It’s dinnertime, and time to pull out Giada’s Feel Good Food. I have chosen to make grilled salmon and pineapple with avocado dressing (pg. 169) and quinoa pilaf (pg. 116). I didn’t want to go with a rice, potato, or starch because, for me, today is all about clean eating. So, quinoa it is!
I had to hit the grocer for the salmon. Pre-cut, skinless filets the same price as the family-sized, skin-on whole fish. So, I decided to take it home and cut it myself. I had to skin the fish, but I was able to make nine filets, which saved me a total of $27. I rinsed the remaining filets in cold water, dried them with paper towels, and put them in the freezer for another night of delicious Giada salmon. Now, I think it’s really important, albeit a bit more expensive, to purchase fish from the US. I myself buy my salmon from the Atlantic coast or from Alaska; I’m not a fan of farm-raised fish. I firmly believe in buying anything and everything American made (when at all possible), and I especially love to have my meat as fresh and local as I can find.
I paired the salmon and quinoa with a tomato, basil, and balsamic salad because I wanted something raw on the plate. I would have added onions, but my daughter, Katie, is adverse to the taste of raw onions. Had she not been here tonight, there would have been onions all over that delicious salad! Nonetheless, it’s going to be a lovely addition to a wonderful meal!
My vegetarian daughter, Karlie, isn’t going to be having the salmon, so we’re grilling her up a veggy burger instead. I have found that it is nearly impossible to find gluten free veggy burgers, so I always make them myself from scratch. However, to our surprise, we finally had success in our quest for pre-made burgers for nights like this. Trader Joe’s, we learned, carries the best frozen veggy burgers in town, Dr. Praeger’s. They, in our opinion, taste so much like falafel, which we love! Definitely worth a try. I’m sure they’ll go very well with the rest of the meal. I can’t wait until it’s time to eat!