Tag: Glazed

Glazed Salmon and Rice Bowl

I don’t think I’ll ever have enough 30 minute weekday recipes, especially healthy ones! Here’s another one from Cooking Light, that includes salmon, brown rice, snow peas, and quick pickled radishes for a bunch of flavor, crunch, color, and a little tanginess.

 

This is actually two recipes together: the salmon rice bowl and orange-sesame snow peas.

 

Ingredients:

Salmon and Rice Bowl

  • 3 tablespoons lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 3 tablespoons rice vinegar, divided
  • 2 tablespoons honey
  • 4 (6-ounce) skin-on salmon fillets
  • 1 cup very thinly sliced radishes
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • 1 (8.5-ounce) pouch precooked brown basmati rice
  • 1/2 cup (1-inch) pieces green onions
  • 1 tablespoon toasted sesame seeds

Orange-Sesame Snow Peas

  • 2 teaspoons dark sesame oil
  • 12 ounces trimmed snow peas
  • 1 teaspoon lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 1/2 teaspoon grated orange rind

 

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Cardamom Glazed Carrots

Carrots are a staple on most Thanksgiving tables. My dad loves super mushy carrots, which just don’t do it for me.  I want a bit of a crunch! So this recipe for Cardamom Glazed Carrots from Cooking Light is perfect for me; sorry, Dad!

The cardamom adds a lightly floral taste which works so nicely with the fresh ginger. This recipe takes just 15 minutes to make so it’s a great weeknight option as well. The recipe serves 6, so multiply as needed.

Ingredients:

  • 1 tablespoon unsalted butter (or margarine to make vegan)
  • 1 tablespoon olive oil
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 cup water
  • 2 tablespoons light brown sugar
  • 1 pound carrots, peeled and cut diagonally into 1/2-inch pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh cilantro leaves (optional)

 

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Peach-Glazed Chicken with Peach-Studded Bulgur

My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.

Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!

Ingredients:

  • 1 1/3 cups water
  • 3/4 cup uncooked bulgur
  • 2 tablespoons canola oil, divided
  • 2 1/2 tablespoons white wine vinegar, divided
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon grated peeled fresh ginger
  • 2 cups chopped peaches
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 ounce goat cheese, crumbled (about 1/4 cup)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 cup unsalted chicken stock
  • 1/4 cup peach preserves
  • 2 teaspoons whole-grain mustard

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Peach-Glazed Salmon with Raspberries

February is Heart Health Month, which brings awareness to heart disease, the leading cause of death for men and women, and how to prevent it. A simple way to keep your heart healthy is to maintain a healthy diet, filled with fruits and vegetables (It is recommended that you eat at least 5 servings of fruits and vegetables daily), as well as choosing foods low in saturated fat, trans fat, and cholesterol and high in fiber.

This recipe for Peach-Glazed Salmon with Raspberries is packed with heart-healthy benefits:

  • Salmon’s omega-3 fatty acids help to reduce blood pressure and blood clots. Having two servings of salmon a week can reduce your risk of having a fatal heart attach by up to one-third! (You can read more about it here).
  • Raspberries have 4 grams of fiber per half cup, with 25% of your daily recommended amount of vitamin C and manganese. (More info here.)

 

Driscoll’s sent me a few coupons so that I could add some yummy raspberries to recipes throughout February.  Their raspberries are certified by the American Heart Association and have received the trusted Heart-Check Mark as a heart-healthy food.

Not only is this recipe a great way to keep your heart healthy, it can also be made in under 20 minutes!

 

Ingredients:

  • 1/2 cup peach spread (such as Polaner All Fruit)
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon crushed red pepper
  • 1 cup fresh raspberries
  • 1 tablespoon olive oil
  • 4 (6-ounce) salmon fillets
  • Salt and pepper, to taste
  • Cooking spray

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