June 15, 2011
Its been nice and summery outside lately which has led to lighter meals in our household. This week we’ve dined on the following:
Lemon-Butter Shrimp & Salad:
Melted butter with lemon juice/rind and parsley, grilled shrimp until opaque. Served with brown rice and salad.
Maple Balsamic Glazed Salmon
Maple Balsamic Glazed Samon & French Bean Potato Salad:
Maple syrup, balsamic vinegar, orange juice & grainy mustard to make the glaze. oven baked for 20 minutes at 425.
Cook taters and french beans – add to bowl with yellow peppers, oregano, basil & parsley. Mix with olive oil and leave in fridge for an hour.
Easy peasy & nom nom good for light summery al fresco dining!
April 20, 2011
A staple in our weekly dinner rotation.
1 large salmon filet (wild is yummier) or 2 smaller filets -we enjoy skin left on
Place salmon skin down in baking dish lined with foil.
Top salmon with lemon juice, rub with grainy mustard, plop tons of sliced fresh ginger and chopped green onions on it.
Little bit of salt. You can add some parsley/dill here if you want.
Drizzle with some good olive oil.
Bake at 375 for between 20-45 minutes depending on thickness of your filets.
Served this week with wilted spinach, roasted red pepper and sweet potato fries. (other nice options are brown rice, roasted zucchini or eggplant, bean salad)
Voila – you have your daily dose of omega 3.