Eat– for Good Health
Friends, this is going to be a busy day for me. This month I am teaching an online writing class, and I critique work daily. Also, I will bring dinner to a family who has an epileptic five-month-old daughter. Starting this afternoon at the hospital where she has eating tubes, the young mom and dad going to take turns being with her all day and all night. Baby is having tests done to determine many things, and one is surgery. For dinner, I’m making Chicken Cordon Bleu, couscous with chopped raw cashews, steamed green beans, toss salad, and rolls. (I have posted that recipe here previously.) Their nanny is going to transport food to them at the hospital. For their all-nighter, I’m packing Spicy Salmon Potato Salad in ice.
Ingredients serve one, multiply accordingly:
- 1 small potato ( 1 ¾- inch to 2 ½-inch diameter)
- 2 oz. salmon filet
- 1/4 medium red bell pepper
- 1/4 small onion
- 2 tsp. red wine vinegar
- 1 tsp. fresh lime juice
- 1/4 tsp. dried oregano
- 1 tbsp. fresh cilantro (coriander)
- 1/4 jalapeno pepper
- 1 cup mixed salad greens
- 1/3 tbsp. olive oil
Peel and cut potato into 1-inch cubes. Boil for about 15 minutes until tender, but not too soft. Drain and set aside to cool. Rinse and dry salad greens; place them on a serving plate. Rinse and pat dry salmon. Coat a skillet with cooking spray and cook salmon at medium heat for about 3-4 minutes per side until no longer translucent; remove from heat and set aside. Rinse and finely chop red pepper, onion, jalapeno, and cilantro; set aside. In a small bowl, whisk together vinegar, olive oil, lime juice and oregano until well blended. Flake salmon, add cooked potatoes, vegetables and mix thoroughly with the vinegar mixture. Place mixture on top of salad greens and serve.