Recipes for HBP

[ladyscorpio]

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.

Ingredients

* 1 tablespoon(s) red-wine vinegar
* 1 tablespoon(s) lemon juice
* 1 teaspoon(s) Dijon mustard
* 2 clove(s) garlic, minced
* 1/8 teaspoon(s) salt, or to taste
* Freshly ground pepper, to taste
* 1/4 cup(s) extra-virgin olive oil
* 1/2 cup(s) Kalamata olives, pitted and coarsely chopped
* 1 tablespoon(s) chopped fresh parsley
* 3 medium navel or Valencia oranges
* 10 cup(s) mixed lettuces , such as chicory, radicchio and lettuce
* 2 head(s) Belgian endive, sliced
* 2 bulb(s) fennel, trimmed and sliced

Directions

1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
3. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

[ladyscorpio]

Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450°F for 12 to 15 minutes.

Ingredients
* 1/4 cup(s) low-fat or nonfat plain yogurt
* 1/4 cup(s) chopped fresh parsley
* 1/4 cup(s) chopped fresh cilantro
* 2 tablespoon(s) lemon juice
* 1 tablespoon(s) extra-virgin olive oil
* 3 clove(s) garlic, minced
* 1 1/2 teaspoon(s) paprika
* 1 teaspoon(s) ground cumin
* 1/4 teaspoon(s) salt, or to taste
* Freshly ground pepper , to taste
* 1 pound(s) center-cut salmon fillet, cut into 4 portions (see Tip)
* 1 lemon, cut into wedges


Directions

1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
2. Meanwhile, preheat grill to medium-high.
3. Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

[izayoi]

What are you doing posting a fish recipe?

[ladyscorpio]

What are you doing posting a fish recipe?

found it so i posted it.......sorry?? :cool:

[izayoi]

found it so i posted it.......sorry?? :cool:

You're forgiven because I have a piece of salmon in my fridge just waiting for this.

[izayoi]

DASH diet recipes for hypertension can be found here:

http://www.mayoclinic.com/health/dash-diet-recipes/RE00089

DASH was a study designed to aid in the prevention and regulation of high blood pressure.

[izayoi]

bump because people's shenanigans have my pressure up :angry:

[Meganwhite]

Thank you so much for the recipe for HBP, it was very useful for me