Dinner Fit for a Queen

March 2, 2016

 

Sweet Chili Salmon, Roasted Asparagus, Spinach Arugula Salad, & Cauliflower Mash

 

Sweet Chili Salmon:

Make the marinade by mixing 1/3 cup sweet chili sauce of your choice, 3 tbsp low sodium soy sauce, 2 tbsp ginger in a bag or baking dish. Place salmon in marinade (skin side up if you have skin on).

Transfer to greased baking dish after about an hour (skin side down this time). Season with salt and pepper, red pepper flakes, whatever you desire! Broil on high for about 8 to 12 minutes depending on how thick your slamon is. Top with green onions and a little more sauce if desired.

 

Roasted Asparagus with Lemon Garlic Breadcrumb Topping:

Preheat the oven to 450 degrees. Trim your asparagus or cut to your liking.

Toss with a couple tbsp of oil and lay flat on a baking sheet.

For topping, mix 1/2 c breadcrumbs, 1 tsp salt, pepper, 1 tbsp minced garlic, juice from 1/2 lemon (or more if you like it lemony), & 1 tbsp oil

Top asparagus with breadcrumb mixture & bake for about 12 minutes. Turn on broiler to brown topping for a minute or two.

 

Spinach & Arugula Salad:

Toss together spinach, arugual, feta, walnuts, cranberries, whatever else you feel like throwing in there. Portions are up to you! Top with balasamic reduction!

 

Cauliflower Mashed "Potatoes" with Thyme:

Roughly chop 1 head of cauliflower, steam in about 1 cup of salted water until very soft. It should take about 15-20 minutes. Pierce a piece with a fork to test - it should be almost falling apart. Drain and put cauliflower into blender/food processor/whatever you have. If you don't have one, get ready to mash like crazy! Season with salt, pepper, butter (a little!), and thyme.

 

Enjoy!

 

 

 

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Weiss Choices, LLC  |  Email  Phone 

Fort Lauderdale, Boca Raton, Lake Worth, Florida

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