Originally found in Eating Well Magazine, Vicki put her own spin on this recipe and amped up the flavors. Purchase microwaveable brown rice, add some flavored salt and fresh ground pepper, and you have a great side in minutes. The recipe serves two, so double or triple for your needs.
Grilled Salmon with a Taste of India
Servings 2
Calories 350kcal
Ingredients
- 3/4 lb. fresh wild salmon - skin on
- 1 Tbsp extra virgin olive oil divided
- 1/4 + tsp flavored salt we used an herbal salt, divided
- 1/4 + tsp freshly ground pepper divided
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh cilantro
- 1/2 cup thinly sliced cucumber
- 1 1/2 Tbsp thinly sliced shallots
- 1 Tbsp lime juice
- 1/4 cup non-fat plain greek yogurt
- 1/8 tsp curry powder
Instructions
- Brush 1/2 Tbsp olive oil over the top of the salmon. Season with a 1/8 tsp each of salt and pepper or to your taste.
- Heat the grill and place salmon on oiled grates. The fish will take around 10 minutes to cook. Once your fish is cooked, use a spatula to take the fish right off the skin.
- While fish is cooking, combine dill, cilantro, cucumbers, shallots, 1/2 Tbsp olive oil and a little salt and pepper in a small bowl. Stir and keep in the refrigerator until ready to assemble your dish.
- Mix together the yogurt, lime juice, curry powder and 1/8+tsp. of both the salt and pepper.
- To assemble, take a teaspoon and place half of the yogurt sauce in the middle of each plate. With the back of your spoon, spread the yogurt in a semi-circle motion. Place salmon on top of the sauce. Top salmon with the cucumber mixture.
- Serve with a side of brown rice.
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Part of this recipe calls for raw corn which gives a nice crunch to this colorful side dish. It is served at room temperature, so it makes a perfect addition to your buffet table!
Sweet and Crunchy Mexican Corn Salad
Servings 12
Calories 233kcal
Ingredients
- 10 ears of corn husked
- 3 large shallots thinly sliced
- 1 red chili pepper seeded & thinly sliced
- 3/4 cup fresh lime juice
- kosher salt and freshly ground black pepper
- vegetable oil for grilling corn and 1/4 cup plus 2 tablespoons for recipe
- 8 oz. fresh queso fresco cheese crumbled
- 3/4 cup cilantro leaves chopped
Instructions
- Cut the corn from 2 of the ears and place in a large bowl.
- Add shallots, red chili pepper and lime juice to the raw corn and stir. Sprinkle with salt and pepper. Set aside.
- Brush remaining 8 ears of corn with vegetable oil and place on grill. Grill until you get a nice char on all sides of the corn.
- Remove from grill to cool. Slice kernels off the corn and add it to the raw corn bowl.
- Stir in oil, cheese and cilantro. Add additional salt and pepper to taste.
- Serve at room temperature.
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Not just another chicken recipe, a great one! This recipe calls for the Indian spice, garam masala, which is a unique ingredient to The Simple Celebration. Garam masala is a Northern Indian spice which means “hot spice blend.” It traditionally includes cinnamon, cumin, cloves, cardamom and black pepper. When mixed with yogurt and other herbs, this chicken dish will WOW your taste buds.
Tangy Indian Marinated Chicken
Servings 8
Ingredients
- 3 pounds boneless skinless chicken breasts
- 2 cups Greek plain yogurt do not use low-fat
- 3/4 cup coarsely chopped white onion
- 1 cup cilantro - with stems
- 1/3 cup extra virgin olive oil
- 6 garlic cloves minced
- 1 Tbsp plus 1 tsp fresh lime juice
- 1 Tbsp garam masala
- 1 tsp fresh ground pepper
- 2 tsp kosher salt
- 1 1/2 Tbsp fresh ginger minced
Instructions
- Take each chicken breast and cut in half lengthwise.
- Put the remaining ingredients in a blender and puree.
- Place chicken breasts in a glass baking dish and pour the marinade over chicken. Stir well to make sure chicken is coated on all sides.
- Cover with plastic wrap and refrigerate over night.
- Prepare grill with cooking spray.
- Remove chicken from marinade and shake off excess.
- Grill until cooked through.
Notes
Serve with rice pilaf and an arugula salad.