- Bake the salmon
- Cook the frittata
- Marinate the onions
- Prep the rest of the salad
Tomato salmon salad
This salad is filling, refreshing and bursting with flavor. If you are not a cilantro lover you can leave it out. The key here is to use the freshest ingredients. If you are looking for high quality olive oil, Galilee Green is a premium boutique blend of unfiltered, cold pressed extra virgin olive oil shipped directly to your home from Israel. To order some of this special olive oil for yourself go to www.GalileeGreen.com
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 2 pounds salmon no skin
- 1/2 green spicy pepper sliced
- 4 lemons juiced
- 1 teaspoon sumac powder
- 1/4 teaspoon cinnamon
- 1/2 cup cilantro chopped
- 1 teaspoon salt pink Himalayan
- 1 purple onion thinly sliced
- 1 onion thinly sliced
- 2 tablespoons soy sauce
- 1/4 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 1/4 cup fresh mint stems removed and chopped
- 4 plum tomatoes sliced
- 1/4 cup cashews
Directions:
- Preheat oven to 425°F. Prepare a large baking dish with parchment paper.
- Add the salmon,juice from 1/2 a lemon, the spicy pepper, sumac, cinnamon, 1/4 cup of cilantro and 1/2 teaspoon of salt. Cover and cook for 15 minutes or until fish is just cooked through.
- In the meantime Add the remaining lemon juice, salt, cilantro, onions, soy sauce, oil, vinegar and mint to the serving bowl and let sit for ten minutes.
- Add tomatoes, cashews and salmon right before serve. Serve warm or room temperature or cold.
Spicy frittata
Frittata is an Italian dish made with fried beaten eggs, resembling a Spanish omelet. It is great for breakfast, lunch or dinner and reheats surprisingly well.
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 onions finely chopped
- 2 plum tomatoes finely chopped
- 4 cloves garlic roughly chopped
- 1/2 green spicy pepper finely chopped
- 1 1/2 teaspoons salt pink Himalayan
- 1/2 teaspoon garam masala spice blend
- 6 eggs beaten
- 1/4 cup cilantro chopped
- 1/4 cup fresh basil stems removed, chopped
Directions:
- Preheat oven to 350°F.
- Prepare a large oven safe skillet or saute pan on high heat. Add the olive oil and get hot.
- Add the onions and let cook for 3 minutes, mixing often.
- Add the tomatoes, garlic and spicy pepper and cook for 2 more minutes.
- Add the eggs, salt and garam masala and make sure the egg covers the whole pan. Sprinkle the cilantro and basil evenly on top.
- Cover and place in oven for 15 minutes. Serve hot or warm.
Notes & Tips:
Feel free to play around with this recipe, leaving out the spicy pepper, or adding your favorite cheese. If you are not a cilantro lover you can just leave it out!
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:
The frittata reheats shockingly well! If you have only a little bit left, pull it apart and put it in the salmon salad or in a new salad for a boost of protein! Add feta cheese for a salty cheesy combination!
