Thursday, January 25, 2007

salmon with spinach and mustard seeds, served with roasted portobello caps and cauliflower and potato purée

Here's a delicious healthy meal ready in less than 30 minutes if you bake the salmon and the portobello caps at the same time! Proteins, omega-3 fatty acids, protective phytochemicals, and satisfying fibers are all combined in this appetizing plate.
The salmon is topped with a mixture of spinach and mustard seeds, while the portobello caps are topped with a little tasting parmesan. As you know, mashed potatoes are surely defined as a comforting side dish, but rarely as a very healthy choice... But, I've managed to make them healthier by mixing equal amount of cauliflower and unpeeled potatoes to boost their antioxidant and fiber content!
Give it a try and you won't regret it! Mmmmm!

Salmon with spinach and mustard seeds
2 servings

2-150 g (5oz) salmon fillet
4 cups baby spinach
1 tablespoon mustard seeds
salt and pepper to taste
  1. In a large skillet, cook the washed spinach.
  2. Drain well and chopped finely.
  3. Add the mustard seeds, salt and pepper.
  4. Spread on the salmon.
  5. Cook in a preheated oven at 450F for about 15 minutes.
Roasted portobello caps
2 servings

2 portobello mushrooms
2 tablespoons breadcrumbs
1 tablespoon shredded parmesan
1 teaspoon olive oil
salt and pepper
  1. Remove the stems of the portobello mushrooms.
  2. Roast the portobello in a preheated oven at 450F for 20 minutes.
  3. In a small bowl, combine the breadcrumbs, parmesan, olive oil, and salt and pepper.
  4. Sprinkle on the portobello caps.
  5. Cook 5 more minutes.
Cauliflower and potato purée
2 servings

1 medium potato, washed, but unpeeled
1 cups cauliflower florets
1 tablespoon butter
milk, to taste
  1. In a medium saucepan, cook the potato and cauliflower.
  2. Drain.
  3. Mash and add the butter and milk until the consistency is creamy.

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