July 2, 2024
Saffron Salmon Kebabs & Asparagus
Ingredients
- 1/4 tsp Saffron (ground)
- 285g Salmon Fillet (skinless, cut into cubes)
- 1 Zucchini (small, sliced length-wise)
- 1 Lime (juiced, divided)
- 1/2 tsp Sea Salt (divided)
- 1 1/2 tbsps Extra Virgin Olive Oil (divided)
- 2 cups Asparagus (trimmed)
- 1/4 cup Coriander (leaves only, chopped)
- 1 tbsp Mint Leaves (chopped)
- 1 Garlic (cloves, minced)
- 4 Barbecue Skewers
Directions
- Add the ground saffron to a medium bowl. Add a splash of boiling water and let the saffron bloom for two minutes.
- Add the salmon cubes, zucchini, 1/2 of the lime juice, and 1/2 of the salt to the bowl with the bloomed saffron. Mix well. Thread the salmon and zucchini onto the skewers.
- Heat 1/3 of the oil in a cast-iron skillet over medium heat. Add the skewers to the skillet and cook for four to six minutes per side until cooked through. In the same skillet beside the skewers, cook the asparagus until charred, around eight to 10 minutes.
- Meanwhile, add the coriander, mint, garlic, remaining lime juice, remaining salt, and remaining oil to a bowl. Stir to combine.
- Divide the skewers and asparagus evenly between plates. Spoon the herb mixture on top and enjoy!
Nutrition Information - 1 serving
Cal: 328
Fat: 17g
Carbs: 11g
Sugars: 5g
Fibre: 4g
Protein: 36g
Salt: 713mg
In this bulletin we discuss updated information on the Ketogenic Diet. . .
Ingredients Salad 1 cup farro, dry ½ cup quinoa, dry 2 cups reduced-sodium vegetable broth (for cooking grains) 2 cups cooked chicken breast, diced or shredded 1 cucumber, diced 1 cup cherry tomatoes, halved 1 green bell pepper, diced ¾ cup canned corn, drained and rinsed ½ cup black olives, sliced ¼ cup red onion, finely diced 1 cup chickpeas, drained and rinsed ¼ cup fresh parsley, chopped ½ cup feta cheese, crumbled Dressing ¼ cup olive oil 3 tbsp red wine vinegar (or apple cider vinegar) 1 tsp Dijon mustard 1 tsp dried oregano 1–2 tsp honey or maple syrup (to taste) ½ tsp salt (adjust as needed) ¼ tsp black pepper Instructions Step 1 - Cook the grains Rinse farro and quinoa. Combine with vegetable broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook 20–25 minutes until tender. Drain any excess liquid and let cool slightly. Step 2- Prepare the salad base In a large bowl, add cooked grains, chicken, cucumber, tomatoes, bell pepper, corn, olives, red onion, chickpeas, and parsley. Step 3 - Make the dressing Whisk olive oil, vinegar, Dijon mustard, oregano, honey/maple syrup, salt, and pepper until smooth. Step 4 - Assemble Pour dressing over the salad and toss gently to combine. Sprinkle feta on top and mix lightly. Step 5 - Chill or serve Serve immediately or refrigerate 30–60 minutes to let flavors develop. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes Nutrient Value: Calories: 520 -560kcal | Protein: 38-42g | Fat: 20-23g | Carbohydrates: 48-52g | Fibre: 11 - 14g
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