Simple Summer Salmon

Maybe this just happens in our home, but have you ever noticed that people often don’t like certain foods, all because they’ve never had it prepared correctly?

Take for example, Asparagus.

Or Brussel Sprouts.

Or Salmon…

Salmon-Supper | oh-fiddle-dee-dee

I love salmon, but it’s definitely never been a favorite dish in our home.  Audley likes it from a can smashed with flour and onion and fried in Crisco in a skillet.  No offense to anyone who enjoys those old-fashioned salmon patties from the 1970s, but that is NOT salmon and our kids have snarled their nose at these their entire life.

Our kids have always insisted that salmon was gross, although I had not really prepared it for them.  I often buy small pieces for myself and grill them up, but the kids refused to try it.

Then I noticed Bradley and Madeline enjoying it in sushi.

Raw or smoked.

And then I realized how much Audley enjoyed salmon in his sushi rolls.

It hit me, the reason my family wouldn’t eat salmon at home; they had never tasted it prepared fresh and cooked correctly!

Prepped-Salmon | Oh-Fiddle-Dee-Dee

You don’t eat salmon well-done.  Ever.

Salmon shouldn’t be crumbly and dry. It should be prepared at medium-rare, maybe even medium, but NEVER any more done than that!

So I set out to show my family that fresh salmon is absolutely delicious.

And I do believe I have succeeded.

Not only is salmon delicious when prepared correctly, it’s so easy to fix, even a teenager can put it together!

While I really enjoy grilled or seared salmon, sometimes the oven is my best friend, especially on one of these hot, sultry summer evenings we are prone to in the South.

Simple Summer Salmon

All you need for my easy salmon (that’s even tasty enough for company) is 2 pounds fresh (wild caught) Salmon, fresh lemons and dill, grass-fed butter, minced garlic, pink Himalayan salt and black pepper.

Seasoning-Salmon | Oh-Fiddle-Dee-Dee

Fresh-Salmon | Oh-Fiddle-Dee-Dee

Line a baking sheet with aluminum foil and assemble all the ingredients and seal up your foil pack.

(Seriously, it’s that easy)

Bake for 8-10 minutes, and then let rest in the foil for another 5 minutes.

Cooked-Salmon | Oh-Fiddle-Dee-Dee

For a summer meal I love to serve it up with a wedge salad topped with fresh cherry tomatoes, bacon and blue cheese, or roasted asparagus that you can cook right on the pan with the salmon!

Plated-Salmon | Oh-Fiddle-Dee-Dee

And the best part of all about serving salmon?  You can have a complete meal on the table in just 20-25 minutes!

Please tell me who doesn’t want that?

For the full recipe click here… Easy Broiled Salmon (with Brands I used) to print off, and try it around your dinner table this weekend!

 

What’s something your family refuses to eat?  Inquiring minds want to know!

signature

Italian White Bean Soup

Winter suddenly decided to make an appearance in the South this week!  After a warmer than normal season it was quite a shock waking up to lows in the 20’s-30’s with the highs barely making it over 40!

{I know y’all up north laugh at our cold weather whining…}

When the temps drop I love nothing more than a bowl of warm and comforting soup, even if it is mid-March and everything is in bloom!

This week I whipped up a pot of Italian White Bean Soup for the family.  This scrumptious soup was so easy to prepare and is healthy as well!

Italian-White-Bean-Soup

I used organic and low-sodium white beans, chicken broth, carrots, onion and spinach to create this soup.  I chose low-sodium ingredients to counter the salt found in prosciutto. It made for a totally filling supper without adding side dishes as well as a little extra for the hubby’s lunch the next day.

Italian-White-Bean-Soup-Bowl

What I liked best about this soup was that it was a convenient one pot (don’t you just hate a sinkful of pots & pans on a busy night?) dish.  Start with diced prosciutto in a little olive oil, then add the veggies to sauté, adding the beans and chicken broth to simmer a few minutes before throwing in freshly chopped spinach.

Delicious-Italian-White-bean-Soup

Are you hungry yet?

Bowl-of-Italian-White-Bean-Soup

Click for the printable version of Italian White Bean Soup ….

and Buon Appetito!

What’s your favorite winter comfort food?

signature

Fit Friday: Quinoa Salad for Hot Summer Days

I don’t know about you, but when the temperatures rise to 100 degrees I want to do as little cooking as I can get away with.  We want our meals filling, but as light as possible.  There is no worse feeling than to feel stuffed and bloated while winding down your day in the heat.

Skipping meals isn’t an option, so cold salads have become our summer staple.  One of my favorites is definitely light and filling, easy to prep and makes an easy solution to eating on the run as well.

Quinoa salad has become my “go-to” meal for these dog days of summer.  Prepped early in the day (or night before), then left in the refrigerator for the flavors to mesh, it is the perfect meal or side dish!

I’m sharing two of my favorite salads for Fitness Friday today.

To make these cool summer sides or meals I took a 14 ounce bag of quinoa and prepared all of it according to package directions, except I replaced the water with unsalted chicken broth for added flavor, then divided for the two recipes.  Be very careful not to undercook your quinoa as it’s a whole lot like eating pebbles, or to over cook the grain and have a pan of mush on your hands.  I’ll be honest, I have done both and it will totally kill your salad dreams.

IMG_8305

Cooked Quinoa

Cooked Quinoa

After the quinoa was fully cooked, I divided it into two large bowls to make my salads.

southwesternquinoasalad

One of the easiest and tastiest quinoa salads to make is my Southwestern flavored quinoa.

INGREDIENTS:

7  ounces of Quinoa, cooked

1/2 bag Organic frozen corn

1 15 ounce can of no-salt added black beans, drained and rinsed

IMG_6032

Medium red onion, chopped

Green Bell Pepper, diced

English Cucumber, diced

2 Roma Tomatoes, chopped

Juice of two large lemons

1 tablespoon olive oil

Fresh cilantro

southwesternquinoa

Combine the vegetables with the quinoa and squeeze the lemon juice over the top.  Drizzle your olive oil and then mix well.  Taste to decide whether you need more lemon juice.  Add the cilantro, cover and let sit in the refrigerator for a couple of hours or overnight for the flavors to mesh.

MangoShrimpQuinoa

My other favorite quinoa salad dish is Mango & Shrimp.  I really love this one, especially after it has had time for the flavors to really come together!

INGREDIENTS:

7 ounces quinoa, cooked

1/2 pound grilled shrimp, peeled, deveined and halved

1 mango, peeled, sliced & chunked

1 large jalapeño, seeded and diced

2 Roma tomatoes, diced

1 medium red onion, chopped

3 limes, juiced

1 tablespoon olive oil

cilantro

IMG_8309

Combine the quinoa with the shrimp, mango, pepper, tomato, and onion.  Add the lime juice and olive oil and mix thoroughly.  Then toss in the cilantro.  Taste to make sure you like the strength of the lime juice.  In the summer limes are often smaller and less juicy than the fall, so you may want to add a bit more juice.

Cover and let sit in the refrigerator a couple of hours (overnight is much better!).

shrimpmangoquinoa

Just a little side note; if you are wanting a salty juicy dish, this IS NOT one for you.  I love these two dishes because they showcase fresh flavors without artificial flavor and toxins getting in the way.  

Skipping meals is one of the worst things you can do to your body when you are striving to live an active and fit life, and especially if you are trying to lose weight and gain muscle!  Take advantage of these fresh dishes that can be enjoyed right from the refrigerator for a lighter meal as they both contain your carb and protein servings.

You can’t beat that simplicity!

FitFriday

Have a Fabulous & Fit Weekend!!

9BC920CC6823471E78F010232F661C22

Sriracha Lime Shrimp Salad

While the high is only 45 today in South Carolina, spring really is on the way.  For me that means swapping the heavier foods of winter for something light and filling.  After all we don’t want thick thighs come short, swimsuit, & 5K weather!

It is also the season for “fast food” as my Madeline has joined the Lacrosse team this year and we have games at least 3 nights a week!

This Sriracha Lime Shrimp salad totally fits both of my needs.  Easy, fast, healthy and clean, there is no reason to worry about getting a healthy supper on the table in minimum time.

Now this does require just a bit of prep, but take 15 minutes before you walk out the door to get your shrimp marinating, and then 20-25 minutes when you get home to get it on the table and VOILA!

Supper is served.

srirachalimesalad

Ingredients:

For the Shrimp

2-3 pounds shrimp, shelled and deveined {just pay the extra & purchase them this way….so much easier!}

1/4 cup sriracha

2 limes, juiced

Pink Himalayan Salt & Freshly Ground Black Pepper, to taste

For the Salad

8 cups lettuce, chopped

10 pineapple rings, sliced

1 cup diced tomato

small red onion, diced

bunch of green onion, sliced

2 avocados, sliced

fresh cilantro, chopped

Lime Dressing

1/4 cup Extra Virgin Olive Oil

1/4 cup Apple Cider Vinegar

2 limes, juiced

2 tsp honey

ground black pepper, to taste

Directions:

1.  In a non-reactive bowl, combine the shrimp with the sriracha, lime juice, salt & pepper.  Set in the refrigerator to marinade 30 minutes.  The longer it marinades, the better (which is why I said you can do this step ahead of time).

Use a glass bowl when marinating your shrimp

Use a glass bowl when marinating your shrimp

2.  Use the marinade time to chop your vegetables for the salad.

3.  Heat a grill or non-stick skillet to medium-high.  Once the shrimp is marinated, either skewer to place on a grill or add to the skillet to cook.

SrirachaLimeShrimpSalad5

4.  Take your pineapple rings and add to grill.  Grill for 5 minutes, flipping once as they heat up.

5.  Whisk together the ingredients for the dressing; taste to adjust ingredients (whether or not you need more pepper, lime, etc…)

6.  Once the shrimp is done (shouldn’t be more than 10 minutes until they are cooked through), assemble the salad, & toss with a little of the lime dressing.

Don't you just love colorful food?!

Don’t you just love colorful food?!

There you have it…. clean, easy, healthy, and fast.

srirachalimeshrimpsalad3

Oh yeah…. It’s delicious as well!

srirachalimeshrimpsalad2

It’s still pretty even when tossed

Our Southern Table

Wishing you all a fabulous and healthy weekend!

We’ll be watching this girl play Lacrosse!

madelinelacrosse

Joining Concord Cottage for Something to Talk About Link Party

9BC920CC6823471E78F010232F661C22