May 18, 2011

Peppery Seared Salmon with a Cucumber Dill Sauce

Salmon is one of my favorite fishes and this dish is very simple to execute. The salmon is seasoned with Grill Mates Montreal Steak seasoning then seared in a cast iron skillet and baked in the oven. The cool dill sauce is a great contrast to the peppery seasoning of the salmon. Remember, you will know when the salmon is done if when you poke a fork into the fish and then touch it to your lip, the fork should be just warm.


4 salmon fillets
2-3 T olive oil for searing
Grill Mate's Montreal Steak seasoning
Half of one cucumber, peeled and seeded
1/2 c sour cream
2 T mayonnaise
1/2c fresh dill chopped
season with salt and pepper


The dill sauce can be made ahead of time and refrigerated. Put the cucumber, sour cream, mayonnaise, dill salt and pepper in blender and blend until mixture is smooth. Set aside in the refrigerator.

Season fillets and sear in 2-3 T olive oil. Sear fish for 2-3 minutes on each side depending on the thickness of each piece. Place fish in baking dish and then place in preheated oven of 350 degrees. Bake the salmon for about 5 minutes. Remove and serve with the chilled cucumber sauce.


May 16, 2011

A Wrap for All Seasons...Flavorful Vegetable Wrap

I made this wrap for breakfast today but you can have it anytime. I simply sauteed leftover vegetable's I had in my frig with a little Lowry's seasoned salt and placed them on my Flatout which I had spread hummus on. Then I added fresh basil, some sliced avocado and a little bit of blue cheese crumbles and it came out delicious!!! Very easy and quick to make and it is very low calories because I sauteed the vegetables in a cooking spray.and the Flatouts are only 90 calories each. In this wrap I used eggplant and red onion but you can use any combination of veggies like asparagus, red pepper, mushrooms and so on

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