My name is Alyssa, but I frequently go by the name “Chef Orky” when I’m creating something new in my kitchen. I have a passion for cooking, specifically trying strange sounding recipes, different cultural favorites, and lightening up some of my favorite comfort foods. I have learned a lot of strategies to create “healthier” meals over the past few years. I just tried two new recipes that I’m very excited to share with you today: Baked Dijon Salmon & Spinach Artichoke Stuffed Portobello Mushrooms.
I did a bit of research as I was making this recipe, since I have never bought or tried cooking salmon before (though I am certainly going to start cooking it now). I was unaware that salmon comes with skin on it, so I immediately thought to remove it, but wasn’t sure if this was actually the proper way to cook it. As it turns out, the skin of salmon actually contains a ton of nutrients including omega-3 fatty acids and protein. Most websites suggested leaving the skin on and eating it.
This was also my first time making stuffed mushrooms. I had bought some Portobello mushrooms and wasn’t sure what to do with them so I found a recipe on Pinterest that I had almost all of the ingredients for. My heart skipped a beat when I read the name of this recipe… “Spinach Artichoke Stuffed Mushrooms.” I am a HUGE fan of spinach artichoke dip and will never turn it down, so this was an obvious choice. As I was making this mushroom recipe, I stopped to taste the filling; I could have easily stopped cooking right then and there and just eaten the filling with a spoon, it was so good!
When possible, I like to substitute low-fat or fat-free versions of ingredients, or totally different ingredients that have the same effect. For these recipes, I did make a few substitutions. The original stuffed mushrooms recipe called for full-fat everything, which I am personally not into (although I’m sure the full fat ingredients make for very full flavor). I also did not have the sour cream or cream cheese. Instead, I substituted one tablespoon of light mayo instead of 2 tablespoons of full-fat sour cream, and two goat cheese medallions instead of cream cheese. I also opted to use a light cooking spray instead of a full tablespoon of oil.
I often refer to this chart and others that are similar when I’m cooking to choose my substitutions:
I somehow managed not to eat all of the spinach artichoke filling, and followed through with making two stuffed mushrooms. I gave one to my neighbor, and the two of us were in agreement- these were the best stuffed mushrooms we have ever had.
As for the salmon, at first I thought that leaving the skin on the fish might be gross, but I didn’t even realize that I was eating it! I was impressed with how delicious it was, especially having so few ingredients, which also made it very easy to make. The salmon in this recipe had a nice, sweet mustardy flavor that wasn’t so overpowering that you could’t taste the fish. I substituted corn flakes instead of breadcrumbs, which I personally like to do because of the flavor, texture, and health benefits (Kellogg’s Corn Flakes contain a variety of vitamins including vitamins A, C and D, which regular breadcrumbs lack). The corn flake crumbs added a different textural element to this recipe, which worked well with the other flavors that were present.
Both of these recipes will definitely be added into my regular routine, and I can’t wait to make these again. Try them out and let me know what you think. If you make any substitutions of your own, send them my way!
Baked Dijon Salmon:
5/8 lb. uncooked salmon (this piece ended up being too big for me and I gave a small portion of it to my friend!)
1 tbsp. corn flake crumbs
1tbsp. fresh parsley
1/2 tsp I Can't Believe It's Not Butter Light
Mix the mustard and honey together to coat the salmon.
Mix the butter with the corn flake crumbs and parsley and put on top of the salmon (not on the skin side).
Bake at 400 degrees (F) skin side down for 10-15 min.
Source: Weight Watchers app
Spinach Artichoke Stuffed Portobello:
2 uncooked Portobello mushrooms
5 oz. cooked frozen spinach (drained)
1/2 can Artichoke hearts (drained and chopped)
1 tbsp. Hellmann’s light mayo
2 tbsp. parmesan Romano grated cheese
1 clove garlic (minced)
2 oz. Trader Joe’s goat cheese medallion
1/4 cup shredded part skim mozzarella
Cook spinach, then squeeze spinach with paper towel after cooking to remove water.
Spray mushrooms with oil and broil in the oven 5 min each side.
Mix spinach, chopped Artichoke, goat cheese, mayo, parmesan, salt and pepper.
Stuff each mushroom cap, top with mozzarella.
Bake at 375 degrees (F) for 10-15 min (broil for a few minutes to brown cheese if desired).
© Copyright Whatismyhealth, September 13, 2016