WW: Honey Teriyaki Salmon

I’m finally getting back into my kitchen groove with a healthy twist! Tonight I’m solo for dinner while the hubby is working. So for dinner, I enjoyed a flavorful and healthy dish of honey teriyaki salmon which I served with sauteed spinach and caramelized mushrooms. So simple and delicious! Oh… and with an effort to get better quality pictures, hopefully some of the changes I’ve made will try to do a little justice to the recipes I prepare!


Honey Teriyaki Salmon
courtesy of Weight Watchers Best Eats Cookbook

4 (1/4 lb) skinless salmon fillets
1/4 cup reduced sodium soy sauce
1 tablespoon chopped, peeled fresh ginger
1 tablespoon honey
1 tablespoon lemon juice
1 garlic clove, minced

Place all the ingredients in a zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the salmon. Refridgerate, turning the bag occassionally, at least 6 hours or up to 24 hours.

Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire. Alternatively, spray a large nonstick skillet with nonstick spray and place over medium-high heat.

Remove the salmon from the marinade; discard the marinade.

Place the salmon on the grill rack. Grill until the salmon us just opaque in the center, 4-5 minutes on each side. Alternately, place the salmon in the skillet and cook until the salmon is just opaque in the center, 4-5 minutes on each side.

Serves 4
Serving side: 1 fillet
WW Points value: 4 points
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Project Pastrami…

I love spices… probably too much. I have a whole drawer full of spice jars and another shelf of random spices. I came across this recipe for Pastrami-Style Salmon and thought the spice mix was rather interesting.

Since I didn’t have any salmon on hand, I did have some ground turkey to use for dinner. Combining the pastrami spice mixture and ground turkey was truly an experiment that turned out to be delicious! I decided to use this spiced ground turkey and stuffed some large portabello mushrooms and voila… dinner is served. I accompanied my stuff mushrooms with roasted asparagus and tomatoes.

Here’s my recipe for Spiced Turkey Stuffed Portabello Mushrooms:

2 large portabello mushrooms
8 oz. ground turkey
garlic, minced
onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
cooking spray for browning turkey
2 green onions, sliced
1/4 cup feta cheese (I used fat free)

Remove stems from mushrooms and gently brush off any debris.
In a large bowl, combine garlic, onion, sugar, and the spices and mix thoroughly.
In a saute pan, brown seasoned turkey.
Once browned, remove from heat and toss in cheese and green onions.
Preheat oven to 375 degrees.
Place mushrooms gill side up and top with the turkey/feta/onion mixture.
Bake stuffed mushrooms in preheated oven for 15-20 minutes.

*I’m also submitting this to the “Go Ahead, Honey – It’s Gluten-Free” blog event started way back in the wintry depths of February by Naomi of Straight into Bed Cake-Free and Dried. This month, Rachel of The Crispy Cook is hosting and the focus is seasonal veggies. Be sure to check out Rachel’s site in early September for the round up!*

The Nutty Tilapia…

If there is a recipe that I’ve been so delayed in making, it’s this one. Something always came up – dinner out, errands, laziness… But finally, tonight’s dinner will be the long awaited Macadamia Nut Crusted Tilapia. The last time I had prepared this was for my birthday luau about 3 months ago. We loved it back then that we wanted to make it again. This time, I served it with sesame bok choy and king oyster mushrooms. It’s light, flavorful and great for hot summer nights.

Here’s my recipe for Macadamia Nut Crusted Tilapia:
4 frozen tilapia fillets
1-2 eggs
1 tablespoon water
1/2 cup crushed macadamia nuts
1/2 panko breadcrumbs
salt & pepper to taste

In a small bowl, whisk eggs with water for egg wash.
In a shallow baking pan, combine the nuts, breadcrumbs, salt & pepper.
Dip each tilapia fillet in the eggwash and dredge in the nut/breadcrumb mixture until fully coated.
Plate coated fish on a plate and chill for 10-15 minutes.
Meanwhile, preheat your oven to 375 degrees.
Place coated fish on a light greased baking sheet and bake in preheated oven for 15-20 minutes.

Here’s my recipe for Baby Bok Choy & King Oyster Mushroom Saute:

3-4 baby bok choy bunches
1 1/2 cups king oyster mushrooms (or any kind of mushroom)
1-2 tablespoons olive oil
3 gloves garlic, minced
1 tablespoon minced ginger
1 tablespoon oyster sauce
1 tablespoon lite soy sauce
1-2 teaspoons sesame oil

Heat large skillet or wok over high heat.
Meanwhile, prep your veggies by cutting bottoms of the bok choy and rinsing any debris between the stalks. Cut off the green tops and set aside.
For the mushrooms, slice them and if you prefer, remove stems.
When skilley or wok is hot, add oil to coat the bottom.
Add garlic, ginger and bok choy bottoms (not the green leafy tops!).
Stir until stalks are softened; then add mushrooms.
Stir until mushrooms start to brown and soften.
Add the oyster sauce, soy sauce and salt & pepper to taste.
Stir and then add bok choy greens.
Remove from heat, add sesame oil and toss until greens wilt.

*I’m also submitting this dish to the Original Recipes blogging event hosted by Lore of Culinarty. This is one of my fave blogging events each month because it showcases the creativity of so many bloggers. Check out the round up mid month!

Salmon w/Ginger Balsamic Glaze

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Salmon w/Ginger Balsamic Glaze
shared at the event by Semeena
recipe adapted from Recipezaar

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 tablespoon grated ginger
1 tablespoon brown sugar, packed plus
1 teaspoon brown sugar, packed
4 salmon fillets, skin on (center cut)
salt & freshly ground black pepper
2 teaspoons olive oil

Stir together balsamic vinegar, water, lemon juice, ginger and brown sugar in a small bowl.

Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon. Serve and enjoy!

Spicy, Sweet & With an Attitude

I was in the mood for something fruity & sweet for dinner and found this recipe for Apricot Honey Chicken. The recipe looked like it needed a bit more complexity and attitude. So with a few changes noted below, we had success! Dinner definitely hit the spot because the sweet flavors of the honey and apricot preserves paired well with the bite and kick of the ginger and chili paste. I served this with brown jasmine rice and steamed broccoli.

Here’s my adapted recipe for Spicy Apricot Honey Chicken:

1/3 cup dijon mustard
1 tablespoon honey
3 tablespoons apricot preserves
1 teaspoon grated fresh ginger
4 bone in chicken breasts
1/4 teaspoon of Thai chili paste
salt & pepper to taste

1. Blend mustard, preserves, ginger and chili paste. Marinate chicken in mustard mixture for at least an hour or even overnight.

2. Preheat oven to 400 degrees and line baking sheet with foil or parchment. Place marinated chicken on lined baking sheet and baste with marinade.

3. Bake chicken in preheated oven for 30-35 minutes or until juices run clear.

*You can also grill the chicken if you’d like!

Sixteen Spice Chicken w/Cilantro Cream Sauce

So what’s for dinner? Well, we couldn’t decide on whether to have burgers or BBQ. I figured chicken would be our best bet and decided on Bobby Flay’s recipe for 16 Spice Chicken. This was the entree I ordered when I visited his restaurant, Mesa Grill, in Vegas this past January. It was so wonderfully seasoned, I definitely wanted to try recreating it at home. Why not today?
Here’s Bobby Flay’s recipe for Sixteen Spice Chicken:

3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Boneless skinless chicken breasts
Canola oil

Combine spices in a bowl. Rub chicken breasts on both sides with rub. Marinate at least an hour or overnight. Oil up the grill until well coated (so it won’t stick) and grill for 10-12 minutes.

With the chicken entree I ordered, I recall having a cilantro cream sauce. So with that, I also made this great Cilantro Cream Sauce.

My husband is a big fan of cilantro and it worked out perfectly with the chicken! Eek, blurry pic, but trust me with how well it tastes! It would work as a great dip with chips and salsa too.
Here’s my slightly adapted recipe for Cilantro Cream sauce, using some of the great Florida food gifts I received:

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 cup prepared salsa verde
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon bottled or fresh key lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Pumpkin Spice Cupcakes

This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.

Lara’s Pumpkin Spice Cupcakes


2 cps. all purpose flour
2 cps. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
4 eggs
1 can (15 oz) solid-pack pumpkin
1 cp. vegetable oil
1 cp. raisins

Frosting Ingredients
1/3 cp. butter softened
1 package (3 oz) cream cheese, softened
1 tsp. vanilla extract
2 cps. confectioners’ sugar
1/2 cp. chopped walnuts (optional)

1. In a large bowl, combine the first 8 ingredients.

2. In another bowl, beat the eggs, pumpkin, and oil. Stir into dry ingredients just until moistened. Fold in raisins. Fill paper-lined muffin cups 3/4’s full.

3. Bake at 350 degrees for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat butter and cream cheese. Beat in vanilla. Gradually add confectioners’ sugar. Frost cupcakes; sprinkle with walnuts. Store in refrigerator. Yield: 20 cupcakes.