Archive | March 2014

Grilled Salmon With Avocado Salsa

Trying to increase our fish intake just a bit I made this recipe last night…grilling the salmon on foil over the bbq.

Turned out wonderful!!!!!

Recipe is a keeper.

Grilled Salmon With Avocado Salsa

Ingredients

2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper

Avocado salsa
1 avocado, peeled, seeded and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
Juice from 2 limes
3 tbs olive oil
2 tbs finely chopped cilantro
Salt to taste

Directions

Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.

Pre-heat the grill.

Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.

Grill the salmon to desired doneness.

Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

Easy Peasy!

Rebecca

Rebecca

Baked Zucchini Sticks and Sweet Onion Dip

Much to my family’s dismay instead of french fries to go with our burgers I made zucchini fries.

And much to everyone’s delight they were a hit!!!!

I know for me and Steve we didn’t miss the french fry at all!!

And the dip is sooooo good it would be perfect for a veggie dip!

For us this recipe is a keeper.

Notes:
I used italian herbs instead of pizza seasoning.
I doubled the dip recipe (we had lots left over which we are using on sandwiches)

Baked Zucchini Sticks and Sweet Onion Dip

Ingredients

1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste

zucchini sticks
3 medium zucchini, unpeeled, cut into 3″-long stick
1 tablespoon salt
1 cup coarse, dry bread crumbs (e.g., panko)
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Directions

1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

2) Once the onions are a medium brown, remove from the heat and add the vinegar.

3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

6) Combine the Panko, Parmesan, and pizza seasoning; set aside.

7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

10) Serve immediately, with sweet onion dip.

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip

Enjoy

Rebecca

Rebecca