Adventures in Motherhood

About Adventures in Motherhood

Miami Valley moms dish about the wonderful, often humorous and always challenging role of being a mother including: families, kids, babies, pregnancy and things to do with kids in the Dayton and Springfield area.

Lucy Baker (a copy editor at the Dayton Daily News) is a mom of three.

Darci Jordan (a columnist for the Dayton Daily News and Springfield News-Sun) is the mom of two boys with a girl on the way

April 2011

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Home > Blogs > Adventures in Motherhood > Archives > 2011 > April > 01

Friday, April 1, 2011

3 quick and healthy fish dishes

By LucyB | Friday, April 1, 2011, 01:41 AM

It’s Lent, and that means fish for Friday dinner at our house.

But we don’t have to settle for a box of frosty sticks: There are plenty of fish in the sea.

In fact, the recipes below are a lot healthier and tastier, and they can be ready in less time than it takes to preheat your oven.

I’ve got two slabs of beautiful, wild-caught Silver Coho salmon from Trader Joe’s thawing in my fridge right now. mouth waters

My standby salmon recipe involves me making a gloopy paste of a couple of tablespoons of chopped garlic, loads of dill and about 1/3 cup of Dijon mustard. I slather that on both sides and pan-fry in a little EVOO for a few minutes on each side till it flakes nicely with a fork. Easy peasy.

But I’m going to change things up a bit this week using a simple recipe from Sam’s Club (of which I’m a proud new member!):

Salmon: the herbier the better.

Rosemary Garlic Salmon

Ingredients:

1 1/2 to 2 pounds salmon fillet

1 1/2 tablespoons olive oil

1 1/2 tablespoons melted butter

2 tablespoons Tone’s Rosemary Garlic Seasoning

1 teaspoon fresh ground black pepper

Directions:

Combine melted butter and oil and brush on both sides of the salmon. Sprinkle seasoning and pepper on both sides of the fish. Place fish in a shallow baking dish. Bake or broil 8-12 minutes (flipping once).

And what about a Lenten lunch, pray tell? Here’s a tangy tuna salad from Starkist that takes just 5 minutes to prepare. This makes a single serving, but can be doubled for a lunch date.

Satisfying salad in a jiffy.

Tuna and Feta Cheese Salad

Ingredients:

1 pouch StarKist® Chunk Light Tuna, Low Sodium (canned works too)

2 cups shredded lettuce, any variety

4 cherry tomatoes, halved (I love Cherubs brand — they taste so tomatoey)

1/4 cucumber, sliced

2 tablespoons sliced black olives

2 tablespoons feta cheese, crumbled

2 tablespoons balsamic vinaigrette

Directions:

Drain tuna well. Place salad greens on plate and top with tomatoes, cucumbers, olives and tuna, and toss well. Sprinkle with feta cheese. Drizzle with dressing, and enjoy your omega-3 fatty acids!

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