Baked cod and 3 grain vegetable feta salad

Here's another post to prove I'm the worst food photographer ever.  This was our dinner tonight and it was quite delicious.  Or so I thought, and Kristian liked it as well.  I've really got to get better at taking the pictures because everytime I look at one, it is so unappealing.  It really was good.  I also served it with pita bread left over from last night.  
I used 3 cod filets and it was enough for my family.  More than enough if you ask the children. 


For the baked cod:
3 cod fillets (or white fish of choice)
 6 Tablespoons olive oil

1/2 teaspoon Dijon mustard
1/2 a lemon, juiced, plus more for serving
1 tablespoon fresh parsley, finely chopped
 1 clove garlic, minced
sea salt and fresh black  pepper
Preheat oven to 375 degrees F.
Line a large baking pan with parchment paper and place fish on it.
In a medium bowl whisk together the butter, lemon, mustard, parsley, dill and garlic. Season with salt and pepper.
Divide the sauce between fish. top evenly
Bake for 15-16 minutes depending on the size of the fish, Then broil for 1-2 minutes or until top turns golden, checking every 20 seconds. Serve immediately with additional lemon.

Beware of overcooking.  Cod is very easy to overcook.  Probably any fish, but you know... be aware.

FOr the 3 grain salad:
http://naturallyella.com/2014/07/01/three-grain-grilled-vegetable-and-feta-salad/

For the grain salad, beware of overcooking the grains.  They will get mushy and that's not nearly as appetizing. 

The theme in this post seems to be don't overcook.  I totally overcooked everything in case you hadn't guessed.  Also, I went to 4 different stores today to find sorghum (which I had never before heard of but suddenly had to have).  I tried Winco, Trader Joe's (where my pronunciation was corrected.  It's Sore-gum, not sour-gum), Natural Grocers and finally found it at LifeSource where I pronounced it like a pro.  It was delicious.  The cook time on it is longer than the other grains, but it held it's shape and texture well and I liked it.  I will try it again in other things.  I don't know what, so don't ask me. 

I should have posted this as two separate posts because it's two different recipes.  Well, really a recipe and a link.  Anyway, I didn't, so...

These recipes can also be found on my healthy habits pinterest board. 

Healthy Creamy Mexican Kale Salad

 

 

I made this salad tonight.  It was delightful.  I forgot to get a jalapeno, so it wasn't really spicy at all.  I was thinking you could also add the jalapeno to the dressing instead of chopped in the salad.  I can't really tell you what my family thought of it as we took it to burrito night and they all opted for burritos.  I also added some chopped chicken breast to make it more of a filling meal. 

 

I'd make it again.

 

The recipe is below, or also on my Healthy habits pinterest board.

 

 

Ingredients

Salad:
• 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
• 14 oz can black beans, drained and rinsed (I used my cooked beans)
• 1 cup corn (thaw if using frozen)
• 2 large bell peppers (any colour), finely chopped
• 1 + 1/2 large avocado, finely chopped
• 1 large tomato, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 tbsp jalapeño peppers, seeded & minced
Dressing:
• 1/2 large avocado
• 1/2 cup warm water
• 1/2 lime, juice of
• 1 tsp cumin
• 3/4 tsp salt
• 1/2 tsp black pepper

 

Directions

1. Add Salad ingredients to a large bowl. In a food processor, blender or Magic Bullet, process Dressing ingredients until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance and combine before serving. The Dressing does get brown a bit but once mixed with the Salad, it's not noticeable.
Storage Instructions: Refrigerate tossed or separately for up to 24 hours.