Quick & Simple Grilled Salmon – with a Sweet Glaze!

Quick & Simple Grilled Salmon - with a Sweet Glaze!

Quick & Simple Grilled Salmon – with a Sweet Glaze!

Ingredients:

5oz raw salmon fillet
1tbsp soy sauce
1tbsp water
1/2tbsp lemon juice
1/2tbsp olive oil
1tbsp Better Body Foods coconut palm sugar (sub brown sugar)
1/4tsp minced garlic
Fresh Ground Pepper

In a small bowl mix together the soy sauce, water, lemon juice, olive oil, sugar & garlic until the sugar is dissolved. Season the salmon with some fresh ground pepper and place in a zip lock bag. Pour the marinade into bag, turn to coat and place in the refrigerator for at least 2 hours.

Preheat grill to medium. While grill is heating up, pour marinade out of the zip lock bag into a small sauce pan. Bring to a boil and then reduce heat and simmer until sauce slightly thickens – about 3-4 minutes. Set aside. Grill salmon on an oiled grate for about 4 minutes each side or until cooked to desired temperature. Pour glaze over salmon & enjoy!

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Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

 

Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

50grams precooked extra lean ground turkey breast

6oz zucchini

1oz fresh mozzarella cheese

5grams grated parmesan cheese

50grams tomato sauce

1/4cup diced tomatoes

5 fresh basil leaves

Spices: fresh ground pepper, garlic, Italian seasoning mix, chili powder

 

Preheat oven to 450 degrees. While oven is heating up slice the zucchini into thin slices (mandolin recommended). 6 ounces of zucchini yielded 10 slices for me. Coat both sides with cooking spray & fresh ground pepper and roast in the oven for 20 minutes. Combine the tomatoes and tomato sauce in a small bowl and season to taste with the Italian seasoning, garlic & chili powder. Mix in the cooked ground turkey and set aside. Cut the cheese into 10 smaller pieces and the 5 basil leaves in half. Once the zucchini is out of the oven lower the temperature to 375 degrees. When the zucchini is cool enough to touch place a small amount of the turkey mixture at one end, 1 piece of cheese and half of a basil leaf. Carefully roll it up and place in oven safe dish. Repeat with 9 remaining slices. Top with the grated parmesan cheese and bake for 20 minutes.

Sesame, Garlic & Ginger baked Salmon with Stir-Fried Asian Vegetables. Ready in less than 30 minutes, including prep time!

Sesame, Garlic & Ginger baked Salmon with Stir-Fried Asian Vegetables. Ready in less than 30 minutes, including prep time!

Sesame, Garlic & Ginger baked Salmon with Stir-Fried Asian Vegetables. Ready in less than 30 minutes, including prep time!

Ingredients (For one serving – feel free to adjust amounts as you see fit):

5oz Raw Salmon Fillet

15 grams of shredded carrots

10 grams of shredded red cabbage

1oz of diced Red Bell Pepper

26 grams of canned sliced water chestnuts

28 grams of canned baby corn

35 grams of shelled edamame

1 small baby bok choy – cut in strips -1tbsp soy sauce

1/2tbsp of rice wine vinegar

3tsp of sesame oil – Divided

1/2tsp Fresh grated ginger – Divided

1/2tsp Fresh minced garlic – Divided

Fresh ground pepper

Half a lemon

Pinch of Cornstarch

Green onion/sesame (optional garnish)

 

Directions: Preheat oven to 400 degrees. While oven is preheating, place salmon in a bowl & squeeze half a lemon over it. Allow it so sit until oven is warm. Place on foil lined baking sheet, season with black pepper and bake 12-15 minutes depending on the size of your fillet. I added about a 1/2tsp of sesame oil on top of the salmon for the last 5 minutes of cooking time. While the salmon is cooking mix soy sauce with about 1.5tsp of sesame oil, rice wine vinegar, 1/4 tsp of minced garlic and 1/4tsp grated ginger. I heated this up in the microwave for about 20 seconds and added in a little cornstarch to thicken the sauce. Set aside. Get all of your vegetables ready. You can save a lot of time by using pre-shredded carrot & cabbage. When salmon is done, remove from oven. Allow to rest while you heat the remaining tsp of sesame oil over medium heat. Add the rest of garlic & ginger. Sautee for a minute or so and add in all of the vegetables except the bok choy/edamame. Cook another minute or two until carrots are softened and then finally add in edamame & bok choy until the leaves are wilted. Plate vegetables and salmon and then quickly heat up the sauce again in the microwave for about 15-20 seconds and pour over salmon/vegetables. Optional – garnish with some sesame seeds & green onion

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

175grams precooked polenta

1 serving precooked extra lean ground turkey

90grams tomato sauce

1/4cup diced tomatoes

5grams grated parmesan cheese 3

1grams of skim milk ricotta cheese

1/4clove of garlic

Spices: Italian seasoning mix, ground pepper

Preheat broiler to high heat. Add the garlic to a small frying pan over medium heat with a little cooking spray. Cook for 1-2 minutes and then add in the ground turkey (precooked), tomato sauce, diced tomatoes and season with Italian mix to taste. Cut polenta into 4 slices and season with some fresh ground pepper. Place on foil lined baking sheet sprayed with cooking spray and broil 5 minutes each side. (Optional – quickly warm up ricotta cheese in the microwave for 10-15 seconds.) Once polenta is done, layer 2 pieces (still on the foil) with half of the ground turkey mixture, and then the ricotta cheese. Place the two remaining polenta pieces on top of the ricotta and layer with the rest of the ground turkey. Top each stack with parmesan cheese and place back under broiler just long enough to start to melt the parmesan cheese.