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Salmon with Strawberries, Oranges and Peppers 370.(Photo by: Courtesy)
Lightening the Hanukka load
These recipes for salmon and quinoa salad are easy to prepare and are so guiltless that you can have them with latkes too.
Although Hanukka has been so joyous and so delicious, our bodies are feeling a little overwhelmed from latkes and doughnuts each night. And although my family would be happy if these types of foods became an everyday item, I am feeling like lightening up might be the right thing to do. These two recipes are light and easy to prepare and are so guiltless that you can have them with latkes too. 

Salmon with Strawberries, Oranges and Peppers
Serves 4

•    1 salmon fillet
•    1 teaspoon kosher salt
•    ½ teaspoon black pepper
•    ¼ teaspoon garlic powder
•    1 small red bell pepper, julienne
•    1 small green bell pepper, julienne
•    1 medium onion, sliced thin
•    1 medium orange, sectioned and seeded
•    1 pint strawberries, cleaned and sliced
•    1/2 cup water
•    1/2 cup honey
•    1/2 cup chopped fresh fresh dill
•    4 cloves garlic, minced
•    2 tablespoons chopped green onion
•    2 lemons, juiced

Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with salt, pepper and garlic powder, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices.

Mix strawberries, water, honey, dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon.

Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.

Quinoa Salad with Cucumbers, Orange Zest, and Dried Cranberries
Serves 8

Quinoa Salad with Cucumbers, Orange Zest, Dried Cranberry

•    2 cups quinoa
•    2 1/2 cups chicken broth or vegetable stock
•    4 scallions, light and white green part only, thinly sliced
•    1/2 cup chopped dried cranberries or raisins
•    2 tablespoons rice vinegar
•    1/2 cup fresh orange juice
•    1 teaspoon grated orange zest
•    1 teaspoon Dijon mustard
•    3 tablespoons extra-virgin olive oil
•    1/4 teaspoon ground cumin
•    1 cucumber, peeled, halved, seeded and chopped
•    1/2 cup chopped flat-leaf parsley
•    Salt
•    Freshly ground black pepper

Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.

Place the cooled quinoa in a large bowl. Add the scallions, cranberries, rice vinegar, orange juice and zest, Dijon mustard, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
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