Salmon Mango Tango
Wednesday, 31 August 2016
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 1 mango peeled, seeded and diced
- 2 tbsp lime juice
- 2 tbsp red bell pepper and ancho chili jam
- 2 tbsp fresh cilantro chopped
- 2 fillets salmon skin removed
- sea salt to taste
- 2 tsp vegetable oil
Ingredients
| |
Instructions
- Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
- Season salmon fillets with sea salt.
- Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.
Recipe Notes
307 calories
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Healthy Garden Salad
Tuesday, 30 August 2016
| Servings |
people |
Ingredients
- 5 tbsp red wine vinegar
- 3 tbsp grapeseed oil
- 1/3 cup fresh cilantro chopped
- 2 limes juiced
- 1 tsp white sugar
- 3/4 tsp salt
- 2 cloves garlic
- 1 package (pound) frozen shelled edemame (green soybeans)
- 3 cups frozen corn kernels
- 1 pint cherry tomatoes quartered
- 4 green onions thinly sliced
- 1 can (15oz) black beans rinsed and drained
Ingredients
| |
Instructions
- In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
- Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans.
- Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
