Alaskan Salmon with Mustard Chive Yogurt Sauce

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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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Grilled Mahi Mahi with Mango Curry Sauce

{food so nice, they named it twice}

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I am so glad that the weather is finally warm.  Although still not my optimal temperature, it has been really nice to soak up the vitamin d.  On Easter Sunday, my poor pale skin got fried.  We were outside at Bryan’s grandparents the whole day and I didn’t even think twice about my white skin seeing sun for the first time in forever.  Needless to say, I didn’t put sunscreen on and my chest and forearms decided to turn bright red.  Luckily, my wonderful coworker brought me a cute little aloe plant for my birthday that I was able to smear on my burn.

Anyways, moral of the story:  wear sunscreen.

Beautiful weather in my eyes means using the grill to whip up dinner.  I love when Bryan uses our charcoal grill because the flavor is absolutely delicious, but sometimes it is just easier to use the propane grill.  I still get a great grilled taste so it works for me.

While at the store deciding on dinner – which was going to just be grilled chicken – I came across some beautiful, very on sale pieces of Mahi Mahi.  I bought these two fillets for a total of $7.45.  I even went as far as asking the meat guy if there was a reason they were so cheap.  He said it was simply the deal of the day.  I didn’t want to buy them and learn the cost was so low due to being old or whatever.  However, they did not have an fishy odor so I suppose a deal it was!

IMG_3952So out went my idea for a simple grilled chicken dinner with a side of green beans.  My creative juices started to flow and I decided I would top the fish with a mango avocado salad.  However, when I got home as I fished through my cupboards I came across a can of coconut milk.  I changed my direction a little bit and opted to create a mango coconut sauce.  The sauce was very sweet so to balance the flavors I stirred in some curry powder and WOW it was delicious.

I am not the biggest fan of curry flavor, but I do like it in small doses.  This sauce is a perfect example of curry being utilized in a subtle, but bold way.  All of the different spices in the curry plus the sweetness of the mango complement each other nicely.  A sauce with sweet, spicy, and salty notes – what more could you want?

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I served the fish with a side of quinoa and some sauteed broccolini [will be posting this recipe soon].  The fish is very hearty and this healthy meal left me very satisfied.  So if the sun is shining in your neck of the woods, dust off your grill and throw on some fish.  This sauce can easily be used on any type of fish or even chicken breasts.

Grilled mahi Mahi with mango curry sauce

Recipe by: Sara
Prep Time:  10 minutes    |||     Grill Time:  9-12 minutes   |||    Servings:  4   |||   Difficulty Level:  Low

Ingredients:
4 pieces of Mahi Mahi
salt and pepper
1 mango, peeled and cut into pieces
1/2 cup light coconut milk
1/2 cup water
2 Tbsp cilantro, chopped
1 Tbsp curry powder
1/4 cup cherry tomatoes, quartered [optional]

Directions:
1.  In a food processor combine mango, coconut milk, water, cilantro, and seasonings.  Pulse until smooth and season with salt and pepper.  Store in fridge until ready to serve.
2.  Sprinkle the fish with salt and pepper.
3.  Heat grill to a medium flame.
4.  Place the fish on an angle,tops side down first.  Grill for 3-4 minutes.
5.  Turn a quarter and grill another 3 minutes.
6.  Flip the fillets and grilled 3-4 minutes or until just cooked through.
7.  Drizzle the sauce over the fish and top with cut tomatoes.

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Enjoy!

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Pepper Crusted Sirloin with Cabernet Mushroom Sauce

{weeknight fancy}

Similar to healthy, fancy is also easily obtained.  Sometimes I crave a juicy medium rare steak, but a $30+ filet mignon dinner isn’t in my weekly budget.  So I wait and wait and wait until I see any type of tender beef on sale at the market.  I was planning on making a spicy sausage and spinach pasta bake, but at Hollywood Market the boneless sirloin was on sale.  I swiped a nice piece and changed my mind on dinner.  Instead of Italian, it was fancy steak for dinner.  I knew my family would be pleased with the change in plans as steak is always a pleaser.  I wanted to pair the steak with a robust sauce as the sides that night were light steamed broccoli.  The game plan:  Cabernet Mushroom sauce.  This sauce is so simple to make and *in my opinion* are restaurant worthy.  Since it was too late to marinate the steak, I decided to go with a pepper crusted flavor – easy just crush up some peppercorns on hand.  I had a medley of red, white, green, and black peppercorns so I used that to crust it.  I had a helper to assist in fancy dinner night.  Although people say to avoid red meat to be healthy – I strongly disagree.  It is something to eat in moderation and to eat lean.  The boneless sirloin had enough marbling for a tender slice and did not have any fat.  The beef gave my family a nice large helping of iron and protein.  If you are looking to please someone with a meal, entertain guests, or simply are just craving steak, this is your recipe.  It is easy, quick, and very elegant.

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{Click here for the recipe}

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