Salmon with Lemon, Capers, & Rosemary

Salmon with Lemon, Capers, & Rosemary

I don’t know about you, but I am always looking for simple and healthy salmon recipes. A few weeks ago, I came across Giada De Laurentiis’s recipe for “Salmon with Lemon, Capers, and Rosemary” on the Food Network website. I have been dying for the opportunity to try it. So on a recent to Costco trip, I was able to purchased some Atlantic salmon farmed in Norway. It is rated by the Seafood Watch as a “good alternative.” I have their app on my cell and I don’t buy any fish unless it is recommended by them.

As luck would have it, I had all the ingredients at home—even the fresh ones, lemon and rosemary. Apparently, capers don’t go bad, because they are in a brine of vinegar; so I was all set to prepare this delicious dish! What makes this recipe dummy proof is that you cook the fish in foil packets in a pan over the cooktop or just on the grill. It comes out very moist and tasty! I guarantee you won’t be disappointed!
Salmon with Lemon, Capers, & Rosemary

 

Salmon with Lemon, Capers, & Rosemary

Ingredients:

  • 4 (6 ounce) salmon fillets
  • ¼ cup organic extra-virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • ¼ cup lemon juice ( about 1 lemon)
  • ½ cup Marsala wine or white wine
  • 4 teaspoons capers
  • 4 pieces of aluminum foil

Directions:

  1. Brush the tops and bottoms of the fillets with olive oil. Sprinkle with salt, pepper, and rosemary. Place each piece of salmon in the center of the foil—large enough to fold and seal.
  2. Place two slices of lemon on each fillet, sprinkle with 1 tablespoon lemon juice and 2 tablespoons wine, and finally, add 1 teaspoon capers.
  3. Wrap up the fish tightly in the foil.
  4. Over medium-high heat in a large pan or over the grill, cook the fish for 10 minutes for 1-inch thick salmon. (I cooked my fish for 8 minutes, because it was thinner).
  5. Serve immediately in foil packets or remove from packets, making sure you pour all the juices over the fish.

 

Salmon with Lemon, Capers, & Rosemary

Salmon with Lemon, Capers, & Rosemary

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

One of my favorite vegetables is asparagus, so I’m very glad it is in season right now! I came across this delicious and healthy recipe on my Facebook feed. This wonderful salad is by Melissa Clark, New York Times Cooking. Since my cooking style is easy and organic when possible, I used canned organic Great Northern beans. But what makes this dish fabulous is the fresh tarragon, lemon and garlic dressing. I reduce the amount of salt and olive oil by half, so you may want to adjust it to your own personal tastes. You won’t be disappointed with this simple, flavorful and spring salad!

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

 

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

Ingredients:

  • 2 (15-ounce) cans organic Great Northern beans
  • ½ teaspoon sea salt
  • 1 pound asparagus
  • ½ cup tarragon leaves
  • 1 teaspoon packed finely grated lemon zest
  • 2 garlic cloves, peeled
  • ¼ teaspoon freshly ground black pepper
  • 1 large lemon + more to taste, juiced
  • ¼ cup organic extra-virgin olive oil

Directions:

  1. Trim off the tough ends of the asparagus. Boil or steam asparagus, until just cooked through, but still firm. Immediately place in a bowl of ice water. After 5 minutes, remove from the water and dry with paper towels. Slice on the diagonal into 1-inch pieces.
  2. Rinse beans with water and drain. Set aside.
  3. In a blender, add tarragon, lemon zest, garlic, salt, black pepper, and lemon juice. Blend together for 1 minute.
  4. In a large bowl, gently toss together beans and asparagus with dressing. Taste and add more lemon juice and salt, if needed.

 

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

Red Lentil Soup with Lemon

Red Lentil Soup with Lemon

I’ve been so busy lately that I haven’t had the time to blog in over a week! Finally today, I had the time to try this healthy and delicious red lentil soup. It contains my favorite spices, cumin and chili powder; and my favorite herb, cilantro. This recipe is by Melissa Clark, New York Times Cooking. It can be made with either chicken or vegetable broth. When I make this soup again, I will be cooking adding more lentils, since I prefer a thicker soup. This is incredibly easy to make and a very tasty to enjoy!

Red Lentil Soup with Lemon

Red Lentil Soup with Lemon

Ingredients:

  • 2 tablespoons organic extra-virgin olive oil
  • 1 large onion (about 1½ cups), chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Pinch of ground chili powder
  • 1 (48 ounce) package of organic chicken broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large organic carrot, peeled and diced
  • Juice of ½ lemon, more to taste
  • 3 tablespoons chopped fresh cilantro

Directions:

  1. Using a large pot, heat oil over medium-high heat. Add onion and garlic and sauté for about 4 minutes, until golden.
  2. Add tomato paste, cumin, salt, pepper and chili powder and cook for 2 minutes longer.
  3. Pour in broth and water. Add lentils and carrot. Bring to a boil and simmer for about 30 minutes, until lentils are soft. If needed, add more salt and pepper to taste.
  4. Using a regular blender or immersion blender, purée half the soup, then put it back into pot.
  5. If necessary, reheat soup. Add lemon and cilantro. Serve immediately. 4 servings.

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Lemon Cheesecake with Chocolate Crust

No Bake Lemon Cheesecake with Chocolate Crust

This is one of my favorite desserts to eat around the holiday season! It is light and lemony, has touches of color from the raspberries and raspberry purée and has a delicious chocolate crust. I love using Neufchâtel cheese, instead of cream cheese, because it has less fat. There is a difference between American Neufchâtel cheese and French Neufchâtel cheese. The American version is made from cream and pasteurized milk, while the original French cheese is made from raw whole milk. The chocolaty crust is made from Oreo cookie wafers crumbs. My husband and I have tasted several chocolate cookie wafers and we both agree that Nabisco’s Oreos make the best crust! This yummy lemon cheesecake is so simple to prepare, since there is no baking and only seven ingredients are used! 
No Bake Lemon Cheesecake with Chocolate Crust

Ingredients:

  • 1¼ cup Oreo cookie wafers crumbs (about 19 cookies with cream filling removed)
  • ⅔ cup + 2 tablespoons organic sugar
  • 6 tablespoons organic unsalted butter, melted
  • 2 (8-ounce) Neufchâtel cheese packages
  • ¼ cups fresh lemon juice
  • 2 teaspoons lemon zest
  • ½ cup heavy cream
  • 1 pint fresh raspberries

Directions:

  1. Crush cookie wafers in a food processor or use a rolling-pin to crush the wafers in a plastic sandwich bag. Using a medium bowl, mix cookie crumbs and 2 tablespoons sugar together. Add the butter and combine until crumb mixture holds together. Transfer mixture into a 8-inch springform pan and pat out evenly on the bottom. Place in the freezer while preparing the next step.
  2. Add cheese, lemon juice, zest and ⅔ cup sugar in a mixer or large bowl. Beat together until ingredients are well combined. Using a medium bowl, whip the cream until you get soft peaks. Fold whipped cream into cream cheese mixture. Remove crust from freezer and spread filling evenly into pan. Cover with plastic wrap and place in freezer for at least 30 minutes. Transfer to refrigerator for another 30 minutes, until it sets.
  3. Using a fine strainer, smash half the raspberries so that only the seeds are left in the strainer and you have purée in a small bowl. Transfer purée into a small squeezer bottle.  Serve cake with remaining raspberries and purée.

No Bake Lemon Cheesecake with Chocolate Crust

Organic Green Beans with Garlic and Lemon

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This is a simple and delicious green bean recipe with a “garlicky-lemony” flavor! It is a great vegetable side dish for meat, chicken or fish. People who are vegetarians or on gluten-free diets can enjoy this green bean dish as well!

Ingredients:

  • 1 pound organic green beans, ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons organic butter
  • 1 garlic clove, minced
  • 2 teaspoons lemon zest
  • Sea salt

Directions:

  1. Steam green beans until bright green and slightly crispy. Remove from heat and set aside.
  2. In a large nonstick frying pan, heat olive oil and butter over low-medium heat. Add garlic and stir frequently for about a minute, being careful not to let it brown,
  3. Add green beans and sauté for about 2 minutes. Add salt. Take off heat.
  4. Place beans in a serving dish and sprinkle lemon zest. Serves 4.