Monday, June 1, 2009


On Saturday night, I went to my friend Vera's birthday party. It was a serious carb-fest. Bruschetta followed by pizza followed by pasta followed by dessert pizza. I don't know how I waddled out of there. And this consumption was, of course, marinated in copious amounts of wine.

Generally the day after an extravaganza like this, I will spend 2 hours at the gym, limiting all consumption. I'll try to eats veggies and lean proteins to try to get back on track and did pretty well...but...unfortunately today I fell off the wagon with a trip to Elettaria with my friends Karen and Zomnia. (Haaaay!) The happy hour drinks AND appetizers AND entrees AND desserts forced me to fall into a cab when I was mere steps from the subway. (I better be up at 6 am tomorrow to hit the gym!)

Below is what I made on Sunday after the birthday outing (and what I brought to work for lunch today) and is of my favorite salmon recipes. I suppose it's not the lowest-cal meals you could ever make, but I think the healthy fats and Omega-3s are a helpful break from all of those refined carbs. (At least in my mind.)

Salmon & Avocado With Sesame and Soy Dressing

(Adapted from Gourmet - I think - It's an old print-out!)

Salt and freshly ground pepper
1 tablespoon vegetable oil
2 4-ounce salmon fillets
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 teaspoons fresh ginger, peeled and grated
1 garlic clove, minced
1 firm, ripe avocado
1 teaspoon sesame seeds toasted

1. Preheat the oven to 375˚F.

2. Season the salmon fillets with salt and pepper.

3. Place a medium ovenproof skillet (preferrably non-stick) over medium high heat. When the skillet is hot, add the oil and swirl to coat the bottom. Place the seasoned salmon, skin side down, in the skillet. Once the salmon is browned, about 2 minutes, flip the fillets and transfer the pan to the oven to roast for an additional 9 minutes, depending on your doneness preference.

4. Meanwhile, in a small bowl whisk together the soy sauce, vinegar, sesame oil, ginger and garlic. Halve, pit, and peel the avocado. Cut crosswise into 1/2 inch slices. Add the avocado to the dressing and gently toss to coat. Serve the salmon with the avocado and soy dressing. Sprinkle the sesame seeds over the top. Serves two.


WendyB said...

I love Elettaria! I went there for the first time a couple of weeks ago.

ATigerInTheKitchen said...

I still haven't made it to Elettaria. Now I really want to check it out! Your salmon looked lovely...perfectly done.

Tina said...

And now there's a really good happy hour at Elettaria that runs until 8pm!

ZOMZOM said...

Hey Tina, I hope you made it to the Gym today, I ran 4 miles this morning. The 17 course meal we had last night was definitely my motivation. And I love the new pics,...Bigger and Yummier....

Tina said...

Aw, thanks, Z! And I DID make it to the gym!

Bridget6 said...

Haven't made it to Elettaria yet either, but this recipe may detour me from my lemon / dill salmon planned for tonight. I've got everything but the sesame seeds! Nice one.

Tina said...

Thanks B! Let me know how it goes!

karen said...

I am ready to go back! So much fun.

I can't wait to make this salmon, the avocado is calling me.