Thursday, July 12, 2012


So I have been trying really hard {sometimes not hard enough} to eat really clean the last week...some days are better then others {yesterday I had white carbs - white food is baaaaaaad, apparently}...but I am trying to find quick, cheap and healthy recipes {clean ones} to try out and to share with you guys so here is one that I have had saved in my bookmarks for quite a long while and decided that I will post it today! I will be trying this recipe out at some point soon {when it isn't +5000C outside} and if I remember; let you know how it turned out. :) It is suuuper easy though. 

Bon Appetit!

Onion and Cucumber Salad with Salmon
Even raw Viadlias are mild; here they're combined with flaked salmon, capers, and cuke in a salad substantial enough to be a meal, especially when offered with grilled bread. Red-wine vinegar can replace sherry vinegar; you'll want to then add a touch more honey to the dressing. For the easiest prep: After cutting the onion in half lengthwise through the root, remove the skin. Place cut side down and, with a chef's knife, thinly slice. 
{Everyday Food, July/August 2007}

Prep Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 4

3/4 pound skinless salmon fillet
Coarse salt and ground pepper
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon honey
1/2 Vidalia onion, very thinly sliced
1/2 seedless cucumber, thinly sliced
1 tablespoon nonpareil or very small capers, rinsed and drained

1. Preheat over to 450 degrees. Place salmon on a rimmed baking sheet; season with salt and pepper. Bake just until opaque throughout, 8 to 10 minutes. Using a fork, gently flake fish into bite-size pieces; let cool to room temperature. 

2. Meanwhile, in a medium bowl, whisk together vinegar, oil, and honey. Season with salt and pepper. Add salmon, onion, cucumber, and capers; toss to combine. Serve immediately, or refrigerate up to 4 hours. 

Lately I have been trying to find recipes that take NO time to make and this is a perfect example. Might even add some toasted foccacia to it. 


{Source: Everyday Food Website}

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