I love salmon. It has great health benefits and tastes great!
This recipe was super fast to make- although our filets took a couple of extra minutes to cook all the way through. The rub was really tasty and the best thing is I already had all the ingredients in my pantry. The lime and peppercorn flavors really compliment each other.
The potatoes were heavenly! The blue cheese adds a unique flavor to a traditional side dish. I added a smidge more garlic to the potatoes.
Ben loved this meal- I think he ate the whole thing in 15 minutes!
Broiled Salmon with Peppercorn Lime Rub
Ingredients
4 (6-ounce) salmon fillets (about 3/4 inch thick)
Cooking spray
2 teaspoonsgrated lime rind
1/2 teaspoonkosher salt
1/2 teaspooncracked black pepper
1 garlic clove, minced
Lime wedges (optional)
Preparation
1. Preheat broiler.
2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired.
Nutritional Information
Amount per serving
Calories: 228
Fat: 9g
Saturated fat: 3.7g
Monounsaturated fat: 6.6g
Polyunsaturated fat: 6.7g
Protein: 34.1g
Carbohydrate: 2.2g
Fiber: 0.6g
Cholesterol: 100mg
Iron: 0.8mg
Sodium: 336mg
Calcium: 28mg
Mashed Potatoes with Blue Cheese and Parsley
Ingredients
2 poundsred potatoes, cut into 2-inch chunks
2 garlic cloves, peeled
1 cup(4 ounces) crumbled blue cheese
1/2 cup1% low-fat milk
2 tablespoonschopped fresh parsley
1/4 teaspoonfreshly ground black pepper
Preparation
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.
I decided to start this blog for a couple of different reason.
1.) My hubs and I love food.
2.) I'm learning to love cooking. Not just baking- but actually cooking! When I was single, I made grilled chicken breasts about 5 nights a week, so i'm starting to broaden my horizons.
3.) One of our resolutions for 2012 is to eat healthier. But i don't feel like that limits us to plates full of broccoli
4.) I thought it would be fun to document this journey and share a few great finds that are also healthy
So, here we go!
On the menu:
Herb and Goat Cheese Stuffed Chicken Breasts
Sauteed Asparagus Spears
I've never stuffed chicken breasts before, so i was a little nervous going into this one. In some ways it was easier than expected but also harder than i expected! Based on the directions, I thought that 1 toothpick would easily hold the stuffed chicken together. Well, I ended up needing 3 toothpicks per breast! So if you try this recipe, it's probably a good idea to have a few extra toothpicks around. I wasn't a huge fan of the mint so next time i'll probably cut that down a bit. But overall, it was pretty tasty!
Ingredients
1/4 cup panko (Japanese breadcrumbs)
2 tablespoonschopped fresh mint
2 tablespoonschopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoonkosher salt, divided
Preparation
1. Preheat broiler to high.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
Yield:4 servings (serving size: 1 chicken breast half)
