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A Variety Of Salmon

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.

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Still Inspired…

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As part of my unplugging and unwinding, I still love to be inspired to create a flavorful, comforting meal. I will say I’ve been enjoying this new wave of home cooking and family gatherings. It’s refreshing to see what more home time produces in the kitchen! I had a craving for some seafood and wanted to use some of the fresh herbs that I’ve been growing which resulted in this dish. This is definitely one I will make again. Now I will say, brown rice seems to take forever and 5 years to make so you can always opt for a low-sodium microwavable option. I’ve actually seen some cool varieties that include quinoa or wild and brown rice mixes. If you go that route this becomes a 10-12 minute dish. Happy cooking and as always, let me know your thoughts!

 

Spicy Seared Scallops and Shrimp w/ Herbed Butter Brown Rice

Seafood Ingredients:

½ lb fresh scallops

½ lb white shrimp

½ tbsp onion powder

½ tbsp garlic powder

½ tbsp red pepper flakes

Juice of half a lemon

1 tbsp avocado oil

½ tbsp butter (optional)

 

Rice Ingredients:

½ cup brown rice

¼ cup chopped herbs (basil, parsley, thyme, mint)

1 cup chicken stock

½ cup water

½ tbsp turmeric

1 tbsp shaved or minced garlic

1 tbsp of butter

Salt and pepper to taste

 

Green beans:

1 bag of frozen green beans

1 tbsp olive oil

Salt and pepper to taste

 

Directions:

  1. Add rice and minced garlic to a small pot and toast it for 1 to 2 minutes over medium high heat. Add liquid and turmeric and bring to a boil before reducing to simmer. Top and cook for 45 minutes.
  2. With 20 minutes left on the rice, bring a medium pot of water with green beans to boil. When it starts to boil, strain it immediately then add to a bowl with salt, pepper and oil and set it aside. The residual heat will continue to cook the green beans.
  3. In a medium pan, add oil and butter. While it heats, season scallops and shrimp, then add to the skillet. Cook on each side for 2-3 minutes then remove from the heat. Squeeze half of lemon, seeded side up over seafood to deglaze the pan.
  4. Rinse and chop fresh herbs. Once rice is done, add it to a bowl, add fresh herbs, butter and salt and pepper to taste.
  5. Plate and top with microgreens (optional). Enjoy!

 

 

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Thai Curry Cod

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While I’m usually a salmon girl, I like to explore other fish options like Cod to change things up. A good source of the favored omega-3-fatty-acids, cod is rich in other nutrients and is low in calories compared to grams of protein. In simplest terms, you get more bites for your bucks.

I baked the cod in green Thai curry sauce with the help of the ever interesting Trader Joe’s. I paired it with herbed rice pilaf with herbs from my backyard and steamed green beans for a balanced meal. Check out the recipe below and share your thoughts!

 

Rice Ingredients:

¾ cup of brown rice medley

1 ½ cups of water

¼ cup chopped parsley

¼ cup chopped cilantro

½ tsp sea salt

 

 

Ingredients:

~ 2 lbs. of frozen Cod (about 8 pieces)

¼ cup Thai curry sauce (any you prefer)

1 tsp sea salt

1 tsp cayenne

1 tsp coarse black pepper

1 tbsp. dried parsley

 

16oz frozen organic green beans

1 tbsp. curry sauce (optional)

Salt and pepper to taste

 

 

Directions:

  1. Bring  rice and water to a boil. Once boiling, reduce heat and cook for 35 minutes. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or foil. Drain fish and add to the baking sheet. Brush each piece with some of the sauce before adding remaining seasoning.
  3. With 25 minutes left on the rice, cover with foil and bake for 15 minutes. Remove foil and bake for an additional 7-10 minutes.
  4. In the last Add green beans to a microwave safe bowl. Season with salt and pepper and optional sauce. Cook for 2-3 minutes.
  5. Rinse and chop herbs for rice. Add herbs and salt and mix well with a spoon.
  6. Enjoy.