Week 1: Wednesday

I chose Atlantic farm raised salmon (Ralphs $7.99 lb.) over wild caught Sockeye Salmon (Sprouts $7.99 lb.) this week. Atlantic salmon has a milder flavor and I really wanted the kids to try it. They ate the “pink fish”  with little drama and lots of quinoa.

The white corn from Sprouts was super sweet and juicy. I boiled the 2 cobs with 1 tbsp of salt for 15 minutes, sliced the kernels in chunks of the cob, tossed all the ingredients together and made this ‘dealicious’ salad (all ingredients except for the lime were on sale) to go with the salmon.

CORN, TOMATO, AVOCADO, GRAPE LIME SALAD

1 org avocado diced

1 cup org red grapes cut in halves

2 green onions thin sliced

2 med tomatoes diced

Corn kernel chunks from 2 cooked corn cobs

1 tbs of olive oil

1/2 teaspoon of salt

1/2 teaspoon of cayenne pepper (you can hold it if you don’t like it spicy)

juice of 1 lime

(It can be kept refrigerated overnight. The lime juice keeps the avocado from browning).

HONEY MUSTARD BAKED SALMON

1 pound of salmon

1/4 tsp salt

1 tsp of honey

1 tbs of honey mustard

1 tsp of Vegenaise (or your fav Mayo)

1/4 tsp of granulated onion

Place salmon skin down on a nonstick bake pan. Salt it. Mix all the remaining ingredients and spread it over the fish. Bake it at 380 covered with foil for 15 minutes. Uncover and bake it for 5 more minutes at 400. The mustard-mayo spread locks in the moisture and adds to the unique creamy texture of the salmon.

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