Laura Dossat, Cooking Connection Manager at HEB, joined us in the FOX 7 kitchen on Tuesday to show us how to prepare a healthy-packed lunch.
Recipe: Copper River Sockeye with herb basting oil
Ingredients
- 4 six-ounce fillets of Copper River Sockeye salmon
- 1-2 tablespoons Adams Reserve Garlic Peppercorn Sear-N-Crust
- ¼ cup HEB Basting Oil
Directions
- Season salmon fillets with Garlic Peppercorn Sear-N-Crust.
- Warm a large skillet over medium high heat; add Basting Oil to pan and swirl to coat bottom.
- Place fillets flesh side down in pan; cook 4 minutes.
- Turn fish over and cook an additional 4 minutes, until fillets are medium well done.
- Remove to serving platter and drizzle with hot oil from pan.
Recipe: Kale and Quinoa Salad
Ingredients
- 1 package Central Market Organics Quick Quinoa
- 2 ½ cups water
- ¼ cup Adams Reserve Sundried Tomato Bread Dipper
- 1/3 cup Ottavio Gran Reserva Olive Oil
- 1/3 cup Bragg's Apple Cider vinegar
- 2 cups Central Market Organics Baby Kale
- 1 organic Gala apple, diced
- ½ cup toasted walnuts
Directions
- Combine water and Sundried Tomato Bread Dipper in a small saucepan; bring to a boil. Add quinoa, cover and reduce heat. Simmer 10 minutes.
- In a large bowl, whisk together vinegar and oil; stir hot quinoa into dressing.
- Fold in kale and refrigerate until chilled.
- Stir in apple and walnuts; season as desired with salt and pepper.
