Asian Salmon Salad, Mediterranean Salad, and Pin of the Week!

Something about September always makes me feel organized and ready to tackle life with a little more gusto. In the spirit of that, I registered again to run in the Good Life half marathon in October and am cleaning up the diet as I continue training to do this run.

Part of that includes eating more fish, cutting back on the carbs, and getting lots of fluid.

Refreshing Detox Water

Today's video and recipes show some easy, healthy, and delicious ideas for lunch and dinner and an Asian dressing that is To. Die. For.




 I hope you enjoy!

Get the Printable recipes here: Printable Recipes

Detox Water

2 lemons, 1/2 cucumber, 10-12 mint leaves, and 3 litres water. Infuse overnight.

Asian Parchment Stir Fry or Salad 

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup low sodium soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp rice wine vinegar
• 1 tsp minced garlic
• 1 tsp fresh grated ginger
• 1/2 tsp sesame oil
• 4 individual salmon filets
• 1 head broccoli 
• 1 thinly sliced onion
• 12 sliced button mushrooms

Directions

1. Whisk the first 7 ingredients together to make your dressing.
2. Toss half of the dressing with the broccoli florets, onion, and sliced button mushrooms.
3. Place each salmon filet onto a large square of parchment paper. Sprinkle with pepper and drizzle each filet with even amounts of the dressing reserving about 1/4 of it to use later for salad.
4. Top each filet with even amounts of the broccoli mushroom mixture. Wrap tightly, place on a baking sheet and bake in a 375 oven for 20-30 minutes. Serve over rice and garnish with roasted cashews and scallions.

To make the salad:

1. Pre pack your greens, veggies, and add ons in individual sandwich bags. Prepack your dressing in an airtight container.
2. Roast the salmon in parchment drizzled in 3/4 the dressing and omit the broccoli and mushroom mixture.
3. Cool and pack in an air tight container. serve over a bed of mixed greens, scallions, celery, and cucumber that has been tossed with some of the dressing.Add mandarin orange slices, and roasted cashews and drizzle a little more of the dressing over all. 

White Fish in Parchment

Ingredients

•  1/4 cup extra virgin olive oil
• juice of one whole lemon
• 1 clove garlic minced
• 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup fresh chopped basil
• 2 medium tomatoes, diced
• 1 thinly sliced onion
• 12 sliced olives
• 4 firm white fish filets like tuna, halibut, or haddock

Directions

1. Whisk the first 7 ingredients together to make your dressing.
2. Toss half of the dressing with the diced tomatoes, onion, and sliced olives.
3. Place each fish filet onto a large square of parchment paper. Sprinkle with pepper, kosher salt, and drizzle each filet with even amounts of the dressing reserving about 1/4 of it to use later for salad.
4. Top each filet with even amounts of the tomato mixture. Wrap tightly, place on a baking sheet and bake in a 375 oven for 20-30 minutes. Serve over rice and garnish with scallions.

To make the salad:

1. Pre-pack your greens, veggies, and add ons in individual sandwich bags. Prepack your dressing in an airtight container.
2. Roast the white fish in parchment drizzled in 3/4 of the dressing and omit the tomato mixture.
3. Cool and package in an airtight container. serve over a bed of mixed greens, scallions, tomatoes, celery, and cucumber that has been tossed with some of the dressing. Add feta cheese, and drizzle a little more of the dressing over all. 

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.