Eat Skinny Be Skinny: Herb-Crusted Salmon & Cranberry-Feta Salad
PIN IT!Elliot and I have been exceptionally busy lately, with wedding planning, vacations and hosting a few out of town friends, we have not had time for much of anything. And that includes cooking dinners. We cook, don’t get me wrong. But all we have had time to make is tacos [from a box] and stir fry. They are healthy options, sure, but I really can’t do chicken every night. I’ll go nuts.
So last week I spent a few hours digging up some tasty recipes that involve different meats [like fish! turkey! steak!] and on Saturday I hit the store to gather my ingredients. And to be honest, I was REALLY excited to try a salmon recipe I spotted. So tonight, even with a mighty strong hangover, I attempted [and conquered] the delicious recipe [along with a fantastic salad]. If I can make that when I’m not feeling 100%, I can surely make it after a day of work! Recipe is courtesy of Diana’s Kitchen.
Herb-Crusted Salmon with Sun-Dried Tomato Sauce
Ingredients
- 4 teaspoons olive oil
- 2 tablespoons shallots — minced
- 1 tablespoon lemon juice
- 1/2 cup dry white wine or cooking white wine
- 6 sun-dried tomatoes — minced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon fresh ground black pepper
- 1 tsp crumbled dried basil
- 1 teaspoon crumbled dried thyme
- 1/2 tsp crumbled dried rosemary
- 1/2 cup dry bread crumbs
- 2 12 ounce salmon fillets or steaks
Directions
- In a 10-inch skillet, heat 2 teaspoons of oil over medium heat. Add shallots and saute, stirring constantly, until lightly golden.
- Add lemon juice, wine, and sun-dried tomatoes. Turn heat to medium-high and cook until sauce is reduced to 1/2 cup. Season with salt and pepper and set aside.
- Preheat to 400F.
- Lightly grease a 9 by 13 casserole dish with cooking spray.
- On a piece of wax paper, combine basil, thyme, rosemary, and bread crumbs. Dredge each fillet in bread crumb mixture, coating well. Transfer fillets to prepared pan and place 2 inches apart. Drizzle with remaining 2 teaspoons of oil.
- Bake until fish is opaque and barely flakes when tested in the center with a knife, about 10 minutes.
- Slice fillet in half crosswise, spoon sauce over fillets, and serve.
Nutritional Facts: 370 calories, 14 gm. fat, 36 gm. protein
Cranberry, Feta and Sun-Dried Tomato Salad
Ingriedents
- 1 package spinach salad leaves
- 1 cup sweetened dried cranberries
- 1 package of crumbled Feta cheese
- 6 sun-dried tomatoes, finely minced
- 1/2 cup coarsely chopped toasted almonds
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. ground black pepper
- 1/4 cup extra virgin olive oil
- Layer spinach greens, cranberries, cheese, sun-dried tomatoes and walnuts in salad bowl.
- Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad. Toss gently to coat.
Nutritional Facts: 216 calories, 4.5 grams of fat
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