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.
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