Gary’s Secret King Salmon Sauce

Howdy there y’all! How are you doing today? It’s another cool, rainy day here in the Texas Panhandle. Nothing too new to report today. Mental health wise, I’m stable and in a good place, so huzzah!

Breakfast – 10:00 a.m.

I had my usual mix of oats with pumpkin and banana with a spoonful of peanut butter … I soon realized that this breakfast was a little big for me, so I ended up basically eating the PB and the banana with a dash of oats on the side. I probably need to tone down breakfast as I’m less hungry in the morning and more hungry at night … food for thought, I suppose. I might try a piece of fruit with PB tomorrow and see if that’s a good size.

Lunch – 1:30 p.m.

I wasn’t in the mood for lunch today, so I distracted myself by cleaning the apartment floors and cleaning up in general. I just felt very “meh” about food around lunchtime, not really hungry at all. Lunch ended up being thrown together, and I roasted some cauliflower, broccoli, carrots, and Brussels sprouts and ate them with hummus and Toasted Sesame Dressing along with a few slices of turkey and a stick of low fat mozzarella cheese.

Workout – 1:45 – 3:00

After drinking our pre-workout, Luke and I headed to the gym quickly after lunch (it’s less crowded in the early afternoons, so that’s currently our preferred time. Today was chest day, which I like because it’s so stinkin’ HARD for me. Even though I don’t lift very heavy weights, it’s a challenge to get those 4 sets in!

We had a great workout! We both felt great afterwards. 🙂

Once we got home, Luke was immediately accosted by two kitties while I made a run to the store.

Dinner – 6:40 p.m.

For dinner, we did something different – we had two fillets of Copper River Salmon, and we decided to cook one using my Dad’s secret salmon sauce recipe … this is the “before” picture:

Gary’s Secret King Salmon Sauce (Works Well With ALL Salmon Too!)

Ingredients

  • 1 1/4 C Mayonnaise**
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Dill Weed
  • 1/2 Tbsp Coarse Ground Pepper
  • 1/2 Tbsp Curry Powder
  • 2 Tsp Thyme
  • 2 Tsp Paprika
  • 2 Tsp Lemon Pepper
  • 1 Tbsp Soy Sauce
  • 2 Finely Diced Garlic Cloves
  • 1/2 Onion, Pureed (green onions can be a substitute)
  • 1/2 Juice of One Lemon

** I hate Mayonnaise with a passion, especially in the raw form. But I brave my hatred to make this sauce because it truly is delicious!

Directions

Mix all ingredients together in a bowl. Rinse salmon fillet and pat dry. Place fillet in baking dish with aluminum foil on the bottom, oil skin with olive oil and place skin side down. Cover the top of the salmon generously with secret sauce, seal up the fish with more aluminum foil, and bake in a preheated oven at 350 degrees for 33 to 40 minutes. When done, the fish should flake easily when prodded with a fork.

So that’s our secret salmon sauce recipe! 😉 We served ours with a good ol’ chopped salad (please forgive the messy plating here).

Cocktail Hour – 7:00 p.m.

I wanted my cocktail after dinner, so I had GT’s Synergy Organic Kombucha in Mystic Mango. YUM!

After my cocktail, I sipped on green tea while watching Travel Channel and playing with the kitt-lits.

Hope you had a great Saturday!

~ Mandy

Experiments in Cooking with Deer

Howdy there y’all!

The kitty cats say hello from their comfy spot on the couch!

Today I did something different and made deer meatloaf and deer meatballs out of some deer chili meat (we’re not really chili eaters around these parts). It was interesting to say the least but ultimately delicious. We have a shit-ton of deer chili meat, and we need to use it up before this next hunting season (coming up so stinkin’ soon), so I’m experimenting with it in lieu of ground beef or turkey in most recipes.

My easy peasy recipe for Deer Meatballs:

2 lbs deer chili meat (I soak mine in milk overnight)

3 eggs

1 minced onion

4 tbsp minced garlic

1/2 C milk

2 C Parmesan Cheese

2 C breadcrumbs

Liberal amounts of Oregano, Basil, Parsley, and Salt (I would say “to taste” but you really can’t taste raw meat, so just eyeball it)

Basically just mix it all together with your hands, make golf ball sized meat balls and bake for 45 minutes at 350 degrees.

The Deer Meatloaf is the same exact recipe, you just dump it into a loaf pan and bake for 1.5 hours at 350 degrees. Oh, and cover the top with ketchup and BBQ sauce (or meatloaf sauce of your choice).

Very tasty! 🙂

On a mental health note, my bipolar has been OUT OF CONTROL lately. In a manic panic, I overdosed on my Latuda last night (I wasn’t suicidal, but I was just out of my mind and looking for relief – if you have mania, you’ll surely understand this), but thankfully I checked out okay at the Urgent Care Clinic at the urging of my psychiatrist (yes, he is aware of what happened). I also don’t have to take Latuda for a few days since it’s so saturated in my system. I’m trying to keep myself stable by going to the gym (had a good workout today) and by getting out of the apartment on a regular basis, but sometimes these manic moods just happen out of nowhere. Bipolar is a harsh mistress.

Here’s my new pill organizer – I’m so excited to have it! It holds ALL my pills unlike my past ones. Sure, it cost a little bit more, but it was worth it.

And in honor of Transformation Tuesday, here is my current transformation from 110 lbs to about 120 lbs (I haven’t weighed in a few days, so I may weigh a bit more). I’m on the move – I’ve been eating well, hitting the gym like a fiend, and trying to remember that a number on a scale doesn’t define who I am.

Alrighty, that’s my spiel for tonight. Hope your day is going well!

~ Mandy