So much food, and alcohol. Delicious? Not even! Sigh. And I feel awful. I feel so bad for people who are always feeling like this after eating huge portion sizes of food that just sits in their bellies like a rock! We've all seen (and had!) that look. The I caaaannttt believe I ate the whoooolleee thing look. Bah.
I'm actually kind of excited to spend the whole week eating things that I make, knowing what's in my food and for gods sake, eating only until I'm full and then STOPPING! Ok, this wont be because of some magical self-control I've gained, but simply because I just wont have plates of hot wings and nachos sitting in front of me along with a beer!
Lots of great stuff to post though, I even have a teaser: Salmon Pancakes (NO these aren't gross) Or The Best Use of Leftovers Ever!
Now, for the main event!
So, that morning I pulled two giant salmon filets (or whatever cut they were) out of our freezer and decided to poach them when I got home.
Poached salmon=no oil, no butter, barely any salt, one pot. Yes, this is the solution. Into a pot went one big chunk of peeled ginger (chopped), one small onion (chopped), a handful of peppercorns straight from the grinder, a nice bit of salt. Eyeball all of these ingredients because they're there for flavoring. Too much can't hurt.
After 10 minutes, I plopped both salmon pieces into the pot (shoulda used a bigger pot!) and turned the heat down to a simmer. I let the salmon bathe in the water for 9 minutes (too much! Do 7 if you try this!) and VOILA, a delicious salmon prepared in no time at all using one cutting board and one pot. Plus, no stinky baking salmon smell to deal with!
I originally got the idea from 5-Ingredient-Fix (click for original recipe). As you can see aside from the onions, I cooked the salmon the same way. Though I suppose poached is poached. However, her sauce calls for 1/2 cup sour cream or creme fraiche. Honestly, I don't like sour cream enough to deal with all the fat that comes with eating it and I didn't even have it in my fridge. I DID have Greek yogurt (0%) which I figured would work just as well. And did it ever! If you can imagine a sauce that tastes like summer, this would be it. So refreshing and light! I know I'm patting myself on the back here, but considering Boyfriend practically DROWNED his salmon in the sauce (and dunked bread and potato chips into it as a pre-dinner snack) I can assume it was a success.
Ingredients: About 1 or 3/4 cup Greek yogurt (this made a LOT of servings, though it's so good that I don't mind), two big handfuls of chopped fresh basil, zest and juice of one lime, salt, pepper, lemon seasoning, consider a touch of balsamic vinegar. It's so pretty and light green. It went really nicely with the pink salmon underneath.
Now, these are TJ's frozen green beans (the only brand I'll buy, I'm such a snob!) thrown into a high-sided non-stick pan. They don't normally need oil, just a little Pam. For this though, I used 1tsp of sesame oil (less than half a serving, probably more than enough). I sauteed them with the oil, salt, garlic powder, pepper, lemon pepper and then threw in a couple of tbsp of white sesame seeds (probably overdid it there too!). What I really wanted was to add some white wine or chicken stock and some soy sauce, but we didn't have it and we didn't want to go to the store to pick it up. So they could have been better, but there weren't any leftovers in sight after dinner either.
P.S. I also added more sauce later. The whole sauce was about 130 calories total (way less than most sauces). Of course, I had about 2 servings (calculated as 2tbsp like most sauce serving sizes), Boyfriend had about 4-5 and there was still 2-3 leftover for further use. I call this sauce 20 cals/serving TOPS. Or perhaps 40 cals/serving since there's no way to really eat just 2 tbsp of it!
P.P.S. I made an awesome breakfast with the leftovers from this meal. Will post tomorrow!