One of the benefits of being back on the Weight Watchers is that it makes me so much more conscious of the food I’m eating. That really is the point after all and I’m a little disturbed to discover just how unconscious my eating had become. Don’t get me wrong, I hadn’t become a sleep eater (thank god) but I’d completely fallen into “open mouth – shovel in” as an automatic response to every whim. This resulted in a very happy tongue but increasingly tighter clothes.
Paying attention is much better all around. By cooking at home and controlling what goes into the food calorie-wise, it also makes me think about the quality of the ingredients and creativity of the recipes. The more I read about food and agriculture, the more convinced I become of the importance of selecting non-processed, sustainable foods. They’re much more expensive without a doubt, but the fact that we’re eating less of them almost makes it a wash.
I love salmon, but I’ve come to the point where I can’t bring myself to eat anything but wild-caught fish. The fact that farm-raised salmon has to be artificially colored to even resemble salmon is a deal-breaker for me. A dye job just doesn’t belong on a dinner plate.
That said, tonight’s dinner was caught in the wild and you could taste the freedom and love. I pulled the glaze recipe from myrecipes.com. Continuing my way through this month’s Bon Appetit, we dug out the mandoline and took a crack at the Shaved Honeydew, Fennel and Olive salad as a side. Mixed reviews on this one, I think it would have been better if we’d used fancier Spanish olives but I was too lazy to deal with pits. To round it out, Bri made his wild rice with sage brown butter, which is just plain amazing.
Dinner clocked in at 10 Weight Watchers points.
We went with Butter Chardonnay for the pairing, because how could you resist a wine called “Butter?”
WILD SALMON WITH CITRUS ROSEMARY GLAZE
- 2 4-oz wild-caught salmon filets
- ½ teaspoon kosher salt
- 4 thin lemon slices
- ¼ teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons minced shallots
- ¼ cup dry white wine
- ½ teaspoon chopped fresh rosemary
- ¾ cup fresh orange juice (about 2 oranges)
- 1 tablespoon maple syrup
- Preheat oven to 325. Sprinkle filets evenly with salt and pepper and place two lemon slices on each filet. Place salmon in a baking dish, cover with foil and bake until salmon is flaky, about 20 minutes.
- Coat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Spoon glaze over salmon and serve.
SHAVED HONEYDEW, FENNEL AND OLIVE SALAD
- 1 teaspoon finely grated orange zest
- 1 tablespoon fresh orange juice
- 2 teaspoons fresh lemon juice
- 1 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 ½ pounds honeydew melon, rind and seeds removed, shaved on a mandoline
- ½ fennel bulb, shaved on a mandoline, plus 2 Tbsp. coarsely chopped fennel fronds
- ¼ cup brined green olives, such as Castelvetrano, pitted, very coarsely chopped
- Whisk orange juice, lemon juice, and 2 Tbsp. oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat. Top salad with orange zest and fennel fronds, and season with salt and pepper.
WILD RICE WITH SAGE BROWN BUTTER
- 1 cup of wild rice
- 3 Tbsp butter
- 8 fresh sage leaves coarsely chopped
- Prepare wild rice in a rice cooker or on stove top. (My rice preparation knowledge is limited because I’m completely dependent on our Zojirushi rice cooker.
- Melt butter over high heat, add sage leaves and stir constantly until butter starts to brown.
- Pour over rice and mix well