|Salmon with Sweet and Spicy Rub via Food Network|
Spicy Baked Salmon adapted from Food Network
- Cooking Spray
- chili powder
- ground cumin
- freshly ground black pepper
- 2 (6-ounce) salmon fillets, skin and any pin bones removed
- olive oil
Preheat your oven to 350 and line your baking sheet with foil. Spray your foil lined baking sheet with non-stick spray. Rub each salmon fillet with olive oil and then sprinkle each with salt, pepper, cumin and chili powder.
Place salmon skin side down onto the foil lined baking sheet and bake for 20 mins. Serve!
|Grilled Peach, Chicken & Goat Cheese Salad via Eat, Live, Run|
Grilled Peach Salad with Honey White Balsamic Dressing slight adapted from Eat, Live, Run
about 8 cups mixed salad greens, washed and ready to use
1.5 yellow peaches, slightly firm to the touch
Fresh grated Parm
2 tbsp olive oil
1 tbsp white balsamic vinegar
1 tsp honey
tiny pinch of sea salt
Make the dressing first. In a small bowl, whisk together the white balsamic vinegar and the olive oil. Then, stir in the honey and and mix well. Add a pinch of salt. Set aside.
Preheat your grill to medium/high heat.
Slice peaches in half and discard pit. Place peaches, cut side down, on the preheated grill. Close lid and grill for about five minutes, checking occasionally. You want the peaches to soften and get those nice char lines across the bottom. Remove peaches when done and turn off the grill. Slice peaches thin.
To assemble salads put all ingredients into a bowl and toss with dressing. Leftover dressing should last a few days in the refrigerator.