Salmon with Carrot and Cucumber Salad

  
BACleanse so good!!! I changed a couple things – super easy and tasty dinner!

Ingredients:
Cucumber-Yogurt Sauce
½ c Greek yogurt
1 small garlic clove, minced
1 tbsp lemon zest
1 tbsp lemon juice
1 cucumber thinly sliced
Salt and pepper

Carrot Salad:
1 tsp cumin powder
1/2 tsp ground turmeric
8 oz shredded carrot
1/2 c chopped cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper

Salmon
1 lb salmon
Salt and peoper
1 tbsp canola

Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with salt and pepper.

Carrot Salad
Combine spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with salt, pepper, and lemon juice.

Salmon
Season salmon with fine sea salt and pepper. Heat 1 Tbsp oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad.

Serves 4.

Cottage Cheese, Tomato & Cucumber 

 

A simple, quick and healthy salad. 

Ingredients:

  • 1/2 c cottage cheese
  • 2 tomatoes, cored and sliced thin
  • 1 Kirby cucumber, sliced thin
  • Salsa
  • Red hot salt

Red Hot Salt

  • 2 tsp salt
  • 1 tsp espellette pepper
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika

Combine in a jar.

Arrange tomatoes and cucumbers on a plate, sprinkle with red hot pepper. Place cottage cheese in center and drizzle with salsa.

Serves 1. 2 WW PP. 

Cucumber Salad

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This is a light and simple salad. I cut the oil down quite a bit from the original recipe – you won’t miss it.

Ingredients:
6 small Persian cucumbers, sliced in 1/2, 3/8 thick on a diagonal
1 roasted red pepper, sliced thin
2 TBSP white wine vinegar
2 TBSP canola oil
Salt and pepper
2 TBSP poppy seeds

Combine all ingredients in a bowl, toss to combine.

Serves 2 – 4.

Spicy Asian Chicken Sandwich

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This is tasty lunch – the meat needs to marinade and I used quick pickled veggies from this recipe.

Ingredients:
3/4 lb cooked chicken breast, sliced 1/4 inch thick
1 TBSP soy sauce
1 TBSP fish sauce
1 TBSP mayonnaise, plus more for spreading
1 large shallot, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
Jalapeno slices
Pickled carrots, radishes
Cucumber thinly sliced
One 10-ounce baguette, split lengthwise and toasted
Sriracha, for spreading
Cilantro sprigs

In a bowl, toss the chicken with the fish, soy sauce, mayonnaise and the shallot. Cover and refrigerate for 1 hour.

Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, radish and cucumber pickles, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich.

Serves 4.

Chopped Salad

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This is a great salad and it holds up in the fridge for quick leftover!

Ingredients:
8 oz radishes, medium dice
1 red pepper, medium dice
1 red onion, small dice
2 small cucumbers, medium dice
2 tomatoes, medium dice
1/3 c cilantro, chopped
1/4 c flat leaf parsley, chopped

Toss to combine.

In a small jar combine:
5 TBSP olive oil
2 TBSP lemon juice
1 1/2 TBSP sherry vinegar
1 clove garlic, minced
Salt and pepper.

Combine in a small jar and toss with salad.

Serves 4.

Tomato, Corn and Cucumber Soup with Cilantro

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I love soup! During the summer I go with chilled soups like this one – the perfect pick me up on a hot day.

Ingredients:
2 lbs tomatoes, cores
1 TBSP lemon juice
1 c raw fresh corn kernels
1 sweet white onion, chopped fine
Salt
1/2 c diced Persian cucumber
1/2 c cilantro leaves, chopped

In a blender combine tomatoes, 1/2 the corn, 1/2 the onion and lemon juice. Purée until smooth. Chill for several hours.

Garnish with corn, cucumber, onion and cilantro.

Serves 4.

Flower and Herb Salad

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There so something so decadent about eating flowers! That’s why most of the flowers in our yard are edible. This is lovely summer salad that goes great with all the spicy food I’ve been cooking.

Ingredients:
12 radishes, sliced thin
1/2 cucumber, sliced thin
3 c salad greens
2/3 c dill leaves, chopped
2/3 c mint, chopped
2/3 c basil, chopped
Edible flowers
Dressing
1/4 c olive oil
1 TBSP white balsamic
1 tsp lemon
Salt and pepper

Combine dressing ingredients in a small jar. Toss with other ingredients.

Serves 6.

Chilled Tomato Soup

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The soup is yellow because my tomatoes are yellow – added a little cumin to spice things up.

Ingredients:
2 1/2 lbs tomatoes, chopped
1 small cucumber
1 yellow pepper
4 scallions, trimmed
2 cloves garlic
2 tsp cumin, ground
1/4 c olive oil
2 TBSP sherry vinegar
Salt and pepper

Combine in a blender until smooth. Chill.

Top with chopped avocado and cilantro.
Serves 6