Kim's Recipes

Kim’s Broiled Salmon Mustard-Dill Dijion

¼ cup Dijion Mustard

2 tsp honey

2 tsp fresh dill or 1 tsp dried

1 tsp yellow mustard seeds

4-6 oz Salmon Fillets

Mix first 4 ingredients together then spread mix over top of Salmon, place in broiler for about 4-5 minutes (until cooked to liking and depending on fillet thickness). Can garnish with caperberries and/or lemon slices.

Kim’s Pan Roasted Salmon
(or any other fish – Tilapia, Sole, Grouper, Tuna)
with Tomato Vinaigrette

1 pint grape tomatoes, halved

1 medium shallot, thinly sliced

1 tbsp drained capers

2 tbsp red wine vinegar EVOO

4-6 oz fish fillets Freshly ground pepper

2 tbsp canola oil 1 tbsp minced parsley

1 tbsp chopped basil

Place salmon in broiler and cook to liking. In a saute pan combine tomatoes with shallot, capers, vinegar, and canola oil & EVOO. Cook till tomatoes just soften, Pour mix over salmon or fish of choice sprinkle with parsley and basil, then serve.

Kim’s Oven Roasted Chicken

Chicken Breasts (1 serving per person – serving of chicken size of a deck of cards) Shallots Grape Tomatoes White Beans Chicken Stock Fresh Thyme Oregano

Preheat oven to 400. Place chicken on baking sheet and brush with olive oil and fresh pepper. Place in oven for 30 minutes. Cut shallots into ¼ pieces and ½ grape tomatoes and place on baking sheet and lightly rub with olive oil and pepper. Drain white beans from can. Saute beans in pan with chicken stock, fresh thyme, oregano. Add caramelized veggies to pan with beans and heat through, add pepper. Lay chicken on plate, spoon mix overtop and garnish with parsley.

Kim's Greenhouse Crabcakes

1 lb crabmeat 1/4 tsp curry powder 1 egg white 1/8 tsp ground red pepper 1 c finely chopped celery 2 tbsp chopped fresh chives 1 Tbsp lemon juice 1-2 tbsp unseasoned dried breadcrumbs or panko breadcrumbs 1/2 tsp white pepper 3 drops hot pepper sauce

Mix all ingredients in large bowl. Form into 8 patties. Heat patties in medium nonstick skillet over low heat until brown, 4-5 min per side. MAKES 8 servings - each serving 72 cal

Kim's Golden Mango Gazpacho

2 c mango chunks plus 1/2 c mango dice (1/2") about 3

7-oz mangoes total

1 c fresh squeezed orange juice

1/2 c pineapple dice (1/2")

1/2 c melon dice (1/2") any variety

1/2 c cucumber dice (1/2")

1/2 c papaya dice (1/2")

6 mint leaves chopped plus extra for garnish Fresh squeezed

1/2 of lime

1 drop hot pepper sauce

In blender combine mango chunks, OJ and puree. Pour through sieve into large bowl. Discard pulp. Combine diced mango, pineapple, melon, cucumber, papaya (reserving a little for garnish) and chopped mint in bowl with mango puree. Season to taste with lime juice and hot pepper sauce, and chill for at least 30 min. Serve cold in chilled bowls and garnish with mint leaves and reserved fruit dice. MAKES 6 (6oz) servings - each serving 82 cal

DESSERT IDEAS

Sugar Free chocolate and/or vanilla Jell-O Pudding individual servings. 1 packet per person. Can garnish with fresh fruit – berries and dab of whipped cream.