For the love of life.

in-my-mouth:

Salmon with Orzo and Sun-Dried Tomatoes

sarahsamudre:

Breakfast: Salmon, Brie & Grape Tomato Omelette (Taken with instagram)

• Four Eggs
• 1 tsp Milk
• 1 tsp Olive Oil
• 1/2 cup Grape Tomatoes
• Triple Creme Brie (also good: another triple creme, Delice de Bourgogne)
• Baked Salmon (5-6 ounce fillet of salmon, 1/4 onion, 3 slices apple, one clove garlic, salt and pepper. Preheat oven to 400F, place salmon on sheet of parchment paper. Place apples, onions, garlic and seasoning on top of salmon and twist up parchment paper. Bake for 15 minutes. Set aside for at least ten minutes before removing from skin, cutting into pieces and adding to omelette. Only use half and save the rest to top a midday salad.)

Mix until the eggs, olive oil and milk create a nice frothy mixture. Preheat your pan on medium heat for at least five minutes before adding the omelette. Grease your pan with your grease of choice (I use an organic cooking spray instead of butter). Once you’ve poured your egg mixture in, swirl it around so it evenly coats all sides of the pan. Keep doing this every 15 seconds until the omelette begins to firm up.

As it cooks, sprinkle with fresh dill, if you have some. Dried works just as well. Take triple creme brie, distribute down center of the omelette. Add freshly baked salmon and sliced grape tomatoes on top of the melting brie. Fold omelette in thirds, flip and either serve whole to one VERY hungry person, or cut in half while still on the pan, as I did. Leave it on the pan once it’s been halved for an extra 30 seconds. Then serve. 

I’ve been without coffee this year and this is the first morning I’ve felt this much energy since giving it up. It must be the salmon!

cravingsforfood:

Salmon burger with chips.

lovelylovelyfood:

Sesame-Crusted Salmon With Pondichery Peppers and Pomegranate 

(via lovelylovelyfood-deactivated201)

hello-delicious:

Smoked Salmon and Feta Couscous

Ingredients:
4 ounces Wild Smoked Salmon
2 cups cooked Whole Wheat Couscous
6 ounces Crumbled Feta Cheese
handful of Chopped Fresh Dill (reserve some for garnish)
a few tablespoons Chopped Fresh Chives (reserve some for garnish)
Black Pepper to taste
Garlic Salt to taste
Olive Oil
Optional: Roasted Baby Portobello or Crimini Mushroom Caps

Directions:
Cook couscous according to package directions -or- add 1 cup couscous to 1 1/2 cups boiling water. Take off heat and let it sit for about 5 minutes and fluff with a fork. Toss it in a bowl with some olive oil, garlic salt and pepper. Add smoked salmon, feta cheese, some dill and chives. Gently combine. Adjust seasonings to taste. Add more or less of any ingredient if you wish. Top each serving with additional feta, dill and chives for garnish.

For mushrooms, preheat broiler with oven rack 4″ away from heat source. Gently wipe clean mushroom caps.  Lightly spray both sides of mushrooms with olive oil, sprinkle on garlic salt and pepper. Place on a baking sheet. Broil for about 2 minutes gill side up. Flip and broil the mushroom tops another two minutes. Dump out any extra liquid from mushrooms. Scoop a small amount of couscous into each mushroom cap and garnish with feta, dill and chives.

Makes 4 servings

februaryviolet:

tasty bagel