Chick Meals

Salmon and Wilted Spinach (My favorite kinda meal)

Before I met my husband I ate healthy. Like really healthy. I mean like I lived off salads, fruits, fish and lean proteins (think chicken breast, nonfat greek yogurt and egg whites). Then, I met this guy. I remember one of the first meals he made me; hot dogs and a side of baked beans. I even took a picture of it; because I realized my version of eating was never going to be the same.

Hot Dogs and Beans

If it were up to me I’d still be eating like a bird. But that’s not realistic anymore, which is why I create meals with ingredients like pasta, hearty steaks and creamy mashed potatoes. I love preparing these meals. But I do still try (and enjoy) eating clean.

Tonight, I went back to my roots. I made salmon, laid into a rich tomato broth, topped with a cashew/green onion relish…if you will. On the side I made a warm wilted spinach salad with homemade toasted sesame seeds.

Both recipes came from the Cooking Light magazine in the March 2016 edition. The entire meal took less than 30 minutes to make. Plus, it was “throwing a dinner party” kinda fancy looking. Which is awesome.

I placed the ingredients for the tomato sauce in the blender. I took that puree and heated it on the stove for 10 minutes. While it was cooking, I took the salmon filets, sprinkled them with salt and pepper (two ingredients which should never be left out of a dish, in my opinion) and cooked the filets for 4 minutes per side. I poured the broth in individual bowls, topped them each with a piece of salmon, and then dabbed a spoonful of the cashew/green onion mix on top.

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For the spinach, I heated up sesame oil in a wok and added in a ton of spinach. I’m talking a ton. I threw on some black pepper and toasted sesame seeds – and just like that the most simple side was complete.

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