Peanut Sriracha Salmon

This recipe is almost too easy! 

Serves 2

Calories per serving = 460

(eat with some steamed asparagus and 

1/4 cup rice medley for a 600 calorie dinner)

Bonus nutritional information, per fillet: total fat 39, Sat fat 4.5, Carbs 6, 
Fiber 1, Sugar 2, Protein 43

Ingredients

2 (6 oz) salmon fillets (I like the frozen fillets at Whole Foods and they were only $10.99)

2 Tbsp Sriracha hot sauce

2 oz. peanuts 

Method:

1. Preheat oven to 450 degrees.

2. Make sure Salmon is completely thawed out. Wash salmon off under the sink and then pat dry. If you don't like the fishiness of salmon I would squeeze some fresh lemon juice over it at this point. 

3. The peanut jar will usually tell you how many peanuts are in an ounce. The one I got was 24 peanuts and it ended up being about 1/4 cup ground peanut per fillet. Grind peanuts in a food processor, nut grinder, blender, or whatever you've got until the peanuts are ground.  

4. Rub about 1 Tbsp. of sriracha on each fillet, then coat each fillet with the peanuts. 

5. Use nonstick spray to coat a glass baking dish. Cook salmon in dish 15-20 minutes. The end result is spicy deliciousness. 

Wine us up Mary

It's Tempranillo time!!  The tempranillo grape is a red grape that is indigenous to Spain. Many people think of it as the "chameleon" grape due to the fact that it can be produced into many different styles of wine. Most commonly found to be a medium bodied, fruit forward wine, you won't be disappointed with it's balance and depth. One of my favorite tempranillos is the Senda 66. Produced out of the La Mancha region in Spain, this temranillo has velvety tannins wrapped in ripe cherries, plums and cedar. The soft, long and smooth finish will pair will with this peanut sriracha salmon.

 Body: Medium

 Acidity: Medium

 Dryness: Medium

 Calorie count: 120

 Shelf price: $11.99