Monday, May 31, 2010
Sake's nutty flavor complements the quinoa and helps tenderize the salmon. This method is a quick way to cure the fish.
This recipe was AMAZING and I am not a huge salmon fan! Please try and come back to let us know what you thought :)
Yield: 4 servings (serving size: 3 ounces salmon and about 3/4 cup quinoa)
* This has been slightly altered by us :)
- 1 (1-pound) salmon fillet - We got ours from Whole Foods and it was AMAZING!!!!!
- 1 teaspoon kosher salt
- 2 teaspoons sugar, divided
- 1 1/2 cups sake, divided
- 1/2 teaspoon chili paste
- 2 garlic cloves, minced
- 1 cup quinoa
- 1 teaspoon butter
- 1 1/2 teaspoons olive oil, divided
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped carrot
- 1/4 cup finely chopped onion
- 1 cup water
- 1/2 cup orange juice
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Place salmon, skin side down, on a plate. Combine 1 teaspoon kosher salt and 1 teaspoon sugar; rub salt mixture evenly over skinned sides of salmon. Cover with plastic wrap; chill overnight.
Remove plastic wrap from salmon. Rinse salmon under cold water; pat dry with paper towel. Combine 1 cup sake, remaining 1 teaspoon sugar, chili paste, and garlic in a zip-top plastic bag. Add salmon; seal and marinate in refrigerator 1 hour, turning occasionally.
You will need to wash your quinoa, unless you have purchased pre-washed, organic quinoa.
Heat butter and 1 teaspoon olive oil in a medium saucepan over medium-high heat until butter melts. Add pepper, carrot, and onion to pan; sauté 2 minutes or until onion is tender. Add quinoa; cook 1 minute, stirring constantly. Stir in 1 cup water, remaining 1/2 cup sake, juice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork. Stir in parsley. Keep warm.
Preheat oven to 450°.
Remove salmon from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 7 minutes).
Brush skinned sides of salmon with remaining 1/2 teaspoon oil. Heat an oven-proof skillet over medium-high heat. Add salmon to pan, skin side up; cook 3 minutes or until golden brown. Turn salmon over, and baste with reduced marinade. Place pan in oven, and bake at 450° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve immediately with quinoa.
- 519 (23% from fat)
- 13.5g (sat 2.9g,mono 6.3g,poly 3.4g)
Friday, May 28, 2010
Thursday, May 27, 2010
Monday, May 24, 2010
Friday, May 21, 2010
When I look at you
I can see the fingerprints of God
And I know its true
You're a masterpiece
That all creation quietly applauds
And you're covered with the fingerprints of God
1. Blog with your interpretation of God's fingerprints. Be sure to link back here so others can find the entire list of participants.
Even for those that don't love fish - This was a great recipe! Tilapia is a farm-raised freshwater fish and one of the most mild tasting fish out there! It was also a very quick recipe to make. We loved it!
Fresh pineapple chunks, now widely available in supermarkets, speed the prep for this relish.
Serve with coconut rice (substitute light coconut milk for some of the water to cook it).
Round out menu with a romaine lettuce salad tossed with lime dressing.
Yield: 4 servings (serving size: 1 fillet, about 1/2 cup relish, and 1 lime wedge)
- 2 teaspoons canola oil
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 4 (6-ounce) tilapia fillets
- 1 1/2 cups chopped fresh pineapple chunks
- 1/3 cup chopped onion
- 1/3 cup chopped plum tomato
- 2 tablespoons rice vinegar
- 1 tablespoon chopped fresh cilantro
- 1 small jalapeño pepper, seeded and chopped
- 4 lime wedges
Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.
- 228 (22% from fat)
- 5.5g (sat 1.2g,mono 2.2g,poly 1.4g)
Thursday, May 20, 2010
Tuesday, May 18, 2010
Sunday, May 16, 2010
Definitely try this one! It was amazing! Not too hot - just right!
What I really liked about this recipe is that I really couldn't taste the vegetables. I hate squash, but I wanted to eat it since I know it is healthy for me. This recipe his the taste and I was able to eat it without having to hold my breath! LOL!
Make it and let me know what you think! YUM!
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Chicken Baked in Coconut-Curry Sauce
Right before it went into the oven
Mmmmm....Fresh out of the oven
Laura Martin, Cooking Light, APRIL 2007
The rich coconut milk, hot curry paste, and garlic create a sauce that keeps the chicken moist. Serve over basmati rice.
Yield: 4 servings (serving size: 1 packet and 1 lime wedge)
- 1/2 cup coconut milk
- 1/4 cup fat-free, less-sodium chicken broth
- 2 teaspoons minced garlic
- 1 to 1 1/2 teaspoons red curry paste
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium zucchini, halved lengthwise and thinly sliced (about 2 cups)
- 1 cup thinly sliced yellow squash (about 2 small)
- 1 cup 1/4-inch-thick red bell pepper strips (about 1 large)
- 1/2 cup diagonally cut green onions
- 4 teaspoons chopped fresh cilantro
- 4 lime wedges
Preheat oven to 425°.
Combine first 4 ingredients in a medium bowl; stir with a whisk.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onions, and 1 chicken breast half on half of each foil sheet. Spoon 3 tablespoons of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro. Garnish with lime wedges. Serve immediately.
- 278 (27% from fat)
- 8.4g (sat 5.9g,mono 0.8g,poly 0.6g)