Posts Tagged ‘Salmon’

Cashew Crusted Salmon

Tonight, after a workout of 30 minutes on the step mill and 20 on the elliptical, I came home to Brady making dinner. It was wonderful!

Here is the main dish:

Cashew Crusted Salmon


Marinade: a mixture of the following slathered on the defrosted salmon and left in the fridge to marinate for the day

  • plum sauce
  • szechuan sauce
  • soy sauce
  • teryaki marinate

When you get home from work and get ready to make dinner, following these easy steps.

  1. Chop 1/2 cup of cashews into pieces
  2. Place salmon on a cookie sheet and make sure marinade is all over the salmon.
  3. Cover the salmon with the chopped nuts.
  4. Bake at 450 for 15-20 minutes.  

I had my salmon with broccoli and mushrooms, brown rice and a few leftover butternut squash fries.



My hat goes off to the Chef! (his mouth is full – hence the goofy smile:)IMG_6663.JPG

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After our breakfast guests left, I headed out in the 60 degree sunshine for a run. It was a great run, but there were a few obstacles. The problem with running when you are 20 weeks pregnant is you have a “small melon” bouncing on your bladder. This little issue caused me to route my run around different bathroom stops in the area.

Stop 1: After 1.8 miles – Panera

Stop 2: After another 2 miles – Jefferson Mansion Park

Stop 3: After 1.5 miles – Capital University gym

I then walked the last .5 mile home. I was happy that I was able to run the whole thing, but it was not a very comfortable run. I think this is a reminder why I have been going to spinning more often lately.

After the workout, I came home to do leaves with Brady. We got the front and the back done. We then came in to get ready for our dinner guests: Brady’s parents and his great Aunt Jean.

It wasn’t a hard dinner prep, but we ended up with tons of food(as usual) and a white variety of choices. Here are the options:

Salad with romaine and mixed greens


Toppings: avocado with tomatoes


Or apples and walnuts
IMG_6393.JPGMore hash browns – we had to use the rest of the baby red skins we had before they went bad!


Wide variety of meat options: Honeysuckle turkey breasts (Thanks Foodbuzz), salmon, and tilapia. I opted for a small piece of salmon.


Plus more meat: On my new Crate and Barrel outlet platter.


A dish of orange veggies: carrot fries and sweet potatoes


Dessert was not pictured but was very delicious! Brady’s parents brought mango sherbert and vanilla bean ice cream! Both were great, especially mixed together!

Let the feasting continue!

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Back to food blogging. I can’t believe it’s already Wednesday! When you don’t get home until Monday night and then you have conferences last night until 8pm, it goes quickly. I have a night off tonight and then conferences again tomorrow night until 8pm – yuck! At least they will all be done by next week, which is only a 1 1/2 day week because I have a doctor’s appt. and we get off for Thanksgiving on Tuesday!

So…. Monday night, about an hour or so after getting back from the airport, my girlfriends Kelly and Bethany came over for dinner. (I tried to take pictures of them, but they were not having it.)

Bethany brought these gorgeous flowers and some soft, yummy, gooey brownies for dessert! Kelly brought an amazing spinach artichoke dip and Stacy’s multigrain pita chips, plus wine for her and B and sparking grape juice for me! How thoughtful they both are! The sparkling grape juice was so good, I had forgotten what it tasted like! Both were very much appreciated! *Sorry Mrs. Prasser, I still have your dish! I will make sure it is safe and hold it hostage until Kelly comes back to visit!


For dinner I decided to try something new! I wanted to make salmon and I wanted to use a POM I had in the fridge so I set out to create a new recipe, which I entered in the POM recipe contest. Here are a few of the key ingredients:


Pomegranate, pumpkin butter and balsamic vinegar. The glaze I mixed up to cover the salmon was:

POM Pumpkin Butter Salmon

  • 1/3 c. POM arils, crushed with back of a spoon
  • 3 tbsp. balsamic vinegar
  • 3 tbsp. pumpkin butter
  • 1 tbsp. pure maple syrup
  • salt and pepper

I coated the salmon and threw it in the oven for 15-20 minutes at 450.

Then I got to work on the salad. The salad included:

  • organic spring mix
  • organic baby spinach
  • 1/2 chopped pear
  • 1/3 c. POM arils
  • 1/4 c. crumbled feta
  • a handful of toasted walnuts


It was super easy because I had just run to the store to load up on ingredients!

I enjoyed my wine glass full of sparkling grape juice. It was really really good! 🙂


Just in case you get a craving…you know what you are looking for…

Kelly’s amazing spinach artichoke dip


With salmon and salad I served a bowl of quinoa and baked broccoli. The broccoli was done by placing fresh broccoli on a cookie sheet with a little olive oil and salt and pepper, then baking it for about 15 min. at 450.

Sorry, these pictures are a little out of order. Here is the final salmon salad presentation. It was super easy and very flavorful! It went great with the many flavors in the salad. Let me know if you give it a try.




I think I ate my brownie so fast that I didn’t even consider taking a picture. Sorry! Can’t wait for girls night again!

Pregnancy Nutrition Tip:

Don’t eat fish more than twice a week. Make sure servings are not large and fish is on the low mercury list. Just a few types of fish that are safe to eat twice a week while pregnant: shrimp, scallops, salmon, and tilapia. For a detailed list, check out the article I wrote for the Examiner: Mercury in fish

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If you didn’t see my exciting news that I have been dying to share, you can see it here: April Plans!

One thing about being pregnant is you have to watch how much seafood you consume because of the mercury levels in seafood. I wrote an Examiner article about the fish with the most and least amounts of mercury in them.

Check it out: Mercury in Fish

So I carefully pick which nights of the week I want to eat seafood so I spread them out. It’s hard because I love seafood! Anyways, tonight was a salmon night. I was hoping to find a fun and new way to marinate the fish. I wanted something other than soy and ginger because we had those flavors last night at PF Chang’s.

I used an idea from Eating Well which was just a simple salsa plus agave topping. I then created something delicious!

With my new pumpkin butter from Trader Joe’s:


I turned regular salmon into this sweet glazed treat:


I highly recommend trying this. I am sure it would work with chicken or shrimp as well. It was so sweet and had hints of pumpkin and fall flavors. Brady and I both picked this over the salsa style.

Here is our serving plate for dinner. We didn’t eat it all – but we ate all of the veggies:


To go with the fish, I broiled some asparagus and some red pepper. I also made a simple salad.


I topped this with light balsamic dressing that I make homemade and keep in the fridge.

Here is a look of the whole meal:


Pumpkin Butter Salmon

  • 1 tbsp. pumpkin butter
  • 1 or 2 servings of salmon
  • sea salt

Spoon pumpkin butter onto salmon filet. Spread around with a spoon. Sprinkle with sea salt and broil on high for 8ish minutes or until done!

I can’t wait to make this again. I need to start thinking of more things to use my pumpkin butter in besides oatmeal and toast!

Any suggestions?!

Thank goodness tomorrow is Friday. I am planning (hoping) to get up for working out in the morning. Then it is off to a quick (cross your fingers) day at school and home to get ready for our best friends from college to come in town for Wittenberg Homecoming. It should be a great time!

🙂 Hope your weekend plans are fun!

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This week is flying by and I am so ready for the weekend! I ran 5 miles last night and it was rough – the farthest since I have been sick, 2 weeks ago tomorrow! I didn’t realize how much I would be affected by this thing. Anyways, last night I didn’t want to go to the store to get specific veggies I had in mind for an Asian stir-fry with salmon, so I totally threw stuff together.

Soy Maple Salmon

  • soy sauce
  • real maple syrup
  • szechuan seasoning
  • sesame oil (just a tiny)
  • sesame seeds

Broil for 10-15 minutes on high or until salmon is cooked through.

Random Veg Stir-Fry

  • 1 can green beans
  • 1 bag of frozen tri color peppers- Trader Joe’s
  • 1 box of chopped broccoli
  • 2 cans of sliced water chestnuts
  • hot and spicy stir fry packet – dry seasoning
  • soy sauce
  • 1 tsp sesame oil

Cook all veggies with seasoning until desired softness and flavor.

Brown Rice


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5-Star Dinner

Somehow I am a day behind on the dinner postings. So last night’s dinner was an experiment! It was inspired by Erica from Itzy’s Kitchen and No Meat Athlete . Before school yesterday, I marinated a piece of salmon in salsa. I was not sure what I was I was going to do with it but we had Asian and BBQ already this week so I wanted something different.

While searching some of my favorite blogs I came across Erica’s corn pancakes with a link to the recipe on NoMeatAthlete. I immediately thought they looked delicious and had an idea.

I made the corn pancakes with the following – they are slightly different than the original recipe because I omitted corn (didn’t have any) and oil and butter because I wanted to see if they would work without the added fat. Also, I used skim milk instead of buttermilk.

So my recipe included:

  • 2/3 c. cornmeal
  • 2 tbsp. whole wheat flour
  • 1 c. skim milk
  • few squirts of lemon – into the milk (to replace the buttermilk)
  • chili powder
  • salt and pepper
  • 1/2 can of green chilis
  • 1 egg white
  1. Spray a non-stick pan and cook like a pancake!


Delicious, right?! I loved it, it was so much better than polenta!

So then I took the pancake, and following Matt’s lead, I spread refried beans mixed with green chilis on it. Then placed it on a bed of spinach – for extra greens.


The next layer of this delicious experimental meal included a tomato from my garden and a ripe avocado.


All of that goodness was topped with my salsa salmon which I broiled for about 10-15 min.


And here is a side view from Brady’s plate:


Overall, it was a simple and different dinner that we are definitely making again!   

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Today, the first day of school, went fast in a crazy/exciting/hectic kind of way. My kids are all very interesting (in both the good way and the bad way) :). I think they will keep me on my toes at all times!

So when I got home from school I was excited to make dinner – after my 3 mile run/walk that counted as my workout for the past 2 days, I am hoping to get back on track tomorrow. I had marinated some salmon in soy sauce, maple syrup and sesame seeds last night. I quickly threw the asparagus into the broiler with the salmon, added some quinoa and fresh tomatoes and a little chopped basil and Voila! Done!

Now I am about to hit for the night so I can squeeze in an early morning workout tomorrow before school. Ill be back tomorrow with some packed lunch ideas!

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Here is a super easy meal that you can make with only a few ingredients and a little time.IMG_5064.JPG

Super Simple Soy Salmon

  • 1 or 2 pieces of fresh salmon
  • 3 tbsp. soy sauce
  • big drizzle of maple syrup
  1. Simply marinate the salmon in the soy sauce and maple syrup
  2. Broil the salmon for about 12 minutes. The sauce will get black but not burn and the fish will stay really moist and flavorful.

Super Simple Broccoli Water Chesnut Salad

  • 3 c. of broccoli
  • 1 can of water chesnuts
  • sesame seeds
  • 1 tbsp. sesame oil
  • 1 tbsp. rice vinegar
  • 1 tbsp. soy sauce
  • red pepper flakes
  1. Heat the broccoli for a minute in the microwave so it getting tender.
  2. In a pan, mix oil, soy sauce, vinegar and sesame seeds. Heat.
  3. Add broccoli and water chesnuts.
  4. Warm up together and add red pepper flakes.

Serve with leftover quinoa or make a fresh batch by cooking 1 part quinoa with 2 parts water!

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Today was a good day. I ran about 6 miles with Katie this morning, after a delicious mug of iced coffee.

Then I …

  • watered the plants, especially the garden
  • weeded
  • vacuumed the whole house
  • dusted the down stairs
  • cleaned out my hair stuff – headbands and ribbons I don’t use anymore
  • folded laundry and put it away
  • washed the kitchen floor
  • cleaned the bathrooms
  • wrote a few belated thank you notes
  • unloaded the dishwasher
  • painted the mudroom
  • wrote a grad school paper on Increasing Reading Comprehension

I didn’t really leave the house today because I had a ton to do and if I went anywhere, chances are, I would have ended up shopping!

Somewhere in the middle of the list of things I was doing, I stopped for lunch. The perfect lunch. A repeat from last night’s dinner with the addition of some sprialized beets.


IMG_5002.JPG IMG_5003.JPG

In the collard greens:

  • hummus
  • guac
  • refried beans
  • spiralized beets
  • mango salsa
  • a spoonful of rice
  • spicy taco sauce

Lunch Dessert:


Cherries, Strawberries and AB

Then I had a purple monster(blueberries, banana, Vega Smoothie Infusion, almond milk) around 3:30pm, while I was working on the paper. It was the perfect day to sit outside on the deck and write, warm and sunny but not hot and sweaty.


Then Janelle, Brady’s sister, and I rode on the bike path for about an hour. When we got home, we were hungry!

I have an obsession with cookbooks and cooking magazines, as I assume many people who read food blogs do, and Brady called me out on it this weekend. We were driving to the lake and as always, I was looking through a magazine ripping out recipes I want to try. Brady looked over at what I was doing and said “why don’t you every make any of the those recipes, you are always finding them.” True. Very True.

So tonight I made my own adaptation of Cous Cous Cakes from this month’s Cooking Light. We enjoyed these little cakes/piles of whole grain goodness, with salmon.


Balsamic Honey Salmon

  • balsamic vinegar
  • honey dijon mustard
  • honey
  • salt and pepper

Cover salmon with the listed ingredients and marinate all day!

Quinoa Cakes – adapted from Cooking Light’s CousCous Cakes

  • 1 c. quinoa cooked in 2 c. water
  • 4 fresh basil leaves chopped into little pieces
  • 3 small peppers, chopped into little pieces
  • 2 egg whites
  • 2 laughing cow light cheese wedges
  • salt and pepper
  1. Mix cooked quinoa with above ingredients.
  2. Spoon quinoa mixture into a sprayed frying pan.
  3. Let quinoa cook until golden brown on one side and the egg white is cooked.
  4. Serve warm!

* I believe these should be fried a little bit, but I didn’t want to do that so they fell apart. Next time, I will put them on for longer before flipping them!


This recipe was great and I am excited to try some of the other 4083508243 recipes I have ripped out over the past few years!

I am off to do an online grad school chat and visit our neighbors new baby!


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After returning home from our 6 hour drive from Nashville, we unpacked and relaxed. We were both sore from being in the car for so long. I decided to go for a 3 mile jog to get some of the lactic acid out of my legs and hopefully make going down the stairs easier tomorrow.

While I was gone, Brady set to work on dinner. This is what he came up with. It HIT the SPOT!

IMG_3415.JPG cu

This salad included:

  • romaine
  • spinach
  • arugula
  • grilled salmon
  • avocado
  • tomato
  • chickpeas
  • grilled sweet peppers
  • black beans
  • quinoa
  • mango-peach salsa
  • cucumber

It was just what I needed.

Tomorrow’s lunches are packed with leftovers and ready to go. My kids have their huge state test – the Ohio Achievement Test (OAT) tomorrow so I am hoping they got to bed early tonight!

🙂 Hope your Monday is great!

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