Green Tea Salmon With Quinoa

25 01 2014

My latest edition of Food Network Mag is all about light, low-cal dinners. Found this interesting, Asian-influenced salmon recipe in there….only 402 calories. I was also intrigued by the idea of cooking with a tea bag, which adds flavor without the extra calories. You can try this flavoring technique with water you’d use to boil veggies or cook grains in as well.

Green Tea Salmon With Quinoa

Green Tea Salmon With Quinoa

The following serves 4 (compliments of Food Network Magazine):

  • 1 cup quinoa (This Girl’s tip: buy the pre-rinsed kind!)
  • 1 to 2 tsp Sriracha
  • 1 green or black tea bag
  • 1 Tbsp low-sodium soy sauce
  • 1/2 tsp grated peeled ginger (I prefer minced from the tube, saves time!)
  • 4 (4 oz) skinless salmon filets
  • 4 cups broccoli florets, cut into 1-inch pieces
  • 1 cup frozen shelled edamame
  • Kosher salt
  • 3 scallions, chopped (white and green parts separated)
  • 1/4 cup chopped fresh cilantro

Place the quinoa in a medium saucepan over medium-high heat and cook, stirring to toast, a minute or two. Add 1 and 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.

Bring 1 and 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3-4 minutes per side. Transfer the salmon to a plate using a slotted spatula and discard the tea bag.

Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.

Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with scallions for garnish.

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Light (and easy) Buffalo Chicken Dip

28 10 2013

Who isn’t a fan of buffalo chicken dip?! But must of us fans can do without all the butter, grease and extra cheese that comes with traditional buffalo chicken dip. This recipe comes from Claire Robinson (with a few tweaks from This Girl), and in addition to it being super easy, there’s only a few ingredients, none of which are butter! I’ll be whipping up this delicious, light version again and again 🙂

Light (and easy) Buffalo Chicken Dip

Light (and easy) Buffalo Chicken Dip

The following makes 6-8 servings:

  • 8 oz cream cheese (I used light)
  • 1/2 cup celery, finely chopped
  • Heaping 1/2 cup Franks hot sauce, few extra dashes if you like it hot!
  • 1 rotisserie chicken, shredded (white and dark meat)
  • 1 cup blue cheese, crumbled
  • Whole grain chips, crackers and/or veggies for serving

In a saucepan over medium heat, melt cream cheese until smooth. Add the hot sauce and stir to combine.

Mix the cream cheese/hot sauce mixture with the chicken and celery and mix well. Fold in blue cheese and transfer to crockpot. Cook on high or medium until bubbly, then lower temp to warm. Serve with whole wheat crackers, multi-grain chips and/or veggies.

If you wanted to enjoy right away and not use a crockpot, Claire’s recipe says to transfer the mixture to a 9-in pie plate and bake in the oven at 425 until hot and bubbly, about 25 minutes.