If you search my blog for fish recipes salmon will come up most often! Other then white fish like sea beam (orada/dorade) baked in the oven salmon is the type of fish I feel most comfortable making as I made it so many times and on so many ways I know it will always come up great, also, it is the quickest and easiest to make which is always a bonus right? :)



How often do you prepare fish?

Bon appetite and please let me know if you have tried it and how you liked this recipe!

Citrus salmon salad is one of my favorite quick and easy weekday lunches. I usually eat lunch between going to the gym and my last few office hours before picking up my daughter from school so I only make dishes I can prepare and eat within 20 minutes.

This salad is rich in omega 3 acids, nutrients and vitamins so it is an ideal post-workout meal and it will certainly not leave you hungry. If you are missing carbs in this meal you can also add a handful of whole grain pasta to it.

INGREDIENTS

• 1 orange
• 2 small or 1 big avocado
• 9.5 oz smoked salmon
• 3 handfuls of arugula salad
• 1/4 cup fresh mint leaves (optional)
• 1/4 cup fresh dill leaves

• 1 tbsp olive oil
• 2 tsp fresh lemon juice
• salt per taste

DIRECTIONS 

1. Wash orange with baking soda and water ideally and set the zest aside. Cut the orange ends and peel the rest of the orange peel off, slice the orange into thin slices and set aside.
2. Add olive oil to the zest and then add the lemon juice. Add salt to taste and whisk the dressing well.
3. Mix the arugula, fresh mint and dill leaves together, add orange slides pour the dressing over the mixed salad.
4. Arrange the smoked salmon pieces over the salad.
5. Cut the avocado into large chunks and add it to the salad, gently mix ingredients with salad spoons and serve immediately.

Voila, ladies and gents! Enjoy your salad made in quick 5 min :)

This recipe as most of the recipes I recommend is super easy and healthy. My boyfriend asked me to make it again and again after I first time made this polenta, salmon combination with light cucumber and carrot salad. You can make all of this with a steak or different meat if you are not a salmon fan.

INGREDIENTS

Cucumber yogurt sauce: 0.5 cup greek yogurt (I used Fage) 1 garlic clove  1 tbsp lemon zest 1 tbsp lemon juice 1 cucumber salt & pepper
Carrot salad: 1/2 tea spoon of cumin seeds  1/4 tea spoon of ground turmeric  1 large carrot 1.5 tbsp of fresh chopped cilantro  1 tbsp of olive oil 1 tbsp of lemon juice
Salmon: 2 salmon fillets (1 per person) 1 tbsp olive oil or coconut oil sea salt & pepper
Polenta: 1.5 cup polenta 3 cups water

DIRECTIONS

Cucumber Yogurt Sauce
1. First prepare cucumber yogurt sauce as it requires 10-20 minutes of chill time in the fridge.  2. Combine thin sliced (peeled or well washed) cucumber, greek yogurt, grated garlic clove, lemon zest and lemon juice in a medium size bowl and gently steer with a spoon.  3. Season with salt & pepper per taste. This sauce keeps well in fridge for 1-3 days (without cucumber added) if you want to prepare it ahead.
Carrot Salad 
1. Toast cumin seeds for 1-2 minutes over medium heat, add ground turmeric for the last 20 seconds of these 2 minutes.  2. Add thin sliced carrot (I use vegetable peeler to peel it and then to slice it so slices end up paper thin and look preety on the plate), olive oil, cilantro and lemon juice.  3. Add sea salt & fresh ground pepper to taste.  
I usually just mix it all well right there in the pan over medium heat for 1 minute and then place it in a medium bowl, chill and serve. 
Salmon
1. Season salmon fillets with sea salt & fresh ground pepper to taste.  2. Heat olive or coconut oil over medium heat and grill salmon 3-4 minutes on each side until it gets nice color depending on thickness.  3. Bring 3 cups of water to boil and add 1.5 cup instant polenta. It's done in 1 minute! :)
I promise you if you love salmon you will adore this recipe! :)
XoXo