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Posh International Pescatarian Chef Stephanie Harris

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Stephanie Harris-Uyidi, aka the Posh Pescatarian, producer and host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure, is the perfect chef to create new salmon recipes.

Chef Stephanie promotes a plant-based diet that is supplemented with seafood as a way of life and a path to healthful living. Her reputation for making fresh, sustainable recipes, combined with her status as a health and fitness icon, inspires thousands of fans around the world to eat well, get fit, and stay healthy—pescatarian style.

She is currently working on her second book, which will serve as the ultimate guide to the pescatarian lifestyle and include guidance on diet, meal prepping, fitness, and spiritual health.

Chef Stephanie’s show airs on Z Living Network and internationally in fifteen countries including Canada, France, Russia, the Philippines, and sub-Saharan Africa.

Chef Stephanie’s Wild Salmon Sloppy Joes

Serves 2-4

2 cups of prepared wild salmon, flaked

½ cups chopped Spanish onion

¼ cup of your favorite barbeque sauce

2 tbsps of apricot jam

2 tbsps avocado oil

2 tbsps water

Optional: Fresh lettuce, tomato, pickles, cheese, mustard, etc.

 

Directions:

Add the avocado oil to the bottom of a large skillet over medium heat. Add the onion and sauté until soft.

Toss in the salmon and sauté over medium heat for 3 to 4 minutes. Next, add the barbeque sauce, apricot jam and water. Cook over low heat until cooked through – should take about 5 minutes.

Add the salmon mixture to the buns and serve with the optional ingredients.

 

Wild Salmon and Chick Pea Patties

Spice infused canned salmon is the way to go for these patties that work great as starter or main dish. Simple and affordable, you can customize these crispy treats to suit the palates of your guest; my spice recommendations are just that.

 

Serves 4-6

2 ½ cups of cooked wild salmon

1 cup cooked chickpeas

1 large egg

½ cup panko bread crumbs

Various herbs and spices – toasted cumin, coriander, ginger, black pepper, granulated garlic, granulated onion, red pepper flake, dried parsley

Sea salt to taste

Ghee and grapeseed oil for pan-frying

Parchment paper

Optional: Fresh mango salsa

 

Directions:

Mix the salmon and chickpeas in a medium sized bowl. Occasionally break up the chickpeas, leaving some whole and some in pieces. Add the breadcrumbs, herbs, spices and egg, and mix until combined. Refrigerate for at least 10 minutes.

 

To cook, use a large cookie scoop to measure the salmon mixture and form a patty. Proceed until all of the mix is gone. Keep in mind that you can customize the size of your patties based on your number of guests.

 

Melt 2 tablespoons of ghee and ½ cup of grapseed oil together in a large heavy skillet over medium heat. When the oil is hot add the salmon patties. Fry them on both slides until slightly brown. (The goal is to brown them only – they will cook through in the oven).

 

Drain on paper towels, transfer to a cookie sheet and add to a 400-degree oven to finish cooking, about 5 minutes. Serve with mango salsa.

 

 

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Author
Gerry Furth-Sides

Gerry Furth-Sides

Content Editor/Columnist

Photo-journalist Gerry Furth-Sides has been covering the ethnic and American culinary scene in California since it first came into prominence 25 years ago.