Asian Inspired Salmon Salad (AKA Sweet Pepper Chutney Salmon Salad)

You know what I think is amazing?  Those moms who raise a bunch of kids and still have time to cook HEALTHY food that the kids actually love, on top of staying within a small budget.  Forget Superman.  I’d like to see Clark Kent try to do that!  To all you supermoms…you are phenomenal and I want to be just like you when I grow up! 😉  Shout out to my sister-in-love, Becca “Jim” Kirkwood, cause she’s got it down!!!

Anywho.  I just started a blog post with a bunny trail, ha.  Let me explain to you why my mind went there!!

LEFTOVERS.

Wonderful leftovers.  No, really, I love leftovers!  I have been blessed with the Kirkwood inability to make small portions of food.  Us Kirkwoods (or former Kirkwood in my case) always cook for an army.  It actually works out nicely, because the Kirkwood house is the hang out house…my parents are the cool parents that let all their kids have friends over at any time of night…and ALWAYS find something to feed them.  Usually something ridiculous like steak and mashed potatoes with garlic bread, even if its 11 at night.  Or if they are tired they’ll settle for a never ending supply of corndogs and dad’s famous rice krispy treats with essential oils!  Though my apartment here across the country from them is small…it is already starting to have the same legacy.  We have different people sleeping on our couch all the time, and you know how I love to feed people 😀  But lots of times I cook for an army…and it’s just me and Jay, and I have a lot of leftovers.  I still like it.  Cause that means less money spent next month on meals, cause this month’s meals are stretching out.  However, eating the same thing for dinner three or four nights in a row can get a little….”blah.”  So this brings me back to my adoration for supermoms.  Taking leftovers…and transforming them into something else so the family doesn’t know they are eating the same thing.  And BOOM! You saved lots of MOOOOLAH.  That was one of the first tips my sister in law gave me.  Transform your leftovers to save money and eliminate food waste.  I gave her the deer in the headlights look.  Hooooow do you figure out what to make?!  Well guess what.  I came up with this one.  Yeah baby!  Went from a tasty dinner to a creative, light, Asian style salad…all from my little brain!  Go me!  Not Super Mom yet…but maybe by the time I have kids, I will be good enough at it that I can put on the cape 😉

 

Wow.  What an intro!  Enough distraction, let’s get down to business 🙂

So, here’s what you need:

  • 1 head Romaine Lettuce (or 2 if they’re small)
  • 3 C Spinach
  • 1 Cucumber, sliced or julienned (I decided to julienne mine because…I was thinking Asian…and when I think Asian, I think about our favorite sushi restaurant, Ruyi Asian Fusion.  And it just seemed like something they would do…because their presentation is never ordinary in any way!)
  • 1/4-1/2 a Red Onion, thinly sliced
  • Half recipe of Sweet Pepper Chutney Salmon (About 1 lb Salmon, and 1/2 C chutney)

Dressing:  (This will make about enough for 2 platefuls of salad.  If you want to be able to dress the whole salad, you can double it. )

  • 1/4 C Olive Oil
  • Squeeze of Flaxseed Oil (Optional)
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Citrus (I used lemon juice)
  • 1/2 tsp Bragg’s Amino Acids ( my Soy Sauce substitute)
  • 1/2 tsp Ginger, paste or minced
  • Dash of Sriracha

 

And here’s how you do it: (Pretty self explanatory ;))

  1. If you do not have Sweet Pepper Chutney Salmon leftovers but still want to make this fantastically tasty salad, then click on the link and get it started now.
  2. Rinse your romaine and chop or rip it into bite sized pieces, and toss them into a bowl.
  3. Rinse and sort your spinach and add it to the bowl.  Toss with the romaine to evenly distribute.
  4. Slice your onions and cucumbers and scatter on top.
  5. Cut your (cold) salmon into small chunks and scatter on top.
  6. Distribute the chutney evenly over the top.
  7. Whisk together the dressing ingredients and serve on the side.  I do this because I hate it when I dress the whole salad and then we don’t eat it all and it gets soggy and I can’t eat it for lunch the next day.  Booooooo!!

 

How yummy does that sound?  Let me tell you a secret.  It was REALLY yummy!  And this is like…bare minimum for the salad…I didn’t have much in the cupboards, but think of all the variations you could do!  Here’s a few of my ideas:

  • Add a small can of mandarins, and sub the mandarin juice in for lemon juice.
  • Add raisins
  • Add apple chunks
  • Nuts or trail mix

What can you think of that would be tasty?!

 

Pictures, ready GO!

Get your veggies ready!  Clean them all, chop them all, and put in a large bowl!

Chutney Salmon Salad 2Chunk your salmon and add it to the top with the sweet bell pepper chutney

Chutney Salmon Salad 3

YUM!  Now take it outside and eat it in the sunshine!!!

Chutney Salmon Salad 4

 

Seriously, this was perfect for a spring front porch picnic with my husband!!  We took the puppies for a morning walk on a beautiful river-side trail and got some exercise…

Chutney Salmon Salad 1Aren’t they ADORABLE?!  The one on the right is mine 🙂  She needs a hair cut…anyways we started the day with fresh air, exercise, and their cuteness, then shortly after got to sit down in the shade, enjoy the sunshine, and eat something light, fresh, and oh-so-satisfyingly tasty!!  Such a good day 🙂

Chutney Salmon Salad 5Hallelujah!!  Enjoy!  🙂

 

 

 

Garlic Ginger Peas!

I enjoyed this…nice and simple, some of my favorite flavors 🙂  I was pretty generous with the ginger, and it was wonderful 😀  Garlic and ginger.  I mean really.  Can you get much better than that?  I really don’t have much more to say about it…other than its yummy…and warm…and garlicy…and gingery.  Ha.  I’m so great with words.  Let’s just get on with it.  Baha.

So, here’s what you need:

  • 2 Cloves garlic, peeled and minced
  • 1 Tbsp Coconut Oil
  • 4 Mint Leaves, chopped
  • 1/4 C Chicken Stock
  • 1 Tbsp ginger, fresh minced or paste (I used paste, and added an extra little squeeze)
  • 1 Onion, sliced
  • 1/4 C Water
  • 1 Bag Snap Peas

 

Ahd here’s how you do it:

  1. Heat the oil in a large pan over medium heat.
  2. Saute onions for a couple minutes until just starting to get soft.  Add garlic and ginger and cook for about one minute…DON’T BURN THE GARLIC!!  I do that way too often.
  3. Add the peas and cook for about 2 more minutes.
  4. Add the water and chicken stock and let cook for about 2 more minutes, or until it has cooked down a bit.  More…just get it how you want it, with the veggies as tender as you please and the right amount of liquid for your tastes 🙂
  5. Season with salt, pepper, and sprinkle with the fresh mint!!  Annnnnnnnnd eat eat eat eat eat!!!

 

Slicey clicey, choppy choppy, mincey mincey….prepare to get yummy!!!  Oh wow…I’m sorry…I’m so tired…haha

Ginger Peas 1And here it is done!  Sorry the lighting was bad, but the veggies were super delish!!!  I hope you enjoy 🙂

Ginger Peas 2

 

Marinated & Grilled Ahi Tuna!

This was one of those “it’s so simple I didn’t think it could possibly be this good” recipes.  It had so much flavor I was amazed, and it didn’t feel like I was eating a “light” piece of fish…felt more like I was biting into a freshly grilled steak! So satisfying!  You really gotta try it!  And…you guessed it…super healthy!!!  If you want to take it to the next level, go for all organic!

Here’s what you need:

  • 1 Tbsp Coconut Oil, melted
  • 1 1/2 Tbsp Ginger, grated or paste.  (I use paste,so easy and organic!)
  • 2 Fresh Limes, juiced
  • 3 Tbsp Braggs Amino Acids, or Tamari Gluten Free Soy Sauce
  • 24 oz Ahi Tuna Steaks
  • Salt and Pepper

Here’s the super simple directions 🙂

  1. Combine coconut oil, ginger, lime juice, and amino acids/soy sauce.
  2. Lightly salt and pepper tuna.  Very light on the salt since you are using soy sauce!!
  3. Pour marinade over the tuna, and let it sit for 20-30 minutes.  That’s all you’ll need! Tuna seems to soak up flavor real fast 🙂
  4. Heat up your grill or grill pan 🙂 High heat-ish.
  5. Grill about 5 minutes per side.  Admire your pretty grill lines, and serve with a nice hearty veggie!!! I’ve got some you can try over at https://feedingmrrodgers.wordpress.com/category/veggie-sides/.  😀

 

Hope you enjoy this fantastic way to eat fish…so satisfying but good on the body!!

 

Ginger Soy Tuna 1

This is what it should look like after its done marinating! This is right after I threw them on the grill!!!  Don’t you just want to sink your molars into one of those?!

Ginger Soy Tuna 3

 

Grill lines!!!!!!  I LOVE GRILL LINES!!!

 

Ginger Soy Tuna 5

 

This is me serving it with roasted tomatoes, which were surprisingly delicious…and that’s coming from someone that usually doesn’t like tomatoes!!!  Maybe I’ll share that one next 🙂  Be watching!!  And let me know what you think of the tuna!

 

CocoGinger Chicken Soup!

So, my husband has been reading this book called Perfect Weight America by Jordan Rubin.  I’m learning so much just from the little things he has shared with me! And it has just confirmed my feelings that health is not based on a number, but instead what you are putting in your body and how you are taking care of yourself!!

So, feeling much inspired, we have gotten a free membership on http://perfectweightamerica.com (you should check out the website!) and as of yesterday started a 16 week detox diet plan. At first I was devastated that my blogging career would end so quickly, since I would have to be eating gross pre-planned food.  Then last night I ate this meal.  And changed my mind.  SO YUM!! And perfect to eat after trudging through piles of snow to get in our car and gather groceries! Mmmm.  Let me share this gem with you!

CocoGinger Soup 2

These flavor combinations are stinking fantastic! It hits you in waves of warm coconut, lime, ginger, and rich green onion!! Ah! I’m getting too excited, so I’ll just tell you how to make it so you can share my enthusiasm!

Just one note before you move on: the Perfect Weight America plan has you eating organic, seeing as everything else ends up with chemicals in it.  Because of this I labeled everything organic, but if you are an average Joe like us Rodgers’, organic may be out of the price range.  Just do what you can and get as much organic as possible, that’s what we did!!

What you need:

  • 3-4 free range chicken breasts, depending on size or just how “meaty” you like your soups, chopped into bite size pieces
  • 1 Tbsp Coconut oil
  • 1 bunch green onions, organic, sliced
  • 1 T ginger, organic, paste or peeled and chopped (I used the paste that you can get in the produce section by the herbs…its easier to deal with and is made with organic ginger!)
  • 3 jalapenos, or 2 serranos, organic, seeded and chopped real small
  • 6 Cups Organic, Free Range Chicken Broth
  • 1 1/2 C coconut milk, organic
  • 4 T lime juice, organic
  • 1 C cilantro, organic, chopped

Here’s what to do:

  1. Get your big soup pot, and put it over medium heat! Melt your coconut oil.
  2. Add in your onions and saute for a few minutes, stirring occasionally.  It should start smelling real good before too long!
  3. Toss in your chicken and brown it slightly.  This isn’t 100% necessary but I usually brown my meat before letting it simmer and cook in soups!
  4. Add the ginger and jalapenos/serranos and give it a good stir to get everything evenly coated.
  5. Add lime juice, coconut milk, and chicken broth.  Stir it up and bring to a boil.
  6. Reduce heat and let it simmer for an hour or so, letting the chicken cook and the flavors meld together!
  7. Top with cilantro! Yummy! Enjoy a guilt free evening knowing that you satisfied your taste buds and your body isn’t in distress cause of your meal 🙂