Monday, July 6, 2015

Almond Crusted Salmon with Roasted Asparagus and Mango Spinach Salad





Salmon Fillet from Whole Food Market,Princeton


Hope all of you had a relaxing 4th of July weekend. I have been suffering from BBQ meat hangover from last few days and needed to get back to my healthy cooking routines which I had conveniently abandoned in celebration of the holidays. Now that I got the burgers out of the way, I was craving for fish and nuts. Yes, you heard it right! It’s not fish and chips, fish and nuts!  


As you know fish is a good source of protein and, unlike fatty meat products, it’s not high in saturated fat, especially the Salmon and Trout are high in “omega-3 fatty acids.  I know most of you are not big fish fans, but having grew up in an island, I just love the fresh seafood. Salmon, Sardines and Mackerels are my favorite fish to cook and once you know how easy is to prepare at home, I am sure you will love it too. 

I have tried cooking salmon in many different ways and grilling it with the almond crusted sauce was not only super easy but it really enhanced the taste of the fish. Almonds are most commonly used in many desserts and savory dishes and you can incorporate in to any recipe. While all nuts contain heart-healthy omega-3 fats, Almonds have high amounts of monounsaturated fat that have been associated with reduced risk of heart disease. You can read more about the health benefits of eating nuts in here. (nuts.com)

For Today's recipe, I made this Almond crusted salmon with roasted asparagus and mango spinach salad for lunch and it turned out really delicious. Those crunchy almonds sauce really blends well with the salmon and roasted asparagus; sweet and tangy Mango Spinach salad completes the meal.
 


Ingredients:

1/4 cup sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1 1/2 teaspoons Dijon mustard
salt and freshly ground pepper
1 tablespoon finely chopped fresh parsley
2 pounds asparagus, tough ends trimmed
1 teaspoon finely grated lemon zest
4 (6 –ounce) Salmon fillets (about 1 inch thick)

Direction:

1.Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes.

2.Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.

3.Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.

4.Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes.

5.Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes.


Mango Spinach Salad

For the Salad
  2 cups fresh baby spinach
 1 mango, peeled and sliced
  ¼-cup Almonds halves

For the Dressing
   2 tablespoons olive oil
  2 limes, juiced
  2 tablespoons honey 
  salt and fresh ground pepper, to taste

Direction:

1.    In a bowl, combine spinach, mango slices and almonds; set aside.
2.    In a mixing bowl, whisk together olive oil, lime juice, honey, salt and pepper; whisk until thoroughly combined.

3.    Pour dressing over salad and gently toss it all together.

Tuesday, June 23, 2015

Mango-Orange-Watermelon Smoothie






Hope every one is enjoying the swirling heat today! Its going to hit 97F in some parts of New Jersey , I can take the heat but hate the humidity comes along with it. I am already looking for something   to drink to cool down, Thank God I bought a big watermelon on Saturday from Montgomery Farmers Market.

If you are in the area, do check out this local farmers market during the summer, they have good selection of local produce from vegetables, fruits, local cheese, baked goods to  bee honey.It’s a great way to support the local farming community and getting the fresh produce for the week.

Now back to the recipe, you will need a  mango, banana and oranges to make this super delicious smoothie. Below is the recipe:

Ingredients:

2 cups watermelon chunks
1  cup of freshly squeezed orange juice
1 banana (sliced )
1 cup ripe mango chunks
½ cup crushed ice
¼ cup plain low fat yogurt
1 tbp honey

Directions:

1.In a blender, add watermelon chunks, orange juice, banana, mango, yogurt and crushed ice. Blend until smooth.

2.Add the honey or agave syrup to taste and blend again until smooth.


Serve immediately. 

Sunday, June 21, 2015

Celebrating first day of summer 2015 / Father's Day with a Colombian Grilled Sirloin Steak !

It's a first day of summer 2015 and day could not have been any better , celebrating  the Father's Day with a perfect Colombian steak and a cool beer :-).  If you are just enjoying a blissful Sunday with your dad grilling in the backyard or just relaxing at home, this  colombian steak recipe will certainly enhance your appetite! I love to eat my steak over grilled potatoes , tomato salsa and good sausages !




Ingredients:
  • 2lbs top sirloin steaks
  • 2 cups parsley
  • 4 garlic cloves minced
  • 1 cup olive oil
  •  1/ 4 cup red wine vinegar  
  • 3 tablespoons water
  • 12 tsp salt (to taste)
  • 1 tsp black pepper (to taste)
Directions:
1.    Prepare the marinate (chimichurri )-Add the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce.
2.    Place half the chimichurri in a bowl for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
3.   Preheat the grill to high (or broiler).
4.    When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, about 10 minutes per side for medium-rare. Serve with the steak with remaining chimichurri sauce, grilled potatoes and some good quality sausages.( blood sausages)
Prep Time: 30minutes   Cook Time: 20 minutes  Total Time: 50 minutes

Yield:4
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