Tag: side dish
Salmon and Avocado Salad
Salmon and Avocado Salad
I can’t say enough about how good this salad is. Salmon, tomatoes, avocado, and arugula tossed with a simple lemon vinaigrette dressing. It’s nutrient dense with protein, omega 3s, antioxidants such as vitamin A and lycopenes, and lots of healthy fats. It’s almost effortless to prepare and is filling enough to eat as your main course.
Ingredients
- 3 cups arugula
- 1 cup tomatoes seeded and diced
- 1 avocado cubed
- 8 oz salmon steak
- 1 tbsp olive oil
Dressing
- 1/4 cup lemon juice
- 2 tbsp white vinegar
- 4 garlic cloves minced
- 1 tbsp sugar
- 1/4 tsp salt
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a sauté pan over medium high heat. Cook the salmon steak for 5-6 minutes a side until it’s completely cooked through. Let cool. Peel the skin off. Remove any bones. Crumble and set aside.
- Mix together the dressing ingredients and set aside.
- Place the arugula in the bottom of a large bowl. Layer the crumbled salmon, avocado, and tomatoes across the top.
- Pour over the dressing. Now it’s for my favorite time: toss the salad.
Lemon Fennel Salad
Lemon Fennel Salad
This is a nice simple salad that pairs great with anything spicy, such as cosa-cosa camarao. The lemon dressing gives the fennel a tartness; almost similar to an apple.
Equipment
- mandolin
Ingredients
- 1 fennel bulb
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup parmesan cheese grated
- cracked black pepper
Instructions
- Thinly slice the fennel bulb on a mandolin. Chop the fennel frauns.
- Mix together the lemon juice, olive oil, and salt.
- Toss the fennel with the dressing. Then toss with the parmesan.
Check Rice (Instant Pot)
Check Rice (Instant Pot)
Check rice is commonly eaten as a side dish in Liberia and many other West African countries. Traditionally, it is made with just jute leaves, which are unavailable in the U.S. Spinach, and sometimes okra, are substituted to get that green color. Think of this as the equivalent of Mexican cilantro rice; same preparation, different ingredients to make it green.
Equipment
- instant pot
- food processor
Ingredients
- 2 cups basmati rice washed
- 3 tbsp vegetable oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 1/4 cup parsley
- 1 bunch spinach washed
- 1/2 tsp smoked paprika
- 1/4 tsp curry powder
- 2 cups water
- salt and pepper to taste
Instructions
- Turn the Instant Pot function to Sauté on medium heat. Heat up the oil. Add in the onions, garlic, and spices. Sauté for 3 minutes.
- Add in the rice. Sauté for 3 minutes.
- Add the spinach and parsley to a food processor and process. Add to the rice. Pour in the water. Turn the function to Pressure Cook on high for 4 minutes. Place the cover on and push start.
