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3 No-cook fish recipes

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Quick, easy fish recipes for busy weeknights

When the temperatures are above 90 degrees, the last thing we want to do is cook anything in a hot kitchen. Avoid the oven, stovetop and even the grill this sticky summer and whip up one of these low-cal, healthy, no-cook fish recipes instead!

3 no cook fish recipes

When you're going to be living in your two-piece, you definitely want to avoid anything that'll give you an extra jiggle. These no-cook fish recipes aren't just easy to make, they are super low-fat, low-calorie, low-carb and still delicious! You'll stay thin and cool while still eating something you love.

1

Smoked salmon pasta salad

Smoked salmon pasta salad

Serves about 4  (Mayonnaise makes about 1 cup)

Ingredients:

  • 8 ounces smoked salmon, flaked
  • 3 cups cooked elbow macaroni noodles
  • 1 small red pepper, sliced
  • 2/3 cup sliced cherry tomatoes
  • 1 bunch cilantro, chopped

For the horseradish mayonnaise:

  • 5 tablespoons grated horseradish
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 3/4 cup grapeseed oil
  • Dash of salt

Directions:

  1. To make the mayonnaise, place the egg yolk in a food processor. Pulse on low and add Dijon mustard and white wine vinegar. Let pulse until yolk is bright yellow and frothy. Gradually add the oil, one drip at a time, until mixture thickens up.
  2. Stir together the macaroni noodles, pepper and chopped cilantro. Top the salad with flaked salmon. Stir in the mayo and mix to combine.
2

Fresh shrimp wrap with Green Goddess dressing

Fresh shrimp wrap with Green Goddess dressing

Serves 2 (Dressing makes one cup)

Ingredients:

  • 1 large flatbread wrap
  • 2/3 cup cooked shrimp, tails removed
  • 1 cup lettuce greens
  • 4 slices tomato, cut in half (total 8 half slices)
  • 1/4 cup shredded cheese

For the dressing:

  • 1/2 medium avocado, seeded
  • 1/3 cup mayonnaise
  • 1/3 cup low-fat Greek yogurt
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped tarragon
  • 1 tablespoon lemon juice
  • Salt and pepper

Directions:

  1. To make the dressing, pulse all of the ingredients on low in a food processor until creamy.
  2. To make the wrap, place lettuce over the flatbread. Top with tomato slices, shrimp and cheese. Add dressing (about 3 tablespoons) and roll up into a tight wrap. Cut in half and enjoy!
3

Crab & artichoke salad

Crab & artichoke salad

Serves about 2

Ingredients:

For the salad: 

  • 2 cups fresh kale
  • 5 ounces crabmeat
  • 10 cherry tomatoes, halved
  • 2 small red peppers, sliced
  • 1/2 can (14 ounces) artichoke hearts, chopped
  • About 2 tablespoons Parmesan cheese

Dressing:

  • 2 tablespoons white wine vinegar
  • 1-1/2 tablespoons honey
  • 1 tablespoon olive oil
  • Dash of salt
  • Dash of pepper
  • 1/2 teaspoon honey mustard

Directions: 

  1. Separate kale into two bowls. Top each bowl with 2-1/2 ounces crabmeat, 1/2 the tomatoes, one small pepper, 3-1/2 ounces artichokes and 1 tablespoon cheese.
  2. Whisk the dressing ingredients together. Pour over salads and enjoy!

More quick and easy recipes

Spaghetti with lemony garlic brown butter sauce
Boston lettuce salad with warm bacon viniagrette
Avocado alfredo pasta with spicy shrimp

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