Teriyaki Salmon and Kale Salad is a delicious easy healthy treat for lunch or even dinner. Down below I will share with you this simple recipe for satisfying and moist teriyaki salmon. Continue Reading “Teriyaki Salmon and Kale Salad”
Seared Salmon Sandwich
It’s Salmon Time…
A seared salmon sandwich is such a comfort without all the additional calories. The toasted wheat bread, juicy beef steak tomatoes. onions, lettuce and spicy mayo just turn this fish all the way up. This is one of my go to sandwiches when I am craving something a little different from the usual guilty pleasure. I also replaced the fries usually made with potatoes with zucchini.
This recipe is super easy and delicious. I am sharing this recipe with you in conjunction with YouTube sis Yem. Yem asked to collaborate on having healthy hair and a healthy body. So today I am going to share with you this clean recipe that is so delicious.
Follow Yem on YouTube: https://www.youtube.com/user/yemtail
Read here blog: http://learningnaturalhair.blogspot.com/
Let’s get into this recipe!
What You Will Need:
- Salmon
- Wheat Buns
- Thinly Sliced Red Onion
- Arugula
- Medium Sliced Beef Steak Tomatoes
- Siracha Wasabi Mayo
- 1/8 Tsp of Salt
- 1/8 Tsp of Pepper
- 2 Tbsp of Avocado Oil
- 1 Large Non Stick Skillet
Prep:
- Salt and Pepper the fish on both sides then sit aside. J. Delawcious seasoning would be great here as well.
Cook:
- On medium high heat add oil to the large skillet. Heat until small smoke puff appears.
- Once the pan shows the puff of light smoke, add fish gently to the skillet. Once added do not move the fish.
- The fish will give from the pan after 4 minutes. Flip over and allow another 4 minutes to cook. 4 minutes each side cooks the fish medium. However if you like it more done, cook it for 5 minutes each side.
- Remove fish from the pan and allow to rest for half the time you cooked it for.
- Toast your wheat bun.
- On the toasted wheat bun add tomatoes, onions, arugula and siracha mayo. Close the bun and enjoy.
Serve:
This can be served with Zucchini fries or a fresh salad.
Happy Cooking!
xoxo
Food Tour of Wilmington, NC
On February 8, 2013 we pledged our undying love to one another in front of the people we love and now we never miss a chance to celebrate. So on our fourth year we ended up in Wilmington, NC celebrating the happiest day of our lives.
Wilmington is an amazing city with a very rich history and AWESOME food. While doing romantic things, we were able to take a small food tour through the town. I went to some of the high-end restaurants along with some town favorites. In this post I wanted to share with you my extended thoughts on how I felt the food tasted and my recommendations if you decided to take a trip yourself. Enough talking let’s get to the food already!!!
Chicken and Shrimp Gumbo
A few weeks ago, my youtube sister asked me to make an easy version of Gumbo. Well Coilsoflove this one is for you! Gumbo is a New Orleans style stew that is made differently in everyone’s home. Traditionally it is made with the holy trinity (onion, celery, and green peppers) with seafood elements in a deep brown broth.
However, my mother always made our family gumbo in a tomato based sauce. Today, I am going to share our family recipe with my own little twist. Just know that these meats and seafood options are interchangeable but the overall flavor is always DELICIOUS! Enough talking let’s cook!
Delawcious Shrimp
This Shrimp recipe is fast, delicious, and easy! Give these Delawcious Shrimp a Try.
What You Will Need:
24-36 Fresh Extra Large Shrimp Peeled and Deveined
1 Tablespoon J. Delawcious Seasoning
1 Teaspoon of Lime Zest
2 Whole Limes Sliced into Wedges
1 Tablespoon Avocado Oil
Prep:
In large bowl add shrimp (keep shells on), lime zest and J. Delawcious Seasoning. Massage the seasoning and lime zest into the shrimp. Once shrimp is evenly coated in the mixture, let it sit for 15-30 minutes max.
Cooking:
In a Cast Iron skillet or any skillet of your choice add avocado oil on medium high heat. Once the oil is hot add shrimp to the skillet and cook until pink about 3-5 minutes.
Grilling:
Soak wooden skewers in water for 30 minutes to prevent burning while cooking. Place about five shrimp to one skewer. Heat the grill and place the shrimp on. Cook the shrimp for 3-5 minutes or until pink.
Garnish:
Once completed squeeze lime juice over the shrimp and sit the remaining wedges on the side.
This meal is easy, fast, and delawcious for any weeknight/weekend meal. Lastly, remember to enjoy this recipe with the people you love.
xoxo