Allergy Fighting Recipes

Roasted Salmon with Sautéed Greens    

roasted salmon over wilted greens

roasted salmon

 

Prep Time- 5 minutes    Cook Time- 10 minutes    Serves- 4 people

  • 1/4 cup balsamic vinegar  
  • 1 tsp. mustard powder
  • 2 T. brown sugar
  • 1/2 tsp. salt
  • 1 T. olive oil
  • 8 oz. baby spinach
  • 1-1/4 lb. salmon, cut into 4 pieces
  • 1 large red onion, cut into thin strips
  1. Preheat the broiler or grill.  In a small bowl, combine the vinegar, brown sugar, mustard, & salt.  Brush 1/2 of the mixture over the salmon.  Broil or grill until opaque about 4-5 mins, brushing with vinegar mixture after 2 minutes.
  2. Meanwhile heat the oil in a large skillet over medium heat.  Add the onion & cook until lightly browned, 2 mins.  Cover & cook until tender, 2 mins.  Add the spinach and cook  stirring until almost wilted, 1 minute.  Add the remaining vinegar mixture & cook stirring until spinach is wilted and sauce thinckens slightly, 1 minute.
  3. Divide the spinach mixture equally among 4 dinner plates.  Top each serving witha piece of salmon.

365 calories, 31grams protein, 13 grams carbohydrates, 2 grams fiber, 20 grams total fat, 4 grams sat. fat, 84 mg. cholesterol, 428 mg. sodium

(Recipe from Reader’s Digest FOOD Cures)

Pineapple Tango  (serves 2 people)     pineapple tango smoothie 

  • 1/2 c. pineapple juice
  • scant 1/2 c. water
  • generous 3/4 c. plain yogurt
  • 3/4 c. frozen pineapple chunks
  • Juice of 1 lemon
  • 3 T. brown sugar
  • 1 peach, cut into chunks & frozen

Pour the pineapple juice, lemon juice, & water into a food processor/blender.  Add sugar & yogurt & process until blended.  Add the peach & pineapple chunks & process until smooth.  Pour mixture into glasses and serve.

(Recipe from 100 BEST SMOOTHIES & JUICES)

                                   

 

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