Broiled Salmon with Peppercorn Lime Rub and Quinoa Salad

We really love to eat salmon. It’s usually quick and easy to prepare. I love all the health benefits of it, and it doesn’t require a crazy recipe to dress it up. You wouldn’t know by looking at my salmon tag how much we love salmon. You see, I bought some salmon rub at Whole Foods, and The Boy absolutely loves it. We fix it a lot because it’s fast. But I’m always looking for different ways to prepare something, so instead of using the same ol’ storebought rub, I began browsing some of my bookmarks for a recipe that would have me preparing salmon in a way we hadn’t before. This recipe lived up to the challenge of having a different taste. I knew instantly The Boy would probably love it, because he loves pepper.

It hardly took any time at all to whip up this simple, yet flavorful rub. In the amount of time I probably would have spent digging in my spice cupboard, I had it mixed together. And the best thing is, I already had every single ingredient for the rub! I guarantee this won’t be the last time I make this! The peppercorn is what hits you first, it’s got it’s own kick. Then the lime really gives it a great, tart contrast. My only problem lies in my own fault. I oversalted it. 🙁 Next time I’ll watch more closely. I used kosher salt, as the recipe calls for, and I think it’s pretty easy to oversalt with the large chunks.

On to the quinoa salad. This was also super simple to prepare. I really love quinoa, and I really don’t prepare it enough. I already had a green pepper on hand, so I just used it instead of the red pepper. I was afraid this would taste too plain, but I didn’t. It complimented the salmon very nicely.

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Broiled Salmon with Peppercorn Lime Rub

from Cooking Light
serves 4

Ingredients:

Salmon:
4 (6-ounce) salmon fillets (about 3/4 inch thick)
Cooking spray
2 teaspoons grated lime rind
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 garlic clove, minced
Lime wedges (optional)

Quinoa Salad:
1 1/4 cups fat-free, reduced sodium chicken broth
3/4 cup uncooked quinoa
1 1/2 cups zucchini, chopped
1/2 cup red bell pepper, chopped
2 Tablespoons fresh chive (I omitted)
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:

Salmon:
Preheat broiler.

Place fish, skin sides down, on a broiler pan coated with cooking spray. (I also sprayed the fish with a light spray of cooking spray to help the coating stick.) Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired.

Quinoa:
Combine chicken broth and quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in chopped zucchini and chopped red bell pepper. Cover and cook 5 minutes or until liquid is absorbed. Remove from heat. Stir in chives, extra-virgin olive oil, salt, and freshly ground black pepper. Serve alongside salmon.

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Chocolate Chip Banana Bread

Banana bread has kind of been floating in and out of my head. I have a memory of baking it with my mom once. While getting my post-workout Saturday latte at the nearby coffee shop, Portland Brew, I always notice their banana bread in these cute little molds. I rarely buy the snacks at coffee shops because I enjoy making stuff like that on my own. The other day my friend Liesl gave me a banana that was pretty ripe, and I already had two that were getting there, and a ripe one in the freezer. At first I was just going to slice it and freeze it for smoothies, but then I realized I’ve never posted a recipe for banana bread. I have a stoneware mini bundt pan I had only used once, so I thought it seemed like a great non-traditional way to bake banana bread, just like the ones at the coffee shop! It’s makes it perfect for giving away, because I ended up with 5 of them. I brought 3 into work, The Boy & I ate one, and gave the other away. I also loved that slicing it gave these small portions, which are great if someone only wants just a bite.

I know there are SO MANY banana bread recipes out there, and I checked to see if I had any bookmarked. I found this one, on my friend Melissa’s blog. I used that recipe as a starting off point, and varied it up just a bit. I used some white whole wheat flour to make it a little healthier. Then I added chocolate chips, to make it unhealthier! Haha.. And I realized I didn’t have enough bananas, so to make up for that I subbed nonfat greek yogurt. I must admit I was a little worried it wouldn’t turn out. But I was proven wrong when this banana bread turned out very moist & delicious! The chocolate chips melted and really paired nicely with the banana flavor. There’s just something so nice about a freshly baked homemade quick bread.

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Chocolate Chips Banana Bread

adapted from Mrs Sac's Purple Kitchen, original recipe from AllRecipes

Ingredients:

1 cup all-purpose flour
1 cup white whole wheat flour (you can just use all-purpose flour if you don't have any wheat flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (I ended up using about 1 2/3 cups mashed banana and 2/3 plain nonfat greek yogurt, because I ran out of banana)
1 tsp vanilla
1 cup chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan (or mini bundt pans like mine).

In a large bowl, combine flours, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten, and add in chocolate chips. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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Goat Cheese Stuffed Figs

A very fortunate coincidence occurred recently. This post popped up in my Google Reader. I was so surprised, and actually demanded to know if Lindsay had broken into my house and peeked in my refrigerator. You see, never in my life have I ever seen fresh figs in the grocery store. If they were there, I didn’t notice them. The past year or so I’ve been intrigued by them after enjoying fresh figs, or fig jam on dishes while dining out. On a recent grocery trip to Harris Teeter I saw them, and on a whim, bought two, not knowing what I was going to do with them. Also, the past month or so I keep meaning to purchase some of the locally produced fresh goat cheese I’ve seen at the farmer’s markets I visit. But, due to me being ME, I either don’t have enough cash, don’t have ANY cash, or have the cash, but forgot my wallet. This past weekend, I made an extra effort to pick some up.

This goat cheese is produced on a farm in Franklin, TN. According to this article in the Tennessean the cheesemaking seems to be a fairly new venture for the company, Noble Springs Farm. As you know if you read my blog even sporadically, I’m a member of a CSA. I love supporting local producers, and small businesses. I believe that when you do that, you are helping not just that business but the community as well. That was part of the reason I chose to purchase the goat cheese. But I’ll be honest, the other reason is because it’s so delicious! Even when I knew I didn’t have cash to purchase some, I *might* have wandered over for a sample, a time or two (or three). They produce a couple varieties including this peppercorn, and a cherry berry, just to name a few. I had just so happened to purchase the peppered goat cheese. So THAT was why I thought Lindsay’s post was truly serendipitous! Nashvillians, if you are interested in the goat cheese I know for sure they sell it at the East Nashville Farmer’s Market (Wednesdays), as well as the new West Nashville Farmer’s Market (Saturdays on 46th & Charlotte).

Perfect. That’s really the best way to describe this. The only way I think I could have made it better, would be if I was able to use locally produced honey. If you’ve never had fresh figs (and I hadn’t until recently), they are similar to a plum or peach in exterior texture, and they are soft with almost pulp-like sacs similar to an orange. When paired with the goat cheese and honey, you get some sweetness from the fruit, with a touch of the richness of the goat cheese, a different kind of sweetness from the honey, and of course the honey & pepper. I don’t think there’s anything I’ve prepared that felt so simple and yet fancy at the same time. I wasn’t surprised to discover the recipe came from Bon Appetit. The recipe really defines the kinds of food I like to eat; simple with a touch of elegance, in season, and course, utilizing local ingredients. I can’t wait for an event I could serve these at as appetizers!

PS. I would like to add, just to be clear, no one paid me to go on & on about how great this goat cheese is, and I didn’t get it for free. I just like to write about food discoveries I love.

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Fresh Figs with Goat Cheese, Cracked Pepper, and Honey

adapted from Epicurious (Bon Appetit Aug 06), as seen on Love & Olive Oil
serves 2

Ingredients:

2 figs
2 teaspoons goat cheese
drizzle of honey
freshly cracked pepper

Directions:

Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with honey, then using pepper grinder, crack pepper over fig.

This time last year I posted this Layered Pumpkin Loaf, which was moist & delicious!

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Tropical Granola

I had been itching to make something, but not a dessert, and I saw Annie posted this recipe for Tropical Granola. The Boy & I LOVE homemade granola. Whenever I make this kind, we DEVOUR it. Annie’s recipe is so completely different from the recipe I use, I thought it might be fun to change things up.

One thing I found curious about this recipe, is that it doesn’t use any oil! That’s good if you are looking for a lower fat recipe. Instead of oil it uses pureed pineapple, mashed banana, and apple sauce. Plus, the tropical flavors were a complete departure from my regular add ins. I had some of these ingredients on hand, like the oats, banana, and coconut; but I ended up having to buy most it, so it ended up being not-so-cheap. But, it definitely was fresher, and better tasting than anything you’d buy at the store, I think it was well worth it. My only addition to the recipe was to add in dried papaya, because it had such a pretty color, and I know I like the taste as well!

Now, I’m sure someone is bound to wonder “Which recipe is better?” I honestly hate questions like that. While I think I would prefer my other granola, because of the rich surprising taste of the olive oil alongside the sweet cherries & kosher salt flavors, that doesn’t mean I didn’t find this granola to be SUPER DELICIOUS! Honestly it’s like comparing apples to oranges. I really did loved the tropical flavors in Annie’s version. It made me dream of being on a beach. In fact, I sprinkled the granola on top of pina colada yogurt, and it was almost like I heard “A-lo-ho-a” singing in my head. This granola disappeared in a mere matter of days, less than a week! So it’s safe to say it was a hit. So whatcha waitin’ for? Get out there and try this Tropical Granola, or maybe try this version. Whatever floats your boat!

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Tropical Granola

slighty adapted from Annie's Eats

Ingredients:

3½ cups rolled oats
2½ cups puffed rice cereal (I used this, and highly recommend)
1/3 cup firmly packed light brown sugar
1/3 cup fresh pineapple puree
1/3 cup mashed banana
1/3 cup applesauce
½ tsp. salt
Dash of cinnamon
1 tsp. coconut extract
1 cup sweetened shredded coconut, lightly toasted
1/2 cup dried pineapple, chopped
1/2 cup dried papaya, chopped
1 cup dried banana chips, chopped
½ cup toasted macadamia nuts, chopped

Directions:

Preheat the oven to 325° F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine the oats and puffed rice cereal. Stir to combine. In a medium bowl, whisk together the brown sugar, pineapple puree, mashed banana, applesauce, salt, cinnamon and coconut extract. Whisk until very smooth. Add the wet ingredients to the oat mixture and stir gently with a spatula until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes. Using a large, wide spatula, turn sections of the granola over on the baking sheet. Bake for an additional 15 minutes, until nearly completely dried. If your granola layer is thick, you may need to bake it a bit longer, removing the edges that have cooked completely but making sure the center is done. Cool in the pan for about 15 minutes, then crumble into a large airtight storage container. Add toasted coconut, dried pineapple, dried papaya, banana chips, and macadamia nuts to the container. Seal and shake well until everything is evenly combined.

This time last year I was enjoying one of my favorite ways to eat okra, in this Okra & Shrimp dish.

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