Weeknight Salmon in Parchment

For all of us trying to get more fish, and heart-healthy Omega-3’s, into our diets, this quick and easy recipe from Tastemade (the link takes you to the video – which is handy if you have trouble folding the parchment) takes 15 minutes from prep to cook to table!

INGREDIENTS

  • 30-inch long piece of parchment paper
  • ½ bulb of fennel, thinly sliced
  • 1 large scallion, cut into 2-inch-long pieces
  • 4 oz salmon fillet
  • Salt
  • Paprika
  • 1 slice lemon
  • ¾ Tbsp butter
  1. Preheat oven to 425ºF.
  2. Fold parchment paper in half and cut out a large heart shape. Fold open the heart.
  3. In the middle of the right side of the heart, place 3–4 pieces of scallions and a few pieces of fennel. 
  4. Place the salmon skin-side down on top of the scallions and fennel. 
  5. Top salmon with salt, paprika and the lemon slice. Add the pat of butter on top.
  6. Fold the heart-shaped paper over the fish until the edges meet. (This means the crease will lift off the table.) Begin overlapping folds from the top left and work your way around to the bottom left, at which point you can twist it or paper clip it.
  7. Transfer to a baking sheet and place in oven for 8 minutes, or until meat thermometer reads 140ºF. Serve in the bag on a plate.

Toss a salad together while the salmon is baking and you’ve gotten a completely healthy meal on the table in under 30 minutes on a weeknight!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Thanksgiving Night Helper

Bon Appétit is always such a lifesaver!

When we are at a loss for how to wow dinner guests, they have just the recipe for us.

glazed-and-lacquered-turkey-overhead-horizontalWhen we’ve agreed to host the feast and  bitten off a more than we could chew , I meant do, they’re there for us with Live (yes! Live) help via Facebook, podcasts we can play again and again, and even via shared tips and tricks on Instagram.

Tonight they seek to come to our rescue yet again, this time with a recipe to help all of us digest the mass amounts of food that we all intend to stuff into our bodies on Thanksgiving day.

Mint, ginger, fennel, and cayenne are known for their digestive properties.

Their recommendation is to have this ready for the morning after, but why suffer all night with a bloated belly?  I would make this the  day before, when you are prepping the rest of your feast, and make a double batch so it’s ready to go before you hit the hay on Thanksgiving night.

Overeater’s Tonic

Makes about 3 cups

  • 3 sprigs mint
  • 1 1½-inch piece turmeric, peeled, thinly sliced
  • 1 1-inch piece ginger, peeled, thinly slicedovereaters-tonic
  • 1 teaspoon fennel seeds or aniseed
  • Pinch of cayenne pepper
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon aromatic bitters
  1. Muddle mint sprigs, turmeric, ginger, fennel seeds, and cayenne in a 4-cup measuring glass until turmeric and ginger are broken up into bits.
  2. Add vinegar, honey, bitters, and 3 cups cold water; stir to dissolve honey.
  3. Chill until very cold, at least 1 hour and up to 1 day.
  4. Strain.
Per 4 servings: Calories (kcal) 60 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 8 Protein (g) 0 Sodium (mg) 10

Tip:  Turn this into a spritzer by using club soda instead of water.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood