Category Archives: Fish

Grilled Asian Candied Salmon

Candied Asian Salmon

Feeds three.


• 1 pound of salmon with skin removed

The Marinade • 3/4 cup of sweet chili sauce (you can get this in the Asian section of your grocer or go to an Asian market)

• 1/2 tablespoon of canola oil
• 1/2 cup of freshly squeezed orange juice
• 1 tablespoon of soy sauce
• 1/2 tablespoon of dried ginger
• 1/2 tablespoon of minced garlic
• Pepper to taste


1. Turn your grill on to Medium – high.

2.In a bowl, combine the sweet chili sauce, orange juice, garlic, soy sauce, ginger, pepper and mix together. Reserve a 1/4 cup of sauce for fish before serving

3.Pour marinade over salmon. Cover and refrigerate for at least a half an hour.

4.Grill for five minutes on the skin side. Then flip over the fish by placing the spatula between the skin and the fillet. The concept is to leave the skin only on the grill.  Cook for 4- 5 minutes depending on the thickness of your salmon. The fish should be just a wee bit pink on the inside.

5. Drizzle 1/4 cup of reserved marinade over fish.


Grilled Salmon with Orange and Pepper Sauce over Micro Greens

Grilled Salmon With Micro Greens

Very healthy dish!

Novice cook: 60 minutes • Experienced cook: 35-40 minutes


• 1/2 pound of fresh salmon, skinned
• Juice of 1 lemon
• 1 red bell pepper
• 1 tooth of garlic, peeled
• 1 tablespoon of fresh ginger, peeled
• Juice of two freshly squeezed oranges (blood oranges are best)
• 1-2 tablespoons of honey
• Salt and pepper
• 1/2 cup of extra virgin olive oil (higher quality works best)
• Micro greens (available at your grocery store) or spinach


1. Roast the pepper. Put the pepper directly onto your gas burner on your stove top. Keep turning until the entire fruit (yes, it’s officially a fruit) is black. If you have an electric stove, roast in the oven at 350˚ for 25-35 minutes, until it’s black. When done, wrap in plastic foil and wait until it has cooled down to peel off the skin. When taking off the skin, you will also easily be able to take the seeds out.

2. To make the sauce, put the olive oil, orange juice, ginger, garlic and roasted pepper in the blender and puree. (High speed for the hand blender.) Add the honey to taste and season with salt and pepper.

3. Lightly coat your fish with lemon, some olive oil and salt and pepper. Cook on a heated grill pan or grill approx. 3-5 minutes each side. When the fish is half cooked, turn it over. Make sure you don’t cook it too long or you’ll dry it out. The internal temperature of the cooked fish should be 125˚F or 50˚C. Do not overcook. You want this fish wet.

4. Mix the greens with some balsamic vinegar and salt and pepper to taste.

5. Heat up the sauce on the stove top in a small sauce pot on low, or microwave for a minute or so.

When you’re done, plate the fish on the micro greens and drizzle the sauce on top of and around the fish.


Norwegian Eggs (Salmon)

Easy and Delicious Mother’s Day Brunch!

Notes: This was for Mother’s day.  I didn’t have any but, I heard it was delicious. The smoked salmon came from a local gourmet food store in North York. It’s the best I have ever had.

Ingredients :

  • 2 Organic Eggs
  • 4 slices of smoked salmon
  • 2 toasted crumpets
  • 1 TBS of chive cream cheese
  • 1/2 cup of shredded strong cheddar cheese
  • Bacon
  • Garlic
  • Flour
  • Butter
  • Asparagus


1. Cook bacon.

2.  Steam asparagus.

3.  Make the cheese sauce – roux and then add milk, garlic and cheese.

4.  Toast crumpets and spread on chive cream cheese.

5.  Poach eggs – crack eggs into 2 separate bowls. Bring 1 quart of water to 200 degrees , add vinegar swirl and gently add 1 egg at a time and cook for 3 minutes


Sautéed Mahi Mahi Fish Tacos with Guacamole & Chipotle Sauce


Fish tacos are easy and fantastic!

Notes: I couldn’t find fresh Mahi Mahi. However, the frozen product I did find was awesome! I also made my own corn tortillas. You can buy your own and that’s fine, but I couldn’t find corn tortillas up in my part of the woods. However, they did have the corn flour to make them. It’s called MASA. Odd, isn’t it?


  • 2 Mahi Mahi fillets (1 pound in total)
  • 4 Corn tortillas  – corn flour (make tortillas as directed. It’s so easy!)
  • 1 Cup packaged shredded cabbage (dry coleslaw)
  • 1 tsp of rice wine vinegar (combine that with cabbage and salt and pepper)
  • 1 Cup of salsa verde (tomatillo salsa)
  • 1/2 Roasted red bell pepper (sauce)
  • 1 Chipotle in Adobe sauce (sauce)
  • 1 Shallot (sauce)
  • 2 Cloves garlic (sauce)
  • 3-4 Lime, juice (sauce)
  • 1/2 tsp Chili powder (sauce)
  • Add 1/4 cup sour cream  or yogurt (sauce)
  • Add 1/4 cup of mayo (sauce)
  • Salt and pepper to taste (sauce)
  • Fresh Guacamole. Here is the recipe.
  • Cilantro for garnish


1. In a blender combine sour cream, lime juice, roasted pepper, garlic, shallot and chili powder to make the hola sauce. Season with salt and pepper to taste.

2.  In a non-stick pan cook fish on medium high heat with the salsa verde. Add some oil if you need to. Cut fish into chunks and set aside.

3) Heat or make tortillas. Spread guacamole all over one side of the tortilla, layer a few TBSP of fish, add chipotle sauce, add cabbage mix, add more hola sauce and garnish with cilantro if you like. Serve with a fresh margarita.