Tag Archives: salmon

Poached Egg w/ Smoked Salmon and Spinach on a Whole Wheat English Muffin

Woo. Now that’s a long title. Anyways, I guess I was really craving protein for lunch (though this is totally a breakfast dish too) and I had some leftover eggs and smoked salmon so here’s what I came up with (and it was really tasty).

Poached Egg with Smoked Salmon and Spinach on a Whole Wheat English Muffin

  • 2 Eggs
  • 1 Whole Wheat English Muffin
  • Like 6 Organic Spinach Leaves (local if you can find it)
  • Smoked Salmon

Toast the English Muffin and poach the eggs (I used a microwaveable egg poacher–>less water wasted and soooo much easier). Top the toasted English muffin with the spinach, smoked salmon, and poached egg.


Leftover Ingredients

Alright. Let’s talk about one of the WORST food faux pas:

Not using up the leftover ingredients from recipes past.

My dad can definitely tell you that I used to be one of the worst about this. I would use an ingredient once and then let it expire in the fridge before just throwing it out. Luckily, I’ve learned my lesson. Hopefully, if you haven’t already, this will help you see the wrong in your ways.

Reasons that using your leftovers helps you and the world:

  • In this recession, no one can afford to let food go to waste! We just don’t have that kind of money!
  • When you waste leftovers, you put to waste the energy that went into getting that food to your table. All of the transportation that added to the greenhouse gases!
  • You also add to the amount of land being put to waste, overfishing, and water source degradation (obviously this depends on what food is going unused).
  • There are so many ways to use leftover ingredients! This never needs to happen!
  1. Freeze extra fish/meat and many vegetables/fruits. I’ve even found that it’s easy to freeze extra bread products (they are exactly the same once you defrost them).
  2. I bet you didn’t know you can also freeze things like eggs and milk! Check out this website it gives you some cool little hints!
  3. You can make a stock out of extra veggies, or even leftover chicken bones! Stocks can be used in everything from soup to roasted chicken. Here are some ideas for your leftover chicken stock.
  4. There are so many ways to use leftovers! Check out this website if you want some more ideas!

So, now that I’ve hopefully convinced you that you need to use your leftovers, I’ll show you some recipes I came up with for the things I have in my fridge.

Salmon Caesar Salad Wraps

  • I used the leftover salmon from the homemade sushi. About 1/4 lb.
  • 1 wheat tortilla
  • Romaine lettuce
  • 1/2 cup parmesan cheese
  • 1 clove garlic
  • 1/2 cup olive oil
  • 1 egg
  • 2 tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste

Blend the parmesan, garlic, olive oil, egg, lemon juice, Worcestershire sauce, salt and pepper. It makes way more caesar dressing than you’ll need, but it was really good and you can always use it on your leftover romaine lettuce.

Place the romaine lettuce, caesar dressing, and salmon (I ate it raw, but if you don’t have sushi grade salmon or you feel like it, bake the salmon) onto the wheat tortilla.

Salmon Caesar Salad Wraps make yummy leftover lunches!

Let’s talk about why this was better for getting rid of excess ingredients than for getting new things to get rid of:

  • Salad is delicious and great for you! You can always use extra lettuce!
  • The ingredients for the caesar dressing tend to be lying around. It’s a very pantry-friendly salad dressing to make.
  • Wheat tortillas can be used for wraps, quesadillas, pizzas, etc.
  • Salmon is really great for you so even if you did not have extra lying around it’s a good thing to eat!

For dinner, I had so much leftover vegetable stock and kale from yesterday’s vegan adventures that I decided to turn it around and use both in a hearty soup. I based my soup off of this one, but my recipe is a bit different.

Sweet Potato Kale Coconut Peanut Soup

(You may want to come up with an easier name)

  • 1 whole sweet potato (no leftovers there!)
  • 2 cloves garlic
  • 1 can coconut milk
  • I used all of the leftover vegetable stock I had (around 2 cups)
  • All of my leftover kale (a really good amount because it shrinks a lot)
  • 1 tsp. vanilla
  • cinnamon
  • pumpkin spice (I love all of the flavors in it)
  • cayenne pepper (I love the little kick it gives to everything. It’s my #1 spice to have)
  • raisins
  • salt and pepper to taste
  • top with peanuts (for protein!)

Cover the bottom of a large pot with olive oil and brown the sweet potato (cut into small, uniform cubes) and the garlic (minced). When they are browned, add the coconut milk and vegetable stock (you can also add a bit of milk if you like your soup creamier). Bring to a boil and then simmer for 30 minutes. Blend mixture and then strain with a super fine strainer to get rid of all of the extra lumps.

Put the soup back into the pot and add all of the other ingredients (except for the peanuts –> those are for the top). Cook until kale is bright green.

Leftover kale made into a delicious dinner!

I made this soup recipe so large not only to avoid having extra ingredients, but also because it is so good you’ll want the leftovers!!!

Lessons Learned:

  • Leftover ingredients are easy to use in many different ways!
  • It’s good they’re easy to use because they’re horrible for the environment! All of the environmental degradation done in getting the food to you is a waste if you do not use the food!


Ok. So for dinner tonight I visited my good friend’s blog: http://wholewheatorbust.wordpress.com/

It is written by a girl who is highly knowledgeable about healthy food and nutrition. I totally recommend it!

Anyways, I was looking for something to eat for dinner and I visited her blog and decided to make the homemade sushi recipe that she has on her site.

Let me just tell you: It was DELICIOUS.

I don’t have a photo, because I put a little too much of everything and although I rolled it up well, it kind of exploded once I went to cut it.

Further, although it was super healthy, it was also very “green”.

A huge issue I have with being a pescetarian is that I am always worrying about the overfishing problem that is occurring. I am always looking at:

Overfishing.org and The Monterey Bay Aquarium’s Seafood Watch List

Overfishing.org tells you all about why overfishing is a problem and what you can do to help. The Monterey Bay Aquarium site tells you which fish are sustainable at the time. They’re both super informative!

For the sushi, I got my salmon from Whole Foods and after asking them some questions about the “farm-raised” label I chose to buy an Atlantic farm-raised sushi-grade salmon. (DEFINITELY make sure to buy sushi-grade salmon. You can’t eat just any fish raw).

Two reasons that this was a good choice:

1) Salmon is a sustainable fish according to the Monterey Bay site. This means that it reproduces at a faster rate than we can consume it.

2) I bought a farm-raised variety. Farm-raised is HIGHLY controversial. Therefore, always ask to make sure that the fish is farm-raised in circulation systems. These continuously circulate fresh water removing a lot of the need for antibiotics to be placed in the tanks. The antibiotics used in farm fishing can get into human systems (the affects are still unknown). These tanks also provide an on-land alternative to normal farm fishing. This is very important because when fish are farmed in the ocean or in other aquatic environments, the farm fish may escape and breed with native fish. Since farm fish are raised to eat, they are not compatible with the outside environment and if they mate with native fish, the babies will be incompatible with the environment and will take food and shelter from the native fish. I AM NOT advocating eating farm-raised fish all of the time. I believe that it is a highly controversial issue for a reason and that you must be very cautious eating farm-raised. I do, however, think that if you mix farm-raised and wild fish in your diet, and you ask questions about where the farm-raised fish come from, it can be more environmentally sustainable than eating solely wild fish.

Further, I purchased the avocado, carrot, and cucumber from my local food co-op. They sell locally grown organic produce. If you do not have a food co-op near you, you can find the same organic local produce at a farmers market near you.

A couple of reasons that this is the better choice than going to a chain grocery store:

1) Organic foods are grown without exposure to herbicides and pesticides. This is safer for your own health as well as the health of the environment. Herbicides and pesticides can be washed into local water sources (i.e. rivers, lakes) or can sink into ground water. This is highly dangerous for the environment because herbicides and pesticides can contaminate drinking water and be deathly to the aquatic population.

2) Organic foods use organic fertilizers. Since these are already found in the environment they do not have as negative as inorganic fertilizers. Inorganic fertilizers can also wash into water sources. This increases algae growths which, in turn, suffocates other aquatic organisms.

3) When you buy local food, it has not been shipped around the world via oil. Local produce leaves less of a carbon footprint.

Lessons to take from my sushi experience:

  • Buy local
  • Buy organic
  • Check out what fish are sustainable right now. The Monterey Bay Aquarium site even tells you which fish are best to buy in your area.
  • If you buy farm-raised fish ASK QUESTIONS! It can help the environment (if it is an on-land farm fishery) but make sure that it’s not at the expense of your health.

“I think the environment should be put in the category of our national security.  Defense of our resources is just as important as defense abroad.  Otherwise what is there to defend?” -Robert Redford