Tuna Tostadas: an Easy Dinner Idea

This is not your regular tostada. This is a piled-high chip-full of perfection. Fish tostadas are something I’ve made a lot over the years and it is always a crowd pleaser. And it’s sooo easy… it’s basically nachos. This one has feta cheese and seared tuna with a drizzle of Cholula. Recipe below:

Makes four:

  1. About half a can of refried beans heated and stirred with a couple tablespoons of water
  2. Four tostada shells
  3. Half a white onion, chopped finely
  4. Two small tuna steaks
  5. Four oz crumbled feta cheese
  6. A few sprigs of thyme
  7. One small avocado, sliced

Spread the beans onto the tostada shells. Sprinkle the onions and feta on top. Add the sliced avocado. Sear your tuna in a separate pan with butter, salt and pepper, about 2 minutes on each side (according to instructions for your particular fish). While the tuna is searing, place the pan of tostadas in the broiler until they are warm and the cheese gets melty. Slice the tuna thinly and place on top of the rest of the ingredients. Add a sprinkle of thyme leaves (cilantro would be good here too) and drizzle with Cholula.

Salmon With Gochujang Glaze

A couple of months ago we visited a local restaurant that served a sriracha-glazed salmon that was so good we’ve been thinking about it ever since. I’ve tried a couple of times to recreate it, without much luck. This recipe is definitely different, and I subbed a Korean Gochujang sauce for the sriracha, but it’s my best attempt yet. This only takes a couple of minutes to prepare and goes well with roasted asparagus and rice.

Ingredients:

  • Four tablespoons honey
  • Two tablespoons minced garlic
  • One tablespoon hoisin sauce
  • Three tablespoons granulated sugar
  • One tablespoon rice vinegar
  • Two tablespoons soy sauce
  • Three tablespoons Gochujang sauce
  • One tablespoon sambal olek
  • About a two-inch section of fresh ginger, peeled and minced
  • A squeeze of fresh lime juice
  • Four to five small to medium salmon fillets

Directions:

Pat the salmon dry and place it on a baking sheet prepped with parchment paper or in a shallow roasting pan, oiled. Mix all of the other ingredients together and spoon an equal amount on each fillet. Flip the fish, and spoon equal amounts on the other side. Brush with a pastry brush to evenly coat each piece. There will be leftover sauce on the tray, that’s ok because it bakes into more glaze.

Bake the fish at 400 degrees for ten to 15 minutes depending on the thickness of the fish. When it flakes off easily, it’s done. Move the pan to the upper rack and broil on high for one minute.

Spoon the sauce in the pan over the fish and serve immediately.

Salmon burger dinner— a gluten-free, one-pan meal

Sometimes you just need a quick and easyoweeknight meal that’s also healthy and good. This one fits that bill. The salmon burgers aregsatisfying without being heavy, and the green chili cumin combo really sets off the flavor of the fish. The freshness of the dill with the potatoes and the simplicity of the green beans combine to make this one of my favorite easy meals.

Ingredients:

For the salmon:

  • One pound salmon filets, dried on a paper towel and skin cut off.
  • One half a white onion, diced
  • 1/3-1/2 cup green chili from a can or jar
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp cracked pepper
  • 1 egg
  • 1/2 cup almond flour

For the potatoes:

  • Four medium Yukon gold potatoes, pre-baked for about three minutes in the microwave (bake them all together, not separately).
  • 3-4 tablespoons melted butter
  • 2 tsp salt
  • Cracked pepper to taste
  • A large handful of fresh dill

For the green beans:

  • One 12-oz bag of green beans
  • Two pats butter
  • 1 tablespoon avocado oil
  • Salt and pepper, to taste

Directions:

View this video for the full how-to:

One pan green chili salmon burger dinner

Sometimes you just need a quick and easy weeknight meal that’s also healthy and good. This one fits that bill. The salmon burgers are satisfying without being heavy, and the green chili cumin combo really sets off the flavor of the fish. The freshness of the dill with the potatoes and the simplicity of the green beans combine to make this one of my favorite easy meals.

Ingredients:

For the salmon:

  • One pound salmon filets, dried on a paper towel and skin cut off.
  • One half a white onion, diced
  • 1/3-1/2 cup green chili from a can or jar
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp cracked pepper
  • 1 egg
  • 1/2 cup almond flour

For the potatoes:

  • Four medium Yukon gold potatoes, pre-baked for about three minutes in the microwave (bake them all together, not separately).
  • 3-4 tablespoons melted butter
  • 2 tsp salt
  • Cracked pepper to taste
  • A large handful of fresh dill

For the green beans:

  • One 12-oz bag of green beans
  • Two pats butter
  • 1 tablespoon avocado oil
  • Salt and pepper, to taste

Directions:

View this video for the full how-to:

Gochujang glazed salmon

A couple of months ago we visited a local restaurant that served a sriracha-glazed salmon that was so good we’ve been thinking about it ever since. I’ve tried a couple of times to recreate it, without much luck. This recipe is definitely different, and I subbed a Korean Gochujang sauce for the sriracha, but it’s my best attempt yet. This only takes a couple of minutes to prepare and goes well with roasted asparagus and rice.

Ingredients:

  • Four tablespoons honey
  • Two tablespoons minced garlic
  • One tablespoon hoisin sauce
  • Three tablespoons granulated sugar
  • One tablespoon rice vinegar
  • Two tablespoons soy sauce
  • Three tablespoons Gochujang sauce
  • One tablespoon sambal olek
  • About a two-inch section of fresh ginger, peeled and minced
  • A squeeze of fresh lime juice
  • Four to five small to medium salmon fillets

Directions:

Pat the salmon dry and place it on a baking sheet prepped with parchment paper or in a shallow roasting pan, oiled. Mix all of the other ingredients together and spoon an equal amount on each fillet. Flip the fish, and spoon equal amounts on the other side. Brush with a pastry brush to evenly coat each piece. There will be leftover sauce on the tray, that’s ok because it bakes into more glaze.

Bake the fish at 400 degrees for ten to 15 minutes depending on the thickness of the fish. When it flakes off easily, it’s done. Move the pan to the upper rack and broil on high for one minute.

Spoon the sauce in the pan over the fish and serve immediately.