Archive | June, 2015

Lobster and Stone Fruit Salad

26 Jun

Summer is time for sweet fresh fruit. This delicious salad has everything going for it. It is packed with flavor and contrasting textures and color. The fresh lobster and ripe stone fruit combined with white beans is an elegant and delicious meal for a hot summer day. I will defiantly make this again. 

  • 4 lobster tails
  • 2 peaches, diced
  • 2 plums, diced
  • 2 apricots, diced
  • 2 cans of white beans rinsed and drained
  • 1 pint cherry tomatoes cut in halves
  • 2 sprigs of basil
  • 1/2 tsp paprika
  • 1 tbs seasoned rice vinegar
  • 1/4 cup white cooking wine
  • 1/4 cup good quality olive oil
  • 1 tbs lime juice
  • 1 tbs lemon juice
  • fresh ground pepper and sea salt

Bring a large pot of water to boil. Poach the lobster tails for three minutes. Remove from the pot and drop into ice bath to chill. Peel the lobster and place in the fridge. Toss the beans, fruit and tomatoes with the vinegar, white wine, lemon and lime juice,  and olive oil. Season with ground pepper and sea salt. Place the bean and fruit mixture in center on large platter. Top with the lobster and basil leaves.

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Spicy Black Bean and Mango/Peach Salad

25 Jun

This salad is a great summer dish. It is easy and quick to make. You can use either mangos or peaches.  No cooking needed, and it provides enough protein from the beans for a great vegetarian meal.

  • can of black beans, drained and rinsed
  • 1 mango or 2 peaches, diced
  • 1 tbs chopped onion or green onion
  • 1/4 cup chopped fresh parsley
  • juice of 1/2 lime
  • 1 tbs diced pickled jalapeño
  • 1-2 tsp sriracha hot sauce

Mix all of the ingredients together and chill before serving.

 

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Foil Baked Asian Salmon

25 Jun

 

Fish baked in foil is one of the easiest ways to cook moist fish.  This salmon recipe is tasty and of course healthy, plus the great part is that there is no messy clean up.

  • 3 tbs  honey
  • 2 cloves garlic, minced
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1-2 teaspoon Sriracha
  • Freshly ground black pepper, to taste
  • large salmon filet, skin removed

Mix all of the sauce ingredients tougher. Line a baking dish with a oversize piece of foil. Place the salmon in the dish and pour the sauce over the fish. Wrap all four sides of foil together. Bake in 400 degree oven for 15 minutes.

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