Salmon Rolls

Ingredients

1 T olive oil
1 lb salmon fillet, skinless
2 ribs celery, finely chopped
1/2 red pepper, finely chopped
4 green onions, finely chopped
1/4 cup mayonnaise
3 T lemon juice
French bread or nice rolls/buns

Directions

Heat the olive oil in a nonstick pan over medium-high heat. Saute the salmon, 3 minutes on the first side and 4 minutes on the second. Transfer to a plate and let cool; crumble with a fork.

In a large bowl, combine vegetables, mayonnaise, and lemon juice. Stir to coat. Gently fold in salmon. Cover and refrigerate if desired.

Toast bread/rolls/buns. Sandwiches are extra yummy if you butter the bread, but you can skip the butter for a slightly healthier meal. Pile up as much salmon salad as the bread will hold. Serve.

(Recipe adapted from rachaelraymag.com)

Peach Salsa

Ingredients

4 large or 6 small peaches, peeled and finely chopped
1 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1/2 cup lime juice
1/8 cup olive oil
kosher or sea salt to taste

Directions

Mix all ingredients in a medium glass bowl. Cover and refrigerate until use; tastes best if made ahead of time so the flavours can meld. Good with chicken or flank steak. You can add a jalapeño, seeded and finely chopped, if you like it spicy.

Mexican Chicken, Beans, and Rice

Ingredients

1-1.5 lbs chicken breasts
1 jar salsa
2 cans black beans
shredded cheese (nacho cheese, monterey jack, or queso fresco are best)

Directions

Preheat oven to 325'. Slice chicken breasts in half laterally. Pour salsa into casserole dish, place chicken pieces on top. Cook for 25 minutes. Add black beans and cook for 10 more minutes. Sprinkle cheese on top and cook until melted, 2-5 minutes.

Additions

Serve with rice; can also add corn on the side or mixed in just before cheese.

Honey-Lime Chicken

Ingredients

1/3 cup coconut milk
2 T honey
1 T lime juice
1 lb or so chicken - thighs or breasts

Directions

Slice chicken in half laterally for faster cooking time. Mix coconut milk, honey, and lime in a large bowl. Add chicken and let marinate for 15 minutes or longer.

Preheat grill pan (one with ridges on the bottom is best) over medium heat. Add two tablespoons of vegetable oil and brush pan to coat well. Pour contents of bowl into pan and saute, turning every 2-3 minutes, until outside of chicken is golden brown.

Additions

This is nice with rice or coconut rice and with snow or snap peas (steam the peas separately, then add to saute pan for the last minute or so).

Note

This is a simplified, kid-friendly version of Five-Spice Chicken.

Simple Sauteed Shrimp

Ingredients

1 lb shrimp
2 T olive oil
2 T white wine
3 t parsley
a few cloves of garlic, smushed
1/2 t dried oregano

Directions

Combine all ingredients in a large bowl. Preheat nonstick pan on medium heat; add contents of bowl. Saute, stirring, until shrimp are pink. Mix in any additions and serve.

Additions

1 lb pasta - butterflies or linguine work well
snow peas, snap peas, or broccoli - steam first and add right at the end.