Here are a few new recipes I thought sounded amazing!!
Maple-Crusted Salmon & MIxed Greens
1 1/2 pounds fresh salmon filets
extra virgin olive oil
2 tablespoons maple syrup
6 cups baby lettuces, or mixed greens such as watercress or mache
1 red pepper seeded, cut into julienne and sauteed in olive oil
1 pound brown mushrooms, washed. dried very well, sliced and sauteed in butter and olive oil
3/4 cup healthy salad dressing
Preheat oven to 350 degrees. Brush sides and bottom of salmon with olive oil and place on non-stick baking sheet. Brush top of the salmon with maple syrup and sprinkle with salt an pepper. Bake at 350 for about 10 minutes. Place under broiler for another 2 minutes until just slightly browned. Meanwhile, mix greens with dressing and divide between four plates. Make a mound of red peppers and mushrooms on each plate. PLace a portion of salmon on each mound of greens, and pour pan juices over. Serve immediately.
Tuna Tahini Salad
2 large cans water-packed tuna, drained and flaked
1/4 tsp cayenne pepper
2 cups tahini sauce
4 medium onions, thinly sliced
melted butter and extra virgin olive oil
1/3 cup toasted pine nuts
cilantro sprigs for garnish
toasted, sprouted, or sourdough bread or sprouted crackers
Preheat oven to 375 degrees. Place the onions on an oiled cookie sheet, brush with mixture of butter and oil, and bake 375 until crispy. Mix tuna with cayenne pepper and 1 cup tahini sauce. Mound tuna on a plate. Scatter onions and pine nuts on top. Garnish with cilantro and serve with sprouted whole grain crackers and remaining tahini.