Seafood Night

A healthy meal is needed for tonight. I haven’t had salmon in a while, and I love a soy sauce/ginger/garlic glaze on just about anything, so the combination should be delicious! I’m rounding out the meal with some baked zucchini and butternut squash. It’s a light, healthy, colorful and tasty menu!

GINGER SOY SALMON

ZUCCHINI “FRIES”

EASY BAKED BUTTERNUT SQUASH

MANDARIN ORANGE SLICES

Photo Credit: Cate Bogue

GINGER SOY SALMON

(Adapted from Damndelicious)

damndelicious

1/4 cup olive oil

2 TBSP soy sauce

2 TBSP rice vinegar

2 TBSP sesame oil

2 TBSP brown sugar

2 cloves garlic, pressed

1 TBSP grated fresh ginger

4 green onions, thinly sliced

4 salmon filets

Photo Credit: Cate Bogue

For the Honey Ginger Glaze

2 TBSP honey

1 tsp soy sauce

1 tsp sesame oil

1/2 tsp Sriracha, or more, to taste

1/2 tsp grated fresh ginger

1/2 tsp sesame seeds (optional)

Photo Credit: Cate Bogue

To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds (if using) in a small bowl; set aside.

Photo Credit: Cate Bogue

In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and green onions.

Photo Credit: Cate Bogue

In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Photo Credit: Cate Bogue

Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish. Bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.

BAKED ZUCCHINI FRIES

(Adapted from damndelicious)

This recipe is a yummy and easy way to prepare zucchini. The key is not to overook it, so you end up with limp and chewy spears. Just watch it (every oven is different), and put it under the broiler when you think it’s cooked to your liking.

damndelicious

4 zucchini, quartered lengthwise

3/4 cup grated Parmesan

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp garlic powder

Kosher salt and freshly ground black pepper, to taste

2 TBSP olive oil

2 TBSP chopped fresh parsley leaves

Photo Credit: Cate Bogue

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Photo Credit: Cate Bogue

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture.

Photo Credit: Cate Bogue

Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

EASY BAKED BUTTERNUT SQUASH

(Adapted from Allrecipes)

allrecipes

This butternut squash recipe is simple and yet delicious. The hardest part is cutting the squash in half. I actually had to wait until my husband was available so he could do it! But baking it gives it just a nice flavor and texture, and you can add a lot of things to it, but my favorite way is simply butter and salt and pepper. And – it’s SOOOO good for you.

1 butternut squash, halved lengthwise and seeded

water

2 TBSP butter

salt and ground black pepper to taste

parmesan cheese, grated (if desired)

Preheat oven to 350 degrees F. Place squash, cut sides down, on a cookie sheet. Pour water into dish around squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours.

Carefully remove the skin with a fork; it should be easy to remove. Top squash halves with butter and S & P to taste. Can add grated parmesan if desired.

Photo Credit: Cate Bogue

DESSERT!

Photo Credit: Cate Bogue

I realize this dessert is merely opening a can or two, but sometimes that’s all you need. I’m trying to get away from sugar during the week, and yet I still crave a little something sweet after dinner. These little gems fit the bill, AND fruit fills you up, so you don’t sneak into the cookie jar later!