Paleo Seafood Trio

Huge news people! After meeting some great fellow paleo Bostonians last weekend, I was asked to teach a cooking class this weekend for a "Healthy Boston Adventures" meetup. There should be around 13 people coming to my apartment, and I will be cooking/teaching a 3-course paleo feast consisting of:

- Slammin' salmon cakes with avocado, strawberry, tomato, & lime salsa
- Acorn squash and grass-fed beef autumn casserole
- Crispy apple crisp (creative name, I know)

I just got home from Trader Joes after a huge shopping spree, and I can't wait for the class! I obviously love to cook, but this is my first attempt at a cooking class. I'm looking forward to teaching the group about paleo and showing them how easy and healthy the recipes can be. If it goes well, I would love to do more of them. I will post all of the recipes and a recap this weekend after the class! It should definitely be interesting because I have never made any of these things before, and I have to actually create the recipes before the group gets here. I decided to go with a salmon cake appetizer because it should be an easy, affordable seafood appetizer (and I just learned that Trader Joes has wild canned salmon). I absolutely love seafood, so on that note, I thought I would share a few summer seafood recipes I have made over the past few months. I highly recommend all three!


Wild Cod Lettuce Wraps topped with  Organic Peach/Avocado Salsa 

Ingredients:
- Wild cod (I used one frozen package from TJ - about 1lb)
- Olive oil
- Sea salt, pepper, & garlic powder
- 2 organic peaches, chopped
- 1 organic avocado, chopped
- Juice from 1/2 lime
- 1-2 cups brussel sprouts, halved
- Bibb/Boston lettuce cups

Instructions:
1. Preheat oven to 350 degrees
2. Brush cod with a little olive oil and spices
3. Coat brussel sprouts with olive oil and spices
4. Bake cod and brussel sprouts for about 15 minutes
5. While fish and veggies are cooking, prepare salsa by combining peaches, avocado, lime, salt, pepper, and garlic powder
6. When the fish is cooked (should easily flake with a fork), pull apart pieces and put them in the lettuce cups. Top with salsa and serve with brussel sprouts. Perfect feast for roomie bonding night, right Katie? :)

Pecan Pesto Mahi Mahi w/ Summer Vegetables

Ingredients:
- Wild mahi mahi (I used one frozen package from TJ - about 1lb)
- Homemade pecan pesto (will post recipe separately - includes pecans, fresh basil, olive oil, lemon, salt, and pepper)
- 1 zucchini, sliced
- 1 summer squash, sliced
- 1 lb mini heirloom tomatoes, quartered
- Olive oil
- Sea salt & pepper

Instructions:
1. Preheat oven to 350 degrees
2. Brush mahi mahi with a little olive oil and top with a dollup of homemade pesto. Bake for 15-20 minutes depending on thickness of the fish
3. While the fish is cooking, head some olive oil over medium heat and sautee the zucchini and squash for about 10 minutes or until cooked to your liking
4. Plate your fish on top of the summer veggie mixture and top with heirloom tomatoes


Very Berry Nutty Salmon Salad

Ingredients:
- 1 4-5oz piece of salmon
- 1-2 cups mache lettuce
- 1/4 cup raspberries
- 1/2 tomato, chopped
- 1 Tbsp. sliced almonds
- 1 Tbsp. raw sunflower seeds
- 1-2 Tbsp. paleo salad dressing (optional) - I used Steve's Original Wild Berry and love it!

Instructions:
1. Boil a pot of water. When boiling, add your salmon, cover the pot, and turn off the heat. 
2. Let cook 12-15 minutes
3. While your salmon poaches, arrange your lettuce, raspberries, tomato, almonds, and sunflower seeds on a plate
4. Top salad with salmon and add your favorite paleo salad dressing (or olive oil & lemon)