Lemon Dill Salmon (for one!)
Ingredients
1 filet of salmon, skin on
1 lemon (1/2 sliced, the other half in wedges)
1 bunch of fresh dill, chopped
1 bunch fresh chives, chopped
1 tsp olive oil
S&P
Preheat the oven to 400F. Place the salmon filet in an oven safe pan (I prefer glass). Drizzle the olive oil over the filet and sprinkle on the chopped dill and chives. Arrange the lemon slices to cover the remainder of the fish. Season with salt and pepper. Bake at 400F for 20-25 mins depending on the thickness of the fish. To test if its done take a fork and flake a piece of the filet from the centre. It if is juicy and light pink all the way through, its done! Be careful not to overcook, otherwise it will be dry and less tasty. (I prefer my salmon to be slightly undercooked than overcooked. I mean, hey, we eat sashimi don't we?!)
Mock Crab and Hearts of Palm Salad (4 servings)
Ingredients
1 package mock crab meat (pollock)
1 can hearts of palm, sliced
1/2 head broccoli steamed and cooled
10 gherkin pickles, chopped
2 tbsp dijon
2 tbsp olive oil
Juice from 1 lemon
1 tbsp mayo
1 tbsp balsamic
S&P
In a bowl combine the dijon, balsamic, olive oil, S&P, mayo and lemon juice. Whisk together to create the dressing. Add more lemon/balsamic or olive oil as per your taste buds. In a large mixing bowl combine the crab, brocooli, pickles and hearts of palm. Pour the salad dressing over and stir to combine. Serve cold.
Along with these two newbies I created, I had some fresh Greek salad (I use Jamie Oliver's recipe) and fresh broccoli with the extra salad dressing. And now I have enough left overs for lunch for the week. (After eating the same sandwich at the caf everyday for the past month, I live for leftovers!)
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| Lemon Dill Salmon |
