Baked Salmon with Simple Roasted Potatoes

IMG_9345Hellllooo baby potatoes – you are my new found love interest (sorry hubby)! The star of this dish was supposed to be the salmon, but scootch on over fish – these carb filled lovelies have won me over!

I have made these potatoes several times & let me tell you, yum in the tum. The perfect warm side to a dish for anytime of the year. I can picture my summer grill outs now with this tasty side!

On to the recipe…

  1. Preheat oven to 425degrees
  2. Slice your baby potatoes lengthwise, place in a colander & toss with 2T EVOO and a generous amount of pepper
  3. Place them on parchment lined baking sheet in a single layer & roast for 25minutes
  4. While they are roasting zest one large lemon, then juice the lemon – combine the zest/juice with 1.5T flakey salt – set aside
  5. Remove potatoes from oven, toss with lemon/salt mixture & roast for another 5-10minutes

Voila, the easiest & most scrumptious potatoes around! Give them a try!

Continue reading for the salmon recipe, ingredient list & original recipe…

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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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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
 

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
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