I made this for Matt’s 23rd birthday. It was during a heat wave, so it was perfect to not have the oven on, just the broiler for a bit. It is so flavorful and fresh!
Lime-Marinated Broiled Salmon (from Cooking Light)
1/4 cup fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon chopped fresh thyme
2 garlic cloves, chopped
4 (6-ounce) skinless salmon fillets (about 1 inch thick)
4 lime wedges
Place first 4 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add salmon, and seal and marinate in refrigerator 1 hour, turning bag occasionally.
Remove salmon from bag, discarding marinade. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes. Turn, and broil an additional 4 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.
This salad is so light and easy…definitely a welcome break from a traditional green salad.
Cucumber & Watercress Salad (courtesy Tyler Florence)
1 bunch of watercress, trimmed
1/2 cup chopped parsley
2 tablespoons honey
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
In a bowl, combine the cucumber, watercress and parsley.
In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.