A Fabulous Friday Feast

A new goal of mine is to incorporate salmon into my diet 2 times a week. I love fish, but prefer to avoid the culprits with high mercury levels such as swordfish and tuna. A quick visit to Whole Foods, and I was supplied with all the necessities; wild Alaskan salmon bacon wrapped scallops, crunchy miso salad, and broiled garlic bread. The flavors and textures, both complimentary and divine, blended together perfectly, making for the perfect Friday Date Night feast! It was an easy meal to prepare, taking less than an hour from start to finish.

Salmon is a great source of omega-3 essential fatty acids, which have numerous health benefits. Some highlights include reducing inflammation, and maintaining the integrity of the immune and circulatory systems. Salmon is also low in calories and saturated fat, yet a great source of vitamin and mineral rich protein. A perfect choice for red meat avoiders. A simple seasoning of lemon juice, olive oil, salt and dill is all this magnificent fish needs. The subtle flavors contrast perfectly with the salty, crisp bacon, encompassing the meaty scallops; characterized by golden brown edges, and soft, succulent centers!


The Crunchy Miso salad is absolutely Divine; the miso dressing being the heart and soul behind this crunchy cabbage concoction. The ingredients are simple: shredded cabbage, shredded carrots, diced red peppers, chopped green and red onions, caramelized shallots, and slivered almonds, tossed and coated in an easy-to-prepare homemade miso dressing. The pungent and bold flavors of the onions is mildly mellowed by the addition of the sweet miso flavor and slivered almonds. The result is a cornucopia of bold flavors, every bite crisp and crunchy. The nice thing about this salad is that it could easily transform into a main dish, by simply adding chicken, tofu, or salmon. Definitely a new favorite that I will be sharing at upcoming gatherings with family and friends.


Crunchy Miso Salad (4-6 servings)

Salad Ingredients
the cabbage and carrots, buy the pre-shredded bags

• 2 cups shredded carrots
• 2 cups shredded cabbage
• 1 cup diced red bell peppers
• 1 1/2 cups thinly sliced shallots
• 1 cup diced green onions
• 1/2 of a medium red onion diced
• 1 cup of slivered almonds

Miso Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons yellow miso paste
• 2 tablespoons agave nectar
• 1/2 teaspoon mustard
• dash of salt and pepper

Preparation

• Start by thinly slicing the shallots, and sauteing, with olive oil, over medium heat for 15 minutes. When they are browned and slightly crunchy, set aside and let cool.
• While the shallots are sauteing, begin prepping the veggies for the Crunchy Miso Salad. Do all the chopping and slicing, and toss together in a large bowl, adding the shallots.
• Make the miso dressing by whisking together, the miso, olive oil, agave nectar, mustard, and salt and pepper. Add to the vegetables and toss, coating evenly.

Marinated Grilled Salmon

Ingredients

• 1 pound wild Alaskan salmon
• 2 tablespoons extra virgin olive oil
• 1/2 lemon
• salt and pepper to taste

Preparation

• Add all the ingredients is a large Ziploc bag, shake, making sure to evenly coat the salmon, and set aside for 30 minutes.
• Grill for 7 minutes on each side.

Bacon Wrapped Scallops

Ingredients

• 4 large scallops
• 4 slices of turkey bacon
• dash of salt and pepper
• 2 tablespoons garlic-flavored olive oil

Preparation

• Wrap a slice of turkey bacon around each scallop
• Sprinkle with tand pepper to taste
• In a large pan, saute the bacon wrapped scallops with the olive oil, for 2-3 minutes each side, until scallop edges start to brown.
• Remove, and add to the grill. Grill for an additional 2-3 minutes each side.

Once salmon and scallops are done cooking, serve immediately. Enjoy!!!