Welcome to our new culinary adventure, Vital Choice at Home!
This new series will feature me – Michelle, a writer and soccer mom from the Rocky Mountains – my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.
Like you, I have a passion for beautiful-yet-healthy food that's easy to prepare.
While I do love making the occasional “fancy” dinner, most of the time I'm short on time and have a house full of hungry people who want to eat NOW.
I'm not a professional chef – just a busy mom who loves to cook and who's focused on that intersection of healthy and delicious.
I want this series to feature the products and preparations you're curious about.
Please help me make this series valuable to you ! Have a suggestion? Question? Recipe you want me to test?
Michelle Lee is a writer and avid home chef, with 20 years of experience focusing on healthy lifestyle, diet and the home kitchen.
When not playing around with words, she loves to cook, spend time with her two children, play cribbage with her husband, and tackle The New York Times crossword puzzle.
Sunday Night Sockeye
... No Recipes Required
by Michelle Lee
For my first experience with Vital Choice seafood, I made a completely recipe-free dinner.
It was Sunday night, we were starving and I was down to a few items in the fridge and pantry from my organic farm share.
If you're like me, I like to have a nutritious dinner on Sunday nights to prepare for the busy week ahead, but I don't want to bother with complicated preparations.
Digging through the kitchen, I found a bunch of organic Swiss chard and a beautiful delicata squash. Perfect!
As they softened, I halved and scraped the seeds out of the delicata squash, then sliced it into ½ inch half-moons. After tossing the squash in a little olive oil, salt and pepper, I roasted it for 20 minutes to buttery perfection.
While the salmon grilled, I separated the chard leaves from the stems and chopped the stems. I sautéed these red beauties with a minced clove of garlic and a dash of red pepper flakes in olive oil for about 4 minutes, then added the roughly chopped leaves to wilt. Just before serving, I splashed on a bit of red wine vinegar. So gorgeous, so delicious!
This was the first time I'd grilled sockeye salmon
– it's so rich and flavorful, I prepared it without a single rub, marinade or sauce. Just a little salt and pepper on a medium-high grill that had been brushed with olive oil.
Having read countless suggestions online, we experimented by grilling each piece skin-side down, one for 6 minutes, one for 8.
We didn't turn or move the salmon at all as it grilled. Once the white protein started to show on the surface, we knew it was done. Off it came to rest.
The 8-minute salmon slid beautifully off the skin for serving. The 6-minute salmon was not quite as easy to de-skin, but still looked great on the plate.
After family taste-testing each piece, we all agreed: the texture of the 8-minute salmon was firm and flaky while still moist, but the 6-minute salmon was just a little bit more flavorful. So, next time, 7 minutes on medium-high should be perfection.
Wild-caught sockeye is so rich in flavor, and the quality of Vital Choice sockeye is so superior, that it was really incredible “naked.”
Next time I serve sockeye, I'll do something more dynamic with it. However, I can say that our recipe-free Sunday night supper was colorful, flavorful, healthy and, maybe best of all, fast and easy.
p.s. I've been on a weight loss journey for the past six months, so I always have some focus on the calorie content of these meals. My rough calculation for this meal as prepared and shown is about 400 calories. In my book, perfect!