But alas, I can only choose one, and since dessert typically comes at the end of the meal, I'm saving the other two for another day and going with the lighter, much healthier choice:
And, I do apologize because that is the best, and only, picture I have. And I'm lucky to even have it because we were all set and ready to dig in when I remembered to bust out the camera.
This recipe takes no time at all. It is light and fresh, and packed full of flavor. We seriously could not get enough of it!
If you're not a cilantro fan (*cough* Mom), sub basil for the cilantro. Another variation that would be tasty: add in a bit of Feta to the Cucumber Salsa.
The salsa also works well atop a fresh bed of greens. Toss it up with your leaves and you have a light and tasty dressing.
For you sweet toooths out there, don't you worry; my goal is to get the other two recipes up this weekend so there will be plenty of sugar coming your way.
I realize that will be a "Recipe of the Week" overload, but hey, there hasn't been one for the last couple of weeks so I'm just making up for my slacking. Guten Appetit!
Adapted from Cooking Light Complete Cookbook
2 cups Cucumber, peeled, seeded, and finely chopped
1/3 cup Rice Wine Vinegar
1 1/2 tablespoons Sugar
1 Jalapeño, seeded and minced
1-2 tablespoon Fresh Cilantro, minced
1 tablespoon Olive Oil
2 tablespoons Fresh Cilantro, minced
2 Garlic Cloves, minced
Salt & Pepper
4 (6-ounce) Salmon Filets
Combine first 6 ingredients and cover and chill for 2 hours.
To prepare fish, salt and pepper both sides of each filet. Rub cilantro and garlic evenly on one side of each fish. Heat oil in a grill pan, over medium-high heat. Add fish, cilantro side down, and cook for 3 minutes. Turn and cook an additional 3 minutes, or until fish flakes easily with a fork. Top with salsa and devour!