Does this Sound like You?

Are you stuck in a workout rut? Having a hard time breaking free to hit the gym? I am ready to help change your life!
I will come to your home when it works for you! I will teach you WORKOUTS THAT WORK so you can meet achievable, life changing goals we establish together. My goal isn't to make you reliant on a personal trainer for the rest of your life. My goal is to show you how to make several small changes in how you move, eat and think which will make huge changes in how you live for the rest of your life!

Friday, August 19, 2011

Recipe: Salmon Burritos with Chili-Roasted Vegetables

Here's a great, healthy summer recipe. While the directions are for roasting in an oven, I think the salmon and the vegetables would be perfect on the grill for an early summer cookout.
·       1 lb. salmon fillet (about 1 in. thick), boned

·         2 Tbsp. olive oil

·         2 tsp. lime juice

·         4 cloves garlic, peeled and minced

·         1-1/2 tsp. ground dried chilies

·         1-1/2 tsp. salt

·         1 large sweet potato, peeled, quartered lengthwise, then sliced 1/4 in. thick

·         1 zucchini, halved lengthwise, then sliced 1/3 in. thick

·         1 red onion, peeled, halved lengthwise, and cut into 1/4-in.-thick wedges

·         1 fresh poblano chili, stemmed, seeded, and chopped

·         6 whole whole wheat flour tortillas (10 in. wide), warmed

·         Chopped cilantro, shredded cabbage, low-fat sour cream, and lime wedges

·         Aluminum foil

Preheat oven to 425 degrees. Line two 12-by-15-in. baking pans with aluminum foil. Whisk the olive oil, lime juice, garlic, ground dried chili, and salt together. Rinse salmon and pat dry. Brush flesh side of salmon with 2 Tbsp. of the lime-chili marinade. Set aside. In a medium bowl, toss the sweet potato, zucchini, onion, and chili with the remaining marinade. Arrange vegetables in a single layer on the baking pans. Roast vegetables for 10 minutes, then add salmon (skin-side down) to one pan and return to oven. Continue roasting until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part, 7 to 10 minutes. Remove skin from salmon and slice fillet into 6 equal portions. Spoon vegetable mixture equally onto warm tortillas. Top each with a piece of salmon and a little cilantro, cabbage, and sour cream.* Fold tortilla over the filling. Serve with more sour cream and the lime wedges. Makes 6 servings.

*Cut the sour cream from the recipe to remove all saturated fat from this meal.

Preparation Time: 25 minutes

Cooking Time: 20 minutes

No comments:

Post a Comment