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Appetites and Adventures

Strange But Good: Thai Peanut Salmon

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Fish is a diet staple for me.

Oddly, I refused to eat seafood until 2 years ago.

When you eat as much seafood as I do, it’s bound to get a little strange.  I’ve had some fails, but often it pretty good!

Today’s recipe involves salmon and peanut butter, as I further attempt to prove that peanut butter is good on anything.

Thai Peanut Salmon

This isn’t so far out there.  Many of you have had Pad Thai before.  That’s just noodles and shrimp (or chicken/tofu) in a peanut sauce.  This is a similar concept, but baked.  I used my Thai Peanut Sauce as the topping.  I think it work really well here with the rich, slightly sweet salmon.

I topped mine with fresh basil and ate it with raw asparagus and BBQ Cauliflower Bites.  This would also be fantastic on a salad or on pastas.  Maybe with red bell pepper and carrots?  

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Thai Peanut Salmon

Thai Peanut Salmon

Preheat the oven to 450 degrees F.

Place salmon, skin side down, on a foil-lined baking sheet (you can use a non-stick sheet, but the foil makes for an easier clean up).

Prepare peanut sauce and spread evenly across salmon.

Bake until salmon is just cooked through, 10-12 minutes.  This may vary based on the thickness of the filet.

Plate and enjoy!

Makes 2 servings.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

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Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂


***

Sarah, don’t comment.  I know you think this is normal.  You embody strange.  But good. 😛

Can anyone name something peanut butter (or nut butter of your choosing) is not good on?

Have your taste buds changed a lot over the years?  Do you like seafood?

Mediterranean Salmon Burger

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Holidays in my family aren’t always traditional.

My family isn’t exactly normal…

We don’t have a set “meal” every year.  Each of us enjoys food and trying new things, so we take the opportunity to get creative in the kitchen while we’re all in one place.

Last year we had a Taiwanese dinner.  I made this Sweet Potato and Toasted Marshmallow Cake and Hot Buttered Rum.

The year before we had spaghetti and meatballs.

I also made this Gingerbread Martini:

 

This year… I have no idea what we’re doing.  All I know is that I’m infusing bourbon with cranberries and cinnamon for a funky take on a Manhattan.

My point?  I don’t have one other than to justify the fact that less than a week until Christmas and I’m about to share a recipe for Salmon Burgers.  Not a traditional holiday food… but I decorated them in holiday colors!

When I made these Lemon-Thyme Zucchini Salmon Cakes, I discovered that it’s hard (impossible?) to find canned salmon that is de-boned AND has no salt added.  I made a mental note to attempt making salmon patties with fresh salmon.  I promptly lost that mental note. 

Months later, I finally remembered to try it out.

Lemon, rosemary, and dill were made for each other.  Particularly when paired with seafood.  We all know how well citrus and salmon compliment each other, but that extra herb-y punch takes this from hot bar to restaurant-worthy.

Not that there’s anything wrong with the hot bar – I adore it – but you know what I mean.

These were the perfect thing to thrown together and have for lunch during the week.  If you prep your food at the beginning to the week, you already have cooked salmon and can whip this up in no-time mid-week.  If not, add 10 mins to the cook time so you can broil the salmon first.

To make it festive, top them with pomegranate arils and edamame tossed in a quick nooch sauce (nutritional yeast mixed with vinegar and/or water).  This may sound like a strange topping… but it was good!!!

Speaking of Strange But Good… Don’t forget to link up tomorrow!  It’s the second week of the new link up here.  thanks to everyone who participated last week!  I’m continually inspired by you all!!!

Click here for the details, and grab the graphic below to share in your Strange But Good post tomorrow.

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Remember to use #strangebutgood in any Tweets and Instragrams of your creations. 🙂

Mediterranean Salmon Burgers

Mediterranean Salmon Burger

  • 1/2 tsp olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic
  • 1 pound fresh salmon filet, cooked
  • 2 T chopped dill
  • 2 T chopped rosemary
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp pepper
  • 1/4 tsp paprika

 Heat the olive oil in a small pan and sauté shallots until soft.  Add garlic and continue cooking until fragrant.

Add salmon to a blender and blend until smooth.  Stir in dill, rosemary, lemon juice, pepper, paprika, garlic, and shallots.

Shape into 4 patties.  Place on a medium hot pan and cook until outside are browned (~3 mins each side).

Makes 4 burgers.

***

I spent all last night baking… one item in particular I can’t WAIT to share for #strangebutgood tomorrow!

Does your family cook together for the holidays?

Do you like to do a traditional Christmas dinner and/or brunch?  What do you have?

Things That Make You Go Hmmmm…

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Strange, but good.

 

That’s going to be my new tagline.

Training for a figure competition means my diet is a little odd.  It may make you go hmmmm.

I need certain combos of food and certain times.  Rather than view these parameters and restrictions, I try to turn them into opportunities to create.

I love trying new flavors.  Adding sweetness to things that are traditionally savory and vice versa.  Using spices that are not-so-common to give the ordinary a little something extra.  Sometimes it doesn’t work… but when it does it WORKS.

 

Today I want to share a few that I’ve tried recently, and a couple of “proof” shots from others:

1. Recovery Sweet Potatoes

This was born of a craving.  It was early in the morning and post-workout.  I wanted something breakfast-sweet, but also had a craving for sweet potato.  Then there was the matter of getting my protein to feed muscles growth and aid recovery.  This vanilla-cinnamon concoction fit the bill!

 

 

Recovery Sweet Potatoes

  • 1 small sweet potato, pre-cooked and cubed
  • 1 scoop vanilla protein powder
  • 3 T unsweetened vanilla almond milk
  • 1/2 tsp cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of cardamom
  • 2 T raw rolled oats

 

Place sweet potato cubes in a bowl.  

In a small bowl, mix protein powder and spices.  

Pour sauce over sweet potatoes and top with oats.  Devour.

 

 

2. Tequila Lime Tilapia and Kiwi

 

 

For meal 2 I get a fruit, a protein, and a tablespoon of seeds.  It was close to noon before I was able to eat, so I wanted something more savory as my protein.  With this leftover Tequila-Lime Tilapia, I made a sort of fruit salad by adding golden kiwi and peptias (pumpkin seeds).

 

 

3. Salmon and Peach Salad

This pre-workout meal was eaten in the car on the way to the gym (hence the blurry-in-a-hurry pic).  Again, it was a late Meal 2, so I  needed my fruit and protein.  I had some leftover grilled salmon in the fridge that needed to be eaten.  Salmon is slightly sweet to begin with, so I paired my leftover  it with a late-season peach.  I mixed in a little Greek yogurt (maybe 2-3 T?) to add moisture.  With the slight smoky-char flavor from the grilled fish, the sweet peaches were absolutely fantastic.

 

 

For those of you who are short on time, this is an easy, fun meal that can be thrown together 5 mins before walking out the door and eaten on the go!

 

 

4. Greek Chocolate-Orange Protein Yogurt

Chocolate and orange probably isn’t a strange combination to many of you.  I haven’t been a big fan of the combo in the past.  I like my chocolate served with a side of chocolate!  Keeping an open mind (and in need of a quick meal 2), I eyed the half eaten orange in my fridge.

I wanted Greek yogurt, but I try to limit my diary as I find it makes my face break out.  Often my solution is to eat just half a serving and combine it with 1/2 a scoop of protein powder to get at least 20g of protein (my minimum at each meal)., which is exactly what I did here.

 

 

Greek Chocolate-Orange Protein Yogurt

  • 1/2 c Greek yogurt
  • 1/2 scoop chocolate protein powder
  • 3-4 drops of chocolate flavoring (I use these Capella drops)
  • 5 drops of orange liquid Stevia.  
  • 1/2 segmented orange

 

Mix together yogurt, protein, chocolate flavor, and Stevia in a small bowl.  

Top with orange segements and (optional) sprinkle of cinnamon.

 

 

5. PB & Jeggs (and Aggs) Proof

I have a little PB & Jeggs (Aggs/Peggs/etc) addiction.  This egg white-peanut flour-fruit combo is a staple in my diet.  It’s the perfect high protein fuel, and suitable for breakfast, snack, or dessert.

Sounds weird, taste good.  But I’m not the only one who thinks so!  My friends Eiren and Meg agree:

 

Meg’s PB & Jeggs (with oats):

 

Eiren’s PB & Jeggs (isn’t this the coolest graphic?!  So sweet of her to make it):

 

And Eiren’s awesome twist on the PB & Aggs… PB & Aggs in a Jar:

 

***

In other weird food news, I remain addicted to Carrot Cake Protein Batter.   I’m eating it as I draft this post.  Pretty sure this will never get old.

Have you tried PB & Jeggs?  Just trust me on this one.

What is your favorite strange food combo?

 

Eat Your Tequila Lime Tilapia

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Drinking is a training no-no.

Let’s be honest… I indulge on cheat day and sometimes at night I sacrifice a carb for a wine.

Booze isn’t just for drinking though!  It makes for a wonderful marinade.  So wonderful that I have made this Tequila-Lime Tilapia dish 4 times in as many weeks (that NEVER happens).  It is a great dish to make in bulk to take for lunch throughout the week!

My trainer insists that booze doesn’t completely cook out.  We should be so lucky.  I don’t believe it.  I’ve eaten a lot of this tilapia and didn’t feel the least bit buzzed.

A study by the U.S. Department of Agriculture’s Nutrient Data Laboratory  DID show that alcohol content diminishes with cooking time.  When food is baked or simmered for 15 minutes, 40% of the alcohol will be retained.  After an hour, 25% remains. I don’t think it’s that big of a deal here, as this is just a marinade and the amount of alcohol in an individual serving will be minimal.

Adding liquor and/or citrus to recipes has always made me a little nervous.  It seems all too easy to add too much.  The recipe has taught me to let go of that fear.  More is more (to an extent… that time my aunt challenged me to a margarita contest wasn’t my finest moment).

Like chicken or tofu, tilapia is a blank canvas; it will take on whatever flavor you soak it in.  The bright tang from the lime and smooth silver tequila really shine here.  I love the garlic and the warm, almost peppery quality of the cumin.

This is one place you don’t want to go overboard with the chili powder.  Remember, you can always add more but you can’t take it back.  Just a hint of heat on the end is all you need with the delicate fish.

Ever the Mexican fan, I served mine tostada style (read: I over-stuff what was originally going to be a taco) over a corn tortilla with salsa, spinach, red pepper, cucumber, and cilantro.  I guarantee you this is more fresh, healthier, and just as tasty as what you find at your local El Whatchamacalit.

I think this would also be good with tofu for my plant-based friends.  Please let me know if you try it!

*Important note* Don’t use this as an excuse to rid yourself of crappy alcohol.  Just like drinking bad booze, cooking with bad booze won’t have good results.  If you wouldn’t drink it, don’t eat it (this applies to cooking with wine, too).

Tequila Lime Tilapia

Tequila-Lime Tilapia

  • 3 T fresh lime juice (1 medium lime)
  • 3 T tequila (I used Patron Silver)
  • 3 T fresh cilantro, chopped
  • 2 T red onion, chopped
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1/4-1/2 tsp cayenne pepper
  • 1 lb tilapia (or other white fish)

Combine all ingredients except the fish in a resealable plastic bag.

Add fish, seal bag and turn to coat.  Refrigerate for 30 min – 1 hour, turning once.

Heat grill pan (or grill) to med-high, and spray with oil or PAM.  Remove fish from marinade and place in pan to grill for ~3-4 mins each side, or until the fish is no longer translucent in the center (it will vary depending on the thickness of the fillets).

Remove from heat and allow to rest a moment before serving.  

Optional: garnish with lime wedges and fresh cilantro.

Serves 4.

***

I would say something insightful about the nutritional content of seafood… but I’m feeling a little loopy after my fish tacos…. *hiccup*

What is your favorite Mexican dish?

Have you ever cooked with booze?  Any recipes to share?

Lemon-Thyme Zucchini Salmon Cakes

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Important tip: read labels.

 

I’m new to this seafood thing.  It still makes me a little squeamish to touch it.

When I finally located low-sodium canned salmon I was so excited that I neglected to check the label to ensure it was de-boned with the skin removed.  It most certainly was not.

 

 

WHY would anyone want canned salmon with the skin and bones?!  They DO NOT.  I’ll gladly pay an extra dollar or two for that task to be done.

Stubbornness trumped squeamishness, and I dug through the damn can of salmon removing all the icky bits.

 

 

It paid off.  These cakes were the best seafood creation I’ve made yet!

I first worried I was adding too much lemon, but discovered that it only makes salmon more delicious.  The fresh thyme goes well with lemon, and adds a light slightly sweet accent.

 

 

These cakes are kept moist by the grated zucchini.  I loved its creamy and faintly nutty flavor made the salmon that much richer.

A bit of coriander goes well here, as it also has a bit of a nutty, citrus-y flavor that is well-balanced with the lemon and thyme.

 

 

I paired my cakes with a simple salad of raw asparagus, roasted beets, and chopped broccoli.  A quick toss is rice vinegar and pepper kept it light and refreshing.  Asparagus is surprisingly high in protein; that and the fiber from the broccoli make this a pleasantly filling salad.

The earthy beets against the crunch of the sweet, raw greens is fantastic.  Not to mention the colors – I’ve said it before, but colorful food just tastes better.  I made it several times this past week!

Recipes at bottom of post.

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Workout Recap

Plantar fasciitis is a weird thing.  It hurt all week, and I decided to resume regular leg-day workouts as long as it didn’t make it worse.  Lo and behold, after 2 hard leg days it finally QUIT hurting.  Sunday was supposed to be a rest day, but I was so exited to be pain-free that I ran some sprints (my only trainer-approved cardio, as sprinting is good for the glutes).  “Sprint” is used loosely… I was so sore from leg day that they were more like sprints in slow motion. 🙂

I also found the secret to watching football without cable TV.  Rather than going to the bar like I would have in the past, I went to the gym and took a leisurely walk on the treadmill while I happily watched GA Tech play on ESPN… happily until the very end when we lost the game.  *sigh*

Even more exciting was a new bicep curl PR.  After a couple of years trying to get over the 15 lb hump, I was finally able to curl 20s!!!  I was grinning like the Cheshire Cat, looking around to see if anyone noticed how much of a beast I was.  LOL!  Of course, so one was tracking my curl weight, but whatever.  This is me trying to play it cool in the locker room:

 

Workout Recap (8/27 – 9/3):

  • Monday – Chest/Biceps, Calf raises, 2 mile walk
  • Tuesday – Legs (w/ trainer), 1 mile walk
  • Wednesday – Back/Triceps, Calf raises
  • Thursday – Shoulders/Butt, 2 mile walk
  • Friday – Chest/Bis, 2 mile walk, Calf raises
  • Saturday – Legs (w/ trainer)
  • Sunday – Rest, Sprints
  • Monday – Back/Bis, Calf raises, 5.5 mile football walk

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Beet, Asparagus, and Broccoli Salad

  • 1 small beet, roasted
  • 1/2 C asparagus, chopped
  • 1/2 C broccoli, chopped
  • 1 T red onion, diced
  • 1 T rice vinegar
  • Freshly ground pepper, to taste
Place all ingredients in a small bowl and toss to combine.
Serves 1 (easily doubled).

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Lemon-Thyme Zucchini Salmon Cakes

  • 1 7oz canned salmon (no salt added), deboned with skin removed
  • 1/2 C grated zucchini, pressed to remove water
  • 3 T egg whites
  • 2 T red onion, chopped
  • 2 T fresh thyme
  • 1 T fresh lemon juice
  • 1/4 tsp ground coriander
  • S&P, to taste

 

Preheat oven to 400 degrees and lightly grease muffin tin.

Place drained salmon in medium bowl and break into small piece with fork (or fingers).  Add remaining ingredients and stir to combine.

Spoon into muffin tin, lightly packing down to remove air spaces.  Bake for 20 – 25 mins, or until golden brown on top.  Remove from oven and let cool for a minute. Gently loosen with a knife and lift from the muffin tin.

Makes 4 cakes.

Approximate Nutritionals (per cake): 82 calories, 3.2g fat, 56mg sodium, 0.9g carbohydrates, 0.2g fiber, 0.6g sugar, 10.2g protein

***

These cakes are great to make ahead for an portable, protein-filled lunch!

How was your long weekend?  Any new dishes (or pumpkin beers) to report?

Does touching seafood/meat make you at all squeamish?

 

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