I’ve been craving salmon…I only buy it when I can find wild caught. If you read what they do to fish that is farmed raised, you will never eat it again. I like to buy fist at Costco since it’s cheaper – but I got tired of waiting for Costco to get wild caught salmon – so I splurged on some from Wegman’s. It was worth it – so good! Avocados are another thing that I crave…maybe I’m low in my omegas!
Here’s the inspiration for this dish: recipe here.
A few changes that I made: First of all, I don’t really like to grill fish. It tastes good, but I don’t like it when I make burgers afterwards…the grill takes a long time to lose that fishy-ness. So I baked it instead…350 degrees until it’s done depending on thickness. You could also broil it. The spice rub is pretty strong…it’s delicious, but overpowers the fish. A little goes a long way – so go sparingly until you know how much you like. I used about half. The avocado salsa is perfect!
Another one of my favorite blogs is http://www.simplyrecipes.com/. The blogger – Elise – has a lot of great recipes. Lots of Mexican-influence. But the first recipe from her site that I ever tried was this one: http://www.simplyrecipes.com/recipes/panko_crusted_salmon/. I haven’t made it in years – I’ve been trying other salmon recipes – miso, bourbon, creamy dill…but for some reason I had a flash back to this one and knew I had to have it.
A few notes…please, please, please look for wild caught seafood. I’ll leave the research to you to confirm – but farmed fish is pretty nasty. I will say that you can’t always find wild caught fish when you want it. I’ve been waiting weeks to satisfy my salmon craving – and then this week my grocery store had it…and it was on sale!
For this recipe I like to use a “hot-sweet” mustard. I think any would do, but I like the spicy-sweet combo.
And even better – the kids like it 🙂
I got a subscription to http://emeals.com/ for Christmas. I got the “clean eating plan”. In a nutshell, each week they give you access to a menu of 7 dinners and a shopping list. Tonight I made my first dish and it was a total hit (well, for me and hubby….kids don’t really like scallops – so they had lasagna leftovers.
- 1½ lb wild-caught scallops
- ¼ cup olive oil, divided
- 1 tsp salt,
- ½ tsp pepper
- 1 fennel bulb, trimmed and thinly sliced
- 2 oranges, peeled and sliced
- 2 Tbsp white wine vinegar
- ¼ cup chopped fresh parsley
Rub scallops with 1 Tbsp oil; sprinkle with ½ tsp salt and ¼ tsp pepper. Cook in a large nonstick skillet over medium-high heat 2 minutes per side or until done. Combine fennel, oranges, remaining 3 Tbsp oil, remaining salt and pepper, vinegar and parsley in a medium bowl. Serve with scallops.
I did things a little differently…my scallops were HUGE!! I love Wegman’s – they have such gorgeous wild caught scallops. I cut them all in half so they would cook evenly. I also put a little butter in the pan because I think it helps give the scallops a nice crust.
This was the side dish: Crostini with Tapenade
- 1 (16-oz) whole-wheat baguette, sliced
- 1 (7-oz) jar pitted kalamata olives, drained
- 2 cloves garlic
- 2 Tbsp chopped fresh basil
- 2 Tbsp olive oil
Preheat broiler; place bread slices on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted. Meanwhile, pulse olives, garlic, basil and olive oil in a food processor until finely chopped; spoon onto bread slices.
This was delicious!! But it’s really a strong flavor, so a little goes a long way.
I don’t like Yoga. There – I said it. I find it boring – and the breathing stresses me out since I always seem to be doing it at the wrong time. However…I do like how I feel after it’s over. It’s like all my tense muscles melt away. I don’t know how it happens since I’m unhappy while I’m doing it – but I magically feel amazing when it’s over.
Since it’s Sunday, I slept a little later. I also didn’t feel the need for the protein hit for Yoga, so I stuck with just yogurt and berries for breakfast (1 red, 1 purple). For lunch I choked down those turkey meatballs from yesterday. I really don’t like them, so I think I’ll just pitch the rest. I did have leftover zoodles which were yummy. (1 red, 1/2 yellow, 1 green). Mid-day I had a Shakeo for a snack (1 red). Dinner was a winner. This might be stretching the rules a bit, but it’s delicious, healthy – and I loved every minute of it.
Since I only had 1/2 a yellow so far, I had plenty of beans. The spinach is deceiving because it cooks down sooooo much. Splurge on wild caught scallops – so yummy. I’ll estimate what I had as 2 green, 1 red, 1 1/2 yellow. Dessert: apples (1 purple).
Almost half way there!
Today was a little different since it was Veteran’s Day – which means I had a day off from work. I didn’t have to worry about crazy meetings getting in the way of my food schedule! I started the day off with breakfast – Greek Yogurt, apples and cinnamon. OMG – this is the best combo. Especially with those delicious honey crisp apples that have become popular. After a little digesting and some chores around the house, I attacked Pilates Fix Extreme. I like this one a lot – except for the part where you’re on your hands and knees. It kills my wrists. I celebrated with a chocolate Shakeology when I was done.
Lunch was a salad with chicken and a plain piece of bread. (2 green, 1 red, 1 orange, 1 yellow).
Dinner. This was an absolute winner!! I picked up some wild caught cod at Costco (plug here for wild caught fish…it’s so much better for you!! Avoid the farmed fish – and absolutely avoid Tilapia…look it up – this is a fish that eats nasty stuff and becomes pretty unhealthy for you). Anyway…back to my cod…I wanted to do something a little more interesting that just broiling it. I used this recipe as my inspiration:
I made some changes to make it Fix friendly and for personal preference. I still had a blue container, so I took advantage of that for cheese. I also used my 2 tsps for pesto. I may have used a little more pesto, but I definitely didn’t use all of a blue for cheese – so I consider it even. Here’s the step by step of what I did:
- Line a baking sheet with foil – quick spray of cooking spray.
- Put portions of fish on the baking sheet. Sprinkle each piece with some Parmesan cheese. Broil until fish is done (will vary depending on thickness of fish).
- Take the fish out of the oven, spread some pesto on each piece. Top with chopped tomatoes. I topped each piece of fish with some fresh ground pepper and a squeeze of lemon. Then, another sprinkle of cheese.
- Back in the oven on broil until the tomatoes are charred (this is where I deviated from the recipe – they suggested leaving the tomatoes fresh. I thought broiling the tomatoes was perfect).
I served the above with some quinoa and some broccoli. (1 red, 1 blue, 1 green, 1 yellow, 2 tsp).
Seriously, the fish was sooo good. I’m already looking forward to having the leftovers for dinner tomorrow.