I love food. Everything that’s bad for you, is pretty much my favorite.
Such a tragic love story.
In my quest for healthy living, its been incredibly difficult to discipline myself to healthy soups and salads. It’s not easy to make healthy eats when you have a husband with a palate for all the manliest, carb-filled, most delicious meals ever.
On top of all that, I hate spending longer in the kitchen than I need too- Cuz really-
So I always have to find or create interesting, nutritious, filling and easy to make meals…No biggie.
Today I made a stunner. A juicy, aromatic broiled salmon with a heaping side of a crisp cold quinoa and lentil salad.
So delicious, I could eat freely and not feel guilty. More importantly (and miraculously) the hubs actually loved it and wants this every single day from now on. Be careful what you wish for darling.
Broiled Herb Crusted Tandoori Salmon- 10 mins- Serves 2
2 Salmon Fillets
1 flat teaspoon of minced garlic
1/2 teaspoon Basil flakes
1/2 teaspoon Thyme flakes
1/2 teaspoon ground black pepper
pinch of salt
1/2 tablespoon fried onion (or finely chopped fresh onion)
1 1/2 tablespoon Tandoori Masala- if you want a more softer taste, use only 1 tablespoon (I use the Kissan Brand)
2-3 tablespoons olive oil
Mix all seasoning ingredients and oil together in a baking dish. Coat salmon fillets on both sides, gently massaging the herbs into the fillets.
Set oven to low broil, and dish in the oven for 10 minutes. After 10 minutes, change the broil setting to high and leave for another 5-10 minutes (checking frequently to make sure just the top gets nice and browned).
While those babies bake…..
Lentil and Quinoa Cilantro Salad
1 cup organic quinoa (cook with 2 cups chicken broth + 1 cup water)
1 can of lentils
1/2 cup diced cucumber
1/2 cup diced roma tomatoes
1/2 cup diced red onion
3 stalks chopped green onion
1 cup diced cilantro
1/4 cup virgin olive oil
3 ‘dashes’ of Herbamare seasoning (see how to make the substitute below)
1/2 tablespoon fresh minced garlic (or jarred)
Cook quinoa according to package directions- Substituting the chicken broth to water 2:1 ( so 2 cups broth per 1 cup water). Quinoa is easy to make but can get mushy if you don’t watch it. Check and stir it regularly, once you see the desired firmness you want of the grain- take off the lid and let the remaining water evaporate. Let cool and put in the fridge.
Except for the dressing ingredients, combine all the other fresh ingredients in a bowl and mix. Put in fridge to cool and crisp.
In a cup, combine dressing ingredients and mix well. Adjust taste accordingly by adding more Herbamare seasoning or lemon.
Just before serving- in the fresh ingredients bowl, mix in the dressing thoroughly. Add cooled quinoa and mix well.
The dressing coats the fresh ingredients to give the crisp, garlicky zest. The chicken flavour in the quinoa is a softening accent and compliments the taste!
Additional: Herbamare Seasoning Substitute
My brother got me completely addicted to Herbamare Seasoning, just a little bit on any salad makes a huge difference. Unfortunately it can be hard to find, so out of desperation one evening I made my own!
- 1/2 cup sea salt
- 1/4 cup dried parsley
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried basil
- 1 teaspoon celery seed
- 1 teaspoon marjoram
- 1 teaspoon dried kelp
- option**1/4 teaspoon chili powder
- Combine in processor (Magic Bullet <3) and blend until powdered
- Let the spices settle then pack in an airtight container.