- Prep salad
- Make salmon
- Make salad dressing
Beet Roquefort salad
If you can’t find yellow beets, just make this with 1 extra red beet. This salad is so light and tastes just like something you would order in a restaurant and love but pay way too much for!
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Ingredients:
- 4 ounces frisee lettuce
- 1 red beet
- 1 yellow beet
- 2 granny smith apples cut into cubes
- 8 ounces roquefort cheese
- 2 lemons squeezed
- 1/4 cup extra virgin olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt pink Himalayan
Directions:
- Place beets in a medium sized pot covered in water. Boil for 40 minutes or until beets are soft. Run under cold water and peel. The skin should come right off. Slice.
- Add to bowl with lettuce, apples and cheese.
- In a separate jar mix the rest of the ingredients. Pour right before serve.
Notes & Tips:
If you are not a blue cheese fan, add brie cheese or goat cheese instead.
Salmon with rhubarb jam
Rhubarb is a species of plant that has pinkish stalks that are crisp like celery with a strong, tart taste and is often prepared as though it were a fruit. I decided to turn it into jam and thus became the inspiration to this salmon dish! If you cannot find rhubarb feel free to substitute fresh (or canned) pineapple instead
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Ingredients:
- 1 1/2 pounds salmon skin off, cut into even pieces
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 rhubarb stalks sliced
- 2 purple onions thinly sliced
- 1/2 chili pepper sliced
- 2 teaspoons fresh ginger peeled and zested
- 2 tablespoons worcestershire sauce or soy sauce or juice of 1 lime or lemon
- 2 tablespoons honey
- 1 cup fresh basil chopped
Directions:
- Sprinkle salt and pepper on the fish.
- Prepare a large nonstick sauté pan on high heat. Add 2 tablespoons of olive oil and get hot. Add rhubarb, onions and chili pepper and cook for 5 minutes, mixing often. Add the ginger, Worcestershire sauce and honey and mix well and move it all to one corner of the pan.
- Add the rest of the olive oil and get hot. Add the fish, face side down and place all the rhubarb jam on top of the pieces.
- Add ¾ cup of water and cover. Let cook for 7 minutes.
- Remove from pan and add fresh basil right before serve.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Make extra salad in advance with dressing on the side. Add any leftover salmon (pulled with the jam) and you will have the most flavor bursting lunch ever!
