Honey Lemon Roasted Salmon

Today, I felt like a grown-up.

Not a common occurrence when I act like this on a pretty regular basis…..

Why don’t I feel like a grown-up? It makes no sense, if you think about it. I have been married for quite a few years. I have a full time job, complete with benefits. I own a home. I have a dog. I have a retirement account for heaven’s sake! Why do I still feel like I’m 12 half the time?! And, why is it that small, seemingly insignificant things can make me feel like an adult.

Take, for instance, today’s maturity inducing task….

I bought & cooked salmon.

WHOOOAAAAA!!!!!!!

Ridiculous, right? I don’t know why, but for some reason purchasing salmon makes me feel like a grown-up. I did feel slightly pitiful asking the fish monger for a single portion size fillet, but that’s not the point…. I held my head high, took my single size fillet home, & prepared a meal that would make any adult proud!

Honey Lemon Roasted Salmon

(Gluten Free, Dairy Free)

Ingredients:

  • 1 serving size portion Salmon Fillet
  • zest of 1 Lemon
  • juice of 1/2 Lemon
  • 1 Tblsp Honey
  • 1 tsp Mirin
  • 1 tsp Garlic, minced
  • Salt
  • Pepper
  • Thyme

Directions:

  1. Season salmon fillet with salt, pepper, & thyme, and place in a small baking dish.
  2. In a small bowl, whisk together remaining ingredients to form a marinade.
  3. Pour the marinade over the salmon and set aside while the oven preheats.
  4. Preheat the oven to 400 degrees F.
  5. Place salmon in the oven and roast 10-12 minutes, until desired doneness.
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Get Fishy With It….

I LOVE fish! 
I cooked it all the time for myself my senior year of college. Then, GF Guy & I got engaged and married. He HATES fish. The result, I stopped cooking fish. Now that he is on the road, nothing is stopping my from enjoying a delicious piece of fish. The problem? I’m out of practice! I always seem to forget about it! Well, that is about to change! It’s time to get fishy with it!
Spice Rubbed White Fish Baked in Foil
(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

  • 1 filet mild White Fish (Tilapia, Orange Roughy, etc….)
  • 1 small Zucchini, cut into 1/2 moons
  • 1 tsp Extra Virgin Olive Oil
  • 1-2 Tblsp North Market Spices House English Rub
  • 1/4 cup White Wine

Directions:

  1. Preheat oven to 400 degrees F.
  2. Line a baking pan with foil.
  3. Place fish and zucchini in the foil.
  4. Drizzle oil all over the fish and vegetables, and toss to coat thoroughly.
  5. Sprinkle fish and vegetables with spice mix. Toss to coat evenly.
  6. Pour wine around fish.
  7. Fold foil tightly closed.
  8. Bake in oven 20-25 minutes, until fish flakes easily.

    New Friends…

    Happy Sunday! It’s the start of a brand new week! I have big plans for this week: a giveaway, new recipes, doggy dates…. Like I said, it’s a big week.
    This morning, I ate a bowl of Gluten Free Corn Flakes with Raw Almond Milk
    and hit the showers… with Dickens that is. That’s right. We gave Dickens his first bath this morning. He was such a good boy. He didn’t squirm or fight during the bath. But, he did run around like a whirling dervish after we let him out of the bathroom! Look at his little puddin’ face!
    Since I was already wet from bathing Dickens, I took the opportunity to scrub the shower. Unlike most people, it takes me an entire hour to scrub a shower up to my cleanliness standards. Anal retentive much? It is so shiny! Seriously, a clean shower makes everything better and brighter.
    I emerged from my bleach cocoon to discover a message in my inbox from fellow food blogger, Meghann. We have been trying to schedule a meet up for a while now. Luckily, this time we were able to coordinate our schedules. GF Guy and I met Meghann and Anne at a local health food store for a little browsing and a lot of fun conversation. GF Guy claimed to be there for the free food samples!
    Meghann just got a new puppy, so we had fun swapping stories. While we chatted, I enjoyed a beverage called Ayala’s Herbal Water.
    I chose one infused with lemongrass, mint, thyme, and lavender. It was very light, refreshing, and reminded me of a spa day. (GF Guy thought it tasted like cough medicine, but what does he know anyway!) Before we left, we had to take a picture together. That’s what we bloggies do! Look at the sign in the background.
    How funny is that? It was totally unplanned.

    Lunch was the typical Sunday fair at Tita’s: White Beans over Rice, Collard Greens, Salad, Tomato Slices, and Avacado (are you happy Gena?)
    and Watermelon

    GF Guy and I were both anxious to get back home to Dickens. It was the first time we have left him home alone for over 2 hours. Guess what. No accidents! He was a perfect angel!
    We had plans to take him on a walk to Publix. I needed to pick up a few things for dinner. But… it was soooo HOT! We didn’t even make it to the front of our complex! Instead, we took a little car ride, which he loved.
    Dinner and dessert tonight were both scrumptious. Get your aprons ready because here comes some serious yumminess!

    Pan-Roasted Scallops with Sesame Sauce

    Ingredients:

    – about 1 1/4 pounds Sea Scallops
    – 1 sliced Green Onion (white and green sections separated)
    – 2 Garlic Cloves, minced
    – 2 tablespoons Braggs Liquid Aminos (or low sodium tamari)
    – 1 tablespoon Rice Vinegar
    – 3 teaspoons Sugar
    – 1/2 teaspoon Cornstarch
    – 1 tablespoon Toasted Sesame Oil
    – 1/8 teaspoon Crushed Red Pepper
    – 1 teaspoon Canola Oil
    – 1/8 teaspoon Black Pepper

    Bring scallops to room temperature.
    In a small bowl, whisk together white pieces of onion, garlic, Braggs, rice vinegar, sugar, cornstarch, sesame oil, and red pepper. Set aside.
    Heat canola oil in a large skillet on over medium heat.
    Add scallops and sprinkle with black pepper.
    Cook 3 minutes on 1 side, until golden. Turn and cook 2-3 more minutes until done.
    Transfer to a plate and tent with foil to keep warm.
    Whisk sauce and add to skillet.
    Cook just under a minute, until sauce boils and thickens slightly.
    Remove pan from heat.
    Serve scallops drizzled with sauce and garnished with green onion pieces.

    I served our scallops on a bed of Quinoa, Spinach, and Steamed Broccoli. This impressive, restaurant worthy meal takes less than 15 minutes to prepare, beginning to end. Now that is impressive.

    For dessert, I prepared GF Guy’s favorite ice cream flavor in our Cuisinart Frozen Yogurt, Sorbet, and Ice Cream Maker using his favorite cookies.

    Cookies N’ Dream Ice Cream


    Ingredients:

    – 2 cans full fat Coconut Milk
    – 3/4 cup Sugar
    – 2 teaspoons Vanilla Extract
    – 1/4 teaspoon Xanthum Gum
    – 16 gluten free and dairy free “Oreo” style cookies, crushed (I used Kinnitoos)

    In a blender, combine coconut milk, sugar, vanilla extract, and xanthum gum.
    Place blender canister in the freezer for one hour.
    Re-blend ice cream mixture about 35 seconds and pour into ice cream maker.
    Process about 20 minutes.
    Over the last 5 minutes, slowly pour crushed cookies into the machine.
    Put ice cream in a freezer safe container and allow to harden at least one hour before serving.

    I didn’t actually eat the cookie garnish. It sure looks cute though! Do you ever put little touches on your food just for the photo? 🙂

    I have the day off work tomorrow. Such a lady of leisure! I plan on baking a bit, hitting up the library and gym, then, who knows. The world is my oyster! Tune in tomorrow for a giveaway. Trust me. You don’t want to miss this one. My own mother may even enter this one!

    Winners and Winning Recipes…

    Hello and Happy Sunday! GF Guy and I had a wonderful date night on Friday. For dinner at The Columbia, we both had the 1905 Salad (mine was sans meat, cheese, and dressing) and split the Paella Valencia (I gave GF Guy all the chicken and pork and he gave me all the seafood.) The show was great fun, and I LOVED getting all dressed up! I am such a girly, girl! 🙂 I worked all day Saturday, but still managed to create 2 new recipes when I got home. (recipes found at bottom of post) Today, we went to church, Pop and Tita’s, and to see HARRY POTTER! Nerd alert! It was quite enjoyable. They did cut a lot from the book though. Oh well, we still enjoyed it! My meals (that I was able to take pictures of) were basically different combinations of oatmeal, leftovers, and cereal. I will spare you the boring details and just post a “slide show” of the food pics. I am still off dairy. So, any milk products are either coconut of almond based.

    I know most of you are reading this post thinking “blah, blah, blah… get to the Green Giveaway Winner announcement!”.

    So, here it is: GF Guy randomly chose the winner by pulling a random number. The winner: Elizabeth Wilkinson King! Email me with you mailing address. I am sure you will love reading Sleeping Naked is Green just as much as I did.

    Shrimp and Pineapple Stir-fry

    Ingredients:
    – Stir-fry Veggie Mix (cabbage, daikon, zucchini, squash, snap peas, carrots, bell
    peppers)
    – 1/4 pound pre-cooked shrimp, peeled and deveined
    – 1/2 yellow onion, chopped
    – Cooking Spray
    – 1 tablespoon Sesame Oil
    – Bragg’s Liquid Aminos, to taste
    – splash of Rice Wine Vinegar
    – 1 teaspoon Agave Nectar
    – 1/2 cup cubed fresh pineapple
    – splash pineapple juice
    – 1 teaspoon Ginger Powder (I was going to use fresh Ginger Root, but I forgot…
    whoops!)

    Spray a wok with cooking spray. Add chopped onion and saute for 2-4 minutes.
    Add stir-fry veggies and sesame oil and cook over medium to medium-high heat for about 5 minutes.

    Add Bragg’s, Rice Vinegar, and Agave Nectar. Cover and continue cooking for 5 minutes.
    Stir in Pineapple cubes, pineapple juice, and Ginger Powder. Cook about 3 minutes.
    Add Shrimp and cook just until heated through.

    We ate ours over a leftover blend of rice and black eyed peas. I plan on eating the leftovers over either steamed veggies or quinoa. Yummy!

    Dessert was SPECTACULAR! My picture may not look like much, but trust me. You WANT to make this! The recipe was based on one I found at Elana’s Pantry. I didn’t have the exact ingredients so a improvised with what i did have.

    Roasted Banana Coconut Ice Cream

    Ingredients:
    – 5 Bananas, cut into 1 inch pieces
    – 2 dried Figs, chopped
    – 2 tablespoons Coconut Oil
    – 1 tablespoon Vanilla Extract
    – 1 can coconut milk (full fat, NOT light)

    Preheat oven to 375 degrees. Place bananas, figs, coconut oil, and vanilla extract in a casserole type dish and roast for 35-40 minutes until caramelized and fragrant.
    Pour roasted bananas and coconut milk into a blender. Combine on high speed until completely smooth. (I scrubbed the roasting dish while the mixture blended away.)
    Place the mixture in the freezer to cool.
    Once cool, pour into an ice cream maker and process about 25 minutes.
    Enjoy as soft serve or transfer to a freezer safe container and harden to the desired consistency.
    GF Guy and I sprinkled ours with chopped walnuts.
    This is a super rich, creamy recipe. It’s hard to believe their is no added sugar!

    I hope everyone enjoys these recipes. Have a wonderful week!