per serving
5 oz piece of salmon
2 cups zucchini, sliced thin
2 Tbsp fat (butter - diced, coconut oil, olive oil)
1/2 tsp dill
lemon juice
salt
parchment paper
Place zucchini on parchment paper*. Top with fat, and sprinkle with salt and dill (1/4 tsp per filet). Place salmon on zucchini (if skinless, place directly on top; if skin-on, nestle the salmon next to the zucchini). Sprinkle salmon with lemon juice and salt. Seal parchment paper. Bake at 350 for 15 min.
How To Wrap Fish in Parchment Paper (I don't use the egg wash)
*Foil packets also work!
Friday, June 15, 2012
Sausage & Kale Soup
I eat this soup for breakfast a lot, using leftover sausage mix.
4 cups beef or chicken broth
1 lb breakfast sausage, uncooked
4 leaves fresh kale, chopped
OR sliced squash/zucchini
salt to taste
Bring broth to boil. Scoop breakfast sausage into mini meatballs, and plop into boiling broth. Stir; cook until done, about 5 minutes. Add kale and simmer until kale is done to liking (a few minutes if you like it chewy, longer if you like it softened).
4 cups beef or chicken broth
1 lb breakfast sausage, uncooked
4 leaves fresh kale, chopped
OR sliced squash/zucchini
salt to taste
Bring broth to boil. Scoop breakfast sausage into mini meatballs, and plop into boiling broth. Stir; cook until done, about 5 minutes. Add kale and simmer until kale is done to liking (a few minutes if you like it chewy, longer if you like it softened).
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