FabulousFood4Tiff: Recipe Collection Update

 If you're looking to make a healthy meal at home, impress your friends or start off on the right foot with your in-laws - this recipe is it!  I made this last night and thought it met the standards for my FabulousFood4Tiff recipe book/food service.  It was easy to make, and tasted amazing! 

Lemon Salmon (total time: 20 minutes, 4 servings):

Ingredients:
-  4 small salmon fillets
-  1/4 cup extra-virgin olive oil
-  1/2 teaspoon salt (more or less for your taste)
-  1/2 teaspoon freshly ground black pepper (more or less for your taste)
-  1 tablespoon minced fresh rosemary leaves
-  3 lemons total
    -  8 lemon slices (about 2 lemons)
    -  1/4 cup lemon juice (about 1 lemon)
-  1/2 cup white wine (I used Chardonnay)
-  4 teaspoons capers
-  4 pieces of aluminum foil

Directions:
Pre-heat oven to 350 degrees.

Mix together the extra-virgin olive oil, salt, pepper and minced fresh rosemary.  Brush/coat each salmon fillet (front and back) with this mixture.  Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal, on a baking sheet.  Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers.  Wrap foil tightly around salmon to create packets.

Bake salmon in your oven for 10 - 15 minutes, depending on how large your fillets are.


Zucchini Salad (total time: 5 minutes, 4 servings):
This may sound weird, but trust me it's fresh and different!

Ingredients:
-  2 zucchinis (store in refrigerator)
-  Zest from 2 lemons in the salmon recipe above (may need another lemon for juice if none is left over)
-  10 - 20 teaspoons ricotta cheese (your choice to use low fat, part skim or whole milk)
-  Fresh parmesan cheese
-  Salt and pepper to taste

Directions:
While salmon is baking...

Cut the zucchinis into thin slices.  Spread out on the plate so that they are barely overlapping.  Squeeze lemon juice from 1 or 2 lemons over top.  Add 5 or so teaspoons of ricotta cheese to each plate.  Zest 1 or 2 lemons and sprinkle zest over each plate.  Add salt and pepper.  Top with a light sprinkle of parmesan cheese (parmesan missing from my photos - you can leave out if necessary).  Let sit until you add salmon to the plate.

Enjoy!
Lauren