When Salmon meets Siracha

I can easily get stuck in a rut of cooking certain proteins the same way and serving them to my family. Salmon is one of those. If I find a recipe the entire family likes why try something new?

Last week I took myself to the library to get out of the house and to look for some books for a project I am working on. I came across Gyneth Paltrow’s book , “It’s All Good”.  In the book she talks about her health and the healing power of foods. I remember when this book came out and the talk about a celebrity pushing a clean eating lifestyle. Personally I don’t have a problem with it. If it gets folks eating healthy, hurrah!

I decided to try the recipe titled Salmon with Lee’s Siracha + Lime.  The thing is she gives you a recipe to make Lee’s Siracha. Lee being one of her Gwyneth’s friends. I just didn’t have the time to make homemade siracha. Though I admit I am curious to do it and will in the future.  So I just used your typical Siracha from my local grocery store. She says it’s full of chemicals and I have yet to look at the bottle honestly to see how filled with chemicals it is, but seeing how it’s a small amount used and I wont eat this daily, I’ll live. I pick my battles with clean eating. I live in the world of it would be nice to clean eat 100% of the time but it is not practicle for me. A few years ago it was today I am in a different place and it’s not. So if I can do 70/30 (70% clean 30% not ) I feel I am doing ok. My real goal is 80/20 but you have to get there one step at a time.

The flavor was good, though my guys went and put more lime and  siracha on theirs. I think this would really good in the summer on a salad as suggested in her book. I served it with an ancient grain blend and green beans.

I am writing the recipe with the ingredients I used. I didn’t use the homemade siracha and I used a different item for the maple syrup.

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Salmon with Siracha and Lime

serves 4

Zest of  one lime

1 1/2 tablespoons lime juice

1 1/2 teaspoon siracha

1 tablespoon organic maple agave syrup

Himilyaian sea salt

1 1/4 pounds wild caught salmon fillet, skin discarded

2 tablespoons roughly chopped cilantro.

 

Preheat oven to 425 degrees

Whisk together the lime zest and juice, siracha and maple syrup along with a pinch of salt.  Place the salmon on a baking tray line with parchment paper and brush the lime siracha mixture all over it.

Slide the baking tray into the oven and cook your salmon for 15 mins or untill it’s flakey. This time can change depending ont he thickness of your fillets.

Once out and plated, sprinkle with cilantro and serve.

We had out wedges of limes and the siracha for people to up the heat on this dish.

 

This is one of those dishes that with some simple sides or atop a salad it makes for an easy quick week night meal that falls under the whole foods clean eating most of us should be doing more of. Not to mention Salmon is filled with  an amazing amount of B12 and vitamin D that many folks are low on in the midwinter months. As well as being a wonderful protein that is filled with the Omega 3 fats we all need more of as well.

Blessings,

Shelly

Faster than take out- Shrimp Pad Thai

I found myself one morning outside my favorite Thai place looking in with nobody there. It hadn’t hit me that they were not open yet. I had been fasting for several hours for an ultrasound test and now that it was over I was ready to eat and I had craving for Thai food. Sadly my favorite place was not going to open for a while and I had to be at work later that day. So off I went to get a Thai salad. Not my first choice but it worked.

I’ve recently decided to cut  any unfermented soy out of my diet and so when I came across an Engine 2 recipe for Pad Thai I thought great, then thought bummer it wants tofu in it. Not a bad thing, I can just switch it out for shrimp! Which is what I did along with a few other things.  Sadly the bean sprouts I bought for this dish went bad before I could cook them so they are missing.

 

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EZ Shrimp Pad Thai

serves 3-4

    • 3 to 6 Tbsp vegetable stock or water
    • 1 garlic clove, minced
    • 3 scallions (green onions), cut into 1 inch lengths
    • 12 ounces flat rice noodles, I used Trader Joe’s found in the refridge section.
    • 1 pound shrimp
    • 2 cups broccoli florets
    • 1 cup bean sprouts
    • 1/2 tsp chili powder
    • 2 tsp dark brown sugar
    • 4 Tbsp low-sodium tamari or soy sauce
    • 2 Tbsp lemon juice
    • 4 Tbsp home-toasted peanuts, chopped
    • 8 sprigs cilantro
  1. Prep and measure all ingredients before starting the cooking process. The cooking will go really fast and you won’t be able to chop and measure in between steps.
  2. Heat 3 Tbsp vegetable stock in a wok or large nonstick skillet until it starts to bubble. Cook the garlic in the vegetable stock for 1 minute, until the garlic begins to brown lightly. Add the shrimp and cook for another min or two.  One at a time, add the scallions, noodles, broccoli and sprouts, stirring for 45 seconds after each addition. (I needed to add 3 more Tbsp of vegetable broth during this phase because my mixture was too dry.) Add the chili power, sugar, tamari and lemon juice. Stir to combine and remove from heat. Garnish with peanuts (or slivered almonds) and cilantro.

Simple, Quick & Elegant- Oven Roasted Cod on Garlic Croutons

I was down to the wire with planning a menu. I wanted something that night for dinner that was simple to cook, but I actually wanted something good, that made me feel like I cooked. I was craving fish and earlier that day had found a baguette in the trunk of my car that I had missed bringing in the groceries the week before. Yes, it was now a bread baseball bat that my middle son used to feed the seagulls that instinctively knew we had stale bread in a Target parking lot. I wanted another baguette and some tomatoes. The cravings were all there.

The following came from that odd set of circumstances and cravings.  It turned out to be a beautiful dish that even impressed my husband.  I took some shortcuts. I could have made my own bruschetta but it was a lot easier to put that bottle of Trader Joe’s bruschetta in the cart.  I’ll make my own another day. I had the whole meal on the table in 15 minutes. So keep this one in your menu plan when you need a pretty elegant dish but need it quick.

I am posting the side dish as well this time so you have a complete meal.

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Oven Roasted Cod on Garlic Croutons

  • Cod fish- I did one piece per person cut into two pieces
  • olive oil
  • sea salt & pepper
  • french baguette- cut into slices
  • homemade or store-bought bruschetta
  • garlic bulbs, peeled and lightly smashed
  • fresh basil leaves-torn or cut if large leaf
  • Lemon Wedge
  1. Set your oven to broil.  Line a cookie sheet with aluminium foil and wipe with olive oil (or use cooking spray) to keep fish from sticking.  Coat each piece of fish with olive oil and season with salt and pepper.
  2. On another cookie sheet place bread slices and brush with olive oil and rub smashed garlic bulbs on to give flavor.
  3. Place fish in oven and cook for 5 mins or untill fish is flakey and white. Toast bread in oven till lightly brown. Don’t over toast. You want outside to be crunch and inside to still be soft.
  4. To plate- place garlic toasts on plate, top with fish. Spoon bruschetta on to fish and top with basil leaves and put a lemon wedge on plate.
  5. Enjoy!

Sauteed Shaved Brussel Sprouts

serves 3

  • one bag of shaved brussel sprouts (or whole ones ran through a food processor)
  • olive oil
  • salt & pepper to taste
  • Old bay seasoning to taste (optional)
  • balsamic vinegar
  1. Heat olive oil in a large pan and add brussel sprouts and mix to coat in oil.
  2. Keep stirring sprouts over med-high heat, cooking untill bright green.
  3. Season with salt, pepper & old bay. Taste and adjust seasoning if needed
  4. Add a splash (or two)  of balsamic vinegar. Give a good stir and cook for 1 minute more.
  5. Enjoy!