Food: Salmon, Shrimp, and Cod OH MY!

Lent has us cooks looking for all the meatless tricks.

Quite honestly, I’m over tuna. So, here are a few other seafood tricks if tuna “ain’t your thang!”

Wild caught salmon in cans from Costco are my go-to for easy prep and easy eating on Fridays. We bust those cans open and mix them with the mayo, salt and pepper. We dip gluten free crackers in, we put it on top of salads covered in veggies, or on top of a piece of toasted bread (in my case GF). This wild caught salmon tastes and smells much less fishy than tuna, if tuna isn’t a preference (although Lent isn’t always about preferences). My kids are more likely to eat it because of the less fishy taste! You can make one can or 4 at a time!

Next on our favorites list for Lent is a Friday shrimp & broccoli meal.

Depending on how many people you are feeding, choose 5-7 shrimp per person. We get fresh raw shrimp from the seafood department. We buy organic frozen broccoli from Costco, which comes with 4 bags and we use 2! Start with boiling 1 lb of (GF) spaghetti or angel hair pasta, draining and setting aside in a big bowl. Next saute up about ¼ cup of oil with 3 tablespoons minced garlic and 1-3 tablespoons of crushed red pepper (depending on how spicy you want it) for just about a minute or 2! Then add 2 bags of frozen broccoli in and saute for 5-7 minutes. While cooking, add ½ cup of water and add in shrimp. Raw shrimp will cook very quickly, so stand by. Make sure you remove it from the heat and as soon as all of the shrimp turns pink and opaque… no more than 4-5 minutes. Combine your yummy broccoli and shrimp with your big bowl of pasta and add salt, pepper and more olive oil to taste and SERVE! Will serve 6-8.

Cod is another favorite of ours.

We coat it in butter, salt & pepper; or, olive oil and garlic; or, basil pesto and sliced tomatoes; or, lemon and pepper; or, we dip the filets in egg, then coat them in GF bread crumbs and fry them up in olive oil. As you can see, cod is very versatile. We get the wild caught frozen cod at Costco, defrost as many as we need just an hour before in room temperature water, then bake on 350 for 20 minutes. We usually serve our cod with instant pot rice and a green veggie of choice.

Happy Lenten cooking!

Share This

Share on facebook
Share on twitter
Share on pinterest
Kristi Bentley

Kristi Bentley

Kristi is a wife and homeschooling mom of 5 (3 boys, 2 girls) who loves to read to her kids, dance in the kitchen, craves silence and enjoys all the books about mystics & the interior life, and has an addiction to Tate’s gluten free chocolate chip cookies.

Leave a Comment