Tandoori Grilled Salmon with Summer Vegetables

Tandoori Grilled Salmon with
Summer Vegetables
Tandoori Grilled Salmon with
Summer Vegetables
Serves 4
Ingredients—Tandoori Grilled Salmon: 1/3 cup low-fat or nonfat vanilla yogurt; ¼ cup fresh parsley, chopped; ¼
cup fresh cilantro, chopped; 2 tbsp. fresh lemon juice; 1 tbsp. extra virgin olive oil; 2 garlic cloves, minced; 1-2 tbsp.
Simple Indulgence™ Tandoori Spice Seasoning Blend; ¼ tsp. salt; ¼ tsp. black pepper; 1 lb. salmon fillet; 1 lemon,
cut into wedges (optional)
Serves 4
Ingredients—Tandoori Grilled Salmon: 1/3 cup low-fat or nonfat vanilla yogurt; ¼ cup fresh parsley, chopped; ¼
cup fresh cilantro, chopped; 2 tbsp. fresh lemon juice; 1 tbsp. extra virgin olive oil; 2 garlic cloves, minced; 1-2 tbsp.
Simple Indulgence™ Tandoori Spice Seasoning Blend; ¼ tsp. salt; ¼ tsp. black pepper; 1 lb. salmon fillet; 1 lemon,
cut into wedges (optional)
In a 6-cup Wonderlier® Bowl using a Saucy Silicone Spatula, stir together the yogurt, parsley, cilantro, lemon juice,
olive oil, garlic, Simple Indulgence™ Tandoori Spice Seasoning Blend, salt and pepper. Reserve ¼ cup of the yogurt
herb mixture for sauce; cover and refrigerate. Place salmon fillet in a Season-Serve® Container, pour the remaining
yogurt herb mixture over the salmon and cover. Refrigerate for 30- 45 minutes, turning the container once. Preheat
grill to medium-high heat and oil the grill rack by holding an oiled folded paper towel with tongs and rubbing the rack.
Do not use cooking spray on a hot grill. Remove salmon from marinade, blotting any excess mixture off with a paper
towel. Place salmon onto the grill and cook uncovered for 7 minutes. Turn and continue grilling 6-8 more minutes or
until the fish flakes easily. Allow the yogurt herb mixture reserve to reach room temperature before using. To serve,
portion salmon into four servings, top each with reserved sauce, and garnish with lemon wedges.
In a 6-cup Wonderlier® Bowl using a Saucy Silicone Spatula, stir together the yogurt, parsley, cilantro, lemon juice,
olive oil, garlic, Simple Indulgence™ Tandoori Spice Seasoning Blend, salt and pepper. Reserve ¼ cup of the yogurt
herb mixture for sauce; cover and refrigerate. Place salmon fillet in a Season-Serve® Container, pour the remaining
yogurt herb mixture over the salmon and cover. Refrigerate for 30- 45 minutes, turning the container once. Preheat
grill to medium-high heat and oil the grill rack by holding an oiled folded paper towel with tongs and rubbing the rack.
Do not use cooking spray on a hot grill. Remove salmon from marinade, blotting any excess mixture off with a paper
towel. Place salmon onto the grill and cook uncovered for 7 minutes. Turn and continue grilling 6-8 more minutes or
until the fish flakes easily. Allow the yogurt herb mixture reserve to reach room temperature before using. To serve,
portion salmon into four servings, top each with reserved sauce, and garnish with lemon wedges.
Ingredients—Summer Vegetables: 1 tbsp. extra virgin olive oil; 5 oz. medium red onion, thinly sliced; ¾ cup chicken
stock, divided; ½ tbsp. or to taste Simple Indulgence™ Tandoori Spice Seasoning Blend; 8 oz. baby carrots, ends
trimmed; 8 oz. squash, cut into ½ -inch slices; 8 oz. zucchini, cut into ½ -inch slices; 8 oz. raw green beans, ends
trimmed; ½ lemon, zest (optional); 2 tbsp. parsley, chopped; salt and pepper, to taste.
Ingredients—Summer Vegetables: 1 tbsp. extra virgin olive oil; 5 oz. medium red onion, thinly sliced; ¾ cup chicken
stock, divided; ½ tbsp. or to taste Simple Indulgence™ Tandoori Spice Seasoning Blend; 8 oz. baby carrots, ends
trimmed; 8 oz. squash, cut into ½ -inch slices; 8 oz. zucchini, cut into ½ -inch slices; 8 oz. raw green beans, ends
trimmed; ½ lemon, zest (optional); 2 tbsp. parsley, chopped; salt and pepper, to taste.
Cut the vegetables using the Chef Series™ paring Knife. In a 9 ½” Chef Series™ Non-stick Fry Pan, warm olive
oil over medium heat. Add onions and cook until lightly browned. Add ½ cup of the chicken stock, and the Simple
Indulgence™ Tandoori Spice Seasoning Blend. Stir with the Saucy Silicone Spatula, cover and cook for 20 minutes.
Add the carrots, stir, cover and cook for 15 more minutes. Add the squash, zucchini, and remaining ¼ cup of stock,
seasoning with salt and pepper. Stir, cover and cook for an additional 10 minutes. Add the green beans, stir, cover
and cook for 10 more minutes. Garnish with lemon zest and chopped parsley.
Cut the vegetables using the Chef Series™ paring Knife. In a 9 ½” Chef Series™ Non-stick Fry Pan, warm olive
oil over medium heat. Add onions and cook until lightly browned. Add ½ cup of the chicken stock, and the Simple
Indulgence™ Tandoori Spice Seasoning Blend. Stir with the Saucy Silicone Spatula, cover and cook for 20 minutes.
Add the carrots, stir, cover and cook for 15 more minutes. Add the squash, zucchini, and remaining ¼ cup of stock,
seasoning with salt and pepper. Stir, cover and cook for an additional 10 minutes. Add the green beans, stir, cover
and cook for 10 more minutes. Garnish with lemon zest and chopped parsley.
Tandoori Grilled Salmon with
Summer Vegetables
Tandoori Grilled Salmon with
Summer Vegetables
Serves 4
Ingredients—Tandoori Grilled Salmon: 1/3 cup low-fat or nonfat vanilla yogurt; ¼ cup fresh parsley, chopped; ¼
cup fresh cilantro, chopped; 2 tbsp. fresh lemon juice; 1 tbsp. extra virgin olive oil; 2 garlic cloves, minced; 1-2 tbsp.
Simple Indulgence™ Tandoori Spice Seasoning Blend; ¼ tsp. salt; ¼ tsp. black pepper; 1 lb. salmon fillet; 1 lemon,
cut into wedges (optional)
Serves 4
Ingredients—Tandoori Grilled Salmon: 1/3 cup low-fat or nonfat vanilla yogurt; ¼ cup fresh parsley, chopped; ¼
cup fresh cilantro, chopped; 2 tbsp. fresh lemon juice; 1 tbsp. extra virgin olive oil; 2 garlic cloves, minced; 1-2 tbsp.
Simple Indulgence™ Tandoori Spice Seasoning Blend; ¼ tsp. salt; ¼ tsp. black pepper; 1 lb. salmon fillet; 1 lemon,
cut into wedges (optional)
In a 6-cup Wonderlier® Bowl using a Saucy Silicone Spatula, stir together the yogurt, parsley, cilantro, lemon juice,
olive oil, garlic, Simple Indulgence™ Tandoori Spice Seasoning Blend, salt and pepper. Reserve ¼ cup of the yogurt
herb mixture for sauce; cover and refrigerate. Place salmon fillet in a Season-Serve® Container, pour the remaining
yogurt herb mixture over the salmon and cover. Refrigerate for 30- 45 minutes, turning the container once. Preheat
grill to medium-high heat and oil the grill rack by holding an oiled folded paper towel with tongs and rubbing the rack.
Do not use cooking spray on a hot grill. Remove salmon from marinade, blotting any excess mixture off with a paper
towel. Place salmon onto the grill and cook uncovered for 7 minutes. Turn and continue grilling 6-8 more minutes or
until the fish flakes easily. Allow the yogurt herb mixture reserve to reach room temperature before using. To serve,
portion salmon into four servings, top each with reserved sauce, and garnish with lemon wedges.
In a 6-cup Wonderlier® Bowl using a Saucy Silicone Spatula, stir together the yogurt, parsley, cilantro, lemon juice,
olive oil, garlic, Simple Indulgence™ Tandoori Spice Seasoning Blend, salt and pepper. Reserve ¼ cup of the yogurt
herb mixture for sauce; cover and refrigerate. Place salmon fillet in a Season-Serve® Container, pour the remaining
yogurt herb mixture over the salmon and cover. Refrigerate for 30- 45 minutes, turning the container once. Preheat
grill to medium-high heat and oil the grill rack by holding an oiled folded paper towel with tongs and rubbing the rack.
Do not use cooking spray on a hot grill. Remove salmon from marinade, blotting any excess mixture off with a paper
towel. Place salmon onto the grill and cook uncovered for 7 minutes. Turn and continue grilling 6-8 more minutes or
until the fish flakes easily. Allow the yogurt herb mixture reserve to reach room temperature before using. To serve,
portion salmon into four servings, top each with reserved sauce, and garnish with lemon wedges.
Ingredients—Summer Vegetables: 1 tbsp. extra virgin olive oil; 5 oz. medium red onion, thinly sliced; ¾ cup chicken
stock, divided; ½ tbsp. or to taste Simple Indulgence™ Tandoori Spice Seasoning Blend; 8 oz. baby carrots, ends
trimmed; 8 oz. squash, cut into ½ -inch slices; 8 oz. zucchini, cut into ½ -inch slices; 8 oz. raw green beans, ends
trimmed; ½ lemon, zest (optional); 2 tbsp. parsley, chopped; salt and pepper, to taste.
Ingredients—Summer Vegetables: 1 tbsp. extra virgin olive oil; 5 oz. medium red onion, thinly sliced; ¾ cup chicken
stock, divided; ½ tbsp. or to taste Simple Indulgence™ Tandoori Spice Seasoning Blend; 8 oz. baby carrots, ends
trimmed; 8 oz. squash, cut into ½ -inch slices; 8 oz. zucchini, cut into ½ -inch slices; 8 oz. raw green beans, ends
trimmed; ½ lemon, zest (optional); 2 tbsp. parsley, chopped; salt and pepper, to taste.
Cut the vegetables using the Chef Series™ paring Knife. In a 9 ½” Chef Series™ Non-stick Fry Pan, warm olive
oil over medium heat. Add onions and cook until lightly browned. Add ½ cup of the chicken stock, and the Simple
Indulgence™ Tandoori Spice Seasoning Blend. Stir with the Saucy Silicone Spatula, cover and cook for 20 minutes.
Add the carrots, stir, cover and cook for 15 more minutes. Add the squash, zucchini, and remaining ¼ cup of stock,
seasoning with salt and pepper. Stir, cover and cook for an additional 10 minutes. Add the green beans, stir, cover
and cook for 10 more minutes. Garnish with lemon zest and chopped parsley.
Cut the vegetables using the Chef Series™ paring Knife. In a 9 ½” Chef Series™ Non-stick Fry Pan, warm olive
oil over medium heat. Add onions and cook until lightly browned. Add ½ cup of the chicken stock, and the Simple
Indulgence™ Tandoori Spice Seasoning Blend. Stir with the Saucy Silicone Spatula, cover and cook for 20 minutes.
Add the carrots, stir, cover and cook for 15 more minutes. Add the squash, zucchini, and remaining ¼ cup of stock,
seasoning with salt and pepper. Stir, cover and cook for an additional 10 minutes. Add the green beans, stir, cover
and cook for 10 more minutes. Garnish with lemon zest and chopped parsley.
simplemente salsa
simplemente salsa
Rinde 5 porciones
1 cebolla mediana, pelada y cortada por la mitad
2 dientes de ajo, pelados y molidos
Jugo de 1/2 lima
1 lata (15 oz.) de tomates picados en conserva
1 Cda. del Sazón Combinado
Chipotle del Sudoeste Sal de ajo, a gusto
2-3 Cdas. culantro (opcional)
Rinde 5 porciones
1 cebolla mediana, pelada y cortada por la mitad
2 dientes de ajo, pelados y molidos
Jugo de 1/2 lima
1 lata (15 oz.) de tomates picados en conserva
1 Cda. del Sazón Combinado
Chipotle del Sudoeste Sal de ajo, a gusto
2-3 Cdas. culantro (opcional)
Place ingredients in Quick Chef with blade. Turn handle until desired consistency. Coloca
los ingredientes en el Quick Chef con la navaja. Gira la manija hasta obtener la consistencia
deseada.
Place ingredients in Quick Chef with blade. Turn handle until desired consistency. Coloca
los ingredientes en el Quick Chef con la navaja. Gira la manija hasta obtener la consistencia
deseada.
Para Servir: Sirve con hojuelas o para acompañar tacos.
Para Servir: Sirve con hojuelas o para acompañar tacos.
Variación de la Receta
Pico de Gallo Usa 3-4 tomates medianos frescos en vez de tomate en conserva.
Variación de la Receta
Pico de Gallo Usa 3-4 tomates medianos frescos en vez de tomate en conserva.
Información de Nutrición: Porción: 1/4 taza (114g/4 oz.), Porciones por Receta: 5,
Calorías 33, Calorías de Grasa 1, Total Grasa <1g, Grasa Saturada 0g, Colesterol
<1mg, Sodio 383mg, Total Carb 7g, Fibra 1g, Azúcares 4g, Proteína 1g
Información de Nutrición: Porción: 1/4 taza (114g/4 oz.), Porciones por Receta: 5,
Calorías 33, Calorías de Grasa 1, Total Grasa <1g, Grasa Saturada 0g, Colesterol
<1mg, Sodio 383mg, Total Carb 7g, Fibra 1g, Azúcares 4g, Proteína 1g
simplemente salsa
simplemente salsa
Rinde 5 porciones
1 cebolla mediana, pelada y cortada por la mitad
2 dientes de ajo, pelados y molidos
Jugo de 1/2 lima
1 lata (15 oz.) de tomates picados en conserva
1 Cda. del Sazón Combinado
Chipotle del Sudoeste Sal de ajo, a gusto
2-3 Cdas. culantro (opcional)
Rinde 5 porciones
1 cebolla mediana, pelada y cortada por la mitad
2 dientes de ajo, pelados y molidos
Jugo de 1/2 lima
1 lata (15 oz.) de tomates picados en conserva
1 Cda. del Sazón Combinado
Chipotle del Sudoeste Sal de ajo, a gusto
2-3 Cdas. culantro (opcional)
Place ingredients in Quick Chef with blade. Turn handle until desired consistency. Coloca
los ingredientes en el Quick Chef con la navaja. Gira la manija hasta obtener la consistencia
deseada.
Place ingredients in Quick Chef with blade. Turn handle until desired consistency. Coloca
los ingredientes en el Quick Chef con la navaja. Gira la manija hasta obtener la consistencia
deseada.
Para Servir: Sirve con hojuelas o para acompañar tacos.
Para Servir: Sirve con hojuelas o para acompañar tacos.
Variación de la Receta
Pico de Gallo Usa 3-4 tomates medianos frescos en vez de tomate en conserva.
Variación de la Receta
Pico de Gallo Usa 3-4 tomates medianos frescos en vez de tomate en conserva.
Información de Nutrición: Porción: 1/4 taza (114g/4 oz.), Porciones por Receta: 5,
Calorías 33, Calorías de Grasa 1, Total Grasa <1g, Grasa Saturada 0g, Colesterol
<1mg, Sodio 383mg, Total Carb 7g, Fibra 1g, Azúcares 4g, Proteína 1g
Información de Nutrición: Porción: 1/4 taza (114g/4 oz.), Porciones por Receta: 5,
Calorías 33, Calorías de Grasa 1, Total Grasa <1g, Grasa Saturada 0g, Colesterol
<1mg, Sodio 383mg, Total Carb 7g, Fibra 1g, Azúcares 4g, Proteína 1g
salsa toute simple
salsa toute simple
Donne 5 portions
1 oignon moyen, pelé et coupé en deux
2 gousses d’ail, pelées et écrasées
Jus de 1/2 lime
1 bte (15 oz) de tomates en dés
1 c. à soupe d’assaisonnement Chipotle du sud-ouest
Sel d’ail au goût
Donne 5 portions
1 oignon moyen, pelé et coupé en deux
2 gousses d’ail, pelées et écrasées
Jus de 1/2 lime
1 bte (15 oz) de tomates en dés
1 c. à soupe d’assaisonnement Chipotle du sud-ouest
Sel d’ail au goût
Dans le Rapido Chef avec la lame, placer les ingrédients et tourner la poignée jusqu’à obtention de la consistance désirée.
Dans le Rapido Chef avec la lame, placer les ingrédients et tourner la poignée jusqu’à obtention de la consistance désirée.
Ingrédient facultatif :
2 à 3 c. à soupe de cilantro (coriandre fraîche)
Ingrédient facultatif :
2 à 3 c. à soupe de cilantro (coriandre fraîche)
Variation de la recette : Ajouter 1 boîte (15 oz) de haricots noirs au mélange. Pour une salsa
plus épicées, ajouter des piments jalapenos en tranche ou de la sauce piquante.
Variation de la recette : Ajouter 1 boîte (15 oz) de haricots noirs au mélange. Pour une salsa
plus épicées, ajouter des piments jalapenos en tranche ou de la sauce piquante.
Information nutritionnelle : 1/4 tasse (57 g/2 oz) par portion;10 portions par recette. 16 calories; <1 calorie provenant des matières grasses; <1 g de matières grasses totales; <1 g de
gras saturés; 0 mg de cholestérol; 192 mg de sodium; 3 g de glucides totaux; <1 g de fibres
Information nutritionnelle : 1/4 tasse (57 g/2 oz) par portion;10 portions par recette. 16 calories; <1 calorie provenant des matières grasses; <1 g de matières grasses totales; <1 g de
gras saturés; 0 mg de cholestérol; 192 mg de sodium; 3 g de glucides totaux; <1 g de fibres
alimentaires; 2 g de sucres; <1 g de protéines.
alimentaires; 2 g de sucres; <1 g de protéines.
salsa toute simple
salsa toute simple
Donne 5 portions
1 oignon moyen, pelé et coupé en deux
2 gousses d’ail, pelées et écrasées
Jus de 1/2 lime
1 bte (15 oz) de tomates en dés
1 c. à soupe d’assaisonnement Chipotle du sud-ouest
Sel d’ail au goût
Donne 5 portions
1 oignon moyen, pelé et coupé en deux
2 gousses d’ail, pelées et écrasées
Jus de 1/2 lime
1 bte (15 oz) de tomates en dés
1 c. à soupe d’assaisonnement Chipotle du sud-ouest
Sel d’ail au goût
Dans le Rapido Chef avec la lame, placer les ingrédients et tourner la poignée jusqu’à obtention de la consistance désirée.
Dans le Rapido Chef avec la lame, placer les ingrédients et tourner la poignée jusqu’à obtention de la consistance désirée.
Ingrédient facultatif :
2 à 3 c. à soupe de cilantro (coriandre fraîche)
Ingrédient facultatif :
2 à 3 c. à soupe de cilantro (coriandre fraîche)
Variation de la recette : Ajouter 1 boîte (15 oz) de haricots noirs au mélange. Pour une salsa
plus épicées, ajouter des piments jalapenos en tranche ou de la sauce piquante.
Variation de la recette : Ajouter 1 boîte (15 oz) de haricots noirs au mélange. Pour une salsa
plus épicées, ajouter des piments jalapenos en tranche ou de la sauce piquante.
Information nutritionnelle : 1/4 tasse (57 g/2 oz) par portion;10 portions par recette. 16 calories; <1 calorie provenant des matières grasses; <1 g de matières grasses totales; <1 g de
gras saturés; 0 mg de cholestérol; 192 mg de sodium; 3 g de glucides totaux; <1 g de fibres
Information nutritionnelle : 1/4 tasse (57 g/2 oz) par portion;10 portions par recette. 16 calories; <1 calorie provenant des matières grasses; <1 g de matières grasses totales; <1 g de
gras saturés; 0 mg de cholestérol; 192 mg de sodium; 3 g de glucides totaux; <1 g de fibres
alimentaires; 2 g de sucres; <1 g de protéines.
alimentaires; 2 g de sucres; <1 g de protéines.