‘Tis the season for busy! With the holidays just around the corner, our minds are focused on the big meal, not dinner! I don’t know about you, but when I am prepping for Thanksgiving, my family always suffers. After cooking all day for my upcoming Friendsgiving this weekend, I am so tired and cooked out by the time that dinner rolls around.
Thankfully, my friends over at Bumble Bee SuperFresh® have saved the day with their new no mess, no fuss frozen fish line! I can have an easy, healthy, and delicious meal on the table in less than 25 minutes! Bumble Bee SuperFresh® smells and tastes amazing. No fishy smells here. Because you prepare Bumble Bee SuperFresh® straight from the freezer, there isn’t any smell associated with thawing fish. The frozen protein has stayed that way from harvest to your oven unlike most of the “fresh” fish you find at the seafood counter. That means it is fresh tasting, and fresh smelling. No body wants to stink up their house the day before a party!
It is so simple to prepare too. Simply take directly from the freezer, remove from the plastic wrap, and place in the parchment paper envelope provided, bake until steaming, then enjoy!
From their Tilapia to Seared Ahi, there is never a reason to resort to cardboard fish sticks again! While all equally delicious and fresh, we loved theirBumble Bee SuperFresh® Salmon with Garden Pesto. It is richly satisfying with Parmesan cheese, basil, almonds, and a touch of garlic and it has no preservatives and has all natural ingredients!
Served on a quick sauté of garlic, spinach, quinoa and a sprinkle of toasted pine nuts, this meal is healthy, gourmet, and ultimately satisfying!
- 1 Tablespoon olive oil
- 1 medium onion , finely diced
- 1 clove garlic clove , minced
- 1 cup uncooked quinoa
- 2 cups chicken or vegetable broth
- 4 cups fresh spinach , baby leaves, packed, coarsely chopped
- 1/2 tsp table salt
- 1/4 teaspoon ground pepper
- 1/4 cup toasted pine nuts (optional)
- In a large skillet, heat olive oil on medium high heat. Add onion and garlic and sauté until translucent, about 4 minutes stirring constantly.
- Reduce heat to low and add quinoa and broth. Cover and let simmer until cooked, about 10-12 minutes.
- Once quinoa is cooked, add spinach and salt and paper. Cover once again and cook until the spinach has wilted, about 3 minutes.
- Serve with salmon and sprinkle with toasted pine nuts. Enjoy!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.