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pescatarian

Lemon Salt Salmon

by Reed Dunn March 10, 2020

This is my super-easy recipe for Lemon Salt Salmon, which is always a hit when I make it for friends. If you’re someone who is intimidated by cooking seafood, this recipe is one to try. It’s low on intimidation and high on flavor.

The Lemon Salt Salmon is also an ideal solution for your weeknight dinner dilemma. It comes together in about 25 minutes total from start to the time you can have a fork in your hand.

Lemon Salt Salmon

Reed Dunn This is my super-easy recipe for Lemon Salt Salmon, which is always a hit when I make it for friends. If you’re someone who is intimidated by cooking seafood, this… Print This

Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes

Rating: 4.9/5

( 9 voted )

Ingredients

2 lemons
2 to 3 tablespoons flaked Sea Salt
¾ to 1 pound salmon filet
½ teaspoon cracked black pepper
2 tablespoons olive oil

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Use a zester to zest two lemons into a small bowl. Add in an equal amount of flaked sea salt, so you have a 50/50 mix of zest and salt. Using your fingers, mix together the two ingredients to continue to release the lemon oil into the salt.

Place your salmon filet on the parchment-lined baking sheet. Rub the lemon salt onto the top of the filet and press it around to coat the entire top side of the fish.

Add cracked black pepper to the filet and carefully drizzle about 2 tablespoons of olive oil onto the salmon. Be careful not to over oil the fish and wash away the lemon salt. You just want enough to help create a bit of a crust.

Place salmon in the preheated oven for 15 to 17 minutes, or until fish is flaky.

March 10, 2020 0 comment

Appetizers Parties & Events Pescatarian Whole30

Lemon Poached Shrimp

by Reed Dunn February 12, 2020March 12, 2020

Chilled, cooked shrimp. I can eat a bucket full, if given the opportunity. Add a spicy dipping sauce, and all I need is to be set up with a bowl to discard the tails.

That’s why I love this easy Lemon Poached Shrimp with Cocktail Sauce. It’s great as a light lunch all alone, or it serves well as a make-ahead appetizer for your next book club or gathering of friends.

Lemon Poached Shrimp

Reed Dunn Chilled, cooked shrimp. I can eat a bucket full, if given the opportunity. Add a spicy dipping sauce, and all I need is to be set up with a bowl… Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 6 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 pound tail-on frozen shrimp
3 cups water
1 lemon
10 peppercorns
1 teaspoon kosher salt
1 bay leaf

Instructions

In a large saucepan, add water, peppercorns, salt and bay leaf. Cut lemon in half and squeeze juice into the pan before also adding lemon halves right into the mix.

Bring pan to a boil and reduce heat to medium, simmering for 10 minutes. Add frozen shrimp to the poaching liquid and return to a boil, cooking for about 6 minutes. If shrimp are thawed, reduce cooking time to 4 to 5 minutes.

Drain liquid and shrimp into a colander. Let shrimp cool, then serve with cocktail sauce. Shrimp can be made up to a day ahead and stored in an air-tight container in the refrigerator.

For the Cocktail Sauce:
1 cup Whole30-compliant ketchup (I used The New Primal)
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish (read the label to ensure Whole30 compliance)

Mix together in a small bowl and serve with chilled shrimp. Can be made ahead and stored in an air-tight container in the refrigerator for up to a week.

February 12, 2020March 12, 2020 0 comment

Pescatarian Whole30

Pacific Northwest Salmon Chowder

by Reed Dunn November 7, 2019

When I’m roasting pre-portioned salmon, I like to think ahead and add a couple of extra servings to my prep. That way I can make a delicious chilled salmon salad or a warmer dish with the leftovers. Roasted salmon all by itself, straight from the refrigerator, makes a great protein snack after a tough workout.

Here I took one extra filet I had to make a half-batch of PNW Salmon Chowder. This is the style of seafood chowder made famous in San Francisco and easily found along Seattle’s waterfront. This recipe is one I dreamed up for a hearty lunch-for-one scenario.

One of the best parts of this Salmon Chowder is that I replaced all of the cream and dairy in more standard recipes with canned coconut milk. You still get the creamy, rich flavor – but it comes in the form of a Whole30-compiant version.

You easily can double this recipe, as you’ll note by the ingredients. Many of them are half of the full vegetable or half of a package of the pantry ingredient (ie the coconut milk). This is a satisfying meal on a chilly fall or winter day, and it would be a dream as a cup of soup alongside a fresh salad.

Pacific Northwest Salmon Chowder

Reed Dunn When I’m roasting pre-portioned salmon, I like to think ahead and add a couple of extra servings to my prep. That way I can make a delicious chilled salmon salad… Print This

Serves: 1-2 Prep Time: 15 Cooking Time: 25

Rating: 4.0/5

( 3 voted )

Ingredients

½ yellow onion, diced
½ green bell pepper, diced
1 carrot, peeled and diced
2 stalks celery, diced
1 clove garlic, minced
1 yukon gold potato, diced (about 1½ cups)
8-ounce roasted salmon filet, diced into 1-inch cubes
1½ cups vegetable broth
½ can coconut milk
1½ teaspoons olive oil
Salt and pepper to taste

Instructions

Prepare vegetables to roughly a 1/2-inch dice, with exception of 1-inch diced potatoes. Mince garlic, and dice leftover, cooked salmon filet into 1-inch cubes.

Heat olive oil in a medium pan over high heat. Once heated, add onion, bell pepper, carrot and celery, stirring to cook for about 5 minutes. Once onions are translucent, add in garlic and diced potatoes. Cook for an additional 1 minute.

Add vegetable broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for about 10 minutes, until potatoes are just cooked through.

Pour in coconut milk and stir to combine. Bring back to a simmer, and add in diced, cooked salmon. Cook for about 3 minutes, until salmon is warmed. Taste and add additional salt and pepper to taste.

A Seasoning Note: I don’t add salt and pepper in advance, because my roasted salmon is already well seasoned. This keeps me from having an overly salty chowder.

November 7, 2019 0 comment

Pescatarian Whole30

Pacific Northwest Cioppino

by Reed Dunn October 5, 2019March 11, 2020

Pike Place Market is a must-see for tourists visiting Seattle. The iconic fish throwing and neon entrance sign draw out thousands of cell phone cameras every day.

Year-round you’ll find tourists slowly sauntering down the hall of the market, looking at fish vendor after flower vendor after fresh produce vendor. Maybe sampling a sliver of apple or pear or stopping for a bite of chocolate pasta.

The Seattle landscape wouldn’t be the same without Pike Place Market, and I certainly wouldn’t be the cook I’ve become without this spot for constant inspiration. Even though the market offering looks similar day after day to tourists – give or take the seasonal flower display differences – I like to dig a bit deeper.

After what felt like a never-ending work week, I took a late Friday afternoon trip to the market for some dinner inspiration. I squeezed my way past tourists gawking at types of seafood they’d never seen before and stopping to take a colorful photo of the perfectly placed produce.

It’s worth noting I’ve stopped for those photos many times. It doesn’t get old, unless you’re on a mission.

I needed to find seafood that would inspire a delightful dinner. It was day 20 of this round of Whole30, and I had been stuck in a bit of a seafood rut. So, as I made my way through the crowd to my favorite seafood vendor, I saw the inspiration right front and center of Pure Food Fish Market – local mussels from Taylor Shellfish.

I got so excited, I didn’t even take a photo of the display. Generally, I turn into the guy who takes a photo of the before, during and after. Just in case, you know? I just grabbed two pounds of the mussels, and immediately knew it would be the start to a Pacific Northwest Cioppino that would also include some shrimp and Alaskan cod.

Cioppino is a seafood stew that gained popularity in San Francisco and is served regularly at restaurants up and down the West Coast. Access to fresh seafood from the Pacific Ocean, the kind of stuff you find at Pike Place Market, makes this dish a bit more affordable to make.

This version is Whole30-friendly and checks all of the boxes for a paleo diet. No use of a white wine, a mainstay for traditional recipes, in the broth. This would be perfect served alongside a loaf of crusty bread (plenty of options to pick that up at Pike Place Market, too), but that’s a definite no-no during a Whole30.

Pacific Northwest Cioppino

Reed Dunn Pike Place Market is a must-see for tourists visiting Seattle. The iconic fish throwing and neon entrance sign draw out thousands of cell phone cameras every day. Year-round you’ll find… Print This

Serves: 6 Prep Time: 20 minutes Cooking Time: 1 hour

Rating: 4.7/5

( 3 voted )

Ingredients

2 pounds mussels
1/2 pound shrimp
1/2 pound cod (or other white fish)
1 large onion
1 shallot
3 cloves garlic
1 red bell pepper
1 fennel bulb
28-ounce can crushed tomatoes
6-ounce can tomato paste
1 tablespoon dried parsley
1 tablespoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
1 bay leaf
4 cups low-sodium vegetable broth
8 ounces clam juice
2 tablespoons olive oil

Instructions

Prepare vegetables by dicing onion, shallot and red pepper. Cut fennel bulb into half-moon slivers, and fine dice garlic.

Once vegetables are prepared, add 2 tablespoons olive oil to a dutch oven over medium-high heat. Add in diced onion and shallot, stirring to cook for about 5 minutes, until soft and translucent.

Stir in diced red bell pepper and cook for another 3 minutes or so, careful not to burn vegetables. Toss in minced garlic and fennel bulb slivers, and cook for another 1-2 minutes.

Add in 4 cups vegetable broth, clam juice and crushed tomatoes. Once the broth begins to boil, add in bay leaf, parsley, oregano, red pepper flakes (optional), salt and pepper.

Reduce heat to medium-low to simmer, and stir in tomato paste. Let simmer for about 20 minutes. While broth is simmering, prepare seafood.

Clean mussels, removing beards and rinsing thoroughly, discarding any ones with cracked shells. Peel and devein shrimp, if needed, leaving tails on (optional). Cut cod into chunks about the same size as shrimp, or approximately 1-inch cubes.

Once broth has been prepared, return heat to medium-high and add in mussels. Put a lid on the pot to allow steam to help mussels open up. This should take about 7-10 minutes.

After mussels have opened, remove lid and add cod chunks and shrimp, stirring to combine. Cook for about 5 minutes, until cod is cooked through.

Serve.

October 5, 2019March 11, 2020 0 comment

Pescatarian Whole30

Seafood Chowder

by Reed Dunn February 11, 2019March 14, 2020

It has been snowing and snowing in Seattle this past week, which is unusual for the city itself. As a collective, we’re not equipped to handle road clean up, and there are a lot of additional intricacies that compound the problem. The snow is the only topic of conversation and has become an equalizer for everyone.

Grocery stores last week experienced long lines (think 2-hour waits at checkout), and the shelves were empty. It’s as if people were planning for a true shut-in experience, and even I got sucked into the madness. During all of this, all I want to do is eat comfort foods. Winter often brings that out in me.

During these chilly winter months, there’s nothing more comforting than a bowl or two of warm soup or stew. This healthy take on a Pacific Northwest clam chowder gets a creamy consistency from mashing sweet potatoes and adding a cup of coconut milk. This hearty chowder is great fresh or reheated for lunches and make-ahead meals.

Seafood Chowder

Reed Dunn It has been snowing and snowing in Seattle this past week, which is unusual for the city itself. As a collective, we’re not equipped to handle road clean up, and… Print This

Serves: 6 to 8 Prep Time: 20 minutes Cooking Time: 35 minutes

Rating: 4.1/5

( 32 voted )

Ingredients

6 cups white sweet potatoes, diced (about 3 medium potatoes)
1½ cups carrots, cut into coins
1½ cups celery, sliced
1½ cups diced onion
2 cloves garlic, minced
4 to 5 cups vegetable broth
1½ pounds shrimp, diced into 1-inch pieces
1 6.5-ounce can clams, drained
2 teaspoons dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
1 can coconut milk
3 tablespoons olive oil

Instructions

Prepare ingredients: Peel and rough dice sweet potatoes into 1-inch pieces. Peel carrots and cut into ½-inch coins. Slice celery into ½-inch pieces. Dice onion and mince garlic. Peel shrimp and cut into 1-inch pieces.

Add olive oil to a large pot over medium-high heat. Add prepared carrot, celery and onion. Cook for 7-10 minutes, until vegetables are soft and onion is translucent. Add garlic and cook for 1 more minute. Add diced potatoes and cover with 4 to 5 cups of vegetable broth, just covering potatoes. Bring to a boil.

Once potatoes are boiling, add dried thyme, salt and pepper. Reduce to a simmer and cook until potatoes are soft, about 18 to 20 minutes. Use a potato masher to break up potato chunks, which will thicken the chowder. Stir in coconut milk and return to a simmer.

Add diced shrimp and drained, canned clams. Cook for another 5 minutes, until shrimp is cooked through but not overdone. Taste and adjust seasoning, as needed. Serve.

February 11, 2019March 14, 2020 0 comment