Marinated Salmon with Mango-Kiwi Salsa

Marinated Salmon

Dinner in less than 20 minutes?  It is possible with fish!  I tasted this recipe for the first time in Florida.  My mom made it for dinner when my oldest daughter and I were visiting.  We loved it!!! Since then, I’ve tweaked it a bit and made the recipe several times and even taught it in one of my classes.  I thought for sure I’ve posted this recipe on my blog but found out today (while I was searching for the recipe on that I haven’t published it yet.  So, HERE IT IS!  Make it soon while mango and kiwi are affordable, ripe and yummy!

Marinated Salmon with Mango-Kiwi Salsa (serves 4)

4, 6 ounce salmon filets (about 1 inch thick)

1 tablespoon honey

1 tablespoon low sodium soy sauce

1 teaspoon olive oil

1/4 teaspoon black pepper


1/2 cup diced mango (1 small)

1/2 cup diced kiwi (2 whole)

1/4 cup fresh chopped cilantro

1/4 cup orange juice

1 tablespoon fresh lime juice

Mix honey, soy sauce, oil and pepper in a ziplock bag. Add fish. Marinade for 15-20 minutes. Meanwhile, mix salsa ingredients in a small bowl. Season with salt, to taste.  Refrigerate.

Heat a large non-stick skillet on medium high. Cook fish, 5 minutes and flip for an additional 5 minutes, until fish is cooked through.

Serve salmon with salsa on top of each filet. Enjoy!


Salade Nicoise

Salade Nicoise

Produce and eggs fresh from the farmer’s market last weekend sparked my desire to make this beloved salad.  Its roots are in Provence and traditionally is made with tomatoes, anchovies, black olives, capers, French beans and lemon juice. I prefer tuna to anchovies in my version and have opted for the olives but not the capers.  It is slightly labor intensive but so worth the effort for this main dish salad. And, because I don’t use lettuce, leftovers of this dressed salad keep nicely in the fridge for a few days.  This salad is one of the many reasons I don’t want summer to end!  Enjoy!

Salade Nicoise (serves 6)

1 pound fresh green beans, trimmed

1 pound tiny new potatoes, scrubbed

1 yellow bell pepper, sliced into thin strips

2 or 3 medium ripe tomatoes, quartered

2 or 3 baby cucumbers (or 1/2 large English cucumber), sliced

3 scallions, green and white portions sliced

2, 5 ounce cans water-packed albacore tuna, drained

3 eggs, hard cooked and peeled

1/2 cup black olives


3 tablespoons good quality cider vinegar

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

3/4 cup extra virgin olive oil

2 cloves garlic, minced

1 cup flat leaf parsley leaves. chopped

Salt and freshly ground pepper

Prepare the vinaigrette by whisking the first 3 ingredients in a small bowl.  Slowly whisk in the oil.  Stir in garlic and parsley.  Season to taste with salt and pepper.  Set aside.

Steam green beans for 5 minutes or until tender crisp.  Rinse cooked beans immediately under cold water to quickly cool.  When drained and dry, combine beans with the bell pepper and toss with a few tablespoons of the vinaigrette to lightly coat.  Set aside.

Cook potatoes in a pot of salted boiling water until tender, about 15 minutes.  Drain and while warm, add a few tablespoons of vinaigrette.  Toss and set aside.

To assemble the salad, use a large platter.  Place potatoes on the platter and top with the beans/peppers.  Flake the tuna on top of the salad and add scallions and olives.  Arrange the cucumbers and tomatoes around the salad and add quartered eggs.  Drizzle the final creation with a few tablespoons of vinaigrette.  Bon Appetit!!

Albacore Tuna, Chickpea, and Roasted Beet Salad

Albacore Tuna, Chickpea, and Roasted Beet Salad

This photo may look familiar… I sent it out last week to promote a class I was teaching.  But for all my friends and followers who do not live close enough to get to class, here is the recipe!  The premise behind this recipe is putting together a great main dish salad with ingredients you have ‘on hand’:  (in pantry) canned albacore tuna, canned chickpeas; (in fridge) roasted beets, mixed salad greens, and cucumbers.  Please let me know how you like it!!

Albacore Tuna, Chickpea, and Roasted Beet Salad with Dijon Dressing (serves 4 main dish portions)

1/3 cup balsamic vinegar

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

2 cans (5 ounces) albacore tuna packed in water, drained

1/2 teaspoon sea salt

Freshly ground black pepper

1 head romaine lettuce, trimmed and cut into 1-inch pieces

3 ounces baby spinach (3 cups)

1 package (8 ounces) cooked beets, quartered

1 can (15 ounces) chickpeas, drained and rinsed

Small seedless cucumber, diced

In a small bowl, whisk together vinegar, mustard, and oil. Reserve 1/3 cup dressing and combine tuna in dressing bowl. In a serving bowl, toss together romaine, spinach, beets, cucumbers and chickpeas. Toss salad with remaining dressing and top with tuna.




Zesty Cioppino

Zesty CioppinoThis is the dish my mom and I prepared for our class last week at Marcel’s Lunch in Nonnie’s Italian Kitchen.  It is super yummy and very easy to make.  Start to finish it can be on the table in less than 30 minutes.  The fish/seafood in the recipe can be varied depending on your family’s preferences, simply substitute equal portions of fish and shellfish to suit your tastes.

Serve with crusty bread and a simple green salad…it’s so tasty your family will wonder who is coming for dinner!

Zesty Cioppino (serves 6 main dish portions)

2 tablespoons olive oil

1-1/2 cups diced sweet onion (1 large)

2 green peppers, diced

1 cup sliced mushrooms (8 ounces)

1 clove garlic, minced

1 teaspoon each: dried basil and dried oregano

1/4 cup fresh parsley, chopped

1/4 teaspoon salt

1/8 teaspoon red pepper flakes

Ground black pepper, to taste

2 cans (16 ounces each) diced tomatoes

6 ounces tomato paste

1 cup white wine

1 cup vegetable broth

6 ounces canned all-white crabmeat

1 pound frozen shrimp, shelled and deveined

8 ounces firm white fish fillets (cod or halibut)

12 fresh mussels, rinsed with beards removed

Heat the oil in a large saucepan over medium-high heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 2 minutes. Stir in mushrooms, dried herbs, salt, and red pepper. Cook until mushrooms are softened, about 2 minutes. Stir in 2 tablespoons of fresh parsley, diced tomatoes, tomato paste, wine, and broth. Heat to a boil, reduce heat and simmer for about 10 minutes.

Stir in the fish. Make sure pieces are submerged. Adjust heat for fish to cook in a slow boil until fish is cooked through, about 5 minutes. Stir in crabmeat, shrimp and mussels. Heat until mussels open and shrimp is opaque, about 5 minutes. Serve hot with crusty bread! Enjoy!


Mom and I have another class together on May 6, Cooking with Mom.  Just in time for Mother’s Day!  Click here for more information and to register!


Salmon & Potato Cakes

Salmon Potato Cake

Salmon and Potato Cakes with Mustard-Dill Sauce is a deliciously light summer meal.  You may even have all of the ingredients on-hand, especially if you have a pot of herbs growing this season.  This dish is delightfully tasty using either canned or fresh salmon.  I’m going to make it this weekend for my husband’s birthday!  Will you try it, too?

Light Salmon and Potato Cakes with Mustard-Dill Sauce (serves 6)

4 golden potatoes, peeled and diced

1 small lemon, zested and juiced

1/3 cup fresh dill, minced

2 tablespoon minced Italian parsley

14 ounces cooked fresh or canned salmon (skin and bones removed)

2 eggs, yolk and white separated; egg whites beaten stiff

6 cups mixed greens

Preheat oven to 350 degrees.  Cook potatoes in a medium pot of boil water for 20 minutes or until tender.  Drain and cool slightly.

While the potatoes are cooking, prepare the Mustard-Dill Sauce:  Combine in a small bowl 1/4 cup Dijon mustard, 2 teaspoons sugar, 2 tablespoons white balsamic vinegar, 1/4 cup canola oil, and 1 tablespoon fresh minced dill.  Set aside.

Place potatoes in a bowl and mash.  Mix in the lemon juice and zest, dill, parsley and egg yolks.  Gently mix in salmon.  Fold in egg whites.  Form mixture into twelve salmon patties, 2 inches in diameter and 1/2 inch thick (they will be a little sticky).

Heat a large sauté pan over medium heat.  Using a small amount of canola oil, spread over pan.  Cook the salmon cakes (4-6 at a time) for 3-5 minutes per side (or until lightly brown).  Repeat with remaining cakes.  Serve the cakes on a bed of greens and drizzle with the mustard-dill sauce.  Enjoy!

Tasty Shrimp Creole



Here is a great recipe when you need a quick dinner. It’s based on a recipe my mom made for me as a kid.  All of the ingredients can be ‘on hand’ (shrimp in freezer, canned tomatoes in pantry, and bell pepper, garlic, and celery in the fridge) so it’s super easy to put together.

Another home-cooked meal in under 30 minutes.  What can be better?

Shrimp Creole  (serves 4-6)

1 medium green pepper, diced

3 celery stalks, diced

1 medium onion, diced

2 garlic cloves, minced

1 tablespoon butter or Earth Balance

1 tablespoon olive oil

1 can (15 ounces) petite diced tomatoes

1 can (15 ounces) crushed tomatoes

2 teaspoons Worcestershire sauce

1 teaspoon marjoram (or Greek oregano)

2 bay leaves

1 pound shrimp, peeled and deveined

2-3 cups cooked rice or quinoa

Melt butter or Earth Balance in large saucepan and add oil.  Sauté green peppers, celery, onion and garlic until golden brown.  Add canned tomatoes, Worcestershire, marjoram, and bay leaves.  Cover, simmer gently for about 10 minutes.  Turn up the heat and add shrimp.  Cook until shrimp are pink , curled, and no longer translucent, 3-5 minutes.  Serve over cooked rice or quinoa.   Enjoy!

Fish Tacos with Purple Cabbage Slaw

Fresh ingredients are all that my family and I want to eat in the summer.  Here’s another easy recipe we enjoy.

Fish Tacos with Purple Cabbage Slaw (serves 6)

Adapted from Chop, Chop; The Fun Cooking Magazine for Families Summer 2012 issue

Prep slaw:

½ head red cabbage, sliced thin (or a bag of fresh shredded coleslaw mix to substitute for cabbage and carrots).

2 carrots, grated

4 green onions, sliced thin

1 cup fresh cilantro, chopped

¼ cup canola oil

¼ cup rice vinegar

½ fresh lime juice (1 tablespoon)

½ teaspoon salt

¼  teaspoon pepper

Place vegetables and cilantro in a large serving bowl.  Whisk together the remaining ingredients for the dressing.  Pour dressing over vegetables.  Toss to coat and place in refrigerator until ready to eat (or up to 2 days).

Prep fish:

1-1/2 pounds halibut, tilapia, or cod fillets, cut into 6 equal pieces

2 tablespoons canola oil

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

1 clove garlic, minced

Measure oil, spices, salt, and garlic in a shallow bowl and mix well.  Coat fish and set aside while heating 1 teaspoon oil in non-stick skillet.  Cook fish for 3 minutes and turn.  Cook an additional 3 minutes or until fish is opaque and breaks easily.  If you need to cook in batches, place cooked fish on a clean plate and cover with foil to keep warm.

Assemble tacos:

12 small corn/whole grain tortillas, warmed

2 ripe avocados, diced

Purple cabbage slaw recipe

Salsa and Plain non-fat Greek yogurt

Place a tortilla flat on a plate.  Assemble taco with ¼ cup slaw, ½ piece fish, and additional toppings, as desired.  Repeat for each tortilla and individual taste.  Enjoy!!

Grilled Shrimp and Pineapple Salad

The taste of summer often comes right off the grill!  This is a very quick lunch or dinner salad that can be easily adapted to whatever you have on hand to grill.  If you don’t have shrimp, what about scallops, firm white fish or even a chicken breast?  If not pineapple, peaches work well, too!  This recipe was adapted from

Grilled Shrimp & Pineapple Salad with Hearts of Palm (serves 6)

1-1/2 pound large shrimp, peeled and deveined

1 tablespoon olive oil

¼ teaspoon crushed red pepper flakes

2 cloves garlic, minced

½ fresh pineapple, peeled, cored and cut lengthwise into 4-6 slabs

12 cups mixed field greens

6 tablespoons fresh basil, chopped

1/3 cup extra virgin olive oil

¼ cup white balsamic vinegar

1 tablespoon Dijon mustard

½ teaspoon Kosher or sea salt

¼ teaspoon freshly ground pepper

1 can hearts of palm, sliced ¼ inch thick

Heat grill to medium/indirect heat.  Mix shrimp with olive oil, red pepper flakes and garlic.  Place in a grill basket or on skewers.  Place shrimp and pineapple on the grill.  Turn after 4 minutes to cook 4 minutes more.  Remove from grill.

Whisk together olive oil, vinegar, mustard, salt and pepper.  Mix in basil.  Toss greens with dressing and distribute evenly amongst 6 salad plates.  On top of the greens, arrange pineapple, shrimp and hearts of palm.  Enjoy!

Baked Salmon with Lemon

This recipe was originally given to me by my mother…she is a great cook!  It fits perfectly as a Myplate2yours recipe because it’s healthy, colorful and easy.

Baked Salmon with Lemon

1-1/2 pounds fresh salmon

1/2 cup pine nuts

1/2 cup golden raisins

zest and juice of one lemon

1/2 cup fresh parsley, chopped

3 tablespoons olive oil

Toast pine nuts in preheated 350 degree oven for 3-5 minutes.

Place raisins and lemon zest in bowl and cover with boiling water.

Season salmon with salt and freshly ground pepper and bake in 450 degree oven for 8-10 minutes until opaque.

Drain liquid from raisins and lemon zest. Add lemon juice, parsley, pine nuts and oil.

Place salmon on bed of spinach or mixed greens and spoon relish on top.  Enjoy!!

Creamy Shrimp Dip

YAY!  Another tasty, easy appetizer for the parties this month.  I’m bringing this to my daughter’s high school graduation tonight!!

Creamy Shrimp Dip (adapted from Clean Eating magazine)

1 pound shrimp, cleaned and steamed

2 tablespoons butter

2 cloves garlic, minced

1 large shallot, minced

1 dried bay leaf

1/2 cup low-fat cream cheese

1/4 cup nonfat plain Greek yogurt

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

2 tablespoons horseradish sauce

salt and freshly ground pepper, to taste

1/4 cup fresh chives, chopped (for garnish)

In a large nonstick skillet, heat butter on medium heat.  Add shallots, garlic and bay leaf and reduce heat to medium.  Saute until shallots are golden brown, about 3 minutes.  Remove from heat, discard the bay leaf and let cool.

Chop steamed shrimp coarsely.  Place in medium bowl.  Set aside.

In a food processor, combine the cream cheese, yogurt, lemon zest & juice, horseradish, salt and pepper.  Add contents of cooled shallot and garlic saute.  Pulse to combine.  Transfer contents to shrimp bowl.  Stir to mix.  Cover and refrigerate for at least 4 hours (or up to 48 hours).

Garnish with chives and serve with whole grain crackers.