Ingredients

MARINADE

3 Tbsp Olive oil
1 Tbsp Honey
2 Tbsp Lemon Juice
2 Tbsp Dried Herb Mix of Oregano and Basil
Pinch of crushed Red Pepper Flakes
Salt and Pepper

Roasted Salmon with Kale-Quinoa Salad

SALMON KEBABS

2 Lb Fresh Salmon Filet – cut into 1 inch cubes (preferably organic)
1 Zucchini – sliced into ½ inch rounds
1 Red Bell Pepper – chop into 1inch cubes
½ Red Onion – peel and the slices cut into 1 inch cubes
2 Lemons – seed it, thinly sliced

Superfoods to the rescue

SAUCE

1 cup Greek Yogurt – or any plain yogurt
2 garlic Cloves
2 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1 Tsp Raw Honey
Fresh Dill

Broccolini, Bacon and Blue Cheese Frittata

Instructions

In a small bowl mix together olive oil, honey, lemons, dried herbs, crushed pepper flakes and salt and pepper. Set aside

Slide alternately salmon cubes and vegetables on the skewers. Lay the prepared kebabs on parchment paper lined baking tray and brush all sides with the marinade. Let the spices infuse at least 30 minutes.

Spring Salad with Lemon Vinaigrette

Prepare BBQ for medium heat.

Grill for about 6 to 8 minutes or until fish becomes opaque. Start with 3 minutes on one side and gently turn over using stainless steel tongs (not plastic, because it can melt).

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March 6, 2017