Not really but I do like to wear my Bermuda shorts Just kidding again! I refuse to wear Bermuda shorts! For real-for real the only reason I cut back in the summer is because it’s too hot for walking around with a stomach full of crap.
I want to feel good and energized to enjoy all the nice weather. I focus on feeding my body things that will fuel it versus deprive it.
This dish will keep you satisfied while providing your body with all the good stuff and none of the bad stuff.
I have to say Salmon may be my least favorite fish. I enjoy it grilled, but when cooked in the oven or stove top it can come out either to dry or too raw.
It takes a special temperature along with a watchful eye to get that juicy and delicate desired texture.
I’ve found the best way to reach that perfect texture is cooking the Salmon at a high temperature really quick.
This recipe is simple and easy with a sweet and spicy glaze to top. The sweet potato hash is a perfect complement with fresh and colorful peppers and sweet and spicy notes.
The plate is beautiful and tastes as refreshing as the first days of Spring.
Who says eating healthy has to be bland and tasteless?! This meal proves other wise while providing essential nutrition, beautiful aesthetics, and flavors galore!
3 Celery Stocks Chopped
2 teaspoons of Old Bay seasoning
14.75 oz can of Salmon
3/4 cup Italian bread crumbs
1 egg
Vegetable oil for frying
Chop your celery and onions.
Add a bit of olive oil to a pan, let heat, add onions and celery.
Let them sweat and place in bowl, let cool and now mix all the ingredients into the bowl.
Form patties about an inch thick.
Heat oil, make sure oil is HOT!
Add patties to hot oil and cook on each side for about 2-3 minutes.
Place on paper lined plate when finished!
Serve with grits and eggs for breakfast, potatoes and a veggie for dinner, or put it between two slices of bread with some mayonnaise and pickles for a satisfying sandwich. These are so simple, the ingredients are made up of kitchen staples which should make this recipe a go-to for last-minute quick and easy meals.
What does help is that we rarely eat out. I make all our meals. There was a time when it was just me and the hubs and we were quick to take a breakfast, lunch or dinner trip to Panera or Chick-Fil-A to save some time and we thought money.
After introducing a couple of kids to our family we have been much more conscious about how we spend our money especially when it comes to food. That coupled with the fact I have had to become more conscious of what I’m putting in my body cause it ain’t that small no mo’…I try and come up with cost effective ways to feed my face throughout the day.
So this day I had some leftover hoagie buns from our Steak and Cheese Sandwiches earlier in the week. I needed to use that along with a half used red onion and a can a tuna fish I bought probably a year ago (seriously) I decided to make it work. I haven’t had tuna fish sandwich in forever. I remember my mom making it with some old bay, relish and mayo…that was pretty decent so I just needed to spruce it up a bit!
What you need……..
Couple Slices of Bacon
Put your bacon in the oven while you are mixing your tuna and other ingredients…
Can of Tuna
About a ¼ cup Mayo or Miracle Whip
About a Tablespoons Sweet Relish
½ Stalk Finley chopped celery
1 Teaspoon Old Bay or Seasoning Salt
Hoagie Rolls
Few Slices of White American cheese
Thinly Sliced Red Onion
1 Tablespoon Butter
While your Bacon is baking in the oven open and drain all of the liquid off of your tuna.
Mix Tuna, Mayo, Sweet Relish, Chopped celery and old bay. Now start building your roll with tuna cheese and finished bacon.
Add butter to your hot skillet press your onion on top of closed sandwich and put that side in the pan press on your hoagie to flatten it out and the red onion will caramelize right on top of the roll.
After about a minute flip over and toast the other side. This step is for the cheese to get melted and nicely incorporate all your ingredients along with getting a buttery crisp toast on the outside of the roll.
By this time your mouth should be watering from that oh so good smell.
I’ve never tasted a tuna fish so good. Who knew something so simple could be so good. The red onion caramelized on top along with the crispy bacon and creamy cheese, just takes this basic sandwich and gives it a nice twist. Bon Apetit!
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