Let's Talk BBQ
Recipes => Recipes => Healthy Alternatives => Topic started by: Smokin Don on April 25, 2014, 02:53:09 AM
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Apr 24 2014
I fixed tonight’s supper on a healthier note; wild caught sockeye salmon over rice and a Brussels sprout salad. The salad I adapted from a recipe I got from attending a cooking school at Bon Ami Gabi restaurant, in Las Vegas.
The salmon was frozen skin on filets I had thawed out. I marinated the salmon with Lawry’s teriyaki with pineapple for 30 minutes. The rice was Zatarain’s New Orleans style yellow rice done in my rice cooker.
I made up the vinaigrette, cleaned and sliced the Brussels sprouts and mixed them about 2 hours before supper. I fried up the bacon and saved in the fridge. I found some salad topping that was pomegranate flavored dried cranberries and sugar coated walnuts so I didn’t have to roast walnuts.
After getting the salad ready I worked a couple hours staining the tile grout in our foyer. That’s major work for this ole man down on my hands and knees. I wanted to do the salmon on my new Weber gas grill but we were getting some sprinkles and I was tired so I did the salmon in a Lodge steel skillet stovetop. I sprinkled on some Penzey’s Fox Point seasoning and did them in some olive oil for 6 minutes skin side down, and then I turned for 3 minutes. I removed the skin and flipped back for a minute before serving.
The wife and I both enjoyed this meal. For healthier I think this is my favorite meal, fish over rice and a good salad. If you want healthier yet omit the bacon on the salad; but it’s so good!
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(http://i1039.photobucket.com/albums/a474/deains/Healthy%20Cooking/_4241765_zpsec36322f.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Healthy%20Cooking/_4241768_zpsd9dafa6e.jpg)
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Smokin Don
Salad Recipe:
Brussels Sprouts Salad with, cranberry, walnuts, and bacon
Mustard Vinaigrette
Ingredients:
1 Tbs. Honey
3 Tbs. Red Wine Vinegar
2 Tbs. Fresh Lemon Juice
1 Tbs. Lemon Zest
½ tsp. Ground Pepper
1 tsp. Dijon or good German Mustard
1 Tbs. Garlic, minced
1/2 tsp. Kosher Salt
1 Cup Extra Light Olive Oil
Place first eight ingredients in a large bowl, whisk & add oils whisking until emulsified.
Or as I do, place all in a mason jar with a lid & shake well. Needs to sit at least one hour & store in fridge.
Salad
Ingredients:
1 pound Brussels sprouts separated into leaves or sliced
2 Tbs. Dried Cranberries
2 Tbs. Walnut Pieces, toasted
Bacon Lardons to taste. (optional)
Mustard Vinaigrette
Clean & core Brussels sprouts and separate into leaves. 1 lb. should be plenty for 4 servings. Place leaves in boiling salted water for 15 seconds, drain & cool. Dice 4 to 6 slices of bacon & render until crisp. Toast walnuts in a 300 deg. oven for 8 to 10 min.
All could be prepared in the morning & assembled for dinner.
Note: If you are in a hurry slice the Brussels sprouts about 1/8 inch. It takes a lot of time to separate into leaves but it is better.
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I'd eat the Brussels just to get some of the rest of that.
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That's a fantastic looking meal, Don.
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That looks real tasty and healthy Don. Bookmarked!
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I'm not a big fan of fish but that sure does look good Don!!
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mamma mia . lucky i am going to have supper just now .
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Looks great and I love brussel sprouts too. ;)
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Looks great and I love brussel sprouts too. ;)
Times Two ;D and bookmarked
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I'm not a big fan of fish but that sure does look good Don!!
Yep
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Hold the bussel sprouts, but I'll take some of the rest.
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That looks real tasty and healthy Don. Bookmarked!
Ditto! Ive been looking for nice healthy,FILLING dinners,this one is getting added to the list.I LOVE love love love love Brussells Sprouts.
And peas. ???
The future rejuvenated healthier new Spuds and family thanks you.
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That looks great Don! Real nice job! :P
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I will take my salad with just the bacon Don :P
The fish looks outstanding!