Scrumptious Salmon

Salmon with ginger-soy butter, I lovingly refer to it as, scrumptious salmon.

Okay F2BT readers, I’m sharing this recipe with you so you can add the ingredients to your grocery list and get this on your menu this weekend. If you like fish, try this recipe for salmon with ginger-soy butter; I promise you won’t be disappointed. It is the best tasting salmon I’ve ever eaten. Yes, ever. The blend of ginger and lemon is nothing short of a miracle; it has a perfectly balanced flavor that you will savor in every bite. I know it’s cliché, but this will melt in your mouth.

This dish is easy to make and it tastes and looks like you spent all day putting the meal together. The adaptation was concocted by the gang over at Men’s Health; they cut the fat, sodium and calories way down from P.F. Chang’s version of this dish. Mad props go out to them for sharing this recipe with the world. Seth made this for the first time in February, and I’ve been coming up with reasons for him to make it again and again since then. This is the kind of meal that is so good, it makes you want to swear off restaurants forever. I guarantee that our next round of house guests will be treated to this delight!

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Leftovers for Lunch and A Recipe Rewrite

Do you have leftovers staring at you in the fridge that need to be used up? Me too! This is a quick recipe that turns leftover chicken into a flavorful lunch option.

Chicken Curry in a Hurry
Give this recipe a try the next time you have at least a cup of leftover chicken. This is one of my favorite quick lunches. It’s easy to make and it tastes great. I usually make it with the leftovers from a baked or rotisserie chicken.

•  Remove skin and chop chicken into bite sized pieces
•  Add the following ingredients: 1 ½ Tsp curry powder, 1 Tsp light mayo, 1/3 Cup of dried cranberries or raisins, 1 Tbsp sliced green onions, 2 Tbsp chopped celery
•  Mix all ingredients and refrigerate until ready to use
•  Serve over a romaine salad with tomatoes, a dash of olive oil and some balsamic vinegar to taste
•  The grab it and go option: add your chicken and lettuce to a pita pocket

What is your favorite meal to make out of leftovers?

Salmon Patties
Salmon Patties used to be a staple in our house; it was an inexpensive entrée that my Grandma often served. I honestly didn’t realize there was any other way to cook salmon until I was in my late teens. After I had my own kitchen and began grilling, baking and broiling salmon I decided to re-vamp the salmon patty from my childhood. My main goal: cut the fat. The salmon patties I remembered were fried to a crispy golden brown in at least a cup of oil. Yikes!

Here’s how I make mine, minus all of that oil:

•  2, 7 Oz. pouches of salmon
•  1/4 Cup of green onions
•  1/2 Tbsp freshly snipped dill
•  1/4 Cup of whole wheat bread crumbs
•  Mix all ingredients and form into 4 patties
•  Heat 1 Tsp of olive oil over high heat. Cook patties over medium heat for 5 – 6 minutes until brown
•  Serve with brown rice and your favorite steamed veggie

This is a much healthier way to enjoy the benefits of the omega-3 fatty acids and protein salmon packs in each serving. This meal takes less than 20 minutes from start to finish. It’s perfect for a lunch on the weekend or a dinner entrée when you don’t feel like spending a lot of time in the kitchen.

Do you have any unhealthy recipes that you would like submit for a rewrite? Submit your suggestions and I’ll give it a go!

– Sara

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