I am obsessed! Mentioned earlier that for lunches I was doing a tofu-avocado salad sandwich filling. This is only my second time making tofu and I am hooked. Drained it, and then marinated it overnight with salt/pepper, garlic, oregano, and red wine vinegar. Then, next day put in a small avocado, dijon mustard, pinch more salt/pepper, dash extra red wine vinegar, and juice of a lemon. Mashed it all together with a fork. Topped with my homemade pickles and spread onto oatmeal bread. Spinach and mint soup as my side; made dairy free through the use of coconut milk.
Giant salad for lunch after my workout 🙌 with romaine, spinach, chicken, carrot, tomato, broccoli, onion, zucchini, bell pepper, and roasted curry cauliflower. I made my own dressing which was @woodstockfoods tahini, lemon juice, garlic, Dijon mustard and a little soy aminos! So delicious and filling 😋
I think I could write a cookbook just about salmon, because we eat it so often and I am the kind of person who likes to change things up and not eat the same old same old for dinner.
So I have lots of recipes for salmon.
This one is among the easiest also. And fast. The essence of “quick and easy.”
ROASTED SALMON WITH HAZELNUT BUTTER
4 salmon fillets or steaks, about 6 ounces each, about 1 ¼ inches thick
1-½ tablespoons softened butter
1 tablespoon chopped fresh chives
2 teaspoons finely grated fresh lemon peel
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
2 tablespoons crushed hazelnuts (or almonds)
Preheat the oven to 475°F. Place the salmon in a baking dish. Mix the butter, chives, lemon peel and mustard and spread this mixture evenly over the surface of the fish. Sprinkle with salt and pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.