Summer Savories for #SundaySupper

Summer classes have begun. I’m taking advantage of a less rigid pace to make time for three works out a week. When you’re pushing your body, the muscles demand good food.

Here’s a simple, hearty duo that will get you full fast.

Roasted balsamic tomato salmon and bok choy.

1 Large Salmon Fillet

1 Tbs Lemon or lime juice

1/2 Tsp Cayenne Pepper (optional)

Salt and Pepper to taste

1 cup Cherry Tomatoes halved (or as many or as you like, whole)

1 Tbs Balsamic Vinegar

1 Tbs Olive Oil

Green onions/chives for garnish

Saute the tomatoes with all the spices and juice for 3-5 minutes.

When the tomatoes are wilted, scoop onto salmon and bake for 12-15 minutes at 350F or 180C.

(You can also cook the salmon on the stove top if you prefer.)

While the salmon is cooking, trim a cluster of bok choy like you would celery, stems and tails. Saute in 2 tbs of soy sauce until wilted.

Serve while hot.

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