10-Minute Salmon & Watermelon Mint Pops

Elizabeth Eats

Learn how to make restaurant-worthy salmon at home in less than 20 minutes. Elizabeth shows you how to take three simple ingredients you probably already have in your refrigerator and create a stunning salmon dinner. A simple quinoa salad is all you need to go with this showstopper. If only all of life could be this easy.

PERFECTLY COOKED MAPLE DIJON SALMON

Serves: 2

Ingredients

(use organic ingredients where possible)

• 2 (6-8 oz) salmon fillets
• 2 tsp real maple syrup
• 2 tsp organic tamari
• 2 tsp dijon or whole grain mustard

Directions

1. Whisk marinade ingredients in a small mixing bowl, and set aside.
2. Position your oven rack to approximately 6 inches below the broiler.
3. Preheat oven to 300°F (150°C). Once the oven is preheated, turn it off and turn the broiler on.
4. Line a baking pan with a sheet of parchment paper (optional), and lay salmon fillets skin down.
5. Lightly coat the fillets with sea salt and freshly cracked black pepper. Coat the fillets with the marinade.
6. Place fillets in the oven and broil for 6 minutes or until done. Let cool 5-10 minutes before eating.

SIMPLE LEMON QUINOA SALAD

Serves: 4

Ingredients

(use organic ingredients where possible)

• 2 cups arugula, chopped
• 2 cups cooked quinoa

For the Dressing

• 2 tbsp olive oil
• 1-2 tbsp lemon juice
• Pinch sea salt
• ½ tsp dijon mustard

Directions

1. Whisk together dressing ingredients in a medium-sized mixing bowl.
2. Add quinoa and arugula to the bowl with the dressing, and mix until well coated.

WATERMELON MINT POPS

Serves: 6

Ingredients

(use organic ingredients where possible)

• 6 cups watermelon pieces
• 10 mint leaves, more or less to taste
• ½ lime
• 2 tbsp raw honey

Directions

1. Add all ingredients to the jar of a blender, and puree until perfectly smooth.
2. Pour into popsicle molds, leaving about ¼ inch at the top for expansion in the freezer.
3. Put the lids on and freeze at least 6 hours. Freezing time will depend on your freezer; it's best to freeze them overnight.
4. To serve, run each popsicle mold under warm water for 30 seconds-1 minutes until it pops out.

Note*

• 3/4 cup of dry quinoa will yield about 2 cups of cooked quinoa.
• Cut the watermelon into large 1" slices across the whole melon, then carefully shift the watermelon and cut 1" slices the other direction. Then, you'll have perfect watermelon slices!