Food recipes
Lettuce Leaf Salmon Salad
Lettuce Leaf Salmon Salad
Ingredients:
1 head of lettuce – red leaf, green leaf or mixed greens
2 – 3 salmon fillets depends on how many you are serving
1 – 2 cups of quinoa - depends on how many you are serving
1 English cucumber chopped (long skinny one wrapped in plastic)
2 tomatoes chopped
Olive oil, sea salt, juice from 2 – 3 limes, any other herbs you love
Kitchen Items Required:
Salad Spinner
Cutting Board
Knife
Rice Cooker
Glass Baking Dish
Other Options to Consider: Sometimes I change out the salmon and use another type of
fish. Whatever fish you choose you can prepare it the exact same way you see here.
Another option for this dish is to replace fish with a bean option. I use canned beans which
are already cooked – all you have to do is drain and rinse and you can add them directly to
the salad and it’s ready to go. Beans I love to use include garbanzo, and great northern.
Also you can add any additional raw vegetables to this salad that you love!
Salad Option to Consider: This meal is a salad.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. If Salmon is still frozen, soak filets in a sink filled with cool water – this will take
about 10 – 15 minutes.
3. Begin by making the quinoa – add quinoa to rice cooker pot. I do not usually rinse
quinoa because half of it ends up down the drain. Add double the amount of water
that you have quinoa (use 9.5 alkaline water if you have a water machine). Measure
the amount of water by putting your finger in the quinoa and filling the water to the
point on your finger that is double what the quinoa is. Turn quinoa on “Steam
setting”. It will cook on its own and it will stop on its own when it is done.
4. Pre-heat oven to 350 degrees for salmon.
5. Begin preparing salad either cut and clean head of lettuce or put pre-cut / pre-washed
lettuce into bowl.
6. Clean and cut cucumbers and tomatoes and add to salad.
7. Put thawed Salmon fillets in baking dish, add a little olive oil to each one. Season
with sea salt and fresh lime juice squeezed from the limes and add chopped cilantro
on top of each one.
8. Cover baking dish with tin foil and put salmon in oven 350 degrees for 20 minutes.
9. When quinoa and salmon are finished add them to salad. If salmon has skin, be sure
to remove it before adding to salad and once it is in salad break it up into small
pieces.
10. Season with olive oil, sea salt / Real salt and juice from freshly squeezed limes – mix
well and enjoy!
11. Cleanup consists of rice cooker pot, baking dish and salad bowl.
Noodles and Bok Choy
Yet another recipe that we just threw together one night because we did not have a lot of
time to cook and it turned out AMAZING! How does that continue to happen? Oh wait,
we know…it is good food it has to taste good.
Prep / Cooking Time: 5 minute prep, 20 minutes cooking
Ingredients:
1 head of lettuce – red leaf, green leaf or mixed greens
2 – 3 salmon fillets depends on how many you are serving
1 – 2 cups of quinoa - depends on how many you are serving
1 English cucumber chopped (long skinny one wrapped in plastic)
2 tomatoes chopped
Olive oil, sea salt, juice from 2 – 3 limes, any other herbs you love
Kitchen Items Required:
Salad Spinner
Cutting Board
Knife
Rice Cooker
Glass Baking Dish
Other Options to Consider: Sometimes I change out the salmon and use another type of
fish. Whatever fish you choose you can prepare it the exact same way you see here.
Another option for this dish is to replace fish with a bean option. I use canned beans which
are already cooked – all you have to do is drain and rinse and you can add them directly to
the salad and it’s ready to go. Beans I love to use include garbanzo, and great northern.
Also you can add any additional raw vegetables to this salad that you love!
Salad Option to Consider: This meal is a salad.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. If Salmon is still frozen, soak filets in a sink filled with cool water – this will take
about 10 – 15 minutes.
3. Begin by making the quinoa – add quinoa to rice cooker pot. I do not usually rinse
quinoa because half of it ends up down the drain. Add double the amount of water
that you have quinoa (use 9.5 alkaline water if you have a water machine). Measure
the amount of water by putting your finger in the quinoa and filling the water to the
point on your finger that is double what the quinoa is. Turn quinoa on “Steam
setting”. It will cook on its own and it will stop on its own when it is done.
4. Pre-heat oven to 350 degrees for salmon.
5. Begin preparing salad either cut and clean head of lettuce or put pre-cut / pre-washed
lettuce into bowl.
6. Clean and cut cucumbers and tomatoes and add to salad.
7. Put thawed Salmon fillets in baking dish, add a little olive oil to each one. Season
with sea salt and fresh lime juice squeezed from the limes and add chopped cilantro
on top of each one.
8. Cover baking dish with tin foil and put salmon in oven 350 degrees for 20 minutes.
9. When quinoa and salmon are finished add them to salad. If salmon has skin, be sure
to remove it before adding to salad and once it is in salad break it up into small
pieces.
10. Season with olive oil, sea salt / Real salt and juice from freshly squeezed limes – mix
well and enjoy!
11. Cleanup consists of rice cooker pot, baking dish and salad bowl.
Noodles and Bok Choy
Yet another recipe that we just threw together one night because we did not have a lot of
time to cook and it turned out AMAZING! How does that continue to happen? Oh wait,
we know…it is good food it has to taste good.
Prep / Cooking Time: 5 minute prep, 20 minutes cooking
Printed from https://recipe.bluelayer.org/recipe/74367/lettuce-leaf-salmon-salad