Breakfast snack plates are an easy grab and go way to start the day! Just pair with a glass of Florida Orange Juice to complete! Check out this post to learn how to make breakfast snack plates and get three ideas, including a smoked salmon snack plate, a protein breakfast snack plate, and cottage cheese breakfast snack plate!Read More
Make this easy two ingredient everything bagel salmon burger and top with with a creamy mustard-dill sauce! It’s like an everything bagel with lox in burger form! It takes less than 30 minutes to make, so just pair with an easy side salad and you’ve got the perfect little weeknight meal, packed with omega 3s and probiotics from the yogurt sauce.Read More
Make this quick and easy recipe for tandoori salmon with cucumber yogurt sauce! Tandoori is a delicious Indian spice that pairs perfectly with salmon. The cucumber yogurt sauce helps to cool it down a bit. Serve with grilled vegetables and cooked grains to make a complete balanced meal!Read More
Try this easy idea for meal prep! Make this crunchy salad mix, packed with tons of different vegetables, and use it as a base to make these easy lunch salads that utilize leftovers and pantry ingredients. In this post, I provide three ideas for chicken tortilla salad, curried lentil and sweet potato, and harvest salmon salad.Read More
What's better than a delicious dinner that only dirties one dish? Make this one dish baked spinach parmesan sorghum risotto with salmon, using Hodgson Mills new sorghum sides! All you do is mix the ingredients in a casserole dish and bake topped with salmon fillets. You'll get a creamy whole grain risotto and perfectly cooked salmon!Read More
This smoked salmon, avocado and pesto breakfast sandwich is worth waking up early....or getting to work late for! With fresh vegetables, pesto, a runny egg and a thick layer of smoked salmon, it's the breakfast sandwich of your dreams!Read More
Easy and tasty weeknight salad coming at ya! This spicy peanut slaw with hemp crusted salmon is perfect for a make ahead lunch. It's packed with flavor and super filling. And don't forget all those healthy fats in the salmon, hemp seeds and peanuts.Read More
Hi all! While I'm off traveling in Japan for two weeks, I've asked some of my favorite dietitian bloggers to guest post. Keep up with my adventures on instagram! Today, sharing a post from my lovely friend Anne, who is a must follow for tasty, fuss-free recipes and inspiration for fitness for fun, not calorie burning.Read More
This nordic salad with smoked salmon and lemon-dill dressing was inspired by an upcoming trip to Iceland! Embrace the nordic diet trend with this salad that packs tons of common nordic ingredients and flavor into a fresh salad bowl - hard boiled egg, root vegetables, dill, peppery radish and a bright lemon-dill oil dressing.Read More
Ring in the holidays with with these crispy pan fried potato cakes with smoked salmon and a cream mustard-dill sauce! It's a perfect appetizer that goes from Hanukkah to Christmas, but I love it so much I eat it all times of the year.Read More
This smoked salmon and goat cheese frittata with capers and dill is a take on my favorite breakfast bagel! Make ahead and enjoy all week for breakfast or lunch, or bring this for a brunch potluck! Smoked salmon is packed with omega 3s and the dill pairs perfectly with it.Read More
Canned salmon is one of those staples I always keep in the house. I try and get more fatty fish in my diet, but also wild salmon can get super expensive when you buy it fresh. Thank goodness for canned salmon as an affordable option!
These salmon burgers are one of my favorite ways to enjoy canned salmon. They are simple to make and really flavorful from the addition of lemon zest, grill seasoning, and capers. It’s a great basic salmon burger recipe that gets taken up a notch with the creamy yogurt-dill sauce.
I like to enjoy these on a bun with lettuce, tomato and red onion, or as a main with roasted veggies and potatoes.
Salmon Burgers with Creamy Yogurt-Dill Sauce
1 1/2 lbs canned wild salmon
1/2 cup whole grain panko
1 lemon, zested
2 tablespoons capers, chopped
1 tablespoon grill seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1 cup plain full fat yogurt
1/4 cup dijon mustard
1/4 cup dill, chopped
1/2 lemon, juiced
1 tablespoon horseradish
In a large bowl, mix salmon, eggs, panko, lemon zest, grill seasoning, capers, salt and pepper.
Heat olive oil in a large sided skillet.
Form four patties with the salmon. Place patties in the skillet, press down with the back of a spatula, and cook about 5-7 minutes per side until browned and cooked through.
While burgers are cooking, whisk together yogurt, mustard, dill, lemon juice and horseradish. Season with salt and pepper.
Serve patties with creamy mustard dill sauce.
More salmon recipes:
This curry salmon noodle bowl with mango is packed with fresh flavors! Drizzle with a soy-lime dressing for even more of a kick!
With intuitive eating, you're never done learning. I consider myself a fairly intuitive eater at this point, but I still have learning moments! Like last Thursday, for example.
It was a really crazy day with leading a lunch and learn at Colonial Life, a client session, our last meeting before launching Joyful Eating and an evening meeting for our Columbia dietetics association, where I'm serving as the education chair for the second year. Running around all day, I wasn't really hungry and ended up eating a late, light lunch. Going into my five pm meeting, I felt comfortable, probably a five on the hunger/fullness scale. I figured I'd be ready to whip up dinner as soon as I got home, but as the meeting ran late, my stomach started to growl, my head started to throb - I was famished.
After the meeting was over, I was way too hungry and tired to cook and decided to meet my husband and friends at our local soccer bar where they were planning to watch the Copa America game. I glanced over the menu, and even though I knew Thursday was curry night and they make seriously one of the best curries I've had, my famished stomach was yelling "YOU NEED THE BURGER WITH BACON AND FRIED EGG AND CHEESE AND AAAAAALLLL THE FRIES."
Three bites in and I had regrets. What my body was really craving was to feel energized after a long day and for fresh flavors with lots of spices. Not a greasy burger, which was already making my stomach hurt.
Years ago, I would have beaten myself up for it. Blamed willpower. Told myself I was a poor excuse for a dietitian. But instead, I filed the experience into my mental bank where it'll serve as a reminder to be prepared with snacks and reheat and eat meals on full days and that when I'm really physically hungry, any food will fill the empty hole in my stomach. And then I stared longingly with sad puppy dog eyes when my friend was served his delicious looking chicken and vegetable curry, being the mature adult that I am.
This curry salmon noodle bowl is super filling, energizing and packed with the same fresh flavors I was craving that night. If only I had the ingredients on hand that day to whip this up real fast!
Ever since our trip to Vietnam, I've been obsessed with noodle salads. I usually use rice noodles or cellophane noodles, which are very thin and have a nice chewy texture. Plus, they soak up all the delicious flavor from the dressing. Also, feel free to use different vegetables or protein if you like. Chicken, pork or baked tofu would go great here, and for vegetables, radish, peppers, snap peas and sprouts would all add a similar fresh crunch.
Curry Salmon Noodle Bowl with Mango and Soy-Lime Dressing
2 tablespoons brown sugar or coconut sugar
1/4 cup warm water
1/2 jalapeno, seeded, finely minced
1 1/2 tablespoons sesame oil
1 1/2 tablespoons soy sauce
Juice of 1 lime
1 1/4 lb salmon filet
1/2 teaspoon Thai curry powder (or regular curry powder if you can't find it)
8 ounces cellophane or brown rice noodles
1 head butter lettuce, stemmed, chopped, rinsed and dried
1 large carrot, shredded
1 cucumber, cut into matchsticks
1 mango, peeled, pitted and thinly sliced
1 avocado, peeled, pitted and thinly sliced
1 scallion, sliced
1/3 cup cilantro leaves
1/4 cup cashews, toasted and chopped
First make dressing. Whisk together sugar and warm water until dissolved. Whisk in jalapeno, sesame oil, soy sauce and lime juice. Set aside until ready to use.
Heat oven to 250 degrees. Pat salmon filet dry with a paper towel, place on a baking sheet and spray lightly with olive oil. Sprinkle with curry powder and season with salt and black pepper. Place in the oven and roast until it flakes easily with a fork, about 20 minutes. Remove from oven and let cool slightly.
Meanwhile, bring a large pot of water to a boil and cook noodles according to package instructions. Drain and rinse with cold water. Use scissors or shears to cut a few times into smaller strands.
Divide butter lettuce between four bowls. Break salmon into pieces. Divide carrot, cucumber, mango, avocado, scallion and cilantro between the four bowls. Sprinkle with cashews. Drizzle with dressing and serve.
More fresh flavors for summer:
This slow roasted salmon salad with apples and maple mustard dressing includes an impossible to mess up roasted salmon recipe!
Hey guys! Popping in with a random and rambling blog post for this salmon salad. Had a bit of a crazy weekend - not crazy in a college spring break way but crazy in a "I'm a total bonehead" way. I drove down to Atlanta with a college roommate/sorority sister for the bridal shower of another one of our roommates/sorority sisters bridal showers (fun fact- she's marrying one of Scott's best friends who she met at our wedding). She ended up getting sick with the flu and in my rush to get out the door Sunday morning and get her back home, plus being distracted by guilt over dragging my poor sick friend all over Atlanta, I accidentally left my computer at my friends house. Of course, I didn't realize this until I got back home to Columbia, three hours away. Mom to the rescue - she met me almost halfway with my computer at Dennys in the middle of nowhere Georgia.
Now I'm finally back home typing this up as my husband prepares my freekeh salad with roasted grapes and brussels sprouts. Haven't tasted the outcome, but from my observations, he may have worked his way out of cooking duty for life. Let's just say he only now learned that you can buy not frozen Brussels sprouts. Kinda wishing I had this salmon salad about now...
I made this with my friend Kara's slow roasted salmon recipe, which has become my go to. It's so moist and impossible to mess up. Just add your favorite sauce or spices to dress it up!
Slow Roasted Salmon Salad with Apples and Maple Mustard Dressing
- 4 salmon filets, about 1/4th lb each
- Olive oil spray
- 1/4 cup water
- 2 tablespoons exta-virgin olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 2 scallions, chopped
- 2 garlic cloves, minced
- 5 ounce bag mixed greens
- 2 endives, thinly slivered, core discarded
- 2 fuji apples, chopped
- 1/3 cup walnuts, toasted
- Preheat oven to 250 degrees.
- Spray a baking sheet with olive oil spray. Place salmon filets evenly over baking sheet. Spray tops with olive oil (or brush with a couple teaspoons) and season with salt and pepper. Place in the oven and roast 20 minutes until opaque and easily flakes with a fork. Remove from oven and set aside to cool slightly.
- While salmon is cooking, whisk together water, olive oil, mustard, maple syrup, scallions and garlic in a small pot. Place on medium heat and bring to a quick simmer until thickened, about 1 minute. Season with salt and black pepper.
- In a large bowl, toss together salad greens and endive. Chop or thinly slice apples and toss in the bowl. If not eating immediately, toss apples with lemon juice. Divide salad among four plates. Top with salmon and walnuts. Drizzle with sauce.
More brain-boosting fatty fish recipes, so you don't do boneheaded things like leaving your computer 3 hours away: