Good Evening!
I had a lovely birthday dinner. I admit that I made dinner but just because I wanted to! What can I say, I am a control freak and I like to know how my food is prepared. Anyways, the new of issue of Fitness Magazine had a wonderful recipe from Canyon Ranch Spa for Salmon with Blueberry-Mango Salsa. This recipe looked so simple and delicious and I could not wait to make it. I served it with grilled asparagus with a splash of olive oil, sea salt and fresh lemon juice. Yum!
Salmon with Blueberry-Mango Salsa Makes: 4 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
1/3 cup blueberries
1/3 cup peeled, diced mango
2 tablespoons minced red onion
2 tablespoons minced red bell pepper
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon minced jalapeno pepper
2 teaspoons sugar or 2 teaspoons evaporated cane juice
1/4 teaspoon sea salt
1/2 teaspoon extra virgin olive oil
4 4-ounce salmon fillets
Pinch each of sea salt and ground pepper
1. Combine blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar or cane juice, and salt in a medium bowl. Lightly crush with a fork to release the juices. Set aside.
2. Heat olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper and sear for 3 to 5 minutes per side, or until just cooked through.
3. Serve fillets with salsa.
Nutrition facts per serving: 205 calories, 19g protein, 6g carbohydrate, 11g fat (2g saturated), 1g fiber
This recipe is AWESOME! I loved it and the Mango-Blueberry Salsa is fresh and has a bite from the jalapeno. We bought Wild Sockeye Salmon and it was excellent. I just pan-seared it for 3 minutes on each side like it recommended and the it was perfectly cooked.
Mango-Blueberry Salsa
Grilled Asparagus!
I also served couscous for the kids and family. I was saving room for Dessert. I grew up in the Midwest and love Rhubarb and could not wait for a slice of Rhubarb-Raspberry Pie.
Rhubarb Raspberry Pie
Rhubarb-Raspberry Pie from
Cooking Light Magazine.
I made a few changes to the recipe such as buying a frozen whole wheat pie crust which I found to be just as delicious and used whole wheat pastry flour instead of all purpose flour and omitted the liquor because I did not have any.
Yield
12 servings (serving size: 1 wedge)
Ingredients
* 2 tablespoons uncooked quick-cooking tapioca
* 4 1/2 cups fresh raspberries (about 24 ounces)
* 3 1/2 cups chopped fresh rhubarb (about 6 stalks)
* 1 cup packed brown sugar
* 1/4 cup cornstarch
* 1/8 teaspoon salt
* 1 frozen Whole Wheat Pie Crust
* 6 tablespoons whole wheat pastry flour
* 1/4 cup sliced almonds
* 2 tablespoons brown sugar
* 2 tablespoons chilled butter, cut into small pieces
* 1/4 teaspoon almond extract
* 1/8 teaspoon salt
Preparation
1. Preheat oven to 350°.
2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
3. Spoon raspberry mixture and any remaining liquid into frozen pie crust. Bake at 350° for 40 minutes.
4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
5. Increase the oven temperature to 375°.
6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.
Nutritional Information
Calories:
248 Fat: 7.9g, Protein: 2g, Fiber: 4g
My birthday present- a fun pair of earrings from Anthropologie!
And now for the winners of the Boca Burger Givewaway:
1. Marisa from Trim the Fat
2. Kari
3. Meridith
4. Evelyn
Congrats! Please send me your addresses and I will send you out your coupon Good for ONE FREE package of any Boca Meatless Product.
Thank you so much for participating!
Have a great evening! Time for me to get the kids ready for bed and myself!
Good Evening!
I had a lovely birthday dinner. I admit that I made dinner but just because I wanted to! What can I say, I am a control freak and I like to know how my food is prepared. Anyways, the new of issue of Fitness Magazine had a wonderful recipe from Canyon Ranch Spa for Salmon with Blueberry-Mango Salsa. This recipe looked so simple and delicious and I could not wait to make it. I served it with grilled asparagus with a splash of olive oil, sea salt and fresh lemon juice. Yum!
Salmon with Blueberry-Mango Salsa
Makes: 4 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
1/3 cup blueberries
1/3 cup peeled, diced mango
2 tablespoons minced red onion
2 tablespoons minced red bell pepper
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon minced jalapeno pepper
2 teaspoons sugar or 2 teaspoons evaporated cane juice
1/4 teaspoon sea salt
1/2 teaspoon extra virgin olive oil
4 4-ounce salmon fillets
Pinch each of sea salt and ground pepper
1. Combine blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar or cane juice, and salt in a medium bowl. Lightly crush with a fork to release the juices. Set aside.
2. Heat olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper and sear for 3 to 5 minutes per side, or until just cooked through.
3. Serve fillets with salsa.
Nutrition facts per serving: 205 calories, 19g protein, 6g carbohydrate, 11g fat (2g saturated), 1g fiber
This recipe is AWESOME! I loved it and the Mango-Blueberry Salsa is fresh and has a bite from the jalapeno. We bought Wild Sockeye Salmon and it was excellent. I just pan-seared it for 3 minutes on each side like it recommended and the it was perfectly cooked.
Mango-Blueberry Salsa
Grilled Asparagus!
I also served couscous for the kids and family. I was saving room for Dessert. I grew up in the Midwest and love Rhubarb and could not wait for a slice of Rhubarb-Raspberry Pie.
Rhubarb Raspberry Pie
Rhubarb-Raspberry Pie from Cooking Light Magazine.
I made a few changes to the recipe such as buying a frozen whole wheat pie crust which I found to be just as delicious and used whole wheat pastry flour instead of all purpose flour and omitted the liquor because I did not have any.
Yield
12 servings (serving size: 1 wedge)
Ingredients
* 2 tablespoons uncooked quick-cooking tapioca
* 4 1/2 cups fresh raspberries (about 24 ounces)
* 3 1/2 cups chopped fresh rhubarb (about 6 stalks)
* 1 cup packed brown sugar
* 1/4 cup cornstarch
* 1/8 teaspoon salt
* 1 frozen Whole Wheat Pie Crust
* 6 tablespoons whole wheat pastry flour
* 1/4 cup sliced almonds
* 2 tablespoons brown sugar
* 2 tablespoons chilled butter, cut into small pieces
* 1/4 teaspoon almond extract
* 1/8 teaspoon salt
Preparation
1. Preheat oven to 350°.
2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
3. Spoon raspberry mixture and any remaining liquid into frozen pie crust. Bake at 350° for 40 minutes.
4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
5. Increase the oven temperature to 375°.
6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.
Nutritional Information
Calories:
248 Fat: 7.9g, Protein: 2g, Fiber: 4g
My birthday present- a fun pair of earrings from Anthropologie!
And now for the winners of the Boca Burger Givewaway:
1. Marisa from Trim the Fat
2. Kari
3. Meridith
4. Evelyn
Congrats! Please send me your addresses and I will send you out your coupon Good for ONE FREE package of any Boca Meatless Product.
Thank you so much for participating!
Have a great evening! Time for me to get the kids ready for bed and myself!