Tag Archives: Simple Dinner Ideas

Baked Lemon Caper Salmon with Sweet Potato Wedges

See, I wasn’t lying when I told you I’d have some more posts for you soon. Here is a meal with relatively straightforward and simple preparation. I made this tonight actually, I hardly ever post something the same night I made it. Something like this, is typical fare for a busy night. Not a whole lot of chopping, and easy to multitask. I’ve been making a lot of chicken and beef lately, so going with the salmon was a nice departure.

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For the salmon, I lined a glass baking pan with foil and pre-heated the oven to 350 degrees. I placed the salmon, skin side down, in the pan, and seasoned it with salt, pepper, ginger, and a dash of thyme. I drizzled a little lemon juice over it, and sprinkled some capers. Then I covered the pan with more foil, and baked until the fish was flaky – about 30 min.

While the fish was cooking, I peeled two sweet potatoes and cut them into large chunks or wedges. I also cut up a shallot and two garlic cloves. heating some duck fat in a pan, I threw them over medium heat, stirring and flipping occasionally until the potatoes were soft and the garlic and shallots were caramelized and toasty. I seasoned them during cooking with salt, ginger powder, and paprika.

That’s it….easy breezy!


Easy Grilled Tuna

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Monday my refrigerator was pretty bare, so dinner was simple but fun. I’ll try and include more posts like this, instead of sticking only to full blown “recipes” – since I realize we are all busy people, and simple dinner ideas are a good thing to have! With that being said, the George Foreman grill is seriously a great tool for quick dinners, and along with my electric griddle and crock pot, an invaluable gadget in my kitchen arsenal.

Anyway, I thawed a package of tuna steaks that I got from Trader Joe’s in the refrigerator overnight. While the grill heated up I quickly marinated them in a zip-lock with a combination of random but intuitive things, giving them a nice sweet and savory touch of flavors.

  • coconut aminos
  • ginger powder
  • cayenne pepper
  • salt
  • black pepper
  • rosemary
  • thyme
  • coconut milk (Trader Joe’s Light)
  • stone  ground mustard

I stuck them on the grill until they were cooked through. If you like, you can even put some additional mustard on after it’s done. For side dishes, I just did some cucumber salad (an easy mixture of cucumber, celery, and onion – with coconut aminos, olive oil, and apple cider vinegar) and some ginger seaweed sauerkraut stuff I got at Wild By Nature up the block. I love fermented foods.

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Farm Stand Salad with Honey Hot Cod

Here is a little something I pulled together last night. I wanted to keep it fairly simple. Now I normally don’t add any sweeteners to my recipes – but I added a tablespoon of raw honey to this one. It’s still Paleo compliant, but it’s not Whole Life Challenge compliant because of that. For the fish, I have some things to tweak next time, mainly I think I would put the sauce on after the fish is on the plate – just because the fish gives off a lot of liquid, and waters it down. You can experiment with it. I thought it was good enough to post, and my boyfriend was like “That was really good”…so maybe I’m just being overly critical.

I actually wanted to highlight the salad today. It wasn’t crazy involved, but most of the ingredients came from the local farm stand, which is a practice I want everyone to start trying to implement. Eating seasonally is not only important for nutrition and budget, as the fresher ingredients are often cheaper and more nutrient dense in season, but it’s important to support your local farmers and farm stands, because generally the food you find there is way fresher, and way better than anything you will find in your local big chain supermarket.

I bought some beautiful arugula, red leaf lettuce, and cucumbers from the farm stand. The shallot also came from a trip there earlier in the week. The only things I added that did not come from there, was the tomatoes, some celery, and some fermented ginger carrot.

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  • Arugula
  • Red Leaf Lettuce
  • Shallot
  • Cucumber
  • Tomato
  • Celery
  • Fermented Ginger Carrots

Dressing – Olive Oil, Coconut Aminos, Lime Juice

It was beautiful and fresh, and the arugula had a wonderful full flavor spice to it that really complimented the light and refreshing taste of everything else! I think in the past I have only had baby arugula, which I love, but I didn’t realize how wonderfully strong the flavor is when full-grown!

So to go with it, I baked some Cod Filets. To make the sauce, I placed a glass bowl over a sauce pan, and set the stove to Hi. I added a tablespoon each of duck fat and raw honey, then added a few good shakes of hot sauce. Next time I am going to put the sauce on after baking, because as you can see by the picture, the liquid from the fish seriously diluted it. It was subtle and nice though. I topped with half an avocado for some added good fats.

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