Blackened Fish Tacos with Cabbage Slaw

This is a 3-part recipe, and although it looks complex it is really easy to do. Use any fresh or thawed Responsible Choice white fish; I suggest tilapia, cod, mahi mahi or catfish.

All you need:

  • 3 cups shredded cabbage or slaw mix
  • Bolthouse Farms Mango Chipotle, Southwest Chipotle or Salsa Ranch
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup lime juice
  • 2 tsp chili powder
  • ½ of a jalapeno pepper, chopped fine
  • ½ cup fresh chopped cilantro
  • 3 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp white pepper
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • Responsible Choice white fish, such as tilapia, cod, mahi mahi or catfish
  • Canola oil, as needed
  • Corn or flour tortillas

All you do:

  1. To make the Cabbage Slaw, combine shredded cabbage or slaw mix with dressing in a large bowl. Cover and refrigerate until ready to use.
  2. To make Baja Sauce, combine sour cream, mayonnaise, lime juice, 2 teaspoons chili powder, jalapeno and cilantro in a small bowl. Cover and refrigerate until ready to use.
  3. To make Blackening Seasoning, whisk together paprika, garlic powder, white pepper, onion powder, cumin, oregano, salt, black pepper, cayenne pepper and 1/2 teaspoon chili powder in a large bowl.
  4. Rub the fish with the blackening seasoning.
  5. Heat oil in a large skillet over medium-high heat. Cook fish, in batches if necessary, about 3 minutes on each side or until it flakes easily with a fork. Flake fish into large chunks.
  6. Fill corn or flour tortillas about half full with fish, top each with about 1 teaspoon of Baja sauce and some Cabbage Slaw.

Responsible Choice Salmon Cajun Burgers

Serves 4.

All you need:

  • 1 pound Responsible Choice skinless salmon fillets, cut into 2-inch cubes
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh cilantro
  • 1 tsp blackening seasoning
  • ½ cup breadcrumbs
  • Hy-Vee Bakery hamburger buns, split
  • Avocado slices, tomato slices, red onion slices or other desired toppings, for serving

All you do:

  1. In a food processor, pulse salmon, egg, Worcestershire sauce, cilantro, blackening seasoning and breadcrumbs until salmon is finely chopped. Form into four patties.
  2. Grill over medium-high heat or cook in a skillet over medium-high heat for 5 to 7 minutes on each side or until internal temperature reaches 165 degrees.
  3. Serve patties on a bun with toppings of your choice, such as slices of avocado slices, tomato and red onion.

Copper River Salmon with Tomato-Cucumber Relish

Serves 2.

All you need:

  • 2 Roma tomatoes, finely chopped
  • 1/2 cucumber, peeled and diced
  • 1/2 small onion, finely chopped
  • Juice of 1 lemon
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp capers
  • 1 tsp balsamic vinegar
  • 1/4 tsp Worcestershire sauce
  • 2 (4 oz each) Copper River salmon filets

All you do:

  1. Combine tomatoes, cucumber, onion, lemon juice, garlic, thyme, capers, balsamic vinegar and Worcestershire sauce in a bowl and refrigerate for 30 minutes.
  2. Meanwhile, grill or roast Copper River salmon as desired.
  3. Divide the salmon between 2 plates and serve with Tomato-Cucumber Relish.

Grilled Red Snapper with Fresh Avocado, Tomato And Corn Salsa

Serves 4.

All you need:

  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • ½ tsp paprika
  • ¾ tsp salt
  • 4 red snapper fillets, thawed
  • 1 avocado, peeled, pitted and diced
  • 1 tomato, diced
  • ½ cup fresh or frozen sweet corn
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lime juice
  • dash of hot sauce or cayenne pepper
  • salt and pepper, to taste

All you do:

  1. Prepare grill for medium-high heat grilling.
  2. Combine cumin, cayenne, paprika and salt. Season fish with spice mixture and place flesh side down on a well-oiled grill. Grill 4 to 5 minutes per side or until fish flakes easily.
  3. Meanwhile in a bowl, combine avocado, tomato, corn, cilantro, red onion, lime juice and hot sauce; season with salt and pepper.
  4. Serve warm fish with chilled salsa on top.

Responsible Choice Salmon with Hoisin Glaze

I enjoy using our famous Copper River Salmon filets for this recipe, and pairing it with a quick vegetable stir-fry. This glaze is versatile, so you may cook the fish to your preference.

All you need:

  • 3 tbsp rice vinegar
  • ¼ tsp sesame oil
  • 2 tbsp hoisin sauce
  • 1 tsp minced ginger
  • 3 green onions, thinly sliced
  • ½ cup chicken broth
  • 1 tsp corn starch
  • ¼ tsp sriracha hot sauce
  • Responsible Choice salmon filets

All you do:

  1. Mix rice vinegar, sesame oil, hoisin sauce, ginger and green onions in a bowl.
  2. In a small saucepan, bring chicken broth to a simmer; whisk in hoisin sauce mixture and bring to a boil.
  3. Whisk in corn starch and continue to whisk until it starts to thicken. Add sriracha and cool.
  4. Serve over cooked Responsible Choice salmon.
  5. To bake salmon, bake salmon at 350 degrees for 15 to 20 minutes or until the internal temperature is 145 degrees. To grill salmon, season the salmon with salt and pepper and brush with olive oil. Sear the salmon, flesh side down, over high heat and flip over onto the medium-heat side of the grill to finish cooking. Figure about six minutes per inch of filet or until the internal temperature reaches 145 degrees.

Classic Salmon Burgers with Asian Slaw

Serves 4.

All you need:

    salmon burger with asian slaw

  • 1 small bag coleslaw blend
  • 1 green onion, sliced on the bias
  • ½ red pepper, julienned
  • 2 tbsp chopped fresh cilantro
  • 2 ½ tbsp rice wine vinegar
  • 2 ½ tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 ½ tbsp brown sugar
  • 1 tbsp grated fresh ginger root
  • 1½ tsp sesame seeds
  • 1 clove garlic, minced
  • 2 tbsp peanut or almond butter, optional
  • Butter or oil, as needed
  • 4 Chef Kim-inspired classic salmon burgers, available in the Hy-Vee meat case
  • 4 hamburger buns or ciabatta rolls

All you do:

  1. In bowl, combine coleslaw blend, green onion, red pepper and cilantro. In separate bowl, mix vinegar, vegetable oil, soy sauce, brown sugar, ginger root, sesame seeds, garlic and peanut butter. Do not combine until ready to serve. Refrigerate.
  2. Heat butter or oil in a large nonstick skillet over medium-high heat until very hot. Cook patties 6 to 8 minutes, turning once. Alternately, grill patties for 6 to 8 minutes, carefully turning once.
  3. To serve, combine cabbage mixture and dressing. Place each salmon patty on a bun or ciabatta roll and top with Asian slaw.

Blue Moon Glazed Responsible Choice Shrimp

All you need:

  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz Blue Moon beer
  • 2 tbsp honey
  • 1 tsp sriracha
  • Juice of ½ lemon
  • 8 oz raw Responsible Choice shrimp, peeled and deveined
  • Steamed rice or quinoa, for serving

All you do:

  1. Sauté garlic in olive oil until fragrant, about 2 minutes.
  2. Add beer and simmer for about 2 minutes.
  3. Add honey, sriracha and lemon juice and simmer until thickened, 2 to 3 minutes.
  4. Add the shrimp, and cook 1 to 2 minutes on each side. Serve over rice or quinoa, if desired.

Note: If the sauce is not thick enough when the shrimp are cooked, remove the shrimp and simmer the liquid until it coats the back side of a spoon.

Simple Responsible Choice Salmon

When you’re looking for an easy yet delicious option for dinner, don’t count seafood out. This simple Responsible Choice salmon recipe is quick and satisfying.

All you need:

  • 4 (5 to 6 oz each) Responsible Choice salmon fillets
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 1 tbsp Dijon mustard
  • Cooked quinoa and vegetables, for serving

All you do:

  1. Preheat oven to 400 degrees.
  2. Place salmon, skin-side-down, on a non-stick baking sheet. Bake until salmon is cooked through, the internal temperature should reach 145 degrees, 12 to 15 minutes.
  3. Meanwhile, whisk together brown sugar, soy sauce and mustard in a medium skillet and heat over medium-high heat for about 3 minutes, until hot and bubbling. Remove from heat and ladle sauce over salmon.
  4. If desired, serve salmon over a bed of quinoa and a side of vegetables for a wonderful lunch or dinner.

Responsible Choice Greek Salmon

Serves 4.Greek Salmon

All you need:

  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup small diced peeled cucumber
  • 1 tbsp dill weed
  • 1 clove garlic, minced
  • 1 tsp celery salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 4 (5 oz each) Responsible Choice salmon filets
  • 1/2 cup halved pitted kalamata olives
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup crumbled feta cheese

All you do:

  1. To make cucumber yogurt sauce, combine Greek yogurt, cucumber, dill weed, garlic, celery salt and black pepper in a medium bowl. Set aside.
  2. Heat olive oil in a medium skillet over medium-high heat. Cook salmon, skin side up, for about 4 minutes. Turn the fish over with a spatula, and cook another 3 to 5 minutes until the salmon is opaque and flaky.
  3. Transfer salmon to plate and top with cucumber yogurt sauce, olives, tomatoes and feta cheese.

Grilled Red Snapper with Citrus Herb Salad

Serves 4.

All you need:Red Snapper Citrus Herb Salad
Salad

  • 4 small radishes, thinly sliced
  • ½ small fennel bulb, halved cored and shaved paper thin, plus 2 tbsp fennel fronds
  • ¼ small red bell pepper, finely diced
  • ½ jalapeno, seeded and thinly sliced
  • 2 tbsp chopped cilantro
  • 1 tbsp thinly sliced green onions
  • 2 tbsp chopped mint
  • 1 avocado, peeled, pitted and diced
  • 1 large ripe grapefruit
  • 1 large ripe tangerine
  • 2 tbsp olive oil
  • Squeeze of fresh lemon juice
  • Salt and pepper, to taste
  • 4 cups spring greens

Fish

  • 4 (4 to 6 oz each) skin-on red snapper fillets
  • Olive oil, for brushing
  • Salt and freshly ground black pepper, to taste
  • Squeeze of fresh lemon juice

All you do:
Salad:

  1. In a large bowl, toss radishes, fennel bulb and fronds, bell pepper, jalapeno, cilantro, green onions and mint; fold in avocado.
  2. Using a sharp knife, peel the grapefruit and tangerine, removing all of the bitter white pith. Working over a separate bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl to release all the juice. Add the citrus sections to the radish salad and reserve the juice in the bowl.
  3. To make the dressing, add olive oil and lemon juice to the bowl with the citrus juice and season with salt and pepper. Toss the spring greens with a couple tablespoons of dressing and place the remainder of the dressing on the radish salad. Set aside.

Fish:

  1. Preheat grill to medium-high heat. Brush the grill grates and flesh of fish with olive oil; season with salt and pepper.
  2. Place fish flesh side down on grill and cook for 2 minutes; turn 45 degrees to create hatch grill marks and cook for 2 minutes more. Flip fish and finish grilling until just white throughout or internal temperature reaches 145 degrees. Remove fish from grill and squeeze with lemon.

To serve, divide spring greens among four separate plates and top with a piece of grilled fish. Top each piece of fish with radish citrus salad and serve immediately.