Since this is the first Friday of Lent, here’s a fish dinner option for your Meatless Friday. Serving fish on Fridays during Lent is tradition, and this healthier option of Barbecue Salmon is a big upgrade from the typical fried fish dinner. The Snap Pea Slaw is an excellent accompaniment you’ll want to make all Spring.
PS – I can’t begin Lent without reminding you of this gem, either. A lovely upgrade to the traditional fish sandwich!
Barbecue Salmon with Snap Pea Slaw
adapted from Cooking Light
2 tablespoons dark sesame oil, divided
3 garlic cloves, crushed
1 (1/2-inch) piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons ketchup
2 teaspoons dark brown sugar
1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
2 cups sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup grated radishes
1/4 cup very thinly vertically sliced shallots
2 teaspoons rice vinegar
1/4 teaspoon kosher salt
1. Preheat grill.
2. Finely chop the garlic and ginger and mix with 1 tbsp of oil. Add the lime juice, soy sauce, ketchup, dark brown sugar, and chile paste. Thoroughly mix or pulse in a small food processor.
3. Place the salmon on the grill and brush each piece using about half of the sauce. Grill for 10 minutes.
4. Brush on the rest of the sauce and grill another 10 minutes. Remove when cooked through (fish will flake easily with a fork).
5. For the snap pea slaw, combine the peas, radishes, shallots, vinegar, and 1 tbsp oil. Mix and serve under the salmon.
Japanese in origin, Yakitori sauce is a highly palatable, slightly sweet concoction that’s easy to like. This version pairs it with chicken (thighs or cutlets), snow peas, and basmati rice in a delicious combination everyone at your table will love.
I’m using boil-in-bag basmati rice here but you can use brown rice, or any other rice you already have in the pantry (you DO have rice in the pantry, right?). Just follow the package directions for 4 servings.
Chicken Yakitori Bowl
Adapted from Cooking Light
2 (3.5 ounce) bags boil-in-bag basmati rice
1/4 cup lower-sodium soy sauce
1/4 cup mirin (sweet rice wine)
3 tablespoons sugar
1 tablespoon rice vinegar
2 tablespoons fat-free, lower-sodium chicken broth
3 teaspoons peanut (or canola) oil, divided
1 pound skinless, boneless chicken thighs or breast cutlets
8 ounces snow peas, halved lengthwise diagonally
1 bunch green onions, cut into 1-inch pieces
1. Cook rice according to package directions, omitting salt and fat.
2. Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
4. Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and onions; saute 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. Place 1 cup cooked rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.
Here’s a fun idea for a winter lunch, a hearty afternoon snack, or maybe even dessert. You can’t beat a sweet potato as a satisfyingly filling sweet dish and this vegan version is an amazing riff on a twice-baked potato. The potato is baked and then the insides are mashed with coconut milk before being re-stuffed into the skin and topped with diced apple, dried cranberries and toasted pecans. Dust the whole thing with a little cinnamon and dig in. Delish.
Stuffed Sweet Potatoes
Adapted from Jessie Monds
4 individual sized sweet potatoes or yams
1/4 cup light Thai coconut milk (canned)
1/3 cup toasted pecans
1/3 cup dried cranberries
1 large crisp apple (Honeycrisp is ideal), cored and diced
Cinnamon, as garnish
1. Preheat your oven to 400 degrees F.
2. Scrub the sweet potatoes, dry, poke them with a fork all over, and place them into aluminum foil with a sprinkle of oil and salt. Wrap and roast for approx. 50 minutes.
3. After they have cooled, remove from foil and slit down the middle lengthwise.
4. Spoon out most of the insides of the sweet potato.
5. Mash the insides with coconut milk, salt, and pepper. Replace the insides.
6. Reheat the potatoes at 350 degrees F to warm them.
7. Remove and top with dried cranberries, pecans, and apples with a dash of cinnamon on top.