Good morning!
Today is going to be a busy day around here. If you haven’t, make sure to pop over to my Instagram stories! I’m sharing a bit of a personal update and where I am traveling to tomorrow. Even though it’s a quick trip, I have a lot to get together and prepare for. Luckily, my mom will be with Zain so it’s not as stressful for us. She knows more about his schedule than anyone and that allows me relax a tiny bit.
I thought I would share another installment of easy weeknight meals with you all since I’ve been meaning to share this ‘kati roll’ recipe. I get almost everything for that recipe at Patel Brothers but if you don’t happen to have one, I have seen similar rolls at Whole Foods and chapati’s or naan should be most places!
Teriyaki Salmon
- Avocado or Olive Oil Cooking Spray
- 3 Wild Caught Salmon Filets
- 1/4 cup light brown sugar
- 1/4 cup soy sauce
- 2 tbsp. rice wine vinegar
- 2 garlic cloves minced
- ¼ teaspoon ground black pepper
- 1 tsp. cornstarch
- Sesame Seeds to garnish
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Whisk the brown sugar, soy sauce, vinegar, garlic, pepper, and cornstarch in a bowl.
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Toss 1/2 the marinade over salmon in a container and marinate in the fridge for a few hours.
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Preheat the oven to 400 degrees Fahrenheit.
- Place salmon on aluminum foil sections on baking pan. Fold over foil to create ‘pockets’ around salmon to cook. This is how I cook all my salmon in the oven!
- Remove salmon after 15-20 minutes depending on thickness of filets.
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As the salmon cooks, pour the rest of the teriyaki sauce into a small pan. Bring the liquid to a boil then reduce to a simmer. Simmer for 3-5 minutes until it is slightly reduced and thickened. Remove from the heat.
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Brush the cooked salmon with the teriyaki glaze and then sprinkle with sesame seeds.
Chicken Tandoori Kabobs
- 2 Beef Filets, cubed
- 2 Organic Chicken Breasts, cubed
- Red, Green and Yellow Pepper, sliced
- Yellow Onion, sliced
- Baby Bella Mushrooms, sliced
- 2 Tbsp Tandoori Masala (I use Rajah)
- 1 Tbsp Ginger paste
- 1 Tbsp Garlic Paste
- 1/2 Tsp Chili Powder
- 1 Cup Lowfat Yogurt
- 1/2 Tsp Lemon Juice
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Combine yogurt, tandoori masala, ginger paste, garlic paste, chili powder and lemon juice in a bowl.
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Toss the meat and veggies in mixture and marinate in fridge for a few hours or I like to do it overnight.
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We grill this outside but you could easily toss them in the oven or even try them on your cast iron skillet if you are making a smaller quantity!
- Top with fresh lime juice and enjoy!
Chicken Kati Roll
- Avocado or Olive Oil Cooking Spray
- Frozen Chicken Kabobs (I use Colonel Kababz, photo below)
- Frozen Chapati (I use Swad)
- Mint Chutney (Zhough sauce from TJ’s could also work!)
- 1 cup Lowfat Yogurt
- 2 Tbsp chopped cucumber
- 2 Tbsp chopped tomato
- 1/4 Red Onion, chopped
- Parsley to garnish
- Lime to garnish
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Throw the onions on a pan that’s been sprayed with cooking spray. Cook till soft and set aside.
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Heat up Kabobs and Chapati on stove. Frozen chapati should go straight on the pan and flipped while cooking. You can rub butter on each side if desired but I don’t.
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While you are warming everything up combine yogurt, cucumber, tomato and parsley in a bowl. Mix and add a touch of lemon juice if desired for a quick raita.
- Plate rolls with chapati first, add chutney, kabobs, onions and then raita to top.
- Roll tight and enjoy with a squeeze of lime!
Hope this next installment was helpful and let me know if you have any questions at all! Happy cooking 🙂
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