Baked Salmon in Spicy Lime-Cilantro Dressing
1 pound salmon fillet, skinned
1 chili pepper, seeded and cut into thin strips
1/3 cup fresh lime juice
2 green onions, sliced
1 cup packed fresh cilantro leaves, chopped
1 tsp canola oil
1/2 tsp sea salt
1. Preheat oven to 350F
2. Combine chili pepper, limejuice, onions, cilantro, oil, and salt in a food processor and puree
3. Place salmon in a baking dish just large enough to fit fillet. Pour sauce from blender over salmon, turning fish to coat on both sides.
4. Bake, uncovered, until fish is cooked to your liking in center, 20-25mins depending on thickness of the fish.
5. To serve, slice fillet into pieces and spoon sauce over each portion.
Almond-Crusted Baked Chicken
3 medium chicken breasts
2 egg whites
1 cup almonds
1/4 cup parmesan cheese
1 tsp thyme
2 tsp oregano
1 tsp sea salt
1. Preheat oven to 350F
2. Place almonds, oregano, parmesan cheese, sea salt, and thyme into a food processor and process until well blended.
3. Place chicken on one plate, egg whites in a shallow bowl, and almond mixture on a second plate.
4. Gently roll each piece of chicken in egg whites, then in the almond mixture, and place on parchment-lined baking sheet.
5. Bake for about 30 minutes.
Baked Lemon Chicken
3 pounds chicken breast
2 tbsp extra-virgin olive oil
1/4 cup fresh lemon juice
1. combine chicken, basil, lemon juice and olive oil in a large bowl and toss together
2. refrigerate and let marinate for 2 hours
3. Bake at 425F for 50-60mins.
Mushroom Steak
4 5oz top loin steaks, all visible fat trimmed
1 pound of mushrooms cleaned, trimmed, and cut into 1/4 inch slices
1 tbsp olive oil
1/2 cup low-sodium beef broth
1 tsp low sodium soy sauce
1/2 tsp sea salt
1/2 tsp black pepper
4 cloves garlic
1 tbsp chopped fresh thyme
1. In a large nonstick skillet, heat oil on medium-high
2. Season both sides of steaks with sea salt and pepper
3. Add steaks to skillet and cook until done to taste (3-5 minutes per side). Let sit for 5 mins.
4. Meanwhile, place same skillet on medium heat. Add garlic and cook, stirring, for 30 seconds.
5. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are tender, about 3-5 mins.
6. Add broth and soy sauce, deglazing pan by scraping browned bits from bottom of skillet with a spoon or spatula.
7. Cook, stirring occasionally, until liquid is reduced to a thin layer, 1-2 mins.
8. Serve steaks with mushroom mixture over top, dividing evenly.
9. Garnish with additional thyme sprigs.
Glazed Salmon
4 salmon fillets
1/4 cup tamarin soy sauce
2 tbsp raw honey
1 tbsp ground ginger
1/4 tsp cayenne pepper
1/8 tsp ground pepper
1. In a large bowl, combine the soy source, honey, vinegar, ginger, cayenne, and black pepper.
2. Add the salmon and marinate in a food storage bag for 2 hours.
3. Preheat the broiler and place salmon on a broiler rack for 8 to 10 mins, until flaky with a fork. Serve.
Tuna Salad
3 cans water-packed tuna
1/2 cup nonfat Greek yogurt
2 tsp lemon juice
1 carrot, grated
1 hard-boiled egg
1 small tomato
1/2 small white onion, minced
1/2 tsp dried dill
1 tsp dried parsley
1/4 tsp Dijion mustard
1/2 tsp garlic powder
1tsp agave
Dash of sea salt
Black pepper to taste
Mix all the ingredients in one large bowl and serve.
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