Bourbon Orange Salmon – 15 Minute Meal

Posted on June 4, 2024 by Jennifer FIsher

Make flavor waves on a busy weeknight with this Bourbon Orange Salmon – ready in just 15 minutes.

It doesn’t have to be hard to be delicious, quick and flavorful. Wild-caught Sockeye Salmon Filets from my Butcher Box Delivery are quickly thawed in cool water (or overnight in the fridge). Keeping my freezer stocked with salmon and other quality proteins, such as grass-finished beef, from this subscription box delivery just makes life easy, healthy and flavorful. I always have the foundation for a fabulous meal – like this salmon with bourbon sauce – at the ready.

The salmon is simple seasoned with salt and pepper and seared in a skillet to succulent perfection. After pan-searing, a quick bourbon sauce (the alcohol is cooked off) in the same skillet along with a mandarin orange and a few other mindful ingredients.

The key to a super citrus-y taste that pairs so well with bourbon, is to use a microplaner to remove the zest from your mandarin orange before peeling and chopping. This handheld citrus zester fits perfectly in your palm and makes the task easy.

I hope you enjoy the Orange Bourbon Salmon at learn more about Butcher Box subscription meat and seafood delivery HERE:

For a quick, easy, fish dinner or even for entertaining company, Bourbon Orange Salmon makes waves and earns waves with tons of flavor!

Bourbon Orange Chicken

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

This 15 minute salmon recipe is prepared in a skilled and drizzled with a sweet bourbon orange glaze. Great for a quick weeknight meal or even company!

Servings: 2 servings

Calories: 254 kcal

Ingredients

1 tsp olive oil
2 4-oz. skinless salmon fillets
1/4 tsp. black pepper
1/4 tsp. salt
1 mandarin orange zested, peeled and chopped
1/4 cup bourbon
2 tsp. honey
1 tbsp. coconut sugar
1 tbsp coconut aminos
1 tbsp. butter

Instructions

Heat large non-stick skillet over medium-high.
Season salmon with salt and pepper and add to skilled with olive oil. Cook into golden on both sides, about 130F internal temp. Time will vary by thickness, but about 6-8 minutes typical.
Remove salmon from skillet, an in same skilled over medium heat add bourbon, coconut sugar, coconut aminos and let simmer for a few minutes until alcohol cooked of and volume is reduced.
Toss in chopped orange, zest and butter and cook another minute until heated.
To serve, drizzle sauce over salmon. Garnish with fresh herbs if desired.

Recipe Notes

This post contains affiliate links.

Salsa Butternut Squash Grits with Roasted Shrimp & Corn

Posted on November 6, 2022 by Jennifer FIsher

This post is part of the #SamsSalsaRecipeChallenge hosted by Sam’s Fresh Salsa (on IG, on FB)

Well, Kiss my grits! Salsa Butternut Squash Grits with Roasted Shrimp & Corn is an unbelievably fresh, fit, flavorful and fast recipe! Like 15-minute fast! Plus, only 261 calories per serving, 20g protein, 36g carb and 3g fat!

Salsa Butternut Squash Grits with Roasted Shrimp & Corn is an unbelievably fresh, fit, flavorful and fast recipe! Like 15-minute fast! Plus, only 261 calories per serving, 20g protein, 36g carb and 3g fat!

Some of my friends think making amazing-tasting meals, with wholesome ingredients, and on-point macros is an all-day affair. I say nope, nada, and now way to that! Bring a “wow” recipe to the table and impress your family with this easy shrimp recipe that uses a few quality convenience products to make life easier — like salsa like mom would have made from the garden, but prepped and packaged up at peak flavor from Sam’s Fresh Salsa.

Get hyped with this 15 second tutorial!

Sam’s Fresh Salsa crafts crave-worthy salsas that are made with real ingredients with zero preservative, zero additives, and zero yucky stuff. You can feel confident you are eating the best salsa around, and the quality is guaranteed.

To get this salsa shrimp and girts recipe in just 15 minutes, it’s broken up into two main tasks. You can’t beat a 15 minute shrimp recipe — and Sam’s Salsa gives it the flavor!

First, toss thawed shrimp and frozen corn on a baking sheet and sprinkle with spices and drizzle with olive oil. Bake that for 15 minutes at 425F.

Second, while the shrimp is roasting in the oven, whip up all ingredients for the grits in the MICROWAVE. Quick grits, produce-department cut cubes of butternut squash, and Sam’s Fresh Salsa put an unexpected southwestern and seasonal spin on an old-school side dish. It all cooks up in the microwave in 10 minutes and ready just about when the shrimp is done!

Pile grits in a bowl, top with roasted shrimp and corn, and extra Sam’s Fresh Salsa, Mild or Medium – your choice! Of course, salsa is great as a dip with chips, but using it as a quick and easy way to elevate the flavor in many recipes without adding a lot of calories or fat — like these salsa shrimp grits.

I’ve been a fan of making Sam’s Fresh Salsa recipes for a while, for dipping chips of course, but also drizzling on fish, salads, and other personal creations like these Salsa Verde Spinach, Corn & Rice Poppers, a popular snack at my house and also works as a party appetizer.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy! — *Salsa Verde Spinach, Corn & Rice Poppers for your party!*

You can purchase Sam’s Fresh Salsa at fine stores like ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

Salsa Butternut Squash Grits with Roasted Shrimp & Corn – 15 minutes!

An amazingly flavorful, fit and fast meal, ready in 15 minutes!

Course: dinner, dinner, entree

Cuisine: Southwestern

Keyword: grits, salsa, shrimp

Calories: 261 kcal

Ingredients

Sheet Pan Shrimp & Corn

12 oz med raw shrimp peeled, deveined, tail on (or off, your preference), thawed
¾ cup frozen corn
1 tablespoon olive oil
1 teaspoon garlic salt
1 teaspoon chipotle chili powder
½ teaspoon ground cumin

Salsa Butternut Squash Grits

2 cups vegetable broth
¾ cup quick-cook grits
10- oz package ready-to-cook butternut squash cubes from bag in produce dept
1 cup Sam’s Fresh Salsa extra for garish– Medium or Mild (your preference)
1 tablespoon chopped fresh cilantro
2 tablespoons crumbled feta cheese optional

Instructions

Preheat oven to 425F.
Pat thawed shrimp dry with paper towels. Add to rimmed baking sheet Add corn to baking sheet. Drizzle with olive oil; sprinkle with garlic salt, chili powder, and ground cumin. Mix everything up in pan and then spread out into single layer. Roast in oven for approximately 15 minutes, or until shrimp done and corn turning brown in places.
Meanwhile, while shrimp is cooking, prepare grits. Add broth to 2-quart microwave-safe container (I used a 2-quart Pyrex measuring cup). Microwave on high for about 10 minutes topping to stir every 3 or 4 minutes. Grits will be done when water is absorbed and grits and butternut squash are softened. Stir well, and mash up the butternut a little bit with spoon.
Divide grits among 4 serving bowls or one large bowl to present family style. As soon as shrimp are ready, remove from oven and divide among bowls. Garnish with cilantro, additional salsa, and crumbled feta cheese.

Recipe Notes

Mushroom Pizza Stuffed Zucchini Boats

Posted on October 10, 2022 by Jennifer FIsher

Make waves with these delicious, nutritious Mushroom Pizza Stuffed Zucchini Boats. Easy, cheesy and a smart way to optimize zucchini season!

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

Even if you don’t grow your own zucchini (I don’t, but my neighbors do, lol) this green squash is a great way to add extra fiber, vitamins, minerals, and volume to your meals. Exceptionally versatile if you are gluten-free or a lower carb kinda person, plus it seems to be a perennial in the produce department and inexpensive, to boot!

Check out this short video tutorial!

If air-frying, you only need 15 minutes, prep to plate, for this cheesy stuffed zucchini recipe. Takes a little longer in regular oven, but still not time-consuming, especially if you give zucchini boats a 1 minute microwave “par cook” before stuffing and baking.

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

I love easy recipes that pack a nice punch of protein. These mushroom pizza zucchini boats help you meet your protein goals on nights when you are going no-meat or just don’t have the time to prepare beef, chicken or pork. It’s a blend of cottage cheese and mozzarella cheese for the protein win!

A serving (of TWO halves) has 25g protein, 20g net carb, 12g fat and 293 calories. This is A LOT of food that will ya up! Alternatively, you can just serve one piece as a scrumptious side dish!

5 from 5 votes

Mushroom Pizza Stuffed Zucchini Boats

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza – -but without the crust, so lower calorie, lower carb and gluten-free.

Course: dinner, side

Cuisine: Italian

Keyword: gluten free, low carb, pizza, zucchini

Servings: 1 serving (or serves 2 as a side)

Calories: 293 kcal

Ingredients

1 approximate 10- to 12-ounce zucchini ends cut off and sliced lengthwise
1/3 cup bottle marinara or tomato-based pasta sauce divided
¼ cup 2% cottage cheese
¼ cup shredded mozzarella cheese
½ teaspoon garlic salt
½ teaspoon Italian seasoning
2 to 3 white mushrooms sliced
2 tablespoons Parmesan cheese
Optional fresh herbs

Instructions

Preheat air fryer to 390F degrees (or oven to 375F)
Cut ends off zucchini and slice lengthwise. Use small spoon to scoop out seeds and some flesh in center, leaving about 1/3” of flesh around outside so that it keeps shape during cooking.
Place zucchini halves on microwave safe plate and “par” cook for 60 seconds in microwave on high.
Transfer lightly cooked zucchini halves to air fryer tray.
Spread the inside of each zucchini with 1 tablespoon sauce.
In small bowl, mix together cottage cheese, mozzarella cheese, garlic salt and Italian seasoning.
Spoon cheese mixture into zucchini halves, pat down with spoon.
Add just few little dollops of sauce to top, if desired.
Arrange sliced mushrooms on top.
Sprinkle with parmesan cheese.
Air fry for 6 to 8 minutes (or oven for 15 to 20 minutes) until cheese lightly browning and hot and zucchini softened (but not soggy)
Spoon bean mixture evenly into the two zucchini boats.
Sprinkle with chopped Italian herbs and serve with additional warmed sauce, if desired.

Recipe Notes

Spicy-Sweet Orange Beef Stir Fry with Sugar Snap Peas

Posted on August 14, 2022 by Jennifer FIsher

Spicy-Sweet Orange Beef Stir Fry with Sugar Snap Peas is proof you can make an amazing, delicious, nutritious beef dinner in 15 minutes. I used a strip steak, but sirloin or even flank steak would be amazing too!

Vibrant and citrus-y, this lightly spicy-sweet orange beef stir-fry made with steak is sure to please on busy nights! It comes together in just 15 minutes, lots of veggie goodness with the sugar snap peas, and 100% beats going for takeout!

Portioned to serve two generously, this steak stir fry recipe can easily be doubled for a family of four. Also, it’s not very spicy, so the kids should love it. If you crave spicy heat, just add extra dried red pepper and Sriracha to the sauce step.

steak sliced thin for stir fry - thefitfork.com — *Slice the steak thinly, between 1/8 and 1/4-inch thick!*

Another reason why I love this beef and vegetable stir fry is that the macros are just so great to fuel my active lifestyle. One very generous sized portion fills me up and has 336 calories, 15g fat, 23g net carb, 30g protein. This 15-minute beef dinner isn’t including the macros (or time) for the rice/quinoa blend I usually serve it on. However, I love to meal prep that and have these cooked whole grains on hand in the freezer. Restaurant preparation of a similar orange beef recipe would come in at typically 3x the calories, fat and sugar – they usually coat the beef in cornstarch and use more oil (basically frying.

Check out the 15-second video tutorial!

PRO TIPS FOR ORANGE BEEF STIR FRY:

Have all ingredients before starting. Once you turn on the heat, the cooking process happens very fast
Slice beef across grain thinly, into 1/8-inch to ¼-inch slices are best.
For easier slicing, use a sharp knife and set meat in freezer for 10 minutes beforehand to firm up.
If following recipe as written for 2, use a 10-inch skillet. If doubling, use a 12-inch or larger skillet OR a 14-inch wok. If halving the recipe to just serve one, use an 8″ skillet.
Cook meat first and remove from skillet to rest while cooking vegetables.
Cook meat quickly in a single layer, flipping strips once until pink is JUST gone (because will continue to cook while resting on the plate).
Substituting similar vegetables is allowed! If you don’t have sugar snap peas, use something similar like green beans or snow peas. Broccoli would be amazing too!
If you MUST, you can use orange juice from a carton and skip the zesting step, but the fresh juice and zest really adds a huge splash of flavor.

Disclaimer: This post contains affiliate links. I earn a small commission on sales, however price to you remains the same. Proceeds offset operating costs for The Fit Fork. Thank you!

5 from 3 votes

Spicy-Sweet Beef Stir Fry with Sugar Snap Peas (for Two)

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Vibrant and citrus-y, this lightly spicy-sweet beef stir-fry made with steak is sure to please on busy nights! It comes together in just 15 minutes and 100% beats going for takeout!

Course: dinner

Cuisine: Asian, Chinese

Keyword: 15 minute dinner, beef, snap peas, stir fry

Servings: 2 people

Calories: 336 kcal

Ingredients

1 medium orange
2 tbsp soy sauce or coconut aminos
2 tbsp coconut sugar
½ tsp red pepper flakes
½ tsp minced ginger
½ tsp minced garlic
8 oz strip or sirloin steak sliced across grain to 1/8” thickness
4 tsp sesame oil
2 green onion bulb + stalk sliced thinly
8oz sugar snap peas (1 1/2 to 2 cups(

Instructions

Wash and dry orange; use zesting tool or microplaner to remove 1 to 2 teaspoons of zest from peel. Set aside. Slice orange in half; squeeze out 1/3 cup of juice into small bowl. Add soy sauce, brown sugar, red pepper flakes, ginger, garlic and ½ of orange zest. Stir to combine and set aside.
Add oil to a 10 to 12” skillet and bring to medium-high heat. Add steak strips and sear for 2 minutes without turning. Use tongs to flip strips and cook on opposite side for about 2 more minutes until “just” cooked. Transfer to plate to rest.
Reduce heat to low and add sugar snap peas and sauce mixture to skillet. Stir to combine and let simmer for approximately 3 to 4 minutes until thickened and snap peas crisp-tender. Toss back in cooked beef and stir for another 1 minute until warmed. Sprinkle sliced green onion and remaining orange zest over beef, serve with rice if desired.

Recipe Notes

No-Noodle Lasagna Stuffed Peppers

Posted on October 6, 2017 by Jennifer FIsher

Whew, I’ve been too busy to blog, and am still playing catch-up with life since coming back from Lake Tahoe where I did that little “thing” – ya know, run in the Spartan World Championships in elite coin heat! More on that insanity later, now I just want to share an easy recipe that I made for dinner this week in an effort to bring life back into balance with some simple, nourishing foods that weren’t complicated to make!

No-Noodle Lasagna Stuffed Peppers come together in 15 minutes and provides 32 grams of protein for only 312 calories – only 12 grams of fat yet so cheesy, creamy and delicious! Plus, no pasta, noodles or other grains are used keeping it gluten-free and paleo-ish (if you do cheese). Read on to get this easy, 15-minute recipe. Continue reading →