Tuesday, March 27, 2012

Salmon I Am

Today was a completely fishy day for me, with a lovely tuna salad (homemade, obvs) for lunch and salmon for dinner. Color me sea-worthy.

I approached this meal with a little bit of trepidation, because the last recipe I pulled from Runner's World was not the best. Fortunately for us, this one was a bit more successful.

Unfortunately for you, I am out of words for tonight. Too much talking during the day. I'll have to remember to keep my mouth shut more tomorrow. Maybe.

Mini Salmon Loaves with Salsa
Source: Runner's World, March 2012

  • Combine two 5-oz cans salmon (drained), 1 c. frozen chopped spinach (thawed/skipped), 1 diced red bell pepper, 2 tbsp chopped dill, juice from 1/2 lemon, 1/2 c. quick-cook rolled oats, 2 large eggs and salt/pepper to taste (skip). Divide mix among 12 lightly greased muffin tins and bake at 375 degrees for 20 mins. Serve with salsa. Yield: 4 servings (did not provide nutritionals)
We also had:
Couscous with Roasted Almonds and Edamame
Source: No clue. My computer files - random word document that I saved

  • 1 med garlic clove
  • 1.5 c. carrot juice (used water)
  • 1/4 tsp salt (skip)
  • 1.5 c. frozen shelled edamame
  • 2 med scallions
  • 4-5 sprigs fresh cilantro
  • 3/4 c. couscous (used whole-wheat)
  • 1 oz. roasted, unsalted almonds
  • Mince garlic to make 1 tsp. Combine garlic, carrot juice, salt and pepper in a saucepan. Bring to a boil over high heat. Add edamame and return to a boil. Reduce heat to low, cover and simmer 4 mins.
  • While edamame simmers, chop scallions to make 1/2 c. and cilantro to make 2 tbsp. Set aside. Increase heat to high and return to a boil, stir in couscous. Cover, remove from heat and let stand 5 mins. Fluff couscous with a fork, add scallions, cilantro and chopped almonds.
In addition to potatoes, the kid does not like couscous. So he ate a bite. He did manage to eat two salmon cakes, declared his brain felt smarter, and asked for his after-dinner treat. He then dipped his elbow in the couscous. Awesome. The hubs thought the salmon cakes were OK, albeit too many red peppers. But I think in his case, ANY presence of red peppers is too much for him. I thought the salmon was very, very easy to prepare, but the taste was just OK. Nothing special, not revolting. The couscous wasn't anything special.

Two Forks

One lonely leftover salmon cake, taken post-meal

1 comment:

  1. Chef Hubs confesses - guilty as charged when it comes to my distaste for red peppers.