25 April 2011

Red Cabbage Cole Slaw, Braised Salmon, and Dill Steamed Asparagus



This is probably the best salmon I have ever made.

Braised Salmon
1 whole fresh fillet of salmon
2 springs of dill
1 tbsp of Extra Virgin Olive Oil
juice of 1/2 lemon
1 tbsp of white balsamic vinegar
1/4 medium onion chopped
1/2 bulb of fennel chopped


place onions in the bottom of an ungreased 9 x 13 glass baking dish, cut salmon in half and place in dish like photo above, sprinkle olive oil, vinegar, and fennel, place on sprig of dill on each half, squeeze lemon juice over the salmon.  Add water to about 1/2 way up the thickest portion of the salmon, tightly cover with foil.  Place in a preheated 350 degree oven for 30 minutes.

I am going to use the extra serving cold on the cole slaw with a bed of greens for lunch.

Steamed Asparagus

1 bundle ( about 1lb I think) of Asparagus
2 springs of dill
juice from 1/2 lemon

Snap ends of asparagus and place in steamer basket with dill on top
squeeze lemon juice into water
steam until crisp tender (about 10 min)

Red Cabbage Cole Slaw

1/4 head of red cabbage
1/4 bulb of fennel
1 red delicious apple cored and chopped
1/2 sweet onion chopped
1/2 cup of plain Greek yogurt
2 tbsp of white balsamic vinegar
1 tbsp of olive oil
(sprinkle of fat free or low fat blue cheese crumbles)

Shred cabbage and fennel (I use a mandolin slicer but you could use a food processor with a thin slicing blade), put in bowl with onion and apple.  In a small separate bowl, mix yogurt, oil, and vinegar and then poor over cabbage mix.  Toss until well coated.

Makes about 4 servings, this will be 1/8 pro-biotic serving and 1 fruit serving.

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