Asian Glazed Salmon with Sauteed Spinach

grilled salmon

Healthy Glazed Salmon with Sautéed Spinach Recipe

Living in the Pacific Northwest, we have an abundance of fresh salmon. Our favorite way of cooking salmon is grilling it, especially in the summer.  Super fresh salmon is incredibly tasty and we always buy our salmon at the Wild Salmon Seafood Market at Fisherman’s Terminal, near Ballard.

memorial day seattle

If you are shopping or traveling, they will happily wrap it up in dry ice for you too!

asian glazed salmon

When it’s not grilling season

Since it’s winter now in Seattle AND we live in apartment, it’s hard for us to grill (remember, we also sold our boat recently).  This Asian glazed salmon recipe is so easy and delicious – perfect for a cold winter’s night.  There are many versions of this dish out there and I’ve added a few of my own twists.

You can serve it with white long grain rice or brown rice. You can also swap out spinach for baby kale  or brussels sprouts.  This recipe takes about 20 minutes to prepare, so it’s quick and easy! For more tasty ideas, please visit our Recipes page! Enjoy!

grilled salmon

Ally

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Asian Glazed Salmon with Sauteed Spinach Yum
This is a sweet and zesty dish, full of flavor and very healthy!
grilled salmon
Course Main Dish
Cuisine Asian
Keyword galley recipes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian
Keyword galley recipes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
grilled salmon
Instructions
  1. Rinse the salmon and pat dry. Season with salt and pepper. Mince garlic and set aside. In a small pan mix glaze with crushed red pepper and 2 tbsp. of lime juice and bring to a simmer to warm up.
  2. Heat skillet on medium high and add 1 tbsp. of vegetable oil. Add salmon, skin side down. Cook for about 4 minutes, then flip. When you flip the salmon, you can now remove the skin with your spatula and discard. Cook for another 4 minutes (all depending on how thick your filet is - so watch it). and flip again. Remove from heat.
  3. While the salmon is cooking, heat another large skillet on medium high and add olive oil. Add garlic and sauté until slightly golden. Add spinach and cook until wilted - remove from heat. Cook rice according to directions.
  4. In a bowl, add rice, salmon and add spinach and salmon. Pour glaze over salmon and sprinkle with sesame seeds.
    grilled salmon
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Cucumber & Tomato with Bruschetta

boating galley recipes

Cucumber & Tomato with Bruschetta – the perfect summer time appetizer!

Everyone loves tomato and basil bruschetta and recently I decided to mix things up a bit. The typical recipe includes red onion, which can be too overwhelming during a party. So for my last batch, I replaced it with an English Cucumber and it was the hit of the party!

boating galley recipes

I also used red wine vinegar, instead of balsamic to keep the flavors zippy and light. When entertaining, I serve the tomato mixture in bowl, next to the bruschetta. This allows guests to pile on as much as they want, or very little.

Most recipes for bruschetta have you baking the bread in the oven. I love to fry mine in a mixture of olive oil and butter. My father-in-law goes crazy for my bruschetta and it’s because it’s crunchy, yet soft. It does take a bit more time, but it’s worth it. When serving this on our boat, I make it ahead of time at home, as we don’t have the space to fry the bread.

Enjoy!

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Cucumber & Tomato with Grilled Bruschetta Yum
This is a twist to the traditional Italian recipe for bruschetta. Adding cucumber gives it freshness, perfect for a hot summer day. I made this and the grilled bruschetta for my family last weekend and it was a huge hit!
Instructions
Grilled Bruschetta
  1. In a small bowl, melt the butter and mix with the olive oil. Add red pepper flakes, garlic salt and ground pepper. Heat skillet to medium high heat – watch your heat as you go, as to not scorch your bread.
  2. Using a basting brush, slather both sides of the bread with the olive oil mixture and fry until golden on both sides. Remove with tongs onto a plate with paper towels to absorb the excess oil. If not serving immediately, allow to cool and then cover with plastic wrap until ready to serve.
    boating galley recipes
Cucumber & Tomato
  1. In a medium bowl, mix olive oil, red wine vinegar, garlic, salt and pepper. Add cucumber, tomato and chopped fresh basil. Toss gently to mix. Serve within an hour.
    boating galley recipes
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Red Potatoes with Spinach

Red Potatoes with Spinach, Onions & Mushrooms

Red potatoes with spinach is the perfect side dish. When prepping dinner in a small galley, it’s difficult to make two sides with your protein.  I love to combine a starch with a veggie to make just one side dish.

boat galley stovetop microwave

My favorite combo is red potatoes with onions, mushrooms and spinach. You can also use baby kale.  Since the spinach or kale just need to be wilted slightly, I add this to the dish at the very end.

If you don’t have an oven on your boat, you can easily make this in a skillet or in a foil packet on your grill.  Scott and I grill a lot on our boat during the summer, which helps keep the cleanup in the galley to a minimum.

The last time I made this, we had leftovers. The next morning, I sautéed the potatoes in a pan with eggs to make a breakfast skillet.

Enjoy!

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Red Potatoes with Spinach Yum
This side dish is so easy and you can use the leftovers with eggs the next morning. It's a fan favorite and a great way to combine your veggies and starch!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
people
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
people
Instructions
  1. Pre-heat the oven at 375 degrees. Line a baking dish with non-stick foil. In a large bowl, toss the potatoes and mushrooms with olive oil and spices. Bake on the middle rack and stir the ingredients after 20 minutes. Bake for another 15 minutes (or until the potatoes are tender). Add the spinach and mix well. Bake for another 5 minutes. Serve immediately.
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Cod with Tomato, Basil & Garlic Sauce

cod with tomato, garlic & basil sauce recipe galley cooking

Cod with Tomato, Basil & Garlic Sauce – A Hearty Meal

Scott and I try to eat fish at least twice a week and cod is one of Scott’s favorite types of fish. During the summer, we’ll buy fresh fish at Wild Salmon Seafood Market at Fisherman’s Terminal in Seattle since we’re just five minutes away.  This is one thing I am looking forward to about moving back to downtown Seattle (you can catch up on our latest blog here). When we are not at the boat, I try to find fresh wild cod from the grocery store, but it’s never quite the same.

Pacific cod is very dense and hearty, so you don’t need large portions. With this recipe, the flavor is all in the sauce. This is a perfect recipe for an elegant dinner party or for enjoying on your boat. It’s easy to make and delicious.  It pairs great with herb noodles and asparagus, or you can pick your favorite sides too. Enjoy!

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Cod with Tomato, Basil & Garlic Sauce Yum
This hearty dish is full of flavor and perfect for entertaining. Pair it with noodles and a side of asparagus for a great meal.
cod with tomato, garlic & basil sauce recipe galley cooking
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
cod with tomato, garlic & basil sauce recipe galley cooking
Instructions
  1. Heat oven to 200 degrees. Rinse cod and pat dry. Season with salt and pepper. Heat 1 tbsp. of olive oil in a large skillet on medium high heat and add cod. Cook on each side about 4 minutes, until golden brown. (Cod will not be cooked thru). Transfer to a plate and keep warm in the oven.
  2. Heat remaining olive oil in same skillet on medium heat and add garlic, cooking until it is golden, about 2 minutes. Be sure to not scorch the garlic. Add basil, lemon juice, lemon zest and dry white wine. Season with salt and pepper. Cook for about 7 minutes until reduced by half. Add cherry tomatoes, sugar and crushed red pepper flakes.
    cod with tomato basil sauce galley recipes
  3. Add cod back to the pan and cook on each side for about 3 minutes until cooked thru. Serve cod with tomato basil sauce on top.
    cod with tomato basil sauce galley cooking
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Tortellini Pasta Skewers

Festive tortellini skewer appetizers

Tortellini Pasta Skewers Appetizer Recipe

These tortellini pasta skewers are festive, easy to make and delicious!  I buy tri-colored cheese tortellini, so they are not only festive but vegetarian.  These are easy to prep on a boat for your next dock party and hearty enough for a dinner crowd.  During the holidays, I want my appetizers to be festive and go with the theme. That’s easy to do with a vegetable platter.

tortellini pasta skewers

I like to buy the Three Bridges Family Size Rainbow Tortellini. You can make these about two hours before serving and refrigerate until you are ready to serve.

tortellini pasta skewers

This weekend I am going to change up the recipe a bit and add a slice of salami, provolone cheese and an olive to the skewers.  Anti-pasta salad on a stick! Yum. If you find other ways to make these, please share with us. Enjoy!

Tortellini Pasta Skewer Appetizer Recipe

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Tortellini Pasta Skewer Appetizers Yum
These tortellini pasta skewers are great appetizers. They are easy to make and can feed a crowd of hungry boaters or party guests. Using tri-color tortellini makes them festive for your next holiday party. Enjoy.
Festive tortellini skewer appetizers
Course Appetizer
Cuisine Italian
Prep Time 20 minutes
Cook Time 4 minutes
Servings
people
Ingredients
Course Appetizer
Cuisine Italian
Prep Time 20 minutes
Cook Time 4 minutes
Servings
people
Ingredients
Festive tortellini skewer appetizers
Instructions
  1. Cook pasta according to the package directions, approximately 4 minutes. Do not overcook. Drain pasta gently into a colander and return to pot.
  2. Stir in pesto sauce and red pepper flakes. Thread a white tortellini first, follow with a sundried tomato, a green tortellini, a sundried tomato and a red tortellini. Place finished skewer on a platter and repeat with remaining pasta. Cover with plastic wrap and refrigerate until ready to serve. Can be made two hours in advance.
    Tortellini Pasta Skewer Appetizer Recipe
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Cranberry Feta Pinwheels

Holiday Party Appetizers

Cranberry  Feta Pinwheel Appetizers For Your Holiday Party

The holidays are here and I love how delicious these cranberry feta pinwheel appetizers are.  As you all know, I make pinwheel sandwiches during the summer as they are easy to prep and perfect for a day of boating.

Each year Scott and I host a holiday party. I want all of my appetizers to be festive on my table and these pinwheels are perfect! Yes, I will also share later my recipe for the pasta skewers shown here in the photo.

cranberry feta pinwheels

If you entertain on a boat or at home, you know how important it is to find recipes that you can prep ahead of time. I made the pinwheels earlier in the day, sliced them about an hour before guests arrived and kept them refrigerated.

We plan on attending our marina’s holiday party this year and these would be perfect! Enjoy!

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Cranberry Feta Pinwheels Yum
These cranberry feta pinwheels are sweet & savory. They are a bit rich, so most people will only eat a couple. You could also add nuts to them for some crunch. Enjoy!
Holiday Party Appetizers
Course Appetizer
Cuisine American
Prep Time 15 minutes
Servings
people
Course Appetizer
Cuisine American
Prep Time 15 minutes
Servings
people
Holiday Party Appetizers
Instructions
  1. Mix the cream cheese with cranberries, scallions, feta cheese and red pepper flakes. Place a tortilla wrap on a 12" piece of foil or plastic wrap. Spread the cream cheese mixture on the right hand side of the wrap and make sure that the left edge is covered with a bit of cream cheese to help seal it. Roll the wrap up tightly from the right side. Wrap tightly in foil or plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice into 1 1/2" slices. These can be placed on platter, covered and refrigerated for an hour before serving.
    Holiday Party Appetizers
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Onion Tartlets

An Elegant Hors d’oeuvres – Onion Tartlets

Tis the holiday season and this onion tartlet hors d’oeuvres recipe is classy & delicious.  Our marina is having a holiday party and all of the boats will be dressed up. This is a great occasion to meet other boaters and enjoy tasty treats and cocktails. This recipe is one I can easily prepare and share at the holiday party. Recently, I served these onion tartlets along with baby potatoes with caviar and potato chips with smoked salmon as appetizers. They were a hit!

One of the challenges of serving appetizers is keeping them warm. Which is why I like to stick with those that can be enjoyed at room temperature. You can make the onion tartlets ahead of time and bring them up to room temperature when ready to serve. At home, we bake them in our oven. On a boat, you can easily use a toaster oven.

Toaster Ovens

Speaking of toaster ovens, we found this awesome one from Cuisinart and now it’s on our wish list! It has 7 cooking functions, including an AirFryer! This will definitely go on our live-aboard.

onion tartlets oven

 

Happy Holidays and enjoy!

Print Recipe
Onion Tartlets Yum
These onion tartlets are perfect for any cocktail party and they are very easy to make! Serve them warm or at room temperature. Enjoy!
Course Appetizer
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Appetizer
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. Heat oven to 350º. In a large skillet, heat olive oil on medium high and add onions. Season with salt and pepper. Cook for about 20 minutes, stirring often. Make sure that the heat is not too high, as you don't want to scorch the onions. Add oregano, thyme crushed red pepper and brandy. Cook the onions until they are tender and caramel in color.
  2. Remove from heat and add cream cheese, egg and parmesan cheese. Place fillo shells on a cookie sheet and fill each one with the onion mixture. Bake for about 10-15 minutes until cooked thoroughly. Serve warm or at room temperature.
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Crostini with Kalamata Olive Tapenade

Crostini with Kalamata Olive Tapenade

When you are entertaining guests on your boat or at home, this Kalamata Olive Tapenade recipe is perfect!

These crostini with Kalamata olive tapenade are delicious and super easy to prepare. They are elegant enough for a cocktail party and hearty enough to feed your hungry boaters. You can make them in advance and they won’t get soggy!

I make these for family gatherings and other parties. If you don’t have time to make the tapenade yourself, simply buy pre-made tapenade and you are all set.  The key to my crostini is that I fry them in olive oil and butter. My father in law likes to eat just the bread with no toppings.

You can prepare these about an hour before serving or if you make them earlier, simply refrigerate and bring to room temperature before serving.

Enjoy!

 

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Crostini with Kalamata Olive Tapenade Yum
I fry my crostini in olive oil, but if you want to bake them that works too. Simply heat your oven at 400 degrees and place crostini on a baking sheet, sprinkled with olive oil and bake for about 5-7 minutes.
Crostini with Kalamata Olive Tapenade
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Crostini with Kalamata Olive Tapenade
Instructions
  1. Mix olive oil with melted butter, garlic salt and red pepper flakes. Heat a large non-stick skillet over medium high. Using a pastry brush, coat each side of the baguette slices with olive oil mixture and place in pan. Fry on each side until golden, about two minutes each side. Be careful not to scorch them. Remove crostini onto a paper towel lined plate and continue with remaining bread.
  2. Dice the Kalamata olives. Mix with garlic, oregano and olive oil. Set aside. Spread a spoonful of the mascarpone cheese on each crostini, top with tapenade and garnish with basil ribbons. Serve at room temperature.
    Crostini with Kalamata Olive Tapenade
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Vegetarian Enchiladas

vegan mexican food

Vegetarian Enchiladas

Vegetarian enchiladas on a boat? Okay, so I know we can’t make enchiladas on our boat unless we get a toaster oven. Scott and I have looked into getting one, but we don’t know how much time we would spend on the boat during the winter. A toaster oven would take up a lot of counter space and during the summer, we use our Magma Gas Grill

Then there’s the question, of which one to buy? There are many choices out there and since we don’t own one personally, we wonder what would be best? For me, I would want one that can easily bake without scorching the food. At the same time, I don’t want to spend a lot of money on something we might not use a lot. So stay tuned and we’ll let you know what we decide.

In the meantime, I still wanted to share with you one of my favorite healthy recipes. This is a great dish for a Sunday evening after you have spent all weekend boating and want some healthy comfort food. In this recipe, we are using canned green enchilada sauce for ease of prep on a boat.

This recipe does call for a lot of chopped vegetables. As I have mentioned before, I love my Onion & Vegetable Chopper. Here’s a quick demo video:

Order Your Chopper Here!


This post may contain affiliate links for products I mention.

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Vegetarian Enchiladas Yum
These vegetarian enchiladas are so delicious that even the meat lovers love them!
Instructions
  1. Heat olive oil in a large skillet and saute' mushrooms, onion and bell peppers. Season with crushed red pepper flakes, salt, pepper, chili powder and cumin. Cook until tender and add garlic. Add zucchini and black beans and remove from heat.
    vegetarian mexican food
  2. Pre-heat oven to 375º. Warm tortillas in microwave under a moistened paper towel for about 15 seconds. Grease a 9 x 13 casserole dish and spread about 1/8 cup of enchilada sauce in the bottom of the dish. Holding a tortilla, fill it with about 1/6 of the bean mixture and carefully roll up and place in dish. Repeat with remaining tortillas. (If you have left over bean mixture, you can spread it on top of the enchiladas). Pour enchilada sauce evenly over all of the tortillas, covering each of them. Sprinkle cheese and cover with non-stick foil. Bake for 20 minutes and then remove foil and bake for another 5 minutes.
  3. Top with chopped green onions, cilantro and tomato. Serve immediately.
    vegan mexican food
Recipe Notes

 

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Cheese Tortellini with Asparagus & Mushrooms

italian food dinner

Cheese Tortellini Pasta Recipe

Fresh cheese tortellini pasta can be found in the cheese section of your grocery store.  While my Italian friends will only make fresh pasta from scratch, I find it much easier to just buy it freshly made. Our local Safeway and Whole Foods  both have great selections of fresh pasta.

Pasta is one of the easiest things to prepare on a boat , since you really just need two pots. One for boiling pasta and the other for the sauce.  When entertaining guests on a boat, the last thing you want to do is be spending time in the galley cooking all day. I would rather be sharing a glass of wine or a cocktail with my guests.  What I love about this cheese tortellini pasta recipe is that it is super easy and hearty for the hungry sailors at dinner. I love to serve this over the Holidays as it is also festive in color.

Since this pasta is so rich, I love to pair it with a mild green salad.

Enjoy!

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Cheese Tortellini Pasta with Asparagus & Mushrooms Yum
This pasta is very rich and hearty. Serve it with your favorite salad and crusty bread and you have the perfect dinner!
italian food dinner
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
italian food dinner
Instructions
  1. Heat olive oil in a large skillet. Add onions, mushrooms, garlic and prociutto. Cook for about 5-8 minutes until prociutto is slightly crispy. Season with salt, pepper and crushed red pepper flakes.
  2. Cook pasta according to directions and be sure to not over cook or boil too hard. Reserve a 1/2 cup of pasta liquid.
  3. Add whipping cream to the skillet and bring to a boil. Reduce and simmer for about 5 minutes until thickened slightly. Add asparagus and cook for another 3-5 minutes until tender. If you need to thicken the sauce more, add some of the reserved pasta liquid. Add pasta and shredded cheese to the cream mixture and blend well. Serve with crusty bread.
    cheese tortellini pasta recipe
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