So…….. fish…..especially Salmon. Salmon is high in protein and low in calories and saturated fat. Salmon is also a great source of omega-3 fatty acids, which offers a wide range of health benefits. Salmon is very versatile and lends itself well to a variety of recipes and spice combinations.
When I was a kid my Mom and Grandma liked salmon patties, you know from the canned salmon, with the little bones and cartilage ……sorry but YUCK! If you are going to have salmon buy the real thing, and buy wild if at all possible. The tastes is so much better and you don’t have the pesticides, antibiotics and other dangerous chemicals that accumulate in their flesh when they are farm raised.
OK……. sermon is over! Having said all of that, I really like salmon….a lot!
Add to the salmon, spinach…….totally healthy……some shallot, garlic, red pepper flakes……spice for my hubby. Mix in a small amount of low fat cream cheese, and top with some parm………….baked until golden. Serve with some whole grain garlic pasta………..a meal worthy of any “Date Night”.
So if you are trying to do the healthy thing and still keep flavor, try Salmon Florentine.
Pinch of red pepper flakes, more if you like spicy
1 ounce low fat cream cheese
1 ounce freshly grated parmesan cheese
2 skinless salmon fillets (6 oz each), rinsed and patted dry
Heat oven to 375°. Heat oil in a large skillet over medium heat. Add shallot, sauté, stirring, until soft, about 3 minutes. Add garlic and cook 1 minute more. Add spinach, tomatoes, pepper flakes and Italian seasoning; cook, stirring, until the spinach is wilted. Remove from heat; let cool about 15 minutes. Add cream cheese; stir to combine. Season with salt and pepper. Place fillets in a cast iron skillet or a rimmed baking sheet. Divide the spinach mixture between the salmon fillets. Sprinkle on parmesan cheese. Bake 15 minutes or until cooked through. Serve with garlic spaghetti.
Shhh! ……….I don’t want to say this too loud, but I think the weather is taking a turn ……for the better 🙂
That means its time to dust off (maybe you will still have to shovel,depending on where you live) the grill. An nice burger on the grill would really hit the spot, huh????
Maybe this Apple Bacon Chicken Burger would be just the ticket. I said it a million…slight exaggeration …….times but I love ground chicken for a burger in place of turkey. For me, it has a better flavor, but if you are a lover of the turkey, please substitute it in this recipe.
As anyone who has used ground chicken (or turkey) knows it can be a little dry, but in the case of this burger the add ins make it nice and juicy. One other tip, I know its poultry and you do need to cook it through, but do not over cook it. If you do, no matter what you have added, it will be dry. A little bit of bacon, onion, sage and maple syrup add a nice flavor to the burger and a topping of Maple Dijon sauce and grilled granny smith apples and wow!!!
Tim and I love burgers and we will be adding more burger’s like the Apple Bacon Chicken Burger as the weather improves………we may even end up with our first e-book on Burgers……….Boyd’s Book of Burgers…….I like the sound of that . So stay tuned for more burger recipes and maybe that e-book.
First it was Thanksgiving, then Christmas, then New Years, Super Bowl Sunday, and Valentines Day……whewwww…………can you say food coma.
I am ready to give my body a break. Working as a Food Service Director for a school district, my focus daily is on nutritious, healthy meals…….at school I have that down pat! At home, I do not practice what I preach, but I am going to give it a whirl. I will never be a vegetarian, or even a total health nut. I enjoy food to much to never have a brownie or a deep fried…….well a deep fried anything again………but I do want to try to make better choices on a regular basis. Biggest problem with that……TASTE. I will not eat sticks and grass….or things that taste like it in the name of healthy eating.
But, give me something tasty that’s good for you ……I’m there! At work I receive tons of recipes from all sources and it gives me inspiration for many of my recipes. Tim is a huge bean fan, me not so much, but I am willing to try new things. So when I saw a bean burger recipe I thought……. maybe????
So, I have always liked a pasta with white beans, rosemary, and tomatoes. Throw in some basil and parmesan cheese, add some garlic bread…….it’s dinner time. So, how to healthy it up? How about a bean burger, they make them from black beans all the time, so why not white beans, a little rosemary, a toasty ciabatta bun (whole grain), just a touch of mayo (lite), and a tasty topping of bruschetta ( one of my personal favorite things). While I confess it is not the same as the pasta, it was really good. I feel like I have made progress………..
In a food processor, combine both beans, garlic, rosemary, and panko crumbs. Pulse until smooth. Add egg and pulse until combined. (If you do not have a food processor you can mash the beans with a potato masher or forks and add remaining ingredients.) Shape into 4 burgers.
Heat oil in a large skillet over medium heat.
Cook burgers until they are heated through, about 4 minutes per side until golden brown. They should reach an internal temperature of 145*.
To assemble burgers, spread bottom of each bun with 2 teaspoons of the basil mayo. Place the burger on top of the mayo, add lettuce and onion slice, top with the bruschetta mixture and top of bun.