Wednesday, March 4, 2015

Soft Surprise

Salmon, pears and two shades of cabbage and squash made a delicious and quick filling to the corn tortillas.  The recipe was inspired by Clean Eating Magazine.  I sauteed the filling, as it seemed more comforting on this snowy March eve.

Salmon Tacos with Pears & Fresh Basil

(Serves 3)

Saute garlic in olive oil.  Add salmon.  
1 garlic clove, diced
1-4 ounce salmon fillet, raw, cut in small pieces
1 teaspoon olive oil

Add vegetables and saute, while turning until fish is done and vegetables are crisp tender.
1/3 cup shredded purple cabbage
1/3 cup shredded green cabbage
1/2 cup yellow squash, diced
1/2 cup zucchini squash, diced
3 tablespoons fresh basil, snipped
1/4 cup grape tomatoes, quartered

Stir in pear.
1 fresh red pear, diced 

Toast and crush pepitas.  Add to pan and mix.
2 tablespoons pepitas

Drizzle with fresh lemon juice and zest.
1 lemon squeezed
1 teaspoon lemon zest

Remove mixture from pan.  Saute corn tortillas on both sides.
Fill tortillas with salmon mixture.  Garnish with fresh grated mozzarella cheese.

Corn tortillas are whole grain and very low in sodium.  Salmon is high in omega 3 fatty acids.  The colorful cabbage provides vitamin C and antioxidants.  This meal, served with a side of fresh strawberries and a glass of skim milk is nutrients dense, with lots of nutrients compared to only a moderate amount of calories.


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