Salmon is one of my absolute favorite things to eat and I can literally eat it multiple ways in the same week. When looking for options, here are a few of my go-tos.
Salad: searing salmon with some fresh herbs and fresh lemon juice is a great way to pack in the flavor and keep it simple. In addition to a variety of greens, I like to things like avocado, walnuts and chopped apples to round out the nutrition.
Basil Pesto: Pesto makes everything wonderful and is especially tasty with Salmon. With a few simple ingredients: basil, garlic, pine nuts and olive oil, this is a quick sauce to make that holds up well throughout the week. I find that I like it with and without Parmesan, especially when watching the added fats in a dish. You can always experiment with other nuts you have on hand if you’re not a fan of pine nuts.
Simply Seasoned with a whole grain: A little pressed garlic and fresh squeezed lemon juice is a simple accompaniment to salmon. I also love to use fresh thyme and lemon and served over warm quinoa or a bulgur pilaf.
What’s your favorite way to prepare salmon? Let me know your thoughts on my favorites.
I know it’s been a while since my last post! I am hopeful I will be able to apply some of the principles I’m learning in my operations class to make more time for posting. 🙂 Check out this quick tuna steak recipe. I added this chilled on top of a mixed green salad with avocado, toasted sunflower seeds, cucumber and tomatoes with a drizzle of balsamic vinegar. Tasty and simple! As always, please share your thoughts.
5 oz tuna steaks (2)
1 tsp cayenne
1 tbsp soy sauce
1/4 cup fresh orange juice
2 tsp fresh grated ginger
1/2 tbsp honey
1 tsp sea salt
1 tbsp coarse black pepper
1 tbsp olive or avocado oil
In a small bowl or ramekin add soy sauce and honey and mix well until honey is dissolved.
Juice the orange, grate the ginger and and add to the bowl. Add salt and cayenne and mix well.
In a gallon ziploc bag, add tuna steak and marinade. Refrigerate overnight.
Add oil to a large skillet over medium heat. Once oil is hot, add steaks and add coarse black pepper to the top side up. (This will make a crust once flipped.)
Cook for 2-3 minutes then flip and repeat.
Remove from heat and let rest for 10 minutes before slicing.
Sometimes a 5-minute meal is called for and for those, salads are an easy go-to. The trick is to get creative to prevent food boredom. This salad is easy to pair with any fish or chicken you may have already prepared. I am also a fan of a little help from the store with wine such as smoked or pastrami style salmon, low sodium smoked turkey or boiled shrimp. Check out the recipe below and share your thoughts!
1 cup chopped fresh spinach
½ cup chopped tomatoes
1 can of drained organic chickpeas
¼ cup of diced onion
2 tbsp. shredded basil
2 tbsp. chopped parsley
The juice of one lemon and orange
1 tbsp. garlic powder
1 tbsp crumbled feta
Salt and pepper to taste
1. Rinse and chop spinach and tomatoes and add to a medium bowl.
2. Drain and rinse chickpeas if not low sodium.
3. Finely dice onion and chop herbs. Add to the bowl.
4. Juice citrus over bowl and add seasoning and feta. Mix well and enjoy.