Menu Plan Monday - February 7

We are still trying to eat healthy meals this week.  Here is our menu:

Monday:  Balsamic Salmon Salad
Tuesday:  Vegetable Soup (with carrot juice as the base)
Wednesday:  Chicken Fajitas
Thursday:  Crunchy Taco Salad
Friday:  Tuna Casserole

Here is the recipe for the Balsamic Salmon Salad:

Servings: 2 (we get 3 out of it)
Preparation Time: 30 min

Ingredients:
2 portions new potatoes, cubed
1 Tbsp teriyaki marinade
2 cloves garlic, minced
1 Tbsp fresh parsley, minced
2 portions salmon fillets (about 12 oz)
4 cups mixed salad greens
1 Tbsp fresh basil leaves, chopped
1 Tbsp fresh oregano leaves, chopped
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 lemon, halved
Freshly ground pepper to taste

Directions:
Steam cubed new potatoes in a covered saucepan until tender, approx 20 min.  While potatoes are cooking, mix teriyaki marinade, garlic, and parsley in a small bowl. 

Preheat broiler.  Lightly coat a broiler pan with cooking spray.  Place salmon fillets on the pan, skin side down, and brush with teriyaki marinade. 

Broil salmon approx 6 inches from the broiler until the fish is cooked through and flakes with a fork, about 8-10 min. 

While salmon in cooking, combine salad greens, basil, oregano, olive oil and balsamic vinegar in a medium bowl and toss.  Divide tossed salad between two separate plates.  Layer portions of potatoes and broiled salmon fillets over salad greens. 

Top salmon and salad with a squeeze on lemon and freshly ground black pepper.  ENJOY!

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