dinner at home

Salmon with Mango Salsa

Continuing with the "no meat Monday" trend, I made for my husband and I another salmon dish this week. I am trying to keep things exciting with all of the salmon so this time I did a fresh mango salsa on top. Salmon and most fish in general, are so healthy and provide loads of Omega-3's which our bodies need. I just feel better when I can have a delicious fresh fish dish compared to heavy meat and/or poultry. I encourage people to replace dinner with at least one seafood dish a week. Here is what I did.

Salmon topped with fresh mango salsa

  • Fresh salmon, around 3 ounces per person, skin and pin bones removed
  • 1 ripe mango, peeled and diced
  • 1/2 red onion, diced
  • juice of 1 lime
  • 1 tbsp olive oil or avocado oil plus more for drizzling
  • 1/8 tsp ground cumin
  • chopped fresh cilantro
  • salt and pepper

Preheat oven to 375. Prepare baking sheet with parchment paper. Drizzle salmon filets with olive oil or I used avocado oil. Sprinkle with salt. Bake for 12-15 minutes until center is cooked but slightly pink (cook all the way through if you prefer). In the meantime, combine mango, red onion, lime juice, olive oil or avocado oil, salt and pepper, cumin, and cilantro in bowl. Chill in fridge while fish finishes in oven. Top your warm salmon with the salsa and voila! Healthy, tasty, fresh seafood dinner. I put my over a bed of Israeli couscous seasoned with fresh chopped mint. Super simple. Enjoy!

Clean Eating Dinner Ideas

As my husband and I continue on the "no meat Monday" kick, this past week I made a dinner using fresh Atlantic salmon and a little side dish to satisfy our "carb" fix. I used cauliflower to make a crostini with a fresh topping of green beans. I infused the veggies with fresh herbs from my garden, which is loving all of the rain we are getting by the way. Recipes are below. Keep in mind that you can top the cauliflower "crostini" with anything that you would like, which is the beauty of this little guy. You can also use the cauliflower as a crust for your next homemade pizza! Yummy and guilt free.

Cauliflower Crostini

Cauliflower crust/crostini

  • 1 large head of cauliflower or 2 small heads (enough to make 2 cups)
  • 1 egg

Super simple here: Preheat oven to 425. Prepare a 10 inch round baking pan with non-stick cooking spray and set aside. You can also use a baking sheet and lay out parchment paper on top and spray. Remove florets and rinse. Add to food processor and process until fine, rice-like consistency. Put into microwave safe bowl and cover with plastic wrap. Microwave for 8-9 minutes. CAREFUL removing plastic wrap from bowl as escaping steam can burn you. Allow to cool in bowl. Once cooled, use a dish towel to remove all liquid from cauliflower. This will take a few rounds of squeezing. Once all water is drained, transfer back to bowl and incorporate the egg. Here is the part where you can add cheese um, yum, and seasoning. I had an Italian six blend in my fridge so I added it here along with some grated parmesan and salt and pepper. Go crazy and add whatever you would like! Once all combined, press into 10 inch baking pan or press out onto parchment paper on baking sheet into round or rectangle shape. Bake until crispy, about 15-20 minutes. I used a pizza cutter to cut into triangles and topped with my mixture of: blanched green beans tossed in olive oil, salt and pepper, lemon juice and fresh mint and basil. I smeared a ricotta cheese drizzled with olive oil onto the crostini first then topped. You can use marinated carrots, olives, snow peas, etc. here. Enjoy!