The Blissful Blueberry

a journey into mindful living and wellness

Tag: salmon

Quinoa and salmon healthy fried “rice”

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

Oh.my.word. I can’t get enough food these days. Perhaps it’s the unrelenting winter or perhaps it’s the pregnancy. :) Who really knows? 

But, as I have been staying away from all grain for a while now and feel the need to sneak some back in comfort-wise, I thought I would try out something with the quinoa I had stored in the cupboard from a recent trip to the Little Falls Co-op. 

Something to stick to my ribs was what this frigid Saturday called for. It was 10 degrees if that, and, even with a fire going, I was all bundled up in two pairs of socks and the largest fuzziest sweater I could find (my husband’s). 

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

Sad to say how cold it has been–even though on the first day of Spring I was able to take this guy for a warm 30-degree walk without freezing my buttinsky off.

Back to food. I’m getting hungry.

Frequently, my meals center around what needs to be eaten up in the crisper. I buy a lot of vegetables during my weekly grocery trip, but have difficulty using them all up. Like a whole head of cabbage from St. Patrick’s Day. 

So, this meal was born. I call them garbage meals. Before things go into the garbage, cook them up!

I did a Pinterest search for quinoa and came across a recipe from Feed Me Phoebe for Easy Fried Rice with Quinoa

It had carrots in it, which I had, but that was about it. But, basically, all I needed was the timing and water ratio for the quinoa. So I used it! 

It called for one cup of quinoa and two cups of water, so I got that boiling and started a-chopping! 

I had carrots, cabbage and onions in the larder. Chop, chop, chop. 

I didn’t think I was going to blog this so I didn’t get a chance to do all of those fancy measured mise-en-place photos. Instead, I started with this one because I quickly realized it was going to taste soooooo good. 

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

All it took was some coconut oil going in the wok with the veggies and my head was spinning with possibilities. What else was in the fridge that could use some attention?

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

Well, hello jalapenos. :) My trusty meal kicker. 

The carrots were getting an excellent crust. Nicely sugaring.  Added some coarse sea salt in at this point. 

Also, tossed in two frozen ginger cubes I keep around with minced garlic. I never bother to measure the garlic–just tap the jar on the side of the wok and see what pops up. 

After this cooked down for a few minutes, I added in coconut aminos, sesame oil and Thai and True! A lucky find in a suburban Seattle grocery store. 

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

So, so glad I bought it. Well, I buy hot sauce while on vacation like people buy t-shirts or magnets. 

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

Now, I needed some meat. I buy frozen fish whenever it’s on sale, but I usually save it for fish tacos. Since I hadn’t eaten grains (including corn) in a long time, I knew there was some salmon in there at risk of developing frostbite. Perfect protein addition.

I actually had white fish I needed to use up, too, so I used both. :) Double fish. 

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

Once that cooked down, I added the quinoa back in to absorb some juices. Pushed that around for a bit–then pushed it to the side to cook up three beaten eggs. I did this really quickly so I couldn’t spare a hand to photograph it. :)

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

Once it started to set, I pulled it off the heat and plated it with those pretty little oranges that also needed to be eaten. 

Quinoa and salmon healthy fried "rice" - delicious and easy meal or side dish that you can make with staples from your cupboard.

So, whether you’re gluten-free, a health nut or just looking for a high-quality protein-based carb, you should check this recipe out.

Add in whatever vegetables and protein are about to “turn” on you and spice it with your favorite hot items. It’s such an easy, customize-able dish. :) 

It hit that hunger spot near my ribs right on. 

Quinoa and salmon healthy fried "rice"

 

And don’t forget to head over to the Battle of the Breads post to see which winning combination of ingredients (and delicious toppings) won this tasty battle.

Battle of the gluten-free breads

 

Q

Quinoa and salmon healthy fried "rice"
Serves 4
A fantastically healthy, gluten-free side dish or meal that can be cooked quickly and customized with whatever you have in your cupboards or refrigerator.
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Prep Time
5 min
Cook Time
20 min
Total Time
20 min
Prep Time
5 min
Cook Time
20 min
Total Time
20 min
Ingredients
  1. 1 cup quinoa
  2. 2 cups water
  3. 2 tablespoons coconut oil
  4. 4 carrots
  5. 1 onion
  6. 1/4 head of cabbage
  7. 1/4 cup sliced jalapenos
  8. Coarse sea salt
  9. Some minced garlic
  10. Some minced ginger
  11. 2 tablespoons coconut aminos
  12. 2 teaspoons sesame oil
  13. 2 tablespoons hot whatever-sauce
  14. 4 filet of salmon or any fish
  15. 3 beaten eggs
Instructions
  1. In a medium saucepan, combine the quinoa and water and bring to a boil.
  2. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is done.
  3. Meanwhile, heat 2 tablespoons oil in a large wok.
  4. Saute the carrots, onion and cabbage over high heat until soft and beginning to brown, about 6 minutes.
  5. Add jalapenos. Season with coarse sea salt.
  6. Add the garlic and ginger and stir fry until fragrant, another 2 minutes.
  7. Add the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes.
  8. Stir in the coconut aminos, sesame oil and hot sauce.
  9. Add the fish of your choice and cook until nearly done.
  10. Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set.
  11. Toss the quinoa mixture with the eggs.
  12. Transfer the quinoa to bowls and serve right away.
Adapted from Feed Me Phoebe
Adapted from Feed Me Phoebe
The Blissful Blueberry http://blissfulblueberry.com/

 

 

 

 

Lemon Rosemary Salmon and Mashed Sweet Potatoes

Broiled Salmon Recipe

I hate the cold. But I do like comfort food and I’ve started craving mashed potatoes lately, so I thought I would whip something up. I always have various recipes lying around whose ingredients I actually have on hand, so I rifled through the pile and saw: Rosemary Mashed Sweet Potatoes with Shallots. Couldn’t wait! I had ripped out a page from Cooking Light magazine’s November 2014 edition. (Original recipe found here.)

Now, what to pair with it? Rifle, rifle, rifle. Lemon Rosemary Broiled Salmon! This one is from the book Practical Paleo by Diane Sanfilippo. (Book found here. Online recipe found here.) 

Now, both of these items don’t actually take all that much time to cook, so I waited until my husband gave the “I’m coming!” text to start the heat, but the prep work I did before.Sugary onions. Yum!

I heated 4 teaspoons oil (I used coconut, but the original recipe called for EVOO.) in a medium skillet over low heat. Then I added in one whole onion (You can use a different vegetable for low-FODMAP–try red peppers!) sliced into little slivers. (The original recipe called for shallots, but I didn’t have those on hand–too fancy.) I cooked the onions for about 10 minutes, stirring whenever I stopped looking at my phone. Grabbed a heaping teaspoon (1 1/2-ish) of brown sugar and tossed it in, cooking and stirring for about 15 minutes. Once done, I put them in a bowl and let them wait, too, until I was ready for those delicious suckers. Sweet potatoes looking beautiful in a blue bowl.

The sweet potatoes were tackled while working on the onions. I peeled and diced two large sweet potatoes.(Recipe calls for 1 1/3 pounds but I hate weighing.) I put them in a medium saucepan covered with a bit of water in the bottom and let them wait on the stove until I was ready. 
Prepped salmon with butter, lemons and rosemary salt

Then, I prepped the salmon. I used frozen salmon (Isn’t it all frozen first anyway?), so I thawed it quickly in some warm water in a bowl in the sink. Snipped off the little packages, patted dry, and placed them on a plate. I took my Pampered Chef stoneware casserole dish out and added some coconut oil to the bottom to coat it (approximately 2 tbs.). I put the salmon down and little pats of vegan butter on top of them with lemon half slices.

How to dry herbs in style.I then sprinkled on rosemary salt (rosemary from the garden I had hanging under a skull in the kitchen and coarse sea salt). I didn’t measure–just sprinkled some in a bowl and stirred. Use your judgment for how much salt you want. Plenty of rosemary allowed though! Ready to pop under the broiler!

I just let that sit to the side and waited for the text message from the hubby. Ran outside with the pup for a few minutes and then back in. Text arrived!

Now for the finishing parts. I brought the potatoes to a boil; cooked them 6 minutes longer (or until tender depending on how small you cut them). Drained in a colander and placed them back in the original pot with the lid on.

I turned the broiler to low (or “lo” as the oven says. :) ) and popped the salmon in. I turned the light on in the oven, so I could peak in on occasion, but I set the timer for 10 minutes. 

I grabbed two plates, two cups, silverware and napkins. Filled the water glasses with lemon-infused water and set the table. (I lie. I set up tray tables and turned on Jeopardy.) Yummy mashed sweet potatoes with rosemary and sea salt (and caramelized onions).

Back to the sweet potatoes! I plopped in the onions, some rosemary, salt and pepper to taste, and a dib dab of olive oil. Then I used my emulsion blender to make them all nice and creamy. I put the lid back on the pot and waited. If your timing is a bit off,  you can turn the burner on simmer and stir before serving. Rosemary and lemon broiled salmon

Husband walked in! Oven timer went off! Puppy excited! I pulled the salmon out, gave my husband a chance to settle down, and then I plated the meal.  I try to put a bed of greens underneath most meals so that I don’t feel like I’m forcing a salad down, but I eat a lot of the greens with mouthfuls of delicious food. Lemon and rosemary roasted salmonSpinach under everything!

He said the sweet potatoes are totally going in the make-again book. :) He said they were surprisingly savory. Oh! I thought the salmon was great, too, with just the right amount of lemon and rosemary. Next time, maybe I’ll get fancy and use thicker pieces–they happen to not dry out as easily. But…frugality wins!

So great! Super easy and delicious. And don’t forget healthy! :)           Lemon and rosemary broiled salmon with mashed sweet potatoes 

 

 

Lemon Rosemary Broiled Salmon with Rosemary Mashed Sweet Potatoes
Serves 3
A delicious low-calorie Paleo dinner.
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Cook Time
20 min
Total Time
40 min
Cook Time
20 min
Total Time
40 min
For the mashed sweet potatoes
  1. 5 1/2 teaspoons coconut oil
  2. 1/2 cup thinly sliced onions (1 small--or omit if low-FODMAP)
  3. 1 1/2 teaspoons brown sugar
  4. 1 1/3 pounds sweet potatoes (or 2 large), peeled and diced
  5. 2 teaspoons finely chopped fresh rosemary
  6. 1/4 teaspoon coarse sea salt
  7. 1/4 teaspoon black pepper
For the salmon
  1. 2 tablespoons coconut oil or butter
  2. 1 pound salmon
  3. 1 lemon
  4. 1 heaping teaspoon rosemary salt
For the mashed sweet potatoes
  1. Heat 4 teaspoons oil in a medium skillet over low heat. Add onions to pan, cooking 10 minutes or so. Sprinkle with sugar, cook for 15 minutes more until golden, stirring occasionally.
  2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes back into pot; mix with an emulsion blender until creamy. Add remaining ingredients; mix again. Top with the onions and a drizzle of the remaining oil.
For the salmon
  1. Preheat oven to a low broil setting.
  2. Spread coconut oil over the bottom of a baking dish. Place salmon in the dish and sprinkle with rosemary salt. Add pats of butter and slices of lemon.
  3. Broil on low for approximately 10-12 minutes or until the salmon is cooked to your liking.
Adapted from from Practical Paleo and Cooking Light
Adapted from from Practical Paleo and Cooking Light
The Blissful Blueberry http://blissfulblueberry.com/