Salmon/Tilapia and a to die for side recipe

Coconut-Lime Tilapia

Zest of 3 limes
4 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
2 Tbsp + 1 tsp coconut oil, melted, divided
4 tilapia fillets (5 oz each)
8 cups fresh spinach
1/4 cup + 1 Tbsp lime juice

1. Heat a large frying pan over medium-high heat. In a small bowl, combine lime zest, garlic, salt, pepper, and 4 teaspoons coconut oil.

2. Coat tilapia fillets with the oil mixture on both sides. Place fillets, two at a time, in the pan and cook for 3 to 4 minutes per side, until golden and crisp.

3. In a large bowl, toss spinach with the remaining tablespoon of coconut oil and 1 tablespoon lime juice. Divide among four serving plates. To serve, top each plate with a fillet, and drizzle with lime juice.

 

 

 

Rosemary-and-Balsamic-Roasted Grapes and Olives

Serves 6

 

For this rustic antipasto dish, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving dish. Choose olives that haven’t been marinated or oil-cured.

• 2½ tsp. olive oil, plus more to grease pans
• 2½ tsp. chopped fresh rosemary, divided
• 1¼ cups walnut pieces
• ¼ tsp. kosher salt
• 1 Tbs. balsamic vinegar
• ½ tsp. agave nectar
• 1½ cups large red seedless grapes
• 1½ cups unpitted firm black and green olives, drained and patted dry

 

1. Preheat oven to 350°F. Grease 2 shallow baking dishes with oil.

2. Warm 2½ tsp. oil with 1 tsp. rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally. Remove from heat; stir in walnuts and salt. Spread nuts in 1 prepared baking dish.

3. Whisk together vinegar and agave nectar in bowl. Stir in grapes, olives, and remaining 1½ tsp. rosemary. Spread mixture in remaining baking dish.

4. Roast walnuts 9 to 12 minutes in oven, or until golden-brown. Remove, sprinkle with more kosher salt, if desired, and cool. Increase oven heat to 400°F. Roast olives and grapes 20 to 25 minutes, or until sauce is syrupy, stirring occasionally. Cool 10 minutes, stirring occasionally. Sprinkle walnut pieces over grapes and olives, and serve warm.

The coconut lime tilapia was light and refreshing.  I did not add that much spinach as it was only me eating it.

The rosemary balsamic roasted grapes and tomatoes was AMAZING.  Perfect blend of sweet, salty and nutty.  Loved this.  I halved it because again it was only me eating it.

Dijon Pecan Crusted Salmon

Original recipe makes 4 servings

Makes servings USMetricAdjust Recipe (Help)

• 1/4 cup butter, melted
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans

• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 15 to 20 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

This was phenominal!  I want to eat this every day.  I would cut back on the breadcrumbs a little next time.  I also put this under the broiler for a few minutes on high.  LOVE.  I paired with basmati rice and asparugus (I'm sure you can tell that I am huge asparagus fan!).