A few yummies

This week was pretty mellow.  Sorry for the lack of vegetarian meals this week. I guess it just wasn't in the cards.


Sauteed Salmon with Asian Marinade

This recipe is definitely going into the rotation. Being a fan of Asian flavors it isn't hard for me to wrap my head around this succulent piece of salmon. The balsamic vinegar gave the salmon some meaty, intense tang, while the dill added a complexity to this straightforward marinade. I marinated my fish all day (about 6-8 hours) and was mad I hadn't bought extra salmon! Served with veggies this was an easy, quick, hearty meal.

INGREDIENTS:

• 2 cloves garlic, chopped
• 1/4 cup balsamic vinegar
• 2 tbsp low-sodium soy sauce
• 2 tsp olive oil cooking spray
• 1 tbsp chopped fresh dill
• Juice 1/2 lemon
• 1/8 tsp fresh ground black pepper
• 2 4-oz boneless salmon fillets, skin-on or skinless

INSTRUCTIONS:

1. In a large baking dish or re-sealable plastic bag, combine garlic, vinegar, soy sauce, 2 tsp oil, dill, lemon juice and pepper. Add salmon and coat with mixture.
2. Marinate at room temperature for 30 minutes to 1 hour; if salmon is not fully immersed in mixture, turn halfway through.
3. Mist a large nonstick skillet with cooking spray and heat on medium-high. Add salmon, discarding marinade. Cook, turning once, for 6 to 8 minutes, until flakes easily when tested with a fork. (NOTE: Reduce heat to medium if salmon starts to darken quickly.)

Cuban Halibut Tilapia with Black Bean and Orange Quinoa 

I discovered that Halibut is hella expensive, so I substituted Tilapia in this recipe instead. I often find Tilapia to be nice to work with on a weeknight because it isn't a delicate fish. It takes pretty well to the abuse of hurried cooking, without screaming so on the plate. Because of that benefit it does have a bit more of a meaty texture, but in the end it all works out for the betterment of one's palate. 

I suggest cutting the orange wedges up a little smaller, otherwise they get a little awkward in the quinoa.

 

 

INGREDIENTS:

• 4 4-oz halibut fillets, skin and bones removed
• Marinade
• 1 tsp orange zest
• 1 tsp lime zest
• Juice 1/2 lime
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper

QUINOA

• 1 tsp peanut oil
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1 clove garlic, crushed
• 1 bunch or bag spinach (9 oz), roughly chopped
• 1 cup uncooked quinoa
• 1 cup cooked black beans
• 1 orange, sectioned with juice
• 1 tsp orange zest
• 1/2 cup chopped fresh cilantro

INSTRUCTIONS:

1. Set oven to broil. Place halibut in a large bowl.
2. Prepare marinade: In a small bowl, mix together orange and lime zests, lime juice, salt and pepper. Pour marinade over halibut and set aside.
3. Prepare quinoa: In a large sauté pan, heat oil on medium. Add onion, cumin, oregano, salt, pepper and garlic. Cook for 3 minutes, until spices release their aroma and onion begins to soften. If onion starts becoming too brown, add 1/4 cup water. In batches, add spinach and cook, covered, for 3 to 4 minutes, until slightly wilted. Add quinoa and 2 cups water. Increase heat and bring mixture to a boil, then reduce heat to a simmer. Cook, covered, for 10 minutes. Add beans and cook for 5 more minutes. Then gently mix in orange sections and juice, orange zest and cilantro. Heat through for 1 more minute.
4. Meanwhile, place halibut and marinade on a baking sheet and broil in oven for about 8 minutes. Serve halibut over quinoa mixture.

Sweet and Sour Chicken 

While this looked more like stir fry with pineapple, it was a hit with the family. It definitely isn't the adulterated version of s&s we are used to, but its subtle sweet notes pair with rich brown rice are sure to please.

INGREDIENTS:

• 1/3 cup low-sodium soy sauce
• 2 tbsp raw honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 tsp crushed red pepper flakes
• 1 1/4 lb boneless, skinless chicken breasts (about 4 breasts), chopped into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
• 1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
• 1 small yellow onion, chopped (about 3/4 cup)
• 1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cups)
• 12 sprigs fresh cilantro, chopped (about 1/4 cup)
• 1 1/2 cups cooked brown rice, optional

INSTRUCTIONS:

1. In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.
2. Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice for a complete meal, if desired.

 <3 Tait