The Food Diaries: Alaskan Salmon Quinoa Salad.

The Food Diaries: Alaskan Salmon Quinoa Salad.

Yesterday, after a long two weeks enjoying the beautiful landscapes of Alaska by both land and sea, Skyler’s parents returned home from their vacation. They stopped by our new house for a visit, and they came bearing souvenirs. Knowing how much I love to cook, Tena brought me a can of a can of Alaskan salmon. Deep Sea Alaskan Sockeye Red Salmon, to be exact.


Sockeyes are the second most abundant salmon in Alaska, and are known for their rich flavor and striking red fish. And, as an add perk, they’re perfect for cooking a multitude of ways. Originally, I though salmon cakes. But as the day wore on, I wanted to do something different – something I’ve never had. I wanted to have a little fun. So, I did a little bit of research, found a recipe for inspiration, and picked up a few ingredients at the grocery store. And I was off.


Ingredients: Quinoa / 1 can of salmon, drained / red onion, diced / 1-2 hot pepper / 4 cups of spinach / lemon, halved / olive oil / salt + pepper

Directions: Cook the quinoa according to package directions. Feel free to use any kind you’d like. This quinoa/brown rice blend looked delicious, so that’s what I grabbed. / Heat olive oil in a pan until hot. Then, add red onion and pepper. Again, use what you’d like. I’m a wuss, so I chose a relatively non-spicy pepper, and I only used half an onion. Saute until lightly browned, about 6 minutes. / Then, add in spinach and cook until wilted. / Add onion, pepper and spinach mixture to the quinoa, and toss to combine. / Add salt and pepper to taste. / Spritz with lemon, and enjoy! Hot or cold – the perfect side dish to any meal!


Okay, so it’s not the prettiest thing in the world, but is sure was delicious! Thanks Tena!

Chickpea Salad.

Chickpea Salad.

Chickpea Salad.

Let me say, this “no carb” thing is tough. Embarrassingly, I found myself drooling at the thought of a grilled cheese sandwich yesterday. But, I have really been trying to stick with it.

Yesterday was a very atypical September day, and it was sweltering. I wanted something light and fresh to eat for dinner, so this is what I came up with.

Ingredients: Chickpeas / Shredded Chicken / Cucumbers / Peppers / Grape Tomatoes / Red Onions / Corn / Olives / Cilantro Lime Dressing / Parsley

Directions: If using canned chickpeas or corn, rinse and drain. / Shred chicken. / Dice cucumbers, peppers, grape tomatoes and red onions. / Mix chickpeas, chicken and vegetables together. / Add dressing. / Top with parsley. / Enjoy!

This recipe is incredibly simple, light and refreshing! Feel free to mix and match ingredients. Use any fresh vegetables from your garden, or switch out the dressing for an entirely different taste.