Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish. Continue reading “30-Minute Salmon and Zucchini”
This recipe for asian salmon with spinach and brown rice was modified from a recipe I found on a blog called “For the Love of Basil.” My version uses brown rice instead of white, arrowroot instead of corn starch, and fresh spinach instead of frozen. I made these substitutions because I believe they are healthier and any little change I can make to a recipe to make it healthier is worth it.
Incidentally I also used white sesame seeds but only because I tend to have them on hand, unlike the black ones she uses, which I don’t think I’ve ever bought in my life. As far as I know there is no difference in the nutritional value of black vs. white sesame seeds.
Oh yeah, and as usual I adjusted the prep time because limes don’t juice themselves and garlic doesn’t mince itself.
I got this rice with salmon (arroz con salmon) recipe from a food blog written by a Columbian woman. I’m so sorry I’ve lost track of the url of that web site but I made a lot of changes to the recipe anyway, so it barely resembles the original.
I removed several ingredients, changed several others, and used leftovers to compile the dish instead of creating it from scratch. It was surprisingly good! I served it with sautéed beet greens but I recommend choosing a side veggie that’s more neutral in flavor, like broccoli or green beans. The beet greens were good but the strong flavor overpowered the more subtle taste of the rice dish. Continue reading “Creamy Rice with Salmon”
Great easy recipe from Cooking Light. Modified to reduce dairy and adjust prep time to be more realistic.
This is a great recipe for lobster stock but you can also use shrimp shells, clam shells, salmon skin, fish bones, heads etc. I was surpised to see it takes three hours as I’ve traditionally done mine for only two. I’m not sure how much difference it makes but if you have the extra hour, go for three!
I have some great modifications I’d like to make to this mexican baked tilapia dish, however it’s pretty healthy by itself, even without my simple adjustments (which mostly have to do with reducing effort and fitting into our meal plan model). The most important thing is to get 2 pounds of tilapia instead of 1.5. You don’t really need to increase the rest of the ingredients (but you can if you want). You will need a slightly bigger baking dish to fit the additional fish. The reason for the larger quantity is so you can use the leftover cooked fish in another meal later in the week.
Here are some simple changes you can make to reduce the time required to make this dish. Continue reading “Mexican Baked Tilapia”