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Ancho Chile Salmon with Nopal Caprese Salad
Fernanda Chacón

Vida Sana 7-Day Body Reboot

Fernanda Chacón
Nutritionist and founder of "Cook & Move for Success"

Serves: 4 | Calories: 414

Ingredients

    Salmon:

  • 4 salmon filets
  • 1 tbsp. raw honey
  • 1 tbsp. soy sauce
  • ½ tbsp. ancho chile powder
  • ½ cup onion sliced

    Salad:

  • 4 oz. Mozzarella cheese
  • 4 nopales, thornless
  • 2 tomatoes, sliced
  • 4 tbsp. extra-virgin olive oil (1 for each serving of salad)
  • 4 tbsp. balsamic glaze (1 for each serving of salad)
  • Salt and pepper to taste
  • ½ cup lemon juice
  • 2 lemons

Tools

Instructions

Salad:

  1. Preheat the Vida Sana 14” Skillet on medium heat.
  2. Once the Skillet has passed the water test, place the 4 nopales in the Skillet.
  3. Cover with the lid and turn the valve to the Steam-Seal position. Cook for 5 minutes.
  4. Take the lid off, turn the nopales over, cover and cook for 4 additional minutes.
  5. Turn off the heat and remove nopales from Skillet, set them aside.
  6. On each nopal, place ¼ of a sliced tomatos and top with 1 oz. of the sliced mozzarella cheese.
  7. Sprinkle each salad with olive oil, balsamic glaze, salt and pepper to taste.

Salmon:

  1. In a small bowl, mix honey, soy sauce and the ancho chile powder.
  2. Marinate the salmon and onion in the sauce for at least 15 minutes.
  3. Clean and preheat the Vida Sana 14” Skillet on medium heat.
  4. Once it has passed the water test, add the salmon and pour the lemon juice over the fish.
  5. Cover with the lid, turn the valve to the Steam-Seal position and lower the heat to medium-low. Cook for 3-5 minutes.
  6. Remove from heat.
  7. Serve the filets with the Nopales, caprese salad and ½ lemon.
Ancho Chile Salmon with Nopal Caprese Salad



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