RECIPES

Whole 30 with Wild Planet – Week 1

Whole 30 with Wild Planet – Week 1

Mackerel Baked Eggs

Mackerel Baked Eggs

Ingredients

1 tsp olive oil
1/2 cup sliced mushrooms
1 clove garlic, minced
1 shallot, sliced
2 cups roughly chopped kale
2 eggs
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
Red pepper flakes, to taste
Salt and pepper, to taste

Instructions

Preheat oven to 350 degrees F. Heat olive oil in a small oven-safe skillet, sauté mushrooms 1-2 minutes or until slightly browned. Add garlic, shallot, and kale and sauté for about one minute or until kale is just wilted. Remove from heat, arrange Mackerel Fillets over vegetables. Top with eggs, being careful to not break yolks. Bake for about 12-15 minutes or until egg whites are set but yolks are not. Top with red pepper flakes, salt and pepper. Serves: 1
*Try this recipe with Wild Planet Sardines!


Avocado Tuna Salad

Ingredients

1 can (5oz) Wild Planet Albacore or Skipjack Wild Tuna, undrained
1 ripe avocado, halved
1 Tbsp chopped red onion
1 Tbsp sliced almonds
1 tsp chopped fresh parsley
1 tsp lemon juice

Instructions

Place tuna and juices from the can into a medium bowl. Mash half the avocado on a cutting board and add to tuna, stir to combine. Add red onion, almonds, parsley and lemon juice. Mix gently and season with salt and pepper. Serves: 2
*Try this recipe with Wild Planet Sockeye or Pink Salmon, and substitute dill for parsley!


Sardine Taco Lettuce Wraps

Ingredients

3-4 Butter lettuce leaves (or cabbage leaves)
1 can (4.4oz) Wild Planet Sardines in EVOO, in EVOO with Lemon, or in Water
1 cup shredded coleslaw mix
½ avocado, sliced
3 radishes, sliced
1 Tbsp chopped cilantro
2 Tbsp chipotle mayo – we like Primal Kitchen Chipotle Lime Mayo with Olive Oil
Fresh lime wedges

Instructions

Arrange lettuce or cabbage leaves on serving plate, Top with Sardines, coleslaw mix, avocado, radishes, cilantro. Drizzle with chipotle mayo, squeeze fresh lime juice over top. Serves: 1
*Try this recipe with Wild Planet Yellowtail fillets!


Mediterranean Yellowtail Bowl

Ingredients

3 cups baby salad greens
1 can (4.4oz) Wild Planet Wild Yellowtail Fillets in EVOO, undrained
½ cup roasted red peppers, chopped
½ cup shredded carrots
1 cup halved cherry or grape tomatoes
¼ cup sliced kalamata olives
1/2 cup chopped cucumber
¼ cup chopped red onion
½ cup chopped parsley
EVOO and vinegar

Instructions

Place salad greens in a shallow serving bowl. Arrange in sections: yellowtail fillets, red peppers, carrots, tomatoes, olives, cucumber, red onion. Sprinkle parsley over bowl, add EVOO and vinegar to taste, season with salt and pepper. Serves: 1
*Try this recipe with Wild Planet tuna!


Sockeye Salmon Zoodle Bowl

Ingredients

1 can (6oz) Wild Planet Wild Sockeye Salmon, undrained
1 Tbsp Whole 30-compliant light oil
1 clove garlic, finely minced
2 tsp minced ginger
1 bunch baby bok choy (about five stalks), trimmed and halved if large
2 medium zucchini, spiralized into zoodles
1 medium carrot, julienned
1 cup sliced mushrooms
1/4 cup chopped scallions; white and green portions reserved separately
1 Tbsp liquid aminos
4 cups vegetable broth
1 tsp toasted sesame seeds

Instructions

Place Wild Sockeye Salmon and natural juices from the can into a small bowl. Gently flake salmon into large pieces and set aside.
Heat oil in a medium pot. Add garlic and ginger, stir 30 seconds until fragrant. Add bok choy, zucchini, carrot, mushrooms and white portion of scallions. Stir fry 1-2 minutes or until slightly caramelized. Add vegetable broth and liquid aminos, lower heat and simmer five minutes to combine flavors. Add flaked salmon and natural juices, stir gently and cook until heated through – 5 minutes or so. Ladle into serving bowls, top with chopped green scallions and toasted sesame seeds. Serves: 2
*Try this recipe with Wild Planet Organic Roasted Chicken Breast!