Salmon with Fennel Tomato Pasta

My husband and I love to have this meal for a date night-in–something about it just feels so decadent.  Of course, any big bowl of pasta makes me happy, but this recipe is a favorite, topped with salmon and full of veggies and…anchovies.  Okay, I know some of you may cringe at the thought of popping open a can of anchovies, but I promise they are amazing!!!  They melt right into the sauce and add just the right amount of salty, savory flavor–the perfect thing to stand up to sweet fennel and acidic tomatoes.  Give it a try, and I know you’ll love it as much as we do!

Salmon

-1 lb salmon, cut into 4 pieces

-1/4 c. canola oil

-2 Tbsp lemon juice

-1 tsp salt

-2 cloves minced garlic

Add all of the ingredients into a Ziploc bag, toss around a little so the marinade coats all of the salmon, and place in the fridge for as little as 30 minutes or up to 4 hours.

Fennel and Tomato Pasta

-1 package of gluten free pasta

-salt to taste

-1 tin of anchovies

-2 Tbsp olive oil

-3 cloves minced garlic

-1/2 bulb of fennel, fronds included

-1/2 can diced tomatoes

-1/4 tsp crushed red pepper

-1/2 tsp sugar

-1 lemon, juice and zest

-1/2 c. toasted bread crumbs

Prepare your pasta according to the instructions on the box–just make sure the water tastes like the sea–every chef says this, so obviously I want to as well!  Basically you just want the water to be very salty.  This is the only time the pasta can really get flavored, so don’t skimp! Then set it aside.

For the salmon, heat a pan over medium heat.  Remove the salmon from the marinade and put them straight into the pan.  The canola oil from the marinade replaces any extra oil you would normally add to the pan.  Let the salmon cook for about 6 minutes on both sides, this may vary depending on the thickness of your salmon.  Set aside.

Heat a large saute pan over medium heat and add the anchovies and the olive oil.  Next add the garlic and saute until fragrant, about a minute.  Use your spoon to break up the anchovies as they cook.

Thinly slice the fennel bulb–a mandolin works great here but is not necessary.  Chop the fennel fronds and set them aside for garnish.  Add the sliced fennel to your pan and let it cook until caramelized, about 10 minutes.  Next add a little salt to taste, red pepper flakes, sugar, and tomatoes, juice included.  Allow this mixture to reduce slightly, about 5 minutes.  Drain your pasta and add it to the pan with the juice of the lemon.

For the breadcrumbs, I like to keep the ends of my gluten free bread in the freezer.  Then I just blitz them up and toast them in a pan with a little olive oil.  Once they’re nice and toasty, combine them with the zest of the lemon and a little salt and pepper.

To serve, plate the pasta, top it with the breadcrumb mixture, next the salmon, and finally the fennel fronds.  Enjoy!

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Quick Roasted Salmon Over Spinach and Grapefruit Salad

Making healthy food choices is always a goal of mine, but now that I’m pregnant I have a much bigger reason to focus on it!

There are just SO many pregnancy rules these days, it’s really exhausting – everyone has opinions and does things their own way. I’m trying to follow just a couple of reasonable rules: everything in moderation, be mindful of what I am putting in and on my body. As you can see these are normal food/life rules to follow as well. I made this salad last week when all I wanted was takeout, but I knew I had a few things already at home that could turn into a tasty and nutritious dinner. Salmon – lean protein and omega 3s, spinach – folic acid and iron, grapefruit – vitamin c, etc.

 
Quick Roasted Salmon Over Spinach and Grapefruit Salad

Ingredients:

Salmon

One grapefruit, segmented

Spinach or spinach/arugula mix

Feta crumbles (leave off for dairy free option)

Nuts of some sort, I used pepitas but anything salted and toasted will do the trick to add the necessary crunch

Dressing:

Olive oil – 1 part

Red Wine Vinegar – 2 parts

Small squeeze of juice from the Grapefruit

Kosher Salt

Freshly Ground Black Pepper

Salmon:
Small sprinkle of our Homemade Taco Seasoning (side note — I keep a batch of this seasoning in a ball jar with my spices because I love it so much, and it makes it so much easier just to have it)

Touch of salt and pepper

Drizzle of olive oil

Directions:

Preheat oven to 375

Line baking sheet in aluminum foil for easy clean up
Place salmon skin side down, if no skin spray aluminum foil so it won’t stick. Roast for 375 for 8-10 minutes

Remove skin with spatula (should be easy when lifting salmon from the baking sheet) then place warm salmon on top of dressed salad.

Enjoy!

Cioppino

Oh January!  The air is crisp and haunted with daunting thoughts of New Year’s resolutions.  I am all for pulling out my yoga mat, and of course we’re always looking to eat a little healthier, but at what cost!  My goal this year is to make healthy food that I’ll actually want to eat!  Flavorful food that you will look forward to cooking and eating is the key to sticking with any diet, and this cioppino really hits the spot.  This warm Italian seafood stew is full of seafood, veggies, and a little wine, so it’s pretty much the best thing you’ll ever eat.  I’m not exaggerating when I say this is one of the best things I’ve ever made.

Cioppino

-3 Tbsp olive oil

-5 cloves garlic, chopped

-1 yellow onion, sliced thin

-1 fennel bulb, chopped

-1/2 tsp salt

-1 tsp crushed red pepper

-1 1/2 c white wine

-2 28oz cans whole peeled tomatoes

-7 c fish stock

-1 lb mussels

-1 lb shrimp, shelled

-1 lb cod (or other firm white fish), cut into 1-2 inch pieces

-Tarragon, chopped fennel fronds, and lemon wedges to garnish

Add the olive oil, garlic, onion, fennel, salt, and red pepper to a large stock pot over medium heat.  Allow these to soften and lightly brown, about 12-15 minutes.  Add the wine and tomatoes, slightly crushing the tomatoes with your spoon.  Let this all simmer away for about 20 minutes.  Next add the fish stock and simmer for 45 minutes to an hour.  It can be a little tricky to find fish stock (I actually ended up making mine), but if you can’t find it, just use vegetable stock instead.  Now it’s time for the seafood!  Add the mussels first and cover the pot.  Let this cook for about 5 minutes and then add the shrimp and cod.  These should really just take about 5 minutes more to finish cooking.  Absolutely feel free to use different seafood (clams, scallops, halibut, etc.) depending on what you like and what is fresh in your area.   When you’re picking out your seafood, check out what’s fresh, but don’t forget about the frozen section too for all types of fish and even mussels!  Finally just garnish with fennel fronds and tarragon plus a squeeze of lemon and serve with crusty bread for dipping.  Enjoy!

Step 1.  Chop and caramelize veggies.

Step 2.  Add tomatoes and wine and let simmer.

Step 3.  Add fish stock and simmer.

Step 4.  Add seafood and cook through.

 

Step 5.  Garnish and enjoy!

Turkey Meatballs and Tomato Sauce

All I can think about while it’s this cold outside is comfort food.  We all have our favorites, but recently spaghetti and meatballs has become something I’m constantly craving.  Classics like this are just perfect for this cool weather, but they are usually on the heavier side.  With just a few tweaks (like substituting turkey for red meat, spaghetti squash for pasta, or homemade sauce for store bought), you can make a much healthier meal that’s still just as satisfying.

Turkey Meatballs

-1 lb ground turkey

-1/4 large onion, finely diced

-4 cloves of garlic, finely diced

-1/4 tsp Italian seasoning

-1/4 tsp crushed red pepper

-1 egg

-1 Tbsp tomato paste

-1/2 c breadcrumbs, I used gluten free Udi’s Bread for these

-2 Tbsp milk (I used unsweetened almond milk)

-1/4 c chopped parsley

-1/2 tsp salt

-pepper to taste

Combine all ingredients in a large bowl.

Shape into golf ball sized balls and place on a lined and greased baking sheet.

Bake at 375 for 25 minutes.

Tomato Sauce

-1/2 onion, finely diced

-3 tsp olive oil

-3 cloves of garlic, minced

-2 Tbsp tomato paste

-2 c. tomato puree

-1/2 tsp Italian seasoning

-1/2 tsp crushed red pepper

-1/4 tsp sugar

-salt and pepper to taste

-parsley to garnish

Add the onion and olive oil to a sauce pot.

Saute over medium-low heat until onions are translucent, about 5 minutes.

Add the garlic and simmer for 1 more minute.

Add the tomato puree, tomato paste, Italian seasoning, crushed red pepper, sugar, salt, and pepper.

Simmer on low heat for about 30 minutes so the flavors have time to develop.

Serve the sauce and meatballs over your favorite pasta and garnish with parsley. Enjoy!

Tuesday’s Table: Butternut Squash Soup

Oh chilly weather! You are just making me so happy.  Let the warm weather foods commence!  Butternut squash soup is one of my favorite things for this time of year.  Not only is it amazingly comforting, but it’s also incredibly healthy!  This version contains no added butter or cream, and trust me you won’t miss it.  Plus, it freezes perfectly, so feel free to make a giant batch and store it away for later in the season.

Butternut Squash Soup

-1 large butternut squash

-1 medium yellow onion, diced fine

-2 inches ginger, minced

-2 tsp olive oil

-6 c. chicken stock

-salt and pepper to taste

-cashew and green onions to garnish

Peel and roast the butternut squash until fork tender.  Often the peeling and cutting can seem almost impossible, so I like to pierce mine with a fork first and microwave it for about 3 minutes before peeling it, cutting it in half, and removing its seeds.  Then place it in a 400° oven for about 45 minutes.  Next chop it into chunks.

While the squash is cooking, dice the onions and ginger, and get them in a large pot with the olive oil.  Cook them over a low heat until the onions are translucent.  Then add the squash and the stock.  Let this simmer for about 45 minutes.  Then puree the soup with an immersion blender or in your regular blender, but if you are using your regular blender be very careful!  You don’t want your blender to explode on you while you’re blending a hot liquid, so proceed with caution.  I like to just blend a little at a time and hold the top of my blender down with a kitchen towel.

Return the soup to your pot and season it with salt and pepper.  Garnish with chopped

cashews and green onions.  Enjoy!