Asian Salmon

Fish and I are not usually friends. I don't like how it tastes, I don't like how it smells and I don't like to cook it. However, it's pretty good for you, and it's yet another light choice that has a good amount of protein and other nutrients. Hubby and I discussed giving fish another chance, so I gave it a shot with some Asian flavors. It turned out pretty good! It didn't taste overly fishy, and it got a nice crisp from the grill pan. Bon appetit!

Asian Salmon - serves 4

4 salmon fillets, 4-6 oz each
1/3 cup low-sodium soy sauce
1/4 cup canola oil
1/4 cup lemon juice
1 T. ground ginger (yes, I mean tablespoon)
1 T. minced garlic
2 T. spicy brown mustard

Whisk together the marinade: soy sauce, oil, lemon juice, ginger, garlic and mustard. Don't worry about salt, there is plenty of that in the soy sauce. Pour half of the marinade into a dish that can hold the fillets flat in one layer. Place the salmon fillets on top of the marinade and pour the rest of the marinade over the fish. Cover and marinate in the fridge for 2-4 hours. DO NOT marinate more than 4 hours, the acid will start to break down the fish. Prepare a grill or grill pan with oil and medium heat. Cook the fillets on each side for about 8 minutes, until cooked through and fork tender.

Serving thoughts: If you're using a grill, go ahead and throw some veggies on the grill with the salmon, like zucchini, corn, or peppers and enjoy it all with some rice. Yum!

Quick! Chicken & Rice

Okay, I'll admit it - I'm a sucker for convenience, and that goes for food prep too. Unfortunately, a lot of "fast" food, even when not purchased from a greasy burger joint, is still pretty high in calories, fat and other unfavorable substances. And although I reach for them occasionally, the low-calorie freezer entrees are usually too small and bland to satisfy me, not to mention my husband won't touch them! I can make this in about 10 minutes and it satisfies our family! :) Next time when you're tempted to run to the drive-thru, take this one out for a spin instead!

Quick! Chicken & Rice - Makes 2 servings

1 cup shredded cooked chicken **
1 cup mixed veggies (I use frozen)
1 Tbsp. vegetable oil
1 tsp. dried minced onion
1 Tbsp. low-sodium soy sauce
1 pkg. steam-in-bag brown rice OR 2 servings instant brown rice

Cook the rice according to package directions. While the rice is cooking, heat the poil in a pot and add the onion to steep in the oil while it heats. Once the rice is cooked and the oil is warm, add the rice, veggies and chicken to the pan. Cook until all components are warmed through and the onion oil is evenly distributed, about 3 minutes. Add soy sauce and mix thoroughly. Serve while hot and enjoy!

**You can use leftover chicken, or do what I do and reach for the canned cooked chicken breast. I usually keep a couple cans on hand in the pantry just in case!

Summer Salad

I couldn't figure out what to call this, since I sort-of combined a couple different salad ideas. I made this salad on the fly the other day when I was craving freshness and I must say I was quite satisfied! :) Hope you enjoy this combo!

Summer Salad - single serving (easily multiplied!)

In your favorite bowl layer the following:
Your favorite greens - I prefer spring mix.
Broccoli florets
Carrot shreds or pieces
Green onions (don't be too heavy-handed here!)
Mandarin orange segments
Chopped walnuts
Light Raspberry-Walnut dressing like this one

You can always add shredded or diced chicken if you like, as well. Or add a little feta or goat cheese for a creamy element.