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Slow-Roasted Chipotle Salmon with Pineapple Cilantro Rice

June 9, 2014


One of my favorite parts about getting older is seeing how my sisters and I have applied what my parents have taught us.   Growing up, family dinners were a nightly occurrence, and thus cooking has always been a big part of my (and my sisters) life.  I love that Taylor can open the fridge and put together a 5 star meal that not only is tasty but manages ONLY to be made with healthy ingredients… and then there is Kendall.  As you may have seen on her Instagram, is the queen of presentation and delicious meals. When she posted this picture last summer, I knew I needed to try this next time she was in a cooking mood.  Luckily for me, she was a couple weeks ago and whipped up this amazing dish – which I proceeded to document for next time I’m up to tackle this recipe.









*Mind you, she whipped this up after a long day of pool and sun… and all under an hour!  Everyone at the table couldn’t stop raving about it!  Also for those that don’t LOVE salmon, we made a couple servings with boneless, skinless chicken breasts, and it was just as big of a hit.



Southwestern Cobb Salad

May 12, 2014


I love dinners that transition well to lunches the next day.  Considering most recipes make enough for 4 people, I have to make sure to I really LOVE what I’m making (enough for a couple rounds of leftovers).  This salad is a great option! Super healthy, tons of Omega-3s, and under 400 calories per serving!


Southwestern Salmon Cobb Salad

adapted from Eating Well 

  • 1 lb wild salmon, skinned
  • 1 tablespoon adobo sauce framed canned chipotles + 1 tablespoon minced chipotle in adobe
  • 1/4 teaspoon salt
  • 1/2 cup Greek Yogurt or reduced fat sour cream
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 10 cups romaine lettuce
  • 1 avocado, diced
  • 1 bunch radishes, sliced
  • 2 cups cherry tomatos, halved
  • 1/2 cup crumbled blue cheese
  1. Make dressing by mixing greek yogurt/sour cream, vinegar, water, minced chipotles and 1/4 teaspoon salt.  Store in fridge until ready to use.
  2. Preheat grill to medium high heat.
  3. Divide salmon into 4 equal portions and brush with adobo sauce and sprinkle with salt.
  4. Grill salmon, turning once, until opaque – about 3 minutes per side.
  5. Divide greens, salmon and toppings among 4 plates (or 2 plates and 2 Tupperwares for tomorrow!). Serve dressing on the side and enjoy!


*In a pinch I buy honey smoked salmon portions at Whole Foods.  They can be served cold and are an easy addition to this salad if you don’t feel like grilling.

**If you are out of chipotles, I also recommend using dried chipotle powder in the dressing.

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Per Serving (according to 385 calories, 22 g far, 91 mg cholesterol; 13 g carbohydrate, 0 g added sugar; 37 g protein, 7 g fiber, 696 mg sodium, Nutritional bonuses – 85% daily value of Vitamin A, 62% DV of folate, 60% DV of Vitamin C, 42% DV of Potassium