Molasses Stout-Glazed Salmon

Several times a year we visit dear friends in Omaha where our weekend is spent catching up on life, watching TV and movies, letting the kids play (i.e. run around like crazy people, taking the occasional head count as needed) and eating. In fact, my friend Amber and I spend a LOT of time planning our menus to maximize eating potential. To give you an idea of just how serious we are about the food, we started menu planning three weeks before our last visit. That's dedication, baby. We have had some memorable meals around their table, always a sumptuous collaboration between Amber and I. Case in point, this salmon dish. In an effort to incorporate more beer into my cooking repertoire (my doctor says I need more hops in my diet) I knew this recipe was a winner the moment I laid eyes on it. Salmon is broiled with a super simple glaze of stout beer (I used Tallgrass Buffalo Sweat), molasses and spices including smoked paprika for, well, a smoky flavor. When I found out Amber was game, we decided on two sides to go along with it: mashed cauliflower and a version of these jazzed up green beans. This was our dinner Friday night after arriving in what I like to call our "Oma-home" and it was just the thing we needed to start off our weekend of eating (and eating, and eating). Good friends, delicious food and plenty of laughs. There's no place like my Oma-home away from home and on days I wish I could click my ruby slippers together and be there I think back on our meals together and smile, knowing our next visit is just around the corner.

Molasses Stout-Glazed Salmon (adapted from thebeeroness.com)

1 T. olive oil

1 large shallot, minced

2 T. reduced sodium soy sauce

1/3 c. stout beer

2 T. molasses

1/4 t. smoked paprika

1/4 t. chili powder

1/4 t. onion powder

6 (4 oz.) salmon fillets

Salt and pepper

Place the oven rack on the top rung then preheat the broiler to high. Heat the olive oil in a medium skillet over medium heat then add the shallots and cook, stirring occasionally, until the shallots have softened, about 3-5 minutes. Add the soy sauce, beer, molasses, smoked paprika, chili powder and onion powder. Bring to a boil, stirring occasionally until slightly thickened, about 5 minutes. Line a baking sheet with foil, spray with cooking spray and place the salmon on the baking sheet. Season the salmon with salt and pepper then brush the glaze on each piece, distributing evenly and using all the glaze. Broil for 5 minutes or until fish flakes easily with a fork. Serve immediately.

6 servings (165 calories each serving) according to my calculator on loseit.com

Spice Rubbed Salmon with Avocado Salsa

My husband was out of town last weekend. He left Thursday and got home on Monday but by Sunday night my life was a comedy of errors. Here's the sitch; my awesome niece, Rachel, came over to watch my kids while I had dinner with my friend Rich Sunday evening (yahoo!) but I failed to tell her that I would be taking her home later. So what happened? My super efficient, awesome-ly talented niece put my kids to bed! I got home and they were already half asleep (okay, my youngest was wide awake and my oldest was half asleep but they were in bed). Mom fail but no biggie, we got their shoes on, loaded them up in the car and were on our way. Then the other shoe dropped. When I got home I realized "oopsie, I gave Rachel my house key so they could play outside". EPIC FAIL. By this point it was 10:00 (on a school night) and I had no way to get into my house. Lucky for me my amazing neighbor, Paula, has a key to my house! I called her on my cell phone, sent my oldest running to her house and we were in. Whew. I got my kids to bed and called my sister, Kari (Rachel's mom) to tell her what a failure I am. She made me feel better just like always and we talked for two hours.

Needless to say the next day I was tired and still a little frazzled so the thought of dinner kinda made my brain hurt. Until...I remembered this awesome recipe my friend Kaitlyn told me about. Grilled (or in this case broiled) salmon rubbed with a delectable spice rub then topped with avocado salsa. Salmon and avocado together in one dish! I KNEW that was a win! I headed out to the grocery store, list in hand (I couldn't be too safe after the night I'd had) and obtained all the necessary ingredients and whipped this up for dinner! AND, my sweet husband got home eight hours earlier than expected because they drove all night. What a guy. What's the moral of the story? Even when you feel like an epic failure, food can make you feel better. Food. It's always the answer.

Spice Rubbed Salmon with Avocado Salsa (adapted from thecookierookie.com)

1 t. salt, divided

3/4 t. pepper, divided

1/2 t. paprika

1/2 t. chili powder

1/2 t. onion powder

1/2 t. cumin

4 (4 oz.) pieces salmon

2 avocados, peeled, pitted and diced

1/2 small white onion, finely minced

2 T. cilantro

Juice of 1 lime

Place the oven rack on the top rung then preheat the broiler. In a small bowl stir together 1/2 t. salt, 1/2 t. pepper, paprika, chili powder, onion powder and cumin. Spread the spice mixture evenly over the salmon pieces. Place the salmon on a foil lined baking sheet that is prepared with cooking spray. Broil the salmon for 5 minutes.

Meanwhile, combine the avocado, 1/2 t. salt, 1/4 t. pepper, onion, cilantro and lime juice in a small bowl and stir to combine. Serve the salmon topped with the avocado salsa.

4 servings (238 calories each serving) according to my calculator on loseit.com

Seared Tilapia with Spinach and White Bean Orzo

This is a super easy, super fast, company friendly fish dish that will fill you up with no guilt!  I love tilapia in this dish but feel free to use any flaky white fish you like!  If you are pressed for time you could also used canned, diced tomatoes that are drained.  A squeeze of lemon at the end really wakes up the flavors and gives this a freshness that it needs.  Enjoy!

Seared Tilapia with Spinach and White Bean Orzo (very slightly adapted from Cooking Light, October 2014)

3/4 c. (6 oz.) orzo pasta
4 (4 oz.) tilapia fillets
1/2 t. salt, divided
1/2 t. pepper, divided
1 1/2 T. olive oil, divided
1/2 t. crushed red pepper
3 garlic cloves, minced
1 (5 oz.) package baby spinach
1 c. halved grape or cherry tomatoes
1 (15 oz.) can cannellini beans, drained and rinsed
4 lemon wedges (for serving)

Cook the orzo according to the package directions, drain and set aside.  While the pasta cooks sprinkle the tilapia with 1/4 t. salt and 1/4 t. pepper.  Heat a large nonstick skillet over medium high heat and add 1 T. of the oil to the pan; swirl to coat.  Add the fish to the pan and cook 3 minutes on each side or until desired degree of doneness.  Remove the fish to a plate and cover with foil. 

Add the remaining 1 1/2 t. oil to the pan and add the crushed red pepper and garlic; sauté 30 seconds. Add the spinach and sauté 1 minute more, stirring to wilt the spinach.  Stir in the tomatoes, beans, remaining 1/4 t. salt and remaining 1/4 t. black pepper.  Cook 1 minute or just until thoroughly heated.  Remove the pan from the heat and add the pasta to the pan, tossing to coat.  Divide the pasta mixture among 4 plates and top with the fish fillets.  Serve with lemon wedges.

4 servings (412 calories each serving) according to my calculator on loseit.com

Lemon Pepper Tilapia

Those that know me know I LOVE two things.  Those two things are lemon and pepper.  In fact, I often say that if I was stuck on a desert island I would want lemons to be my foodstuff.  And pepper, well, I just can't say enough.  My husband has said many times that I am pepper happy (meaning, I use too much) but there is no using too much pepper in my world!  Needless to say, this dish uses both of those items in reckless abandon and I love it.  This isn't so much a recipe as it is a method.  Feel free to use as much or as little of the lemon and pepper as you wish.  If you just want a mild lemon flavor omit the zest and just use the juice at the end.  If you want it less peppery, well, use less pepper.  This would not only be good on fish but also on chicken or pork chops.  I broil the fish but you could grill or roast it too!  Enjoy!

Lemon Pepper Tilapia

4 (4 oz.) tilapia filets (could also use sole or mahi mahi)
1 T. extra virgin olive oil
Salt and pepper
Zest and juice of 1 lemon

Place the oven rack on the top rung and preheat the broiler to high.  Place the tilapia filets on a baking sheet that has been sprayed with cooking spray (I used a piece of foil on my baking sheet for easy clean up.)  Using a pastry brush, lightly brush each filet with olive oil.  Season each filet with salt, a generous amount of pepper and the lemon zest.  Broil for 5-7 minutes then squeeze the lemon juice over the top and serve!

4 servings (131 calories each serving) according to my calculator on loseit.com

Seared Salmon with Sweet Corn and Bacon Saute

I love salmon, it's one of my favorite things to eat.  It's full of Omega 3s (which help lower cholesterol) plus has vitamins A, B and D!  Most importantly, it tastes divine!  This is a great recipe for salmon which is served over a corn and bacon saute that is quick and easy to make and full of flavor!  I hope you enjoy!

Seared Salmon with Sweet Corn and Bacon Saute (adapted from Cooking Light, May 2014)

3 slices center cut bacon, diced
1 medium shallot, finely minced
4 green onions, thinly sliced, white and green parts separated
3 T. chicken broth
1 1/2 T. sherry vinegar (can also use apple cider vinegar)
1 (16 oz.) package frozen corn (I used Trader Joe's Fire Roasted Corn)
1 t. salt, divided
1 t. pepper, divided
1 T. extra virgin olive oil, divided
6 (4 oz.) salmon fillets
1/2 t. dried thyme

Cook bacon in a medium skillet over medium heat until crisp, stirring occasionally.  Add the shallot and white parts of the green onion and saute for 2 minutes.  Add the chicken broth, vinegar, corn, 1/2 salt and 1/2 t. pepper.  Saute 4 minutes or until thoroughly heated through.  Stir in the green parts of the onions. 

Heat a large skillet over medium high heat and add 1 1/2 t. of the oil.  Sprinkle the salmon fillets with the remaining salt, pepper and thyme.  Add 3 fillets to the pan and cook for 3 minutes.  Turn and continue cooking an additional 2-3 minutes until desired doneness.  Remove to a platter and repeat with the remaining fillets (using the remaining olive oil for the last 3 fillets.)  Serve the salmon over the corn mixture.

6 servings (244 calories each serving) according to my calculator on loseit.com 

Vietnamese Tilapia with Turmeric and Dill

Every time I eat Vietnamese food, whether at home or in a restaurant, I am amazed at the incredible flavor combinations and textures!  There are so many flavors working together in harmony and the combinations are just stunning.  Take this dish, for example.  The saltiness comes from the soy sauce and fish sauce.  The sweet comes from just the tiniest bit of sugar.  The freshness comes from dill and lemon juice added as a garnish and the texture comes from the accompanying sauteed onions and the crushed peanuts added at the end.  I served this with jasmine rice that I seasoned with lemon zest and lemon juice.  All in all a great dish and worth trying!  Enjoy!

Vietnamese Tilapia with Turmeric and Dill (adapted from Cooking Light, April 2014)

For the marinade:


1/4 c. minced shallot (1 large shallot)
1 T. fresh dill, chopped
3 cloves garlic, minced
1 1/2 t. ground ginger
2 T. fish sauce
1 T. sesame oil
1 t. turmeric
1/2 t. black pepper
1 lb. tilapia fillets

For the onions:

1 T. extra virgin olive oil, divided
2 large yellow onions, thinly sliced
1/2 c. fresh dill, chopped and divided
4 green onions, cut into 1" pieces
1 T. low sodium soy sauce
2 t. sugar
1/2 oz. dry roasted peanuts, chopped
4 lemon wedges 

For the marinade:

Combine the first 8 ingredients in a large bowl and whisk together.  Add the fish and toss to coat.  Cover and refrigerate for at least 2 hours and up to 8 hours.  At the end of the marinating time remove the fish from the marinade and brush off as much of the solids as possible.  Discard marinade and solids.

For the onions:

Heat a large heavy skillet over medium high heat.  Add 1 1/2 t. olive oil and the sliced onion, 1/4 c. dill and green onion and stir fry for 8 minutes.  Add the soy sauce and sugar and continue cooking for 1 more minute.  Arrange the onion mixture on a platter.  

Return the pan to the heat, add the remaining 1 1/2 t. olive oil and place the fish in the pan.  Cook on one side for 3 minutes, turn and cook on the other side for 2-3 minutes until the fish is cooked through and flaky.  Place the fish mixture on the platter with the onions.  Sprinkle with the remaining 1/4 c. dill and peanuts.  Serve with lemon wedges for drizzling.

4 servings (229 calories each serving) according to my calculator on loseit.com

Veracruz Fish

I've never been to Veracruz.  Well, unless you count this fish on my plate.  Based on this recipe I'd be willing to give Veracruz a try!  This is, quite possibly, one of the easiest and tastiest fish recipes I've ever made!  Just saute some fish (any white fish will do), make a lightning fast sauce (Veracruz sauce traditionally includes tomatoes, onions, garlic, capers and green olives) and serve over your favorite starch.  I served mine on farro but you could use quinoa, brown rice or even white rice!  I hope you enjoy!

Veracruz Fish (adapted from Cooking Light, April 2014)

4 (4 oz.) white fish filets (tilapia, snapper, etc.)
1/2 t. black pepper
1 t. salt, divided
1 T. extra virgin olive oil
1 small yellow onion, chopped
1 1/2 t. dried oregano
4 garlic cloves, minced
1 yellow bell pepper, thinly sliced
1/4 t. crushed red pepper
1 (15 oz.) can diced tomatoes
1 T. capers, drained and rinsed
20 pimiento stuffed green olives, halved

Sprinkle fish evenly with pepper and 1/4 t. salt.  Heat a large nonstick skillet over medium high heat and add the oil.  Add the fish to the pan and cook 3 minutes or until browned on one side.  Turn over and continue cooking 2-3 more minutes until the fish is cooked through.  Remove the fish to a plate and cover with foil to keep it warm.  

Add the onion, oregano, garlic, yellow pepper and crushed red pepper to the skillet.  Saute 4 minutes, stirring occasionally.  Add the tomatoes, capers, green olives and remaining 3/4 t. salt and cook an additional three minutes until heated through.  Serve over farro, quinoa, brown or white rice!

4 servings (173 calories each serving excluding starch option) according to my calculator on loseit.com

Mustard Roasted Fish

This is a super easy and different take on roasted fish that is quick to whip up for a delicious and gourmet weeknight meal.  Sour cream is combined with dijon and whole grain mustard to make a creamy and tangy sauce.  Make the sauce ahead, if desired, and just slather it on this fish before baking!  I served this with sauteed brussels sprouts and Giada's potatoes.  Enjoy!

Mustard Roasted Fish (adapted from foodnetwork.com)

4 (4-6 oz.) tilapia fillets 
Salt and pepper
1/2 c. light sour cream
2 T. dijon mustard
1 T. whole grain mustard
2 T. shallots, minced (about 1 small shallot)
2 t. capers, drained and rinsed

Preheat the oven to 425.  Place the tilapia fillets on a baking sheet that has been sprayed with cooking spray.  Season with salt and pepper.  In a small bowl combine the sour cream, mustards, shallots and capers.  Spread the sour cream mixture evenly over the fish and bake for 10-12 minutes or until the fish is flaky and cooked through.  

4 servings (155 calories each serving) according to my calculator on loseit.com

White Fish with Roasted Red Pepper and Tomato Sauce

Last weekend we took a short trip out of town to visit some friends in Omaha, NE.  At the tail end of the trip my oldest got sick.  At church.  In Omaha.  Yikes!  Needless to say, it was a miserable trip home for him!  Since we were gone all weekend and he still wasn't feeling great on Monday (hence no trip to the grocery store), I had to come up with dinner on the fly for Monday night!  I had some cherry tomatoes and jarred roasted red peppers so I decided to make a sauce for fish (which was already in my freezer.)  This is totally adaptable to what you have on hand.  If you only have cherry tomatoes, just use those.  If you only have regular black olives, just use those.  Anything in a brine will do!  This would also be a delicious topping for grilled chicken or on grilled bread as an appetizer!  I really liked the way this turned out I wanted to share it with you!  I hope you enjoy.

White Fish with Roasted Red Pepper and Tomato Sauce

1/2 pint cherry tomatoes
1 clove garlic, smashed and skin removed
1 T. + 1 t. extra virgin olive oil
Salt and pepper
1/2 c. roasted red peppers, chopped
1 small shallot, finely minced
1 T. capers, rinsed
8 kalamata olives, diced
1 T. sherry vinegar
4 (4 to 6 oz.) pieces of white fish (tilapia, mahi mahi, pollock, swai)

Preheat the oven to 375.  Place the cherry tomatoes and garlic clove on a foil lined baking sheet and drizzle with 1 t. olive oil.  Season with salt and pepper and toss to combine.  Roast the tomatoes and garlic for 15 minutes or until the tomatoes have started to burst and the garlic is soft.  Set aside to cool.

In a small bowl stir together the tomatoes (halved), garlic (chopped), remaining 1 T. olive oil, red pepper, shallot, capers, olives, sherry vinegar and salt and pepper to taste.  I made this ahead and kept it in the fridge all day.

Preheat the broiler.  Place the fish on a baking sheet that has been sprayed with cooking spray.  Season the fish with salt and pepper and broil for 5-7 minutes or until the
fish is flaky and cooked through.  Top with the sauce and serve!

4 servings (191 calories each serving) according to my calculator on loseit.com

Thai Roasted Green Fish

Looking for a new twist on an old favorite?  I have one for you today!  You might know that I am a big fan of fish with a delicious sauce on top of it (see Broiled Salmon with Herb Mustard Glaze or Mahi Mahi with Chimichurri Sauce.)  Well, today I have a recipe for you that is similar in some ways to my mahi mahi recipe but with some Thai flavor thrown in.  The components of this sauce (mint, cilantro, fish sauce, sesame oil and brown sugar, to name a few) are all so flavorful and they compliment the fish so well!  I hope you will add this to your menu - especially now that Lent is upon us!  Enjoy!

Thai Roasted Green Fish (adapted from foodnetwork.com)

1 T. freshly squeezed lime juice (about 1/2 a lime - save the other half for serving)
1/2 c. loosely packed fresh cilantro 
1/2 c. loosely packed fresh mint leaves
1 t. fish sauce
1/2 t. toasted sesame oil
1 t. light brown sugar
1 t. crushed red pepper flakes
3 T. extra virgin olive oil

2 lb. cod, cut in 8 even pieces

Salt and pepper

Preheat the oven to 350.  Line a large baking sheet with foil and spray with cooking spray.  In a food processor add the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, crushed red pepper and olive oil.  Turn the food processor on and let it go (let it go!) until the mixture forms a paste.  Scrape down the sides and pulse a few more times until the sauce is well combined.

Place the fish on the prepared baking sheet and season lightly with salt and pepper (do not over salt - the fish sauce is quite salty.)  Spread the cilantro mint paste evenly on each piece of fish and place in the oven for 15-20 minutes or until the fish turns white and flakes easily with a fork.  Cut the remaining lemon half in wedges and serve alongside the fish for squeezing!

8 servings (172 calories each serving) according to my calculator on loseit.com

Curried Mahi Mahi with Basmati Rice

If you like curry you are going to love this new and delicious twist on your favorite curry dish!  Instead of chicken or beef this recipe uses mahi mahi which is a great fish to use because of it's firm texture and mild flavor.  Feel free to use any firm white fish you can get your hands on that is a good price.  Pollock, cod and tilapia would all work great here.  If you have never tried curry this would be a great recipe to try because it is very mild in flavor!  Give it a try.  You may surprise yourself!

Curried Mahi Mahi with Basmati Rice (adapted from eatingwell.com)

1 c. basmati rice, prepared according to package directions
2 T. extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 jalapeno pepper, minced (if you like things spicier feel free to use a serrano or even a habanero pepper)
2 T. curry powder
1/4 t. dried thyme
1 (14 oz.) can light coconut milk
1 3/4 lb. mahi mahi filets (or any other firm white fish), cut in 1" pieces 
3 green onions, thinly sliced
1 t. salt
Chopped cilantro for garnish (if desired)

Heat the oil in a large skillet over medium heat.  Add the onion, bell pepper, garlic and jalapeno and cook, stirring occasionally, for about 5 minutes.  Add the curry powder and thyme and cook, stirring constantly, for 1 minute.  Add the coconut milk and bring to a simmer.  Stir in the fish and green onions.  Cover and cook until the fish is just cooked through, about 5 to 7 minutes.  Stir in salt and serve immediately over basmati rice with a sprinkle of cilantro, if desired.

4 servings (439 calories each serving) according to my calculator on loseit.com

Fish in Crazy Water with Fennel

This is a delicious and rich fish stew that gets even better after it sits for a day.  It takes a little bit of time to make because the tomatoes, fennel and onion cook together before you add the fish but it is totally worth the wait.  Serve with crusty bread that has been rubbed with garlic and you have a tasty meal!

Fish in Crazy Water with Fennel (adapted from rachaelrayshow.com)

For the fish:


1 (28 oz) can crushed Italian San Marzano tomatoes
2 T. extra virgin virgin olive oil
4 cloves garlic, thinly sliced
1 fennel bulb, cored and quartered then very thinly sliced
1 small yellow onion, thinly sliced
1 t. crushed red pepper
1/4 c. flat leaf parsley, chopped
1 t. salt
1/2 t. pepper
3 c. water
4 (6 oz.) mahi mahi filets (or any white fish you like)

For the crusty bread:

1 baguette, cut in 4 pieces and the pieces cut in half lengthwise
1 T. extra virgin olive oil
Salt and pepper
1 clove garlic, left whole

For the fish:

Place tomatoes in a wide pot with a tight fitting lid.  Add olive oil, garlic, fennel and onion, scattering the veggies around the pan in a thin layer.  Add crushed red pepper, parsley, salt, pepper and water.  Bring to a boil, reduce heat to a rolling simmer and cover.  Simmer 45 minutes, uncover and reduce by half, 10-15 minutes.  Add fish and cook 5-6 minutes or until fish flakes easily with a fork.  Taste and season with additional salt and pepper if needed.

For the crusty bread:

Place bread pieces on a baking sheet and drizzle with olive, salt and pepper.  Toast in a 400 degree oven for 10-12 minutes.  When the bread comes out of the oven rub each piece with the garlic clove (it will melt as you rub it on the hot bread) and serve with the fish stew.

4 servings (561 calories each serving) according to my calculator on loseit.com

Salmon Sandwiches with Basil Dill Mayonnaise

This is at the top of my "all time favorite sandwich list".  Well, if I had an "all time favorite sandwich list" this would definitely be on it.  Maybe I should start one.  Anyway, you get the idea.  Broiled or grilled salmon (you choose) with the MOST delicious basil dill mayonnaise you have ever tasted in your life.  Hand me a spoon, people!  Enjoy!

Salmon Sandwiches with Basil Dill Mayonnaise (adapted from foodnetwork.com)

For the salmon:

2 1/2 lb. salmon, cut in 8 equal pieces
Salt and pepper
1 T. extra virgin olive oil

For the mayonnaise:

1 c. light mayonnaise
1/4 c. sour cream (or plain Greek yogurt)
3/4 t. white wine vinegar
1 small bunch fresh basil (about 1/4 c.)
3/4 c. fresh dill, chopped
2 green onions, chopped
1/4 t. salt
1/4 t. pepper
3 t. capers, drained

To assemble the sandwiches:

8 buns (I used whole wheat)
1/4 lb. mixed greens

For the salmon:

Preheat the broiler or grill and season the salmon with salt, pepper and olive oil.  If broiling, place on a sheet pan that has been sprayed with cooking spray and broil for 6-8 minutes, until flaky but not overdone.  If grilling, cook for 5-6 minutes, turning halfway through.  Allow the salmon to rest for 15 minutes before assembling the sandwiches.

For the mayonnaise:

Combine all ingredients in a food processor and pulse to combine.

To assemble the sandwiches:

Slice the buns and smear each side of the cut side of the bun with a tablespoon of the mayonnaise.  Place some mixed greens on the bottom of the bun and place the salmon on top.  Cut in half and serve immediately. 

8 servings (527 calories each serving) according to my calculator on loseit.com (this includes the whole wheat buns I used which were 170 calories each

Mahi Mahi with Chimichurri Sauce

I'm gonna be honest.  The fish (or chicken or beef) or whatever you choose to put this chimichurri sauce on is really just a vessel for it's tangy, garlicky deliciousness.  This recipe really is all about the sauce!  So much so that after I took the picture of this fish, I slathered more sauce on top!  Enjoy!

Mahi Mahi with Chimichurri Sauce (adapted from bonefishgrill.com)

4 (4-6 oz.) mahi mahi filets

Extra virgin olive oil

Salt and pepper

4 cloves garlic, minced

1/2 t. salt

1/2 t. pepper

1/2 t. dried oregano

1/2 t. crushed red pepper

Zest and juice of 1 large lemon

1/2 bunch flat leaf parsley

1/2 c. cilantro

6 T. extra virgin olive oil

Preheat broiler and place fish on a foil lined baking sheet that has been sprayed with cooking spray.  Season fish with a drizzle of olive oil and sprinkle with salt and pepper.  Broil for 5-7 minutes (depending on size and thickness of fish) until fish is cooked through and flaky but not overdone!  Meanwhile, combine all remaining ingredients in a food processor and pulse to combine.  Serve fish with sauce on top.  Lots and lots of sauce on top!

4 servings (292 calories each serving) according to my calculator on loseit.com

Delicious Salmon

The name of this dish says it all.  This salmon is delicious!  And easy.  Which, for me, is really the name of the game.  I want something easy and delicious for dinner every night!  Here's an option for you!  Good enough for company but great for weeknights too!

Delicious Salmon (adapted from allrecipes.com)

1/3 c. low sodium soy sauce
1/4 c. extra virgin olive oil
1/4 c. brown sugar
2 t. lemon pepper
2 cloves garlic, minced
2 lb. salmon cut into 6 even pieces
Salt, to taste (my lemon pepper seasoning had salt in it so I only lightly salted the salmon.  The saltiness of the soy sauce adds flavor too.)

Whisk the soy sauce, olive oil, brown sugar, lemon pepper and garlic together in a small bowl and set aside.  Place the salmon on a jelly roll pan that has been covered with foil and sprayed with cooking spray.  Sprinkle with salt.  Pour the marinade evenly over the salmon pieces and allow to marinate for 2 hours or longer.  Remove the pan from the refrigerator and allow to sit for 15 minutes to take the chill off.  Preheat the broiler and broil the salmon for about 6 minutes until the fish flakes easily with a fork.  Enjoy!

6 servings (401 calories each serving) according to my calculator on loseit.com

Broiled Salmon with Herb Mustard Glaze

This is just another reason to eat salmon, in my opinion (as if you needed one, right?)  Tangy mustard sauce that you whip together in your food processor and spread on broiled salmon.  This is a quick and easy dinner for any night of the week or for weekend company!  

Broiled Salmon with Herb Mustard Glaze (adapted from Giada DeLaurentiis)

2 garlic cloves
1/2 t. dried rosemary
1/2 t. dried thyme
2 T. dijon mustard
2 T. whole grain mustard
1 T. dry white wine (or white wine vinegar)
1 T. extra virgin olive oil
Cooking spray
6 (6-8 oz.) salmon filets
Salt and pepper
6 lemon wedges

Combine garlic cloves, rosemary, thyme, mustards, white wine (or vinegar) and olive oil in the food processor and pulse to combine.  Set mustard sauce aside.

Preheat the broiler.  Line a heavy, rimmed baking sheet with foil and spray with cooking spray.  Arrange the salmon on the baking sheet and sprinkle with salt and pepper.  Broil the salmon for 5 minutes.  Remove from the oven and spoon the mustard sauce on top.  Return the salmon to the oven and continue to cook for 2-3 minutes until the salmon flakes easily with a fork.  

Transfer the fillets to a platter and serve with lemon wedges.

The sauce can be made ahead and the fish seasoned with salt and pepper.  Just broil when you are ready to eat!

6 servings (312 calories each) according to my calculator on loseit.com

Cilantro Lime Tilapia Tacos

These tacos are a fiesta for your mouth and your pocketbook.  Yummy tilapia mixed with tomatoes, cilantro and jalapeno (not too much) and served on tortillas with avocado and salsa.  Quick, easy and delicious!  

Cilantro Lime Tilapia Tacos (adapted from skinnytaste.com)

1 t. extra virgin olive oil
1 small onion, diced
4 garlic cloves, minced
1 lb. tilapia filets, rinsed and patted dry
1 jalapeno pepper, minced
1 (14 oz.) can diced tomatoes
1/4 c. cilantro, chopped
3 T. lime juice
Salt and pepper, to taste

To serve:

Avocado slices
Salsa
Sour Cream
Shredded cheese
Lime wedges

Heat oil in a skillet and saute onion until translucent, then add garlic.  Place tilapia in the skillet and cook until the flesh starts to flake.  Add jalapeno peppers, tomatoes, cilantro and lime juice.  Saute over medium high heat for about 5 minutes, breaking  up the fish with the spoon to mix everything well; season to taste with salt and pepper.  Serve in corn or flour tortillas with desired toppings.

Makes 8 tacos (71 calories each taco not including toppings or tortilla) according to my calculator on loseit.com

Salmon Tacos with Cabbage Slaw

These salmon tacos are great because you can prep the fish and slaw ahead of time and just cook off the fish when you are ready to eat.  Serve in corn or flour tortillas with a little dollop of sour cream and you have a delicious and easy taco!

Salmon Tacos with Cabbage Slaw (adapted from eatingwell.com)

For the Tacos:

2 T. olive oil, divided

1 T. chili powder

1 T. fresh lime juice

1/4 t. salt

1/8 t. pepper

4 (4 oz.) salmon fillets

Combine 1 T. oil, chili powder, lime juice, salt and pepper.  Rub the spice mixture over the salmon.  Preheat a saute pan over medium heat and cook salmon, turning once, until cooked through.  Cut each fillet into 2 pieces.  Place one piece of salmon in a tortilla and top with cabbage slaw.

For the Cabbage Slaw:

1 (10 oz.) bag angel hair coleslaw

1 green (or red, or yellow) bell pepper, thinly sliced

1/3 c. thinly slice red onion (about 1/2 a medium onion)

1/4 c. chopped cilantro

3 T. lemon juice

1 T. olive oil

1/4 t. salt

1/8 t. pepper

Toss cabbage, bell pepper, onion, cilantro, lemon juice and olive oil in a large bowl.  Season with salt and pepper; toss again to combine.

As mentioned above, you can rub the spice mixture on the salmon ahead of time and store in the fridge until time to cook.  The slaw should be made ahead to allow the flavors to meld.  

Makes 4 servings (2 tacos each at 118 calories a piece excluding tortillas and desired toppings) according to my calculator on loseit.com

Mo'Rockin'

I love African food.  Especially Moroccan and Ethiopian.  Here's a little nod to the Moroccan food I love and I promise, it is easy and accessible!  I made these recipes (all new to me) last night for dinner and I was so happy with the way they turned out I knew I had to share them with you today!  You are getting three recipes for the (low) price of one today.  Enjoy this meal!

Broiled Tilapia with Moroccan Chermoula Sauce (adapted from moroccanfood.com)

For the fish:
4 (5-6 oz.) tilapia filets
1/2 t. extra virgin olive oil
1/2 t. salt
1/4 t. pepper

For the Chermoula Sauce:

1/2 large bunch cilantro
2 cloves garlic
1 T. paprika
1 1/2 t. cumin
1/2 t. salt
1/2 t. dried ginger
1/4 t. crushed red pepper flakes
1 1/2 T. extra virgin olive oil
2 T. lemon juice (1 lemon)

For the fish:  Preheat the broiler.  Place the fish on a baking sheet that has been sprayed with cooking spray and season with olive oil, salt and pepper.  Broil 4" from the heat for 5-6 minutes until fish flakes easily with a fork.

For the Chermoula Sauce:  Combine all ingredients in the food processor or blender and pulse to combine.  You want it fairly smooth.

After the fish is cooked, spoon 1/4 chermoula sauce over each piece and serve.

I made the chermoula sauce ahead and stored it in my fridge until time to eat.

Serves 4 (193 calories each serving including sauce) according to my calculator on loseit.com

Moroccan Brown Rice (adapted from jacksonville.com)

3 c. instant brown rice
2 medium sweet potatoes diced in 1/4" cubes
1 small yellow onion, diced
1 T. extra virgin olive oil
1/2 t. cumin
1 t. dried ginger
1 t. crushed red pepper flakes
1/4 t. black pepper
1/4 t. cinnamon
1 1/2 c. baby spinach

Cook brown rice according to package instructions.  Saute sweet potatoes and onion in olive oil until potatoes are cooked through and onions are translucent.  Add cumin, ginger, red pepper, black pepper and cinnamon to potato mixture.  Combine potato mixture and spinach with rice and serve warm.

I made this right before we ate it but I'm sure it would be fine to make it ahead and reheat it in the microwave.

Serves 6 (197 calories each serving) according to my calculator on loseit.com

Moroccan Spicy Carrot Salad (adapted from allrecipes.com)

1 pound carrots, peeled and sliced 1/4" thick
2 cups water
2 cloves garlic, minced
2 T. extra virgin olive oil
1/2 t. paprika
1/4 t. crushed red pepper flakes
3/4 t. salt
1/2 t. black pepper
2 T. freshly squeezed lemon juice (1 lemon)
1/2 t. ground cumin
1/4 c. cilantro, chopped

Place carrots, water, garlic, olive oil, paprika, crushed red pepper, salt and pepper in a saucepan and bring to a boil over medium high heat and cook until carrots are tender and the water evaporate, about 20 minutes.

Stir in lemon juice and cumin and allow to cool to room temperature.  Just before serving stir in cilantro.

This is a total make ahead!  I made it the afternoon we were going to eat it but you could certainly make it the night before and stick it in the fridge.  Just pull it out while you are cooking the rest of your dinner so it can come to room temperature.

Serves 4 (109 calories each serving) according to my calculator on loseit.com