Salmon Asparagus Farro Bowl

Broiled Salmon Salad

Broiled Salmon Salad (from whfoods.org)

This is great-tasting, easy-to-prepare salmon salad with a refreshing sauce. The herbs are not only flavorful, but are also full of nutrients. Feel free to add more salad ingredients of your liking. Substitute the romaine lettuce with Swiss Chard or spinach for a more nutrient-rich dish.

Prep and Cook Time: 20 minutes
Ingredients:

3/4 lb salmon filets cut in 4 pieces
2 TBS chopped fresh mint
3 TBS chopped fresh basil
2 TBS chopped fresh cilantro
2 TBS lemon juice
2 TBS extra virgin olive oil
3 TBS chopped pumpkin seeds
salt & pepper to taste
1 head romaine lettuce, rinsed and chopped
1 medium tomato, seeds and excess pulp removed and sliced
1/2 medium avocado cut into 1 inch chunks
2 TBS lemon juice
extra virgin olive oil to taste
salt & pepper to taste

Directions:
Cut salmon into 4 pieces, season with salt and pepper, place on a plate and set aside. Preheat broiler on high and put stainless steel skillet (make sure handle is also stainless) for about 10 minutes until very hot. Do not use glass or pyrex for this.
Mix together mint, basil, cilantro, lemon juice, olive oil, chopped pumpkin seeds, salt and pepper. Set aside. This is your herb mixture.
Prepare lettuce, tomato and avocado and toss with lemon juice, olive oil, salt and pepper.
Remove pan from heat and place salmon on hot pan. Quick Broil salmon for about 4 minutes. Do not turn. Because pan is hot salmon will cook very quickly. Place on a plate next to salad and top with herb mixture. You will have some herb mixture left over. It is so good you may also want to drizzle it on the salad greens.
Serves 4

Nutritional analysis available at;

http://whfoods.org/genpage.php?pfriendly=1&tname=recipeprofile&dbid=139

Salmon with Mustard and Ginger

From the book, The World's Healthiest Foods :

Salmon with Mustard and Ginger

Prep and Cook Time: 15 minutes

Ingredients:

       8 oz salmon fillet

       2 tsp + 1 TBS lemon juice

       1 TBS extra virgin olive oil

       1 clove garlic, pressed

       1 tsp yellow or Dijon mustard

       1/2 tsp soy sauce

       2 TBS cilantro

       2 TBS grated ginger

       sea salt and pepper to taste

Directions:

1.           To Quick Broil salmon, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

2.           Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

3.           Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

4.           Top salmon 1 TBS lemon juice and the remaining ingredients.

Salmon with Hoisin, Orange, and Bok Choy

Salmon with Hoisin, Orange, and Bok Choy
 

To crack coriander, place in a resealable plastic bag and tap with a mallet. Hoisin adds sweetness.
2 servings
    •    PREP: 15 minutes
    •    TOTAL: 30 minutes


Ingredients
    •    2 heads of baby bok choy, each cut lengthwise into 6 wedges
    •    2   5-to 6-ounce salmon fillets
    •    2 tablespoons fresh orange juice
    •    1 green onion, thinly sliced
    •    1 tablespoon hoisin sauce
    •    1 teaspoon minced peeled fresh ginger
    •    1/2 teaspoon finely grated orange peel
    •    3/4 teaspoon cracked coriander seeds
    •    1/4 cup fresh cilantro leaves
 

Preparation 

Preheat oven to 425°F. Grill on Indirect heat.

Form bed of bok choy in center of each of two 12-inch square pieces of foil. 

Top bok choy with fish. 

Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. 

Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. 

Top with cilantro. 

Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. 

Place packets on baking sheet. 

Bake until fish is just opaque in center, 12 to 14 minutes. 

Transfer packets to plates and serve.

     Nutritional Information


One serving contains the following:
    •    Calories (kcal) 262.3
    •    %Calories from Fat 36.2
    •    Fat (g) 10.5
    •    Saturated Fat (g) 1.6
    •    Cholesterol (mg) 89.8
    •    Carbohydrates (g) 6.9
    •    Dietary Fiber (g) 0.9
    •    Total Sugars (g) 4.5
    •    Net Carbs (g) 5.9
    •    Protein (g) 32.8


Read More http://www.bonappetit.com/recipes/quick-recipes/2009/12/salmon_with_hoisin_orange_and_bok_choy#ixzz1A1iOIpLZ