Empowered by MEG

View Original

TASTY THURSDAY

Dani DeLucia

Good Morning!!

Just one more day until the weekend is here. Unless you're me, who is lucky to have Friday's off so my weekend actually begins in t-minus 4 hours. But whose counting? Ummm... well I am.

Yesterday's What's Up Wednesday had my social media world talkin'! That's great! That means you are actually READING these posts and sharing them. Piggy-backing on yesterday's topic of not believing everything you read and making sure to really take a look at what is on your food labels, I thought I'd share the following recipes. Yep, you're getting two today. :)

One is from my good friend Jamie who has been impressing me with his kitchen creations that he's been whipping up for he and his girlfriend Faith. It's nice to share what others are doing/eating. The other, a great accompaniment, if I do say so myself is one from own kitchen.

Keeping it clean and lean-

Dijon Salmon with Fresh Herbs & Tomato

  • 1lb fresh salmon
  • 1/2 cup dijon mustard
  • 2 Tbs EV Olive Oil
  • 4 Tbs Fresh Lemon Juice
  • Fresh Chopped Dill (about 3 Tbs)
  • Fresh Chopped Basil (about 3 Tbs)
  • 1 medium/large sized tomato 
Preheat oven to 400. Combine the mustard, olive oil, lemon juice, dill and basil and whisk together rapidly. Glaze the salmon with part of the mixture. Place in oven and bake for 10 minutes.While salmon is cooking, slice up the tomato and add to remaining dijon mixture and place on top of fish. Bake for 6-7 more minutes then set to broil for another 3-4 minutes. Serve with kale salad recipe below or your own salad or veggie choice. 
Fresh Lemon & Kale Salad Parmesan
  • curly kale leaves stems removed ( watch this YouTube video for a quick how-to-super easy!)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup panko bread crumbs
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup fresh squeezed lemon juice
  • 2 cloves garlic minced
  • sea salt and paprika or black pepper to taste
Place kale leaves in large glass bowl. Reserve 1 Tablespoon of the olive oil and place in small saute pan. Whisk together the remaining olive oil and lemon juice and pour over kale leaves and toss until coated. Let the leaves set and absorb oil/lemon. Lightly toast the breadcrumbs and garlic in the reserved olive oil over medium to low heat for 2-3 minutes. Add the garlic, breadcrumbs and cheese to the kale leaves and toss with the sea salt and pepper. Let sit for 10-15 minutes until leaves are somewhat softened/wilted. Serve and enjoy ?