The Doctor's Order

From The Classroom to The Kitchen

in Lean Meats· Seafood· Uncategorized

Sweet Salmon and Pineapple Kabobs

So let’s be real, this summer has been a wash. With social distancing, there are no big backyard barbecues and everyone is staying mostly indoors. But that does not mean COVID-19 can ruin our summer menus!

This sweet, savory, summer recipe features asian style salmon with grilled pineapples! The flavor combination is perfect and it is a very simple and easy recipe.

Throw these bad boys on the grill or use a grill pan if you do not have access to a grill.

We’ve previously talked about the health benefits of salmon and if you’re looking for even more salmon recipes, check out our blackened lime salmon with avocado salsa recipe!

Sweet Salmon and Pineapple Kabobs
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Sweet Salmon and Pineapple Kabobs

Recipe by Dr. Aubrey J. Grant

Ingredients

  • 1 fresh pineapple cut into chunks

  • 1 red onion cut into chunks

  • 1 zucchini sliced into thick rounds

  • Cilantro to taste

  • 2 tablespoons reduced sodium soy sauce

  • 2 tablespoons oyster sauce

  • 2 tablespoons freshly grated ginger

  • 1 tablespoon seasoned rice vinegar

  • 1 teaspoon sesame oil

  • 1 tablespoon brown sugar, packed

  • 3 cloves garlic, minced

  • 1 teaspoon Sriracha, optional

  • Freshly ground black pepper, to taste

Directions

  • In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
  • Thread salmon, pineapple, red onion and zucchini onto skewers.
  • Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
  • Preheat grill to medium high heat. Add kabobs to grill, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes. You can also cook on grill pan if no access to grill.
  • Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.

in Seafood

Pan Seared Scallops with Brocollini

I LOVE SEAFOOD !

Being from Maryland, I absolutely love everything seafood! Blue crabs are life and they are best in Maryland. Some of my favorite memories involve Sunday afternoons, watching football, and a barrel of crabs! But now that I’ve been away from Maryland for so long, I have to satisfy my seafood craving with other tasty underwater treats. This is where these delicious pan seared scallops come into play. 

Health Benefits of Pan Seared Lemon Garlic Scallops

Scallops are often consider a guilty unhealthy treat since they often appear in decadent restaurant meals that are overloaded with calories. However, Scallops are more than 80 percent protein. One 3-ounce serving provides 20 grams of protein and just 95 calories. They’re also a good source of both magnesium and potassium! Finally, like most seafood choice, Scallops are full of Omega 3 Fatty acids which are great for improving cardiovascular health and brain function! Be sure to check out this link to further learn about this powerful super food Scallops Super Food

How to Eat Them?

Pan Seared scallops are the best way to eat them and hold off on the rich overly thick cream sauces that are often paired on top. Pan searing is quick and easy and creates a nice thick crust on top of the scallop that provides great texture to this mollusk! Additionally, cooking in EVOO with a small amount of ghee clarified butter provide the good fats that your body needs to feel satiated.  

Check out this recipe below for a quick, healthy, and delicious seafood treat that will be sure to satisfy your seafood cravings! Additionally, I paired this recipe with a nice crisp glass of chardonnay which really helped complete the flavor palate that I was searching for! 

Like this recipe? Tell us below! We would love to hear from you 🙂 

Peace and Love, 

Aubrey J. Grant MD

Pan Seared Garlic Scallops
Serves 4
Pan Seared Garlic Scallops
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb large scallops
  2. 1/4 c clarified butter ghee
  3. 5 cloves garlic grated
  4. 1 large lemon zested
  5. 1/4 c Italian parsley roughly chopped
  6. 1/4 tsp peppercorn medley freshly ground
  7. 1/4 tsp red pepper flakes
  8. A pinch of sweet paprika
  9. 1 tsp extra virgin olive oil
Instructions
  1. Clean scallops and pat dry.
  2. Heat a large cast iron skillet to medium with olive oil
  3. in a medium bowl toss the scallops with EVOO just enough to coat it all over.
  4. Sprinkle them with cracked pepper, red pepper flakes and sweet paprika.
  5. Add a little drizzle of butter ghee to the hot skillet, just enough to coat the bottom. Add the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden.
  6. Add the butter ghee to the skillet with the scallops and then add the garlic.
  7. Remove from heat and using a spatula push the garlic around to infuse the sauce for about 30 seconds. The heat from the skillet will be enough for the garlic to work its magic into the butter.
  8. Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter.
  9. Sprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil.
The Doctor's Order http://www.thedoctorsorder.com/

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in Seafood

Blackened Lime Salmon with Avocado Salsa

Hey Family, 

Check out this quick and easy week-day recipe for blackened salmon. The contrast between the heat of the blackened salmon and the cool avocado salsa makes this a perfect summer meal. Plate with a side of cauliflower rice for a healthy and nutritious meal! 

Blackened Lime Salmon with Avocado Salsa
Serves 4
Quick and Easy Blackened Salmon Recipe Topped with cool Avocado Salsa
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Save Recipe
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
FOR THE BLACKENED SALMON
  1. 1 tablespoon Olive oil
  2. 4 (6 ounce) pieces salmon
  3. 4 teaspoons Old Bay cajun seasoning
FOR THE AVOCADO SALSA
  1. 2 avocado, diced
  2. 1/4 cup red onion, diced
  3. 1 jalapeno, finely diced
  4. 1 tablespoon cilantro, chopped
  5. 1 tablespoon lime juice
  6. salt to taste
Instructions
  1. Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side.
FOR THE AVOCADO SALSA
  1. Mix everything and enjoy on the salmon!
Notes
  1. Nutrition Facts: Calories 445, Fat 31.3g (Saturated 5.8g, Trans 0), Cholesterol 75mg, Sodium 72mg, Carbs 9.8g (Fiber 7.1g, Sugars 1.0g), Protein 35.1g
The Doctor's Order http://www.thedoctorsorder.com/

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in Seafood

Citrus Salmon Topped with Mango Chutney

We’ve previously boasted the immense nutrition benefits of salmon, so it doesn’t need any repeating. Salmon is a nutrition powerhouse and needs to be a staple in any diet. Topped with this mango chutney and you have a delicious and tasty summer feast!

Mango Chutney:

  •  2 mangos
  • ½ cup finely diced red onion
  • 1 cup diced avocado (1 medium avocado)
  • ¼ cup minced fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • big pinch of kosher salt
  • ¼ teaspoon red pepper flakes
  • Juice from 1 lime
  • Handful of chopped grape tomatoes

Baked Salmon:

  • 4 large salmon pieces
  • Dill
  • Lime Juice
  • Butter/margarine

1) Chop mangos, tomatoes, avocado, and cilantro, and red onion. Combine together in small bowl. Add in seasonings and olive oil. Mix together evenly. Set aside

2) Now for the salmon. Marinate the salmon for as long as possible with some dill seasoning and citrus, which can be lime juice, orange juice, or lemons. Basically anything with a strong citrus flavor will work well here. Also, preheat your oven to 375

3) Next, Turn your skillet on medium heat and coat with olive oil spray. When pan is hot sear salmon for about 3 minutes on each side.

4) Once the skin of the salmon has started to crisp, transfer the salmon to the oven to finish cooking. Allow fish to bake for another 10-12 minutes. 2 minutes before you take the salmon out of the over, coat the top of the fish with a dollop of butter or margarine. Allow butter/margarine to melt for a few minutes.

5) Remove salmon from oven and allow to rest for a few minutes before cutting.

in Seafood

Fish Tacos with Strawberry Pico de Gallo

Fish Tacos with Strawberry Pico de Gallo

Here is the perfect end of summer meal which features fresh fruit, perfectly seasoned fish, and tacos! Also, if strawberries are not a staple of your diet you are definitely missing out! Not only are they juicy, summery and delicious, they’re a bona fide superfood, too. Read more about the health benefits of strawberries here: http://www.eatingwell.com/nutrition_health/nutrition_news_information/strawberry_nutrition_and_health_benefits_of_strawberries

Blackened Fish

  • 1.5 lbs tilapia or cod fillets
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 teaspoon old bay seasoning
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons canola oil

Strawberry Pico de Gallo Salsa

  • 2 packets of fresh strawberries (diced)
  • 1/2 red onion minced
  • 1 jalapeno
  • 1 bunch of cilantro
  • juice of 2 limes
  • 1/4 cup honey
  • salt & pepper to taste
  • ½ avocado

Directions

  1. In a small bowl, combine all of the seasonings for the blackened fish. Sprinkle the mixture over both sides of the fillets.
  2. Combine all of the strawberry pico de gallo ingredients together in a small bowl and mix it all together. Let it chill in the fridge for at least 30 minutes.
  3. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the seasoned fillets. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  4. Remove the fish from the heat and warm the corn tortillas in a preheated oven at 300 degrees.
  5. Distribute the fish evenly between the tortillas and top with Strawberry salsa, fresh cilantro, and jalapenos. Serve.

The strawberry pico de gallo recipe was adapted from Chef Tiffany Marie’s recipe. View the original recipe here: https://instagram.com/tiffys_creations/

in Seafood

Honey Glazed Salmon with Butter Lime Reduction Sauce

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Honey Salmon

Salmon is jam packed with omega-3 fatty acids which are great for brain and cardiovascular function! This recipe is delicious and extremely healthy!

Ingredients:

4 salmon filets

Kosher salt and freshly ground black pepper, to taste

4 tablespoons all-purpose flour

4 tablespoons honey

2 tablespoons olive oil

1 tablespoon of lime juice

FOR THE BROWNED BUTTER LIME SAUCE
6 tablespoons unsalted butter
2 cloves garlic, pressed
1 tablespoon honey
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
  • Preheat oven to 400 degrees F.
  • To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
  • Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
  • Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  • Place into oven and bake until completely cooked through, about 8-10 minutes.
  • Serve immediately with browned butter lime sauce and lime zest, if desired.

NOTES

recipe adapted from damndelicious.net