Asian Garlic Salmon with Spinach

Ok, I love garlic. It’s more of a condiment in my house. So if garlic isn’t your thing just reduce the amount in the recipe. I won’t be upset. This is a very simple recipe. It also doesn’t take long to cook so it’s great for a weeknight after a long day at work. I made this the other night after stopping at the supermarket on the way home. I had thought about getting rib-eyes for dinner but they were way too expensive. So I strolled past the fish counter. The salmon jumped out at me so I got a large one pound piece, with the skin on it. You can always get it without the skin if you prefer. Once I got home I cut the piece into 2 equal parts. Salmon is surprising. It doesn’t look like very much but once you start eating it you can get filled up pretty quick. So this recipe was plenty for two people. It came out so moist and delicious. Even my cat Toonces (aka The Driving Cat) loved it! I think she thought we were making it for her as she just LOVES salmon.

So give it a try. It’s fast, easy and good for you too. Lots of those good omegas for you! Plus the spinach if full of vitamins and iron. All good!


Ingredients:

1 pound fresh salmon (with or without skin), cut into 2 equal pieces

   Marinate the salmon in 3 tablespoons soy sauce, and 1 tablespoon each of garlic powder and ground ginger. I usually do this in a large ziplock bag. Marinate for 10-20 minutes.

1 package fresh spinach (I think they are usually 12-16 ounces)

6-8 cloves garlic, chopped

2 large scallions sliced

3 tablespoons olive oil

 

Directions:

  1. Saute garlic in the olive oil until lightly golden in a large skillet.
  2. Add the spinach and cook a few minutes, mixing well with the garlic until it just starts to wilt.
  3. Add the salmon on top of the spinach and cover.
  4. Cook on medium-low heat for about 10-15 minutes until salmon is a light pink. Careful not to overcook. The spinach should all be wilted by now.
  5. Put spinach on plate and top with salmon. Top salmon with scallions.

Mary’s Famous Mexican Dip

Yes I know I have been quite negligent with my blog lately! I am so sorry everyone. I made a promise to myself this morning to do better and I will!

Today’s recipe I have tried to get for years! Everytime I visit my sister Michele in NJ for any type of party she always has this dip. Her mother-in-law Mary makes it and showed Michele and everyone falls in love with it! Even the kids! So on a recent trip there, Mary happened to be in attendance as well and the dip was on the menu. So with camera and notebook in hand I got it! FINALLY! It’s a type of layered dip that you serve on a platter. Serve it with tortilla chips. I would recommend using stronger chips as well because this dip has so many yummy things you don’t want to lose anything because of a broken chip! We’ve all been there, digging in to a great dip and snap! Broken chip. You try again. Snap again! Another broken chip. So find your best thicker/stronger chips for this recipe.  I am also playing with an idea to make this as an Italian dip as well. I’ll post that when I work it out! So for now, here’s everyone’s newest favorite party snack! Thanks Mary!! (Now I want to go and make some to snack on!)

Mary preparing the famous dip!

Ingredients:

1 package (8 oz.) cream cheese (you can use light cream cheese if you wish)

1  jar (16oz.) of your favorite salsa

Shredded lettuce, about 2 cups

Shredded cheddar cheese, about 8 ounces

3-4 campari or plum tomatoes, chopped (Or you can use 1-2 large)

3-4 scallions, chopped (use whole scallion)

¼ cup jalapeño slices

1 small can sliced black olives (You can use green if you don’t like black)

So pretty!

Directions:

  1. On a large platter spread cream cheese to cover bottom.
  2. Spread salsa over the cream cheese.
  3. Add shredded lettuce on top of the salsa.
  4. Add the shredded cheddar evenly over the salsa.
  5. Top with the chopped tomatoes.
  6. Add scallions.
  7. Add jalapeño slices.
  8. Top with black olives.

Serve with sturdy chips!! Eat some before it disappears!

It's going fast!