Green Goddess Dressing

Green Goddess Dressing

I always tell my clients that the key to loving your salad is having an incredible dressing. Store bought dressings are packed with sugar, unhealthy oils and lots of preservatives. Let’s be honest- they also don’t taste great. My go to quick and easy dressing at home is always a mixture of balsamic, dijon, honey and olive oil but it is fun to change it up from time to time.

One of the best ways to add loads of flavour to any dish is to utilize fresh herbs! I love using fresh herbs in all of my meals, and I ALWAYS have leftovers. What better way to use them then to throw them into a blender to make a delicious fresh dressing that is perfect for salads, pasta and even fish.

Be warned, this dressing is literally drinkable. It pairs really well with a salad filled with fresh seasonal vegetables, roasted sweet potatoes, toasted almonds and a hard boiled egg. What’s great is you can use pretty much any herbs of your liking.

Makes 1 cup

Ingredients:

• leaves of 2 sprigs of tarragon (about 1 tbsp)
• 1/4 cup packed fresh basil
• 1/4 cup packed fresh parsley
• 1/4 cup packed fresh dill
• 6 green onions (white part only)
• 2 tbsp rice wine vinegar
• 2 tbsp apple cider vinegar
• the juice of half a lemon
• 1 tsp dijon mustard
• 1 tsp honey
• salt and pepper to taste
• 1/2 cup extra virgin olive oil

Directions:

1. Add all ingredients from tarragon to salt and pepper to a high powered blender or food processor and blend until combined.

2. While the blender is running, slowly add the olive oil to emulsify the dressing.

3.Store in the refrigerator in an airtight container for 7 days.
Green Goddess Dressing

Pan Roasted Dijon Salmon with Herb Oil and Asparagus

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Salmon is loaded with protein and omega-3 fatty acids to give our brains a dose of happiness and intelligence. It is also a versatile and easy to cook. Salmon is one of my go-to’s when looking for a light yet satisfying meal. Whether you eat it raw, oven roasted or pan-seared it is a great base for any seasoning or sauce your appetite desires. My rule when cooking salmon in a pan is to simply let it be. People flip it and move it around which ends up with an unattractive and overcooked meal. Follow my directions carefully for a perfectly cooked, crispy skinned salmon.

Photo 3-20-2014, 7 21 16 PM (1)

Photo 3-20-2014, 7 43 14 PM (1)
The herb oil I made with this fish is light, refreshing and super easy to make. Fresh herbs are a great way to add flavour to a meal without adding extra sauce, oil or seasoning. Dill, parsley, basil are my three favourites but you’ll see how I explore other herbs such as rosemary, thyme and oregano in future posts. Bon appetit!

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Serves 1 or 2

Ingredients:

• Wild caught or organic salmon
• 1 bunch asparagus
• 1 tbsp fresh lemon juice
• 1 french shallot
• 2 tbsp avocado oil
• 1 tbsp olive oil
• fresh parsley
• fresh dill
• 1 tbsp stone ground dijon mustard
• sea salt and pepper

Directions:

1. Coat salmon in 1 tbsp of avocado oil, mustard, sea salt and pepper

2. Bring a large pot of salted water to a boil (for asparagus)

3. Heat avocado oil in a heavy skillet over medium heat. When the oil begins to smoke, add salmon, skin side down. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Watch the side of the piece of salmon for color changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done (about 3-4 minutes depending on how pink you like it.)

4. While the salmon is cooking, finely chop up dill and parsley (about 1/4 cup worth) and add to a small bowl.

6. Finely chop one shallot and add it to herbs.

7. Add olive oil, lemon juice and more stone ground dijon mustard if you like to the herbs and shallots and whisk. Season with a pinch of salt and pepper (add more olive oil if it looks too thick).

8. Check back on your salmon!

9. Boil asparagus for five minutes and drain.

10. Plate asparagus and salmon, drizzle with herb oil. Enjoy!