BUTTERNUT SQUASH SOUP
WITH LEAFY GREENS & SAUTEED POTATOES
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Brilliant Score: 10
Calories: About 570 Per Serving[share title=”Share this Recipe” facebook=”true” twitter=”true” pinterest=”true” email=”true” linkedin=”true”]
Pour the balsamic vinegar and honey into a small saucepan; then bring to a boil.
Cook over medium heat until the volume is reduced by half and a syrupy consistency is obtained, 5-7 minutes. Set aside.
Prepare the spinach. Wash and drain rapidly then transfer to a saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 3-4 minutes until the leaves wilt. Avoid overcooking, otherwise the spinach will become brownish. Transfer the spinach to a colander and press to remove excess water. Set aside.
Lightly oil salmon on both sides. Heat a grooved, thick-bottom frying pan or a skillet that When hot, add the fish, skin side down, and cook until the edges become opaque and lighter colored, about 5 minutes. Turn and cook an additional 3 minutes. then season with salt and pepper.
Check with a fork to see if it is cooked through. Transfer the spinach to warmed serving plate. Place the fish on top and drizzle with the balsamic syrup.
OPTION served with brown rice
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