Posted in Food, Menu Planning, Recipe

Lemon and Sage Salmon

Mmmm… Salmon. Yesterday I previewed a lemon sage salmon and it. was. so. good!

I’ve been trying to simplify our menu-planning efforts by making meals that are repeatable, if not predictable. For example, fish once/week, vegetarian meal, something with beef, something with chicken, something with pork. That gets us through the work week, and then the weekends are usually scavenging whatever is left.

Monday I made unstuffed peppers and that recipe was *really* good. I could’ve skipped the cheese, but why would I? It also came together really easily.. ground beef, bell peppers, seasonings, (cook), pasta sauce, beef stock, pasta, (cook), cheese, stir, serve.


Here’s the recipe, if you can call it that…The salmon was moist and delicious when we had it for dinner last night. I bought a 1.5lb fillet from our local grocer and sliced up 4 portions at home. From there, I drizzled it with olive oil, seasoned with lemon peel, sage, salt, and pepper. Bake at 375 F for 20ish minutes, squeeze fresh lemon over top and serve.

We had ours with frozen veggies and a slice of buttered bread. It might as well be dessert because the Peppridge Farm Whole Grain Oatmeal Bread was delicious. I could probably eat an entire loaf if I weren’t disciplined enough.

The cool thing about this fish (and something I didn’t appreciate until today) is that it actually reheated pretty well. I squeezed fresh lemon on top then zapped it in the microwave for 45 seconds. It didn’t get dried out at all and I actually enjoyed having left overs at work today. Do you like fish? What’s your favorite cut and method of preparation?


Posted in Food, Menu Planning, Recipe

Smoky Maple-Mustard Salmon

This week, I am cooking a couple recipes from the “EatingWell” magazine that I borrowed from work.  I could not find a digital copy of this recipe online through EatingWell, however, their website is [here].  This recipe is for “Smoky Maple-Mustard Salmon” from the September/October 2011 publication of EatingWell Magazine.  See page 35.

I didn’t have the exact ingredients so I just kind of used what I had on hand.  I visited the farmer’s market with my mom a couple weeks ago and picked up some salmon fresh.  It turns out that the fillet wasn’t big enough to feed everyone so I sent Mr. Roomie to the store for another fillet.  He got one that I usually get, but when I compared the two side-by-side and there was a distinct difference in color (and I assume flavor). 

Onto sprayed tinfoil the fillets went, and then they were brushed with the mustard/syrup/seasonings mixture and into the oven.  While they were cooking, I prepared a ‘broccoli rice medly’ from Lipton/Knorr sides and nuked some frozen veggies.  This is one of those nights where I was tempted to swing through a fast-food restaurant or order delivery due to time constraints.  I reminded myself that this meal takes the same amount of time to prepare as it does to wait for food, and it costs a whole lot less!  Only about $10 for the fish, $1 for the rice, $2 for the veggies, split 4 ways–a healthy, nutritious meal for less than $3 each! (there were lots of veggies left, for use in later meals)

When they were done, the salmon was perfect.  The broccoli rice medly complimented it well, but I’ll be switching to brown rice once we go through our stockpile.  I just ‘steamed’ the frozen veggies in the microwave, but I think next time I’ll boil the veggies so that there’s a consistency with the temperature.  Overall this meal took about 20 minutes from frozen to eating.  My roomies, Mr. Roomie, Mrs. Roomie and Rah-rah were all satisfied with this meal.  The only down-side that I can see, is that I was hungry within 2 hours of eating it. That’s where I think switching to brown rice will help.

Smoky Maple-Mustard Salmon:
1 Tbsp maple syrup    
3 Tbsp Dijon mustard, whole-grain dijon, preferable    
1 Tbsp paprika, smoked paprika (regular paprika ok)
1/8 tsp table salt    
 1/4 tsp black pepper, freshly ground    
 1 spray(s) cooking spray    
 2 fillet(s) skinless salmon filet, divided into 4 portions of about 4 oz. each    

1. Preheat oven to 450 degrees.
2. Line a baking sheet with foil and coat with cooking spray.
3. Combine mustard, maple syrup, paprika, pepper and salt in a small bowl. Place salmon filets on the baking sheet. Coat Salmon evenly with mustard mixture. Bake about 8 – 12 minutes, until done.

If you try this meal, be sure to let me know how you liked it 🙂