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.


Grilled Salmon With Pesto Over Zucchini, Corn, Spinach and Tomatoes

2 09 2013

This is such a tasty and fresh summertime meal, kids! With several layers of flavor and texture, you’ll think you spent way more time on this dinner than you actual did…this is a must try 🙂

Grilled Salmon With Zucchini, Corn, Spinach and Tomatoes

Grilled Salmon With Pesto Over Zucchini, Corn, Spinach and Tomatoes

The following serves 2 with leftovers (compliments of Rachel Ray and This Girl’s Gotta Eat):

  • 2 salmon filets, skin or skinless
  • 1 bag of frozen corn
  • 2 small zucchini, diced
  • 3 cloves of garlic, minced
  • 1 tsp red pepper flakes
  • Handful of scallions, chopped
  • 1 small bag of spinach and arugula, separate the spinach and arugula
  • 2 Tbsp butter (or I can’t believe it’s not butter spread)
  • Dry, white wine
  • Good handful of cherry or grape tomatoes, halved or quartered
  • Olive oil
  • Lemon juice
  • 1 cup loosely packed fresh herbs such as basil and mint, chopped
  • Salt and pepper to taste
  • Pesto

Preheat grill to medium.

Season salmon with salt and pepper. Grill until done to your likeness, turning once half-way through. Remove from grill and let rest a minute or two.

Meanwhile, in a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add the corn and lightly brown, 3-5 minutes. Add the zucchini, scallions, red pepper flakes and garlic. Season with salt and pepper to taste, and cook to soften, 3-4 minutes. Deglaze the pan with some dry, white wine – a good turn of the pan. Be sure to scrape up any brown bits that may have formed on the bottom of the pan. Add spinach and wilt, a few minutes. Next, add the butter and stir to melt, creating a creamy sauce. Remove from the heat and toss with tomatoes and herbs.

In another bowl, toss the arugula with some olive oil, fresh lemon juice and salt and pepper to taste. Do not overdress.

To serve: Divide zucchini-corn mixture among plates. Top with a piece of salmon, then top salmon with some pesto (I had just made pesto from all the basil in my garden, but you can use store-bought as well). Next, divide dressed arugula to top each salmon piece.

Grilled Salmon With White-Wine Sauce Over Pasta With Corn, Basil and Spinach

26 06 2012

Salmon is such a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Grilling gives it a nice crusty outside layer, which I just happen to love! This meal is simple and delicious, a must try! And if you happen to have leftovers, the salmon would be delicious on top of a crisp salad the next day 🙂

Grilled Salmon With White-Wine Sauce Over Pasta with Corn, Basil and Spinach

The following serves 4 (compliments of Everyday Food):

  • 4 (6- to 8-ounce) salmon fillets, skin on
  • Coarse salt and ground pepper
  • 1 Tbsp unsalted butter
  • 2 tsp all-purpose flour
  • 1 cup dry white wine
  • 1 Tbsp chopped fresh herbs (like chives, basil or parsley)
  • 3/4 lb short pasta, such as gemelli
  • 3 garlic cloves, halved or smashed
  • 2 ears fresh sweet corn, cut off the cob
  • 10 oz baby spinach
  • 1/2 cup fresh basil leaves
  • 1/2 cup heavy cream
  • 3/4 cup grated parmesan
  • Grated nutmeg

Preheat grill to medium-high. Drizzle salmon with olive oil and season with salt and pepper. Grill skin side down first, about 4-5 minutes. Gently flip and grill another 4-6 minutes, or until your desired doneness. Remove from the grill and let rest 5 minutes.

In a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in herbs; season with salt and pepper.

Serve the salmon hot or at room temperature, topped with the wine sauce and served along with the pasta below.

For the pasta:

In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. I dropped the pasta as the salmon went on the grill. Next, add corn and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.

Add cream to the pasta pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt, pepper and a dusting of grated nutmeg.

Salmon and Spinach in Parchment Pouches

11 03 2012

This is such a simple and delicious supper, and will forever be in my go-to arsenal; especially during the spring and summer when we’re craving freshness!

Sealing ingredients in a parchment pouch traps moisture and flavor….and unwrapping to find a delicious meal inside is just fun! This would be an easy dinner party main dish because you can assemble the pouches ahead of time and serving is simple when everyone gets their own pouch.

Salmon and Spinach in Parchment Pouches Before

Salmon and Spinach in Parchment Pouches After

The following serves 2 (Compliments of Everyday Food):

  • 4 cups baby spinach
  • 1/2 Tbsp grated orange zest (I didn’t measure, just used the zest of 1 orange)
  • 1 medium-large orange peeled and cut into 1/4-inch-thick rounds (use same orange that you zested)
  • 2 skinless salmon fillets
  • About 1 Tbsp fresh grated ginger
  • 1 shallot thinly sliced
  • Course salt and pepper
  • 1 Tbsp extra-virgin olive oil
  • Splash of dry white wine

Preheat oven to 400. Whisk olive oil, orange zest and ginger in a small bowl. This was my trick, the recipe originally called for a 1-inch piece of ginger, cut into thin strips and then layering all the ingredients in the pouches….I thought the thick marinade/glaze was easier and would provide more flavor. If you want to gild the lily like I did, add a splash of dry white wine to the marinade too!

Divide spinach among two, 16-inch long pieces of parchment paper. Top with orange slices, salmon and shallots. Next brush the marinade equally over both fillets and season with salt and pepper.

Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.

Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through, 15 to 18 minutes. Transfer packets to plates, pull open and serve immediately.