Curry Salmon with Lime Yogurt Dressing
Serves 4
1 lb salmon
Juice of 1 lemon
2 tbsp curry powder
1 tbsp olive oil
½ cup plain yogurt
Juice of 2 limes (about ¼ cup)
Zest of 1 lime
1 tbsp agave nectar
Salt and pepper
Preheat oven to 375˚. Drizzle the salmon with the lemon juice, then olive oil. Rub the salmon with curry powder, then sprinkle with salt and pepper. Bake for 15-20 minutes, or until cooked through.
To make the lime yogurt dressing, combine the plain yogurt, lime juice, lime zest, and agave nectar. Season with salt and pepper to taste.
Serve the salmon over a bed of baby greens and top with the lime yogurt dressing. You can also serve with couscous or quinoa.
Grilled Curry Chicken with Mango Quinoa Salad
This recipe was inspired by a fellow soccer mom. Thanks Jeanette!
For the Chicken
5-6 chicken breasts
2 tbsp olive oil
1 tsp salt
1 tbsp curry powder
Combine all ingredients in a bowl and let sit while the grill is preheating to medium high. Grill chicken about 3-5 minutes per side, until you have nice grill marks and chicken is cooked through. Serve with Mango Quinoa Salad.
For the Mango Quinoa Salad
1 ½ cups dry quinoa
3 cups of water
1 garlic clove
2 small mangos, peeled and diced
½ English cucumber, diced
½ red onion, diced
Handful of mint and basil, chopped
Juice of ½ lemon
2 tbsp olive oil
Salt and pepper to taste
Bring water to boil and stir in quinoa and garlic clove. Bring back to a boil. Cover, reduce heat and simmer about 10 minutes, until water is absorbed and quinoa is al dente. Remove from heat, take out garlic clove, and let quinoa cool. Once it has cooled, add in rest of ingredients and mix well. Serve with Curry Grilled Chicken.