Citrus Salmon with Veggie Saute - Improv


It has been a long while since I participated in the Improv Cooking Challenge and I hope, I remember what we are supposed to do.  We will find out together.  Thanks Kristen for your welcome back and your leadership in the Improv Challenge.  You can find Kristen at the Frugal Antics of a Harried Homemaker.

 I don't think that I am a citrus person but in truth when I use any citrus flavor I enjoy the food.  Therefore, at first, when I heard that it was Lemon and Lime, I was not excited.  Adding to this, I found this out on Monday and had to come up with something, all in the middle of report cards, company, babysitting for my precious granddaughter and life in general.  I did come up with an interesting cake which I still plan to make.  It used a lemon-lime soda in the ingredients and that sounds like fun.

 I ended up with a salmon and vegetable dish with the main flavors as lemon and lime although I added a little orange juice as well.  The recipe is from Taste of Home although I made major changes to the vegetable part.

Ingredients:

3 salmon fillets
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange juice
1 teaspoon Herbs de Provence seasoning
1 medium sweet red peppers, sliced
1 medium sweet orange peppers, sliced
1 large red onion, halved and sliced
1 tablespoon olive oil
1 cup frozen cauliflower thawed
1 cup frozen broccoli thawed

Method:

Place salmon in a  9-in. baking dish; add lemon, lime and orange juices.

Sprinkle with  seasoning. 

Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

Meanwhile, in a large nonstick skillet coated with olive oil, saute  peppers and onion in oil for 3 minutes.

 Add the broccoli and cauliflower; cook and stir 3-4 minutes longer or just until vegetables reach desired doneness.  Serve with salmon. 

Eat and enjoy.

  Linked to Waste Not Want Not Wednesday    Foodie Friday

Comments

  1. MelodyMay 15, 2014 at 10:40 AM

    Oh! That salmon looks amazing & the veggies are making my mouth water! Yummmmmmmmm...

    ReplyDelete
  2. Cheese Curd In ParadiseMay 15, 2014 at 11:23 AM

    What a great refreshing spring meal! Yum!

    ReplyDelete
  3. Lynn GardnerMay 15, 2014 at 9:54 PM

    Oh, that looks totally yum. I love a good salmon recipe and yours sounds nice and summery.

    ReplyDelete
  4. KristenMay 16, 2014 at 12:03 PM

    Citrus and salmon is a wonderful combination. The entire meal looks delicious!

    ReplyDelete
  5. LesaMay 19, 2014 at 12:54 PM

    I love citrus on salmon. Great dish for this month's challenge.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more