Herbed Lime Cod

Bursting with the flavours of lime, garlic, fresh basil and your favourite hot sauce, this light and flaky cod will please even fussy fish eaters. 

Ingredients:

4 cod fillets

1/4 cup lime juice

1/4 cup olive oil

4 tsps minced garlic

1 tsp lime zest

1-2 tbsp hot sauce

2 tbsps fresh chopped basil

2 tsps capers

1/4 tsp black pepper

Mix the lime juice, olive oil, minced garlic, lime zest and hot sauce together. Divide in half. Place one half in a resealable bag along with the cod in a single layer. Refrigerate for 20-30 minutes maximum. To the second half add the chopped fresh basil and capers and set aside. When ready to cook remove the fish from the marinade and discard that marinade. Oil the grill and season the cod with black pepper. Heat the barbecue to 450°F and cook 3-4 minutes per side or until an internal temperature of 130-135°F is reached. Serve drizzled with the rest of the marinade, basil and capers. Serves 4

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Tuna Mango Salad

When it's too hot to cook, this lunch sized salad really hits the spot! 

Ingredients:

170g can albacore tuna (120g when drained) 

1/2 cup diced mango

1 1/2 tsps finely chopped hot banana pepper pickles

2 tbsps frozen and thawed kernel corn

1 - 2 tsps lime juice

fresh cracked pepper to taste

2 tbsps white kidney beans

your choice of lettuce

Mix the tuna, lime juice, pepper, corn, beans and hot peppers together. Then gently fold in the mango and serve on a bed of lettuce. Serves 2 

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Crispy Pan Fried Walleye

Fresh fish Friday with fillets given to us by a neighbour. Who doesn't like a good plate of fish 'n chips? 

 Ingredients:

1 lb walleye fillets

1/2 tsp salt

1 egg

1 tbsp milk

1/4 cup Panko bread crumbs

 1/4 cup flour

1 tsp Old Bay seasoning

1/4 cup vegetable oil

1 tbsp butter

Tartar sauce:

1/4 cup mayo

1 tbsp relish

1/2 tsp lemon juice

salt and pepper to taste

1/8 tsp dill seed, crushed

Start by patting the fish dry with paper towels. Mix the flour and salt together and coat the fillets. Let sit 10-15 minutes. Whisk egg and milk together in a shallow bowl. Mix Panko and Old Bay together in another shallow bowl or a bag. Take the floured fillets and dip in egg/milk then coat in Panko/Old Bay. Heat vegetable oil and butter in a skillet to 350/375°F. Cook fish for 3-4 minutes per side or until they flake easily with a fork. While the fish cooks mix the ingredients for the tartar sauce together. 

Serves 2-4

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Salmon with Caramelized Onion and Pepper on Whipped Ricotta

Creamy whipped ricotta with sweet caramelized onion and pepper pair perfectly with this deliciously spiced salmon. It's all kind of spectacular!

Ingredients:

1/2 lb salmon fillets

2 tsps olive oil

1 tsp minced garlic

zest from 1/2 lemon

1/4 tsp red pepper flakes

1/2 tsp smoked paprika

1/2 tsp dry oregano

salt and pepper to taste

2 tsps olive oil

1 small onion, thinly sliced

1 bell pepper, thinly sliced

1/2 tsp minced ginger

2 tsps red wine vinegar

pinch of brown sugar

salt and pepper to taste

 

Whipped parmesan ricotta:

4 oz ricotta

4 tbsps parmesan

cracked black pepper to taste

First, place the ricotta and parmesan in a food processor and purée for 2 minutes. Stir in the black pepper. Refrigerate until ready to use.

Pat the salmon dry then rub with olive oil. Mix the garlic, lemon zest, red pepper flakes, smoked paprika, oregano, salt and pepper together and coat the salmon. Let sit 20 minutes. Heat oil in a skillet to medium low and add the onion cooking 10-15 minutes. Then add the bell pepper, ginger, red wine vinegar, sugar, salt and pepper for 5 minutes. Set aside and keep warm. Bake the salmon in a 400°F oven for 12-14 minutes or until it flakes easily with a fork. Spoon or schmear the whipped ricotta on the plate. Place the salmon on top covered in caramelized onion and pepper. Serves 2

Adapted from: cherryonmysundae,com

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Pistachio Crusted Salmon

This salty, crunchy pistachio coating elevates ordinary salmon to Fancy Fish Friday salmon!

Ingredients:

2 salmon fillets 

pinch of pepper

1/4 cup salted pistachios, finely chopped

2 tsps avocado oil

1 tsp minced garlic

1 tbsp Panko 

1 tbsp parsley

1/2 tsp lemon zest

1 tsp maple syrup

1/2 tsp Dijon

1 tsp lemon juice

Preheat oven to 400°F. Pat the salmon fillets dry with a paper towel and season with pepper. Place on a parchment lined baking sheet. Whisk together the maple syrup, Dijon, and lemon juice and brush on the salmon. In a small bowl mix the avocado oil, pistachios, Panko, garlic, parsley and lemon zest together then spoon onto the fish. Gently press to adhere.  For fillets less than 1" thick cook for 8-10 minutes, thicker than 1" 15-18 minutes or until the salmon flakes easily with a fork. Rest 5 minutes. Serves 2

Try them with Pineapple Brown Rice: 

https://www.hotandcoldrunningmom.ca/2025/04/pineapple-brown-rice.html

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Salmon Sweet Potato Patties

Nutrient rich and heart healthy! Use your favourite canned salmon. We like sockeye. And surprisingly, no messy hands. Just scoop and flatten, then bake!

Ingredients:

1/4 lb sweet potato, diced 

2 tsps olive oil

1 cup Panko crumbs

1 egg

1 tbsp mayo

1 tsp grainy Dijon

Pinch of salt

1 tbsp capers, chopped

1 tsp minced garlic

1 - 213g (7.5 oz) canned salmon, drained and crumbled

Boil the diced sweet potato until tender, 10-12 minutes. Heat a frying pan to medium heat, add olive oil then Panko and toast the crumbs 4-5 minutes, stirring occasionally then remove from heat. Mash the cooked sweet potato. Mix the mayo, Dijon, salt, 1/2 the toasted Panko, capers and garlic and add to the sweet potato.  Then add the egg and salmon (with the small bones mashed in too if you like), and stir together. Place the other half of the Panko on a plate (or spread them out in the frying pan you toasted them in). Using a 2" cookie scoop, take some of the mix and place it on the crumbs. Using a fork, press down to form a 3" round. Sprinkle more crumbs on top and gently press. Carefully transfer the patties from the plate of crumbs with a spatula to a lined baking sheet. Bake at 425°F for 12-14 minutes. Serve with a squeeze of lemon.

Serves 5 (or 2 if  you have a good appetite!)

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Air Fryer Breaded Cajun Cod

So crispy, yet tender and juicy inside! And healthier than fried cod using the air fryer.

Ingredients:

400g (5 small fillets) cod

1 egg, beaten

1/2 cup oat or all purpose flour

1/2 cup Panko

1 tsp blackened Cajun seasoning

spray oil

Pat fillets dry with paper towels. Whisk the egg in a bowl. Place flour in another bowl. And combine the Panko and Cajun seasoning in yet another bowl. Now that you've got your breading station set up it's time to start. Dredge the fish in flour, dip in egg then coat in Panko. Place in an oil sprayed air fryer basket and give the fish a light spray of oil as well. Air fry at 400°F for 10-11 minutes, flipping over halfway through. The internal temperature should read 145°F.

Serves 2-3

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Spiced Maple Salmon

This spiced maple salmon is phenomenal because it's both sweet and spicy, but it's also on a schmear of cream cheese and Greek yogurt and topped with caramelized onion and bell pepper. This dinner for two was a hit!

Ingredients:

1/2 lb fresh salmon fillets 

2 tsps olive oil 

1 tsp minced garlic 

1/4 tsp lemon pepper

1 tsp blackened Cajun seasoning 

2 tsps maple syrup 

1 kale leaf, shredded 

Caramelized onion and pepper:

2 tsps olive oil

1 small onion, thinly sliced 

1 small bell pepper, thinly sliced 

1 tsp minced ginger

2 tsps white wine vinegar 

Pinch of sugar 

Black pepper to taste 

Schmear:

2 tbsps cream cheese (herb and roasted garlic flavour)

2 tbsps plain Greek yogurt

1 tsp lemon juice

Blend cream cheese, Greek yogurt and lemon juice together and set aside. 

Mix 2 tsps olive oil with garlic, lemon pepper and Cajun seasoning and spread on fillets.  Let rest 20 minutes then drizzle with maple syrup. Bake in an oiled dish at 400°F for 10-13 minutes or until salmon flakes easily with a fork. 

Meanwhile place kale in a frying pan with a little oil. Toss on medium low heat 2-3 minutes to wilt. Remove and keep warm.  In same pan add 2 tsps olive oil  and add onions.  Cook 6-8 minutes then add bell pepper for another 6-8 minutes.  Add ginger, vinegar, sugar and black pepper. Stir 1 minute then remove from heat and keep warm.

Schmear the cream cheese mix on the plate and place the kale along side. Top with salmon and crown it off with the onions and pepper.

Serves 2

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Fish with Fresh Papaya

Pan fried white fish with an unexpected pairing of sweet and slightly musky scented papaya.

Ingredients:

1 small onion, diced

1 tsp olive oil

1 cup diced fresh papaya

black pepper to taste

2 tbsps slivered sundried tomatoes in oil

1/2 tsp hot sauce

2 basa (or other white fish) fillets

2 tbsps pineapple juice (or chicken broth but the juice gives it a nice sweetness)

 

Heat oil to medium high and add the onion, browning for 2-3 minutes. Then add the sundried tomatoes, papaya and hot sauce. Reduce heat to medium low and cook 2-3 minutes.

Push the mixture to the sides of the pan and add the fish to the center. Cook 2 minutes then flip, add black pepper to taste. Pour juice or broth around the fish and cook 3-4 minutes or until the fish flakes easily with a fork

Serves 2

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Basa and Zucchini Pan Dinner

This wholesome and healthy one pan dinner is easy to make with a quick cleanup. Perfect for busy weeknights and delicious enough for any night!

Ingredients:

4 basa fillets

1 medium zucchini

2 shallots, sliced, divided

2 celery stalks with leaves

2 tsps minced garlic

1/2 cup chopped or cherry tomatoes

2 tbsps olive oil, divided

salt and pepper to taste

1 1/2 tbsps lemon juice

1 tsp dried thyme

1/2 tsp celery seeds

Toss zucchini, 1 sliced shallot, celery and garlic with 1 tbsp olive oil. Spread out on a foil lined and oiled baking sheet. Give it a little salt and pepper. Pat the fish dry with paper towels then brush with 1 tbsp olive oil. Lay them on top of the vegetables. Drizzle the lemon juice and sprinkle salt and pepper. Toss the tomatoes and 1 shallot and distribute over the fish finishing with thyme and celery seed.

Cover with foil to seal and bake at 400°F for 25-27 minutes.

Serves 2

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Air Fryer Bang Bang Salmon

Tender bites of salmon, air fried for a speedy and spicy supper! Drizzle crispy tender bite-size pieces of salmon with creamy, spicy, sweet Bang Bang sauce and dinner is ready in a flash!

Ingredients:

1/2 lb (or about 200g) salmon, cut in 1" chunks

1 tbsp olive oil

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/8 tsp chili powder

salt and pepper to taste

 

Bang Bang Sauce:

1/2 cup mayo

1/4 cup sweet chili sauce

1 tsp sriracha

1 tbsp honey

 

Sesame seeds to garnish

 

Preheat air fryer to 390°F

Combine the smoked paprika, garlic powder, chili powder, salt and pepper together in a medium sized bowl. Toss the salmon in olive oil then add to the seasonings and coat.

Combine the sauce ingredients in a small bowl and reserve half to serve after cooking. Add the salmon to the remaining half of the sauce.

Spray air fryer basket with cooking oil. Place salmon in the basket in a single layer and air fry for 4-5 minutes, flip and cook another 4-5 minutes. The internal temperature should be 140-145°F. 

Plate, drizzle reserved sauce and add sesame seeds to garnish.

Serves 2

Adapted from: iamhomesteader.com

 

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Crispy Air Fryer Fish

These white fish fillets were tender inside and oh so crispy on the outside with no oily mess!

Ingredients:

3 basa (or other white fish) fillets, cut in half

2 egg whites

1/2 cup oat or all purpose flour

1/2 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

1/2 tsp dry basil

1/4 tsp dry oregano

salt and pepper to taste

1 cup Panko

spray oil

Pat the fillets dry with paper towels and cut in half so they more easily fit in the air fryer basket. Whisk the egg whites together. Combine the flour and seasonings on a plate or in a bag (I like to use saved waxed cereal bags). Add the Panko to a separate plate or bag.

Dredge the fish in flour mixture then dip in egg, then coat completely in Panko. Spray the air fryer basket with oil and place the fish in leaving space between. Spray the tops with oil. Depending on the size of your air fryer you may have to work in batches.

Air fry at 400°F for 10-11 minutes, flipping over halfway through. The internal temperature should read 145°F when done.

Serves 2-3

Goes well with Cranberry Coleslaw. Here's the recipe:

https://www.hotandcoldrunningmom.ca/2024/07/cranberry-coleslaw.html 

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Orange Ginger Salmon with Snap Peas and Peppers

Restaurant worthy. Like seriously, every bite was mouthwatering!

Ingredients:

2 salmon fillets

2 tsps olive oil

2 tsps minced garlic

1/2 tsp orange zest

1/4 tsp red pepper flakes

1/2 tsp smoked paprika

1/2 tsp ground cumin

salt and pepper to taste

2 tsps avocado or vegetable oil

1 medium onion, sliced

1 red pepper, sliced

1 tsp fresh grated ginger

pinch of sugar

2 tsps red wine vinegar or Acid League strawberry rosé vinegar

100 g (3 or 4 oz) sugar snap peas

salt and pepper to taste

Rub the salmon with 2 tsps olive oil then combine the minced garlic, orange zest, red pepper flakes, smoked paprika, ground cumin, salt and pepper together and rub into the fish. Let rest for 20 minutes.

In the meantime get the vegetables going. Heat the avocado or vegetable oil in a skillet to medium. Add the sliced onion and cook 5-6 minutes, then add the red pepper for another 5 minutes. After that add the snap peas, ginger, vinegar, sugar, salt and pepper.

 

This strawberry rosé vinegar by Acid League added an interesting note to the overall flavour but red wine vinegar works too. Cover the skillet and cook veggies on low for 10 minutes.

Place salmon on a parchment lined baking sheet and bake at 400°F for 12-14 minutes or until the salmon flakes easily with a fork. Plate the red pepper, snap peas and onions and serve the salmon on top.

Makes 2 servings

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