Meal Details
1. Honey dijon salmon
535 cals, 47p, 12c, 33f (per meal)
5 1/3 fillet/s (6 oz each) (906g)
1/3 cup (80g)
2 2/3 tbsp (56g)
2 2/3 clove (8g)
1 3/4 tbsp (27mL)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C)
2
Take half of the mustard and spread it over the top of the salmon.
3
Heat the oil over medium high heat and sear the top of the salmon for about 1 or 2 minutes.
4
Meanwhile, combine remaining mustard, honey, and garlic in a small bowl.
5
Transfer salmon to a greased baking sheet, skin side down, and brush on the honey mixture all over the top.
6
Bake for about 15-20 minutes until done.
7
Serve.
2. Edamame & beet salad
255 cals, 14p, 19c, 11f (per meal)
6 tbsp (90mL)
12 beets (2" dia, sphere) (600g)
3 cup (354g)
6 cup (180g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.
3. Buttery white rice
160 cals, 2p, 24c, 6f (per meal)
1/3 tsp, ground (1g)
2 tbsp (28g)
1/4 tbsp (4g)
1 1/3 cup(s) (316mL)
2/3 cup (123g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.