Cod with Lemon Herb Marinade

Marinade can also be used with chicken or pork

  • 1/3  cup (80 ml) olive or avocado oil
  • 1/4 cup (60 ml) lemon juice
  • 1 tablespoon fresh or 1 teaspoon dried basil
  • 2 teaspoons fresh or 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 1-2 cloves chopped garlic, optional

2-3 pieces cod or other mild fish

In a container large enough for the fish,  combine all marinade ingredients and stir well.  Add fish, coating both sides, cover and refrigerate for at least 30 minutes.

Remove fish, and bake, broil or grill until flakey (internal temp of 145°F/63°C).

Tuna Sweet Potato Cakes

Also delicious with salmon

  • 1 large sweet potato
  • 2 — 5 oz (approx 300 g) cans light tuna in water
  • 1 egg 
  • 1½ tsp chili powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • almond meal (or other nut or seed meal) or whole wheat breadcrumbs
  • 1 Tbsp extra virgin olive oil


  1. Pierce sweet potato with a fork and place in microwave for 7-8 minutes until soft (or bake). Cool, remove skin and place in a medium size bowl and mash with a fork.
  2. Drain tuna and add to the potato, mixing well. 
  3. Add egg and seasonings and mix well. 
  4. Refrigerate mixture for 20 minutes.
  5. Place nut meal or breadcrumbs in a shallow dish.  I start with about 3/4 cup  almond meal (115 g) and add additional as needed.
  6. Remove tuna mixture from refrigerator, and form mixture into 8 equal size cakes.
  7. Dredge the patties into the meal or breadcrumbs and press with hands to cover the patties evenly.
  8. In a large skillet over medium heat, add extra virgin olive oil.
  9. Place cakes in skillet and brown for 4-6 minutes on both sides.

Asian Salmon and Green Beans


  • 1/4 cup (4 Tbl.)  raw honey
  • 4 tsp. soy sauce (or use gluten-free tamari or coconut aminos)
  • 1-1/2 tsp. chinese five-spice powder
  • 2 cloves garlic, minced or 1/2 tsp. powder
  • Four 6-oz. skin-on salmon fillets (preferably wild)
  • Olive oil for coating baking sheets
  • 1 lb. (1/2 kilo) green beans, trimmed
  • 2 tsp. olive or avocado oil
  • 1 tsp. Asian sesame oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. toasted sesame seeds
  • 1 tsp. lemon juice

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.

Preheat oven to 350°F (180°C). Line two baking sheets with foil and lightly rub with olive oil. (The original recipe suggested broiling on the same tray, but I find the fish and beans don't complete cooking at the same time and broiling tends to burn the beans, so I suggest baking).

In a large bowl, toss the green beans with the oils. Arrange the beans on a prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other baking sheet. Brush the salmon with any remaining marinade.

Place the beans in the oven and bake for 5 minutes. Stir using tongs and continue to bake an additional 10 minutes (along with the salmon) until tender crisp. Place salmon in the oven and cook for approx.10 minutes, until flakey and of desired doneness. Toss the green beans with the sesame seeds and lemon juice and serve. Note: cooking time will vary based on the size of the beans and fish and your desired level of doneness for each.

Adapted from Fine Cooking