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Superhealthy salmon burgers recipe

Superhealthy salmon burgers recipe
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Broccoli & Red Pepper Quesadillas... A Healthy Spin on a Mex Classic! Have you guys ever tried Spinning? How about Spinning with Weights? This week I attended my first Spinning Pedal & Pump class, meaning with weights. After the first 15 minutes of standing and pedaling simultaneously, I seriously wanted to die, but the music is really what kept me going. When it comes to working out, I think it is important to incorporate whatever will motivate you, help you get out there, and burn fat. When I came home I wanted something hearty and healthy, and so I opted for quesadillas. This recipe is outstanding with a hint of sweetness from the red bell peppers! NUTRITION: Broccoli adds tons of nutrition value... INGREDIENTS (enough to make 4 quesadillas): 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. TELL ME: Have you ever tried Spinning with Weights?

Asian-Style Salmon Stir-Fry Recipe from CDKitchen home > recipes > meals / dishes > dinner meals > fish and seafood dishes > fish > salmon recipe at a glance ready in: 30-60 minutesserves/makes: 4recipe id: 38232cook method: stovetop ingredients 3 tablespoons oyster sauce2 tablespoons rice wine vinegar2 teaspoons minced ginger1 teaspoon soy sauce2 cloves garlic, minced1 1/2 pound salmon, skinned, boned and cut into 3/4" cubes5 teaspoons oil1/2 pound bean sprouts1/2 pound snow peas1 cup sliced green onions1 red bell pepper, cut into strips1/2 teaspoon Asian sesame oil1/4 teaspoon sugar1/8 teaspoon black pepper directions In a medium bowl, combine two Tbsp of the oyster sauce with vinegar, ginger, soy sauce and one clove garlic. In a nonstick skillet or seasoned wok, heat two teaspoons of the oil over high heat. Add sprouts, peas, green onions and red pepper. Drain fish, discarding marinade. added by preston_pittman nutrition 317 calories, 12 grams fat, 13 grams carbohydrates, 38 grams protein per serving. comments & reviews

Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe

Easy Roast Chicken Print Friendly Version Bookmark It! Print Friendly Version Log in to bookmark! Photo by: AlwaysButter.com Description This is what you do with that value pack :) Details Ingredients Related Tips 1 whole free-range or corn fed chicken, broken down into 8 pieces (or 8 of your favorite chicken pieces, skin on and bone- in preferable) 2 tbsp soy sauce 1 tbsp light brown sugar 2 tbsp red wine vinegar 3 tbsp olive oil 4 shallots, chopped 2 cloves of garlic, minced Handful of fresh parsley Salt and Pepper Directions 1. 2. 3. 4. submitted by AlwaysButter - much more here! Chickpea & roasted pepper salad recipe This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish Difficulty and servings Serves 4 Easily doubled Preparation and cooking times No cook Low-fat, Super healthy Counts as 1 of 5-a-day, good source of vitamin C Rinse and drain the chickpeas, then pat dry with kitchen paper. Know-how You can roast your own peppers under a hot grill, on a griddle pan or directly over the flame of a gas hob. Per serving 168 kcalories, protein 6g, carbohydrate 14g, fat 10 g, saturated fat 13g, fibre 4g, sugar 3g, salt 0.65 g Recipe from Good Food magazine, August 2007 . Want to share this recipe with your family and friends? Bookmark & share

Salmon with green beans & pesto This is so simple to put together – a portion of salmon, a handful of green beans, a dollop of good-quality pesto and a little squeeze of lemon juice. Such a great combination. It’s lovely with rice, new potatoes or crusty bread. If you want to impress, unwrap the parcels at the table and serve straight from them. serves 2 Ingredients • 2 handfuls of green beans • sea salt and freshly ground black pepper • 2 lemons • 2 x 150g chunky salmon fillets, skin on, scaled and bones removed • 2 heaped tablespoons green pesto • olive oil To prepare your salmon • Preheat your oven to 200°C/400°F/gas 6 • Trim your beans by cutting off the stalk ends but leave the wispy tips on • Put the beans into a large pan of boiling water with a pinch of salt and cook for 3 to 4 minutes • Halve one of the lemons • Get yourself just under a metre of kitchen foil and fold it in half to give you two layers • Drain and put half of the green beans in the middle of the foil To cook and serve your salmon

Quick and Healthy Dinner Recipes and Menus Home > Quick and Healthy Dinner Recipes and Menus Get a healthy, delicious dinner on the table in 30 minutes or less with these quick dinner recipes and quick dinner menu ideas. This collection of quick and healthy dinner recipes ready in 30 minutes or less will help you satisfy your family, so get cooking! Download a FREE Dinner Plan for a Month of Quick Dinner Recipes for Busy Families! Quick and Healthy Dinners in 30 Minutes or Less In this recipe, roast pork tenderloin is glazed with honey... Back in the 19th century, an English doctor named J.H.... Here we turn baked beans into an easy main dish by adding... Lovers of fried fish get the taste without all the calories... Posole is a traditional Mexican stew most often made with... Here, we use healthier extra-virgin olive oil with a bit of... One-pot meals, like this all-in-one chicken thigh, kale and... We love the bright flavor that lime and chile-garlic sauce... Any cut of steak will work for this recipe, but we...

Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Ingredients 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack: 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt Pepper 2 Tbsp olive oil *Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. Method 1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Yield: 1 rack serves 2 to 3 people.

Watermelon Salad There were so many requests for dishes that were either salads or didn’t require cooking from this post…let’s read some of them…. I read the other requests and I will get to them when I can. Some ingredients that will go on top, baby red onions, goat cheese, olive oil salt and pepper dressed arugula, sliced mangoes, sliced tomatoes and sprouts. Slice an 1″ thick rectangular block of watermelon and freeze for 15-30 minutes. To the right, super dense balsamic vinegar, and to the left Campari Soda..something I plan on drinking with this refreshing, cold meal. Dress the watermelon with olive oil and and that thick balsamic vinegar. Add the sliced mangoes on top, and continue with the Arugula. Add everything else, the goat cheese should be added last. For a drink: Campari Soda with Izze Blackberry soda mixed together on ice with lots of sliced lime. Since this watermelon was frozen a little, it’ll keep you very cool.

Asian Pan-seared Salmon on Bean Sprouts and Japanese Eggplants Whenever school starts, I’m always asked by other moms how I made my sons like fish and vegetables when they were growing up. There was no secret to it. I just cooked fish and vegetables regularly on weeknights, weekends or any day possible. I just cooked, served and called everyone to dinner. Every single day, we just sat down to what was in front of us and gave thanks for the blessings we were given. There was always more value given to delicious, good healthy food in our household, more than anything else. This pan-seared salmon coated with bread crumbs is a favorite at our table. Then I tried to make the entire dish look more appetizing by having a quick sautéed vegetable medley served underneath the fish fillet. Asian Pan-seared Salmon on Bean Sprouts & Japanese Eggplant Servings: 2 to 4 1 pound salmon fillets, approximately 2 large pieces (or use any other fish fillet preferred) Juice from a lemon 2 Tablespoons soy sauce ¼ cup flour 1 egg, beaten ½ cup breadcrumbs 2 cloves garlic, minced

Love That Quinoa Burger! « November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt Like this: Like Loading...

Food - Recipes : Thai beef and mango salad Basic Salmon, (+ recipes for Brussels Sprouts, Cauliflower) Hey girls! It’s a new week, and I’m here with three more awesome recipes to add to your repertoire. After the last few weeks of heavy, sugary, and buttery holiday treats, I’m craving something lighter, and well, more New Year’s Resolution-friendly. Salmon is loaded with omega-3s and oodles of good fats – the kind that flushes out bad cholesterol and gives you shiny hair and clear skin. Sure, the sprouts are seasoned with a dash of sugar and the cauliflower calls for some creamy fats, but personally, I see nothing wrong with adding a small amount of decadent ingredients to otherwise healthy items. As always, leave a comment and tell us what you think of these recipes, and any tweaks or secrets that you’ve learned while making dishes similar to these. Let’s get cooking! Basic Salmon Adapted from the Pioneer Woman What You’ll Need A salmon filet (usually 1 lb lasts me 3-4 meals, depending on how hungry I am!) How to Make It That’s right, do it – just walk away! Moist, flakey, and perfect.

Dad's Fish Stew Recipe Print One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious! The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. The stew works best with a firm white fish, such as halibut or cod. If you want, you can add some shrimp, clams and/or scallops to the stew as well. One of our favorite recipes for Lent, updated from the recipe archive For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. Ingredients Method 1 Heat olive oil in a large thick-bottomed pot over medium-high heat. 2 Add clam juice, dry white wine, and fish. Great served with crusty bread for dipping in the fish stew broth. Hello!

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