Summer has arrived in Florida, and each day I’m trying to come up with something light and refreshing for my family’s dinner plate. This dish can be served as a side dish to a piece of grilled meat or just as a salad. I am lucky enough to have citrus trees in my yard, so I use them when making this delicious citrus dressing. Since I am in “packing mode” for our move back to California, I made a big batch of this to munch on while packing boxes. It’s versatile, uniquely refreshing, and a recipe I will definitely put in my recipe box.
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1- 1/2 Tb honey
1/2 tsp. salt, more to taste
5 Tb extra-virgin olive oil
Black pepper to taste
1 cup bulgur
1-1/2 cups boiling water
2 stalks celery, finely chopped
1/2 finely grated carrot
1/2 cup currants
1/4 cup raw sunflower seeds
2 Tb chopped fresh parsley
3 green onions, sliced thin
Prepare the dressing. In a small bowl, whisk together all of the ingredients. Add salt and pepper to taste. Set aside.
Prepare the bulgur. Place the bulgur in a heat-prof dish or small saucepan. Pour the boiling water over the bulgur and let it stand for 10 minutes, until tender but firm. Drain water from bulgur and fluff with a fork.
Add the celery, carrots, currants, sunflower seeds, green onion and parsley, tossing to distribute evenly. Pour the dressing over the bulgur, stirring until evenly mixed. Salt to taste and serve. Serves:4
With the holiday season in full swing and the selection of sweets at their peak, this is the perfect weekday meal to re-boot your healthy taste buds.
Honey and soy together have to be the perfect pair. Add in lime and fresh ginger and the flavors are elevated that much more. My kids love this salmon preparation and usually gobble it up before I can sit down with my dinner plate.
This recipe is also versatile because it delivers a grilled flavor without ever stepping outside to your grill (a benefit in the chilly winter months). If you are short on time, you can skip the herbs and simply baste the salmon with the yummy marinade and your prep time is even quicker.
1/2 cup packed cilantro leaves
2 tsp vegetable oil
1 tsp freshly grated ginger
Kosher salt and freshly ground pepper
4 center cut skin-on wild salmon filets
2 tsp fresh lime juice
2 tsp low-sodium soy sauce
2 tsp honey
Garnish: lime (optional)
Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
Place salmon on foil-lined baking sheet. With the skin side down, cut two, 3-inch long slits lengthwise through the salmon going about halfway into the salmon meat. Evenly stuff the slits with the herb mixture and season the top of the fish with salt and pepper.
Turn your oven to broil and position the oven rack about 4 to 5 inches below the heat source.
Stir together the lime juice, soy and honey until smooth. Baste the salmon with marinade and put in the oven to broil. Broil salmon, basting about 3 times (every 2 minutes) until the salmon is just cooked through. Total broil time should be about 7 to 8 minutes.
Garnish with lime and serve over Jasmine rice with a side of Edamame.
Courtesy of The Food Network, 2010