'Easy, healthy, and good. I kind of just made this up as I went along, so I don't have very precise measurements, but I'll do the best I can.'
Ingredients:
2 fresh salmon fillets
Juice & zest of 1 lemon
about half a cup of low sodium chicken stock
1 big leek or 2 small ones, sliced
Half and half
salt and pepper to taste
olive oil
1. Season salmon with salt & pepper. Heat a tablespoon of olive oil in a pan over medium-high heat. Add salmon and cook through, about 3-5 minutes per side. Set aside on a plate and cover with foil to keep warm.
2. Heat a little more oil, if needed, in the pan. Add leeks and lemon zest and cook until softened, about 5 minutes.
3. Add stock and scrape any bits on the bottom of the pan, bring to a simmer, and reduce by about half, until it's thickened.
4. Add half and half and lemon juice, to taste, and cook until thickened a little more. Season to taste, but be careful with the salt, since the reduced stock may have added enough salt on it's own. Spoon over salmon.
Oven Baked Potato Chips
1-2 baking potatoes, sliced thinly into chips
Olive oil
Paprika
Dash of cayenne pepper
about a teaspoon of orregano
Garlic Powder
1. Preheat oven to 425 degrees.
2. Spray a baking sheet with cooking spray
3. Combine all ingredients in a bowl, adding enough olive oil to coat the potatoes and toss. Arrange on baking sheet in a single layer.
4. Bake for about 20 minutes, until golden and crispy. Be sure to watch for slices that cook faster than others and remove so as not to burn.
4. Serve with dipping sauce of choice. I made one with mayo, horseradish, a little mustard, salt, pepper, and some spices. Sounds weird, but it's good I promise.
For the spinach, I just sauteed it with some garlic and red pepper flakes, and added in some cannellini beans.
Enjoy!!! Yummy yum yummmm!!!
Receipe by
JESSICA VERDERAME