A light salad is the perfect meal for summer. You may be confused how tuna and strawberries come together (as I was initially). The secret is in the salad dressing or vinaigrette.
Really the key to assembling a tasty veggie treat is to be true to your flavor profile. You can’t go wrong if you put your favorites into a bowl and toss.
What is your favorite salad in summer or otherwise?
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.
In the busy business of life, reaching for what you have on hand can be as good (or even better) as a plan ahead specialty meal. For my latest experimental concoction, I pulled out whatever flavors I wanted to include for this make on the fly cannelloni. The only criteria for inclusion was that the ingredient was already in the cupboard or fridge and a taste that I loved. Get all your available/must have ingredients together, stuff into the uncooked pasta shells.
Line up the filled shells in a baking dish, smother with salsa, sprinkle with cheese, bake for 30 minutes, and you have a delicious, grocery store trip free, one pot meal.