Grilled Sesame Teriyaki Mahi Mahi with Mango Salsa

Mahi mahi always reminds me of living in Hawaii for the summer and working at a restaurant. If we had fresh mahi mahi, I always ordered it on my salad or taco. It’s a very mild fish that even young children like! For this recipe, I marinate the fish in Organicville’s Sesame Teriyaki sauce (found it at Costco), grill it, and top the fish with this mango salsa. Grilled Sesame Teriyaki Mahi Mahi with Mango Salsa

Grilled Sesame Teriyaki Mahi Mahi with Mango Salsa
 
Prep time
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Serves: 4
Ingredients
  • 4 mahi mahi fillets
  • Organicville Teriyaki Sesame Sauce
  • Coconut Oil Cooking Spray
  • For the salsa (recipe adapted from Our Best Bites):
  • 1 15.5-ounce can black beans, rinsed and drained
  • 2 medium mangoes, peeled and diced
  • ½ cup diced red onion
  • ½ cup chopped fresh cilantro
  • 2 Tablespoons fresh lime juice
  • 2 teaspoons red wine vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 medium avocados, diced
Instructions
  1. Marinate fish fillets in the refrigerator for 1-2 hours, longer if desired. While they are marinating, prepare the salsa.
  2. In a large bowl, combine the black beans, mangoes, red onion, and cilantro.
  3. In a small bowl, whisk the lime juice, vinegar, sugar, garlic powder, salt, and pepper until the sugar is dissolved. Pour mixture over black beans and mangoes. Cover and chill in the refrigerator for at least an hour.
  4. When the fish is done marinating, warm the grill pan to medium high heat & spray with coconut oil cooking spray. Grill the fish about 6 minutes on each side for a 1-inch steak, or until firm.
  5. When ready to serve, gently fold the avocado into the mango salsa. Season with additional salt and pepper to taste. Top each fillet with salsa and enjoy!

Grilled Sesame Teriyaki Mahi Mahi with Mango Salsa

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Lemon Butter Salmon

I got a call from my mom last week. She said, “Why isn’t your salmon recipe on the blog?” Umm…all I could say was that I’ve been busy! Called to blogging repentance by my momma :)

Lemon Butter Salmon

I found this on Pinterest and thought it looked so easy that I decided to make it for our friends. They have children ages 4-8 and they all ate it up…my girls included! I served it over brown rice, with a green salad, and these dinner rolls. Such a great dinner!Lemon Butter Salmon

Lemon Butter Salmon
 
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Serves: 6-8
Ingredients
  • 3 lemons, sliced
  • ½ cup butter, sliced into half Tablespoon pats
  • 6 fillets of salmon
  • Salt
  • Freshly ground pepper
Instructions
  1. Preheat oven to 350 degrees. On a rimmed baking sheet, line heavy duty tin foil with enough overlapping to make a pouch. Lay lemon slices down, the top with salmon. Place pats of butter on top, then season with salt and pepper. Lift foil up and fold tightly to make a nice little cooking bag. Bake for 25 minutes, or until cooked to your liking. Enjoy!

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Grilled Salmon Salad with Balsamic Glaze

I threw this salad together for lunch last week and posted it on Instagram & facebook. It got quite the reaction & people have been asking for the recipe, so here it is! Easy & delicious…just the way I like it.  IMG_7583

I eat stuff like this so that I can have more cookies later :)

Grilled Salmon Salad with Balsamic Glaze
 
Prep time
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Author:
Serves: 1
Ingredients
  • Two handfuls mixed greens
  • 1 filet of salmon, grilled with Soyaki sauce (mine was leftover from the night before & cold, but it would be good warm too)
  • Feta cheese crumbles
  • Sliced almonds
  • Balsamic glaze
  • Extra virgin olive oil
  • Salt & lemon pepper
Instructions
  1. Place lettuce in bowl and lay salmon filet on top.
  2. Sprinkle Feta cheese crumbles and sliced almonds on to your liking.
  3. Drizzle with balsamic glaze and extra virgin olive oil, then season with salt & lemon pepper to taste.
  4. Enjoy!

 

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Foodbuzz Day 2!

I’m finally getting around to posting about day 2 of the Foodbuzz Festival in San Francisco. The recap of Day 1 is here.

I was SO proud of myself for navigating the mess of bus lines that got me lost last year! Would you look at this map? Oh dear. I was stressed out that I wasn’t going to make it in time for the TCHO Chocolate factory tour. Thank goodness the guy stopped and picked me up, the bus was packed and he wouldn’t pick anybody else up the whole way! Once I made it to the Embarcadero, I had to run a few blocks to make it in time. My flats were actually not that bad to run in, until the next two days when I had the WORST shin splits of my life! It killed to be in heels at church the next day.

I made it to TCHO in the nick of time & got to go on the tour. Here’s our lovely tour guide. He was interesting, talked really fast, and was very informative. He had this little microphone that didn’t really help us hear him any better, and kept moving it to take sips of his tea. I loved learning about cocoa, the process of making chocolate, the different ways it’s infused with flavors, and touching cocoa butter and cocoa beans. I also really appreciate how closely TCHO works with their farmers and how well they treat their employees!

What’s a chocolate factory tour without one of the best TV scenes involving chocolate?!

They didn’t allow any pictures to be taken where the chocolate magic happens, but it was so wonderful. Did you know that they only let women package their chocolate? Any guesses as to why? The answer is that women have a lower basal body temperature and can hold chocolate a second or so longer than a man can before it melts. You learn something every day!

After the tour, they let us sample all of their high-quality chocolate. I am a milk chocolate girl through and through. But what he taught us was that to eat chocolate the right way, you must use all five senses. 1. Look at the chocolate 2. Snap the chocolate in half so you hear it 3. Feel the chocolate in your hands 4. Smell it 5. Taste it. Now tasting means letting it sit on your tongue and melt for a bit. This changed how I view dark chocolate! I actually enjoyed quite a few of the dark pieces we sampled because I let it melt on my tongue and dissolve instead of biting into it. The 99% cocoa was AWFUL though. I ran to the trash can and spit it out. No amount of melting could help that puppy out.

After the TCHO Chocolate factory tour (which had no Gene Wilder or everlasting gobstopper involved, bummer), I walked downtown to shop a bit before my mom came to meet me. We met up for the Taste Pavilion and sampled food after food after food!

Here is the famous Chef John Ash, behind a beautiful Alaskan halibut. They served it in a coconut curry sauce that was absolutely perfect & my mom’s favorite.

My favorite were the crab cakes! Oh my goodness. They were the best crab cakes that I have ever had in my entire life! The wonderful people at Alaska Seafood have perfected them. I was so glad that we got some first because I heard they ran out and/or people were too full by the end! Mmm I could go for one or three about now :)

I am a total fan of Naked juice and drank it all through my pregnancy with Lola. I had to have some of their orange juice every morning! They had this mango juice that was insanely sweet and had NO added sugar in it. Incredible!

The cupcakes from Mission Minis were so moist and the perfect size. I kept the two spiders and brought them home for my girls :)

After all of the chocolate tasting and all of the food at the Taste Pavilion, my mom and I headed to Nordstrom to shop for a bit. They had a huge event going on and we got our makeup done! Here I am with Bobbi, who I’ve followed on Instagram for over a year now! I was SO happy to meet her in real life and it was crazy feeling like I know her so well but having never met in person. Here we are with our final makeovers!

I am so disappointed with myself, I didn’t take any pictures at the Gala with my hair done or all of us dressed up! We had a minor car incident, then tons of traffic, and my phone died, so I wasn’t really focusing on pictures. But I did take a few at the dinner of the food. It was held at the Academy of Sciences in Golden Gate Park and was stunning!

My favorite was the artichoke ravioli with ginger soup, pictured below.

The mushroom & onion pizza was my favorite from this plate, nothing else was a standout. For dessert, my favorite was the pot de creme in the tiny mug!

I had so much fun this year and am excited by all of the new people I met and connections I made. Thank you DailyBuzz Food for a wonderful event! I have another awesome giveaway coming so stay tuned! :)

Lime-Marinated Broiled Salmon with Cucumber & Watercress Salad

I made this for Matt’s 23rd birthday. It was during a heat wave, so it was perfect to not have the oven on, just the broiler for a bit. It is so flavorful and fresh!

Lime-Marinated Broiled Salmon (from Cooking Light)

1/3  cup  low-sodium soy sauce

1/4  cup  fresh lime juice

1  teaspoon  minced peeled fresh ginger

1/2  teaspoon  chopped fresh thyme

2  garlic cloves, chopped

4  (6-ounce) skinless salmon fillets (about 1 inch thick)

Cooking spray

4  lime wedges

Place first 4 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add salmon, and seal and marinate in refrigerator 1 hour, turning bag occasionally.

Preheat broiler.

Remove salmon from bag, discarding marinade. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes. Turn, and broil an additional 4 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

This salad is so light and easy…definitely a welcome break from a traditional green salad.

Cucumber & Watercress Salad (courtesy Tyler Florence)

1 large cucumber, peeled and diced

1 bunch of watercress, trimmed

1/2 cup chopped parsley

2 tablespoons honey

2 tablespoons white wine vinegar

Splash of water

Salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

In a bowl, combine the cucumber, watercress and parsley.

In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.

Salmon with pasta, spinach & capers

I came across this recipe on FoodNetwork.com.

I LOVE salmon, and it’s so good for you. When you cook this, the smell of lemon, capers, garlic, and basil mix and make your house smell like a little restaurant on the Mediterranean!

I subbed regular pasta since I had it on hand.

I also cooked the salmon longer than Giada said to because I like mine a little more well done. It was still juicy and tasty! Such an awesome way to get your spinach in, too. It wilts once you put the pasta on top and is yum yum yum!