Tag Archives: salmon

Thanksgiving and Wild Rice, Salmon and Veggie Medley

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We celebrated Thanksgiving by hosting family (about 17) for a Potluck meal.  While we honored the day with a Traditional Turkey, people were asked to be creative with their recipes… traditional ingredients served in new ways.

The result was a buffet full of variety, and 4 types of Stuffing! One of my nieces made a Wild Rice and Roasted Veggie salad which I loved.. another a delicious gluten-free dressing and a salad with paper-thin sliced root veggies, and my daughter made a cranberry relish, a barley/green bean toss and a yummy large chunk dressing.

Several nephews contributed our favorite jello based ribbon salad, pies, skin-in mashed potatoes, drinks and a luscious home-made chocolate rum cake.

Add to that list sweet potatoes, green beans and pearl onions in a mushroom sauce, and spiced pumpkin muffins.  A little carb-heavy, but a couple such meals a year can be excused.

The customary after-Thanksgiving meals seem to call for transformation of some of the items.  Like making turkey Stroganoff with leftovers, or using some of the dressing to stuff mushrooms, etc…

Below is how I transformed the wonderful Wild Rice Salad into a meal.

Wild Rice, Salmon and Veggie Medley

  • 2 cups cooked Wild Rice
  • 1 c. each roasted Brussel Sprouts & Butternut Squash
  • 1/4 cup chopped organic Parsley
  • 1 stalk diced organic Celery
  • 1 organic Green Onion, chopped
  • 1/4 c. diced organic Tomato
  • 1 small can (8 oz) wild Salmon, drained
  • 1 organic Lime, juiced
  • 2 Tbs. organic Virgin Olive Oil
  • Sea Salt to taste

Combine all ingredients and toss lightly.

Serve with a toasted slice of Udi’s Chia Millet Bread, or two Rye Vita or your favorite gluten-free, high fiber crackers.

~ Bon Apetit! ♥

 

To Fish or Not to Fish…

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What’s for Lunch?

Yesterday was a warm, sunny day…which put me in the mood for a cold lunch plate.

I made Hummus the day before, and had steamed cabbage with mint and garlic, so two features of my lunch were ready.

The little animal protein i eat comes mainly from fish… cold water, wild-caught fish…which, by the way, has less mercury and nasty stuff than Farm Raised or Atlantic.

Salmon is a favorite, and I am sure to have a couple of cans of Alaskan Wild Caught Salmon in my pantry for the time I am out of the fresh version.  So I decided to make my Salmon Salad to compliment the Hummus and cabbage.

Hoda’s Salmon Salad

  • 2 cans wild caught Pink Salmon
  • 2 organic Celery stalks, chopped fine
  • 3 organic Green Onions, chopped fine
  • 1/4 c. organic flat leaf Parsley, chopped fine
  • 2 Tbs. Vegenaise
  • 1-1/2 tsp. Spicy Brown Mustard or Dijon
  • 2 tsp. Lemon Juice
  • 1/4 tsp. Black Pepper

Flake the Salmon, and add rest of ingredients. Combine well in a medium bowl.

Serve over whole grain wheat-free toast or in a lettuce leaf, alongside avocado slices sprinkled with lemon juice.

~ Bon Apetit! ♥

Lunch April 17 – Smoked Salmon, Stir Fry and Hummus

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This was today’s lunch.  I enjoy mixing cuisines and this plate is certainly an example:

Store bought Smoked Salmon (you only need 3-4 oz. of protein per meal); 1 1/2 c. of Healthy Stir-fried Veggies;  Authentic Homemade Hummus (because no other kind compares with it!); a smattering of organic Persian Cucumbers and one slice of high fiber Flax-seed bread.

My bottle of Probiotics is standing by…I’m going to sprinkle my daily 1/4 tsp. on the Hummus… and one of those Myer Lemons will be squeezed into my green tea along with the dash of black pepper to kazaam the anti-oxidant benefit! (read more about Black Pepper).

~ Sahtein! (To your health) ♥