Friday, August 5, 2011

Summer Salad #2

Roasted Veggies
Blackened Salmon
Leafy Green Salad and Honeydew
Roasted Brussels Sprouts, Petite Baby Carrots, Teeny Tiny Potatoes

Toss veggies with olive oil, fresh herbs and sea salt.
Bake at 425 for 20 minutes.
Tip: Be sure your veggies are dry before roasting.
If you wash them just
before baking they will steam rather than roast.

Blackened Salmon
Use blackened seasoning (your choice) found in
the spice isle at your grocery store.
I prefer to only use on one side of the fish.
Tip: Once you start cooking your salmon in a little olive oil
(med. heat, about 2-4 min)
cover and let it continue cooking another couple minutes.
Remove lid, flip fish and finish
cooking until desired doneness. Your salmon will be moist...
dry fish is hard to swallow!

My 15 yr old Sophie made a Citrus Sauce to top our fish.

1. Juice of 1/2 a lemon or orange juice
2. 1-2 T Dijon mustard
3. 1/4 c Italian Dressing
Heat through and drizzle.

I like to break my salmon apart and toss it with my leafy greens giving me a
beautiful summer salad.

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