Batch cooking is an excellent way to have “plannedovers”–planned leftovers–that can be adapted to different dishes throughout the week. I specifically like to batch cook grains, legumes, and animal proteins. My family regularly eats salmon. To save money I will buy a bag of frozen fillets especially when they go on sale. One of my favorite things to do is to oven roast a few extra salmon fillets that can be used for another meal during the week when I’m running short on time.
This is a non-recipe recipe that I discovered one week when I had leftover quinoa, salmon, fresh vegetables, and Sesame Soy Vinaigrette already in my refrigerator. I reheated the salmon and quinoa in the microwave so that it wasn’t straight from the refrigerator cold but not piping hot either. To brighten up the dish, I added chopped vegetables, shredded cilantro, crushed peanuts, and vinaigrette. I typically don’t buy pre-processed produce but recently I have been buying shredded carrots because it saves time and allows me to quickly add more vegetables to meals.
Serves: 1
Serving Size: 1
Total Time: 10 minutes if ingredients are on hand
Ingredients
- 4 oz portion of cooked salmon
- 1 cup cooked quinoa
- Vegetable slaw (red pepper, carrots, and radicchio)
- Approximately 2 Tablespoons Sesame Soy Vinaigrette
- Handful of crushed peanuts and shredded cilantro
Nutrition Information per Serving
- Serving Size: 1
- Calories: 653
- Carbohydrates: 50 grams
- Dietary Fiber: 9 grams
- Sugars: 6 grams
- Protein: 42 grams
- Fat: 32 grams
- Sodium: 271 milligrams
*We have run a nutritional analysis for this dish to give you an idea of what the calories for a dish similar to this would look like but the actual amount will vary depending on the ingredients and the portion sizes.
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