Alaskan Salmon with Mustard Chive Yogurt Sauce

salmonyogurt

These past two months I have focused on eating clean and healthy as often as possible.  My healthy eating tends to be not as strict on the weekends, but I figure that is okay as long as I am focused on healthy eating during the week.  I also have been working out about 3 times per week.  The number on the scale doesn’t seem to want to budge.  It’s frustrating and I know I shouldn’t go by the scale, but I am human.

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Picking up a 4th work out day each week hopefully will help as well as learning a bit more about nutrition.  I recently finished reading the book Clean Green and Lean.  The book is a bit extreme with clearing out the toxins – no candles (combustion fumes), get rid of all carpet (ok I don’t have the funds for that project), no febreeze spray.  I mean some points in the doctor’s book were at bit extreme.  However, he definitely explains the benefits of eating certain foods organically and what foods to avoid entirely from your diet.

There’s a portion of the book that discusses fish and how farm raised salmon contains a lot of toxins.  I knew this from reading other articles and nutrition books, but this book had a lot more detail on the subject.  Although it is cheaper and bountiful, the benefits seem to be not worth it.  The night I finished the book I went to the store and stocked up on organic produce, Alaskan salmon and other organic goods for the week.  In a future post, I will what foods I always buy organically and what ones are clean enough to buy regular.

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I love this recipe for a simple weeknight meal and also when you aren’t interested in making a fuss in the kitchen.  The Mustard and Chive sauce is not cooked at all and the salmon is baked or grilled in under 10 minutes.  Prepare this simple meal on a hot night to avoid having to use much heat.  The oily, protein-rich salmon is complemented nicely with the creamy, slightly spicy, fresh lemon sauce.

Do you eat organically?  If so, what foods are your MUST eat organic?

salmon with mustard chive sauce

Recipe by: Sara
Prep Time:  5 minutes   |||   Cook TIme: 8-10 minutes   |||   Servings: 4  |||   Difficulty: Low

Ingredients:
4 Alaskan salmon fillets
1 lemon
1 cup plain Greek yogurt
2 Tbsp chives, chopped
1 Tbsp dijon mustard
1 tsp olive oil
pinch of cayenne
sea salt
black pepper

Directions:
1.  Preheat the oven to 350 degrees or grill to medium heat.
2.  Season the salmon with salt and pepper.
3.  Cut 1/2 of the lemon into thin slices and place on top of the salmon.
4.  Bake or grill for 7-10 minutes, depending on thickness.
5.  Meanwhile, in a bowl combine the yogurt, chives, juice of lemon, mustard, oil, salt, pepper, and cayenne.
6.  Once salmon is done, top with yogurt sauce and serve with a lemon wedge.

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Enjoy

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Pretzel Chicken ::: Recipe Fail

IMG_3202Before I post on the blog, I do my fair share of research for each recipe to maximize my results.  I want to post delicious recipes that need no adjustments.  This recipe was no exception.  For a few days, I looked at different recipes, came up with my own twists, and thought I had myself a unique and easy chicken dish.  However, when we sat down for dinner (that smelled amazing) we were all a bit disappointed.

I started by making a honey mustard sauce to coat the chicken.  I used store-bought honey mustard which I think is mistake #1.  I combined honey mustard, white vinegar, touch of oil, and water together in a food processor.  I think poured this mixture over the chicken.

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I let it sit for about 10 minutes then I used my two fingers to draw off as much of the sauce as possible.  Then the chicken breast was dunked into 4 cups of crushed pretzels and placed into a roasting pan.

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I baked the chicken until it was done [well, two were done and Bryan’s was not and he never told me he was eating raw chicken!!! poor thing]

The presentation looked beautiful and like I said it smelled lovely too.  However, it just wasn’t what I expected.  Below, I have listed my pros and cons and my “next time changes”.  Do you have some advice for Not So Doughie?  Leave a comment on this post for me!  I really want this recipe to work out as it sounds amazing, right?

I am going to try to link-up with some other food bloggers to maybe start a “Recipe Fail Friday” where we post our failures and can suggest ways to make it better.

THE NEGATIVES
The honey mustard used in place of the egg made the chicken a bit too sweet.
The chicken came out dry.
The pretzel taste was too overpowering.

THE POSITIVES
The pretzel coating actually stuck to the chicken.
It had a very nice crunch to it.

NEXT TIME CHANGES
Use a flour and egg dredging process instead of the honey mustard sauce. [flour, egg, pretzel mixture].
Use a mixture of pretzels and panko bread crumbs instead of just pretzels.
Pulse the pretzels in the food processor to fine crumbs.
Serve with honey mustard dipping sauce.
Make my own honey mustard.

I was hesitant to post this failure because like I said, I want to show my readers great recipes to try.  However, I am only human and failure happens.  I look forward to your advice!

Are you a food blogger and have failures in the kitchen?  I am thinking about creating a “Recipe Failure Friday” Link-Up where we post pictures and a description of our failed recipes and others can post advice for improvement.  If you are interested in co-hosting a link-up like this with me, send me an email here.

Until next time,

xoxosara

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Chicken & Waffle Bites

{the perfect combination}

Chicken & waffles have been all the rave lately in the foodie world.  The trend perhaps is starting to fade, but I am just now jumping on the band wagon.  For our Halloween pot luck last weekend, I made chicken & waffle bites.  I always try to be really creative when it comes to our work potlucks because everyone seems to bring in the normal, boring items.  Come on people a bag of pretzels just isn’t going to cut it (says my snobby, foodie self).  I put together the little mini sandwiches the night before and kept them in the fridge until the morning.  I packed them into a crock pot which I kept on my desk on warm until it was time to feast.  They definitely were enjoyed by my coworkers, most had never heard of the combination yet so they thought it was very unique.  However, I will say that they were much better served right after preparation.  I had one after I had assembled them and they were terrific.  Perfectly warmed, crunchy from the waffle, sweet from the honey – a terrific pairing.  

If you are looking to impress a dinner group, your husband/wife, or kids these are definitely a winner.  Typically, you will see the chicken fried if spotted on a menu, but I wanted to be not so doughie so I used my usual oven fried chicken recipe.  If you are looking for something a bit more “authentic” use your favorite fried chicken recipe for the chicken component of this recipe.  The added crunch of the fried chicken would be quite amazing so when I am feeling doughie I will give that version a try and repost.  There are so many different ways this appetizer can be prepared.  The preparation of the chicken, the waffles, the sauces, etc etc.  For my first version, I decided to use frozen mini waffles.  However, someday I want to make homemade waffles, perhaps with chives and BACON – I need a waffle maker for this preparation though.  In addition, I used a honey mustard chive smear for the condiment part of my mini sandwich.  I really enjoyed these yummy bites and look forward to making them again.

CHIXWAF

 {Click here for the recipe}

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