Last Friday night was my boyfriends birthday and I wanted to make something special (yet incredibly healthy) for him. Living in Vancouver, Salmon is the obvious choice here, and lets face it….I love salmon. There are you many different ways to prepare and enjoy it, and one of my all time favourites its to slow cook it. Slow cooking salmon is fairly fool proof and also leaves the salmon incredibly moist and evenly cooked.
I decided to keep this dish fresh and clean by topping it with a strawberry mango mint salsa and pairing it with a quinoa salad.
-2 6 oz salmon filets -1/4 cup onions
-2 lemon – 1/2 cup beer (lager or pilsner)
– 4 tbs mint -1/c cup strawberries
-1/2 cup fresh mango -1 tbs olive oil
Preheat oven to 225 degrees F. Place salmon in a baking dish and place sliced onions on top. In a saucepan, combine olive oil, beer, 4 tbs fresh lemon juice and 2 tbs mint. Bring to a boil and then reduce heat to medium and cook for 8-10 minutes. Pour over salmon and then season filets with sea salt and pepper. Pop into the oven and bake for 20 minutes or until cooked through. (The salmon will still be quite pink in the middle, but rest assured it will be moist and delicious that way!) While salmon is cooking, dice mango and strawberries and combine with the remainder of mint. (If you want to add a bit of spice to the salsa, you can either use a little bit of a hot pepper, or some chilli flakes)
Plate salmon and top with Mango salsa and garnish with a fresh lemon slice.
-1 1/2 Cup cooked Quinoa -1 avocado
-1/4 cup fresh diced mango -1/4 cup shelled cooked edamame
– 1 tbs fresh mint – 1/2 tbs fresh lemon juice
Combine all ingredient together and eat as is or as a side to your favourite healthy dish!