Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas
Recent Tweets @beccaheartsfood
Who I Follow
Posts tagged "salmon"

Copycat Spa Salad by Snappy Salads 

I think literally every time I’ve gone to the mall I have gotten this salad, but for a whopping $8… To some, the price may be insignificant. To me, a college student on a budget, I’d rather spend my money buying the ingredients to make as many Spa Salads as I want. 

Spinach, cucumber, cherry tomatoes, mushrooms, monterey jack, fresh/canned salmon (I used canned), roasted red pepper vinaigrette (blend canned roasted red pepper with your favorite balsamic vinaigrette - you don’t need a whole lot of vinaigrette since the peppers are canned in water and provide plenty of liquid)

Spinach & Quinoa Greek Salad w. Salmon

2 cups baby spinach, 1/4 cup (dry) quinoa cooked, red onion slices, cucumber slices, diced tomatoes, feta crumbles, 3 oz baked salmon, and Greek dressing 

Only five days until I leave for San Diego for Spring Break! Which means I really have to make sure I’m eating healthy and drinking plenty of water all week… and actually getting to the gym 

follow for more healthy recipes and food tips!

Bagel & Smoked Salmon [light]

bagel thins, fat free cream cheese, sliced red onion, smoked salmon, w. a refreshing bowl of strawberries

for Valentine’s Day i promised to make dinner and decided i wanted to make something special (but simple and healthy!)

this fig balsamic glaze was absolutely delicious, and the whole dinner was ready in about half an hour


(note: the recipe calls for “fig balsamic vinegar” but i used a heaping tablespoon of fig spread [that is usually paired with cheese] and 1/4 cup of balsamic vinegar]

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup fig balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. 

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. make sure you taste it before putting it on the fish! mine was a little tangy at first so i added a little bit more honey 

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with fig balsamic glaze. 

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.Garnish with parsley.

I served the salmon over a bed of wild rice (courtesy of rice-a-roni) and served sauteed mushrooms and asparagus on the side 

my valentine’s day gift to andrew was to promise not to spend 20 minutes photographing the food. so i took two snapshots with my crappy phone camera and called it a day

salmon burger [p.s. i love spelling ‘tartar’ wrong]

usually my family gets a tad impatient when i make food and insist no one can touch anything until i have my perfect shot

but tonight my dad was on a phone call during dinner so i got to photograph his to my heart’s content. ah the little joys in life 

salmon burger w. dill/caper tartar sauce & red onion ceviche 

of course, i insisted on eating mine on a sara lee fake bun

so this afternoon - after i had made my mom and i breakfast, worked out, cleaned, and basically been a perfect daughter - i was surfing the internets looking for something to make to post on my food blog of which i am so extremely dedicated …

two minutes into my search, i came across a recipe for salmon burgers that looked fantastic, healthy, and simple enough to make

ENTER MY MOTHER who popped her head into my room to ask about something that i’m sure wasn’t important. in my excitement at having found THE PERFECT thing to make for dinner i told her i’d be making salmon burgers.

you know that face the kid makes when charlie bites his finger? 


that! right in the beginning. yea that was me. totally shot down

long story short. she regretted her response of “really? you think people are going to want those?”

she shall never question my enthusiasm about food again.

ps everyone loved them. so y’all should make them ;)

i found nemo! 

note regarding recently-made salmon burgers: try to buy salmon sans skin 

i personally had a ball sawing off the scales, but in the spirit of saving time and keeping things simple, try to opt for JUST the edible parts 

i got this lovely recipe from the blog I breathe therefore i am… hungry! and i should really send this woman a personal thank you note with the promise to name my first child after her. 

these were not too difficult at all and every little detail she includes makes a world of difference 

For the burgers:

1 lb fresh salmon, preferably not farmed
1 egg
1-2 slices italian bread
1 tbl soy sauce
1/2 tsp garlic powder
1/2 tsp freshly ground pepper
1/4 tsp kosher salt
1 tsp balsamic vinegar
1 diced scallion or garlic chive 
8 slices of cooked bacon or 4 of pancetta [didn’t use this and it still tasted great]
2 cups arugula 

For the Ceviche: 

1/2 red onion
1 lemon

For the Tartar Sauce:

1 Tbl capers, drained & chopped
1/2 tsp caper brine from jar 
2 Tbl dill pickles or cornichons, chopped
1 Tbl fresh dill, roughly chopped
1/4 cup mayonnaise
1/4 cup sour cream

First, slice the onions very thin and add them to the lemon juice.  The acid in the juice will soften and mellow them adding a nice lemony tang.  

Second, combine all the ingredients for the tartar sauce and set aside so the flavors can meld by the time your burgers are done.  

Finally, chop the salmon and bread into rough pieces about 1/2 inch in size.*  Add the other ingredients except for the bacon and mix gently.  Heat about 2 tablespoons of canola oil in a heavy duty pan and test cook a small bite of the mixture to make sure it’s seasoned correctly.  Taste it with the condiments so you don’t adjust too much (if at all) and over season it.  Form your patties gently and cook over medium heat until golden but DO NOT OVERCOOK!  You’ll only need a few minutes per side.  While cooking the burgers heat about a tablespoon of butter  in another pan.  Toast your rolls or thickly sliced sourdough bread in the butter until golden and set aside.

[how delicious does that look?!?]

When your burgers are done drain them slightly on a paper towel to blot up the extra oil.  Place about 1 cup of arugula on each bun and top with the bacon or pancetta.  Layer on the burgers, red onions and tartar sauce (in that order), and finish with the top of the bun.  Serve with your favorite chilled white wine—mine is a crisp Sauvignon Blanc.  Make sure you have lots of napkins handy!

*i did use a food processor for the bread because i was using a sourdough baguette that was a little tougher than other bread would have been

my cousin and i decided to cook up some salmon for lunch. i bought shallots instead of scallions because i didn’t know there was a difference. i think it’s better with shallots :)