Bariatric Surgery - My Story · Fish-Seafood · Hello Fresh · Salmon · Uncategorized · WLS

Hello Fresh Creamy Lemon Salmon

The third meal that we prepared was the Hello Fresh Creamy Lemon Salmon.  (Instructions copied from the Hello Fresh Site):

Wash and dry all produce. Core and seed tomato, then cut into ½-inch pieces. Zest lemon until you have 1 tsp zest, then cut into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.

Make Crema

In a small bowl, stir together sour cream, half the lemon zest, and a few squeezes of lemon juice (to taste— start with about ¼ of the lemon and go up from there). Season with salt and pepper. Taste and add more lemon zest or juice, if desired.

Cook Couscous

Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add 1 cup water, then bring to a boil. Lower heat slightly and let simmer until al dente, 7-9 minutes. Remove couscous from pot and set aside.

Stir Couscous

Heat another 1 TBSP butter and a large drizzle of oil in pot used for couscous over medium-high heat. Once butter is melted, add scallion whites and tomato. Cook, stirring frequently, until slightly softened, 2-3 minutes. Lower heat to medium and add garlic. Cook until fragrant, about 1 minute. Stir in couscous. Season with salt and pepper, then remove pot from heat.

Cook Salmon

Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and fry seasoning. Add to pan skin-side down. Cook until skin is crisp, 4-6 minutes. Flip and cook to desired doneness, 2-3 minutes more.

Plate and Serve

Fluff couscous with a fork, then stir in half the scallion greens. Divide between plates, along with salmon. (TIP: Arrange the fillets skin-side up to keep the skin crisp.) Drizzle salmon with a spoonful of crema. Sprinkle with remaining scallion greens. Serve with any remaining lemon wedges and crema on the side.  Photo of their dish and David’s:This time the tomatoes disappeared, and the seasoning was too much (what they had provided), but this was my favorite meal of the three that we tried.  My plate:

I had enough for lunch leftovers the next day.  I will try to make this again.

Bariatric Surgery - My Story · Fish-Seafood · Recipes · Uncategorized · WLS

Cod with Kalamata Olives

Cod is high in protein, 3 ounces is 15 grams.  So the last time we went to the store we purchased some that are individually packed and frozen.  With it being just the two of us, and I am not able to eat a lot in each meal, this is more efficient for us.  I have gotten tired of chicken lately.

For the marinade:
2 cloves garlic, minced
1 small red onion, chopped  (I had a small yellow onion)
10 pitted Kalamata Olives, chopped
2 Tablespoons dried Oregano
Juice from a lemon
2 Tablespoons Olive Oil
Salt and Pepper to taste

Pat the fish dry with paper towels.  I only took out 3 pieces of fish.  This marinade is good for up to 6 pieces of fish.

Place in a glass dish.

Cover the fish with the marinade (yes, all of it).  Cover, refrigerate, and let the fish marinade for at least 30 minutes but up to 2-3 hours.

Bake in a 350 degree preheated oven for approximately 25-30 depending on the thickness of the fish.

I made steamed broccoli and rice for David.

I just had fish.  Cod is a firm, white, flaky fish that cooked up nicely with these flavors.  It was moist, and not salty.  I had one fish, and David enjoyed the other.  Cod is full of protein, and I didn’t feel like that was all I was having.  This was a real treat that I will be making again.