Salmon Patties with Dill Sauce

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Okay, so I have been lying to ya’ll – last week I was posting from Florida! I know, I know I am a terrible human being. However, this time around in Florida I was not soaking up the rays & drinking at a bachelorette party…not even close. I was soaking up baby love & drinking aloe water (weird, but true).

One of my besties just had a baby boy (shout out to Walker!) & I wanted to take in some chill time with momma & baby boy. While I was down there we whipped up some tasty dishes, a few were stored in their freezer for later dinners but mostly all were consumed by us :). I made a batch of my coconut macaroons, she made a quinoa breakfast (post to come tomorrow) & this – salmon patties with dill sauce! Honestly, this recipe had me at dill – I love dill! It actually reminds me of my Grandma

Enough about my life & on to the main event…

  1. Preheat oven to 375degrees, set 1lb salmon on lined baking sheet, bake til flakey (~15minutes) & let cool
  2. In a skillet add 1T EVOO, 1 chopped yellow onion & 1 stalk of chopped celery – cook until softened then add 2T fresh diced parsley & remove from heat
  3. Once salmon is cool place it in a large bowl (remove skin & any bones) & flake apart with fork
  4. Add in 1/2C bread crumbs, 1 egg, 1 egg white, 2T dijon mustard & 1/2t salt and pepper – mix well & form into 6 patties
  5. Heat on stove top til each side is golden brown

Now make sure to leave time for the best part of this dish, well I think its the key player in this game – the dill sauce!

  1. Grab a small bowl & combine: 1/2C vegenaise, 2T heaping fresh dill, 1T fresh lemon juice, 1t minced garlic, 1/2t pepper & 1/4t salt – chill

To serve, I decided to place the salmon patties on top of a beautiful heirloom tomato that I snagged up at the SOWA market (this place is amazing) here in Boston on Sunday.  Then I topped it off with a large dollop of my dill sauce! Hope you enjoy!

Nutritional Info Per Patty (Makes 6): 180 calories – 9 grams of fat & carbs – 15 grams of protein
Nutritional Info Per Serving for Dill Sauce (Serves 6): 30 calories – 2 grams of fat & carbs – 1.5 protein

Continue reading for ingredient list…

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Broiled Cod with Fennel

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For those of you unaware…the hub & I moved to Boston for his job. Needless to say he has been off for a few months (hence our traveling) and it has been one stellar summer! Welp, those days are long gone, his official first day in the office was yesterday! With that said, I let him pick his last supper (before the new job) & he picked this tasty cod recipe for dinner with peanut butter/chocolate/pretzel cookies for dessert (don’t fret, I will be posting this recipe tomorrow)!

Anywho, not only does this dish take a total of 15minutes from fridge to table, but it is amazing! So lets get to this quick & easy recipe…

  1. Set broiler to high (make sure rack is in middle of oven) & make a few slits into one side of fish
  2. Cut fennel stalks from bulb, reserve fronds (the part that looks similar to dill) & place only the stalks in 8×8 baking dish – set aside
  3. In a small bowl whisk together 2T EVOO, 2t minced garlic, 2t fresh lemon zest + 1T fresh lemon juice, 1t dried oregano, 1t salt & 1/4t pepper – rub this mixture on all sides of fish & place in baking dish (on top of fennel stalks)
  4. Thinly slice the fennel bulb* & in a large bowl combine with 1 pint of grape tomatoes, 1/2C kalamata olives, 1T EVOO, 1/2t salt & 1/4t pepper – spread evenly around fish
  5. Place in oven for 8-10minutes

Portion & serve. Told you, quick & easy! Hope you enjoy!

Nutritional Info Per Serving (Serves 2): 380 calories – 15 grams of fat – 26 carbs – 44 grams of protein 

*To cut fennel bulb slice in half & remove core

Continue reading for ingredient list & original recipe…

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Roasted Snapper, ‘Baked Clam” Style

IMG_7944It was another Gwyneth Paltrow kinda night – Iron Man 3 & a recipe from her book ‘It’s All Good’. This dish was so yummy!

  1. Preheat oven to 450degrees, line baking sheet with parchment paper – set aside
  2. In a small bowl mix 1/2C bread crumbs, 2T EVOO, 1T (heaping) of drained capers, 1T (heaping) of chopped parsley, zest from 1/2 a lemon, 1T fresh lemon juice,  1t minced garlic, a pinch of sea salt & a few grinds of black pepper – stir (consistency should be like wet sand, add more EVOO if needed)
  3. Place fish on prepared baking sheet, top with bread crumb mixture, top with anchovies (I used 3 for each piece of fish, but you can add more if you like)
  4. Bake for 20minutes or until golden brown
Nutritional Info Per Serving (Serves 4): 350 calories – 11 grams of fat – 9 carbs – 51 grams of protein

Continue reading for ingredient list & original recipe…

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Grilled Shrimp & Watermelon Salad with ‘Feta’ & a Balsamic Glaze

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Grilled watermelon, who would have thunk? I honestly have never considered to grill the luscious summer fruit but when I found this recipe I had to give it a try! The blend of all the flavors was perfection!

Let’s get to it…

  1. Prepare & store tofu ‘feta’ (find recipe here) or buy regular feta cheese
  2. In a small saucepan bring 1C balsamic vinegar to a boil – reduce heat & simmer til it becomes syrup consistency (~5minutes)
  3. Slice up a watermelon into 10 cubes (~1inch cubes) – brush sides with EVOO & set aside
  4. In a side bowl combine 2T EVOO, 1salt, 1t garlic powder, 1.5t fish seasoning & 1/2t black pepper
  5. Then toss 20 peeled & de-vained shrimp to the mixture bowl – skewer
  6. Add shrimp & watermelon to heated grill on high – about 3minutes on either side

To assemble each salad add a few handfuls of arugula to a plate, top with a handful of blueberries, crumbled ‘feta’ & the grilled shrimp/watermelon. Drizzle with the balsamic vinegar & bam – a healthy summer salad!

Nutritional Info Per Salad (Makes 2): 280 calories – 4 grams of fat – 29 carbs – 36 grams of protein 

Continue reading for ingredient list & original recipe…

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Cumin Scallops with a Cucumber Almond Salad

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Okay, so this salad is so YUM! Such a crisp summer salad that I will be whipping up for dinner parties for sure! The scallops can either be pan fried, baked or grilled. The plan was to initially grill these babies, but the warm NYC day turned cold quickly so I decided to pan fry…still delicious, but grilled scallops are out of this world, so going to try that next time!

  1. Peel the cucumber, then slice lengthwise & quarter – place in bowl
  2. Then add 1/4C crushed raw almonds, 1 scallion thinly sliced (white & green parts), 1t lemon juice, 1T EVOO, 1/4C chopped flat leaf parsley & 1/8t salt – blend & set in fridge until serving
  3. Rinse scallops, pat dry & rub with cumin mixture (1/4C cumin, 1t salt & 1/4t pepper)
  4. Heat skillet with EVOO & sear scallops for 5 minutes on each side (or until cooked to your desire)

Skewer scallops & serve on cucumber mixture! Hope you like!

Nutritional Info Per Serving for Salad (Serves 2): 150 calories – 14 grams of fat – 6 carbs – 3.5 grams of protein

For ingredient list & original recipe continue reading…

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Meatless Monday: Asparagus & Tofu Spring Roll

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Regardless of yet another winter storm headed our way I am springing into spring with these rolls! Lunch, appetizer or dinner this a a great dish – flavorful & so light. Hope you enjoy!

  • Drain and slice Nasoya Firm Lite tofu into 10 equal rectangles, then cut each piece into 4 strips 
  • Grab skillet & spray with cooking oil – sear strips of tofu until golden brown, set aside
  • In a pot steam 20 trimmed  (6″) asparagus spears until tender crisp, drain then cut lengthwise, set aside
  • Fill a bowl with hot water and soak one rice paper wrapper at a time, let soften (15seconds) and  remove, let excess water drip off & lie flat on a clean/dry surface
  • Center 2-3 tofu strips in the bottom portion of the wrap – leaving a 1″ border on either side
  • Layer with 3-4 asparagus halves, 2 pieces of sliced avocado, shredded carrots & a few leaves of both fresh mint and fresh basil
  • Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go
  • Repeat until all of your fillings are used

For Dipping Sauce:

  • Whisk together: 1/3C braggs, juice from 1 lemon, 2T orange juice, 2T mirin & 1/4t fresh ground red pepper

Cut each roll in half & serve with dipping sauce!

I made the original recipe yesterday, which can be found here. Only thing different from the above is the use of salmon instead of tofu. I baked 5oz of salmon at 400degrees for 20minutes. It was just as simple & delicious!

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Nutritional Info Per Tofu Roll (Makes 10 Rolls): 65 calories – 2 grams of fat – 9 carbs – 5 grams of protein
Nutritional Info Per Salmon Roll (Makes 10 rolls): 80 calories – 3 grams of fat – 9 carbs – 5 grams of protein
 

Fish Taco Friday with Coconut Flour Tortillas

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Fresh salsa & beer battered fish – how could you go wrong on a Friday night.  Throw in a fresh tortilla & it sounds like the perfect weekend to me…ah the little things in life that make me happy!

For Salsa:

  • Grab a bowl & dice the following: 1 tomato, 1/4 red onion &  1/2 a jalapeño 
  • Mix in 3T fresh lime juice, 1/4C cilantro leaves & season with S/P/cayenne 
  • Set aside until you are ready to serve

For Fish:

  • Cut 10oz of tilapia in strips – set aside
  • In a bowl blend: 3T whole wheat flour, 1/4t cumin, salt, and cayenne – then whisk in 1/3C beer (I used Corona Light)
  • Dip fish strips in beer mixture, place strips on a pre-greased skillet over medium heat
  • Cook for 2-4minutes on each side – set aside & cover to keep warm

Now if you want to go wild & make your own tortillas then get on board – it was my first attempt at making them & I was shocked at how easy it really was! I can say that this will not be an every time occurrence, pre made shells are a-okay in my books.

Coconut Flour Tortilla:

  • Whisk together: 1/4C & 2T water, 2 eggs, 2T EVOO & 1t fresh lime juice
  • In another bowl combine: 2T coconut flour, 1/4t baking powder, 1/4t chili powder & 1/2t cumin
  • Slowly pour wet into dry mixture – whisking until smooth consistency
  • Spray cooking oil on pan or griddle – portion 1/4C batter & pour on hot surface – spread evenly
  • Let batter cook for 1 minute, cover with skillet lid & let cook for another minute, flip & cook for 2 minutes
  • Set completed tortillas to side & continue until the batter is finished

Lay your tortilla flat & stack with fish & salsa – mmmmmm mmm good!

Nutritional Info Per Serving for Salsa (Serves 2): 100 calories – 7 grams of fat – 14 carbs – 2 grams of protein
Nutritional Info Per Serving for Fish (Serves 2): 220 calories – 8 grams of fat – 10 carbs – 25 grams of protein
Nutritional Info Per Tortilla (Makes 4): 115 calories – 10 grams of fat – 3 carbs – 4 grams of protein
 

Halibut with Pea Purée

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Yum in my tum. Another cold day in NYC (come on spring!) – this is a tasty & easy dish that can be whipped up quickly! I forgot how much I love halibut – the steaming broth & cold peas really brought this together. Delicious!

  • Turn broiler on high – line cookie sheet with parchment paper & place 2 halibut filets (4-8oz each) on top.
  • Drizzle filets with EVOO & fresh ground pepper/salt
  • Place in oven for 8 – 10minutes
  • Heat a pan on stovetop: add 1 diced shallot, 1T EVOO, juice from 2 small lemons (or 1 large) & 1.5C of low sodium chicken broth – bring to boil & let simmer
  • In a food processor combine 2C of semi-defrosted peas (leave out for ~5min bf), 1/4C fresh mint leaves & 1t minced garlic
  • Pulse, add 1T EVOO, pulse again and then add water or more EVOO (I opted for H20) to a consistency where it is still sticky – set aside

To serve grab 2 bowls: ladle broth into both bowls, then dollop a generous serving of the pea purée in the center and lastly place the halibut on top of purée. Try to serve piping hot!

Original recipe here !

Nutritional Info Per Serving (Serves 2 with 6oz filets): 480 calories – 19 grams of fat – 22.5 carbs – 52 grams of protein 

Breakfast on Tuesday Night – Hash with Poached Egg & Salmon

It was a rainy day in the the Big Apple and did’t want to go out in the mess!  So cooked up a mix of what was left in our fridge…yes that kind of night!

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  • Preheat oven to 400degrees
  • In food processor blend – 20 baby potatoes, 1 purple onion, garlic, 2 egg whites – then by hand mix in a handful of frozen corn,  EVOO & S/P to taste
  • Take ceramic bakeware pan & spray with cooking oil – place mixture in & spray cooking oil on potato mix – place in oven
  • Line cookie sheet with parchment paper & lay salmon skin side down – place in oven after hash mix has been in for over 25minutes
  • While hash & salmon are cooking boil water with 2T of white vinegar
  • Crack egg in shallow cup/mug –  once water is boiling turn to medium & slip egg slowly into water – push egg white with spoon…Let simmer & remove once poached with slotted spoon (~2minutes)

To serve steam up any green in your fridge – we had leftover rainbow chard from vday…Then scoop out a portion of the hash, poached egg on top & place the greens with salmon on the side.  Honestly it tasted so good you could just mash this all together – so who cares how you plate it!

To my surprise this was a complete success – the hash turned out crisp & the poached egg was the perfect addition. Enjoy this mix or any combination your refrigerator has!

Nutritional Info Per Serving for Hash (6 servings): 80 calories – <1 gram of fat – 15 carbs – 4 grams of protein

Tilapia with Arugula, Capers & Tomatoes

tilapia w arugula capers & tomato

We needed a light dinner after our four course Valentine’s day menu last night! Fish it was & this is one of my go-to fish recipes!  My hub gave me the heads up that he was walking home from the gym…got out the skillet & added the ingredients- but doubled the fish portion. In less then 10 minutes (and only dirtying one pot) dinner was ready – quick, easy & so tasty!

  • Grab a medium skillet – add 1/2C water, once boiling add a handful of halved baby tomatoes, 1/4t red pepper flakes and top with tilapia – cover & cook for 3minutes
  • Season with S/P, add 3C arugula & cover – cook until tilapia becomes flakey
  • With slotted spoon remove & plate fish/veggies (leave juices in skillet)
  • In skillet add – 1T Earth Balance original, 1T fresh lemon juice & 3T capers – blend till melted

Serve tilapia over arugula & tomatoes…drizzle with sauce..yum yum!

Delicious & simple….good homemade cooking in less then 10minutes!!!

Love me some Martha, find original recipe here.

Nutritional Info Per Serving (serves 2): 290 calories – 9 grams of fat – 10 carbs – 45 grams of protein  
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