Watermelon Tomato Salad

• 5 cups (3/4-inch) seeded watermelon cubes
• 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1 small red onion, quartered and thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Romaine lettuce leaves (optional)
• Cracked black pepper to taste

Salmon Glaze

YIELD  

Serves 2

INGREDIENTS

1. • 2 tablespoons honey
   • 2 tablespoons soy sauce
   • 1 1/2 tablespoons fresh lime juice
   • 2 teaspoons Dijon mustard
   • 1 tablespoon water
   • 2 teaspoons vegetable oil
   • two 6-ounce pieces salmon fillet

PREPARATION

1. 1. In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

Parsley Sauce

Parsley Sauce

• 3 tablespoons finely chopped flat-leaf parsley
• 4 teaspoons capers
• 1 tablespoon finely minced scallion
• 1 teaspoon finely minced garlic
• ⅓ cup extra-virgin olive oil
• 2 pounds salmon fillets, cut in 6 portions
• Salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice
• Nutritional Information

PREPARATION

1. Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
2. Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
3. Season the salmon to taste with salt and pepper.
4. Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Grain Bowls, Salads

Grain Bowls, Salads
from Eating Well, May/June 2017

Dressings
1/3 Cup Olive Oil
citrus juice or vinegar (lemon, lime, orange)
2 tsp minced shallots
3/4 tsp salt
1/2 tsp pepper
Whisk in a large bowl

Grains
3 cups cooked
barley, bulgur, whole wheat couscous, farro, freekeh, kamut, millet quinoa, whole grain or wild rice, wheat berries

Produce
3 cups total
apples, berries, grapes, mangoes, melon, pears
artichoke, broccoli, cabbage, carrots, celery, corn, cucumbers, greens, peas, radishes, squash, zucchini, tomatoes

Protein
2 cups
beans, chicken, edamame, pork, scallops, shrimp, steak, tofu

Final Flourish
1/4 cup
Dried fruit: apricots, cranberries, dates, raisins
Herbs: basil, cilantro, dill, parsley
Nuts and Seeds: peanuts, pine nuts, pumpkin seeds, sunflower seeds, walnuts
Cheese: blue cheese, cheddar, feta, parmesan