Rosemary Salmon, Herb Brown Rice & Sauteed Brussel Sprouts

On Tuesday night I came across a new friends blog, and she had these insanely great recipes, and it inspired me to try some of my own things!  Kyle and I were having Salmon for dinner, and I was reaching in for our Wegman's Basting Oil (highly recommend) and much to my dismay, we were out!  So I was forced to come up with my own seasoning mixture for the Salmon.  I felt daring and added a bit of Rosemary to the mixture, and the combination of Salmon and Rosemary was fantastic!!  It gave it an extra 'zing' of flavor (don't you love my culinary terms?) and I am definitely going to make this seasoning/rub/marinade  thing again!  I also felt daring with our brown rice, and I made our usual favorite of sauteed brussel sprouts.

Rosemary Salmon
What you need:
1 large Salmon Filet (we cut ours in 1/2)
4 tbsp Olive Oil
1 tsp Rosemary
1 tbsp Garlic Powder
1 tsp Onion Powder
1 tsp Basil
1 tsp Sea Salt
1 tsp Black Pepper

How to:
Coat a medium skillet with cooking spray, and heat over medium.  Add all dry ingredients together in a small bowl.  Add the salmon to the pan.  Pour the mixture evenly over both pieces of salmon, and move around the pan.  After about 4 minutes, flip the salmon over.  Cover.  After another 4 minutes, turn the heat down to medium-low and let the salmon cook until it is finished (some people like it more rare, vs well done - we like ours flaky).

If you are feeling daring - add a tsp of Wegman's garlic butter finishing butter to the top.

WW Friends: without the finishing butter, this recipe works out to approx. 6 WW points plus points per 1 Salmon Filet approx 4 oz (a bit bigger than a deck of cards).

Herb Brown Rice
What you need:
1 cup reduced sodium chicken broth
1 tsp sea salt
1 tsp black pepper
1 tsp parsley
1 tsp basil
1 tsp garlic powder
1 tsp onion powder
1/2 tbsp unsalted butter
1 cup brown rice

How to:
Add all ingredients except brown rice into a medium sauce pan and bring to a boil (it smells heavenly).  Add the brown rice and stir in with ingredients.  Put the lid on the pan and simmer on medium low for approx 5 minutes.  Set the heat to low and let the rice soak up the remaining liquid.  This is delicious and has a lot of yummy flavor to it!

WW Friends: This works out to 3 points plus per 1/2 cup serving. And a 1/2 cup is a very filling portion for brown rice! 

Sauteed Brussel Sprouts
What you need:
1/4 lb of Brussel Sprouts
2 tbsp Olive Oil
1 tsp Sea Salt
1 tsp Black Pepper






How to:
Heat 1 tbsp of olive oil over medium heat in a medium skillet.  Meanwhile wash the sprouts, cut off the stems and cut the sprouts in half (i like to do this so they get more brown).

Once the pan is heated, add the sprouts.  It will make a wonderful sizzling sound.  Stir around and add the salt, pepper and remainder of olive oil. Keep at medium for approx 4 minutes.  Place the lid on the pan and let sit.  Stir again, and turn the heat down to medium low.  Let sit for approx 5 minutes. Stir again.  Let sit for another 5 minutes.  At this point the sprouts should be fairly wilted and browned.  Keep on low until ready to serve.

WW Friends: This works out to approx. 2 points plus points per serving (works out to about 1/2 of the sprouts).

PS - you know you loved my music note wooden spoon!!

Enjoy! - Jack