gethealthyinseattle

Thursdays are normally good days for me — especially food wise. Tonight was especially healthy, as well as yummy.

During the summer the farmer’s market is in full swing and I take full advantage of it. The food is fresh, healthy and so much cheaper than the store.

This afternoon, as usual, I picked up the kids from summer camp and we headed straight to the farmer’s market. While they enjoyed fresh-fruit smoothies or sno-cones, we picked up Northwest bing cherries, fresh-from-the-orchard apricots (along with a recipe for apricot scones), zucchini, corn and green-leaf lettuce. We then made a quick stop at the local seafood counter and picked up some wild-caught sockeye salmon.

With our bounty from the farmer’s market I created a meal for tonight:  Grilled Salmon and Oven-fried Zucchini Slices and Whole-Wheat Pasta w/ herbs and olive oil.

I took large enough piece of heavy aluminum foil to wrap the salmon filet in (we prefer the filets to the steaks) and sprayed it with olive oil. I sprinkled the foil with fresh-minced garlic, then placed the salmon filet on the garlic-topped foil. I sprinkled more garlic on the salmon, pepper, tarragon, dill, a light sprinkling of kosher salt and spashed fresh-squeezed lemon juice on the very top. I wrapped up the foil and placed the packet on a pre-heated grill.

While the salmon cooked, I sliced up the (two medium) zucchini into 1/4″ slices. I dipped the zucchini slices into an egg-white wash and then into a bread crumb mixture made up of one part lowfat seasoned bread crumbs and one part toasted wheat germ. I placed the egged & breaded zucchini on a cookie sheet sprayed with olive oil cooking spray and cooked in a 400 degree oven for 20 minutes. After the zucchini cooks that 20 minutes, I turn the zucchini and cook until the second side is golden brown.

Meanwhile I cooked up the whole-wheat pasta, which is tossed with Italian seasonings, olive oil and a small bit of parmesan cheese after its cooked al-dente and drained. The pasta was more for my children. But, I did have a small serving.

Grill the salmon packet until the fish is firm and its juices run clear. Do not cook it until there’s no juices at all.

The zucchini was crisp on the outside, but tender and juicey when you bit it into the sliced morsels. I mean, don’t get me wrong, the Salmon was yummy, too. But it’s always good, as well as good for you. But the zucchini just really hit the spot on this summer night. There were no left overs of the Salmon or the zucchini. The pasta will probably go into my hubby’s lunch tomorrow. He can toss a little bit of chicken breast and broccolli on it and presto! another meal!

My meal as I figured it was about 650 calories and about 12 g of fat. Since I’m trying to do about 1,350 calories a day and stay at about 30 grams of fat, this is a completely satisfying and within-my-plan meal.

I’ll need to get into the habit of taking a photo of the meals I feature here. But, for tonight, you’ll have to take my word for it that it was healthy, tasty, and nary a complaint ’round the table for the meal.

Now, go drink a glass of water!

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