Sunday PM- Place two fresh salmon filets (Omega-3 powerhouses), in a Ziploc bag with a small amount of olive oil, lemon pepper, green onion, dill, fresh cilantro, white pepper and lime juice and refrigerate.
Monday PM- Chop fresh greens; red leaf, green leaf, arugula, romaine, and sprinkle with chopped hard-boiled eggs, carrots, apples, and almonds. Take salmon out of the bag and lay it on our trusty George Foreman and walk away for 8 minutes. Mind you, we’re at the six-minute mark when we put the salmon on the George Foreman. The next 8 minutes of salmon cooking is just enough time to uncork our favorite bottle of wine, change clothes, debrief school, feed the dog, you get it. There you have it, hot salmon and fresh salad ready in 15 minutes. (DO NOT THROW THE LEFTOVERS!)
Tuesday PM- According to plan, we will take some of the leftover salmon and mix it with ingredients for a version of our own pate’ - fat free mayo, mustard, red onion, dill relish, chopped fresh basil, hard-boiled egg, and jalapenos. That mixture from the heavens that took 6 minutes to combine is then to be spread on a toasted loaf of French bread, that was toasting during this process, adorned with assorted fresh romaine, raw spinach, cucumbers, tomatoes, and mozzarella cheese. We like to microwave each half of the loaf to make it softer to eat. Cut the halves into desired pieces and hand them out!
Wednesday PM- I’m sure you’re wondering if we’re getting tired of salmon by now - the answer is no. There’s actually one more meal to use it all up. With the left over mixture from Tuesday night’s pate’, we make wraps by filling butterhead lettuce and drizzling oyster sauce or peanut sauce to taste. By partnering these wraps with an Asian salad containing mixed greens, broken up Ramen noodles, sliced almonds, hard boiled eggs, and green onions, bathed in a vinaigrette with sesame oil, we enjoy a culturally diverse meal, that’s fresh, local, and protein rich. The prep time for this entire meal is less than 15 minutes. The fact is that we don’t even have to think about meals for a few days is priceless.
Our family depends on fresh, local, and healthy food. By combining our nutrient laden produce with Omega-3 packed salmon, we know that we’re living and eating Superior Fresh….
The Thursday-Sunday supper menu usually consists of a form of pizza with salmon (dough being from scratch, fat free ranch, red wine, fresh cut dill, parsley, basil, and thyme topped with red onion, hot peppers to taste, and mozzarella cheese), a night or two out, and leftovers. Greens, greens, more greens, and more salmon - so good.
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