Broiled Salmon with Corn and Barley Risotto

Alex doesn’t like fish. So needless to say, I have been lacking in omega 3 since moving in with him in April. This was my first attempt to convert him into a salmon lover and it was MUCH more successful than I expected. Who knew it would only take one delicious meal?!



2 salmon fillets

salt and pepper to taste

2 teaspoons lemon juice

2 1/2 cups chicken broth

2 1/2 cups water

cooking spray

1 onion, diced

2 cloves of garlic, minced

1 cup pot barley

1 cup frozen corn kernels

3 green onions, chopped

1/2 cup Parmesan cheese

1/4 cup fresh parsley

1/4 cup plain greek yogurt


1. In a large skillet, coat with cooking spray and cook onion and garlic until softened.

2. Add barley, cook stirring to coat.

3. Stir in corn and green onions. Add water and broth. Cook until creamy and barley is tender (about 45 minutes).

4. Stir in parmesan cheese, parsley, greek yogurt, 1 teaspoon lemon juice, salt and pepper.

5. Coat salmon with cooking spray, sprinkle with salt and pepper, and top with 1 teaspoon lemon juice.

6. Cook salmon on broil for 10 minutes or until cooked in the center.



Grilled Shrimp with Mango Coconut Rice Salad

I love summer produce. But, most of all I love mango. I was introduced to this amazing summer fruit by an old family friend at the ripe young age of 8 and I never looked back! I came across this recipe and I knew immediately it would be delicious and perfect for a hot summer day (which we have definitely had a few of lately).


Ingredients (makes 6 servings):

1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger

1 tablespoon soy sauce

4 teaspoons curry powder

1/8 teaspoon paprika

1/8 teaspoon ground cumin

1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)

2 cups water

2/3 cup coconut milk

1 1/4 cups uncooked jasmine

3/4 cup shredded carrot

2 cups diced peeled mango

1 1/2 cups diced red bell pepper

1/2 cup sliced green onions

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

2 tablespoons fresh lime juice

1/2 teaspoon salt


  1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
  2. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
  3. Prepare grill or grill pan to medium-high heat.
  4. Thread 6 shrimp onto each of 6 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

If you are looking for a few more vegetables to add to the plate you can quickly blanch something of your choice. I used green beans and asparagus, as they needed to be used up but bok choy would also work well. The shrimp skewer was topped with a simple mango salsa consisting of diced mango, red onion, red pepper, lime juice, and cilantro for an added freshness but the shrimp definitely have enough flavor to stand alone as well 🙂

Huevos Rancheros Verdes

A few weekends ago my friend Stephanie turned 23 and as per usual we celebrated over delicious food! Lucky for me, my friend Natalie was also in town for a visit 🙂 Wonderful people and things to celebrate equals experimentation in the kitchen (with hopes of culinary miracles).

We decided on brunch, which made it quite easy for me because I’ve been wanting to make Huevos Rancheros for ages now. I wanted a version that was lightened up because in my experience it has been a bit heavy and saucy. Needless to say, I found the perfect balance.



2 cups romaine lettuce, diced

1 green onion, diced

2 tablespoons fresh cilantro, chopped

1 teaspoon olive oil

2 teaspoons lime juice

salt and pepper to taste

1- 15 oz can pinto beans

1/2 cup tomatillo salsa

8, 6 inch corn tortillas (I got mine from the farmers market)

cooking spray

3/4 cup low fat cheddar cheese, shredded

4 eggs


1. Combine lettuce, green onion, oil, lemon juice, cilantro, salt and pepper in a bowl and set aside.

2. Combine beans and tomatillo salsa.

3. Coat both sides of each tortilla with cooking spray and assemble in overlapping pairs.

4. Spread 1/3 cup of bean mixture over each set of tortillas and top with shredded cheese. Bake for 10 minutes or until warm and cheese is melted.

5. Fry eggs in pan and season with salt and pepper.

6. To serve, top each tortilla with a fried egg and a generous heaping of the lettuce mixture.