School Night Eats: Salmon & Sweet Kale Salad

by Shawnda on September 12, 2014

in Lighter & Healthier,Quick & Easy,Salads,Salmon,Seafood

Salmon and Sweet Kale Salad

If you are what you eat, I’m a large bag of shredded broccoli, brussels sprouts, kale, cabbage, and dried cranberries coated in a sweet & tangy poppyseed dressing. And a half-empty bottle of Sauza.

Because life is all about balance.

Salmon and Sweet Kale Salad

Now that school and soccer practice is back, I’m finding myself short on time and energy in the evenings and have been putting some of our favorite quick & easy dinners back into heavy rotation and relying on the “cook once-eat three dinners” method. We’ll be sharing some of those new quick & healthy recipes with y’all in the next few weeks.

Because it only takes, like, 9.37 minutes to make, “Spicy” Honey-Glazed Salmon shoots to the top of the list, as does anything I can make with the two bags of Salad Chicken (or Purse Chicken, if you’re Erica) I always have in the fridge.

Both of those are excellent candidates to top the bag of my latest obsession, the Sweet Kale Salad that my friend Shannon introduced me to from Costco.

Salmon and Sweet Kale Salad

And it’s a legit obsession. I bought 3 bags yesterday. Each bag will expire inside of a week. And there’s absolutely zero chance that they even last that long.

The poppyseed salad dressing that comes in the salad kit is too high fat/high sugar for my 1500-calorie, 45-30-25 half-marathon nutrition plan so I extend the dressing with some skim milk, fat-free Greek yogurt, and some cider vinegar (as noted in the recipe below). The dressing goes farther and I can use more.

But most importantly: dinner is on the table in 14.68 minutes.

Salmon & Sweet Kale Salad

A quick, halfway homemade dinner starring the Sweet Kale Salad Mix from Costco.

Ingredients

  • 1 bag Sweet Kale Salad Kit (found at Costco in the cold produce room)
  • 4 servings of the protein of your choice (highly recommend "Spicy" Honey-Glazed Salmon)
  • To extend the dressing:
  • 1 pack of poppyseed dressing from the salad kit (it comes with 2)
  • 1/4 cup fat-free Greek yogurt
  • 1/4 cup skim milk
  • 1 Tbsp cider vinegar
  • Salt

Instructions

  1. Open the salad kit and empty the greens and the packet of cranberries and pumpkin seeds into a very large bowl. (If you are going to eat all 4 servings within the next 48 hours, make the entire salad. If not, make half now, half later.)
  2. In a medium bowl, whisk together the poppyseed dressing, yogurt, milk, cider vinegar, and a tiny pinch of salt.
  3. Add the dressing to the greens and toss until completely coated.
  4. Let sit 15 minutes and then serve topped with salmon or chicken.
  5. Store leftovers covered, for up to two days.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Homemade Hatch Chile Tortillas

I have successfully burned through nearly all of the hatch chiles I was going to “save.” [shrugs] Oh well, the canned version will do until next August.

But before I give in to apples – and then pumpkin and then Christmas lights (because it is a slippery slope) – I have one last recipe using the mountain of hatch chiles that sat on my counter.

Hatch chile tortillas. [swwwooooon]

Hatch Chile Borracho Beans

If you’ve ever eaten a fresh tortilla, whether your made it yourself or picked up a still-warm pack from the grocery store (I hope you all have this option one day!), you know they are so much softer and flavorful than the assembly line version.

And if you’ve never eaten a fresh tortilla? Well, let’s fix that now.

Homemade Hatch Chile Tortillas

My HEB sells made-in-store flour tortillas studded with chunks of roasted hatch chiles but you can only get them during their Hatch Chile Fest, which is 2-3 weeks a year. They’re actually already gone and won’t be back until next August.

No worries, though. I’ve got you (mostly me) covered.

Homemade Hatch Chile Tortillas

I took my favorite tortilla recipe (it’s the only one you & I will ever need) and infused it with roasted, smokey hatch chiles. And unlike the ones I buy, the smokey flavor – and heat, if you purposely (or not) picked up the hot hatches – is distributed throughout the entire tortilla.

Hatch Chile Tortillas

Homemade flour tortillas flavored with roasted hatch green chiles.

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 heaping tsp salt
  • 5 Tbsp softened butter, oil or shortening (I usually use olive oil)
  • 4 roasted hatch chiles, seeds removed, or ~2 cans (1/2 cup) diced chiles, drained really well
  • 1/3-1/2 cup warm water

Instructions

  1. Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade.
  2. Add the fat and process until the mixture is uniformly-ish crumbly.
  3. Add the chiles and then slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).
  4. Let the dough knead for ~30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands - but it will be easier to mince/puree the chiles first.)
  5. Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions (I weighed mine out to 2 oz each).
  6. Cover with a kitchen towel and let rest for 10 minutes.
  7. Heat a large, dry saute pan over medium high heat.
  8. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.
  9. (You may have a few larger pieces of hatch chiles in the dough that interfere with rolling - just press those back into the tortilla dough before cooking.)
  10. Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown.
  11. Keep covered with a kitchen towel to keep warm and pliable. Eat warm.

Notes

Yields: ~12 tortillas

Adapted from: Homemade Tortillas

Estimated time: 30 minutes

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Hatch chile ranch dressing

Hi.

I made hatch chile ranch dressing. And then nearly had to cage-fight my 4-year-old for the last spoonful in the jar.

This is probably where most “normals” would back up and explain a back story that makes them sound more normal and less dramatic – and definitely less violent. But I have no back story. And quite possibly am farther away from the “normal” label than most of you guys think.

Because the over-dramatic 4-year-old mushroom-cloud meltdown that ensued left me with very few options, with cage fighting being closer to the top than I should probably publicly admit.

Hatch chile ranch dressing

But enough already about my crappy parenting skills, right? I tweaked the world’s greatest jalapeno ranch dressing and subbed in hatch chiles for what turned out to be a pretty amazing green chile dip and dressing. One over which tears were literally shed.

So go roast those green chiles. Throw them in a blender with a handful of other things that we both know that you already have on-hand. Push a button. And then grab that bag of chips bowl of salad bowl of chips.

Hatch chile ranch dressing

Hatch Chile Ranch Dressing

A tangy, creamy homemade ranch dressing (or dip) flavored with Hatch green chiles.

Ingredients

  • 3/4 cup sour cream or fat-free greek yogurt
  • 3/4 cup mayo (I use light)
  • Juice of 1/2 lime
  • 1 small bunch of chives or 2 dark green onion tops (equal to ~2 Tbsp) chopped
  • Small handful cilantro
  • 2 medium hatch chiles hatch chiles, roasted, seeded, and chopped (directions here)
  • 1/4 salt
  • 1/4 tsp fresh ground black pepper
  • 1 clove garlic
  • Up to 1/2 cup milk or buttermilk (optional)

Instructions

  1. Add sour cream/yogurt, mayo, lime, chives, half of the chiles, salt, pepper, and garlic to the blender.
  2. Blend for 10 seconds, add the remaining chiles and chilantro and pulse a couple of times.
  3. Check consistency and blend in milk if desired. (I almost never do this anymore but especially if you're using full-fat mayo and sour cream - the dressing will get pretty thick after being stored the fridge - you can always whisk milk in later.
  4. Store in an air-tight jar in the fridge.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 5 minutes

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My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Since I started training for the half marathons on my calendar later this year, I’ve been (mostly) trying(ish) to keep my nutrition in check. That just means aiming for a better balance of calories, eating 6-10 servings of veggies and fruit a day, and eating more chicken breast at lunch than I have in my entire life.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Aside from losing 10lbs in 8 weeks (because let’s be honest – that’s the most important part to me), that’s… actually it. I have nothing more to add to that statement. Like I said – for me, it’s the most important part of running :)

For lunch, I’ve developed a love for chopped salads (picking from the myriad of veggies I now have to keep on hand to make 6-10 servings a day) topped with grilled chicken. But not just plain ol’ grilled chicken – because that *&^% got old on day 3. Instead, I top my salads with Mojo-Brined Chicken.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Now, don’t let the word “brine” scare you. You probably just flashed on an old episode of Good Eats that involved a special bucket or a cooler, loads of ice, and a turkey the size of your 4 year-old.

NOPE.

To brine this chicken, we’re talking about a pie plate, a gallon freezer bag, a cup of water, and a tablespoon of salt. THAT’S IT. It’s a quick and small recipe that yields an insanely not-boring, juicy chicken breast flavored with citrus and garlic inspired by Cuban mojo sauce.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

I pick up one of those gigantic, 5-6lb value trays of chicken breast that always seem to be on sale, throw the brine together on Saturday night/Sunday morning, and then grill them all at once on Sunday afternoon (when we’re sure to already have the grilled fired up) to have for lunches all week.

It’s by far the best part of every salad I make.

Mojo-Brined Chicken

Grilled, juicy chicken breasts marinated in a mojo-inspired brine of oranges, garlic, and oregano.

Ingredients

  • 2.5 lbs boneless, skinless chicken breast
  • 2 small valencia oranges (juice from both oranges, the zest from 1)
  • Juice from 1 lime
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 cup water
  • 1 Tbsp salt

Instructions

  1. Lightly pound the chicken breast to an even thickness.
  2. Place in a gallon zip-top bag with the remaining ingredients: orange juice, orange lest, lime juice, garlic, oregano, water, and salt.
  3. Seal the bag after pressing out the extra air and squeeze it a few times to mix the brine.
  4. Place in a pie plate (or other walled-dish to prevent a fridge disaster should your bag spring a leak) and refrigerate for at least 4 hours (I typically do it overnight).
  5. Heat your grill to medium-high, remove chicken from marinade, and grill ~6 minutes on each side.
  6. Let stand for ~10 minutes before slicing.

Notes

Yields: ~6 servings

Source: Confections of a Foodie Bride

Estimated time: 4 hours 30 minutes

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