Glazed Salmon with Broccoli Rice

Adam and I eat fish probably 1-2 times a week. It's something lighter than other meats and always quicks up fast. I'm always looking for new recipes to work with, because I feel like the basic salt, pepper, lemon recipe is always  good but boring. So I pinned this salmon recipe and gave it a go.

This was one of my favorite meals that I've had in a while. It was so simple and I loved the onion added into it. The Glaze is amazing. It takes no time to throw together. There are no negatives in this dish. With lent coming up, you'll need some no-meat dishes for your friday nights - I suggest adding this to your list and trying it out. (yes, we eat on paper plates. I hate doing dishes at the ened of the day.)

Glazed Salmon with Broccoli Rice (slightly adapted from Real Simple)
1/4 cup brown sugar

2 tablespoons low-sodium soy sauce
1 cup brown rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
kosher salt and black pepper

Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.


Cook the rice according to the package directions. Steam broccoli.

Meanwhile, place the salmon and onion on a rimmed baking sheet. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.

Plate your rice and broccoli, and serve the salmon and onion on top with the remaining glaze.

Skinny Tuna Melt

Let's just keep rolling with the 'healthy' foods, shall we?

Adam loves tuna. Tuna sandwiches, tuna subs, tuna melts. So do I, but the combo of mayo and bread usually does it in for my calories. When I have this problem it can usually be solved by visiting the SkinnyTaste blog! She has so many light recipes that it is truly amazing. I didn't use her recipe but just her idea of making an open face sandwich that's 2 servings. Maybe I'm just a dumby for not thinking that up on my own though!

This came up on pinterest and even though it may not be filling enough for Adam, it works for me. Paired with some veggies or chips or pretzels. I get to have my tuna, bread and cheese without the guilt.

Skinny Tuna Melt  - makes 2 servings
1  can tuna (in water), drained
1 piece of celery, diced
1 tbsp red onion, sliced thin and chopped
1 tbsp light mayonnaise
salt and pepper
2 slices bread  (I use healthystyle, 35 calorie bread)
2 slices cheddar cheese
4 slices tomato

Mix the first 5 ingredients together in a small bowl.

Layer cheese, tuna mix and tomato on each piece of bread.

Bake in your toaster oven until the cheese is melty.

Ahi Tuna Tacos

Now that we are getting closer and closer to my move in date, Adam becomes less and lees inclined to go grocery shopping with me when I go to Gainesville. This means that when I went on Saturday, all of the meals were left up to me. I decided on fish tacos for Sunday night, and when I went to the fish counter I saw 'Tuna Nuggets' which intrigued me. I ordered tilapia and also the tuna, as they were the perfect size of tacos.

I really didn't measure anything out - I just sprinkled from the container directly onto the fish. Of course, you can always use this on whole tuna steaks, or cut up your own nuggets.

Ahi Tuna Tacos
Soy Sauce
Garlic Salt
Cumin
Chili Powder
Ginger
S&P
Olive oil

Place tuna in a bowl and drizzle with soy sauce on both sides. Sprinkle garlic salt, cumin, chili powder, ginger and s&p on both sides and set in the fridge for 2 hours.

Heat a skillet the medium/high and place olive oil inside. Add the tuna and sear on all sides.

Top with avacado, pineapple, lettuce, sauteed green pepper/onion/jalapeno, salsa, sour cream or whatever else you want!

Lobster Tails on the Grill

I failed to take a picture of the cooked lobster tails, so you are just going to have to trust me that these were delicious. For our Christmas Eve (one week early) dinner, we decided to cook lobster, as it was on sale. Adam surprised me with filet to go along with it, and he grilled it all to perfection. I love seafood and even after I had 3 tails, I wanted more! I suggested that it become our tradition to eat this every holiday, because it was just a nice way to kick off the time together. The recipe is also super easy and fast, so go ahead and try it next time your seafood store has a sale!

Grilled Lobster Tail
Lobster Tail
Butter, melted
Large pot Boiling Water

Butter Mixture for cooking:
Butter, melted
Olive Oil
Onion Powder
Garlic Powder
Kosher Salt

Place Lobster Tails on Skewers and place in boiling water for 8 minutes (make sure the water covers the tails)

Take the tails out and place on a baking sheet. Using a sharp knife, cut a slit on the bottom side of the lobster shell, until you hit the end of the meat.

Mix together the butter ingredients and brush along the slit side of the lobster. (amounts will depend on how much you need - this you can just eyeball)

Take the lobster off of the sheet and place on the grill for 8 minutes (slit side up). Brush again with butter mixture once you remove it from the grill. Serve with melted butter for dipping.

Fish Tacos - Bobby Flay

 

Since I am getting back into eating healthier on the weekends, Adam grabbed some fresh Mahi that was on sale at the local fish market. He found this recipe for mahi fish tacos from Bobby Flay and we both put them together for a Friday dinner. The fish was good, although I suggest that you saute the fish instead of grill, as we put it on the grill for twice the amount of time the recipe called for and the fish was still raw in the middle. We will probably be making these again, the fish turned out well and we love mexican to begin with!

Fish Tacos
Fish
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves

Garnish and Such
8 flour tortillas
Jalapenos, sliced long ways
Green Onion, chopped
Red Onion, sliced
Bell Pepper, sliced long ways
Cheddar Cheese, shredded
Lettuce, chopped
Cilantro, chopped
Sour Cream
Salsa
Cumin
S&P

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Place red onion, bell pepper and jalapeno in a skillet with a little bit of evoo or cooking spray. Sprinkle with salt, pepper and cumin and saute until warm and softened.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.If fish is not fully cooked, go ahead and flake it and throw in a pan on the stove until cooked through.

Lemon Mayo

A few weeks back, we decided to take advantage of the fresh fish market in Gaiensville. We got some fresh tuna steaks and swordfish. I was looking for different sides to make and found this lemon mayonnaise idea from Jamie Oliver. Although mine ended up being differemt, because the single lemon that I used was extremely potent. I had to add a lot of different things to calm down the flavor, and it ended up pairing nicely with both the asparagus and all of the fish. I even ended up making a sandwich with the leftover fish the next day, buy simply using some sourgdough slices, slapping on some oof this mayo and then the fish. For the asparagus, I simply cooked in a skillet on high heat, while we grilled the fish.

Lemon Mayo
Mayonnaise - Light with Olive Oil
1 large Lemon
Garlic Powder
Kosher Salt
Pepper

Use all according to taste. Squeeze lemon juice into mayo, and add garlic powder, salt and pepper until you get the desired flavor. Serve with fish or veggies.

Seafood Stuffed Salmon

Fish is something that is not yet in my comfort zone when it comes to making a nice meal out of it. I have not experimented much with it and don't know exactly which flavors go well with each type of fish. Honestly, I didnt even know where you stuff a salmon filet. Since we are in lent, Friday night dinners tend to be tough to figure out since there's no meat involved.

I really wanted to try a stuffed salmon dish, so I took to google and got ideas from probably 7+ recipes I saw. This came out amazing. With the amount of fish I bought, you could make 4 servings, but I chose to make 2 large ones that lasted us about 3 days. This is definitely something you could get in a restaurant and has an amazing flavor. We were both extremely impressed, and I think my slight fear of fish is fading!

Seafood Stuffed Salmon
2 lbs fresh Salmon, either 2 or 4 pieces
10 large White shrimp, chopped into small pieces
6 oz fresh Backfin Crab Meat
5 oz chopped Spinach (I used the packaged frozen kind)
1/4 White Onion, small/medium size
6 tbsp Stuffing Mix (I used Stove Top, Homestyle)
2 cloves Garlic, minced
6 tbsp Butter
3 Green Onions
1/4 cup White Wine
1/4 tsp Garlic Powder
S&P
Extra Virgin Olive oil

Heat oven to 370 degrees.

In a large skillet, melt butter. Add shrimp, crabmeat, spinach, garlic, green and white onions. Stir every couple minutes, making sure to cook shrimp all the way through. Add white wine, then stuffing. Stir until combined and the stuffing is soft. Add garlic powder and a pinch of S&P. Remove from heat.

Cut slits into the salmon on the sides, where the fish is thickest. Place them on an aluminum wrapped baking sheet. Stuff with the seafood mixture.

Drizzle some extra virgin olive oil over each piece and add a pinch of S&P. Bake for approximately 20 minutes, or until fish is cooked through and flakes with a fork.

Honey Soy Salmon and Vegetables

Ever since I got my grill pan for Christmas, I have been in love with it. I use it for turkey and veggie burgers at least once a week and I think Ill do kabobs on it soon also. Tonight I used it for salmon and vegetables, and they both fit on there to cook at the same time. I love the grill marks that you get on the food, just like youre cooking outside, but so much easier. I really think that every person should own one of these! On my weightloss quest, I havent eaten too much fish, but this was in the freezer and became a 15 minute meal for me. I just eyeballed the marinade ingredients. I would let it soak into your fish for at least 30 minutes.

Fish and Vegetables
Salmon, 4 oz
1/4 green Bell Pepper, sliced and then halved
1/4 White Onion, chopped and then halved

Honey Soy Marinade
Honey, 2 tbsp
Soy Sauce, 6 tbsp
Dry Mustard, 1 tsp
Red Pepper Flakes, to taste
S&P, pinch

Combine ingredients and marinate fish and vegetable for at least 30 minutes.

Spray grill pan with olive oil cooking spray. Place on medium high heat. Place salmon skin side down and place vegetables in pan as well. Cook for about 10-15 minutes, until salmon heats through.

I dashed some more soy on at the end also.

More Tilapia/Chicken Tacos

Last night I made chicken and tilapia tacos with veggies and lots of toppings. It made me so full, but today I feel thinner than I have in a while! My pants are feeling good and my stomach feels flatter, from the inside. Hard to explain but Im sure most people experience this. I like that feeling, and it always makes me want to keep eating right to maintain it. I know that on Friday I will be eating poorly while tailgating, and drinking too many calories also, but if I go into it like this, I hope to emerge the next day ready to hit the gym and whip up something good again. Im back to day 5!

Tilapia and Chicken Tacos
Chicken Breasts, cubed
Tilapia Fillets
1/2 Yellow Bell Pepper, sliced into strips
1/2 Orange Bell Pepper, sliced into strips
2 Jalapenos, sliced into strips
3/4 Red Onion, 1/2 cut into rings and then halved and the other 1/2 chopped for topping
2 tbs EVOO
Extreme Wellness Whole Wheat Tortillas (76 calories per shell)
1 packet low sodium Fajita Seasoning
Cilantro, chopped for topping
Can or Corn for topping
Can of Black Beans for topping
1/2 Avacado, sliced for topping
Salsa and Sour Cream

Place peppers, jalapenos and halved onion into a skillet on medium/high heat with 1 tbsp extra virgin olive oil. Sprinkle seasoning on top, to taste. Cook until soft and move to a bowl.

Place tilapia over 1/2 tbsp evoo and sprinkle lightly with fajita seasoning. Cook until you can flake it apart and then add remaning seasoning, to taste. In another pan, place chicken over 1/2 tbsp evoo and sprinkle with seasoning to taste. once almost done, move to half of the pan and add vegetables back into the other half to reheat.

I served each in a separate bowl. Add toppings

Fish Tacos

, I decided to try fish tacos last night for the first time. I had found this great mango-lime seafood seasoning that I wanted to try out and wanted to make something pretty healthy. Since I don't have a grill pan (it's on my list of things to get) and I didn't want to fire up the big grill, I just cooked on the stove in a skillet. I probably would grill it next time, but it turned out moist and flavorful and now I have some yummy leftovers for lunch! I paired with a mexican salad.

Fish Tacos

1.5 lbs Tilapia

2 tbsp Weber Lime-Mango Seafood Seasoning

2 Limes, juice

4 Soft Tortilla Shells (I used whole wheat, 75 calories wraps)

4 Green Onions, chopped

Salsa, Sourcream (I used nonfat), Avacado, Lettuce for filling tacos

Marinate Tilapia in seasoning and lime juice for about 30 minutes, in a ziplock bag. Cook until done throughout center (grill, stove, whichever you prefer). Spread 1 tbsp sourcream on shell and add lettuce. Layer on tilapia and top with green onion. Add any other condiments you'd like.

For the Salad, mix bell pepper, red onion, black beans, avacado, corn and romaine. Top with sourcream and salsa.