Poached Salmon in Sauce

Poached Salmon in Sauce

What You Need:

Water
2 tbsp cider vinegar, divided
4 (6 oz.) salmon fillets
1 C of fresh dill
1 scallion, chopped
1/2 C mayonnaise
1/2 C sour cream
1 tbsp horseradish
2 tsp Dijon mustard

How to Make It:

Place 1 inch of water into a deep skillet and place the skillet over high heat.
Stir in the vinegar and bring the mixture to a boil.
Add the salmon fillets and reduce the heat to low so the water just simmers.
Cover the skillet and cook the salmon for 10 minutes or until the center is slight opaque in the center.
Place the dill and scallions into a blender.
Add the mayonnaise, sour cream, horseradish and mustard.
Blend until the dill and scallions are chopped very fine.
Remove the fish with a slotted spoon to a platter.
Top the fish with the sauce just before serving.

Makes 4 servings

Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish is known by most professional cooks. Measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.

Marinated Turkey Tenders with Veggies

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Marinated Turkey Tenders with Veggies

What You Need:

2 tbsp of olive oil
1 tbsp garlic chopped
1 tbsp fresh rosemary chopped
2 tsp lemon zest, grated
1/4 C lemon juice
1/4 tsp salt
1/8 tsp pepper
2 (1 lb.) turkey breast tenders
1 (1 lb.) eggplant
1 (1 lb.) zucchini
3 plum tomatoes

How to Make It:

Place the oil, garlic and rosemary into a bowl.
Add the lemon zest, lemon juice, salt and pepper and whisk well.
Place the turkey into a large bowl.
Pour 1/3 C of the marinade over the turkey and turn the turkey to coat well.
Refrigerate for 45 minutes.
Refrigerate the remaining marinade.
Cut the eggplant lengthwise into 1/2 inch thick slices.
Cut the zucchini lengthwise into 1/2 inch thick slices.
Cut the tomatoes in half.
Place the vegetables on a baking sheet and spray with a non stick cooking spray.
Heat the grill.
Place the turkey on the grill and discard the marinade.
Grill the turkey for 7 minutes per side or until a meat thermometer reaches 160 degrees.
Remove the turkey to a platter, tent with foil and let rest until ready to cut.
Place the eggplant slices and zucchini slices onto the grill.
Grill for 4 minutes then turn and grill an additional 4 minutes or until just tender.
Add the tomatoes to the grill and grill for 2 minutes per side or until charred but not too soft.
Allow the vegetables to cool enough to handle.
Cut the cooled vegetables into bite size pieces and toss with the remaining marinade.

Makes 6 servings

Turkey is easy to cook and takes well to many different flavorings like this marinade. Grilling your turkey makes it even more of a snap. Adding the grilled vegetables means less time in the kitchen. Turkey is also quite healthy for us. Both the white and dark meat contains many nutrients although dark meat does contain more fat. Use leftovers in a salad or as a lunchtime sandwich.

Maple Apple Beet Salad

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Maple Apple Beet Salad

What You Need:

6 small beets
2 tbsp of water
1/2 C olive oil and vinegar dressing
1 tbsp maple syrup
1 Gala apple, quartered, cored and sliced thin
1 Granny Smith apple, quartered, cored and sliced thin
4 C of baby arugula

How to Make It:

Place the beets into a shallow microwave safe bowl.
Add the water and cover the bowl loosely with a lid or plastic wrap.
Microwave on high 5 minutes or until the beets are easily pierced with a fork.
Allow the beets to cool enough to handle.
Run under cool water and gently rub off the skins.
Cut the beets into 1 inch chunks.
Whisk together the dressing and syrup in a large salad bowl.
Add the apples and arugula and toss coat well.
Divide the salad into small salad bowls and top each salad with the beet chunks.

Makes 6 servings

Just the word salad makes us think “healthy.” This is not always the case though. For instance those deli salads we love may not be very healthy. We have no idea how much fat, sugar or sodium may be in those types of salad. This salad however is quite healthy. Arugula is an herb from the mustard family. It has darker leaves and has a mustard pepper flavor. If you can’t find arugula your favorite type of greens including spinach or lettuce may be used in its place. Do not mix the beets into the salad before serving or it will give your salad a purple tint that may not be pleasing to those eating it.

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