Tag Archives: Seafood

Greek Cucumber Salmon Salad

greek cucumber salmon salad | almost getting it together

There’s a farmer’s market in South Side that I pass on my way home on Tuesdays. Tuesdays are also #trailruntuesday, where Emily (and sometimes special guest Leslie) and I run 6 miles or so after work. Trail Run Tuesday could also be named Therapy Run Tuesday because it really keeps me sane when the week isn’t even half over yet.

Anyway, I was craving cucumbers and craving a Greek Salad, thus, Greek Cucumber Salmon Salad was born. I also felt like eating something shaped like noodles, so I actually came home and made a dinner that wasn’t a turkey wrap (aka Market District smoked turkey breast, brie cheese, avocado, a ton of mustard and spinach on a brown rice wrap then pressed in my Panini Press).

greek cucumber salmon salad | almost getting it together

This is what actually making an effort for a weeknight dinner looks like.

I got sucked into buying random stuff at the farmer’s market after being a little rungry. Besides over priced cucumbers and tomatoes I ended up with a basket of peaches, marinated mushrooms, black bean dip and lemon cilantro hummus, which I promptly opened and ate with carrot sticks left over from my lunch on the way home. If I could get my hunger under control, that would be great. (Is that what I get for running 30+ miles a week?)

greek cucumber salmon salad | almost getting it together

The color of these tomatoes totally sold them for me.

This salad is assuming you already have grilled salmon on hand. If not, just grill up some salmon. We had leftover salmon from dinner the night before and I don’t believe in reheating fish so it was cold on this salad. I used marinated mushrooms I bought from the farmer’s market so you can really use whatever you find from the olive bar or something at the store. I spiralized the cucumber, but you could just slice it if you don’t have a Spiralizer.

According to the nutrition calculator I use for my recipes, this has absolutely no bad points. It’s low in sugar, low in sodium, high in protein, iron, selenium, magnesium, Vitamin C, phosphorus and Vitamin B6. I literally don’t know what half of those do, but yay trace minerals?

greek cucumber salmon salad | almost getting it together

Greek Cucumber Salmon Salad.

Greek Cucumber Salmon Salad
 
Prep time
Total time
 
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 2
Ingredients
Salad
  • 3 cucumbers, spiralized
  • 2 grilled salmon fillets
  • ½ tomato, cut into wedges
  • ¼ onion, chopped
  • ½ avocado
  • ¼ cup marinated mushrooms
  • 2 tbsp feta cheese
Dressing
  • ½ lemon, juiced
  • ¼ cup red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tsp salad herbs
  • salt & pepper to taste
Instructions
Salad
  1. Put half the spiralized cucumber noodles on two plates. I used blade C.
  2. Put half the tomatoes, onion, avocado and mushrooms on each plate.
  3. Add grilled salmon filets.
  4. Add half the feta cheese to each.
  5. Pour dressing as desired.
Dressing
  1. Mix all dressing ingredients in a jar or carafe and shake well.
  2. Store extra in fridge.
Nutrition Information
Serving size: ½ recipe Calories: 428 Fat: 27.6 g Saturated fat: 5.5 g Carbohydrates: 23.8 g Sugar: 1.6 g Sodium: 215 mg Fiber: 6.5 g Protein: 27.4 g

Chat with me:
What purchases do you get sucked into at the farmer’s market/grocery store? Are you constantly hungry like me? How do you deal?

Bloody Mary Mussels

My dad could not stop talking about making mussels and more so, these Bloody Mary mussels he had at some brewery near Slippery Rock. On Valentine’s Day I was driving home from work, contemplating what I was going to eat for lunch because of course that was dependent on what I was eating for dinner, and called my dad to suggest we make mussels for dinner and be single together. So that’s what we did.

I had to think about what all types of things go into Bloody Marys to think about what should go into these little guys. My dad swears by Clamato juice but since they were already fishy (I think?) I decided to just use tomato juice. My dad also suggested Worchester sauce and horseradish because I totally would have forgotten about those. I was thinking garlic, Tabasco, celery, sea salt – all of the delicious accompaniments.

A quick Tabasco story because I know you all really want to hear it. When I was in Hong Kong and seriously jonesing for Mexican food, I would throw down approximately $30 USD for a burrito. Yeah, Hong Kong is expensive, but once you’re outside the US, Mexican food is few and far between. I didn’t have a kitchen. I had to go to extreme measures.

Anyway, back to the Tabasco. So we were at whatever the Hong Kong crappy equivalent of Mad Mex was (I seriously think it was Mad Mexican because a waiter gave me a sombrero one night when I was drunk and it said Mad Mexican or something on it. See photo below for reference) and we ordered margs (duh) and they were INSANELY sweet. Like way to sweet. So we poured Tabasco in them because what else are you going to do whenever you need a buzz to forget about the amount of money you’re paying for a burrito.

mexican food hong kong | almost getting it together

Said stolen somber – it says “Mexican with Attitude”

So these mussels were gone in like 5 minutes. They were delicious and super easy. Mussels seem scary to cook but they aren’t. Unless you’re allergic to shellfish and then they are scary because you’ll die.

Bloody Mary Mussels

bloody mary mussels | almost getting it together

Mussels – insanely easy to cook.

Bloody Mary Mussels
 
Prep time
Cook time
Total time
 
Recipe type: Dinner
Serves: 2
Ingredients
  • 1 lb mussels, debearded and rinsed in cold water
  • 1 lemon, juiced
  • 1⅔ cups tomato juice (PURE tomato juice, not crap from concentrate with sugar added or something)
  • ⅔ cup chopped celery
  • ⅓ cup chopped parsley
  • 3 tbsp fresh horseradish
  • 2 tbsp crushed garlic
  • 2 tbsp worchester sauce
  • 2 tbsp hot sauce
  • 1 tbsp olive oil
  • 1 tsp celery salt
Instructions
  1. Mix everything but mussels, garlic and olive oil together and set aside.
  2. Heat olive oil in a Dutch oven (or large sauté pan – anything large enough so the mussels can all be beside each other without being on top of each other) over medium high heat.
  3. Add in garlic and stir until fragrant, about one minute.
  4. Add mussels to pan. Put lid on top and allow to cook for 3-4 minutes.
  5. Check mussels after 3-4 minutes. If they are mostly closed, continue cooking for another 3-4 minutes, checking every minute to see if they are opened.
  6. Once they are all (or mostly) opened, add in sauce and stir well. Re-cover pan and allow to cook for another 1-2 minutes.
  7. MUSSELS ARE DONE! See, that wasn’t too scary, right? Enjoy your mussels as long as they are open. If they’re closed don’t eat them you’ll die.

 

bloody mary mussels | almost getting it together

These were devoured in less than 5 minutes.

Chat with me:
Is my writing on point today or what? And by point I mean ADD. Also – what is the most money you would ever pay for a burrito?