Archives for posts with tag: lemon
salad dressingA couple of weeks ago I posted a salad and dressing recipe challenge. Here are my three favorite dressing submissions. I hope you enjoy them as much as I did!  Let me know what your favorite is and stay tuned for the salad recipes.Creamy Basil Powerhouse Dressing
-Rachel, Creston BC

  • 3/4 cup Greek Yogurt
  • 1/4 good olive oil mayonaisse
  • 2 tsp. red wine vinegar (or any other wine vinegar of your choice)
  • 1 Tbsp. honey
  • 1 clove galic, finely minced
  • 1 1/2 cups fresh basil leaves, loosely packed
  • Salt & pepper to taste
Put all the ingredients in the blender or food processor until pureed (and a gorgeous green colour!). Allow flavours to “mingle” a few hours before serving. You can use this dressing on any salad but it is particularly awesome on potato or pasta salads.

Lemon Herb Dressing
-Meghan, Sunshine Coast BC

  • 1 lemon, zest and juice
  • ¼ of a preserved lemon, rinsed and chopped (optional but delicious)
  • 1-2 Tbs miso
  • 1-2 Tbs tahini
  • 2 tsp honey
  • 2 Tbs vinegar (eg. apple cider, white balsamic, white wine or rice wine vinegar)
  • 4 Tbs olive oil
  • 1 garlic clove (optional)
  • 1/4 – 1/2 cup chopped fresh herbs (e.g. Parsley, cilantro, basil, thyme, mint) (optional)

Place everything in a blender (I use a hand blender), except herbs if using and puree until smooth. Add herbs and blend again. Thin with water if necessary. Taste and add more oil, vinegar or honey depending on your preference.

Maple Balsamic Dressing (from the Whitewater Cookbook)
Naomi, Nanaimo BC

  • 1 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic, crushed
  • 1 tbsp sesame oil
  • 1 tsp pepper
  • 1/2 cup olive oil

Whisk all ingredients together in a bowl. Enjoy!

roasted salmon with asparagusThis recipe is nutritious, easy and delicious–and it is ready is less than half an hour. Serve with a side of mashed sweet potatoes, whole grain bread or cooked grains for a complete meal.

Ingredients (for 2 servings):

2 tbsp fresh lemon juice

1/2 tsp grated lemon rind

2 tbsp minced red onion

1 tsp olive oil

1 tbsp drained capers

1 tsp fresh thyme

3/4 lb fresh salmon (enough for 2 servings)

1 lb asparagus (or one bunch), trimmed

1 tbsp olive oil

Directions:

Preheat the oven to 450°F. Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the centre, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.

Nutrition (per serving):

A note about farmed salmon nutrition: If you eat salmon for the omega-3’s, then be careful of buying farmed salmon. Because of their diet, wild salmon is high in omega-3 fats. If you choose to buy farmed salmon, try to find out what the salmon are fed. Often farmed salmon are fed corn and soy (which is cheap, but low in omega-3) and the salmon meat is therefore low in omega-3. However, some farms feed their fish fish meal and fish oil such as this farm: http://www.creativesalmon.com/, which results in a salmon that is high in omega-3.

  • Calories: 378
  • Carbs: 10 g
  • Protein: 39 g
  • Fat: 20 g
  • Fibre: 5 g

Vitamin A (12% DV), B1 (57% DV) B2 (72% DV), B3 (98% DV), B6 (123% DV), B12 (225% DV), Folate (41% DV), Iron (44% DV), Magnesium (20% DV), Phosphorus (65% DV), Potassium (28% DV), Zinc (15 % DV)

DV= Recommended Daily Value

Photo credit: http://www.apeekatparadise.com/