Oh Yes, It’s Tax Day!
Did you know the average Vie subscriber can save $5,000/ year by using our service regularly?
In anticipation of this often procrastinated and anxiety-inducing day, we here at Vie are choosing look on the bright side! We want to celebrate by highlighting how Vie saves our subscribers money at the grocery store and therefore allows them to splurge on fancy dishes, like salmon.
Since we fill our weekly meal plans with items that are on sale, our subscribers not only stick to the shopping lists we give them (read: they don’t buy anything they don’t need), but they scoop up huge savings by walking out of the store with items that have been marked down as much as 50%!
Who wouldn’t want to save money in such an easy way? We love that Vie works for everyone and we encourage you to give Vie a try today! Use that tax refund to pick up an annual plan while it is ON SALE!
Hurry, our Vie Spring Sale ends April 30th. Get 2 months free and a brand new copy of our Shop Like A Pro E-Book.
Today’s Live Video Tutorial features a couple of recipes that we’ve been wanting to showcase for awhile now.
After listening to our subscribers’ requests for a Bronzed Salmon recipe tutorial, we are excited to show you our go-to, one that we write often into our plans.
Follow our video (we go live at 2 pm today on our Facebook page) and stay tuned for this recipe scattered throughout our plans this week.
MAIN Bronzed Salmon
Yield 4-6 servings
Here's a simple way to have delicious, Cajun spice-encrusted salmon in under 15 minutes!
1-2 lbs salmon fillets (quantity depends on family size)
2 Tbsp paprika*
1 Tbsp chile lime spice mix, lemon pepper seasoning, onion salt, ground black pepper*
1 tsp oregano, thyme*
2 Tbsp olive oil
1 Tbsp unsalted butter
1 lb green beans, trimmed
1 batch Carrot Coconut Curry Puree, recipe below
- Preheat a cast iron skillet with olive oil and butter over medium heat.
- Remove fillets from packaging and blot dry with a paper towel on all sides.
- Combine spice mixture with fingers and coat both sides of the fish, reserving a Tbsp of spice mixture for later.
- Add fish skin-side down in the pan and set a timer for 2-3 minutes, depending on thickness.
- Resist the urge to move fish.
- Once timer has gone off and the bottom is blackened, carefully flip with two forks, making sure not to pierce flesh of fish.
- Blacken on the other side for 2-3 minutes, remove and add to a plate of warmed Carrot Coconut Curry Puree (below).
- Keep heat on the skillet, add oil if needed to coat bottom of pan, and add green beans.
- Sprinkle remaining spice mixture on top and cook beans for 5 minutes or until bright green.
In place of *'d ingredients, use an equal amount of Cajun/Creole Seasoning.
SIDE Carrot Coconut Curry Puree
Yield 1 quart
Use this puree to add a punch to your bronzed fish! The flavors are subtle and smooth and allow the Cajun spice-coated fillet to shine.
1 2-lb bag carrots, trimmed
2 Tbsp Thai red curry paste
2 cups water, vegetable or chicken broth
1 tsp salt
1 onion, chopped
4 cloves garlic, left whole
1 red bell pepper, stem and seeds removed, roughly chopped
1 can coconut milk
- Cook everything but the coconut milk together in a pressure cooker, slow cooker or on the stove top until carrots and onions are tender.
- Transfer to a blender and pulse until smooth.