Let's start with potatoes, and make 'em sweet.
For the Yams:
3 Sweet Potatoes, skinned (about 162 Calories)
2 Tbsp melted butter (200 C)
2 Tbsp Olive Oil (59.7 C)
A small amount Prime Rib Seasoning Mix (I know weird right? 60 C)
A sprinkle of Garam Masala (about 20 C)
For those who want to cook their own yams:
First, preheat the oven to 350 degrees. While that's warming up, peel and dice the potatoes into bite-sized quarters. Drizzle the butter, olive oil, seasoning (honestly you can use whatever seasoning you'd like), and Garam Masala onto your potatoes in a medium sized bowl. Place in the oven until nice and brownish on the outside; they should look a little crispy.
For us couch yams…did you see what I did there? Oh, whatever:
Get in your car, go to Trader Joe's and get the Maple Roaster Sweet Potatoes (1/2 Cup is 240.2 C)
Heat them up and that's what will go in your salad. Good for you. You just took lazy to a whole new level. I would be proud to call you "friend".
Now it's time to swim upstream…Okay I'm done
For the Fish:
1 fillet of Salmon (170 C)
1 Lemon (21 C)
1 Leek (54 C)
2 Tbsp of melted butter (200 C)
For those with a grill:
Fist, place the salmon filet onto a piece of tin foil - skin side down. Dice the leek, slice the lemon, mash 'em, boil 'em, stick 'em in a stew. But don't do that. Just the dicing and slicing part. I got a little carried away. Having fun yet? Well you've read this far haven't you? HAVEN'T YOU!? Okay I'm calm…
Place the slices of lemon - there should be about four total - as well as the diced leek on your salmon. Drizzle that buttery goodness and wrap up the salmon.
Get your grill to medium heat and put the fleshy side down first for 4 minutes. Turn it over (onto the skin side, meow. Remember this is all while still wrapped in the foil) and leave it on for 4-5 minutes. It should be on the grill for 8 minutes total. Add salt and pepper as needed. If you don't have a grill, you can also use the oven!
Preheat the oven to 350. Let salmon bake for 20 minutes or until all the way cooked through.
It ain't over until I say it's over!
For the Tomato Vinaigrette:
1 Can of Trader Joe's Diced Tomatoes - it should include garlic and oregano (90 Calories)
1 Container of Chopper Cherry Tomatoes (100g = 29 C)
1-2 Tbsp Chopped Garlic (0-10 C)
1 Tsp of Red Pepper Flakes (24 C)
1/3 Cup Red Wine Vinegar (21.3 C)
1/2 Cup Olive Oil (about 950 C…yikes)
Salt and Pepper to taste
For those who are not lazy:
Fist drain the can of Trader Joe's Diced Tomatoes and pour into a bowl. Take a set of kitchen scissors and cut the chunks into smaller pieces. Add one container of chopped cherry tomatoes (don't forget to wash them!). Mix in the chopped garlic, red pepper flakes, red wine vinegar, and olive oil. Add salt and pepper as needed.
For those who say, "Well f*ck that.":
Trader Joe's, jarred Tomato Bruschetta is just as good. 1 Cup is about 66 Calories.
Put it all together:
1/4 of the salmon you just cooked (about 111.25 Calories)
1/4 of the sweet potatoes, cooked (125.43 C)
1 good scoop of the Tomato Vinaigrette (33 C)
1/4 Cup Shredded Parmesan Cheese, Kraft (110 C)
2 Tbsp Light Champagne Vinaigrette, Trader Joe's (50 C)
3 Cups Half Spring Mix & Half Baby Spinach, Earthbound Farm Organic (30 C)
Serves: 1
Total Calories: 459.68 Calories
Put your greens in a small serving bowl and leave to the side. Heat up your salmon and potatoes - if cold - for about 1 minute in the microwave and place them on top of the salad. Sprinkle the parmesan on top and watch it melt (it's like watching paint dry, but instead you're salivating). Add the Tomato Vinaigrette or the Bruschetta and finish it with the Light Champagne dressing.
I don't know if you're ready for this….
 |
| …Boom |
This salad could have been 100,000,000 Calories and I would have still eaten it and gone back for seconds. Happy Spring, everyone!
But before you go...
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| Oh, yeah. That's it. Work it, baby. |
Cheers,
K
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