Taut Body Recipe: Citrus and Dill Steamed Salmon, Avocado Relish and Asparagus

Taut Body Recipe: Citrus and Dill Steamed Salmon, Avocado Relish and Asparagus

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(serving size: 6 oz salmon, ¼ cup avocado relish, 8 sprigs of asparagus)

RECIPE: CITRUS AND DILL STEAMED SALMON

Ingredients (recipe makes 2 servings)

  • 1 pound salmon fillet, cut into two 6 oz servings (once prepared, set one serving aside for next day lunch)
  • 2 oranges
  • 1 lemon
  • 2 Tbsp of extra virgin olive oil
  • 1.4 cup fresh dill
  • kosher salt and cracked pepper to taste

Directions

  1. Preheat oven to 350°F.
  2. Squeeze juice from 1 orange and ½ lemon and mix with dill, sea salt and olive oil.
  3. Place salmon and marinade in a ziplock back while you prep avocado relish and asparagus about 10 minutes.
  4. When ready to cook, place orange slices on the double up sheet of parchment paper and place salmon on top.
  5. Roll edges of paper to seal completely and place in a glass baking pan.
  6. Cook for 15 to 20 minutes depending on thickness of the fish. Pull out and let sit for another 3 minutes to keep steaming.
  7. Mix remaining ½ lemon and juice of one orange (set 1 Tbsp aside for avo relish) with 1 Tbsp of olive oil and serve with fresh dill and a sprinkle of sea salt.

RECIPE: AVOCADO RELISH

Ingredients (recipe makes 2 servings)

  • ½ avocado
  • 1 Tbsp of chopped onion
  • 1 Tbsp of chopped bell pepper
  • 1 tsp of red chili flakes (optional)
  • 1 Tbsp of orange juice.

Directions

  1. Mix together and serve on top of the salmon.

RECIPE: ASPARAGUS

Directions

  1. Steam or blanch 8 asparagus sprigs per person and serve. Drizzle with 1 teaspoon of balsamic for flavor and dash of salt.
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Taut Body Fitness Studio in Nairobi founded by Amy Selbach