I know this isn’t a very wintery recipe, but I crave fresh light meals once in a while! Don’t get me wrong, I do love my hearty comfort foods, but this is a nice change. I tweaked this a few times until I liked the combo of vegetables and the tangy-ness of the dressing. I do want to advise you to use wild caught and American fish. Fish is one of those things that sound healthy, but often will have sneaky additives that you don’t want in your body. I’ve been reading horror stories about tilapia and other commonly farm raised fish. If you are lucky enough to reside near the coast, I not only envy you for obvious reasons, but you have the advantage of enjoying fresh fish. As an upstate resident, don’t take it for granted!
Switch up your winter routine with a fresh twist on dinner tonight. Oh and did I mention this is FAST and EASY?? I guarantee it will be on your table within a half hour. Plus it will be such a great leftover lunch if you happen to have any leftovers!
1 lb. fresh cod or salmon
salt and pepper
4-5 cups baby kale
1 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
1 tbsp. dijon mustard
1 apple, chopped
1 tomato, chopped
1 cucumber, chopped
1 sweet potato, roasted (or poked with a fork and microwave on high for 3-4 minutes)
1 avocado, chopped
1. Juice 1/2 the lemon and add to the cod or salmon. Sprinkle the cod or salmon with salt and pepper. Broil the cod or salmon in the oven for 5-7 minutes or until the fish is cooked through.
2. In a small bowl, prepare the dressing by combining the olive oil, balsamic vinegar, honey and dijon mustard. Set aside.
3. Prepare the salad by mixing the baby kale, apple, tomato, cucumber, sweet potato, and avocado. Add the dressing to the salad.
4. Once the fish is done, top the salad with the fish-serve and enjoy!