Happy Friday, everyone! This morning, I woke up to this:
Shortly afterward, this happened:
How did I get such a pushy puppy?
I had only one class today, so I had plenty of time to catch up on my to-do list. I had a long walk back to the parking lot from class.
Guess this guy was in a hurry?
While Peter was working on his knife handle, I had the privilege of getting acquainted with some delicious food! On the menu tonight was Garlicky Ginger Baked Salmon with Almond Raisin Swiss Chard.
Garlicky Ginger Baked Salmon
Ingredients:
1/4 cup mayonnaise
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp olive oil
S+P
Mix all ingredients and smother on your favorite salmon (this one was wild coho salmon). Bake for about 15 minutes per inch of thickness, or until salmon flakes easily with a fork.
Just a little bit of mayo adds a ton of flavor.
Has anyone tried that trick where you peel ginger with a spoon?? I just tried it for the first time tonight and it worked like a charm!
Almond Raisin Swiss Chard
Ingredients:
1 bunch Swiss chard (rainbow chard looks best), chopped
1 tbsp olive oil
1 tbsp minced garlic
1 onion, chopped
1 tbsp Dijon mustard
1 tbsp sugar or sweetener of choice
1 tbsp vinegar (I used red wine vinegar, but any kind will do)
1-1/2 cups broth
1/4 cup raisins (dried cranberries would be great, too)
1/4 cup sliced almonds
A mountain of creamy onion with garlic lingering the background.
Sauté onions and garlic in olive oil until soft.
Add mustard, sugar, vinegar, and broth.
Bring to a boil, then add Swiss chard. Reduce heat, cover, and let steam for a few minutes, until wilted. Add raisins and let simmer for 15 to 20 minutes, until raisins are soft.
Sprinkle with almonds and enjoy!
As I was finishing the chard, Peter came upstairs and showed me his finished knife. Behold this beauty:
Yes, he made the handle. 🙂 I’m waiting for him to work on my machete next.
We also had roasted Japanese sweet potatoes with dinner (unpictured). This meal is a perfect example of how I like to plan all my meals: I know I want to include a fiber-rich starch (sweet potato), lean protein (salmon), healthy fats (salmon and olive oil), and as much nonstarchy vegetable as I want (Swiss chard). When I think of meals in terms of fulfilling these categories, I find that it’s much easier to plan meals quickly. And, I make sure I get a balanced meal in the process.
Filling and fabulous. 🙂
Thanks for leaving me a comment. It’s so good to see another dietitian-to-be in the blogosphere. 🙂 You’re class schedule sounds all too familiar. Nutrition counseling, MNT.. aah but atleast it’s all about food. Personally, I loved my counseling class. Good luck, and I look forward to following your posts.
P.S. You’re dogs could quite possibly be the cutest things I’ve ever seen.
Thanks for stopping by! Nothing like learning about food and nutrition, eh? 🙂
I love mayonnaise!!! I really wish I knew how to add it to as many foods as possible! 🙂