Hello, hello!
Long time, no blog. Don't you worry, the distance has only given me time to cook up a few, wonderful ideas about how to enhance "Twenty-Fit and Fab" - stay tuned into the next couple of months!
As always, if there's any suggestions you have for the blog (article ideas, blog layout, new sections, etc.), don't hesitate to send me an e-mail at twentyfitandfab@yahoo.com.
As always, if there's any suggestions you have for the blog (article ideas, blog layout, new sections, etc.), don't hesitate to send me an e-mail at twentyfitandfab@yahoo.com.
Today's post is a short entry to fulfill my promise from last week's article, "Health drink recipe: watermelon mint fizz" (if you haven't read, the title is hyperlinked)! Though the watermelon mint fizz is simply fabulous on its own, why not pair it with a dish and call it a meal?!
Today on Courtney's Corner, we'll be doing just that.
Courtney dished up this fit and fab approved meal for you, that compliments the drink perfectly. Whether you plan to have a girls night in or date night with your man, this meal is impressive, yummy and easy to follow - you'll be Chef Courtney in no time!
Courtney dished up this fit and fab approved meal for you, that compliments the drink perfectly. Whether you plan to have a girls night in or date night with your man, this meal is impressive, yummy and easy to follow - you'll be Chef Courtney in no time!
Baked Beet Glazed Salmon with Nectarine and Apple Salsa
(2 Servings; 20-30 minutes combined prep and cook time)
Salmon
TWO 4-6 oz Salmon Fillet
1 small Beet, small dice
2 Tablespoons Fresh Orange Juice
Kosher Salt and Pepper
Preheat oven to 375 degrees
Cut off top and bottom of the beet and remove skin (using a potato peeler).
Dice the beets into a small dice and place into a sauce pan.
You'll notice your hands are now dyed purple. DON’T FREAK OUT!
Cut orange in half and squeeze 2 tablespoons orange juice into the sauce pan with beets. Take the the half of orange that you just squeezed and rub on hands. Bye Bye stained hands.
Save other half of orange.
Put sauce pan on stove and cook on a medium - low heat.
Sprinkle a little salt on the beets while cooking. Stir occasionally until the beets are tender and you have a small amount of dark, purple glaze. Turn off heat.
Brush glaze liberally on top of salmon fillets. SO PRETTY! Season the fillets with salt and pepper.
Place in oven for 8 to 12 minutes. If salmon is over cooked it looses all its color and is very dry.
What to look for: You will be able to flake salmon with a fork, yet it will place back nicely.
If the salmon is over done, when it is flaked it will stick up like a mohawk.
Salsa
1 small nectarine, medium dice
1/2 Granny Smith Apple, small dice
1/8 - 1/4 small red onion, minced
1/4 cucumber, minced
1/4 - 1/2 small jalapeño
1 teaspoon cilantro, minced
1-2 tablespoons fresh orange juice
Kosher Salt and Pepper to taste
Dice first 6 ingredients and add orange juice. Add salt and pepper to taste.
Place reserved beets on a plate. Place salmon on top. THEN Top with Nectarine and Apple Salsa
Pro Tip: Salt is meant to enhance the flavor of the food. When sampling your food and it tastes a little dull, more often than not, it is a salt issue.
We're using Kosher Salt. When using table salt (iodized salt), you must use sparingly. So sparingly. that it sits in your pantry for so long that you have to eventually throw it away :)
Iodized salt tastes very metallic and is a noticeable flavor in food. Yuck. So not Fab.
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