Taste Bud Tuesday

I haven’t been writing much, so I figured I might as well go all out on this edition of Taste Bud Tuesday- its a whole menu (go on, someone- pat this sister on the back!)

Serves: 2
Calories per serving: 478

For the Salmon:

2 tbsp low sodium soy sauce
1 tsp minced ginger
1 3-in cinnamon stick
1 tsp rice vinegar
5 ounces mango nectar
2 6-ounce salmon fillets (1 in thick)

For the Spinach Salad:
1 bunch of fresh spinach
1 thinly sliced Bosc pear
shredded carrots (to taste)
Asian bean sprouts (to taste)
2 tbsp toasted, sliced almonds

For the Dressing:
3 tbsp rice vinegar
1 tbsp sesame oil
1 tsp ginger (freshly grated)
1 tsp orange juice

To Make the Salmon:
Stir the first 5 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer uncovered for 15 minutes or until reduced by half. Pour the mango mixture through a wire mesh strainer, discard the solids. Return the mixture to the saucepan and keep warm.

Place the salmon on a rack in a broiler pan coated with cooking spray. Broil 5.5 inches from the heat for 5 minutes. Brush fish with 1/2 the mango mixture. Broil 3 more minutes or until fish flakes with a fork. Spoon the remaining glaze evenly over the fish.

To Make the Spinach Salad:
Chop the spinach rough cut, thinly slice the Bosc pear into strips, shred the carrots on a grater, add bean sprouts, toss in sliced almonds if desired. Lightly toss the ingredients all together in a mixing bowl with the dressing.

Serves: 4
Calories per serving: 179

2 ripe peaches, halved and pitted
2 tbsp honey
1 large egg white
2 tbsp sugar
2 tsp vegetable oil
1/4 tsp salt
pinch of ground cardamom
1/3 cup slivered almonds
1/4 cup old fashioned oats

To make the Roasted Peach Crisp:
Preheat the oven to 425 degrees.

Arrange the peaches cut side up, in a small glass or ceramic baking dish, and drizzle with honey. Pour 2 tbsp of water in the dish. Bake until tender and tops are caramelized (about 30-40 miniutes)

Meanwhile, whisk together the egg white, sugar, oil, salt and cardamom until well blended. Stir in the almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown (about 10 minutes) Remove from the oven and cool completely. It will crisp as it cools.

Transfer each peach half into individual serving dishes. Break the almond mixture into large pieces and arrange decoratively on peaches. Serve immediately (and with vanilla ice cream, if you wish- just know you’re adding some calories ;) )


  1. i needed this recipe yesterday. :-(

  2. Girl- you are such a good cook- go on with your bad-cookin’ self! Thanks for sharing these recipes- I always love how unique and different they are!

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