Tuesday, June 23, 2015


Poached Salmon with Dill Yogurt Sauce, Mexican Fruit Kabobs and an array of fresh vegetables filled our plates today.  The salmon recipe was inspired by Clean Eating Magazine.  The fruit marinade was inspired by Rachael Ray.

Poached Salmon with Dill Yogurt Sauce

(Serves 2)

Mix sauce ingredients together:
2 tablespoon Greek yogurt, plain, nonfat
2 teaspoon fresh lemon juice
1 teaspoon dill
2 tablespoon fresh snipped parsley

Bring broth to a boil.  Lower heat to simmer.  Add salmon and thyme.  Cover and cook for 5 minutes.
1 cup low-sodium chicken broth
2-4 ounce wild salmon fillets
Fresh thyme sprigs

Add radishes, carrots and broccoli to saucepan.  Cover and cook for 3 minutes.
2 radishes, trimmed and cut into matchsticks
4 baby carrots, trimmed and cut into matchsticks

Arrange salmon on plates with yogurt sauce, radishes and carrots.  Garnish with pea shoots. 

Pea shoots

The broccoli was purchased today at the Westover Farmers Market.  I sauteed mushrooms, patty pan squash, garlic scapes and garlic clove in olive oil to serve alongside the seafood.  All vegetables except garlic clove and baby bellas were purchased from local farmers.

Mexican Fruit Kabobs

(Serves 3)

Cut fruit and mix in bowl.
1/2 cup watermelon, cut in cubes
4 strawberries, green removed and quartered
1 picking cucumber, halved lengthwise and cut in large cubes
1/3 fresh mango, peeled and cut in cubes
2 tablespoon fresh snipped cilantro

Mix juice, sugar and chili powder.  Pour over fruit.  Cover and chill for 30 minutes.
2 tablespoon fresh lime juice
2 teaspoon sugar
1/2 teaspoon chili powder 




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