Honey Mustard Salmon

DEEEELICIOUS! That’s what this looks like. I’m a big fan of the honey-mustard combination and I’m always looking for new flavors to try with salmon, so I’m going to give this one a try! You should too :)

Tuna Burgers

I’ve really been enjoying fish lately. When I ran across this quick and easy recipe for homemade tuna burgers, I knew it would be my next re-blog! There are a few cans of tuna in my pantry that are looking pretty good right now… and I bet that using Chobani 0% Plain would be a fine substitute for the sour cream to make it even healthier. Enjoy!

Bacon Fried Cod BLTs

Get in my belly, you delicious fishy bacony sandwich from heaven.

I asked all my FB followers if they had any suggestions for what to do with cod. You know what they gave me? NOTHING. Whaaa?? No one had any ideas? Well, I shouldn’t judge. I was the one who didn’t know what to do with it in the first place. It’s just not my first choice in fish. I don’t know why… I just didn’t grow up knowing much about cod.

Jess and I were walking through the food section at our local target and they had a sale on fish. The cod was cheaper than the salmon and I’d never cooked with it before so I figured I’d give it a shot! I’m glad I did because I made this sandwich and it was goooood.

You really can’t go wrong with BLTs of any kind. They’re so versatile! Add avocado, add a meat or veggie pattie, add an egg, add whatever you want. It’ll probably work just fine. Today’s addition was panko breaded cod pan-fried in bacon grease. Umm… yes please. It was succulent and filling and just the right kind of salty. It’s the working girl’s version of “surf and turf”. And this working girl LOVED IT.

You could easily do this “open-face” if you want to knock off a couple PointsPlus. Or just toast the hell out of a couple 1PP pieces.

Bacon Fried Cod BLTs
Servings: 2
PointsPlus Per Serving: 11


  • 2 fillets uncooked thawed Atlantic cod, 8 PP
  • 4 slices Trader Joe’s 14 grain bread, 8 PP
  • 4 slices center-cut bacon, 2 PP
  • 1 slice reduced-fat cheddar cheese split in half, 2 PP
  • 1/4 cup panko bread crumbs, 1 PP
  • sprinkling each of salt, garlic powder, black pepper, chili powder, ground yellow mustard, turmeric and parsley (or a seasoning of your own)
  • 1 tbsp light mayo, 1 PP
  • 1 tsp lemon juice
  • 1/2 tsp hot sauce
  • lettuce
  • sliced tomato

1. Place your bacon in a cast iron skillet or non-stick pan. Turn up to medium-low and cook to your level of done-ness.

2. While the bacon is cooking, take out your fish, rinse off gently and pat dry. Set to the side while you mix your panko bread crumbs and spices in a flat bottomed bowl or dish. You can also get out the bread and toast it while you’re waiting for the bacon to finish cooking.

3. Once the bacon is done, drain on a paper towel, but keep the grease in the pan. Take your fish and spray each side with some Pam and coat in panko mixture. Put the breaded fish in the pan with the bacon grease and cook about 3-4 minutes per side.

4. While the fish is cooking, slice up your tomato, wash your lettuce and make the spiced mayo. You’ll mix together the mayo, lemon juice and hot sauce. I used tabasco, but you can use any hot sauce you like. If you want it more spicy, add extra hot sauce. Spread the mayo on two of your four pieces of bread. Then, put on the lettuce, tomato, bacon, cheese and fish. Best served hot, but saving it for lunch works too!

Agave-Lime Salmon

Have you ever felt that life is so overwhelming that you don’t even want to cook? Yeah, that was me yesterday. Luckily, I have a great fiancee who takes care of me and buys me flowers and food magazines when I’m feeling stressed! But I’m feeling just peachy now, so no worries! On to funner topics of conversation.

We found a reception venue! Oh man, so excited. Now we can finally order the invites, finish our registries, set up tastings and enjoy the little details. Oh, and our awesome “event specialist” looks like Adele and has a daughter named Adele… AND we gave my mom an Adele CD for Mother’s Day. Umm… awesome?

We also decided to go to New Orleans for a mini honeymoon! So if you all have some suggestions on where to go or where to stay for two people (and possibly a doggie) who love food, art, music and the outdoors, please let us know!

Speaking of food, here’s a tasty recipe that I tried a couple weeks ago. We had bought some beautiful looking salmon from Whole Foods (river sockeye salmon, to be exact) and knew that we had to do something delicious with it. I searched through my cookbooks (since they’re finally unpacked!) and found a recipe in Good Housekeeping Fast Weeknight Favorites that I picked up randomly at Kohls. Best five dollar book purchase EVER merely because of this recipe.

Jess said it was the best fish she’s ever eaten in her life. And she doesn’t really like fish. So, that was quite a statement. I completely agree with her. And I’m totally making this again. This is a PERFECT summer dish and it’s clearly one that will impress anyone that you serve it to! Enjoy!

Beautiful Photo by Jess!

Agave-Lime Salmon (adapted from Good Housekeeping’s Honey-Lime Salmon recipe)
Servings: 4
PointsPlus Per Serving: 7


  • 4 6-oz wild caught salmon fillets or one large 1.5 lb salmon fillet, 23 PP
  • 3 tbsp agave nectar, 5 PP (they used honey, but either works just fine)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3/4 tsp salt
  • 3/4 tsp lime zest (just get a fresh lime for this, it’s essential!)
  • 1/4 tsp ground black pepper
  • 1 tsp hot water

1. First off, make sure that you are using fresh salmon fillets, as in “bought from the store that day and haven’t been frozen”. They will give you the best flavor. I used a river sockeye salmon fillet from Whole Foods. Expensive, but worth it! If you can’t afford that or you just have frozen, that will be fine too, but make sure they are completely defrosted.

2. In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 teaspoon very hot water until blended.

3. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture all over salmon.

4. Place salmon on grill over medium heat and cook 10 minutes or just until salmon turns opaque throughout and flakes easily when tested with a fork, carefully turning salmon over once with wide metal spatula. Or you can use a cast iron pan and just prep it with 2 tsp of canola oil over medium-low heat and cook the salmon about 4-5 minutes per side.

5. Sprinkle salmon with cilantro and serve with lime wedges.

Spicy Tuna Veggie Salad

You might have read it on my FB page, but Jess and I are doing our own round of The Game On! Diet.  We’ve only got 174 days until we get married!  And that means we’ve only got 174 days to shed some more weight to look even more dazzling in our outfits.  Plus, we made the deal extra sweet.  The total number of points we could get combined is 6800.  If we score at least 6650 points combined, we’re getting an iPad!  AND if we get 6775 points combined, we’re getting a speaker system for it.  We’re totally gonna win this thing!

It’s only day two, but I already feel the benefits of eating smaller meals five times a day.  I have more control.  Weight Watchers always keeps me on track with points, but I’d been finding myself eating all of much lunch food and most of my snacks in one sitting rather than stretching it out throughout the work day.  With this plan, I am drinking 3 liters of water each day, exercising at least 20 minutes every day, not snacking at ALL every day, and even working on some new and old habits.  Like last time, I decided that my old habit to break would be playing games on my phone once I lay down to go to sleep.  No more of that!  And my new habit this time is to straighten up the apartment or pack boxes (since we’re moving to a new place next month) for at least 20 minutes a day.  I’m even starting to prepare more of my meals in the evenings to save on time in the mornings.

Last night, I cooked a fancy schmancy dinner in less than 20 minutes: Grilled Balsamic Marinated Tri-Tip Steak (balsamic dressing and steak in a bag in the fridge for 2 days which I grilled on a cast iron grill pan), Roasted Asparagus (sprayed with canola spray and sprinkled with salt and pepper), and Baked Red Potatoes (which I cooked in the microwave on the baked potato setting).  It was perfect and within the constraints of the plan!  After relaxing for a bit, Jess mentioned that she still had one more meal left to eat for the day and she was in the mood for my Chinese Noodle Soup with Chicken.  So we made that together!  Instead of rice noodles, we used soba noodles which are made with buckwheat, salt and water.  They are actually really good!  We also put in chicken, carrots, scallions and rabini.  I didn’t get any last night since I had already eaten all my meals, but I have some today for one of my meals and I’m looking forward to it!

I also hardboiled a dozen eggs for meals and made us each some Spicy Tuna Veggie Salad.  And that is the recipe I’ll be sharing with you today.  It’s inspired by a recipe that I saw in the Game On! Diet book, but I changed so many things in it that I feel comfortable calling it my own recipe.  It’s a new twist on tuna salad without the pickle relish and mayo.  Instead, this is chocked full of veggies and the dressing is made from two different mustards and some olive oil.  It’s full of flavor and it fills me up!  I like to eat it over a bed of romaine lettuce, but you can also eat it without anything else or with some wheat crackers.  And if you want to change up the veggies that are in it, you can do that too.  That’s how I came up with my combination!  Jess’ was a little different than mine (I left the onions out of hers and put more dijon and less spicy mustard).

Spicy Tuna Veggie Salad (inspired by Bill’s Spicy Tuna Salad from The Game On! Diet book)
Servings: 1
PointsPlus Per Serving: 7 (since all the veggies are fresh, I don’t count the extra 2 PP that the WW Recipe Builder would add on for them)


  • 1/2 cup diced carrots
  • 1/2 small tomato, diced
  • 1/4 cup diced onion
  • 1 medium sweet red pepper, diced
  • 1 can water-packed tuna, regular or white, 5 PP
  • 1/4 cup kidney beans, 1 PP (or a different bean of your choice)
  • 1 tbsp dijon mustard
  • 1 tbsp spicy mustard
  • 1 tsp minced garlic
  • 1 tsp olive oil, 1 PP

1. Put all the ingredients into a mixing bowl and stir with a spoon. Serve it whenever you’re hungry! It should keep in the fridge for up to one week.

Asian Breaded Albacore

I did something fishy. And I don’t mean mysterious or questionable… I mean tasty! When Jess and I were in Ohio a couple weekends ago, we made sure to stop at Trader Joe’s to fill up on all the grocery items we can’t get locally – nicely priced organic fruits and veggies, better cheeses, organic frozen meals, coconut cookie thins, etc. As we were about to check out, Jess turned to me and said,

“Don’t you want to get some frozen fish steaks?” I said, “YEAH!”, because in fact, I did. If there was a Whole Foods around, we’d be getting fresh ones, but the second best option is frozen, so I picked out a pair of beautiful albacore tuna steaks.

Then we got home and I looked around for a recipe that sounded both succulent and satisfying for my taste buds, but not too crazy for Jess’. The packaging contained a recipe for lemon-pepper breaded steaks, but I’m not so fond of that combination. It’s overdone with fish. And there was a recipe I found in one of my cookbooks for sesame teriyaki tuna steaks, but I knew I wanted some panko breading on there. Conclusion? Make up my own recipe! So I did. And it was wonderful.

I’d never had albacore tuna in any other form than chunked and packed in a can with water (and if you’re curious about the difference between albacore tuna and regular tuna, click here). These steaks looked too beautiful to pass up. I marinated them in an Island Teriyaki sauce for an hour and then breaded them with panko bread crumbs and asian spices, but the best part was pan-frying them in just a couple teaspoons of sesame oil! It really brought the flavors together. It’s a beautifully flavored dish that doesn’t overpower the palate with too much spice or too much fish. And it’s just as good when it’s reheated!

Pan-fried perfection

Asian Breaded Albacore
Servings: 2-4
PointsPlus Per Serving: 7 PP for 2, 5 PP for 3, 3 PP for 4


  • 13 oz fresh albacore tuna steaks, 8 PP (I bought a pack of two from the frozen section of Trader Joes)
  • 2 tbsp teriyaki sauce, 1 PP
  • 1/2 cup panko bread crumbs, 2 PP
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt
  • 1/8 tsp ground ginger
  • 1/8 tsp ground coriander
  • 2 tsp sesame oil, 2 PP

1. First thing you want to do is put your fish in a glass dish and pour the teriyaki sauce over top to marinate it in the fridge for about an hour.

2. While it’s marinating, combine all the ingredients from the bread crumbs through ground coriander in another glass dish.

3. Once your fish is done marinating, take it out of the fridge and set it on the counter. Warm up the sesame oil in a skillet on medium heat. Bread all sides of the fish with the panko bread crumbs and then place into the hot skillet.

4. Cook each side for 2-3 minutes, 2 minutes for rare, 3 minutes for medium-rare. Rare should be slightly pink in the center. Once done, serve and enjoy!

If you want to pair it with a tasty dipping sauce, mix together 2 tbsp light mayo, 1 tbsp sriracha sauce and 1/2 tbsp lemon juice. It’s the perfect combination of flavors!

Pepper Crusted Grilled Salmon with Creamy Chickpea Vinaigrette

Today, I was specifically looking for a fish recipe since a couple of my followers asked for some “Lent-approved” meals. I ran across this one and thought it looked good enough to share! I haven’t figured out the PP for it, but I can imagine that if you cut the olive oil in half for the vinaigrette, it would be a perfect WWF, healthy, delicious meal for those of you who want to do something a little different with salmon. Enjoy!

Thai Fish Cakes

So fun to make and so fun to eat!

Thai food is one of my many culinary weaknesses. Put it in front of my face and I will inhale it. It doesn’t really matter what it is because I know it’s going to taste amazing. Stir-frys? I like them spicy, saucy and full of veggies. Soups? I like them with warm, spicy, coconutty flavors and filled with veggies, rice and chicken. But my experience with Thai food has only touched the brim.  There are soooo many different Thai dishes out there!  A whole realm of flavor combinations that I haven’t tried yet.  So, I did a little research.

Thai fish cakes kept popping up on my radar, so I thought I’d give it a try!  They seemed relatively simple and a nice change of pace from the typical fish I’ve made before. Seriously, how many times can you pan fry or broil tilapia before it all starts tasting the same?

Well, these fish cakes were definitely tasty, different and very satisfying. I found a bunch of different recipes, but the one I went with comes from Adora’s Box. The reason I picked her fish cakes is because she decided to make them with ordinary ingredients; no need to go out to a specialty store just to find kaffir lime leaves or a bird’s eye chili! You can find all the ingredients at your local grocery store. I think that they could have tasted slightly more “thai-ish” with a few of the special ingredients (like maybe some thai curry paste or some coconut milk?), but they were still delicious.

The sweet chili sauce on the side is essential.

Thai Fish Cakes (slightly adapted from Adora’s Box)
Servings: 12
PointsPlus Per Serving: 1


  • 8 oz (or two fillets) white fish, 4 PP (I used tilapia)
  • 1/4 cup sliced scallions
  • 1/4 cup chopped zucchini (she used green beans, but I didn’t have any)
  • 1 clove garlic
  • 1 tbsp thai green hot chili peppers (she used a green finger chili)
  • 1 egg, 2 PP
  • 2 tbsp flour, 1 PP (i used masa corn flour, but it gave it a Mexican taste)
  • 1 tbsp fish sauce
  • 2 tbsp fresh lime juice (she used the juice and zest of one lime)
  • 1 tbsp packed light brown sugar, 1 PP
  • 1 tsp ground coriander
  • 3 tsp vegetable oil, 3 PP (she used more, but I like it healthy!)

A nice change for my fishy palate.

1. Mix all of the ingredients, except for the zucchini and scallions, in a food processor and puree. Transfer to a bowl and mix in the zucchini and scallions.

2. Heat up a small non-stick skillet with 1 tsp oil to medium heat. Drop in spoonfuls of the mixture and pan fry on both sides until golden brown. You can flatten out the mixture into more of a “cake” once it’s in the pan. Fry in groups of four, using 1 tsp of oil every time. This way you can cut down on the oil instead of deep frying them like everyone else does!

If you want to make a meal of them, you can have 6 of them for only 7 PP! Otherwise, they’re great as an appetizer. Just have a little sweet chili sauce on the side for dipping and you’ll be set. Many people, including Adora, pair their fish cakes with a cucumber dipping sauce. I don’t eat a lot of cucumbers, so I went with the sweet chili sauce. I hope you enjoy them! I sure did :)

Fried Rice with Prawns and Ham

Sriracha swirls make everything better.

I have been searching for a really good fried rice recipe and I think I finally figured it out!  It’s no easy feat, I tell you, especially when you are trying to keep it relatively healthy.  Anything with “fried” in the name is bound to give you a bit of trouble when skinnifying it.

The secret isn’t just the ingredients or the sauce.  The secret to fantastic fried rice is the order in which your ingredients are cooked.  You need to saute the vegetables and protein together so that all the flavors infuse each other and become fragrant before you add any rice or sauce.

I discovered this while following (for the most part) the directions for the fried rice recipe in my “Stir Fry” cookbook.  It’s one of those random cookbooks I picked up from a Barnes and Noble somewhere and all the recipes in it are over-involved, you know, where there’s ONE ingredient in almost every dish that you don’t even know where to find because it’s sooo gourmet?  Yeah, I just cut that out and do my own thing, but I generally follow the directions.  My theory proved to be correct and this dish has quickly become a favorite in our home.  In fact, I have about 7 cups of white and wild rice chilling in the freezer right now so I can make a huge batch of it tonight!

So, take it from me and my girlfriend; this fried rice is fabulous.  Full of veggies and a delicious mix of meats, you’d might as well make a huge batch of it so you’ll have leftovers for lunch!

Soooo much better for you than the average Chinese restaurant!

Fried Rice with Prawns and Ham
Servings: 9 (around 1 to 1 1/2 cups each)
PointsPlus Per Serving: 7


  • 5 cups cooked white rice, 26 PP
  • 4 cups cooked wild rice, 17 PP
  • 6 tsp canola oil, 7 PP
  • 4 medium carrots, diced
  • 2/3 cup frozen green peas, 2 PP
  • 1/4 cup diced scallions or white onion
  • 15 large prawns (slice in half length-wise and then cut each side into 3 more pieces), 3 PP
  • 2 oz lean deli-sliced ham, 1 PP
  • 5 cloves minced garlic
  • 3 tsp fish sauce (optional)
  • 1 tbsp sriracha chili sauce
  • 4 tbsp low-sodium soy sauce, 1 PP
  • 4 tsp unpacked light brown sugar, 1 PP
  • 6 egg whites, 2 PP

1. Heat up 2 tsp canola oil in a wok. over medium-low heat. Pour egg whites in and stir them up until they are just cooked enough and slightly scrambled. Place in a bowl and set aside.

2. Reheat the wok and pour in 3 more tsp canola oil. Put in garlic, green onion, shrimp, ham, carrots and peas. Cook for about about 5-10 minutes until shrimp has been thoroughly cooked.

3. Whisk together soy sauce, brown sugar, fish sauce, last of the canola oil and sriracha in a bowl.

4. Pour rice and sauce mixture into the wok and mix up with the vegetables. cook for a few minutes until well coated. Then throw in the egg. Cook for another minute or so.

5. Serve immediately and enjoy! Keep some sriracha and soy sauce out on the side so people can add it at their leisure.

You can always switch out which meats you use, so if you want chicken in there, just make sure you switch out the points since it’ll be more.  Maybe you have leftover pork that you need to use or even bacon or scallops!  Don’t like peas?  Put in some edamame.  Make those flavors work for you!

Yucateco Chipotle Salmon

I can’t even begin to describe how wonderful this weekend was!  Let’s just say it was a blasty blast and I’ll be putting up a nice long post with pictures sometime this week once I’ve had a chance to go through and edit them.  But to tide you over until then, I shall leave you with a tasty recipe that I came up with last week.

Remember when I put up the Spicy Salmon post?  Well, this was another flavor combination that really hit the spot.  I call it my “Yucateco Chipotle Salmon” because the two main flavors are Chipotle Chili Spice and El Yucateco’s Green Habanero Sauce.  This specific hot sauce it absolutely my favorite green hot sauce.  It has spice AND great flavor.  I haven’t found anything yet that compares.  I find it in the ethnic foods section of pretty much any grocery store.  I’ve put it in cheese dips, many different marinades, on all my fajita/mexican foods and more.

I’ve made the original spicy salmon quite a few times already and since I mentioned all the different flavor combinations you could come up with in the first post, I knew I had to follow my own advice and make up one of my own.  Hence, this lovely salmon was born.  I put it over salad greens and some red clover sprouts, but I think it would be even better over some Spanish rice and sauteed veggies (I just didn’t have the time to make those during my lunch hour).  It would also compliment the colors and flavor a little better!

Mayo mixture all spread on and ready to be sealed and nuked.

Yucateco Chipotle Salmon
Servings: 1
PointsPlus Per Serving: 7


  • 1 fillet wild caught salmon (around 6 oz), 6 PP
  • 1 1/2 tbsp light mayo, 1 PP
  • 1/2 to 1 tbsp El Yucateco Green Habanero hot sauce
  • 1/2 tsp lime juice
  • ground chipotle chili pepper
  • crushed red pepper flakes
  • salt and pepper
  • dried oregano

1. Rinse salmon fillet with cold water and pat dry. Place the salmon skin side down in a microwave save container (a smaller glass dish will work best). Season the salmon with chipotle spice and a bit of salt and pepper. Set aside.

2. In a small bowl, combine mayo, hot sauce and lime juice. Generously spread the mayonnaise mixture on top of the fillet. Sprinkle oregano and red pepper flakes on top.

3. Cover the dish tightly with microwave safe plastic wrap. Microwave the fish for 3 1/2 minutes. Check the center of the fillet for done-ness with a fork. If there is any uncooked fish, microwave for another 30-45 seconds. Eat with salad or sauteed veggies and rice!