It’s all in What You Believe

Aug 04, 2010 by Kristi Rimkus

It’s funny how certain beliefs are ingrained in our minds. Often we can’t say where those beliefs came from, and sometimes we know.

For years I lived by the rule that leftover seafood would make me sick. That belief came from my mother. Unless the fish was tuna from a can, leftovers were promptly delivered to the trash bin.

It wasn’t until my grandmother served a salmon salad sandwich from the previous night’s dinner, that I realized I needed to rethink my position. Grandma informed me that she had baked quiches and soufflés from all forms of seafood leftovers for years.

A single conversation and one sandwich changed a solid belief that leftover seafood belonged in the trash.

This recipe for quiche wasn’t handed down from my grandmother. She wasn’t one to write anything down.

Still, I bet she would approve of the ingredients I’ve used, except Grandma would have made her own fantastic pie crust. I’m sorry, but you’ll have to make do with my lighter version.

In the end, it’s all in what you believe, and beliefs can change. Mom was sure we’d be sick for days if we ate leftover seafood, yet Grandma didn’t hesitate to put those same leftovers into something useful the next day.

These days both Mom and I use leftover seafood in all kinds of dishes – beliefs can change based on experience and education. We both follow food safety precautions, and enjoy the fact that we can make yet additional delightful meal; of course these are with leftover fish.

Sockeye Salmon Quiche with Kale, Sun-Dried Tomato and Goat Cheese

3 large eggs
5 large egg whites
½ cup low fat milk
¼ cup Bisquick Baking Mix
3 cups kale, chopped
¼ cup sun dried tomato, finely chopped
1 1/2 cups Sockeye salmon, or wild salmon of your choice, cooked and chunked into bite sized pieces
1 tablespoon tarragon, finely chopped
¼ cup goat cheese, crumbled

Servings: Makes 4 main dish servings.

Directions:

1. Preheat the oven to 350.

2. Beat eggs, egg whites, milk, and Bisquick Baking Mix in a bowl.

3. Add remaining ingredients and mix together. Pour into a soufflé dish and press the ingredients down into the egg.

4. Bake for 40 – 50 minutes until a knife inserted in the center comes out clean. Don’t overcook, or the quiche will become rubbery as opposed to moist.

What’s good for me in this dish?

Salmon is loaded with tryptophan, vitamin D, omega 3 fatty acids, selenium, protein, vitamins B3 and B12, phosphorus, and magnesium. Salmon is another powerhouse of nutrition that promotes brain health, heart health and blood pressure.

I prefer Wild Alaskan salmon. It’s a bit pricier, but farmed fish contains more inflammatory-producing omega-6 fatty acids, as well as antibiotics to eliminate disease and parasites. In contrast, wild salmon has more protein, fewer omega-6 fatty acids, and is considerably higher in omega-3 fatty acids.

What a powerhouse of nutrition for heart and brain health!

Amount Per Serving: Calories: 346, Total Fat: 17.78g, Cholesterol: 241mg, Sodium: 914mg, Total Carbs: 9.33g, Dietary Fiber: 2.86g, Sugars: 1.98g, Protein: 44.51g, Weight Watchers Points 8

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

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