Just when I thought I'd survived Restaurant Week in Washington, DC without totally gorging myself, we move to Newport, RI a few days before the start of their local Restaurant Week. And, of course, in a new town brimming with restaurants just waiting to be tried, we can't pass up the opportunity. So last night we ate dinner at the coziest New England spot you can imagine. I ordered the glazed salmon for my entrée, and it was very tasty.
To compensate both financially and calorically for the week ahead, I made another version of salmon at home for lunch today - an open-faced canned salmon sandwich with chipotle hummus. It was a good combination of flavors. But the monotone color scheme in the photo reminds me that I need to get creative about how to eat more vegetables in my new kitchen-less abode. I'm definintely open to suggestions that require little preparation beyond a microwave and a plastic knife...
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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