02.28.17

HONEY AND LIME SALMON BOWLS

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bri and i just returned from a very extravagant weekend in napa so a healthy lunch was in order. ivan dreamed up this little combo and it was so delicious. the quality of your salmon does matter, we got ours from whole foods, center cut filets and it was about $18 for three servings of sustainable raised farmed salmon. you could also spring for the wild caught salmon if it’s in your budget. also, ivan toasts his rice before cooking it which is something i’ll be doing from now on, it really brings out the flavor. bri and i are going to dinner at the newly opened Red Herring tonight. they are doing an 8 course tasting menu with wine and cocktail pairings. super excited to try it out, it’s owned by the cutest husband wife duo and it’s supposed to be amazing! -joanie

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honey and lime salmon:
• 3 fresh salmon fillets
• salt and pepper
• 1 garlic clove
• honey
• 1/2 lime juiced + more for serving

cherry tomato salad:
• 2 cups cherry tomatoes sliced
• 1/4 cup feta cheese
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1 cup basil chopped

cilantro lime brown rice:
• 2 cups brown rice
• 1/2 cup chopped cilantro
• 1 lime juiced
• 1 tablespoon olive oil
• 1/4 white onion diced
• 1 garlic clove diced

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preheat oven to 375. in a medium sized pot heat the olive oil on medium heat. cook the diced onions until they begin to be translucent. add the brown rice and diced garlic clove. stir until rice has slightly toasted about 5 minutes. add 4 cups of water and 2 teaspoons of salt and cook 40 minutes on low heat. remove from heat and add the lime juice and cilantro.

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on a baking sheet, lay tin foil. lightly coat the surface with olive oil and place the salmon fillets. garnish with salt and pepper, lime juice and the 1 garlic clove diced. bake for 10 minutes. remove and brush honey on each fillet. set your broiler on high and bake for an additional 5 minutes. keep vigilant to prevent them from burning.

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to make the cherry tomato salad, slice 2 cups of cherry tomatoes. mix with the olive oil, balsamic vinegar, feta cheese, basil and sea salt.

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styling by: joanie cusack and ivan solis
photos by: ivan solis
see more recipes here

10 COMMENTS

Add your own

    Samantha Lee says:

    Oooh I love baked salmon. This recipe looks SO GOOD.
    http://www.wonderlandsam.com

    Shelby says:

    Looks so good! I bet quinoa would be delicious as well instead of rice.

    designlovefest says:

    that’s a great idea. i’m going to try that next time!

    Kim says:

    My daughter & I learning to cook healthy together & this recipe was not only beautiful to look at it tasted down right delicious! After a great workout there is nothing better than a hot shower & a delicious healthy meal! Thank you

    designlovefest says:

    oh, i’m so happy to hear that! thanks for trying it and reporting back!

    SIMI says:

    Dear Designlovefest Team

    I liked the recipe. But I will suggest there should be less items/ingredients in a recipe, and it take less time to prepare. Most of the ingredients are not available at home, and some recipe will be helpful to prepare and filling too.
    I also want to send some indian recipe, if you include in your website.

    Thanks

    Annie says:

    This looks so delicious! Do you think I could cook the salmon the same way if it still has a side with skin/scales on?
    Thanks!

    Fiona says:

    I like this recipe but that is a lottttt of rice. Considering it’s a healthy meal I think you could easily half the amount of rice. I made it as per the recipe and kept half the rice for my lunches all week haha

    meri says:

    Wow! I like this recipe!!!!!!!

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