Browsing Tag


Salmon Salad Pizza

January 15, 2012

Hey everyone! How was your weekend? Joe and I had friends over on Saturday night to watch the Broncos game and eat chili. And as an added surprise, my mom joined us for the weekend. And although the Broncos lost, it helped to have company (and ice cream) around to keep us from feeling the pain of the loss too much.

And since my mom was around this weekend, we took advantage of having her snap a photo of us that wasn’t taken with my computer. All ready to head to church…

Almost every week, Joey and I have homemade pizza for a weekday meal. Typically, our pizzas are of the standard variety – pepperoni and green peppers for Joe and mozzarella and basil for me. But on Friday night we dressed things up (a lot) and made a pizza you can’t order from a standard take-out joint.

Inspired by our favorite dinner, salads topped with salmon and feta cheese, Salmon Salad Pizza was born. And boy is it mouthwatering. I cringed a bit at the idea of crumbling half a pound of wild Alaskan salmon atop a pizza, but the fact is it’s a really economical way to feed high-quality salmon to a group of people. Instead of needing a pound or more, you can give everyone big salmon flavor for much less.

I was a tad bit skeptical about serving this pizza to Joe. Since he’s pretty traditional when it comes to pizza, I wasn’t sure if he would jump on board with this unique pie. Turns out, he was just as excited about it as I was. Between the two of us, we came pretty close to finishing up this pizza, with just a couple slices leftover for the weekend.

Salmon Salad Pizza
*1/2 lb. filet wild Alaskan salmon
*1 tablespoon olive oil
*3/4 cup baby spinach leaves, stems removed
*Whole wheat pizza dough for one 12-inch pizza (locals – Gateway Market has the best pre-made dough in Des Moines)
*1/3 cup pesto
*1/2 cup crumbled feta cheese
*1/2 of a medium tomato, thinly sliced
*1/2 tsp. dried oregano

*Preheat oven to 375°F. Lightly grease a pizza pan or dust cornmeal on a baking stone and preheat the stone in the oven. Set aside.
*In a nonstick skillet over medium high heat, heat oil. Cook salmon, about 4 minutes per side. Salmon will not be completely cooked through, which is okay. This will prevent the salmon from being dry once it is cooked on the pizza. Flake salmon into bite-sized pieces. Set aside.
*With the heat still on, cook spinach for 1 to 2 minutes in the remaining oil in the pan. Spinach should be slightly wilted. Remove from heat and set aside.
*Press pizza dough into a 12-inch circle and transfer to baking sheet. Spread dough with the pesto sauce and sprinkle with the feta cheese. Layer tomato slices atop the feta, followed by the flaked salmon. Top with the spinach and sprinkle with the dried oregano.
*Bake pizza for 15 to 18 minutes, or until cheese is melted and dough is golden brown and crisp around the edges. Remove from oven and cut into pieces. Makes 8 slices

Happy Cooking!

Honey Graham Salmon

December 8, 2011

I’m thinking of naming this week of posts “Confession Week.” After the name-changing fears and discussion earlier this week (thanks for all your awesome responses – it’s amazing to hear everyone’s experiences), it’s time to talk about my eating habits. 

When I first went vegetarian, the thing I anticipated missing the most was fish. I could live without chicken, pork and beef without batting an eye, but fish, on the other hand, was another story. During the first six months of going veg, I cut out all meat, including seafood. Since I felt great and wasn’t craving meat in the least bit, I felt confident my protein intake was sufficient to sustain my active lifestyle. That said, I would be lying if I claimed I didn’t miss a salmon fillet every now and again.

As a bit of a back-story, I didn’t go vegetarian for ethical reasons. Growing up in the heart of farm country, I don’t believe eating meat is wrong (although I do see some serious issues in the way meat is raised in some commercial situations).  I chose to go vegetarian out of curiosity, and stuck with being veg because of how much science there is backing the benefits of eating a plant-based whole foods diet.

About a year ago, I decided to experiment with adding a bit of fish into my diet. Since I struggled for so long to get my family to understand my vegetarianism, I didn’t want to let others in on my decision. It seemed very personal and something I didn’t have figured out yet. What does this mean? Am I going to eat fish frequently? How am I supposed to describe my choice to others?

But after a year of thinking it through, I am more comfortable in my choice. I believe that my diet can be even healthier with the addition of a small piece of fish every now and again. I found this article about Omega-3 in fish extremely helpful in guiding my decision. That said, there are a few rules I try to stick to when eating fish:

1. Eating wild fish that was harvested using sustainable fishing practices. This means the fish we buy is pretty expensive, but since we only eat it once or twice a month, it works. (the Monterey Bay Aquarium has awesome downloadable guides by geographic area on what types of fish to buy and what types to steer clear of.)
2. Limiting my fish intake to 1 or 2 times a month. I know that plenty of research suggests eating fish more often than that, but a couple times feels right for my body. 

Although I know I don’t owe anyone an explanation, I felt like I wanted to keep you in the loop. Since we try to find unique ways to eat our fish, like this Honey Graham Salmon, I wanted to be able to share recipes and my tasting notes along the way.

This recipe, in particular, was a real winner. I’m not sure how something as childish as Honey Grahams cereal can take a beautiful piece of salmon and make it rich and complex, but it does! Joey and I were both shocked at how great the flavor was and how kid-friendly it would be for little eaters. And if you’re still skeptical, I would highly recommend giving it a try!

Honey Graham Salmon
*1/2 teaspoon olive oil 
*3/4 cup Honey Grahams cereal, finely crushed
*Scant pinch of ground ginger
*1/2 teaspoon fine sea salt
*1/4 teaspoon ground black pepper
*3 or 4 skinless salmon filets (5 ounces each)

*Preheat oven to 375°F. Line a large baking pan with foil. Grease the foil with the olive oil.
*In a large shallow bowl, combine the crushed cereal, ginger, sea salt and black pepper. Dip salmon filets in the honey graham mixture to coat on all sides. Transfer to prepared baking pan.
*Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Serve atop lettuce or with steamed green beans.

Happy Baking!


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