Tomatillo-Radish Salsa

Tomatillo-Radish Salsa
Serves 8 (1/4 cup portions)

1 pound tomatillos (6-8)
6 radishes, shredded
3 celery stalks, minced
1 cup fresh cilantro, roughly chopped
Juice of 1 lemon

  1. Peel the husk off the tomatillos. Rinse them under cold water to remove the stickiness. Dice all but two tomatillos.
  2. Place the remaining tomatillos in a food processor or blender. Process/blend until they are smooth.
  3. Combine all ingredients in a bowl.
  4. Cover and refrigerate for at least an hour, or overnight, to let the flavors blend together.
  5. Optional: add 1/2 to 1 minced jalapeno (not used in the above picture.)

Serve on fish, chicken or turkey. Use as a topping on tacos and burritos. Serve as a salsa with chips.

Nutritional data for 1/4 cup of salsa:
Calories:          16
Fat:                0.4g
Sat fat:           0.1g
Chol:                0mg
Sodium:          16mg
Carbs:           3.2g
Fiber:               1g
Protein:         0.5g

Note: The next time I make this, I will add one teaspoon lemon zest for a bit of color and bright lemon character.

Baked Salmon with Tomatillo Salsa and Spinach-Strawberry Salad

Baked Salmon and Fresh Red Onion-Tomatillo Salsa
Serve 4

1 pound salmon fillets (4 pieces)
Spice blend (Penzey’s Sunny Paris works very well)

1.  Preheat oven to 375F 
2.  Place salmon in a baking dish. Season.  Bake until done (approximately 16-18 minutes.)
3.  Top with tomatillo salsa

Nutritional data (per one 4 ounce fillet):
Calories:        190
Fat:                  9g
Sat fat:          1.5g
Chol:             70mg
Sodium:         50mg
Carbs:              0g
Fiber:               0g
Protein:          24g

Red Onion-Tomatillo Salsa
Serves 4

While the salmon is baking, mix together:

3 medium tomatillos, diced
1/2 cup red onion, diced
Juice of 1 lemon (2-3 tablespoons)
1 tsp fresh lemon zest

Set aside to let the flavors blend.

Nutitrional data (approximately 1/3 cup portion):
Calories:       46
Fat:             0.5g
Sat fat:           0g
Chol:             0mg
Sodium:         0mg
Carbs:         3.4g
Fiber:          0.8g
Protein:       0.4g

Spinach-Strawberry Salad
Serves 4

In an large bowl, toss together:
6 ounces baby spinach
1/2 cup sliced, toasted almonds
8 ounces fresh strawberries, sliced

To toast the almonds, heat a non-stick skillet over medium-high heat.  Add almonds and saute dry (no oil.) Toss frequently. The almonds are done when they begin to turn light brown and are fragrant.

Make the dressing:
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons Splenda (or 5 tablespoons table sugar)
1 tablespoon olive oil
1 tablespoon poppy seeds (optional)

Pour dressing over spinach and strawberries. Toss to coat.

This salad does not make a good leftover salad. The spinach wilts, and the strawberries get mushy. Eat it freshly made.

Nutritional data:
Calories:     142
Fat:           10.5g
Sat fat:           1g
Chol:             0mg
Sodium:       39mg
Carbs:         9.8g
Fiber:          3.5g
Protein:       4.5g