Category Archives: Seafood Dinner

Creamy Salmon

Creamy wild Alaskan salmon with veggies. Perfect for any low carb diet.

* 2 fillets of wild Alaskan salmon
* 1 tbspoon avocado oil
* 3 tbspoons pastured butter
* 2 cloves of garlic, minced
* A small shallot, chopped
* 1 tbspoon of almond flour
* 1 cup sour cream
* 1/2 cup parmesan
* 1/3 cup sliced mushrooms of your choice
* 1 cup broccoli florets
* 1 tbspoon capers
* 1 tbspoon chopped chives
* 2 tbspoons chopped parsley
* lemon juice to taste
* black pepper to taste

1. Descale and wash the fish. Fry the salmon with the avocado oil for a few minutes, turning once (do not overcook). Remove its skin and eat it (if applicable). Add lemon juice on the fish, and set aside.

2. In a small pan heat water and add the mushrooms to boil for a few minutes. Add the broccoli florets for another 1-2 minutes (must remain a little bit crunchy). Strain, set aside.

3. In a large pot heat the butter with the black pepper, garlic and shallot. When browned, add the sour cream and parmesan. Stir to combine, but don’t let it get too cooked (no more than 30 seconds on fire, just enough for the parmesan to melt).

4. Cut the salmon in small pieces, add it to the cream. Add the mushrooms, broccoli, and capers, and carefully combine. Sprinkle with chives or parsley, serve with spiralized “zoodles”.


Morels and Scallops

Pegan dinner I cooked for my husband tonight: morels, scallops, peas, carrots, in grass-fed butter and sour cream.

Gluten-Free Seafood Chowder

We had this lovely seafood chowder tonight. Here’s the recipe. Only change I made over the original recipe was to add mussels, shrimp, and wild salmon in addition to scallops, and used goat broth instead of chicken broth (well, it’s just what I had in my freezer). It was really awesome! The lemon zest did the whole trick to bring this recipe to another level!

gluten free seafood chowder

Gluten Free Tempura

I try to avoid flour of any kind as much as possible, but 6 years without Tempura took its toll today, so I prepared some using rice flour. A pretty involved recipe, since it took me about 1:30 hours from preparation to eating. I even made my own dashi, from bonito flakes and kombu seaweed. We used Japanese white sweet potato (my husband’s favorite), eggplant (my own favorite), mushrooms, broccoli, carrots, zucchini, and of course, jumbo shrimp. The sauce contained home-made dashi, organic tamari GF soy sauce, and true mirin (traditional, fermented recipe which contains no corn syrup etc). Yum!

I’m trying to bake some chicken pot pie tonight too. Then, I’m off with flour for a long while.

Tuna Salad & Mayo

In my pesco-vegetarian diet I try to avoid tuna and octopus for ethical reasons (tuna because it’s being tortured before it’s killed, and octopus because it’s super-smart), but at today’s picnic there was no avoiding tuna. I always buy the Wild Planet brand, which is dolphin-safe, and plainly, the best tuna I ever had, with lots of DHA in it.

In this post, I also mention how to quickly make the most amazing, fresh mayo, without having to deal with industrial seed oils and additives.


Tuna Salad:

* 1 can of good quality tuna
* 1 Tbspoon of mayo (see below for recipe)
* 1/2 stalk of celery
* 5-6 grapes
* black pepper
* 1 romaine lettuce

1. Drain the tuna, and place on a bowl. Cut into smaller pieces using your hands.

2. Wash the celery and grapes, and cut them very thinly. Add them to the bowl.

3. Add the mayo, black pepper, and mix well using a spoon.

4. Serve on romaine lettuce leaves, or refrigerate for up to 1 day.


* 1 pastured egg
* juice of 1 lemon
* 1 tspoon of French mustard
* salt & pepper
* Pinch of sriracha or other hot sauce (optional)
* 1 cup of light olive oil

1. Add all ingredients in a tall pitcher, and using an immersion mixer, mix for about a minute.

2. Use, or refrigerate for up to 4-5 days.


One of my favorite foods, are crabcakes. Here’s the version I use. Fat-free and vegan versions are included below.


Ingredients (makes 4-5 large crabcakes)
* 1 egg (optional)
* 1-2 small cans of real crab meat (or a can of jackfruit for vegan)
* 1 tpoons of home-made mayonaise
* 1 tspoon mustard
* paprica or chili powder to taste
* salt & pepper to taste
* 2 Tbspoons of olive or avocado oil (omit for fat-free)
* 1 medium potato
* 1.5 cups of chopped vegetables that consists with any of:
– onion
– carrot
– celery
– green pepper
– red pepper
– peas
– 1 clove of garlic
– parsley or cilantro

1. Peel and cut the potato into small cubes. Start frying them in medium heat, until 75% done. Stir often. For a fat-free version, just add a bit of water instead of oil.

2. Add the chopped veggies and cook everything until about 80% done. Main objective here is to remove their water than completely cook them.

3. Remove from pan, set aside, let cool. Add the crab meat in the pan, until most liquid has evaporated from it too. Set aside too, separately from the veggies.

4. Add the veggies into the food processor, and process them lightly until in “rice” consistency.

5. Add everything in a large bowl (crab, veggies, spices, mayo, mustard). Here, you can optionally add an egg too.

6. Work the mixture with your hands for 20 seconds, and then shape it like small burgers.


8. In a large frying pan pour a tbspoon of olive or avocado oil and heat it up in a medium heat. Using a spatula transfer your cakes to the pan to fry. For the fat-free version, simply transfer them in your oven on 350 F, for 15 minutes or so, turning once (use a baking sheet and parchment paper).

9. In the frying version, after about 3-4 minutes or after it’s gotten golden brown, turn the cakes around carefully, and cook for another 3-4 minutes — or until golden brown.

10. Serve hot, with tartar sauce or mayo, and with vegetables of your choice.

Note: For a vegan version, use half a can of jackfruit instead of crab: rinse and drain the jackfruit, remove and discard the triangle stem, and on step 3, cook with some water for 10 minutes on the pan until that has completely evaporated. Add it in the food processor along the veggies in step 4. The rest is the same.

Shrimp & Citrus salad

A traditional French salad for the new age.


Ingredients (for 2, 10gr of carbs per person)
* 10-12 large shrimp
* 1/2 of a cucumber
* 1/2 of a pomelo or a whole grapefruit
* 2-3 TBspoons of fresh chopped basil
* 2 heaping TBspoons of Pegan mayonnaise
* 1-2 TBspoons of lime or lemon juice (optional)
* Freshly cracked black pepper
* Salt to taste

1. Boil your shrimp in some boiling water for a few minutes. When done, put them in a colander and let lots of cold water run through them. Remove their shell and their vein on the back of their body. If you are using fresh, de-shelled and already-cooked shrimp, omit this step.

2. Place the citrus on a steady surface and hold it from the top. Using a big knife cut the outer part of your citrus fruit from top to bottom, all around it (it’s ok if a bit of the fruit goes to waste using this method). Then cut it in the middle (height-wise), and remove the skin from each segment. Place the main fruit (without any skin) on a big salad bowl, in chunks.

3. Peel the cucumber, cut it in two length-wise, and then two more times (so you get 4 long segments). Run the knife through each of these segments to remove some of the seeds (you can eat these while you’re preparing the salad…). Slice the cucumber segments in 1/3″ slices.

4. Add the cooled shrimp in the salad bowl, the cucumber, and the chopped basil. Crack some black pepper, and add some salt. Taste a small bit of the citrus fruit. If the fruit is bitter, then you don’t need to add the lime juice. But if your fruit is rather sweet, then squeeze some lime or lemon juice (1 or 2 TBspoons depending on the sweetness of the main citrus).

5. Add the mayo, and carefully mix everything well using a spoon. Add more mayo if required. Serve immediately and enjoy!