Recipe for Sesame Salmon and Asparagus

I've made something similar to this before with capers, lemon, and dill over pasta which Mr. ELEB loves.  I didn't have capers, pasta, or dill but I did have some great sockeye salmon so I pulled out some alternatives and, voila', a great dinner was on the table in under 20 minutes.

I served this over couscous 'cause that's what I had, but it would certainly work over pasta or rice.

Serves: 4
Time: 15 minutes

Ingredients:

• 1 cup dry white wine (or broth)
• 1 lb. sockeye salmon (or other salmon; could even use good quality canned salmon)
• 1 large bunch thin spear asparagus
• 1 1/2 TBSP toasted sesame oil
• 1 tsp each white and black sesame seeds (and more for garnish)
• Juice of 1/2 large lemon
• Salt
• 1 box of couscous (or pasta/rice)

Method:

• Poach the salmon in wine (or broth) for 8-10 minutes until just beginning to flake when you press on it (still slightly translucent)
• While the salmon poaches, steam the asparagus until tender, about 2-3 minutes and cook the couscous as directed on package.
• Chop the asparagus into 3/4 inch pieces and place in mixing bowl.
• Flake the salmon and add to the asparagus.
• Gently stir in the sesame oil, sesame seeds, lemon juice, and salt (to taste, about 1/2-3/4 tsp).  Throw in some of the poaching liquid if you like a "wetter" dish.
• Serve over couscous, garnished with more sesame seeds.

I always feel good when we get salmon on the menu at least once a week.  Use the "search" box in the top of the right column to see more salmon recipes here on the blog.  Hope you enjoy this-we sure did!

Printable recipe

Recipe for Another Summer Super Salad Inspiration

We enjoyed the last summer super salad so much that I've pretty much added it to the weekly rotation.  This version has refreshing and juicy watermelon mingling with blueberries, feta and mint, a simple vinaigrette and a summer staple-grilled chicken.  Once again, Mr. ELEB did his magic on the grill and contributed perfectly cooked chicken breasts.  A quick vinaigrette whipped together in the blender, a toss together of the watermelon, blueberries, feta and mint, and dinner was on the table in just about 30 minutes.


Time: 30 minutes or less
Servings: 3

Watermelon-Blueberry Drizzle
Ingredients:

• ½ cup seedless watermelon cubes
• ¼ cup blueberries
• 5 mint leaves
• 1 TBSP olive oil
• 1 tsp fresh lemon juice
• ½ tsp salt

Method:

• Blend together (in blender) until no large chunks remain-it will be watery but will thicken up with 15 minutes in the fridge.

Watermelon, Blueberry, Feta Salad

Ingredients:

• 3 cups seedless watermelon cubes
• 1 cup blueberries
• ½ cup (or more) low fat feta cheese crumbled
• 10 mint leaves (or more), finely sliced; more for garnish
• Salt (if needed, to your taste)

Method:

• Gently mix all ingredients together.  Add sprinkle of salt if needed when serving.

To prepare:

• 3 grilled chicken breasts, sliced
• 3 cups romaine (or other lettuces), shredded into bite sized pieces
• Sprinkle lettuce with watermelon blueberry drizzle and mound in center of serving platter.  
• Place chicken breasts over lettuce. 
• Sprinkle chicken with watermelon blueberry drizzle.  
• Surround lettuce and chicken with watermelon, blueberry and feta salad.  
• Garnish with mint.

A hit on all fronts!  What summer salads are you putting together?

Printable recipe

Recipe for Herbed Halibut Steaks over White Beans with Tomatoes

If you'd like to get a healthy, simple, and delicious meal on the table in under 20 minutes, I've got the recipe for you.  Check the source for your fish and be sure it is coming from a sustainable source and if you can't get fresh fish, look for flash frozen sustainable fish at high quality grocery stores in the freezer section.

We loved this simple dinner!

Servings: 2
Time: 15 minutes

Ingredients:

• 2 halibut steaks
• 1 can white beans, drained
• 1 can (good quality) chopped tomatoes
• Mixed herb seasoning (I used Kirkland Brand Organic No Salt Seasoning)
• Olive oil
• Salt and pepper
• Fresh basil, finely chopped

Method:

• Preheat oven to 375 degrees.
• Line a baking pan with parchment.
• Sprinkle olive oil and herb mixture over parchment and over both sides of fish.
• Bake fish for 7-8 minutes, until beginning to flake (don't overcook).
• While fish bakes, heat together the beans and tomatoes, with salt and pepper to taste.
• When beans and tomatoes are heated and ready to serve, stir in basil.
• Serve fish over bean/tomato mix.

Printable recipe

Recipe for Summer Super Salad Inspiration

Aloha all,
I'm starting to get caught back up from being away for so long!  Hope your summer is going well and you're enjoying some lovely fresh summer produce.  Last week, I was really in the mood for a salad of some type for dinner.  It was a hot, muggy day and my brain was just feeling lethargic-ever get like that?

Anyway, I knew I wanted a salad but not just any salad.  A tasty, "more than lettuce and tomato" kind of salad.  I was searching for some inspiration...didn't really find it with a quick look on line or a perusal of this month's food/recipe magazines stacked up (actually I have a few month's worth stacked up).  I figured I wasn't the only one who would enjoy a summer salad, so I'm sharing today what I ended up putting together.  It was awesome.  


First, the kitchen didn't get heated up because Mr. ELEB cooked the chicken outside on the grill.  Second, I was able to get some great locally grown produce.  And third, the variety of tasty sweet and salty morsels in the salad satisfied my yearnings for something beyond a basic salad.  Hope you will be inspired to create your own Summer Super Salad.


Serves: 2
Time: 30 minutes


Ingredients:

• 4 cups mixed lettuces
• 1 cup diced cucumber
• 1 1/2 cup finely diced tomato (seeded)
• 1 cup sliced mushrooms
• 1/2 cup fresh blueberries
• 1/2 cup pistachios (salted, shelled)
• 2 oz. goat's cheese, crumbled
• 2 boneless, skinless chicken breasts, grilled and sliced
• Drizzle of lemon olive oil (or oil and vinegar mixture)
• Salt and pepper

Method:

• Preheat the grill and grill chicken breasts until cooked.
• Compose or toss salad ingredients together.
• Add chicken.
• Dress with olive oil (or oil and vinegar), salt and pepper.

That's it.  Easy, satisfying, tasty.  And lot's of possibilities for variations.  Enjoy!


Printable recipe

Has the Bacon Everything Craze Gone Too Far?

I'm just sayin'....

Chunky Greek Hummus Plate-Secret Recipe Club

My first recipe post in a while (see yesterday's post for why) and it's for Secret Recipe Club reveal day!  This month I was assigned Linday's blog, The Lean Green Bean.  Not only does her website have fun recipes, healthy ones at that (she studying to be a Registered Dietitian) but also inspirational workouts and fitness information.


I chose Lindsay's recipe for Chunky Greek Hummus Plate, a recipe from one of Lindsay and her husband's favorite restaurants.  I love hummus and I love Greek salad so this was an easy recipe to get excited about.  It was also easy to throw together on the road, using prepared ingredients.  I will definitely do it again making my own hummus and Greek salad!  


Time: 5 minutes (using prepared ingredients)
Serves: 4 for an appetizer


Ingredients:

• 1 cup prepared hummus
• 1 cup finely chopped Greek salad ingredients
• Sprinkles of feta cheese, or (as I used) a tzatziki/feta dip)
• Chips or veggies for serving (I used pretzel chips)

Method:

• Spread hummus on plate.
• Top with chopped Greek salad and feta (or sauce).
• Serve with chips of your choice.

Thanks Lindsay for a fun appetizer!

To see all the Secret Recipe Club recipes for July, see below.

Missing In Action

Aloha everyone,
I'm back.  Sort of.  I've been MIA since the end of May.  Normally when we travel, I still post what I'm cooking (if we're staying in someone's house or a rental with a kitchen) or what we're eating when out at restaurants. June and July have been exceptionally hectic and I've been focused on a couple of family issues on the mainland that have left me with little time or energy to devote to the blog.


Fortunately, one of these is just about resolved and I'm hoping the other is headed that way.  My Mom has been very sick-2 major surgeries in the past six weeks.  I'm back home in Georgia and have been helping her to recuperate.  There are some ongoing issues, but I'm hopeful she is beginning to make progress.  I'm scheduled to go back to Maui next week, fingers crossed things continue to go well.


I'll have a lot of catching up to do so my posting will be spotty for now.  I hope to be back to a more regular schedule in the near future.  Thanks for staying tuned!


Tomorrow is Secret Recipe Reveal Day and I will have a post!