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.

Wild Salmon with Asparagus 

  

Salmon, salad and asparagus – the perfect spring meal. Also great for a weeknight meal. If you don’t have asparagus swap for green beans.

Ingredients:
8 tsp balsamic vinegar
4 tsp olive oil
1/8 tsp salt
Pepper
4 tsp capers, drained
1 lb asparagus, steamed and cooled 
1 lb salmon, skin on
Olive oil spray
6 c mixed greens
1/4 c shaved parmigiano

Preheat oven to 400.

Season salmon with salt and pepper. Spray a baking sheet with olive oil, then spray salmon. Bake for 15 – 20 minutes, until cooked through.

Combine balsamic, olive oil, salt and pepper and capers in a small jar. Shake to combine.

Toss greens with dressing and divide amoung for plates. Top with 1/4 asparagu and salmon and a little parmegiano cheese.

Serves 4.

Salmon with Roasted Leeks, Potatoes and Salad

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This is a delicious and healthy dinner that comes together pretty quickly!

Ingredients:
8 baby leeks, rinsed and split
10 – 15 tiny potatoes
2 hard boiled eggs
2 radishes sliced thin
4 c salad greens
8 oz salmon fillet
1/3 c olive oil
1 tsp dijon mustard
2 cloves garlic, minced
Juice of 1/2 lemon
Olive oil
Capers, drained

Preheat oven to 400. Toss leeks and potatoes with olive oil on a large sheet pan, season with salt and pepper. Roast for 20 – 40 minutes – keep an eye on the leeks – and pull them out if they cook quicker. Stir and toss a couple times during the process.

Combine 1/3 c olive oil, garlic, lemon juice and mustard in a small jar, shake to combine.

Place salmon in a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 – 20 minutes until cooked through.

Toss greens with a little dressing, split between two plates, top with radishes and capers. Toss leeks with a little dressing and split between plates. Split the salmon fillet between plates and scatter potatoes and eggs.

Serve 2.

Salmon with Red Pepper and Hazelnut Salsa

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Another winner from Ottolenghi! This salsa is amazing! I used jarred roasted red peppers and toasted hazelnuts to make it an even quicker meal.

Ingredients:
2 roasted red bell peppers, chopped into 1/4 inch dice
2 TBSP olive oil
4 TBSP hazelnuts, toasted & chopped
4 TBSP chives, chopped
1 clove garlic, minced
Zest and juice of one lemon
2 TBSP apple cider vinegar
Salt and pepper
4 salmon fillets
Olive oil
Salt and pepper

Combine peppers, olive oil, hazelnuts, garlic, lemon, vinegar, chives and salt and pepper in a small bowl. Let set for at least 30 minutes.

Heat grill on high. Brush salmon on both sides and season with salt and pepper. Cook on high heat about 3 minutes per side.

Serve with salsa.

Serves 4.

Pasta with Salmon and Asparagus

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This is a great weeknight meal. Be sure to under bake the salmon as it will cook a little longer when you toss with the pasta and sauce.

Ingredients:
Salmon:
2/3 lb salmon
2 cloves garlic, minced
1/2 tsp dried parsley
Salt and pepper
Olive oil spray

Preheat oven to 450. Spray the salmon and top with herbs. Bake 10 – 12 minutes. Cool for a couple minutes and the cut into bite size pieces.

Asparagus and pasta:
1 small bunch thin asparagus
8 oz
Pasta
8 oz creme fraiche
1 oz grated Parmesan
Baked salmon
Salt and pepper
Zest and juice from 2 lemons

Bring a large pot of salted water to a boil. Cook asparagus for 3 minutes, remove and chip into bite size pieces. Add pasta on the water and cook according to package.

In a 12 inch skillet, heat the remaining ingredients over low heat about 2 minutes before pasta is ready. Add pasta to the sauce and cook for 2 minutes.

Serves 4.

Salmon Ceviche

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This salmon ceviche is the perfect way to end the weekend and it comes together super quick. Don’t let the salmon marinade in the juice for more that 1 hour or it will get too tough.

1 8 oz piece of salmon, diced
1 tomato, diced
1 avocado, diced
1/4 c cilantro, minced
1 jalapeño, minced
1/4 c lime juice
1/4 c lemon juice
Salt and pepper

Combine and refrigerate for 45 – 60 minutes. Serve.

Serves 2 – 4.