Salmon with Orange and Black Olive Salsa

Maybe it is living in the US southwest, maybe it is summer heat, but somewhere along the way, I’ve developed a keen taste for fresh salsa not as a condiment for Mexican foods, but as a zesty way to dress up grilled and roasted fish fillets. Or chicken and pork tenderloin.

In this case, salmon.

Juicy orange, kalamata olives and garden-fresh basil join together in flavorful harmony enhancing the pleasure of every bite atop grilled salmon. No grill? No problem, simply roast the salmon fillet in the oven.

I like to serve this with CMF Rice or CMF Quinoa with the crunch of toasted pecans.

I’ve even served it with Quinoa Tabbouleh for a colorful summertime dinner. Add a spinach salad with sliced red bell peppers or grated carrots and toasted sunflowers seeds and dinner is a visual and tasty delight.

For dessert, Epicurious: Plum Kuchen

Variations:

  • Cilantro or parsley instead of basil
  • With or without olives
  • Green onion instead of red onion
Salmon with Orange Olive Salsa
Print Recipe
Servings
4 servings
Servings
4 servings
Salmon with Orange Olive Salsa
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400
  2. Peel oranges, cut in slices removing center, and dice into small pieces. Place in a medium mixing bowl.
  3. Chop black olives and add to oranges. Add chopped olives, basil, green onions, balsamic vinegar and olive oil.
  4. Mix. Season with salt and pepper to taste.
  5. Roast salmon in oven for 12 minutes or until center is barely cooked. Remove from oven and let rest a few minutes.
  6. Serve with orange olive salsa on top.
Share this Recipe

Crimson Coleslaw

Visually delightful with its vibrant hues, this salad is super-charged with healthy benefits.

Cabbage is one of the most nutrient-dense foods that can boost our immune system and protect us from disease.

Although green cabbage is most common, red cabbage has added nutritional benefits. The rich red color of red cabbage providing unique antioxidant and anti-inflammatory properties.

Beets also have exceptional nutritional powers.

[su_expanding_quote_web alignment=”full” source_site=”World’s Healthiest Foods: Beets” source_url=”www.websitename.com” full_quote=”Beets contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.” short_quote=”Beets help protect against heart disease, birth defects and certain cancers”]

Variations:

  •  Add 1/3 cup chopped parsley or cilantro
  •  Add 1 cup grated carrots
  • Add thinly sliced fennel bulb
  • To change up the dressing, add 1 – 2 tablespoons plain Greek yogurt to balsamic vinaigrette
Crimson Coleslaw
Print Recipe
Servings
8 servings
Servings
8 servings
Crimson Coleslaw
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Whisk ¼ cup olive oil with balsamic vinegar to make balsamic vinaigrette. Season with salt and pepper to taste. If vinegar is to strong for your preference, add an additional 2 tablespoons olive oil and blend well.
  2. Place grated beets in a bowl, and add onions. Drizzle balsamic vinaigrette over them and toss well. Slice cabbage (I use a mandolin). Add to salad and toss again.
  3. Toast pumpkin seeds in a small skillet over medium heat. Cool. Toss over salad before serving.
Recipe Notes

Modffied from
http://www.epicurious.com/recipes/food/views/crimson-coleslaw-230918

Share this Recipe

Arugula Salad with Strawberry Dressing

Variations:

  • Add sliced or diced cucumbers
  • Use different greens: spinach, mixed greens, finely sliced kale (stem removed) instead of arugula.
  • Use different nuts or seeds (pumpkin seeds, sunflower seeds)
  • Use different berries, or other seasonal fruit: citrus, mango…
Arugula Salad with Strawberry Dressing
Print Recipe
Servings Prep Time
8 people 15 minutes
Servings Prep Time
8 people 15 minutes
Arugula Salad with Strawberry Dressing
Print Recipe
Servings Prep Time
8 people 15 minutes
Servings Prep Time
8 people 15 minutes
Ingredients
Adjust servings: people
Units:
Instructions
  1. Mash enough strawberries to measure 2/3 cup.
  2. Quarter remaining strawberries and place in a large bowl. Add greens, green onion, feta cheese, and half of walnuts and toss until mixed.
  3. Whisk vinegar, sugar and salt in small bowl to blend. Whisk extra-virgin olive oil. Whisk in water, 2 tablespoons at a time. Mix in mashed strawberries. Season dressing with salt and pepper to taste
  4. Pour over salad; toss to coat. Sprinkle remaining walnuts on top.
Share this Recipe

Purple Potatoes with Sugar Snap Peas and Mint

Fresh, crunchy, juicy sugar snap peas are a delightful taste of spring.

A serving bowl of green sugar snap peas contrasting with purple potatoes dresses up a table.

If purple potatoes are not available, use other small potatoes instead. And regular peas can be substituted for sugar snap peas.

Purple potatoes
Purple Potatoes with Sugar Snap Peas and Mint
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Purple potatoes
Purple Potatoes with Sugar Snap Peas and Mint
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. In a saucepan cover potatoes with water by 1 inch and simmer until tender, 15 to 20 minutes.
  2. Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes.
  3. Return water in pan to a boil and blanch snap peas until crisp-tender, 1 - 2 minutes. Place snap peas in colander and refresh under cold water. Drain snap peas and pat dry with paper towels.
  4. Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, green onion, vinegar, oil, mint, and salt and pepper to taste.
Recipe Notes

Adapted from
Epicurious: Purple Potato Sugar Snap Pea and Mint Salad

Share this Recipe

Arugula Peach Salad

Arugula Peach Salad
Print Recipe
Arugula Peach Salad
Print Recipe
Ingredients
Salad
Balsamic Vinaigrette
Adjust servings:
Units:
Instructions
  1. Place arugula in a bowl.
  2. Cut the peaches into slices and add to arugula. Add chopped cauliflower and half of sunflower seeds.
  3. Pour balsamic vinaigrette over salad just before serving and toss.
  4. Sprinkle remaining sunflower seeds on top.
Balsamic Vinaigrette
  1. Place salt in a small bowl.
  2. Add balsamic vinegar and water; stir with a small whisk or fork to dissolve salt.
  3. Pour extra virgin olive oil in a stream into vinegar, mixing the whole time to emulsify.
Recipe Notes

Variations:

  • Can use mango or pear instead of peach
  • Add one peeled and diced avocado
  • Use chopped nuts (walnuts, almonds, pecans…) instead of seeds

    • Color My Food Original Recipe

    Share this Recipe