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BIM Admin

BIM Admin

Prep time: 10 minutes

  • Cook time: 15 minutes
  • Serves:4
  • 2 large avocados, cut and peeled
  • 3 Tbsp. freshly squeezed lime juice or lemon juice
  • 3-4 Tbsp. extra virgin olive oil
  • 1 Tbsp. minced scallions or green onion
  • 1 Tbsp. minced parsley
  • 1 teaspoon Dijon mustard or to taste
  • Salt and pepper to taste
  •  4 salmon fillets

Ingredients

Preparation

1 Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced scallions (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.

2 Coat the bottom of a sauté pan with oil, heat on medium high. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium well, 4-5 minutes per side.

Serve salmon with avocado sauce

4 Sole fillets seasoned with salt and pepper

Layer in equal amounts over the fish:

2 cloves garlic sliced thin

4 cups of baby spinach

1 large tomato

4 tbls feta cheese

Preheat oven to 350º and place fish on a baking sheet sprayed lightly with cooking spray.  Bake fish for 15 -20 minutes.

Delish!

 

Submitted by cynthia

Just get a handful of fresh spinish and sautee it in heated olive oil until warm and cooked.  You can add sliced jalapeno if you like to. 

Pure in egg beaters (from a carton) over the top of spinish. You only need enougth to cover the spinish and peppers.  It is cooked in the same manner as you would cook an omelet. 

Sprinkel some sharedded  Parmesan chees on top.

  Cook over a medium heat, let the eggs get a little brown on the bottom. 

Flippe over the omelet and let the other side cook,  not for long.  Just enoght to cook the egg and melt the chees.  If you want you can turn the heat off  and the egg will cook itself with heat of the pan.

You can sever this as a hearty sandwich or with tost on the side.

 

Submitted by: Suzanne

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