Baked Honey Cilantro Lime Salmon in Foil
PREP TIME 5 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 25 MINUTES
SERVINGS 6 PEOPLE
1 large salmon fillet (see note)
salt and pepper, to taste
1/2 cup butter, melted (see note)
juice of 2 limes (plus one lime, thinly sliced)
4 tablespoons honey
1 tablespoon minced garlic
1/3 cup cilantro, roughly chopped
Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).
Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.
For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.
Makes 6 to 8 servings
2 carrots, peeled and julienned
1 small jicama (about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chile flakes
How to Make It
At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.
At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.
At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.
Cilantro Lime Salad
Prep Time 15 minutes
Calories 252 kcal
2 Tbsp. olive oil
2 Tbsp. lime juice
1/2 tsp. minced garlic 1 large clove
1/2 tsp. honey
1/4 tsp. salt
1/4 tsp. cumin
2 Tbsp. chopped cilantro
5 oz. package of arugula approx. 3-4 cups
2 cups halved cherry tomatoes 1 pint
2 medium avocados, diced
Add dressing ingredients to small container with a tight fitting lid.
Shake jar to emulsify dressing.
Toss arugula and tomatoes in dressing.
Gently fold in avocado and serve immediately.
FRESH PEACH MARGARITA
TOTAL TIME: 5 MINS
PREP TIME: 5 MINS
YIELD: 1 MARGARITA
1/3 cup fresh peach puree (*see instructions below*)
2 ounces silver tequila
1.5 ounces lime juice
1 ounce Triple Sec (or freshly-squeeze orange juice to make it lighter)
1 Tablespoon agave or honey
optional garish: rim salt and fresh peach slice
Add all ingredients together in a shaker. Shake for 15 seconds until combined. Serve over ice in a glass that has been rimmed with salt and garnished with a fresh peach slice.
*To make fresh peach puree, simply peel and pit a fresh peach and puree it in a blender until smooth. 1 medium peach = approximately 1/2 cup puree (but measure to be sure).
Chie-Lime Crab Salad with Tomato and Avocado
5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeño
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced ( 1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving
How to Make It
In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.
Mexican Vegetable Soup
Servings: 10 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
1 tablespoon olive oil
3 bell peppers diced (I used 1 red, 1 green, and 1 yellow)
1/2 red onion diced
1 jalapeño seeded and diced
3 cloves garlic minced or pressed
2 tablespoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (28 oz) can diced tomatoes
2 (4 oz) cans mild diced green chile pepper
8 cups vegetable broth
1 (15 oz) can corn drained
2 (15 oz) cans black beans rinsed and drained
1 zucchini diced
salt to taste
Heat oil over medium heat in a large soup pot.
Add in diced bell peppers, red onion, jalapeno, and a touch of salt.
Cook for 5 minutes, stirring occasionally.
Add in minced garlic and spices (ground cumin, oregano, cayenne).
Stir and cook for 60 seconds.
Add in diced tomatoes, green chiles, and vegetable broth.
Turn the heat up to high and bring to a boil.
Lower the heat, cover, and simmer for 10 minutes.
Add in beans, corn, and diced zucchini.
Re-cover and simmer for another 15 more minutes, or until the zucchini is tender.
Serve immediately with optional toppings!
Fresh Peach Salsa
1 lb tomatoes, diced 1 bell pepper (4 oz), seeded and finely diced 2 jalapenos, seeded and finely diced 1 medium onion, finely diced 1 1/2 lbs peaches, diced 1/2 bunch cilantro, chopped 2 Tbsp lime juice 1 1/2 tsp salt, or to taste 1/4 tsp freshly ground black pepper or to taste
Chop tomatoes and transfer them to a large bowl.
Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!
Pan Fried Bananas with Lechera
4 large bananas or 4 plantains (about 2 1/2 lbs.)
2 tablespoons cinnamon
2 tablespoons butter
6 ounces sweetened condensed milk (Lechera)
2 tablespoons sugar (optional)
Peel the bananas. Cut the banana in half then cut eat piece in half lengthwise.
Sprinkle the bananas with ground cinnamon.
Melt the butter in a large frying pan over medium heat.
Placed the cinnamon dusted bananas in the pan cinnamon side up.
Cook for 2 to 3 minutes on each side until the bananas are golden brown.
Place 4 slices of banana on a dessert plate then drizzle with the sweetened condensed milk. Serve warm.
Vegetable Quesadillas with Fresh Salsa
Makes 6 servings
4 medium plum tomatoes, diced
1/4 cup chopped red onion
1/4 cup fresh cilantro, chopped
1 teaspoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
1 tablespoon chopped chipotle chiles in adobo
4 fat-free 8-inch flour (or whole-wheat) tortillas
1 avocado, thinly sliced
4 cups baby spinach
1 cup reduced-fat shredded cheddar
In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.
Per 2 wedges: 277 calories, 8 g fat, 3 g saturated fat, 35 g carbohydrate, 7 g fiber, 13 g protein
Favorite Roasted Tomato & Leek Soup
3 pounds (1.3 kg) tomatoes
3 tbsp quality olive oil
1–2 leeks stalks
1–2 large yellow onions
2 cloves garlic
1 quart (32 oz, 946 ml) vegetable broth, low sodium
1 tsp red pepper flakes
1 bunch fresh basil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Optional (but highly recommended): 1 loaf sourdough bread
Preheat oven to 400 degrees
Cut tomatoes in halves or quarters and slice leeks. Toss with 1 tbsp olive oil and salt and pepper. Arrange on cookie sheet and roast for about 30 minutes.
While tomatoes and leeks are roasting, slice onions and garlic and cook in soup pot or dutch oven over medium heat until they begin to soften (about 5 minutes).
Add broth and red pepper. Simmer on medium-low heat about 5 minutes.
When tomatoes have roasted for about 30 minutes, add to soup pot (don’t forget the liquid on the cookie sheet!). Add basil and simmer for 15-20 minutes to combine flavors.
Using immersion blender, blend soup until smooth.
Add salt and pepper to taste and serve immediately with fresh sourdough bread.
Cilantro Lime Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
1 cup uncooked long-grain white rice
1 teaspoon butter