Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”
Ingredient: scallions
Black Bean and Salsa Stuffed Sweet Potatoes
This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven. The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks. Continue reading “Black Bean and Salsa Stuffed Sweet Potatoes”
Orange Broiled Salmon
This recipe for Broiled Salmon using orange marmalade and soy sauce is super easy and takes less than 30 minutes to make.
This recipe for Broiled Salmon using orange marmalade and soy sauce is super easy and takes less than 30 minutes to make.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 filet salmon about 1 to 1-1/2 lbs
- 1/4 cup tamari or light soy sauce
- 1/4 cup orange marmalade got any leftover chinese duck sauce packets?
- 1 tsp sesame oil
- 1/2 inch fresh ginger optional
- 2 scallions optional
- 1 tsp fish sauce optional
Ingredients
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Instructions
- In a small bowl, combine tamari (or soy), sesame oil, and marmalade and whisk up well with a fork. If using, mince up a small chunk (1/2 inch) of ginger and stir that in. This is your marinade.
- Gently rinse salmon in cool water and put in a gallon-size zip lock bag. Add the marinade and zip the package closed. Gently shake and turn the bag over a few times to cover the salmon with the marinade. Let sit on the counter for 20 minutes or so.
- While the fish is marinating, line a cookie sheet or other shallow baking sheet with aluminum foil.
- Rinse and trim the scallions, then thinly slice and set aside.
- Preheat the broiler on high.
- Pull the salmon carefully out of the zip lock bag. Hold it over the bag for a few moments to let the excess marinade drain off. Place the fish skin side up on the cookie sheet. Pour the remaining marinade into a small sauce pan. Add a few shakes of fish sauce (about a teaspoon) if you happen to have some on hand.
- Broil the fish for 5 minutes, and then remove from oven. Carefully peel off the skin and discard.
- Turn the fish over, then broil for another 5 minutes. It will be a little bit rare, so if you like it less rare, just add another minute. When it's done, remove to a shallow serving dish.
- Turn heat to medium under the saucepan and gently bring to a simmer, stirring occasionally. It will thicken a little after a few minutes, and then you can pour it over the fish. Sprinkle the scallions on top and serve.
Recipe Notes
If you don't have marmalade, try using leftover chinese duck sauce! I actually tried it once when I was desperate and it came out great.
Other variations...
- Omit the sesame oil and add sesame seeds to the remaining marinade when you heat it.
- Serve with lemon wedges.
- Use sugar-free marmalade instead of regular.
- Add garlic instead of ginger.
- Top with chopped parsley instead of scallions.
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