Horseradish Salmon

Well hello there bloggity blog!  Oh how I have missed you.

It's been nothing but downward dogs, lunges, and pigeon poses in my world for the past week.

INHALE, EXHALE

Breathe!  Soften your face!  Soften your toes!  Where's my whip?

Did you know I have often been referred to as Dominatrix Dee in my yoga classes?   Oh yeah, I can be brutal.  I can make you sweat.  I can make you wish you never came to class.

That is, until it came to the end when you are spoiled rotten in savasana.  Until you turn around to check out your ass in the mirror and you see a yoga butt staring back at you.   Until you feel good getting out of bed in the morning.  Until you realize that your mind isn't racing with thoughts and you're much calmer in stressful situations.

Have you done your yoga today?

On to the food!

I have been trying to include fish in our diets at least once a week.  We are loving it!

This recipe is to. die. for!  It will be making frequent appearances in our house fo sho!

This recipe includes a spinach salad.  I had a picture but apparently my camera didn't want me to have the picture so I'll be showing my camera who's boss today.

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DID YOU KNOW?

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High levels of Omega-3's may prompt the body to produce more leptin - the hormone that signals fullness. To eat less food throughout the day, enjoy five ounces of Omega-3-rich fish, like salmon, three times a week.
 

Maybe I'll be adding it in a couple of more times during our week.  

Horseradish Salmon
Yields: 4 servings

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Ingredients:

• 1 English (seedless) cucumber, cut in half lengthwise and then into 1/4-inch-thick half-moons
• 2 Tbsp. distilled white vinegar
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. olive oil
• 1/2 cup panko (Japanese-style bread crumbs
• 2 Tbsp. prepared horseradish, drained
• 4 skinless, boneless salmon fillets (6-ounces each)
• 6 oz. baby spinach

Instructions:

1. Preheat oven to 475.  Line large cookie sheet with foil.
2. In a bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, 1/8 teaspoon freshly ground black pepper.
3. In a small bowl, combine panko, horseradish, and remaining dill and oil.  Sprinkle salmon with 1/8 teaspoon salt and pepper; place on baking sheet, smooth side up.  Press panko mixture evenly on top of fillets.  Bake salmon 8 minutes, or until golden brown on top and opaque throughout.
4. Toss spinach with cucumber mixture in bowl; serve with salmon.

Adapted from: Eating Light

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Servings: 1

Calories:  345

Total Fat:  3 g

Cholesterol:  93 mg.

Sodium:  300 mg.

Protein:  36 g.

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