powder

Start with boiling the rice. We have a rice cooker so the measurements of water vs. rice might be slightly different for someone else. Cook according to the packet. Chop the vegetables into slightly smaller bit size pieces. Fry the vegetables on medium heat in some of the olive oil. Lower the heat and let them cook until soft. Once the rice is ready then add it to the vegetables. Add the water together with all the herbs and spices. Mix it all together and then add the rest of the olive oil and mix in.

For the salmon; place the two salmon pieces on a piece of aluminium foil. Make sure you have enough foil so that you can wrap it around the salmon. Squeeze over some lemon juice. Put the salt, pepper, paprika powder and dried parsley on top of the salmon and close the foil. Put in a steamer and steam for about 10-15 minutes depending on how big your salmon pieces are.

Add all the ingredients for the sauce in a blender and blend until it becomes a liquid. Season with whatever you feel like.

Bacon wrapped cod with roasted veggies

Ok, this combination might seem a bit weird but it did actually work quite well together.

Ingredients
serves 2
1 red capsicum
1 green capsicum
1 small zucchini
1 eggplant
1 onion
2 garlic cloves
2 tbsp olive oil
dried basil
dried rosemary
salt and pepper
2 pieces of cod
8 pieces of bacon
pepper

Preheat the oven to 225 degrees,
Finely chopped the onion and garlic. Cut the capsicums, eggplant and zucchini in big pieces.
Put the onion and garlic in an oven proof dish together with the olive oil. Put in the oven for about 5 minutes.
Take out and add the other veggies together with salt, pepper, basil and rosemary. Cook in the oven for 15-20 minutes.

Put pepper on the top of the cod. Wrap each piece of cod in four pieces of bacon. Put in an oven proof dish and cook in the oven for 10 minutes.

Salmon tikka masala

Today I got home quite late to start cooking so this recipe was perfect. Really easy and really quick recipe. I can't take the credit for it though as I found it here: http://cavemanstrong.com/2011/04/paleo-salmon-tikka-masala/. Be aware of the cooking time though. I had mine on for less than 8 minutes per side and mine turned out a bit overcooked so just pay attention.

Ingredients
(serves 2)
2 salmon fillets
1 lemon
1 tsp paprika powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric
1 tbsp coconut oil

Rinse the two pieces of salmon. Squeeze lemon juice over the top of salmon filets. Mix the spices together and spread on a flat plate. Place the salmon filet face down on the mix to cover the top with a thick layer of spices. Heat up the coconut oil in a frying pan on medium-low heat and add the filets face down. Keep the filets face down for 5-10 minutes then flip for another 5-10 mins covered. Cooking time will vary depending on the size and thickness of filet.

Cajun salmon

I looked in the Paleo recipe book once again to try and get inspiration about what to do with salmon. I found this recipe and thought that it sounds easy and tasty. The recipe is quite quick to make and depending on what you chose to have as a side dish you can have dinner ready in just over half an hour. Perfect for the days you come home tired from work. I served my salmon with some fried onion, bacon and spinach and also a couple of boiled beets.


Ingredients
(serves 2)
2 salmon fillets
½ tbsp cumin powder
½ tbsp coriander powder
½ tbsp garlic powder
1 tbsp paprika
½ tbsp ground pepper
½ tbsp dried thyme
½ tsp dried oregano
grass-fed butter for frying

Combine all the spices in a bowl and season with sea salt to taste. Use the spice blend and rub the salmon fillets on both sides, cover with plastic wrap and let stand at room temperature for 30 minutes. Heat a frying pan on a high-heat and melt some cooking fat. Place the salmon fillets in the pan and cook for 2 minutes on the first side, without moving them. After 2 minutes, turn them over and cook for another 2 minutes.

Fish patties with thai flavours

For once I haven't actually taken this recipe from anywhere but I made it up myself. I got inspired last time I made fish patties (Fish patties with mango salad) but decided to make a Paleo version of it. The result was quite ok. The flavour is really good but the texture could've been a bit better. Next time I think I will put slighly more coconut flour in. This recipe is very easy and very quick. I served mine with some blanched spinach.

Ingredients
(serves 2)
300 g white fish fillets
1 tbsp red curry paste
50 ml coconut milk
1 egg
1 tbsp coconut flour
a splash of lime juice
salt and pepper

Blend the fish to mince together with the curry paste, coconut milk, egg, coconut flour, lime jucie, salt and pepper. Shape patties to the size that you want them and fry them in butter.