So this, my friends, is the 50th recipe I’m posting for the ELB. It’s a healthy lunch recipe – not a cheesecake, or a cake, or a dip!
Salmon and veggies! My son recently asked for salmon so I bought some at Pavillions. My usual recipe is lemon pepper seasoning then either pan fry in a little oil, or baked in the oven. Love the toasty, crisp edges!
I happen to have some cilantro and a lime on hand, though and I recalled bringing in some chicken marinated in Cilantro Lime (and Teriyaki, and Italian seasoning, and Taco, and Santa Maria!) for soccer game about a year ago. So cilantro lime salmon it is!
Paired with simple vegetables mixes – any you prefer, really! – and you have yourself a healthy but delicious meal!
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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
6-ounce center cut salmon fillet
1 lime, sliced into rounds
1/2 cup zucchini and broccoli (or bell peppers, snow peas, etc.)
1/2 tablespoon olive oil
salt and ground black pepper
1 tablespoons fresh cilantro, chopped
2 ELB cups rice
2 ELB cups water
1/2 teaspoon Knorr chicken and tomato powder
1/2 teaspoon Turmeric powder
2-3 ELB cups water for the base
1. Place a couple of slices of lime on the bottom of the big ELB bowl. Top with the salmon fillet.
2. Top with a couple more lime slices, and the vegetables. Drizzle with olive oil, then sprinkle with salt and pepper. Set on the ELB base.
3. Place rice in the smaller ELB bowl. Rinse rice and drain. Add 2 ELB cups water, and the seasonings. Place on top of the bigger bowl in the ELB.
4. Add 2 ELB cups of water to the base, cover and let steam until it shuts off, about 35 minutes. Check salmon and rice for doneness, adding more water and streaming until done if needed.
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