Tuesday, January 24, 2012

Lean and Green: Cilantro Lemon-Lime Salmon and Sauteed Veggies

 When I was a kid, I couldn't stand seafood.  Maybe it has something to do with growing up in sunny Southern California, then moving to this little coastal town at the age of 9 where everything was about seafood.  It was kinda like a seafood immersion program...and I balked.  Fast forward about 10 years, while in college, I started enjoying some shellfish dishes here and there, then slowly worked my way up to salmon, halibut, crab, lobster and even...*gasp* scallops!  I still don't like a strong fishy flavor, but I do love me some good seafood!  When a customer of my dads brought by some of his fresh caught Coho Salmon, we were thrilled!

My husband is a culinary genius (I may have mentioned this before).  Seriously, our kids' classmates are always asking, "Is your dad a chef?" because, well, you should see some of the lunches they get!  Gourmet meets convenience!  Again, genius.

Here is how this salmon titillated our taste buds: (I just wanted to say titillated!)
Glorious salmon, Cilantro, fresh (organic) Lime and Sal Con Limon (lemon salt) and garlic (oh wait, I forgot to put the garlic in the picture *forehead slam)

Dice up your cilantro and garlic

Tear off some sheets of aluminum foil  and lay out on your counter.  Sprinkle some lemon salt, lime zest, cilantro and garlic in the center of one sheet.

Lay your gorgeous salmon on top of the seasonings.

Sprinkle some more on top.

Squeeze some fresh lime juice over your salmon.

Then start folding: Bring the sides of your foil in to meet in the center (they should overlap).

Then fold the top over the center...

And fold the bottom over the top to make a nice little pouch.  Then flip your pouch over into the center of another foil sheet (so the seams are on the bottom) and fold again - so you have 2 layers of foil pouching.

Then place in a preheated 350 degree oven for about 7 min (or until fish is flaky and moist).


For our side dish, we sauteed broccoli and cauliflower (OH YUM!).
Spray a saute pan with PAM (or use a tsp or two of olive oil)

Sprinkle lightly with this - it's divine, but strong (and high in sodium), so use accordingly.

Add lots of pepper, ya know, if you're like us.  We like hair on our chests.

Plate salmon and veggies together and enjoy!

I sprinkled my salmon with a little low sodium soy sauce and Truvia (for a teryaki-like flavor) - it was AMAZING!  

Cilantro Lemon-Lime Salmon and Veggies
12 oz Salmon (fresh caught if you're lucky!)
1/4 cup Cilantro, chopped finely
1 heaping tsp Garlic, pressed (you can add to taste, we used about 1 tsp on each pouch)
1 Lime, zested and juiced
1 tsp Sal Con Limon (lemon salt)

Preheat over to 350 degrees.

Lay out 4 sheets of heavy duty aluminum foil (approx. 12" long).  Sprinkle some of your cilantro, lime zest, garlic and lemon salt down, then lay the salmon fillets (we had 2 each) on top of the seasoning.  Sprinkle more of the seasonings on top of the salmon then squeeze some lime juice over the fish.  Wrap your salmon up tightly into a pouch (see instructions above), flip pouch over onto new foil sheet and wrap again.

Bake in oven for about 7 minutes, or until fish is flaky, but moist.

Broccoli & Cauliflower Saute (we used frozen veggies)
1 1/2 cups Broccoli (florets and/or stems)
1 1/2 cups Cauliflower
Pepper (fresh cracked) to taste
Johnny's Seasoning Salt to taste (doesn't take much!)

Spray a stainless steel (or pan of choice) pan with PAM and set heat to medium.  Place broccoli and cauliflower in the pan and season to taste.  Saute until slightly wilted and warmed through.  Add PAM as needed.

Nutritional Information can be found here.

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1 comment:

Anonymous said...

Hi, I'm starting to look through your recipes. Thanks for sharing. You mention that your husband is a genius at kids' lunches. I would very much LOVE to see his suggestions and recipes for lunches that are healthy but hold up to being in a lunchbox all morning, meaning good enough that the kids still eat it!