July 18 Daytime Tri-Cities; Glazed Salmon with Squash Noodles

Wild Caught Keta Salmon is on sale this week at Food City!!

Click on the Weekly Ad circular from the website, then click “Seafood”. That’s also where I got this recipe. When you find the Keta salmon on the virtual circular, click it to add to your list, then up pops Recipe Suggestions. I look forward to making this meal.

What’s on the menu? My zucchini and cucumber is crawling over its wall into the driveway, with the lima beans soon to follow!! So zucchini and cucumber are on the menu, naturally. Well, we’re having this beautiful Asian-style glazed salmon with a vegetable side that includes spinach and a squash noodle (??!!), and a refreshing side salad of cucumbers and onions. We’ll finish with a bowl of summer berries topped with a little mint and sugar.

Glazed Sweet and Spicy Salmon



1 1/2 lb Salmon fillet with skin removed 1/4 cup red wine vinegar
1/4 cup olive oil 1/4 cup soy sauce
1/4 cup water 1 tablespoon lemon juice
1/2 teaspoon red pepper flake 1 teaspoon onion powder
1 teaspoon garlic powder 2 teaspoon fresh cilantro, chopped
1/3 cup brown sugar, packed 1 pinch salt, to taste
1 pinch black pepper, to taste



Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.

Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.

Turn on broiler to low.

Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.

Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.


Serves 6

Cook Time

Prep Time: 10 mins.

Cook Time: 20 mins.



is on sale too for 99 cents a pound.

I’m using squash noodles a lot this summer. A mandolin slicer works well too. This is a Beth and the Biscuit recipe. Pappardelle is typically a broad, flat wheat flour noodle, similar to a lasagna noodle. Here it is in concept, but made with vegetable and so is gluten free, low in calories and fabulous.


Spinach with Squash Pappardelle


Recipe By: Beth Wright for Food City

Serving Size : 6


2 medium zucchini 1 medium summer squash
2 teaspoons extra virgin olive oil pinch of red pepper flakes
3 cups baby spinach 1/4 cup Parmesan cheese — grated
1 tablespoon unsalted butter coarse salt and ground pepper — to taste


With a vegetable peeler, begin shaving the squashes, turning the vegetable 180 degrees when you reach seeds. You should be turning the squash 4 times.


Heat a non-stick skillet to medium-high. Add the squashes and a splash of water to steam the vegetables. Shake the skillet to distribute the squash noodles. When soft and slightly browned, about 4 minutes, add the olive oil, red pepper flakes, salt and pepper. Toss to heat all. Turn the heat to low and proceed with the recipe.


Place spinach, Parmesan, and butter in a large bowl. Add to the squash noodles to the bowl; and toss to coat and wilt spinach. Season with salt and pepper.





“6 1/2 cups”

Start to Finish Time:


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Per Serving (excluding unknown items): 193 Calories; 17g Fat (81.2% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 374mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Fat.




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