If you asked me to tell you my favorite food, it would not be pretty hard. I’d probably ask a few of questions like, “my favorite Indian food? or Peruvian? Desserts? my favorite healthy food? how can you possibly ask me to pick one favorite food?!?” And then eventually I would tell you my favorite food is without a doubt fish- Hilsa and Salmon. Because seriously what is better than that? It’s healthy and delicious to the moon.

I’m always on the lookout for a healthy way to satisfy my inner foodie. This mozzarella stuffed grilled Salmon served on a bed of boiled couscous, sauteed asparagus, avocado, spinach and kale leaves were an ideal solution for hectic weekday dinner every week. I happened to have all of the ingredients on hand and the best part was that they only took about 20 minutes to make.

The inspiration for my healthy eating started way back when I was doing my first masters. Two of my friends were addicted to the healthy eating and regular workouts as I am? In fact I have manage to turn my beautographer a very healthy eater, unlike most men from Indian Sub-continent. A fillet of poached or grilled salmon is our favourite dinner, anyday, anytime. So I threw a few ingredients together from my morning juice and combined with the ingredients I usually use for dinner and they turned out really good. If you are following OTF on Facebook, you know that I drink a glass or two of homemade green smoothie either in breakfast or lunch made of handful of spinach and kale leaves mixed with half an avocado and handful of seasonal berries- sometimes raspberries or blueberries or blackberries or strawberries- whichever is available in my fridge at that time. This is the most ‘trending’ update in my feed, so you must check out, if you haven’t yet!

In mid-week, I figuered out my fridge has no kale leaves in stock, well..a bit may be but not enough to make smoothie. So, I changed the plan and came with an alternative healthy idea to combine them together- smoothie plus dinner ingredients for a healthy and hearty dinner. The best thing is when you bite into any of these goodies on the plate, it just tastes so healthy and yummy. My weekday meal making goal is to make a dish that tastes decadent and delicious but is SECRETLY healthy. Then when I share with my friends and fashionistas on Facebook, “oh AND they’re actually healthy” and they are inspired to make them at home! That’s the best.

Let’s Make It Now

Serves: 1

Preparation Time: 20 minutes

I have stuffed mozzarella into slits in the salmon to infuse it with flavor. To keep the fillet fish intact and the cheese in place, I have cleverly grilled the fillets before cooking the couscous and Sautéing the leafy and whole vegetables.

Damn iPhone clicks Step by step (Pardon this iPhone click)

Ingredients I used: For Sautéing Vegetables: 1/2 Avocado cut into medium pieces Handful of Spinach Handful of Kale 4 Pieces of Asparagus cut into halves 1 tspn Extra Virgin Olive Oil Pinch of Sea Salt Pinch of Black Pepper For Couscous: 1/4 cup of couscous (soak in hot water for 3 minutes) 1/2 cup of Hot Water For Grilled Salmon A piece of salmon fillet Small chunk of mozzarella A small cube of garlic butter Pinch of Sea Salt Pinch of Black Pepper How I Prepared? Step One: Prepare grill in 180 degrees c

Step Two: Slit the Salmon fillet in the centre and place the chunk of mozzarella. Sprinkle with a pinch of sea salt and black pepper. Place one small cube of garlic butter on top. Place salmon on a tray covered with aluminium foil and grill it for 15 minutes in the oven on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Step three: In a pan, pour few drops of extra virgin olive oil, sprinkle with pinch of sea salt and black pepper and sauté the spinach and kale leaves. Keep them aside after 2 to 3 minutes. In the same pan, put the avocados and asparagus and sauté them for 3-4 minutes or until they are tender.

Step four: Toss the boiled couscous with few drops of extra virgin olive oil in the same pan.

Step five: In a plate, place vegetables on a bed of sautéed spinach and kale and top it with the grilled salmon. Place all the juices from the garlic butter on salmon over the food on the plate and serve immediately.

Go home straight after work and cook this for a cozy weeknight dinner:)

Bon appétit!

Healthy Weeknight Bite: Blue Cheese Stuffed Grilled Salmon On A Bed of Couscous, Asparagus, Avocado, Kale And Spinach Healthy Weeknight Bite: Mozzarella Stuffed Grilled Salmon On A Bed of Couscous, Asparagus, Avocado, Kale And Spinach


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