Asian Salmon

Salmon is one of my favorite fish, along with tilapia, and it does so well with various marinades. This time around, I gave this marinade recipe for Asian Salmon a try, another freezer meal recipe from the "What's Cookin, Chicago?" blog.

The marinade for the salmon is so super simple, using pantry staples you may already have on hand. Four ingredients make up the marinade - Dijon mustard, soy sauce, olive oil and garlic. Combine these four and allow the salmon to absorb the flavors. Can't wait to partake!

INGREDIENTS:
4 salmon fillets, skinless and deboned
1 tablespoon Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1 clove garlic, minced


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper; set aside. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place marinated fish on parchment lined baking sheet and bake in the preheated oven for 5-7 minutes. Remove from oven and allow to rest for 2-5 minutes. before serving. Serve with brown rice and broccoli.

* To make ahead/freezer meal - Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Pour marinade in a quart size freezer bag and add the salmon fillets. Seal and freeze. When ready to prepare, thaw out salmon and preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place thawed salmon on baking sheet. Bake in preheated oven for 5-7 minutes. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions and serve.

Salmon

Ingredients

• 1/4 cup packed cilantro leaves
• 2 scallions
• 2 teaspoons vegetable oil
• 1 teaspoon grated ginger
• Kosher salt and freshly ground pepper
• 4 center cut skin-on wild salmon fillets, about 6 ounces each
• 2 teaspoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• 1/4 teaspoon black sesame seeds
• 1 1/3 cups cooked edamame
• Lime wedges, optional garnish

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
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Nutritional analysis per serving (analysis not including optional lime wedges)
Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg

Baked Lemon and Dill Fish

Yum Yum Yum! This recipe is so simple and so good, even my three kids ate it up.

Ingredients:
4 Tilapia Fish fillets (or other white fish of choice)
1 TBSP Dried Dill Weed
1 fresh lemon
1 tsp dried thyme
Salt and Pepper for flavor
1 TBSP olive oil
fresh garlic (5-6 cloves, we really love garlic in our house, you can go with less)
2-3 thin slices of onion

Coat the bottom of a glass baking dish with olive oil, reserve some for drizzling on the fish. Add the thin slices of onion and garlic. Place the fish fillets on top. Squeeze the lemon juice from the fresh lemon on top of the fish. Season the fish with thyme, dill weed, salt, and pepper. Drizzle the remaining olive oil on top. Place in a 400 degrees Fahrenheit oven for 15-20 minutes, depending on thickness of fish. I served it with steamed broccoli and cauliflower. That was it! A quick finished and healthy meal.

Salmon Salad for a snack

This is a great snack to serve with crisps/crackers/Melba toast, or if you are in stage one of the Harcombe diet, eat with celery or lettuce leaf bundles. This recipe was originally from beachbodydiet.com of course with some flavor modifications from me!

Ingredients:
1 whole tomato diced
1 cucumber peeled and diced
1 14 ounce canned salmon in water
1/4 c. mayo (low fat without sugar or sugar substitute, only natural)
1/8 c. Dijon mustard (without sugar)
1-2 TBSp skim milk
a dash each of onion powder, garlic powder, sea salt and pepper

Wash tomato and peel cucumber; slice and dice. Drain salmon and combine with mayonnaise, mustard, milk, cucumber and seasonings in a small bowl. Spread salmon salad onto crispbread cracker or celery; top with tomato. Enjoy with a glass of water.