Summer Seafood Recipes
I hope you are enjoying your summer. As I write this blog, it’s almost August. August reminds me of going fishing with my dad and the rotary club lobster fests. School is just around the corner, and most families are busy soaking in the last month of fun. August is national catfish month. I figured what other month to celebrate the seafood than August. Seafood(hyperlink) is not only delicious but is packed with protein, healthy fats, and many micro-nutrients. You can’t beat the nutritious(hyperlink) value that seafood has.
With fun-filled summer nights, seafood is always an easy dinner to fix. You can easily throw it on the grill or the oven, and it’s ready in minutes. You say what? It would help if you had recipe ideas. I got you covered with four savory seafood meals that are big on flavor but won’t cut into your summer fun.
Start your day off with heart-healthy breakfast that has smoked salmon is an easy fix. You can use smoked salmon in any recipe, with scrambled eggs, bagel sandwiches, and top off the avocado toast with it. All these easy breakfast meals are super easy and super nutritious. They may just become breakfast staples busy school mornings.
For lunch, a refreshing salad made with salmon and crunchy cucumbers is perfect. Another tasty lunch is the tuna poke bowl. If you are like me and love sushi and poke bowls will become your new obsession. Poke bars are opening everywhere nowadays. Poke bowls are delicious and packed with nutrition. Who can say no to Spicy Tuna Poke Bowls made with fresh tuna, avocado, cucumbers on a base of steamed rice?
For dinner, try baked catfish, or sweet and spicy grilled salmon is perfect. It’s catfish month, and of course, this blog won’t be complete without a catfish recipe. My friends who aren’t big fish eaters, when they tried it, they thought they were eating chicken. It’s that good! Grilled salmon is the tastiest and easiest dinner. With this spicy and sweet marinade, you won’t be able to resist eating these salmon filets.
Salmon cucumber salad
- 2 five-ounce Salmon fillets
- 2 cucumbers
- 2 celery sticks
- 1 bunch scallions
- 4 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ cup full fat coconut milk
- 3–4 sprigs dill
- 2 cloves fresh garlic
- Sea salt — to taste
- Cook the Salmon fillets in a skillet with two tablespoons olive oil over medium heat.
- Cooking them for 5- 8 minutes on each side.
- Once cooled, flake the salmon with a fork.
- Slice the cucumbers and celery into small chunks.
- Chop scallions into thin slices.
- In a blender, combine the rest of the ingredients. Blend until evenly mixed.
- In a large bowl, combine cucumbers, celery, scallions, and flaked salmon.
- Drizzle dressing over the top and toss together to evenly coat the ingredients.
- Avocado oil spray
- ½ cup almond meal
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- 2 tablespoons dairy free butter
- 2 (6 oz) catfish fillets
- Preheat the oven to 450 degrees F.
- Prepare a baking pan by lining the bottom with foil and spraying with oil.
- Mix together the almond meal, and the spices in a plate.
- Melt the butter in a bowl.
- Dip each catfish fillet in the melted butter.
- Coat the fillets with almond meal mixture.
- Place the coated fish fillets on the baking pan.
- Spray the fillets with oil.
- Bake 15–18 minutes, until crispy and golden.
Sweet and Spicy Grilled Salmon
- 6 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- ¼ cup honey
- juice of 1 lime, about 1 ½ tablespoons
- pineapple juice 3 tablespoons
- ½ teaspoon fresh ground black pepper
- 1 teaspoons dry Sriracha seasoning
- old bay seasoning 2 tablespoons
- ½ tablespoon vegetable oil
- 4 salmon fillets, skin-on or off
- chopped fresh parsley for garnish
- lime wedges for serving
- Mix all the wet ingredients and spices to prepare marinade.
- Marinate the salmon filets (cut into 5 ounce portions) in the marinade.
- Place in a bowl or zip lock bag and keep inside the refrigerator for 2–3 hours.
- Dry the pieces with a paper towel and sprinkle old bay seasoning on each side of the filets.
- Place on top of a sheet of tinfoil and grill for about 15 minutes
- Bake for approximately 20 minutes or done to your preference.
- Garnish with parsley and lime and serve.
Tuna Poke Bowl
- 1/2 pound sushi grade tuna
- 1/4 cup sliced scallions
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
- 2 tablespoons light mayonnaise
- 2 teaspoons sriracha sauce
- 1 cup cooked short grain brown rice
- 1 cup cucumbers diced
- 1/2 medium Hass avocado, sliced
- 2 scallions, sliced for garnish
- 1 teaspoon black sesame seeds
- Reduced sodium soy
- In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
- In a medium bowl, combine tuna cut into cubes, with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
- In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
- Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.
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About the Author
Aesha Tahir is a health and wellness coach and a certified personal trainer. She holds a Master’s degree in Applied Exercise Science and is certified by the NASM as a Personal trainer. She is a certified USA Track and Field Running Coach and Road Runners of America Coach. She is a 200-HR Registered Yoga Teacher. She is also a group exercise instructor specializing in barre, spinning, strength training, boot camp, and yoga classes. She has over five years of experience in the fitness and wellness arena with focused expertise in coaching, corrective exercise and injury prevention, individualized fitness programs, and group fitness programs. She is also an aspiring public speaker in the fitness and wellness world who believes in this quote; “To be inspired is great, but to inspire is incredible.”