Do people avoid cooking because recipes have too many ingredients and complicated instructions?
As my lovely sister-in-law and I were drooling over salad recipes this weekend, Vanessa made just that comment.
She said that many recipes required an amazing list of ingredients, most of which she would have to buy, and probably never use again.
What’s more, the instructions were endless. As a working mother of two young boys, she had no time, or energy, to tackle a cooking project.
Salmon and Red Chard Salad with Lemon Basil Vinaigrette
This got me to thinking about my approach to healthy cooking. I’ve been cooking for over 30 years, but that doesn’t mean I want to slave away in the kitchen either, so I’ve decided to keep my food fresh and simple.
This healthy salmon salad with red chard, sweet grapes, goat cheese and a lemony vinaigrette is a good place to start.
Salmon and Red Chard Salad with Lemon Basil Vinaigrette
What do you think?
If a recipe is too complicated, does it get relegated to your someday I’ll make this list? How many ingredients are too many?
My goal is to improve this blog’s healthy, low calorie recipes so they are quick and easy for you to prepare. I’d love to hear your opinion, so don’t be shy, and be sure to leave a comment.
Have a terrific week!
- 12 ounces wild Alaskan salmon, filets
- 8 cups red chard, sliced into ribbons
- 1 cup green onion, thinly sliced
- 2 cups grapes, halved
- 1 tablespoon lemon zest
- ½ medium lemon juice
- 2 tablespoons low sodium vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon 100% maple syrup
- 2 tablespoons fresh basil
- ½ cup goat cheese, crumbled
- Preheat the oven to 350 degrees and line a cookie sheet with foil. Place salmon on the foil and sprinkle with salt and pepper. Bake 15 - 20 minutes until salmon is no longer opaque at the thickest part. Take care not to over cook or salmon will be dry. Allow to cool.
- Combine chard, green onions and grapes in a large bowl.
- Combine lemon zest, lemon juice, vegetable broth, maple syrup and basil in a bowl, then toss into chard. Season with salt and pepper to taste.
- Fold goat cheese and chunks of salmon into salad and serve.
Weight Watchers PointsPlus 9
Saturated fatty acids: 7.78g
Monounsaturated fatty acids: 8.71g
Polyunsaturated fatty acids: 3.20g
Total fat: 19.70g
Calories from fat: 177
Cholesterol: 69mg
Carbohydrate, by difference: 15.98g
Total dietary fiber: 2.41g
Protein: 25.20g
This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content.
Copyright Notice: Mother Rimmy’s Cooking Light Done Right’s images and original content are copyright protected. Do not publish these materials without written permission.
I like to use many ingredients, of course it depends on ingredients, but usually we have an amazing meal with original flavors thanks to it
You have a good point there. It is fun to combine ingredients to come up with something unique – something us food bloggers do all the time.
mmm mmm good
Such a nice salad! Great way to use salmon, too. Love the goat cheese – salmon and goat cheese pair so well. Good question about ingredients, instructions. It really depends on my mood – if I need something quick, then I’m going to make something with a streamlined procedure and (probably) just a few steps. But if I have more time, or want to play, the list of ingredients or number of steps isn’t usually a problem. But I’m a pretty good cook and can just look at most recipes and understand exactly what’s going on – I can see if someone hasn’t cooked a lot, this might be more of a challenge.
That’s the thing, we are cooks so the challenge of more complicated recipes intrigues us. I’m feeling like I need to work on simplifying things so people can come home for work and cook a healthy meal without fuss. It’s a new challenge.
I like recipes that are simple, especially for everyday meal…and once in a while I can indulge myself with a complicated one…
This salad looks delicious and healthy…
Have a wonderful week ahead Kristi
I agree – as a cook I get into a zone creating recipes and they get more and more complicated. It’s nice to keep it simple for everyday. You have a good week too!
You know…Indian food recipes usually put me off, not because they don’t look tasty, but the lengthy list of SPICES and unknown names of many exotic ingredients.
Your salad looks divine, Kristi, and it’s rather simple to prepare.
You are the second person to tell me that, and I would agree. I assisted at an Indian cooking class awhile ago and the chef came prepared with a box of spices and herbs. Completely delicious, but definitely not quick to prepare.
I love all the healthy combination of this salad. My favorite is the goat cheese. Thanks, Kristi.
I was never a fan of goat cheese until just recently. Now I like the tartness and creaminess it adds.
I’ll admit, sometimes a recipe will look good and I won’t save it because it sounds too fussy. I’ve found this mostly happens with Indian dishes. I’m trying to get past that hang up, but it’s a tough mental block. This salad looks delicious (and not fussy at all)!
I love the way you describe it – fussy. That’s a good way to put it. I’m finding if I use bold ingredients with big flavor, I don’t need a ton of ingredients.
I hope you don’t mind Kristi, but I have popped a link to this lovely recipe into yesterday’s post on food to glow for Lime and Fresh Turmeric Salmon. All best, Kellie
That’s wonderful. Thank you so much! I’ll be sure to share it. Have a good weekend.