Pinterest is my new obsession! It’s truly addicting. You can find anything from crafting ideas, decorating tips, to how to fold a fitted sheet! But what I like most about Pinterest is finding ideas, encouragement, and ways to live a healthier balanced life.
Pinterest is so convenient for those that travel especially if you have a smart phone. While I’m on a trip I use the Pinterest app to find recipes to cook when I get home. My entire planning and shopping list is taken care of before I make it home so less stress and more time to enjoy my days off and enjoy a delicious, healthy meal.
Easy Crunchy Mustard-Baked Salmon
You can find it here
2 slices high quality white sandwich bread, crusts removed, torn into rough chunks.
2 boneless skinless salmon filets, about 6 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, softened, plus extra for the salmon
1/2 tablespoon Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon fresh thyme leaves
1.Preheat the broiler to high and adjust rack to 6 inches below the element. Pulse bread in the bowl of a food processor until coarse crumbs are created, about 10 to 12 one-second pulses. Season the salmon with salt and pepper. Set aside.
2.In a medium bowl, mix together the breadcrumbs, 1 tablespoon butter, both mustards, and thyme, pinching the mixture together so the butter is incorporated and the mixture sticks together. Season with salt and pepper.
3.Spread the bottom of each fillet of salmon with a thin layer of butter. Preheat a medium skillet over medium-high heat for 2 minutes. Add salmon buttered-side down and cook without moving until a nice crust has formed, about 2 minutes. Pile the crumbs on the salmon, then transfer to the broiler. Broil until the crumbs are crunchy and browned, 4 to 5 minutes. Serve immediately.
Although making your own bread crumbs is best I didn’t have time for this step so I used store bought bread crumbs and it still tasted really good!
Sweet Corn & Quinoa with Honey Lemon Vinaigrette
You can find it here
1 cup dry quinoa
2 cups water
2 Tablespoons butter
2 green onions, sliced
2 ears sweet corn
salt & pepper
For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 garlic clove, microplaned or finely minced
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1.Rinse quinoa thoroughly under running water in a fine mesh sieve. Combine with water in a saucepan, bring to a boil, then place a lid on top and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
2.Meanwhile, combine all the ingredients for the Honey Lemon Vinaigrette in a mason jar or small bowl, then shake or whisk to combine. Set aside.
3.Melt butter in a large skillet over medium-high heat. Add green onions and sweet corn, season with salt & pepper, then saute until corn is tender, about 3 minutes. Add in cooked quinoa and Honey Lemon Vinaigrette, then toss thoroughly to combine. Taste, add more salt & pepper if necessary, then serve.
For an added lemon flavor try Young Living’s Lemon Essential Oil for either recipe. One or two drops is all you need. Yum!
Sweet Corn & Quinoa and Salmon go very well together and they’re so easy to make. Most importantly, it is a healthy meal!