Healthy Meal #1 – Caribbean Salmon: A Taste of Summer in the Dead of Winter!
I’m starting this healthy meal series off with a yummy entrée that helps me pretend that my family and I don’t actually live in the desolate winter wasteland that is northern Illinois. It’s food trickery at its finest.
With a wonderful blend of summery flavors such as mango, coconut milk, salmon and dill, if I close my eyes while eating this meal, buried under three afghans and sitting in front of the fireplace and shining a sunlamp at my head, I can almost convince myself that I’m in warm and sunny Florida.
Oh. Wait a minute. That’s right, I actually am in sunny Florida!
We flew down here the other day to watch Logan’s Northwestern team kick some Tennessee football butt in the Tampa Outback Bowl. But, um, that didn’t quite happen. Frankly, our Wildcats were annihilated. They looked like a peewee football team on the field having lost to Tennessee with a final score of 45-6. And while it was in the 20’s back home, it was in the mid 80’s here. With enough humidity, I might add, to steam broccoli. Marching in a woolen band uniform in these temps could not have been a pleasant experience. Yet, somehow, my band boy kept smiling.
I’ll dish all about our trip sometime next week.
In the meantime, here’s how you can mentally transport yourself to Florida as well:
Recipe courtesy of: Good Housekeeping
- 1 14-oz. can coconut milk, shaken
- 2 cloves garlic, crushed with press
- 1/4 tsp. black pepper
- 1 lb. skinless, boneless salmon, cut into 1-in. cubes
- 1/2 tsp. salt
- 3 c. cooked rice
- 1 medium mango, finely chopped
- 3 c. arugula
- 1/4 c. fresh dill, loosely packed
Since these are healthy meals designed to fulfill New Year’s resolutions, I’ll include nutritional values for each recipe whenever I can lay my hands on them. If you want to lighten this dish up some more, I imagine that you could experiment with light coconut milk, or perhaps a blend of the two.
In 10-in. skillet, heat coconut milk, garlic, and black pepper to simmering on medium. Season salmon with salt; add to skillet. Cook 5 minutes or until salmon is done. Be sure not to overcook the salmon so it remains nice and succulent.
Toss rice with mango, arugula, and fresh dill. Serve salmon with rice.
And here’s the printable version for your printing pleasure.
|Prep time||35 minutes|
- 14oz can coconut milk (shaken)
- 2 cloves garlic
- 1/4 teaspoon black pepper
- 1lb skinless, boneless salmon (cut into 1)
- 1/2 teaspoon salt
- 3 cups cooked rice
- 1 mango (finely chopped)
- 3 cups arugula
- 1/4 cup fresh dill
|In 10-in. skillet, heat coconut milk, garlic, and black pepper to simmering on medium. Season salmon with salt; add to skillet. Cook 5 minutes or until salmon is done.|
|Toss rice with mango, arugula, and fresh dill. Serve salmon with rice.|
Hope you enjoyed this taste of summer in the deep, mid winter. I love the micro bursts of flavor from the mango, dill and garlic!
And, hey, share this recipe with your friends who may also have committed to eating healthfully.
Share the health!