Chicken quesadillas
Chicken quesadillas
Ingredients
  • 1/2 rotisserie chicken
  • 1/2 onion, diced
  • 2 roasted red peppers, diced
  • 4 oz mushrooms sliced
  • 1/2 container fresh salsa
  • 1/2 cup cheddar cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 4-8 10 inch tortillas
  • 1 box spinach
  • 1 tomato
  • salad dressing
Instructions
  1. Preheat oven to 400 F.
  2. Remove and shred remaining dark meat on rotisserie chicken.
  3. In a medium skillet over medium heat, saute the vegetables and cook for about 5 minutes or until soft.
  4. Divide the vegetables onto the tortillas, then the chicken, only placing the ingredients on one side of each tortilla. Top with the cheeses. Fold the empty side on top of the filled side. Place on a baking tray.
  5. Spray the tops of the tortillas with cooking spray and place in the oven for 8 minutes.
  6. Serve with spinach and tomato side salad.
Read More
Chicken skillet with winter vegetables
Chicken skillet with winter vegetables
Ingredients
  • 1 tablespoons olive oil
  • 4 boneless, skinless chicken thighs
  • 1 1/2 lbs baby red potatoes, cut in half (if they are big cut into quarters)
  • 1 onion, small dice
  • 1 red pepper, cut into 1/2 inch pieces
  • 4 garlic cloves, minced
  • 1 teaspoon fresh rosemary, minced
  • 3/4 cup chicken stock
  • juice of half a lemon
  • 1/2 bag frozen peas
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup parmesan cheese, grated
Instructions
  1. Heat oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the hot skillet.
  2. Brown the chicken on both sides and remove to a plate.
  3. If the skillet is dry add 1 additional tablespoon of oil. Place the potatoes into the skillet, cut side down. Cook for 5 minutes or until browned.
  4. Add the onions, garlic, red pepper and rosemary; stir. Cook for 5 minutes; add the broth; bring to a boil and reduce to a simmer. Cover and cook about 7 minutes.
  5. Add the chicken back to the skillet to finish cooking; about 8 minutes or until potatoes are tender and chicken is cooked through. Stir in the peas and the lemon.
  6. Top with parmesan cheese.
Read More
Chicken with herb-roasted tomatoes and pan sauce served over pasta
Chicken with herb-roasted tomatoes and pan sauce served over pasta
Ingredients
  • 1 ½ lbs cherry tomatoes
  • 6 tablespoons olive oil
  • 2 tablespoons herbes de provence or italian seasoning
  • salt and pepper
  • 1 tablespoon Worcestershire sauce
  • 1 lbs boneless, skinless chicken breast
  • 2 tablespoons onion, minced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons fresh parley, chopped
  • 12 oz penne pasta
Instructions
  1. Preheat oven to 425 F.
  2. Combine tomatoes, 2 tablespoons oil and herbes de provence in a large bowl. Season with salt and pepper.
  3. Spread the tomatoes out on a baking tray and cook for about 20 minutes or until the tomatoes start to break open. Reduce oven to 350 F.
  4. Heat 2 tablespoon of oil in a large oven proof skillet. Season chicken with salt and pepper and cook until brown on both sides (don't worry about cooking the chicken all the way through).
  5. Add onion and stir, add vinegar and Worcestershire sauce.
  6. Place the tomatoes into the skillet and place the skillet in the oven.
  7. Cook until chicken is no longer pink, about 15 minutes.
  8. While the chicken and tomatoes are finishing, cook the pasta according to directions on the package.
  9. Remove chicken and tomatoes from oven, slice the chicken and add it back to the tomatoes, garnish with parsley.
Read More
Chicken, beans and rice skillet
Chicken, beans and rice skillet
Ingredients
  • 3 boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1 tablespoon olive oil
  • 1 cup onion, small dice
  • 2 cloves garlic, minced
  • 1 green pepper, small dice
  • 1 yellow pepper, small dice
  • 1 chorizo sausage, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup diced tomatoes
  • ½ teaspoon salt
  • leftover rice
  • 1 15oz can kidney beans, rinsed
Instructions
  1. Heat oil in a large skillet over medium heat. Add the chicken; brown on all sides and transfer to a plate.
  2. Add a little oil to the skillet if necessary and add the onions, garlic and peppers to the skillet. Sauté for 5 minutes. Add salt, cumin, chili powder and sausage. Stir for 1 minute.
  3. Add the tomatoes and beans. Allow to simmer for 10 minutes. Stir in the rice.
Read More
Chickpea and vegetable curry
Chickpea and vegetable curry

Ingredients

  • 2 tablespoon butter
  • 1 onion, small dice
  • 2 garlic cloves, minced
  • 2 teaspoons ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 cup cremini mushrooms
  • 1 bunch asparagus, cut into 1/2 inch pieces
  • 1 cup chicken stock
  • 2 cups mini potatoes, cut in half
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 cup frozen peas (keep frozen)
  • 1/2 cup low-fat plain yogurt
  • 1 cup jasmine rice
  Instructions
  1. Prepare rice according to package instructions.
  2. Place the butter in a large skillet and heat over medium heat. Add the onions; sauté until translucent, about 3 minutes. Add the garlic and ginger. Stir for 1 minute.
  3. Add the curry powder, coriander, cinnamon, turmeric and salt. Stir to toast and cook the spices; about 1 minute.
  4. Add the mushrooms and asparagus and sauté for an additional minute.
  5. Add the chicken stock and potatoes. Cover and simmer for 15 minutes.
  6. Add the chickpeas and frozen peas. I like to keep the peas frozen so that I can lower the temperature of the curry very quickly. This allows me to add the yogurt without worrying about it separating.
  7. Add the yogurt and adjust the salt and pepper to taste.
Read More
Chickpea and vegetable curry pizza
Chickpea and vegetable curry pizza
Ingredients
  • 1 package naan bread
  • 2 tablespoon butter
  • 1/2 onion, small dice
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • 3/4 teaspoon salt
  • 1 15 oz can diced tomatoes
  • 1 package baby spinach
  • 1 15 oz can chickpeas drained
  • 2 cups mozzarella, shredded
  Instructions
  1. Melt the butter in a large skillet over medium heat. Add the onions, garlic and ginger. Stir for 5 minutes; add the spices and salt and stir for an additional 2 minutes.
  2. Add the tomatoes and 1/4 cup water. Bring to a simmer.
  3. Preheat oven to 430 F or preheat grill to medium.
  4. While the curry is cooking toast the naan bread on a the grill or in the oven for 5 minutes. We are toasting the bread because the topping is very moist and want to create a barrier so the bread doesn’t get soggy.
  5. Add the spinach and chickpeas to the curry. Cover and allow the spinach to wilt; about 3 minutes.
  6. Equally distribute the curry onto each naan bread. Top with cheese.
  7. Bake in the oven for 8 minutes.
Read More
Chili-rubbed salmon with simple salad
Chili-rubbed salmon with simple salad
Ingredients
  • 4, 6oz salmon fillets
  • 2 teaspoons chili powder
  • 2 teaspoon olive oil
  • ½ teaspoon salt
  • 1 box baby spinach
  • 1 pint cherry tomatoes
  • 1 cucumber, diced
  • 1 red pepper, cut into strips
  • salad dressing
  • 2 cups rice
Instructions
  1. Cook the rice according to package instructions and keep half for the tomorrow.
  2. Preheat oven to 425 F.
  3. In a small bowl combine the olive oil with the chili powder (this helps to hydrate the spices for more flavor and so they won’t burn).
  4. Sprinkle the salmon with salt and rub the chili paste even over one side of the salmon fillets.
  5. Coat a large oven proof skillet with non-stick spray. Place over medium-high heat. Add the salmon chili paste side down for 2 minutes or until you have significant browning.
  6. Flip and place in the oven for 10 minutes or until cooked through.
  7. Prepare the salad with the remaining ingredients, serve over rice with salmon.
Read More
Chorizo and white bean soup
Chorizo and white bean soup
Ingredients
  • 4 oz dry cured chorizo, cut into 1/4 inch pieces
  • 2 leeks, cleaned, and sliced thinly into half moons
  • 2 carrots, cut into 1/4 inch dice
  • 3 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 15 oz cn diced tomatoes
  • 4 cups chicken broth
  • 1 15 oz can small white beans, drained and rinsed
  Instructions
  1. Place a large soup pot over medium heat. Add the chorizo; browning on all sides; about 5 minutes. Remove to a paper towel; set aside.
  2. Remove all but 1 tablespoon of fat from the pot. Add the leeks and carrots. Sauté for about 5 minutes. Add the garlic, cumin and paprika. Stir for 1 minute. ( I like to add dried spices directly to the heat. It toasts them and also helps to incorporate the flavor into the dish)
  3. Add the tomatoes. Cook for one minute scraping up any browned bits on the bottom of the pan. Add the broth, beans and chorizo. Cover and simmer for 15 minutes.
Read More
Curried chicken and vegetables
Curried chicken and vegetables
Ingredients
  • 1.5 teaspoons turmeric
  • 1 teaspoons salt
  • ½ teaspoon cinnamon
  • ½ teaspoon sugar
  • ½ teaspoon pepper
  • 1 tablespoon fresh ginger, peeled and grated
  • 4 cloves garlic, minced
  • 3 teaspoons olive oil
  • 1 onion, halved and cut into thin strips
  • 1 ¼ lbs boneless, skinless chicken thighs, cut into bite sized pieces
  • 3 medium carrots, medium sliced on a diagonal
  • 1 lb baby potatoes cut in half
  • 1 broccoli head, cut into small florets
  • 2 teaspoons creamy peanut butter
  • 1 cup rice
Instructions
  1. Prepare rice according to instructions on package.
  2. In a small bowl combine the turmeric, cinnamon, salt, sugar, and pepper.
  3. In a large pot or saucepan heat the oil over medium heat. Add the onions, garlic and ginger. Cook, stirring for 5 minutes.
  4. Add the chicken and the bowl of spices; stir to cook the spices for 1 minute. Add ½ cup water and stir to pick up the browned bites on the bottom of the pan.
  5. Add the carrots, potatoes, peanut butter, and 1 cup of water. Simmer for 10 minutes; add the broccoli and simmer for an additional 5 minutes.
  6. Serve with rice.
Read More
Curried tilapia with spinach and sautéed vegetables
Curried tilapia with spinach and sautéed vegetables
Ingredients
  • 4 tilapia fillets
  • 2 tablespoon olive oil
  • 1 onion, small dice
  • 1 red pepper, cut into strips
  • 1 box baby spinach
  • 1 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 cup mayonnaise
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1 teaspoon cilantro, minced
Instructions
  1. Heat 1 tablespoon oil in a large skillet over medium heat.
  2. Add the onions and red pepper. Saute for 5 minutes; stirring. Add the spinach and allow to wilt; about 30 seconds. Add 1/2 teaspoon and salt and 1/4 teaspoon pepper.
  3. Remove the vegetables from the skillet; set aside.
  4. Add the remaining tablespoon oil to the skillet. Place the fish into the skillet and cook for about 4 minutes on each side.
  5. In a small bowl combine the mayonnaise, honey, curry powder, cilantro and remaining 1/2 teaspoon salt.
  6. Serve the fish with the vegetables and a tablespoon of curry sauce.
Read More
Falafels with pita bread, tabouli salad and tzatziki
Falafels with pita bread, tabouli salad and tzatziki
Ingredients
  • 1 15 oz can garbanzo beans, drained and rinsed
  • ½ onion, rough chop
  • 4 cloves garlic, minced
  • 1 package pita bread (use 1 piece of pita bread, torn into pieces for the falafel mix)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • 1 tablespoon cilantro
  • ½ teaspoon salt
  • 1 container fresh tabouli salad
  • 1/2 head lettuce
  • 1 tomato
  • 1 small cucumber, peeled and grated with a box grater
  • 1 6oz container low-fat plain yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
Instructions
  1. Preheat oven to 400 F.
  2. Place the garbanzo beans, onion, 3 cloves garlic, one pita bread (torn into pieces), oil, cumin, coriander, turmeric, salt and cilantro in a food processor. Pulse until combined and a little bit chunky, about 10 pulses.
  3. Line a baking sheet with parchment paper. Make the bean mixture into walnut sized balls and place on baking tray; push down slightly with your hand.
  4. Bake for 10 minutes, flip and bake for 10 minutes longer.
  5. While the falafels are cooking in a small bowl combine the yogurt, lemon, honey, ¼ teaspoon salt and ¼ teaspoon pepper and 1 minced garlic clove.
  6. Peel the cucumber and grate half of it with a box grater. Wrap grated cucumber in a paper towel. Squeeze out as much water as possible and then add to yogurt. Reserve the rest of the cucumber to serve in the pitas.
  7. Serve falafels in pita bread with tomatoes, lettuce, cucumber, yogurt sauce and tabouli on the size.
Read More
Fish sandwiches served with salad
Fish sandwiches served with salad
Ingredients
  • 4 cod fillets
  • 1 cup panko bread crumbs
  • 1/2 cup flour
  • 2 eggs, beaten
  • 2 tablespoons olive oil
  • 1 baguette
  • 2 tomatoes, sliced
  • 1 head leafy lettuce
  • 1 red onion, cut into thin slices
  • 1 carrot, grated
  • 1 cucumber, sliced
  • salad dressing
  • tzatziki
  Instructions
  1. Place the bread crumbs on a plate. Place eggs in a shallow bowl. Place flour on a plate.  Add 1/2 teaspoon salt and 1/4 teaspoon pepper, or other seasoning if desired, to flour.
  2. Heat the oil in a large skillet over medium heat.
  3. Dredge each fillet in the flour. Shake off excess flour and transfer the fillets to the eggs and then to the bread crumbs.
  4. Place the breaded fish in the hot oil and cook on both sides, about 6 minutes total.
  5. While the fish is cooking make the salad with the lettuce, tomatoes, onions (reserve some tomatoes, onions and lettuce for the sandwich), carrots and cucumber.
  6. Cut the baguette into 4 pieces
  7. Spread the tzatziki mixture on the baguette, top with fish, tomatoes, onions and lettuce.
Read More
Fusilli with green pea pesto and feta
Fusilli with green pea pesto and feta
Ingredients
  • 1 1/2 cups chicken broth
  • 1 lb frozen peas
  • 2 tablespoons fresh dill
  • 12 oz dried fusilli pasta
  • 1 cup crumbled feta
  • 2 tablespoons olive oil
  • salt and pepper
Instructions
  1. Bring a large pot of water to a boil, add pasta and cook according to instructions on the box.
  2. In a medium sauce pan bring the chicken stock to a boil, add the peas and cook for about 2 minutes.
  3. Remove from heat and add the dill, olive oil and half the feta
  4. Using a stick blender or regular blender, puree the mixture.
  5. Add the pasta to the pea sauce, season with salt and pepper.
  6. Garnish with feta and additional dill.
  7. Season with salt and pepper as needed.
Read More
Garlic chili chicken and noodles
Garlic chili chicken and noodles
Ingredients
  • 1 package precooked stir-fry noodles
  • 6 boneless, skinless chicken thighs
  • 4 scallions, thinly sliced on a diagonal
  • 1 tablespoon canola oil
  • 4 baby bok choy, washed and thinly sliced
  • 1 tablespoon plum sauce
  • 1 glove garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sugar
  • 1 tablespoon garlic chili sauce
  Instructions
  1. Preheat oven to 400 F.
  2. In a large bowl combine the plum sauce, garlic, soy sauce, hoisin, sherry, sugar and garlic chili sauce; add the chicken and stir to coat.
  3. Place the chicken on a baking tray along with any remaining sauce. Roast in the oven for 20 minutes.
  4. Heat the oil in a large skillet over medium heat. Add the bok choy and cook for 5 minutes; add the noodles and 1/4 cup water. Cook for an additional 2 minutes and remove from heat.
  5. When the chicken is done transfer to a plate and add half the juices and sauce from the baking tray to the noodles; stir to incorporate.
  6. Serve the noodles with chicken on top and garnished with scallions.
Read More
Glazed tofu with sautéed vegetable and rice
Glazed tofu with sautéed vegetable and rice
A cool thing about tofu is its a bit of blank slate. It is great for absorbing the full flavors of this sweet and slightly tangy glaze, and goes well with a nice base of rice and sauteed vegetables. Ingredients
  • 1 14 oz package extra firm tofu
  • 2 tablespoon canola oil plus 1 teaspoon
  • 1/4 cup plum sauce
  • 1 clove garlic, minced
  • 1 teaspoon rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sesame seeds
  • 1 cup rice
  • 2 red bell peppers, cut into slices
  • 1 yellow bell pepper, cut into slices
  • 8 oz mushrooms, sliced
  Instructions
  1. Drain the tofu and cut it into 1/2 inch cubes. Place the cubes on a baking tray lined with paper towels. Place 2 layers of paper towels on top of the tofu. Press down to pull some moisture out; set aside.
  2. Prepare the rice according to package instructions.
  3. Combine the plum sauce, garlic, rice vinegar, soy sauce, and dry sherry in a small bowl; set aside.
  4.  Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the tofu and fry until browned on all sides. Add the glaze and cook for about 2 minutes.
  5. Remove from heat and garnish with sesame seeds.
  6. Wipe the skillet clean and add the remaining 1 teaspoon oil over medium heat.  Sauté the peppers, onions and mushrooms until browned. Add salt and pepper to taste.
Read More
Greek style burgers served with roasted broccoli
Greek style burgers served with roasted broccoli
Ingredients
  • 1 1/2 lbs lean ground sirloin
  • 1/2 cup crumbled feta
  • 1/2 cup roasted red pepper, diced
  • 1/4 cup kalamata olives, sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder (not garlic salt)
  • 2 teaspoon fresh rosemary, minced
  • 4 hamburger buns
  • tzatziki
  • 2 head broccoli, cut into florets
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 nectarines
  Instructions
  1. Preheat grill to medium-low and oven to 425 F.
  2. In a large bowl combine sirloin, feta, red peppers, olives, salt, pepper, garlic powder and rosemary. Form the mixture into 4 - 6 patties.
  3. Place the broccoli on a baking sheet. Toss with olive oil and 1/2 teaspoon salt. Place in the oven for 15 minutes. Remove from oven.
  4. While the broccoli is cooking place the hamburgers on the grill, cooking on both sides until done.
  5. Serve with tzatziki on buns, and sliced nectarines on the side.
Read More
Grilled chicken thighs with Thai salad
Grilled chicken thighs with Thai salad
Ingredients
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 lb boneless, skinless chicken thighs, cut into slices
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sesame oil
  • 1 scallion, chopped
  • 2 cups basil leaves
  • 6 cups arugula
  • 1 cucumber cut into slices
  • 1 pint cherry tomatoes
  • 1/3 cup cilantro leaves
  • 1 shallot, sliced
Instructions
  1. Combine 1 tablespoon of fish sauce, soy sauce and 2 teaspoons of sugar in a large bowl. Add chicken, stir to coat; set aside.
  2. In a small bowl make the dressing by combining 1 tablespoon of fish sauce, sesame oil, garlic, lime juice, and scallions. Add a little salt if necessary.
  3. In a large salad bowl or plate combine basil, arugula, cucumbers, tomatoes, cilantro and shallots.
  4. Heat oil in a grill pan or skillet over medium heat. Add the chicken; cook until no longer pink. Discard the marinade.
  5. Serve chicken over salad with dressing.
Read More
Grilled chicken with curried couscous, spinach and mango
Grilled chicken with curried couscous, spinach and mango
Ingredients
  • 5 tablespoons olive oil
  • ½ onion, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon curry powder (less if you want a milder flavor)
  • 4 tablespoons balsamic vinegar
  • 4 boneless, skinless chicken breasts
  • 1 cup whole wheat couscous
  • 1 mango, cut into 1/2 inch dice
  • ¼ cup slivered almonds
  • 2 tablespoons parsley, minced
  • 1 1/2 box baby spinach
Instructions
  1. Preheat oven to 350 F.
  2. Place 3 tablespoons olive oil in a large skillet over medium heat.
  3. Add the chicken, brown on both sides. Remove the chicken from the skillet and transfer to an oven safe dish, cover with foil, place in the oven to continue cooking or about 10 minutes or until juices run clear (you could also grill the chicken).
  4. Add 2 tablespoons olive oil to the skillet, add the onion, ginger and curry powder. Cook for about 2 minutes.
  5. Add the balsamic vinegar, stir to pick up the browned bits
  6. Add the couscous and 1 cup of water to the skillet.
  7. remove the skillet from the heat and cover for 5 minutes while the couscous cooks
  8. Remove the lid, stir in the spinach, mango and parsley, season with salt and pepper.
  9. Divide the couscous on the plates. Slice the chicken to place on top of the couscous and garnish with almonds.
Read More
Grilled personal pizzas with veggies
Grilled personal pizzas with veggies
This recipe was designed to be used as part of a weekly meal plan where grilled vegetables, cooked earlier in the week, are used on this pizza.  However, pizza is flexible so any of your favorite toppings, or leftover veggies stowed away in your fridge will work!  Personalized grilled pizzas are fun meals to prepare in warm summer months. Ingredients
  • 1 package pre-made pizza dough
  • leftover grilled vegetables
  • 1 jar pizza or marinara sauce
  • 2 cups mozzarella, shredded
  • 1/2 cup smoked gouda
  • 2 tablespoon basil, minced
  • 2 tablespoon olive oil
  Instructions
  1. Preheat grill to medium-high heat.
  2. Divide the dough into 4 pieces. Roll out each piece into an 8 inch circle (less if you want a thicker pizza).
  3. Brush one side of the dough with olive oil and place oil side down on the grill. Repeat with the remaining dough. Close the lid (or cover) and grill for 2-5 minutes. Keep an eye on the dough as it burns fast.
  4. Open the lid and brush more oil on top of the dough. Flip and cook for 1 minute.
  5. Remove from heat and place on a baking tray with the crispier side facing up. Lower the grill to low heat.
  6. Spread sauce on the pizzas followed by the vegetables and cheese.
  7. Return to the grill and cook for about 5 minutes.
  8. Garnish with basil.
Read More
Grilled salmon with ginger-plum mustard glaze served with spinach salad and rice
Grilled salmon with ginger-plum mustard glaze served with spinach salad and rice
Ingredients
  • 1 ripe plum, pressed to yield 2 tablespoons plum juice
  • 3 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced ginger
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 bunch scallions
  • 4 (6oz) salmon fillets
  • Spinach for salad
  • 4oz mushrooms, (about half a pack) sliced for salad
  • Salad dressing
Instructions
  1. Combine the plum juice, soy sauce, dijon mustard, ginger and honey in a zip lock bag.
  2. Add the salmon, marinate in the fridge while you make the salad and rice.
  3. Heat a grill pan to medium heat, add olive oil.
  4. Remove the salmon from the bag, reserve the marinade.
  5. Place the salmon on the grill pan, cook for about 6 minutes on each side or until flaky.
  6. Place the marinade from the zip lock bag in a small sauce pan, bring to a boil for about 2 minutes.
  7. Serve the marinade with the salmon, salad and rice. Garnish with chopped scallions.
Read More