Coconut, Dijon, Fig Salmon

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Oh hayyy! How was the day? I had a typical Tuesday - nothing too crazy. My workout this morning was intense and I was already super sore from yesterday's class (um, we did 30 suicides at the end of boxing). Sooo, tomorrow is looking like a rest day. I find that Wednesday is typically a smart day to take a rest day even though I don't usually want to rest on a Wednesday. Does anyone else go through that same thought process?

Moving on, I had a craving for salmon which worked out nicely because Rob isn't around tonight. I'm fairly certain that the only food that Rob doesn't like that I LOVE is my beloved salmon. Tonight's recipe was gooood, so I'll try this one another time to see if it'll cause a turn! (we'll see)

This recipe is (kind of) a take on the recipe that made me love salmon back when I was in high school. My mom started making salmon way before it was trendy and created this whole-grain dijon mustard/brown sugar glaze that made it taste absolutely divine. I used to ask for it all the time.

Not only is this meal ridiculously easy to make, it's also incredibly healthy. Here's what's needed:

Coconut, Dijon, Fig Salmon, Serves 1-2 based on spread and size of salmon

Need:
- Dijon mustard (1-2 tbs)
- 1 part Coconut butter (if you are in a pinch and don't have coconut butter - you could try mixing equal parts coconut oil with shredded coconut) (1 tbs)
- Fig jam (1/2 - 1tbs)
- WILD salmon

How:
- Mix all three ingredients in a bowl 
- Spread on salmon
- Broil on high for 5 minutes
- Bake in a 415 degree oven for another 5-7 minutes
- Serve & Enjoy!

Photos for reference...

I paired the salmon with roasted asparagus and roasted sweet potatoes. For the asparagus, I drizzled them with evoo and salt and put them on the same pan as the salmon so they cooked along with it. For the potatoes, I tossed them in evoo and chopped rosemary. Then, I started them in a 415 degree oven for 10 minutes before everything else and then moved them to the rack below the salmon for the rest of the cooking process.

Done and done. This glaze was INCREDIBLE -- that coconut butter is already becoming a favorite of mine in the kitchen. This salmon wasn't as much coconutty as it was dijony/figgy goodness, but, the coconut made it all work. Plus, it provides some added health benefits. Enjoy!

QUESTIONS: DO YOU LOVE/HATE SALMON?
DO YOU LOVE/HATE REST DATES? (I have a love/hate relationship with them)
DOES TODAY FEEL LIKE WEDNESDAY OR IS IT JUST ME? 

xo

15 Minute Meals: Broiled Salmon & Edamame Salad

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For months now, Rob has been telling me that "people would really like 10-minute meals, Sheh" "I think it would be a hit!". I appreciate the thought, but, unless I give you guys a million salad recipes, 10 minute meals are kind of tough. Though, the guy has a point. So yesterday, as I was putting together a ridiculously easy and healthy dinner... I realized that it was only taking me minutes to prepare it. Then, I started thinking of a handful of meals that only take about 15 minutes to prepare. I think 15 minutes is doable! And so I give you, the first "15 minute meal" out of a new series that I will start writing. You can thank Rob for this.

You can use any fish for this, but, I really like broiled salmon. Take a piece of WILD fish (try to avoid farm raised), pat it dry, drizzle with evoo, a squeeze of lemon, and sprinkle with salt, pepper, and rosemary. 

Set the broiler on high and cook for about 10 minutes (More or less depending on how you like your salmon. Some like it a little rare, some like it well-done. Do what works for you)

While that's broiling, mix shelled edamame, chopped avo, and crumbled feta. Drizzle with lemon juice and evoo, mix in a bowl and plate. I was able to add roasted onion that I cooked the other day. You could leave it out or add raw onion, whatever you'd like really!

That's it - you're done in 15 minutes OR LESS! I already mentioned that broiled salmon is one of my favorites, but, this edamame/avocado/feta mixture is fantastic. The flavors and textures marry really well together.

Hope you are all having a great week. It's practically Thursday! YEAH! xo

Rosemary & Garlic Crusted Salmon

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I wanted to make salmon tonight and either grill it or broil it like I usually do. Then I remembered that I forgot lemons.... again.... at Foodies. Pissed! (for you know, 1.5 seconds). Then I thought about what I could use from my little herb garden which reminded me of a pin I pinned on Pinterest (a pin I pinned on Pinterest - is this even a real phrase now?) a couple weeks ago. Did that pretty little salmon have rosemary on it? Oh yes, yes it did. Perfect.

The original recipe calls for the 'crust' to consist of just garlic & rosemary. As I was chopping, it was basically begging me to add the tiniest amount of butter to the mixture (honestly, half a pad, if that). Also, I drizzled the filet with olive oil and salt, of course.

This meal only took about 20 minutes to make.  The sweet potatoes you see are easy. Just preheat the oven to 425, chop a sweet potato and drizzle with extra virgin o/o, salt & pepper. Bake for 8-10 minutes then flip them around and keep baking for another 10 minutes. (I threw the salmon in with them for the last 10 minutes).

The little avocado, tomato, feta salad is something I make constantly (pretty sure it's in a bunch of my posts). Just chop the avo/tomatoes/basil and add feta and extra virgin o/o. So easy.

So as a little recap... Need:

- Wild Salmon

- Extra Virgin o/o

- Salt

- Pepper

- Couple sprigs of rosemary, chopped

- 1-2 cloves of garlic, chopped

- 1/2 - 1 pad of butter

- Sweet Potatoes

- Avocado, Tomato, Feta, Basil

- Salmon: 425 degree oven for 10-12 minutes depending on size

- Potatoes: 400-425 degree oven for 15-20 minutes 

So, not only was this meal crazy delicious, but, it has so many health benefits I don't even know where to begin! Sooo let's see, Omegas, vitamin D, B12, and protein from the Salmon. Mono-unsaturated fats from the extra virgin o/o & Avo. Mega-antioxidants and anti-inflammatory properties from the garlic. Tons of A, C, B's, and Potassium from the sweet potato. C, lycopene, & antioxidants from the tomatoes. Anddd, fiber, iron & calcium from the Rosemary. You go ahead and eat this and you enjoy yourself!

 

Have an awesome week!