Doin' Some Cookin'... Asian Salmon with Mustard Dressing

This Asian Salmon with Mustard Dressing is the perfect end of Summer meal. It's the perfect combination of flavors and it comes together quickly for a healthy seafood dinner. 

I simply served mine with a sliced tomato drizzled with olive and sprinkled with sea salt and fresh cracked black pepper. 

I was using up what I had in the fridge but next time I'd love to roast some baby red potatoes and veggies to serve along side this salmon. 

Asian Salmon with Mustard Dressing

Adapted From: @whole30recipes on Instagram

Makes 2 Servings

Stars of the Show:

• 1 lb salmon fillet
• sea salt, to taste
• ground ginger, to taste
• 2 tbsp hot Chinese mustard
• 2 tbsp soy sauce
• 1 garlic clove, minced
• 2 tbsp olive oil
• 2 tbsp butter
• toasted sesame seeds, to taste

And Action:

Heat butter and 1 tbsp olive oil in large nonstick skillet over medium-high heat. Sprinkle salmon fillet with sea salt and ground ginger. Place flesh side down and cook 5 minutes each side. 

While the salmon sears, combine mustard, soy sauce, garlic, 1 tbsp olive oil, and sesame seeds in a small bowl and mix well. 

Flip the salmon and spread the sauce on the flesh, flip and cook another minute. Enjoy!

Doin' Some Cookin'... Jamaican Jerk Salmon with Fresh Mango Salsa

I have been struggling to follow any sort of healthy eating plan at the moment. I go a week or so with being really good and then get a craving for something bad and can hold off the craving for a day or two before I cave. My cravings are obviously trigger foods and I end up spiraling out of control for a week or so before getting back on track. It's a vicious cycle and I find myself losing the same five pounds over and over again. It's my own damn fault. Another problem, I love me, so I'm content with my body and weight but I do need to take better care of myself and get serious about my health. Especially since my 30th birthday is approaching quickly. 

Step one: telling my besties "hell no" when it comes to running out and grabbing lunch with them. They eat like shit and so do I. We're all terrible for each other in that regard. But really, it should be all things in moderation, including my besties. Haha!!

So it's back to lean proteins and lots of greens.

This Jamaican Jerk Salmon with Fresh Mango Salsa was my attempt to impress a friend who is from Jamaica and newer to the States. Because I get cooking anxiety when it comes to cooking for someone for the first time or until I become comfortable with them I tend to stick to things I know or will make a recipe ahead of time.

This salmon was so easy to prepare, flavorful, and nutritious. It also made enough leftovers to enjoy for dinner for the next couple of nights which set me up for success each evening to stick to eating clean. 

When I decide to invite my friend over I know what I'll be making for them. 

Jamaican Jerk Salmon with Fresh Mango Salsa

Adapted From: Prevention RD

Makes 4 Servings

Stars of the Show for the Salmon:

• 1 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp allspice
• 1/4 tsp cinnamon
• 4 (6 oz) salmon fillets
• 1 tbsp olive oil

Stars of the Show for the Salsa:

• 1 mango, diced
• 1 avocado, diced
• 1/2 cup cilantro, roughly chopped
• 1 jalapeno, seeded and finely chopped
• 1 lime, juiced
• 1/4 tsp salt

And Action:

Preheat oven to 450 degrees. 

In a small bowl, combine all of the spices for the salmon. 

Brush the flesh of the salmon with olive oil and rub with the spice mixture coating the entire surface. Place on a baking sheet and bake for 12-14 minutes or until cooked through.

While the salmon bakes, put together the salsa mixing all ingredients in a bowl. Refrigerate until ready to serve. 

Serve the salsa over the salmon. Enjoy!

Doin' Some Cookin'... Superfood Salmon Salad

While reading one of my favorite blogs last weekend, Camille Styles, a recipe for a salmon salad was posted and I knew I just had to make it so I added all of the necessary ingredients to my grocery list and picked everything up during my weekly Whole Foods trip.

This salad is packed full of superfoods: avocado, salmon, garlic, kale, lemon, olive oil, blueberries, sunflower sprouts, and walnuts.

These are ingredients I would have never thought to put together and there's something about it that just works. To me, it's like a basket from Chopped. I would have been dumbfounded. The real star of this dish is the vinaigrette, it's sweet, spicy and addictive. While slicing the avocado I would take a piece and dip it in the vinaigrette. So damn good.

Ultra-healthy, flavorful, and filling... make this now. 9 superfoods. 9 superfoods!!

Superfood Salmon Salad

Adapted From: Camille Styles

Makes 2 Servings

Stars of the Show for the Salad:

• 4 cups baby kale
• 1 avocado, sliced
• 1 1/2 cups sunflower sprouts
• 1/2 cup toasted walnut halves
• 1 cup blueberries
• 1 anjou pear, cubed
• (2) 4 oz smoked salmon
• sea salt and pepper, to taste

Stars of the Show for the Vinaigrette:

• pinch of basil
• 2 lemons, juiced
• 2 tbsp rice wine vinegar
• 2 tsp Sriracha
• ground ginger, to taste
• 2 garlic cloves, minced
• 1/4 cup olive oil
• sea salt and pepper, to taste

And Action:

Combine all of the ingredients for the vinaigrette in a small bowl and whisk together. 

Add kale to a bowl and drizzle half of the vinaigrette over the leaves. Massage the kale with your hands until the kale starts to soften.

Add the rest of the salad ingredients and toss to combine. Drizzle with the rest of the vinaigrette. Enjoy!

Doin' Some Cookin'... Blackberry Lemon Salmon

Salmon is one of my favorite fish(es)... I know, improper grammar but it doesn't sound right to me any other way. I've tried cooking it numerous way and before this recipe my go to cook method was to pan sear it in olive oil/butter.

This dish is baked to perfection in just 30 minutes and makes for a gorgeous presentation. I served this with a side of corn and this meal is Beachbody/21 Day Fix approved. Score!

I never would have paired fruit and salmon together and the blackberry sauce is a match made in heaven. Divine! Like tell all your friends "Oh em gee! Make this now!!" good.

(The lighting does not do this dish justice.)

Blackberry Lemon Salmon

Adapted From: Living Better Together

Makes 2 Servings

Stars of the Show:

• 2 (4-6 oz) salmon fillets
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1/3 cup balsamic vinegar
• 1 cup frozen blackberries
• 2 tbsp honey
• dash of thyme
• salt and black pepper, to taste

And Action:

Preheat oven to 400 degrees. 

Place two pieces of foil on a baking sheet and fold the edges up to create a "tray". Add 1/2 tbsp lemon juice to the  bottom of each and place a salmon fillet on top. 

Drizzle each fillet with olive oil.

Bring the edges of foil up and roll down loosely over the salmon.

Bake for 25 minutes.

While the salmon bakes, add vinegar to a small saucepan and bring to a simmer until liquid is reduced by half, about 5 minutes.

Add blackberries, honey, thyme, salt, and pepper to the pot and simmer for about 10 minutes until sauce begins to thicken.

Once salmon is done baking pour sauce over the salmon. Enjoy! 

Doin' Some Cookin'... Baked Salmon

I purchase bags of the frozen salmon fillets from Whole Foods due to convenience. Pulling one perfectly portioned fillet out the night before and it's defrosted by dinner the next day in the refrigerator. I served the baked salmon with a side salad I picked up from Jason's Deli for an easy dinner. This baked salmon couldn't be any easier.

Baked Salmon

From: Familiar Joy

Makes 1 Serving

Stars of the Show:

• 1 tsp olive oil
• 4 oz salmon fillet
• sea salt and black pepper, to taste

And Action:

Coat baking sheet with nonstick cooking spray and lay the fillet skin side down. Brush olive oil on the fillet and sprinkle with salt and pepper. Put the baking sheet in a cold oven and turn to 400 degrees. After 25 minutes the fish should flake easily with a fork. Enjoy!

Doin' Some Cookin'... Miso Salmon

Because of the success I saw last month while following the 30-Day Meal Plan with just diet alone I decided to start over again. I lost a total of 5.3 lbs. This time around I'll be incorporating exercise into my daily routine as well. 

This Asian-inspired fish dish is perfect for a work night. Miso is versatile and keeps for months in the refrigerator and sesame seeds can be bought already toasted to save even more time. Not to mention salmon serves up a healthy dose of omega-3 fatty acids and pairs nicely with a side of roasted broccoli.

Just a heads up... Miso is salty, perfect for someone with a salt tooth like me, so keep that glass of water nearby. The saltiness is cut by the sweetness of mirin and soy sauce and creates a thick glaze on top of the salmon. 

Miso Salmon
Women's Health Magazine

Makes 4 Servings

Stars of the Show:

• 3 tbsp white miso
• 1 tbsp mirin
• 8 tsp low-sodium soy sauce
• 1 tsp canola oil
• 4 (6 oz) salmon fillets, about 1 1/4 inch thick
• 1 tsp toasted sesame seeds

And Action:

Preheat oven to 400 degrees.

Whisk miso, mirin, and soy sauce in a small bowl until well blended. 

Add oil to a large nonstick ovenproof skillet over medium high heat. Add salmon, skin side up, and cook until lightly browned, 2 to 3 minutes. 

Flip fish over, brush salmon with the miso blend and place skillet in the oven. Roast salmon until it reaches desired degree of doneness, 6 to 8 minutes.

Sprinkle with sesame seeds and scallions (optional). 

Doin' Some Cooking... Spice Rubbed Lime Salmon

I've got some exciting news to share. I've stuck to the 30-Day Meal Plan for 14 days now and have dropped 3.5 lbs with diet alone. If you know me then you know I am not one for taking any shortcuts and how much more satisfying I find the reward when done with hard work.

Granted, eating isn't hard work but not giving into temptation and holding myself accountable is. I'll be adding workouts into my daily routine soon. What works for me is making one change and getting a handle on that before doing anything else. Right now, it's eating healthy and staying hydrated.

I need variety when following a meal plan. If you follow this meal plan exactly as outlined you better like eggs and grapefruit, however, I've adapted it slightly without deterring from the core ingredients. For example: I've already made their Miso Salmon. Delicious and repeat worthy but rather than having that again another night I found a recipe for Spice Rubbed Lime Salmon which has ingredients that are all approved on the meal plan.

My plan was to make this for dinner since my son loves salmon but after having to deal with a stressful situation that took me away from work and needing a mental health day I decided to do something nice for myself and set the table for one, lit candles, had a restaurant worthy lunch, and a nap for dessert.

Another if you know me fact... I love lime. It excites me and reminds me of Summer... I can't let go and accept it's Fall, especially when the temps here in Texas are still in the upper 80s.

The salmon is slathered in a sweetened spice rub and brightened with a squeeze of lime juice served over a bed of Caribbean style rice with cilantro and lime (I cheated and used pre-made rice from the brand, Seeds of Change, bought at Whole Foods, and tossed it with a handful of cilantro and squeeze of lime). A healthy meal from start to finish that takes less than 20 minutes.

Spice Rubbed Lime Salmon

From: Cookin' Canuck

Makes 4 Servings

Stars of the Show:

• 4 (4 oz) salmon fillets
• 2 tsp olive oil
• 2 tsp agave nectar or honey
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/2 lime

And Action:

Preheat the broiler. Set the rack 6 inches from the heat source. Line a baking sheet with foil sprayed with nonstick cooking spray. 

Place the salmon fillets on the baking sheet skin side down (if it has skin). 

In a medium bowl, stir together the olive oil, agave nectar, coriander, cumin, and salt until combined.

Brush the olive oil mixture over the salmon.

Place under the broiler until the salmon is cooked through, 6 to 8 minutes depending on the thickness of the salmon. 

Squeeze the lime over each fillet. Enjoy!