Balsamic Glazed Salmon

I hope you all had a wonderful Labor Day Weekend! It was super hot in California... it's like summer started just as it's supposed to end. I went to Laguna with friends and walked along the beautiful beach.

Sunday marked the beginning of 'No Sugar' once again. I feared that I would go through the 'withdrawal' stage again but it never happened. It seems that my cravings were just a matter of habit. Anyway, it's been a breezy couple of days. I hope it lasts.

I'm in the kitchen today... cooking as many things as possible. I like to get ahead of things and have things all ready to go so I don't have to dirty the kitchen so many times during the week. So far I've made this delicious Balsamic Glazed Salmon with Edamame and Green Beans, Quinoa, and Butternut Squash Bisque.

I'll leave you with this quick Balsamic Glaze for salmon. It's a recipe from Giada and for a quick change up on salmon, it's a winner.

Remember, cook salmon for 8 minutes per inch of thickness. If your salmon is less than an inch... lower the time accordingly. I roast my salmon at 450 degrees because i really enjoy a bit of a crust on the outside. My mother bakes hers at 350 but I think she likes it softer (also takes longer to cook). Either way will lead to delicious salmon in this case.

After you have salt and peppered your salmon filet's (6, 4 oz. filets), place them in the oven at 450. Cook 8 minutes per inch or check the salmon by pressing with your finger, when it resembles how the tip of your nose feels when pressed, it's done. Remove from the oven and brush with the following glaze.

Balsamic Glaze

3/4 cup Balsamic Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dijon Mustard
1 clove of Garlic, finely minced.

Bring ingredients to a boil and reduce to low. Allow the glaze to simmer until thick. Brush or spoon over cooked salmon.

Yogurt Curry Sauce.

I have read countless times that the perfect meal for 'body conscious nuts', is lean protein and steamed veggies. That's all great and dandy but I am a little bored. I need something to 'change-it-up'. It has to be healthy, flavorful, and satisfying. 

I found inspiration from 'Fine Cooking Magazine'. They had made a lovely Yogurt Curry Sauce to toss through vegetables. I tweaked it a bit to lean it out and then pureed it to get more of a saucy texture.  It's now bottled and refrigerated for my next balanced dinner. 

Salmon, steamed veggies, and my 'to-go' curry sauce.

Start by chopping up some onions

 Combine yogurt and corn starch in a bowl.

 Add butter and onions to a saucepan and cook until soft. 

Add Ground Cumin and Curry Powder to the pot. Stir for 20-30 seconds. Add the finely chopped ginger and garlic to the pot and cook until golden brown. 

Add the yogurt mixture to the pot and stir to combine. Season with salt and pepper.

 Transfer to a blender and add the cilantro. Process till smooth.

Spoon a Tablespoon or Two over your favorite mixture of steamed veggies and Lean protein. 

I suggest, shrimp, chicken, tofu, or salmon for this particular sauce. 

___________________________________________________________

YogurtCurrySauce

1/2 cup plain low fat/nonfat yogurt
1 tsp cornstarch
2 Tbs Olive Oil or Unsalted Butter
1/3 cup minced yellow onion
Kosher Salt
1 tsp minced garlic
1 tsp minced fresh ginger
1/2 tsp curry powder
1/4 tsp. ground cumin
Pepper
2 Tbsp fresh cilantro

In a small bowl, stir together the yogurt and cornstarch until well blended.

In a small saucepan, melt the butter over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and ginger and cook, stirring frequently, until just golden-brown, 4 to 5 minutes more (reduce the heat if the onion seems to be burning rather than browning). Add the curry powder and cumin and cook, stirring, 15 to 20 seconds. Reduce the heat to medium-low, add the yogurt mixture, and stir until slightly thickened, about 1 minute. Season with 1/4 tsp. each salt and pepper, or to taste.

Add the cilantro and transfer to a blender. Process until smooth. Serve over steamed veggies or your favorite lean protein. 

_____________________________________________________

For this particular dinner, i decided to broil some Tofu in the oven. After switching the oven 'on', I smelled something sweet throughout the kitchen.  I ran over to the oven and my heart sank. I forgot i'd left some gummy bears in the oven (don't ask). Such a joy to clean. 

What other sauces would you want to eat with your 'perfect meal?' Terryaki, Spicy Green Curry, Alfredo?... let me know, i'll get on it!

Savory Summer Salmon

Few GREAT things need much introduction or description. This fish is one of them... 

Just. look. at. It.

If THAT isn't aesthetically pleasing, what is?

The original recipe comes from Paula Dean yet there is ZERO added fat. It's crazy, mind blowing, unbelievable...oh wait, It doesn't need it. It's perfect. It's healthy, tender, flaky, and perfect for your summer dinner table. Here we go. 

Start with a beautiful piece of Salmon.  

I went to the Whole Foods Market and picked out a mid-price filet at $12.99/lb Farm Raised filet of Salmon. 

 Make The House Seasoning mix. I made half and still have a container full of it. 

 Season the fish with the House Seasoning. DO NOT use all of it. Just season as desired. More than a couple pinches is good. 

 Cover the fish with the Onions, peppers, and orange segments. Next time i'd use half an onion (i thought there were too many onions. )

 Take some fresh Dill and chop it finely

 Combine dill, strawberries, and honey in a small bowl. (I used half)

 Add Green Onions, Garlic, and remaining ingredients. 

 Juice two lemons and pour juice over the veggies/fish.

Follow with strawberry mixture

 Cover completely with foil and roll edges up so juice doesn't seep through. Pierce top of foil a couple times with knife. Bake for 45 minutes. 

remove from oven. 

 Slice. 

Enjoy!

 

Savory Summer Salmon

Ingredients

• 1 (2-pound) salmon fillet
• House Seasoning, recipe follows
• 1 small red bell pepper, julienne
• 1 small green bell pepper, julienne
• 1 medium onion, sliced thin
• 1 medium orange, sectioned and seeded
• 1 pint strawberries, cleaned and sliced
• 1/2 cup water
• 1/2 cup honey
• 1/2 cup chopped fresh chervil or baby dill
• 4 cloves garlic, minced
• 2 tablespoons chopped green onion
• 2 lemons, juiced

Directions

Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix well. Store in shaker near stove for convenience.