FOOD | one fish, two fish

Last week I went to our local Sprouts for our weekly grocery round-up. Mainly for the awesome deal they were having on salmon! I mean I really couldn’t pass up the chance to make a few more delicious seafood inspired summer suppers. Salmon is a summer go-to for us because it’s so fresh and easy in the unbearable Texas heat. It’s easily grillable, a great a addition to any salad and super flavorful. Salmon was also my intro to cooking seafood. I was always a little intimidated by fish but salmon proved to be pretty low stress and yet still full of flavor. Now, because I have a baby and efficiency is pretty much my goal at any point in the day I was able to make two dinners (and a few lunches!) in one night. If I only I had been wearing my matching apron, oven mitts pearls… I would have hit serious domestic goddess status.

Night one was a no leftover type dinner. It fed my husband and myself well for that night and then I took the extra salmon and mixed it into the salmon. I always appreciate when bloggers/recipes give me realistic measurements and ingredients needed – so for two adults with pretty healthy appetites I bought 1.5 pounds of salmon. I would say we probably ate a half a pound between the two of us for night one and then I used the remaining pound for my orzo salad. Just FYI.

Recipe #1: Coconut oil pan fried salmon + lemon parm bacon broccoli IMG_1438

Coconut Oil Pan Fried Salmon: 

  • Coat the bottom of pan with coconut oil and heat up over medium-low heat
  • Season salmon to your liking (I did a little s+p+lemon pepper)

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  • Put that beautiful slab of pink deliciousness in your pan and watch that magic happen
  • Cook until golden brown on one side (approx. 4 minutes or so)
  • Flip with spatula to the skin side until it feels firm to the touch (I like to flake off a bit on the corner too, usually that means you’re good to go as well)

 

Lemon Parm Bacon Broccoli (cheese + bacon = you know this veggie is gonna be good)

Cute side note: So this is actually a recipe acquired from my husband which I’m pretty sure he acquired from his grandma.

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  • I use fresh broccoli so I cut apart the crown into florets (I used two small-medium sized crowns)
  • Drizzle with coconut oil (or olive oil – I was sticking with the theme) and lemon juice
  • Sprinkle with s+p, crumbled bacon bits, and freshly grated parmesan
  • Stick in the oven for about 10ish minutes at 350* (I check after ten – you want the broccoli to soften a little and the parm to be completely melted)

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Recipe #2: Salmon Orzo Salad over Kale

With you remaining pan fried salmon you are going to make the most delicious orzo salad that you will eat for dinner (and lunches for days!) the NEXT day. So much flavor the next day.)

Ingredients: 

  • Leftover salmon
  • Orzo pasta
  • Red & green bell peppers
  • Red Onion
  • Green Onion
  • Artichoke hearts (I used some we had that were in water – I’m sure marinated would be great too but I probably wouldn’t use so much dressing)
  • Crumbled Goat Cheese or Feta
  • Rosemary Balsamic Vinaigrette (I used Sprouts brand – you could totally do Italian too)
  • Kale
  • Salt, Pepper, Dried Oregano

 

Instructions: 

  • Flake apart salmon with a fork into little pieces
  • Cook orzo pasta according to package (I used Barilla which has about 2 cups and makes a TON – you could totally half that and you would probably have enough salad for 1 dinner and a couple lunches)
  • Chop up your bell peppers, onions, artichoke hearts

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  • Combine salmon bits + bell peppers + onions + artichoke hearts +orzo and mix together
  • Season to your liking with s+p and dried oregano
  • Coat with Rosemary Balsamic Vinaigrette (I used about half the bottle)
  • Fold in goat cheese crumbles
  • Chill overnight and enjoy eating over a bed of fresh kale (optional)!

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Happy eating!

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