Paulie's...) This means lean meats like chicken and fish, minimal processed foods (flours, sugars, chemicals), and lots and lots of vegetables. My usual go-to recipe for salmon is my own spice-variation take on this Alton Brown recipe for broiled salmon. It's easy, quick, and tasty. But it's getting a little old and I wanted to try something new. Enter this miso glazed salmon recipe - SO good. It's fresh salmon season and, while pricy, I'm a huge fan of fresh caught fish over the farmed variety, so I stocked up on 1 lb of this delicious, coral delight on Tuesday and proceeded to slather it with the miso glaze and let sit to marinate on the counter for a half an hour before cooking (I also broiled it for about 2 minutes at the end to caramelize the topping a bit). I served it alongside this carrot, edamame, and avocado salad topped with a ginger citrus dressing and lots of black sesame seeds. I found the dressing recipe was quite large so I added extra veggies to the salad and also cut back a bit on the sesame seeds (closer to 1/8 cup). The resultant dinner was full of flavor and super healthy - we had enough for lunch leftovers the next day as well!
While I was in cooking mode, I also whipped up a huge batch of roasted vegetables with chicken. I like to mix up the types of vegetables and seasoning I use based on the season, so this week's was chock full of leeks, zucchini, carrots, and broccoli and seasoned with orange juice and thyme! It made 5 services and gives us another healthy and quick lunch/dinner option for this week.