Lemon Salmon With Lima Beans

Salmon is one fish that makes it onto my dinner menu on a semi-regular basis. I was just looking for a simple, yet different way to prepare salmon with some of my pantry staples, and came across this recipe for Lemon Salmon with Lima Beans. To be completely honest, I did not expect this recipe to be blog-worthy, but boy was I blown away!

The salmon prep couldn’t be easier. It is simply sprinkled with a mix of salt, pepper, and paprika (I used smoked paprika because it has such a marvelous depth of flavor). Each piece of salmon is layered with a slice of lemon, and they are then broiled until just cooked through. The lima beans are prepared on the stove top with olive oil, garlic, oregano, parsley, red pepper flakes, and lemon zest. The original recipe also includes a yogurt sauce, which I skipped because I’d run out of yogurt (oops).

The seasoning on this salmon created a wonderful crusty exterior, and the inside of the salmon was perfectly tender. The lemon charred beautifully in the broiler, and basically disintegrated when I squeezed it over the fish. Every bite was worth savoring! The lima beans were quite tasty too. I’ve eaten lima beans pretty much the same way my entire life – simply boiled. Now that I’ve experienced a lima bean dish with a more complex flavor, I don’t think I’ll be turning back! My husband and I both agreed that this was the best way we’ve prepared salmon to date, and we will be making this our go-to salmon recipe! Hooray!

Cucumber, Lemon, & Mint Infused Water

My husband and I went out to dinner the other day, and I noticed a jug of water on the hostess’s station with slices of lemon, cucumber, and mint floating in it. I had a small sample while we were waiting to be seated – it was so delicious, refreshing, and unlike anything I’d ever tried! I knew I had to get my hands on a recipe to recreate it. After a little online research, I decided to follow this recipe.

I thinly sliced a whole lemon and about half a cucumber, putting both in my 2 quart glass pitcher. I snipped three sizable sprigs of mint from the plant I have growing on my kitchen windowsill and tossed them in too. I filled the rest of the pitcher with cold, filtered water and put it into the fridge overnight. Sure, you could serve this right away, but I recommend giving the fruits & veggies ample time to infuse the water. The flavors will intensify the longer it sits.

I think this recipe is perfect for those who dislike drinking plain water (hi Mom!), or for those that simply need a change of pace from their usual summer lemonades, iced tea, lattes, etc. This infused water is flavorful, but not overpowering, and is essentially calorie free. I even enjoyed snacking on some of the cucumbers as I sipped glass after glass all weekend. Enjoy!

Lemon Alfredo

I was craving a yummy pasta dish, so I whipped up some Lemon Alfredo using a recipe I found in Food Network Magazine. You can find the recipe online here.

After browning some minced shallots in butter, I whisked in heavy cream, an egg yolk, lemon zest, and Parmesan cheese to create a tasty sauce. After a few minutes of simmering, I seasoned with salt and pepper and tossed it together with the cooked fettuccine. I love lemon, so I used double the amount of zest the recipe called for. I also added about a tablespoon of lemon juice once the sauce had thickened, and served the pasta with a lemon wedge on the side.

This dish was sooo delectable, creamy, and flavorful. I am glad I upped the lemon content because I feel like it would have been lacking otherwise. I think adding grilled chicken or shrimp to this dish would be very tasty as well!

This recipe is bound to make it to our dinner table again sometime in the future. It’s not exactly a “light” meal, but I think it’s alright once in a while!