One of the things I promised when I started this blog, was to help people strive to want good things in their life. That doesn't always include food, but it's sure a large part of the foundation to living the healthiest life you can live. I thought if I could find a way to introduce new foods (maybe they aren't all new to you...but they are probably new to someone!) to people, gradually, they would begin to experiment and play around with what they like. Through this experiment, my goal is to get you to cook more at home, experiment with tastes, see how your body responds, and hopefully begin to want to try more and more new experiments of your own!
The recipes will be simple. Again, my goal is to get you to actually want to try this yourself. However, if you don't use my recipe, that's OK too, that's part of the experiment. I'm posting a new food every Wednesday so that you have enough time to research recipes on your own, shop for the food and plan ahead. The KEY to eating healthy is to plan and prepare. Knowing what you are going to eat, and making sure you have what you need in your home, will ensure that you actually stick to the plan. Not having a plan usually ends up with a trip to your local drive thru...and we DO NOT want that!
So, salmon....salmon seemed like a simple enough start. My guess is that many of you have eaten salmon, but maybe haven't cooked it for yourself yet. My recommendation is to get the salmon from the meat/fish section of your local food store, rather than buying it from the frozen food aisle. A 6 or 8 ounce piece usually constitutes a serving. It should be bright pink and fleshy.
The recipes will be simple. Again, my goal is to get you to actually want to try this yourself. However, if you don't use my recipe, that's OK too, that's part of the experiment. I'm posting a new food every Wednesday so that you have enough time to research recipes on your own, shop for the food and plan ahead. The KEY to eating healthy is to plan and prepare. Knowing what you are going to eat, and making sure you have what you need in your home, will ensure that you actually stick to the plan. Not having a plan usually ends up with a trip to your local drive thru...and we DO NOT want that!
So, salmon....salmon seemed like a simple enough start. My guess is that many of you have eaten salmon, but maybe haven't cooked it for yourself yet. My recommendation is to get the salmon from the meat/fish section of your local food store, rather than buying it from the frozen food aisle. A 6 or 8 ounce piece usually constitutes a serving. It should be bright pink and fleshy.
The recipe I used tonight was actually from Giada DeLaurentiis' new cookbook, Weeknights with Giada, which I just received last week at an event she was at promoting the new book.
Balsamic Glazed Salmon
Glaze:
3/4 c balsamic vinegar
2 T maple syrup
1 T dijon mustard
1 clove garlic, minced
Salmon:
4 6oz filets of salmon
olive oil for coating
sea salt & pepper
Preheat your oven to 400 degrees. Place all of the glaze ingredients in a small saucepan, bring to a boil over medium heat. Reduce the heat and simmer until thickened. Meanwhile, spray a cookie sheet with nonstick spray, place salmon skin side down on the pan. Drizzle with olive oil, salt and pepper. Bake salmon for 8-10 minutes, until easily flaked with a fork.
I made quinoa and added chopped kalamata olives and fresh, crumbled feta (both just purchased at my local farmer's market on Saturday). Serve with a side salad, using some of the balsamic glaze as your dressing. I reserved a small amount of the balsamic glaze, and whisked in extra virgin olive oil to taste.
Balsamic Glazed Salmon
Glaze:
3/4 c balsamic vinegar
2 T maple syrup
1 T dijon mustard
1 clove garlic, minced
Salmon:
4 6oz filets of salmon
olive oil for coating
sea salt & pepper
Preheat your oven to 400 degrees. Place all of the glaze ingredients in a small saucepan, bring to a boil over medium heat. Reduce the heat and simmer until thickened. Meanwhile, spray a cookie sheet with nonstick spray, place salmon skin side down on the pan. Drizzle with olive oil, salt and pepper. Bake salmon for 8-10 minutes, until easily flaked with a fork.
I made quinoa and added chopped kalamata olives and fresh, crumbled feta (both just purchased at my local farmer's market on Saturday). Serve with a side salad, using some of the balsamic glaze as your dressing. I reserved a small amount of the balsamic glaze, and whisked in extra virgin olive oil to taste.
Salmon is a wonderful source of protein, omega 3 fatty acids and vitamin D, which makes it a superfood you MUST try at least once. It isn't as fishy as other seafood out there, but does have a distinct flavor. This recipe is nice because balsamic vinegar is such a bold flavor, that it helps to cut that fishy-ness you might be fearing. If you're looking for other ideas, try these at health.com
Please share your home experiments with us below. What is your favorite way to eat salmon?
Enjoy!
Nicole
Please share your home experiments with us below. What is your favorite way to eat salmon?
Enjoy!
Nicole
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