garbanzopalooza

A blog by ordinary people about living an extraordinary life

Baked salmon with almond-lime sauce

Sorry it has been a few weeks since my last post.  Sometimes life gets a bit too busy.  Sometimes you need to stop and just go for a vacation 🙂  Just got back from a 5 day trip to Cancun, Mexico.  It was a great time to relax and recharge.  After the first day back in the office it was time to come home, workout (more on my adventures with P90X2 in a later post), and make a healthy dinner.  Tonights recipe comes from a recipe I found in a recent issue of Healthy Living Magazine.  I removed the olive oil from the recipe and the shallots.  The salmon was served along with some scallion jasmine rice and a salad.

Baked Salmon

Ingredients

  • 2 4oz salmon filets (I bought frozen, vacuum sealed filets and thawed them overnight in the fridge)
  • 1/8 cup of sliced almonds, chopped
  • juice of half a lime
  • 4 tablespoons of plain Greek yogurt
  • fresh parsley, chopped
  • salt, to season

Preheat the oven to 250F.  Line a pan with aluminum foil and spray with cooking spray.  Bake the salmon for 15-20 minutes, until slightly firm to touch.

Heat a non-stick skillet over medium-low heat.  Cook the almonds for 2-3 minutes, until fragrant.  Put in a bowl to cool.  Add the lime and Greek yogurt to the bowl.  Mix to combine, and season with salt.  

Top the salmon filets with the Greek yogurt sauce, and then top with parsley.

Scallion Jasmine Rice

Ingredients

  • 1 cup of jasmine rice
  • 1 3/4 cups of water
  • salt, to season
  • 2 scallions, chopped
  • 1/2 teaspoon of sesame seeds

Bring the water to boil and season with salt.  Add the rice, bring to a simmer, cover and cook for 15 minutes, until water is absorbed.  Stir in the scallions and sesame seeds.  Season rice with salt if desired.

Image

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This entry was posted on March 19, 2012 by in Uncategorized.
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