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Baked Salmon with Bok Choy, Salad and Coconut Lime Mousse

Baked Salmon with Bok Choy, Salad and Coconut Lime Mousse

Ingredients

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Directions

For fish:
1. Heat oven to 475F. Place olive oil and butter in a skillet large enough to hold fish in a single layer.
2. Place in oven 3 minutes, until butter is melted.Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through.
3. Remove from skillet; tent with foil. Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.To make pure, blend peppers and salsa in a blender 30 seconds.
4. Top greens each with a piece of fish. Dollop pure over fish.

For salad:
5. Mix endive, snow peas, chickpeas and dressing. Serve with fish.

For dessert:
1. Using an electric mixer, beat together soft cream cheese and sweetener until smooth.
2. Slowly add lime juice, beating until creamy.
3. Beat in vanilla or coconut extract and heavy cream until fluffy.
4. Sprinkle with unsweetened coconut flakes and refrigerate until serving.