Day 1: Salmon Vegetables Fruit Salad + Soy milk - 100 Low calorie and healthy breakfast ideas by 1818Lao
100 Low calorie and healthy breakfast ideas by 1818Lao
Day 1: Salmon Vegetables Fruit Salad + Soy milk
How to make Salmon Vegetables Fruit Salad?
Poached Salmon Fruit Salad with Raspberry Dressing
4 (6 oz each) wild Alaska Salmon fillet portions
2 cups white wine, low-sodium vegetable broth, or low-sodium, low-fat chicken broth
2 cups clam juice or fish stock
1 lemon, quartered
2 sprigs mint or parsley
1/2 cup mesclun salad greens or baby spinach
2 cups fresh pineapple cubes, well drained
1‒1/3 cups fresh organic raspberries
2 kiwis, peeled and sliced (or watermelon, large dice)
Few sprigs of cilantro (coriander) leaves, chopped
In a medium skillet or poacher, bring to a boil the wine, clam juice, lemon and mint sprigs. Add the salmon, reduce to a simmer, cover, and cook for 8‒10 minutes until cooked through. Remove salmon from poaching liquid. Cool to room temperature.
Arrange salad greens on each of four large dinner plates. Arrange salmon, pineapple, raspberries, and kiwi on the greens. Drizzle with Raspberry-Balsamic Dressing and sprinkle with chopped cilantro.
Raspberry Balsamic Dressing
1/2 cup frozen organic raspberries, thawed and pureed
1/4 cup balsamic vinegar
3 tablespoons organic extra virgin olive or macadamia nut oil
3 tablespoons shallots, minced
3 tablespoons fresh mint leaves, chopped
1 tablespoons raw honey
1/2 teaspoon kosher sea salt
1/8 teaspoon organic black pepper
Water, to thin dressing if needed
In a small bowl, whisk together the raspberries, balsamic vinegar, olive oil, shallots, mint leaves, honey, salt, and pepper.
How to make soy milk?
SUPPLIES:
Container for soaking beans
Blender
Butter Muslin or Nut Milk Bag
Heavy-bottom Pan
INGREDIENTS:
½ cup white soybeans
2-3 cups water for soaking
4 cups water for blending
Sugar to taste (optional)
INSTRUCTIONS:
Soak soybeans in 2-3 cups of water overnight.
Discard water and rinse soybeans.
Remove skins as best you can.
Add soybeans and 4 cups water to blender.
Blend until smooth.
Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk. Continue to step 7 if using the soy milk for making yogurt. Otherwise, cool and refrigerate.
Heat the strained milk in a heavy-bottom pan to 180ºF (82ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store.
Refrigerate up to 4 days.
Day 1: Salmon Vegetables Fruit Salad + Soy milk
How to make Salmon Vegetables Fruit Salad?
Poached Salmon Fruit Salad with Raspberry Dressing
4 (6 oz each) wild Alaska Salmon fillet portions
2 cups white wine, low-sodium vegetable broth, or low-sodium, low-fat chicken broth
2 cups clam juice or fish stock
1 lemon, quartered
2 sprigs mint or parsley
1/2 cup mesclun salad greens or baby spinach
2 cups fresh pineapple cubes, well drained
1‒1/3 cups fresh organic raspberries
2 kiwis, peeled and sliced (or watermelon, large dice)
Few sprigs of cilantro (coriander) leaves, chopped
In a medium skillet or poacher, bring to a boil the wine, clam juice, lemon and mint sprigs. Add the salmon, reduce to a simmer, cover, and cook for 8‒10 minutes until cooked through. Remove salmon from poaching liquid. Cool to room temperature.
Arrange salad greens on each of four large dinner plates. Arrange salmon, pineapple, raspberries, and kiwi on the greens. Drizzle with Raspberry-Balsamic Dressing and sprinkle with chopped cilantro.
Raspberry Balsamic Dressing
1/2 cup frozen organic raspberries, thawed and pureed
1/4 cup balsamic vinegar
3 tablespoons organic extra virgin olive or macadamia nut oil
3 tablespoons shallots, minced
3 tablespoons fresh mint leaves, chopped
1 tablespoons raw honey
1/2 teaspoon kosher sea salt
1/8 teaspoon organic black pepper
Water, to thin dressing if needed
In a small bowl, whisk together the raspberries, balsamic vinegar, olive oil, shallots, mint leaves, honey, salt, and pepper.
SUPPLIES:
Container for soaking beans
Blender
Butter Muslin or Nut Milk Bag
Heavy-bottom Pan
INGREDIENTS:
½ cup white soybeans
2-3 cups water for soaking
4 cups water for blending
Sugar to taste (optional)
INSTRUCTIONS:
Soak soybeans in 2-3 cups of water overnight.
Discard water and rinse soybeans.
Remove skins as best you can.
Add soybeans and 4 cups water to blender.
Blend until smooth.
Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk. Continue to step 7 if using the soy milk for making yogurt. Otherwise, cool and refrigerate.
Heat the strained milk in a heavy-bottom pan to 180ºF (82ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store.
Refrigerate up to 4 days.
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