Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: Go 4 It on October 05, 2009, 02:43:08 PM
-
Hey guys, what are some good carb sources that compliment Salmon, also any suggestions on spices at all? Right now I'm just doing some brown rice with it, but I know theres got to be more options, suggestions welcome...
-
Hey guys, what are some good carb sources that compliment Salmon, also any suggestions on spices at all? Right now I'm just doing some brown rice with it, but I know theres got to be more options, suggestions welcome...
Trader Joe's carries these Thai green beans in the frozen section. They are reallllly good and go great with salmon. The bag comes with 2 "seasoning packs", but I've found 1 is plenty. Save the other for another bag of green beans.
Try squeezing some lemon juice on the fish, then some dill, rosemary and thyme. Slap it on the grill for ??? about 10 minutes. Wild caught salmon (better & better for you) cooks faster than farm raised and of course skin/no skin makes a difference in cooking time too.
(http://www.traderjoesfan.com/components/com_mtree/img/listings/s/97.jpg)
-
Steamed asparagus is good.
A good salad made w/salmon:
Pan-seared salmon fillet
Greens or baby Romaine
capers
red onion
feta cheese
cherry tomatoes (cut in half)
and dressing made out of lemon juice, caper juice (just a little) olive oil, garlic, and pepper.....or just use Garlic Expressions dressing
-
Hey guys, what are some good carb sources that compliment Salmon, also any suggestions on spices at all? Right now I'm just doing some brown rice with it, but I know theres got to be more options, suggestions welcome...
Quinoa.
-
Thanks for all the suggestions guys! And right on with the quinoa Mindspin, I was thinking about that today when I was looking through my cabinet and saw a box I had, I think they make quinoa pasta now too I gotta check that out as well.
-
Hey guys, what are some good carb sources that compliment Salmon, also any suggestions on spices at all? Right now I'm just doing some brown rice with it, but I know theres got to be more options, suggestions welcome...
overnight marinade in teryaki sauce, then baked at 500 degrees for 10 minutes, then put oven to 300ish and let it slowly cook for the remainder. stopping when internal temp. is whatever you prefer it at personally. serve with rice and steamed vegetables.
-
overnight marinade in teryaki sauce, then baked at 500 degrees for 10 minutes, then put oven to 300ish and let it slowly cook for the remainder. stopping when internal temp. is whatever you prefer it at personally. serve with rice and steamed vegetables.
Careful when marinading fish. Any longer than 4 hours and you risk making it mushy and with a soy based marinade like teryaki, it will take on a lot of sodium.
-
Careful when marinading fish. Any longer than 4 hours and you risk making it mushy and with a soy based marinade like teryaki, it will take on a lot of sodium.
hm. never experienced that.
-
i like a nice terriyaki, soy, honey and red pepper flake marinade, then grill it. Normally i will poach salmon with a combo of water, white wine and fresh dill then finish it with some fresh lemon juice. I will also make a lemon dill sauce on occasion. A nice option is to make a pan sauce with a little butter, white wine, diced tomatoes, basil and capers then hit it with a touch of heavy cream. as for carb sources brown rice is good i make mine with crushed garlic and sometimes a touch of chicken stock. I don't care for quinoa. Roasted new potaotes with italian herbs and olive oil is great. I also like high starch veg like zucchini or squash that is cut medium thicknes length wise and grilled with red onion. the other thing i like is to get canned black beans, kidney beans, garbanzos and white kidney beans, drain them, then mix them all with chopped parsely, chopped cilantro diced onion, diced tomato and tossed with olive oil and vinegar.
-
Lots of good ideas here guys, thanks for the input!
-
hm. never experienced that.
There are generally 2 reasons for marinading ~ 1. to infuse flavor & 2. to tenderize ~ or both. In the case of fish, there's no need to tenderize, only flavor, which happens rather quickly. With a tougher piece of meat, like pork or beef, you want to "break down" some of the fibers. That's why fish often becomes mushy if marinaded too long. In the case of the teryaki, there's probably nothing acidic in your marinade so that's why you're "getting away with it". You like things salty, so that's why you don't care that it's absorbing all that sodium. Also, seems like you're over cooking the fish ~ which is fine ~ if that's what you like.
-
Hey guys, what are some good carb sources that compliment Salmon, also any suggestions on spices at all? Right now I'm just doing some brown rice with it, but I know theres got to be more options, suggestions welcome...
Cut up some sweet potatoes into big chunks and put into a plastic bag. Sprinkle in some olive oil and a pinch of garlic powder (not garlic salt). Lightly coat the potatoes and put on a baking sheet - single layer and roast for about 20 min @ about 425-450.
-
(http://www.traderjoesfan.com/components/com_mtree/img/listings/s/97.jpg)
I use the Thai green beans a lot when eating fish (salmon or talapia). A perfect side dish for your salmon, a great recommendation from Princess L!
-
great suggestion guys... i typically do what Princess L said but with dressings I've experimented with a little bit of that thai dressing. I'll snap a pic of it and boy does it taste good.