Salmon Zucchini Skewers with Yogurt Dipping Sauce

Salmon Zucchini Skewers
adapted from this recipe by Sara Forte

4 servings of Wild Salmon
2 lemons, sliced and seeded
1 large or 2 small zucchini
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1 Tbsp maple syrup
1/2 tsp salt
1/2 tsp. Italian seasoning



Yogurt Dip

1 garlic clove
1/4 tsp salt and pepper
3/4 C chopped English cucumber
zest of 1 lemon
1 Tbsp fresh dill
1 Tbsp fresh mint
1/2 C plain yogurt

1. Preheat the oven to 500F using just the broiler. Line a large baking sheet with parchment paper. 
2. Cut the salmon into cubes and thinly slice the zucchini
3. Thread the zucchini, lemons and salmon onto skewers. Lay the skewers on the prepared parchment paper.
4. In a small bowl, whisk together the olive oil, lemon juice, syrup, and seasonings. Brush the resulting sauce evenly over the skewers. 
5. Bake on the top rack in the preheated oven for about 8-10 minutes. Check the fish half way through and rotate the skewers. The fish should flake easily, but not be too dry. 
6. While the skewers are cooking, prepare the yogurt sauce. Mix all ingredients together in a food processor and pulse until you reach the desired consistency. I like it chunky. 

This works well with white fishes such as haddock as well. I loved this recipe so much I made it twice in 1 week. 

Mexican Brown Rice Salad

This salad is something you can make up and store in the fridge for several days. I would suggest adding the avocado and dressing just before serving. The original recipe was meant as a potluck layered salad which would look nice and colorful, but I couldn't be bothered to do that just for home. I'll definitely try it the next time I have to head to a party.

Mexican Brown Rice Salad

1 1/2 C brown rice or similar,  cooked according to package directions ( I used Tru Roots Sprouted Rice and Quinoa Blend)
1 clove garlic, minced
Juice from 1 lime
1.5 tsp ground cumin
3/4 tsp salt and pepper
1 tsp honey
hot pepper sauce to taste ( optional)
1/3 C extra virgin olive oil
1 avocado, cubed
1.5 C chopped red pepper
1 can black beans drained and rinsed
1 can corn, drained
1/2 C chopped green onion
1.5 C tomato 
1.5 C crumbled goat cheese
1/4 C snipped fresh cilantro

1. Whisk garlic, lime juice, cumin salt and pepper, honey, hot sauce (if using) , and oil to make dressing. Store in sealed container in fridge if not serving immediately. 
2. Place all other ingredients in a bowl and toss.
2. Bring the dressing to room temperature, shake, and add to salad just before serving.

Cornmeal Crusted Haddock and Kale Coucous

On a day like today when you don't feel like spending more than 15 minutes in the kitchen, this is a perfect meal. It is really fast and easy and even kid friendly.  

Cornmeal Crusted Haddock 
adapted from oven-fried fish from Better Homes and Gardens new Dieter's Cookbook 1997

2 fresh or frozen haddock fillets which have been thawed
3 Tbsp panko or bread crumbs
3 Tbsp cornmeal
1/4 tsp pepper
1 Tbsp canola or olive oil
1 egg white, slightly beaten

1. Rinse and pat dry fish
2. Line  baking pan with parchment paper
3, Stir together bread crumbs, panko, and pepper. Add oil and toss to combine
4. Brush fish with egg white, then dip the fish in cornmeal mixture.
5. Bake 500F for 8-10 minutes.



Kale Couscous

1 onion, chopped
1 yellow pepper, chopped
1 Tbsp olive oil
1 C water
1 C frozen kale
1 Tbsp fresh parsley
1 1/2 tsp fresh basil
1/2 tsp fresh oregano
1/4 tsp salt
fresh ground pepper to taste
2/3 C whole wheat couscous
handful of cherry tomatoes, halved
1/4 C crumbled goat cheese

1. In medium saucepan, heat oil and saute onion and yellow pepper until tender.
2. Carefully add water to pan. Stir in herbs, spices, and kale.
3. Bring mixture to a boil. Stir in couscous.
4. Remove from heat and let sit until liquid has absorbed ( about 5 minutes)
5. Top with tomatoes and goat cheese to serve.