The past few months, we've been enjoying some pretty amazing dinners. I wish I could say it's because I suddenly became a more gourmet and creative chef, but let's be real - it's because we've been ordering from Sun Basket, the organic, farm-to-table meal delivery service! You may remember me raving about Sun Basket in this post, and if you follow me on Snapchat (@lindsaysurowitz), you've seen plenty of Sun Basket snaps. We're on our 11th week of Sun Basket deliveries, and I can't say enough great things about it. Every Tuesday, the beautiful box of ingredients gets delivered right to my front door and it's full of organic veggies, wild fish, grass-fed meat, exotic spices, and all of the instructions to make three delicious dinners in 30 minutes or less. I get so excited for my delivery every week! Anyway, the reason I'm going on and on about Sun Basket again is that today's recipe is inspired by one of the dinners we made recently. This Pan-Roasted Salmon with Mango Avocado Salsa is so vibrant, fresh, and flavorful and it only requires a few ingredients! It may look really impressive, but it's super easy to make, and you'll be in and out of the kitchen within a half hour, woohoo! You can choose to serve it with your favorite sides (veggies & quinoa would be great), but I loved it over a refreshing simple salad - the perfect summer meal.
1 mango, peeled and chopped into small cubes
1/2 avocado, cut into small cubes
1/2 red onion, diced
1 Persian cucumber, diced
Small bunch of cilantro, chopped
1/2 lime, zest and juice
2 tbsp extra virgin olive oil
Salt and pepper to taste
2 wild salmon fillets
- Start by making the salsa: Chop the mango, avo, onion, and cucumber (trying to chop everything around
the same size). Combine in a mixing bowl with the chopped cilantro. Add lime zest, lime juice,
and 1 tbsp olive oil. Mix well, season with salt and pepper to taste, and set aside.
- Season the salmon on both sides with salt and pepper. Heat 1 tbsp olive oil on a pan over medium heat.
- Cook salmon fillets until they are opaque and flakey, 3-5 minutes on each side, depending on thickness.
- Serve salmon (over a simple salad or on it's own) and top each fillet with mango avocado salsa. Enjoy!
This salsa would be amazing on anything. Serve it over your favorite type of fish, chicken, or with chips for the 4th of July, OR just eat it by the spoonful!
If you'd like to give Sun Basket a try, click here to get $30 off of your first order! You'll LOVE it!
Photos by Kristen Schellenberg
Sole en papillote - sounds pretty fancy right? En papillote literally means "in parchment" and basically, it's just a super easy way of cooking where you put all your ingredients in a parchment packet and bake it in the oven. Easy! It completely locks in flavors and moisture and makes the prep and cleanup of your meal a total breeze. My favorite en papillote recipes always use flaky white fish with juicy, seasonal veggies. Anytime I see this on a restaurant menu, I immediately order it because I know it has to be delicious and healthy - the fish gets cooked perfectly and all of the flavors from the herbs and veggies are heightened. I also love making this type of entree when I'm having friends over for dinner because 1, it's really easy and quick, and 2, each guest gets their own little packet and I kind of feel like I'm giving everyone their own yummy present.
So about a week ago, I realized my wedding is less than 4 months out. AHH!!! I decided it is officially time to get working on my bridal bod, but being on a diet is sooooo boring and annoying. I really wanted to come up with some fresh, new recipes that would make clean eating more exciting and fun, and this recipe is all that and more. These days I've been so beyond busy - wedding planning, renovating our condo (pics to come eventually!), working, going to pilates, and there's hardly been much time for cooking. Then I remembered the Fish En Papillote class I had last summer in Cooking School. Even with very little spare time, I can always whip up this type of recipe in 20 minutes flat and have a perfectly healthy and delicious dinner. It's packed with so much flavor and is a nice light, low-cal, and filling meal. You're absolutely going to love it all summer long . . . Whether you're working on your bridal bod, bikini bod, or just cleaning up your diet, wrapping it up en papillote makes healthy eating a breeze and I promise it will be your new go-to!
4 sole fillets (about 6 oz each)
1/2 tbsp extra virgin olive oil
2 cups cherry tomatoes (I used red and yellow) - halved
1 zucchini - thinly sliced and cut in half
1 clove garlic - chopped
2 tbsp freshly shaved parmesan
2 Dorot frozen basil cubes (or 1 1/2 tbsp chopped fresh basil)
Fresh thyme sprigs (at least 8)
Salt and pepper
+ 4 sheets of parchment paper
Feel free to make this recipe with any of your favorite seasonal veggies or any flaky white fish! Let me know how it goes!!
So a few weeks ago I tried out Giada's Lemon Cumin Chicken with Mint Pesto. The chicken was pretty good, but the PESTO - oh man, it was the best thing ever. I honestly could have eaten it with a spoon. I only resisted because we had another couple over. After I made it once, I had to make it over and over and I served it with all kinds of things - crackers, veggies, turkey-avocado roll ups, and even with my scrambled eggs and Ezekiel toast. So darn good. I only had one idea for dinner on Monday, and it was the Mint-Walnut Pesto. I based my whole meal around it, and turns out it was freaking delicious mixed up with some jumbo shrimp, cherry tomatoes, spinach, and cannellini beans. This is the perfect weeknight meal - you'll be in and out of the kitchen within 20 minutes and major bonus - you can make this all in one pan for minimal cleanup. Quick cooking, cleaning, and a healthy and filling meal . . . What could be better!?
How green and pretty is that? Here's how you're going to make the pesto (and then you're going to eat it on everything!) . . .
Modified from Giada's Mint Pesto
1 ½ packed cups (about 1 large bunch) fresh mint leaves
1 packed cup raw spinach
1/3 cup grated Parmesan cheese
1/4 cup chopped walnuts
1 garlic clove
Juice from 1/2 a lemon
1/4 cup extra virgin olive oil (start with a small amount, then add
more to get to desired consistency)
Salt and pepper to taste
It's that beautiful time of year again . . . the sun is shining, peonies are in season (and all over my apartment), and Farmer's Markets are bursting with tons of my favorite fruits and veggies (hello cherries, peaches, and juicy tomatoes!). I just can't get enough! All the produce looks more vibrant and the flavors are soo much tastier and fuller! I can't think of anything better to do than celebrate the brink of summer with some ridiculously fresh and flavorful summer salads. I got inspired when the June Cooking Light arrived in the mail - the whole issue is dedicated to summertime cooking and one salad in particular instantly made my stomach start growling . It was the Crab, Corn and Tomato Salad with Lemon-Basil Dressing. It just screeeaamed freshness, and after craving it for days on end, I finally went to the grocery store and got all the ingredients.
I have to say, it turned out even better than I had expected. It's a refreshing, light, and clean salad, and Mitch and I could not get enough. I think I'm going to have to remake it again tonight. The lemon, fresh basil, juicy tomatoes, sweet white corn, and of course the crab are unbeatable together. The combo of flavors is just perfection.
I started with the ingredients in the Cooking Light recipe, added avocado (duh!), and served it over a bed of baby kale. I changed up the preparation a bit and the whole process - from chopping to veggies to making the dressing to putting it together on the plate - took less than 10 minutes. TOTAL success. Get ready because this is about to be your go-to salad for the entire summer.
Adapted from Cooking Light's Crab, Corn, and Tomato Salad
Serves 4 (as an appetizer salad)
Doesn't get much easier than that, right!? For more summer cooking ideas, be sure to check out Cooking Light!
I’m feeling very crabby today. Super crabby. This is the crabbiest post you’ve seen on WNB yet and it’s all because of my ridiculously delicious Crabby Crab cakes, which I absolutely had to share with you all. Who out there doesn’t like crab cakes? I’m pretty confident that almost everyone alive loves crab cakes. If you don’t, you better make this recipe and reevaluate immediately. Whenever I see them at parties or especially at wedding cocktail hours, I make a beeline for them. Out of the way people, this girl needs her crab cakes! I rarely ever order them in restaurants because they usually come completely soaked with mayonnaise and packed with bread crumbs and miscellaneous nasty ingredients. That’s not how I do my crab cakes. I like them bursting at the seams with crab, and seasoned delicately with lemon, some spices, and fresh herbs. These babies are 95% crab – just how crab cakes should be!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.