Barbeque Salmon & Braised Morrocan Chicken
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Whether you’re a soccer mom, or play soccer or any other sport regularly, these two recipes are great additions to your family dinner table. They’re from Food Guide for Soccer: Tips and Recipes From the Pros by Nancy Clark RD and Gloria Averbuch (2011).
Keeley Dowling’s Barbeque Salmon
When Sky Blue FC Defender Keeley Dowling worked at a sports complex in Tempe, Arizona, the chef cooked this recipe. That chef taught Keeley to cover the entire piece of salmon with barbeque sauce, so it completely blankets the fish; the thicker the better! Keeley strongly recommends Sweet Baby Ray’s Original BBQ Sauce. It blends very nicely with the salmon, so much so that folks who normally don’t like fish will enjoy this meal. This recipe goes nicely with asparagus and rice, preferably brown.
½ to 1 cup (120 to 240 mg or more, if desired) Sweet Baby Ray’s Original BBQ Sauce
1 pound (0.5 kg) salmon
1. Preheat oven to at 400º F (205º C).
2. Place salmon in a baking dish lined with foil (to simplify clean-up).
3. Cover the salmon entirely with Sweet Baby Ray’s Original BBQ Sauce.
4. Bake uncovered for 20-25 minutes The fish is done when it flakes easily with a fork.
Yield: 3 servings
Total calories: 900
Calories per serving: 300
23 g Carbohydrate
30 g Protein
10 g Fat
Val Henderson’s Braised Moroccan Chicken
You can either make this dish the way that Los Angeles Sol Goalkeeper Val does, by browning the chicken as described below. Or, you can more simply toss all the ingredients into a crock pot so dinner can cook while you’re at a soccer game or practice. If you make it ahead of time, the flavors will taste even better after all the spices really set in.
6 (1 kg) chicken thighs, preferably skinless
1 to 2 tablespoons oil (15-30 g), preferably olive or canola
1 red onion, diced
4 cloves of garlic, diced
4 to 5 carrots, diced
2 teaspoons (3 g) cinnamon
2 teaspoons (3 g) ginger
Salt, pepper as desired
1 can of chicken broth
1 1/2 (360 ml) cups orange juice (or apple juice)
½ cup (70 g) dried apricots or dates (or mixture)
1. Heat the oil in a large skillet.
2. Sprinkle the chicken with salt and pepper.
3. When the oil is very hot, place the chicken in the pan and brown it on both sides, about 5 to 6 minutes per side. Remove the chicken to a plate.
3. Remove all but about 2 tablespoons of the oil/chicken fat from the pan and heat until it is very hot. Add the onion, garlic and carrots. Cook until tender, about 8 to 10 minutes.
4. Add the cinnamon and ginger. Continue to cook for another 3 to 4 minutes.
5. Add the chicken broth and orange juice. Return chicken to the pan; add 1/2 cup of either dried apricots or dates.
6. Cook on low heat for 30 to 40 minutes, covered. Remove chicken and veggies to a dish; continue cooking the sauce until it has thickened, about another 10 minutes. (The sauce doesn’t get very thick.)
7. Serve chicken over brown rice, and spoon sauce on top.
Yield: 3 servings
Total Calories: 1,450
Calories per serving: 480
40 g Carbohydrate
46 g Protein
15 g Fat
How do you like your salmon and/or chicken prepared?
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