Want a fun and tasty dinner the kids can help you make? Try FIT's Chef Lizzie's Salmon Turtles recipe. This salmon recipe is extra-healthy because the fish is steamed. Chef Lizzie calls them salmon turtles because of the foil pouches used for steaming the fish. She learned this trick in the Girl Scouts. Mashed cauliflower makes a great side dish.
4 6-ounce salmon fillets
1/4 cup extra-virgin olive oil
1/2 tablespoon dried rosemary
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
Few pinches sea salt and cracked black pepper
4 pieces aluminum foil (large enough to fold over and seal each fillet)
Preheat oven 400 degrees.
- Rinse fish with water and pat dry.
- Brush both sides of fish pieces with olive oil and place them skin side down onto foil.
- Fold up foil edges slightly so liquids do not spill out.
- Season with salt, pepper and rosemary. Place 2 lemon slices and 1 tablespoon of lemon juice on top of each fillet.
- Wrap up fillets tightly in foil turtles.
Place foil turtles in a shallow cooking pan and bake for 12 minutes.
Let cool to touch. Unwrap turtles and place fish on plates.
Yield: 4 servings
7.1g Saturated Fat
Mashed cauliflower is a great replacement for mashed potatoes.
1 cauliflower head
4 cups low-sodium chicken broth
Sea salt and cracked black pepper, to taste
Small pat of butter
- Rinse the cauliflower.
- Cut it in 4 pieces and remove any large pieces of stem.
- Put cauliflower in a medium pot with broth. Add a couple of pinches of salt. If broth does not cover cauliflower, add water until it is covered.
Boil about 10 to 15 minutes until cauliflower is tender.
Spoon out cauliflower into a blender. Add a couple large spoons of broth to blender. Cover blender with lid. Blend on high until creamy. You may have to add more broth, a spoon at a time (do not add too much), until cauliflower blends.
Add a small pat of butter and pepper to serving bowls.
Yield: 4 servings
2.4g Saturated Fat