Poached Salmon
(serves 4)
1 lb wild salmon
1 tsp peppercorns
1 tsp coriander seed
½ bunch of dill
Juice of ½ a lemon
1-2 cup water
Put peppercorns, coriander, dill, lemon juice and 1 cup water in deep pan with lid. Bring to simmer. Gently add in salmon (skin side down), add in more water to cover just cover salmon if needed. Cover pan and simmer about 6-7 minutes. Remove from liquid and cool on a plate. Serve with sliced cucumbers and creamy dill sauce.
Creamy Dill Sauce
(serves 4)
4 tbsp sour cream
4 tbsp plain yogurt
1 tbsp lemon juice
2 tbsp chopped dill
Salt & pepper to taste
Combine all ingredients in bowl. Spoon onto poached salmon.
Can also be served with chicken or vegetables.
Written by jenn on May 10th, 2009 at 10:28 AM
1 Comment »
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.
Mango Salsa
2 mangos, seeded, peeled, and diced
½ small red onion, diced
½ jalapeno, seeds removed, finely minced (leave seeds in for more heat)
1 small red bell pepper, seeded and diced
1 small cucumber, seeded and diced
1” fresh ginger, grated
2 tbsp chopped fresh mint
Juice of 2 limes
Salt and pepper to taste
Combine all ingredients in a bowl and mix well. Serve with grilled chicken or fish, or as an alternative to traditional salsa with chips.
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Mangos are rich many vitamins, minerals, and phytonutrients, especially Vitamin A, C, beta-carotene and flavonoids- all powerful antioxidants. Ripe mangos are higher in beta carotene while greener ones are higher in Vitamin C. They are a good source of potassium, good for the heart and energy levels. They are loaded with fiber- up to 40% of your daily intake requirements- for regularity and heart health. They also contain proteolytic enzymes which help break down protein and aid digestion. And have been found to contain a compound, lupeol, which has anti-inflammatory properties.
Chicken Chow-Chows
Corn tortillas (about 2 per person)
Shredded chicken (great use for leftovers)
Shredded cheddar cheese
Sliced avocado
Diced tomato
Jalapeños
Salsa/Sour cream/other fixin’s
Super simple… Turn the oven on broil. Place tortillas on a cookie sheet, spread a generous handful of cheese on tortillas, stick under broiler until cheese is melted and chicken is warmed- just a couple minutes. Pull out, top with avocado, tomato, jalapeños, and any other favorite fixin’s.
Watermelon Water
1 cup Watermelon chunks, seeds and all
¼ cup Water
1 tbsp Fresh lemon juice
Toss all ingredients into blender. Blend until smooth.
Berry Blast Smoothie
½ Mango
½ banana
¼ cup Blueberries
¼ cup Raspberries
6 Strawberries
1 tbsp Fresh lemon juice
Juice of 1 orange
Roughly chop all produce. Toss into blender with lemon and orange juice. Blend until smooth. Add in water, ¼ cup at a time to thin out the smoothie, if desired.
Green Power Smoothie
½ Banana
¼ Avocado
¼ Green Bell Pepper
½ Green Apple
1” Cucumber
½ cup Spinach Leaves
1 tbsp Fresh lemon juice
Juice of 1 orange
Roughly chop produce. Toss into blender with lemon and orange juice. Blend until smooth. Add in water, ¼ cup at a time to thin out the smoothie, if desired.
I was cooking today for my client and made some really yummy Braised Purple Cabbage. It’s quick and easy…here’s what you do:
Slice the cabbage into 1″ wedges (figureing about 2 per person). Slice up a couple cloves of garlic also. Into a saute pan put about 1/2 cup chicken broth along with the garlic. Bring to a simmer. Add in the cabbage wedges, cut side down, cover and simmer about 5 minutes- flipping once- until cabbage begins to soften. Remove cover and allow broth to reduce down until there is almost no liquid left (just a minute or two). Then add in a drizzle of olive oil and a drizzle of red wine vinegar. Saute for a minute then season with salt and pepper. Cabbage should be tender but still have an “al dente” bite to it, along with a little zing from the vinegar. Yum!
