1 Seriously Delicious Salmon Recipe Healthy to Lick Your Fingers

SALMON RECIPE:

Clean Eating Baked Thai Salmon

 

Ingredients

 

6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup + 2 tbsp Thai sweet chili sauce, divided
2 – 3 tbsp green onions, chopped
Cooking spray (I use Misto)

 

salmon recipe dra martha castro california los angeles usa

 

Directions for salmon recipe

 

In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).

 

Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).

 

salmon recipe dra martha castro noriega tijuana california usa

 

 

Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.

 

 

salmon recipe dra martha castro tijuana usa

 

Storage Instructions: Refrigerate covered for up to 3 days.

 

MORE DELICIOUS RECIPES:

Refreshing Delicious Salad for This Great Weekend 1 Recipe

 

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Refreshing Delicious Salad for This Great Weekend 1 Recipe

refreshing dra martha castro noriega tijuana mexico

 

REFRESHING SALAD RECIPE

(with pineapple, cucumber and charbroiled chicken)

INGREDIENTS

 

Refreshing pineapples!

 

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1/3 cup (80ml) pineapple juice
1 tablespoon brown sugar
1 tablespoon soy sauce
500g Chicken Thigh Fillets, chopped
1 small pineapple, peeled, thinly sliced crossways
200g pkt 4 Leaf Salad
250g cherry tomatoes, halved
1 carrot, peeled, cut into long matchsticks
1 small red onion, thinly sliced
1 Cucumber, halved lengthways, thinly sliced

 

refreshing dra martha castro tijuana mexico

 

METHOD

 

1. Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.

 

2. Heat a barbecue grill or char grill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

 

refreshing dra martha castro tijuana mexico

 

3. Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.

 

4. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.

 

5. Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.

 

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Potato Salad Recipe Delicious Idea for Summer Party! 4 Mouthwatering Pictures

potato salad dra martha castro noriega tijuana mexico

 

Potato Salad Recipe Ingredients:

 

Approx 2 pounds small potatoes or 5 medium russets
eggs, hard boiled
diced onion
chopped celery
mayonnaise
yellow mustard (hot dog/ball park type)
salt
black pepper
ground (dry) mustard
dill (fresh or dry, same amount)
bacon cooked to crisp

 

potato salad dra martha castro noriega tijuana mexico

 

Instructions:

 

Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.

 

When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.

 

potato salad dra martha castro noriega tijuana mexico

 

When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.

 

Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.

 
Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.

 

potato salad dra martha castro noriega tijuana mexico

 

If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving.

 

We’re a cold salad all summer long household. Italian Pasta Salad is another favorite of ours with everything from burgers to ribs.

 

Enjoy!

 

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Vanilla Comes From these Exotic Plants and 4 Primary Countries … Enjoy Reading!

VANILLA FARM IN MEXICO

 

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True vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid. The properly prepared pod contains vanillin and 100s of other flavor compounds.

These orchids are the only orchids that produce an edible seed. The primary producers of these beans are tropical areas: Mexico, Madagascar, Indonesia, Papua New Guinea.

 

Planifolia vs tahitensis

There are two distinct types of vanilla orchid:

 

1. V. Planifolia beans have a strong, familiar flavor, it is often called ‘Madagascar Bourbon’. Planifolia is the same variety grown in Mexico.

 

2. V. Tahitensis is a weaker vanilla with ‘fruity, floral, and sweet’ flavors created by the compound heliotropin. Tahitensis is a mutated form of a planifolia orchid from Tahiti, though most tahitensis is now grown in Papa New Guinea. This kind is favored by pastry chefs.

 

 

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LA VANILLE DE MADAGASCAR ROUGE FENDUE OU NOIRE GOURMET

 

Le parfum relaxant de la vanille de Madagascar rouge ou noire gourmet vous transportera vers des destinations sensorielles mémorables

 

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If vanilla is one of your favorite scents, you should consider growing it, so that you can have your own beans. From these beans, you can make your own essence, and appreciate your effort all the more.

 

vanilla dra martha castro tijuana mexico

 

Now days these beans are grown in several distinct regions of the world. This produces  beans with unique regional characteristics and attributes, each particularly suited to different uses.

 

The fruit, a long capsule, reaches its full length of about 20 cm (8 inches) in four to six weeks but may take up to nine months to mature. As soon as they turn golden green at the base, the unripe pods are harvested.

 

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2 Healthy Exotic Food Recipes for you to Enjoy!

Healthy Exotic Food to satisfy the most demanding palate!

 

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healthy exotic food dra martha castro noriega tijuana

 

Spiced Pan-Roasted Chicken with Olives, Figs, Mint

 

INGREDIENTS

 

  • 1 whole chicken, cut up into 8 pieces
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 2 teaspoons (10 ml) avocado oil (like this) or Schmaltz (page 235)
  • 1 cup (160 g) sliced shallots (about 2–3 medium)
  • 6 dried figs (like these), roughly chopped
  • 1 cup (135 g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme

 

INSTRUCTIONS

 

1. Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.

 

2. o the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.

 

3. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).

 

Healthy Exotic Food Recipe to cook Thai Curry Vegetable Soup

 

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Ingredients

Serves 4
Produce
  • 1 bunch Baby bok choy
  • 1 Handful Cilantro, fresh
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Lime
  • 1/2 Red onion
  • 1 Sweet potato (about 1 lb.), small
Canned Goods
  • 1 13 oz can Coconut milk
  • 2 tbsp Thai red curry paste
  • 4 cups Vegetable or chicken broth
Condiments
  • 1/2 tbsp Fish sauce
  • 1 Sriracha

Pasta & Grains
  • 3 1/2 oz Rice vermicelli noodles
Baking & Spices
  • 1/2 tbsp Brown sugar

Oils & Vinegars

  • 2 tbsp Neutral cooking oil

INSTRUCTIONS

 

  • Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.

 

  • Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

 

  • Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.

 

  • While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.

 

  • Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.

 

  • To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

 

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Delicious Lamb Recipe Your Loved One will Adore You Even More! 💖 – #400

DELICIOUS LAMB RECIPE

 

 

lamb recipe delicious dra martha castro noriega tijuana

 

INGREDIENTS 

 

  • 4 tbsp rose harissa pesto (see Know-how) or 2 tbsp harissa paste

  • Finely grated zest and juice 1 lemon

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • Small bunch fresh coriander, leaves and stalks chopped

  • 2.2-3 kg easy-carve leg of lamb (see Know-how)

 

 

Delicious Lamb Recipe Your Loved One will Adore You Even More! 💖 - #400 1

 

SALAD INGREDIENTS

 

  • 1 cucumber, halved, deseeded and sliced

  • 300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)

  • 100g whole skin-on almonds, toasted in a dry pan

  • Small bunch fresh mint, chopped

  • Handful fresh flat leaf parsley, chopped

  • 2 tbsp argan oil (see Know-how)

  • 2 tsp runny honey

  • Juice 1 lemon

  • 125g pomegranate seeds

  • Roast potatoes to serve

 

lamb recipe dra martha castro noriega tijuana

PROCEDURE:

 

  1. Heat the oven to 160°C/140°C fan/gas 3. Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl.

  2. Put the lamb in a roasting tin and rub with the marinade (see Make Ahead). Roast for 30 minutes, uncovered, then pour 300ml water around the lamb and cover the tin tightly with 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.

  3. Transfer the meat to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).

  4. Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs.

  5. Drizzle with the argan oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. Serve dish, carved into slices, with the salad and crispy roast potatoes.

 

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4 Healthy Breakfast Ideas for a Busy Morning

Cabbage hash browns

 

4 Healthy Breakfast Ideas for a Busy Morning

 

Bell Pepper Eggs

 

Healthy Breakfast dra martha castro

 

Apple Nachos

 

4 Healthy Breakfast Ideas for a Busy Morning

 

Ham & Cheese Roll-Ups

 

4 Healthy Breakfast Ideas for a Busy Morning

 

Skipping breakfast is associated with an increased risk for obesity, metabolic syndrome, elevated triglycerides, high LDL-cholesterol, and low HDL-cholesterol (all risk factors for cardiovascular disease) in children.

 

A large study published in the journal Circulation followed over 20,000 men for 16 years, and found that those men who skipped it were 27% more likely to develop coronary heart disease.

 

Children who regularly eat first meal of the day have higher IQs than those who only eat it on occasion.

 

Regular breakfast consumption is associated with better behavior in school and better academic performance, including better grades and achievement test scores. 

 

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IHOP

 

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Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad – P #392

Chicken Recipe

 

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Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.

 

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Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken. 

INGREDIENTS

1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

scallions, finely chopped

1 tbsp. tarragon, chopped

small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

 

Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad - P #392 2

DIRECTIONS
  1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
  2. While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
  3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
  4. Fold parsley into potato salad and serve with chicken.

 

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Amazon chicken recipes

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Delicious New England Lobster Boil Recipe – #388

lobster recipe

Ingredients:

 

½ cup kosher salt

1 bunch fresh thyme (tied together with string)

1 head garlic, top ¼” sliced off

1 pound kielbasa, sliced on the bias

1½ pounds small red potatoes

3 whole (1½ pounds each) live Maine lobsters

2 pounds scrubbed littleneck clams

5 ears sweet corn, shucked and halved

 

Delicious New England Lobster Boil Recipe - #388 3

 

Instructions:

 

Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.

 

Delicious New England Lobster Boil Recipe - #388 4

 

Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).

At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.

When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.

Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.

 

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Delicious Messy Fun Food of the Day and 3 Funny Quotes

Delicious Messy Food

 

“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished two bags of M&M’s and a chocolate cake. I feel better already.” —– Dave Barry

 

“Red meat is NOT bad for you. Now blue-green meat, THAT’S bad for you!” —– Tommy Smothers

 

Food should be fun – Thomas Keller

 

Seafood Stew in Half a Grilled Pineapple!

 

Delicious Messy Fun Food of the Day and 3 Funny Quotes 5

 

Grilled Flank Steak with Chimichurri Butter

 

messy food

 

Shrimp & Gnocchi with Parmesan Cream Sauce

 

Delicious Messy Fun Food of the Day and 3 Funny Quotes 6

 

Red Velvet Ice Cream Cone

 

Delicious Messy Fun Food of the Day and 3 Funny Quotes 7

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