Dairy-Free, Dinner, Gluten-Free, Lunch, Paleo, Product Review, Savory

Salmon Two Ways

If you know me, you know that nine times out of 10, if salmon is on the menu at a restaurant, I’m ordering it. Salmon is flavorful but still leaves you feeling lightweight, which has its purpose. Trust me, I love a good steak and potatoes meal, but sometimes you just need salmon.

Despite loving salmon so much, I had never really cooked it for myself. Part of my hesitation was that I didn’t know where to get it. There’s a lot of fishiness going on in the seafood industry (no pun intended) when it comes to sustainability and ecologically safe practices. Luckily, I’ve found my solution.

Atlantic Sapphire has pretty much everything. Their salmon is fresh, beautiful, and it’s cultivated in a way that’s good for the environment. Gotta love it when you can take care of your growling stomach and Mother Earth at the same time.

Because I’m not a salmon master yet, here are two ways to cook it that are pretty easy yet ridiculously delicious.

Level: Easy

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes

Servings: 4

Ingredients:
2 large filets Atlantic Sapphire salmon
1/4 cup Bare Foods Asian Ginger marinade
1/4 cup Bare Foods Sweet Mustard marinade
salt and pepper, to taste

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tin foil or parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Place salmon on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Sprinkle salmon with salt and pepper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Pour both sauces into two separate, small dishes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Using a paint brush or cooking brush, spread Asian Ginger sauce on one filet of salmon.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Repeat this process with the Sweet Mustard sauce.
  7. Place salmon in the oven.
  8. Cook for about 15-20 minutes, or until salmon is cooked through or to your liking.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Serve with your choice of side dish. I paired the Asian Ginger salmon with black rice, and the Sweet Mustard salmon with quinoa.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dinner, Gluten-Free, Paleo

Paleo Lemon and Tahini Stuffed Acorn Squash

You could say I’m a little obsessed with lemons. If my lemon spaghetti squash didn’t give it away, this recipe definitely does. You might think that nearly two lemons in one dish that only yields two servings is extreme, but you have to trust me. There’s just something about lemon juice that makes food taste clean and refreshing, like a sophisticated painting. When I add lemon juice to a dish, I feel like the quality is elevated, like I’m actually dining at a five star restaurant instead of in my own kitchen.

For me, lemon zest and lemon juice is what takes my meal experience to the next level. I think every chef, aspiring chef, or home cook should find that one thing they always love to use in their dishes. Once you’ve found your groove, your go-to, your secret ingredient, that’s when you truly develop your identity in the kitchen. So have fun and experiment. Maybe this recipe will make you love lemons as much as I do, and maybe it won’t. But you’ll never know until you try!

Level: Medium

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Servings: 2

Ingredients:
1 acorn squash
5 tablespoons olive oil
3/4 cup quinoa
zest from 1 lemon
juice from 1-1/2 lemons
about 1-1/2 cup water
1 pint mushrooms, diced
10 stalks asparagus, diced
2-3 tablespoons tahini
1/4 cup pine nuts, optional
salt and pepper, to taste

Directions:
1. Preheat oven to 350 degrees.
2. Using your biggest knife, cut acorn squash in half lengthwise.
3. Scrape out seeds and discard.
4. Place both halves of squash face up in a large glass baking dish.
5. Spread 1 to 1-1/2 tablespoons olive oil on inside of squash, and sprinkle with salt and pepper.
6. Bake squash for 35-40 minutes, or until flesh is tender when poked with a fork.
7. While squash is baking, heat 1 tablespoon of oil in a small saucepan over medium-high heat for the quinoa.
8. Add lemon zest, and several shakes of both salt and pepper. Quinoa needs a lot of flavoring, so don’t be shy.
9. Pour quinoa into saucepan, and let toast for about 2 minutes.
10. Squeeze juice from one half of a lemon into a liquid measuring cup, and top off with water until there is 1 and 1/2 cups of liquid total.
11. Pour liquid into saucepan, turn up heat to high, and bring mixture to a boil.
12. Once boiling, stir mixture, cover saucepan with a lid, and reduce heat to medium-low for about 15 minutes or until all liquid has been absorbed.
13. While quinoa is cooking, heat 2 tablespoons of olive oil over medium-high heat in a large frying pan.
14. Add diced vegetables and sauté for about 5 minutes.
15. Add juice from one half of a lemon, cover pan with lid, and let vegetables steam for about 5 more minutes. Depending on the size of your lemon, you might need to add a little bit of water so you have enough liquid.
16. At this point, the quinoa should be done, but if it isn’t, reduce heat on vegetables to low in the meantime.
17. Add cooked quinoa,  juice from the last half of lemon, and tahini to vegetable mixture.
18. Mix until fully incorporated and season with salt and pepper, to taste.
19. When squash is finished cooking, take out of oven, stuff with quinoa, top with pine nuts if you have them, and serve.

Photo by Analiese Trimber

Photo by Analiese Trimber

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Dairy-Free, Gluten-Free, Paleo

First Blog Post: Quinoa Fried Rice

The day has finally come. I’ve finally posted enough food pics on Instagram and Facebook to warrant a food blog. I’ve worked hard to get to this point, spending countless hours eating, eating, and…eating. But the hardest part of this whole process was consuming enough bacon to deserve the title of “The Bacon Princess,” which one of my dear friends and former co-workers started calling me after we jokingly made plans to someday live together in a bacon house with bacon lattice windows.

This blog is my baby, but it’s also for all of you out there: for all of my friends on social media who have put up with a whole slew of food pictures and posts, cursing me for making them hungry or kindly asking me for my recipe, and also for those of you out in cyberspace I don’t know yet but hope to connect with through food.

So without further ado, here is a baller recipe for some quinoa fried rice. Keep in mind that you can use whatever veggies you want, and you can substitute olive oil for bacon grease if you are a vegetarian. This dish can definitely be personalized.

Being gluten and dairy-free and typically trying to conquer the Paleo diet, I’m constantly thinking about how to make my meals more interesting. Because let me tell you, alternating between quinoa and spaghetti squash for dinner every night in a sad attempt to mimic the taste of carbs can make you go a little insane. Also, while the final picture below does not include bacon (I blame the great Trader Joe’s bacon famine of December 2013- why was it never there when I was there?), I’ve included it in the recipe for you all, because a bacon-less life is something I would never wish upon even my greatest of enemies.

Level: Medium

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 2

Ingredients:
2 slices bacon, diced
1 tablespoon toasted sesame oil
3 tablespoons gluten-free soy sauce, or to taste
1 cup cooked quinoa
1/2 head of broccoli, cut into florets
5-6 baby bella mushrooms, chopped
5 stalks asparagus, cut into 1/2 inch long pieces
1 cup baby spinach, chopped
1 egg
1 teaspoon cumin, optional
1/2 teaspoon coriander, optional
1/2 teaspoon garlic powder, optional
salt and pepper, to taste

Directions:
1. Add bacon to a large frying pan set to medium-low heat. Cooking bacon low and slow is essential to its taste- be patient!
2. Once bacon is cooked through, remove pieces from pan to a paper towel-lined plate to absorb the grease.
3. Add 1/2 tablespoon of sesame oil and spices to bacon grease.
4. Add broccoli, mushrooms, and asparagus to pan.
5. Cook veggies about 10 minutes, or until nearly done. Cover pan with lid, because a little steam action might be necessary.
6. Add spinach, and cook until wilted.
7. Crack an egg in the pan and scramble until cooked.
8. Add quinoa and cooked bacon to pan, mixing until fully incorporated.
9. Saute for about 5 minutes or until quinoa is up to temperature.
10. Add soy sauce, remaining sesame oil, and salt and pepper to taste.
11. Top with sesame seeds if you have them and enjoy!

Photo by Analiese Trimber

Photo by Analiese Trimber

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