By Liliana Moyano for Shine Latina
Now in the thick of summer, I like to make sure my fridge and I are bikini ready, so I went on a mission to buy healthy food options. Coriander powder was my first item. It's a condiment from a root similar to ginger, and it has a bright yellow color that blends with almost any dish. Besides, its great for cleansing the liver and clearing sinuses, and it's often used by abuelas to make cold remedies. Next, I moved to the produce section and made the bright decision of buying a huge bag of colorful bell peppers that, knowing me, would surely rot in my fridge. But, they looked so pretty I couldn't resist putting them in my shopping cart. So, I've managed to incorporate peppers into at least one of my meals this week. Tiny bell peppers are like toys; they are colorful, fun and you can play with them in many dishes. I have a very simple way of putting together these beautiful veggies with a filet of fresh salmon and a refreshing tropical salad.
I hope you enjoy it as much as I did.
Finish up with a refreshing mamey milkshake
1 medium salmon filet
4 small bell peppers, any color
1 garlic clove
1 tablespoon butter
Coriander to taste
Preheat oven to 350 degrees.
Mince the garlic clove and peppers until they almost look like a paste. Rub the paste on both sides of the salmon filet, and sprinkle with salt and coriander to taste. Melt the butter in the pan on high heat, and place the salmon filet in the pan cooking for one minute on each side. The paste will become almost part of the salmon. Then, place the salmon on a piece of foil paper and finish cooking for five more minutes in your conventional oven at 350 degrees. If you are cooking a small salmon filet make sure you don't overcook it, and check it after a few minutes. Remove the salmon from the foil wrap, serve on a plate and make sure you carefully pour any juices back onto the salmon. Finish with a lime wedge and serve with salads.
1 cup of spring mix
5 cherry tomatoes
¼ red onion sliced
6 oz. chopped watermelon
2 tablespoons feta cheese
¼ cup of mango nectar
1 whole lime
Cilantro to taste
Salt & pepper
1 tablespoon of olive oil
In a bowl, mix the greens, cherry tomatoes, diced onion and watermelon. In a small blender, pulse the mango nectar with the juice of one lime, a small bundle of cilantro, olive oil and salt and pepper to taste. Blend all the ingredients until the mixture turns green. Pour it over the salad.
2 tablespoons olive oil
4 large mushrooms diced
1 garlic clove minced
2 small bell peppers chopped, any color
4 cherry tomatoes
Heat 2 tablespoons of olive oil and garlic over high heat. Cook the garlic for about 30 - 45 seconds until it smells fragrant, but make sure it doesn't turn brown. Add the diced mushrooms, peppers and cherry tomatoes. Cook for six minutes stirring occasionally. Once the cherry tomatoes caramelize, turn off the heat.
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