Broiled Salmon with Rosemary [from www.skinnytaste.com]
- 24 oz or 4 pieces of salmon
- olive oil spray
- 2 tsp fresh lemon juice
- 2 tsp fresh, chopped rosemary
- 2 cloves garlic, minced
- salt and fresh pepper to taste
Combine lemon juice, rosemary, salt, pepper and garlic. Brush mixture onto fish.
Spray the rack of a broiler pan with olive oil spray and arrange the fish on it. Broil 4" from the heat until fish flakes easily when tested with a fork, approx. 4-6 minutes per 1/2" of thickness. If fish is more than 1" thick, gently turn it halfway through broiling.
Beets with Avocado and Orange [from www.runnersworld.com]
2 medium to large red beets (about 1 pound)
1 2-inch piece black licorice
4 tablespoons fruit vinegar (try raspberry)
1 teaspoon Dijon mustard
1 teaspoon wasabi paste
1/4 cup walnut oil
Salt and pepper to taste
1 orange, divided into segments and cut into bite-size pieces
1 avocado, medium dice
2 tablespoons chopped basil
Boil a pot of water. Add a splash of red-wine vinegar and the beets. Boil covered for 20 to 30 minutes, or until you can stick them with a fork and it comes out clean.
Meanwhile, put the licorice in the freezer to let it get rock hard.
When the beets are cooked, peel and chop them (while still warm) into bite-size pieces.
Whisk together the fruit vinegar, mustard, wasabi, and walnut oil. Toss beets in the mixture and season with salt and pepper. Fold in the orange, avocado, and basil.
Remove the licorice from the freezer and shave atop the salad as you would Parmesan cheese.
CALORIES PER SERVING: 169
CARBS: 15 G
FIBER: 4 G
PROTEIN: 2 G
FAT: 13 G
Dairy - NONE (drink a glass of skim milk with this dinner for total balance)
Vegetable/Fruits - beets, oranges
Whole grain/Fiber - beets
Protein - salmon
Healthy Fats - salmon, avacado