Olive oil
Carrots, diced (about 3 small ones)
Celery, diced (about 4 large ribs)
1 pound salmon, skinned and cut into big chunks (frozen OK)
Lemon zest
4 cups chicken broth
1 can light coconut milk
1.5 pounds baby potatoes, cut in half, quarters or eighths depending on size
Smoked paprika (to taste, I used 2-3 teaspoons)
1/4 cup chopped fresh dill
2-3 teaspoons ground sumac
White wine, about ½ cup
 
Heat olive oil in a soup pot. Add the smoked paprika, carrots and celery. When vegetables are softened, add broth, potatoes and lemon zest. Turn up heat to a boil. Reduce heat to a simmer. When potatoes are soft, add the coconut milk, sumac and white wine. Add the salmon until cooked through, about 5 minutes tops. Stir in dill before serving.
 
Really good!

Zest of one lemon
½ cup roasted almonds (no salt), coarsely chopped
3 tablespoons finely chopped fresh dill
Olive oil
A pinch of salt
Black pepper
About 1.25 to 1.5 pounds cod (fresh)
2 teaspoons (or more to taste) Dijon mustard
1 bag baby spinach (or one bunch of chard)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Combine lemon zest, almonds, dill, about 1 tablespoon oil, salt and pepper in a small bowl.

Rinse fish and pat dry with a paper towel. Lightly coat fish with olive oil. Place fish on the prepared baking sheet and spread mustard on each portion. Divide the almond mixture among the portions, pressing it onto the mustard.

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness. In the meantime, heat the remaining olive oil in a sautee pan. Stir in spinach (in batches) and add a little salt and pepper. Cook until the spinach is just wilted. Cover to keep warm. Serve the fish on top of the spinach.

Tortillas
Salmon (works with frozen or fresh; we use frozen most often, preportioned. Fresh will take less time to cook.)
Shredded cabbage and carrot mix (I like TJs)
Lime
Pepper
A pinch of salt
A little olive oil
Cilantro, chopped (may need two bunches)
Pickled jalapeno
Cotija or feta cheese
Green salsa (salsa verde)

Cook tortillas on grill, you will need to flip them several times. Take off grill and set aside. Meantime, make slaw. Put cabbage/carrot mix in a bowl. Squeeze 1-2 limes into the bowl. Add chopped cilantro, freshly ground pepper and the small amount of salt. Drizzle on a small amount of olive oil. Mix together and let sit.

Spread some olive oil on to fish. Cook salmon in a metal grill pan. Put flesh side down first to sear that side (about 7 min. if using frozen). Then flip to skin side down. Cover the grill pan with foil. Cook about 7 minutes more. When cool, flake the fish.

To serve: Take a tortilla, add some slaw. Put some salmon on next. Sprinkle on some crumbled cheese and chopped cilantro. Add some green salsa and pickled jalapenos. 

This dish rocks.

1.5 pounds fresh salmon, skin removed, and chopped in big pieces
Fresh dill, chopped fine
2 T Capers
1 t Dijon mustard
½ C Panko breadcrumbs (more or less)
1 egg white
Olive oil
1 English cucumber, sliced
Apple cider vinegar
Lettuce
Buns
Tzatziki sauce (buy - or make your own)

In a food  processor, add 2 T capers, 2 T dill, 1 t Dijon mustard, a little salt and pepper, panko and the egg white. Pulse until mixed together. Add salmon. Pulse in short bursts. Don’t over process the fish. Place into a bowl. You may need to add a bit more breadcrumb until it can be formed into patties (use the least amount of breadcrumb you can). Try not to over handle the mixture. Place patties on a plate and place in ‘fridge.

Add some dill to the sliced cucumbers and a dash of cider vinegar. A little salt and pepper if you want. Mix and set aside. You may need to drain it a bit before using.

Fire up grill or a non-stick pan. Add some olive oil. Cook until fish is done – do not overcook.

Place some tzatziki on bottom of bun. Add salmon burger followed by some cucumber salad and lettuce (Bibb or baby lettuce is good). Top with bun. Serve the extra cucumbers on the side and kettle cooked potato chips.

4 tablespoons spice mix (see below)
Lemon caper mayo (see below)
4 mahi-mahi fillets
Olive oil
4 ciabatta rolls, sliced and some pull some of the bread out to make room for ingredients
Sliced tomato
Slaw (see below)
 
Spice rub:
2 tablespoons smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
½ to 1 teaspoon black pepper
1 tablespoon dried/ ground sumac
1 tablespoon teaspoon dried oregano
1 tablespoon coriander seed, finely ground (I use mortar and pestle)
 
Lemon caper mayonnaise:
2 tablespoons drained capers, chopped
¼ cup mayonnaise (I use Lemonaise Light. Could use regular and add some lemon juice)
 
Slaw: Put a bag of shredded cabbage/carrot mix in a bowl, some lime juice, rice wine vinegar, a little bit of olive oil, black pepper and ground coriander and stir it up.
 
Rub spice mix on mahi mahi fillets. Place on grill and cook (don’t over cook!). Put rolls on grill and lightly toast.

Sandwich: Spread some caper mayo on rolls. Put a tomato slice on bottom. Next add a fish fillet. Top with slaw. Ready to eat!