Salmon Packets

 It's been a while, eh? Sorry about that. I've been cooking lots of new, yummy things, I just haven't taken time to take pictures or post them. But this was too good NOT to! And so simple!

Put everything in.... 

And Dinner is served. 

Salmon Packets with roasted Squash

Ingredients:

2-4 Sockeye Salmon filets

1/2 onion, halved then sliced thick

handful grape tomatoes per filet

handful of red grapes per filet

2TBS capers per filet

1-2 lemons, quartered

2TBS white wine per filet

1TBS olive oil per filet (grape seed oil would be great too)

sea salt and fresh pepper

For the Squash:

2 Zucchini squash, diced into fairly large chunks

1- 8oz pkg button mushrooms (baby bells my favorite), cut in half (remove the stems)

1/2 onion, diced (fennel would be great too)

2TBS-1/4C olive oil

sea salt and fresh pepper 

1 C. prepared Quinoa

Instructions:

 Preheat oven to 400.

 Line a cookie sheet with foil, then prepare 2-4 sheets of foil for packets. Spray lined cookie sheet with Pam. 

Place salmon filets in center of each sheet of foil. Add sliced onions, tomatoes, grapes, capers and lemons. Starting with one side, fold up edge of foil, creasing the center in as if to form an envelope. Bend the top corner over to seal. Repeat on opposite side, leaving a small opening in the top to pour liquid ingredients. 

 Add white wine and oil. Seal opening shut. Continue until all filets are used up. Line up on one end of cookie sheet. 

For the squash:

On the same cookie sheet, add veggies. Pour oil over, sprinkle with salt and pepper and mix around until well coated. Spread out evenly across cookie sheet.

Bake entire sheet for 25 minutes. Once in the oven, start the Quinoa per package directions.

To serve: Divide Quinoa between plates. Fork out salmon and cover with veggies and sauce from foil packet. Side with squash mixture.

Fish cooked in a Bag with veg

 One of my goals this year is to eat healthier. Did you know the Food Guide Pyramid is no longer in use? Now the USDA wants our meals to look more like this:

I like it. It helps me know how much of each item we should be eating during our meals. Much more simple! So tonight, I sort of just threw this meal together. No, really. I did. And I got the recipe from Cook This, Not That!


If you haven't seen the Eat This, Not That! books, you really should check them out. They have changed the way I eat. That and Food, Inc. on Netflix instant. Worth the time, trust me!

This recipe is so simple and you can make it with any kind of fish you like.

Ingredients:

Fish fillets (3-4oz each, I used Mahi Mahi)
Onions, sliced (or fennel sliced)
grape tomatoes, halved
marinated artichoke hearts, cut up
olives, sliced (your choice here, I used manzanita)
lemon slices
Sea Salt and fresh ground pepper
Olive oil
White wine vinegar (or white wine)

Parchment paper (or foil)

Instructions:

1. Preheat oven to 400.

2. Take 2 large sheets of parchment or foil, place a fillet in the center of each, and top equally with the artichokes, tomatoes, olives, fennel or onion, and lemon. Drizzle with oil and wine; season with salt and pepper. Fold the paper over the fish and seal by tightly rolling up the edges, creating a secure pouch. It's important the packets are fully sealed, so that the steam created inside can't escape.

3. Place the pouches on a baking sheet in the center of the oven and bake for 20-25 minutes. Serve with lemon and rice and fresh veggies.

Fish Fry Friday

 --- Fish Tacos two ways, plus sauces... in recipe card form.

Let me know what you think of the new recipe card look... Would you rather me post them this way, or the old way of typing everything out? These can be printed as regular 4x6 photos, then placed into a photo book turned into recipe book.
We had this for dinner last night (grilled version). It was delicious. I didn't have yogurt for the white sauce, so I used sour cream. It wasn't as runny as it should've been... but it had a nice kick to it. The salsa makes a ton, so be ready with a couple of bags of chips (which we are lacking... so not cool). I think this is going on the menu again for next week, it was just that good.