Salmon - Lime & Cilantro

http://laughingspatula.com/lime-and-garlic-salmon/

 

Lime and Garlic Salmon

http://www.closetcooking.com/2014/06/cilantro-and-lime-salmon.html  

Ingredients

• 1 2 pound salmon fillet . I used Steelhead from Costco - has a great flavor
• 1 lime - zested and juiced
• 1 clove garlic
• 2 tablespoons olive oil
  Coupons
• 2 tablespoons flat leave parsley or cilantro - coarsely chopped
• 1/2 jalepeno seeded and coarsely chopped

Instructions

1. Preheat oven to 400 degrees.
2. Rinse and pat dry salmon fillet.
3. Place on foil lined baking sheet.
4. Combine lime zest, lime juice, garlic, olive oil, parsley and jalapeño in food processor and pulse until well combined.
5. Pour over salmon.
1. Bake for 18-20 minutes or until salmon is cooked through.

Roasted Root Veggies

 

Ingredients:

1 large sweet potato; 1 large white onion; 3 carrots; 12 radishes

2 TBSP olive oil

1 TBSP garlic powder; 1 TBSP black pepper; 1 TBSP sea salt; 1 tsp red pepper

Prep:

Preheat oven to 400 degrees.

Gently poke holes in the sweet potato with a fork and heat in the microwave on high for 3 minutes.  Cut the sweet potato into 1" to 1.5" chunks.

Cut the onion into 8 sections and then cut the sections in half.

Halve or quarter the radishes.

Slice the carrots into thick discs.

Cook:

Place all of the root vegetables into a shallow roaster pan. 

Drizzle with olive oil and season with the spices over the top.

Cover the pan with aluminum foil.

Place in the oven for 20 minutes

Cauliflower Rice

 

1 medium head (about 24 oz) cauliflower, rinsed

1 tbsp sesame oil

1 tsp chili paste

2 large eggs

1/2 small onion, diced fine

1 cup peas and carrots (any veggies you'd like)

2 garlic cloves, minced

5 scallions, diced

3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

DIRECTIONS:

• Remove the core and let the cauliflower dry completely.
• Coarsely chop into florets, then place cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
• Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
• Heat a large saute pan or wok over medium heat with sesame oil. Add garlic and chili paste.
• Saute onions, peas, and carrots in oil mixture for about 3 to 4 minutes, or until soft.
• Move vegetables to side of pan and cook scrambled eggs. Mix into veggies to incorporate. 
• Raise the heat to medium-high.
• Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
• Top with scallions to finish.