I have had Pinterest for a while now, and through the years my boards have been filling up, giving me tons of inspiration. “EATS”, my biggest board, is flooded with #foodporn to send your senses into overdrive. The whole idea of starting a Pinterest is to eventually bring your boards to life; hence why I bring to you this blog post.
Last night I brought three easy recipes to life: ginger and garlic salmon, garlic and green onion mushrooms, and a fresh side salad. (
hmm, I’m sensing a garlicky theme here)
-1 pound wild caught salmon
-1-2 tbsp of minced garlic (depending on how garlicky you like your food)
– 2 tbsp of ginger
-1/3 cup of low sodium soy sauce
-1 tbsp organic honey
Marinating meat is the best way to yield a juicy and tender dish. You are going to want to marinate your salmon in the ginger, soy sauce, honey and garlic mixture for about 2 or more hours. Before you toss the marinade on, sprinkle the fish with salt. If you’d like, you can use a generous amount; I find that brings out the oceanic flavors a bit more.
The recipe I used suggested to cook the salmon in the oven, but I opted to cook it on the grill. Although the salmon was a little drier on the grill, it still came out delicious and bursting with ginger and garlicky flavors.
I have to admit, I am not a grill master. Luckily, my boyfriend is pretty handy on the grill, so I leave the grill work to him (
thanks, babe!). You’ll want to cook your salmon on the grill at a low temperature, flipping it on each side,8 minutes each, making sure it doesn’t stick the grate; and remember, fish cooks very quickly, so try not to walk away from the grate and get side-tracked by catching up on your favorite reality show!
Tip: Start cooking your fish, skin side down first.
-1 pack of button mushrooms
-2 tbsp garlic (listen, I like my food reaallll garlicy)
-1/2 cup chopped green onions
I am definitely adding this recipe to my go-to, quick dish as it is super easy to toss together, and calls for very little ingredients! This can be a side dish, or serve as the main course/substitute for meat as the mushrooms are juicy and fleshy just like any cut of meat!
Rinse off your mushrooms. While those drain and dry, add EVOO to a sautee pan. After it heats up, add your garlic. Be sure to continuously stir the garlic in order to avoid burnt garlic too early on.
After about 4 minutes, add your mushrooms. The mushrooms will produce their own juices, so don’t be alarmed. Add 1/2 of your chopped green onions to your pan, saving the rest for garnishment.
After about 10 minutes, or until the mushrooms are tender, remove from the stove and drain them. Once all the oil has been drained (or most of it), add it to a mixing/serving bowl and garnish with the remainder of the green onion.
-Choice of dressing (I used a balsamic vinaigrette)
Salads are always easy to make. They are so amazing because you can build it up as much as you’d like, or keep it simple with just lettuce and dressing. Soon I will do a whole blog post on how to build the ultimate salad, but until then, enjoy this easy salad recipe. Remember, you can add any other ingredient you’d like, I just made this dish super simple.
Chop a handful or 2 of red grapes in half. Slice your bell pepper into little strips and set aside.
Grab a mixing bowl, and add your spring mix, bell peppers, grapes and as much sunflower seeds as you’d like. Mix together with utensils, or your hands (make sure you wash them!). Notice I didn’t add the dressing yet. You don’t want to add the dressing until you’re ready to serve, just to avoid soggy leaves.
Once the rest of your meal is ready, then add your dressing and toss the salad again…
There you have it folks, a light fare that is easy and simple to make!
Question of the Day: How do you like to prepare your salmon?
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