NEW YORK (PIX11) – Culinary stylist Ashton Keefe shares some heart healthy meals designed with women in mind on New York Living.
Salmon with Spicy Avocado Feta Salsa
Ingredients (serves 2):
- 8 ounces salmon
- 1 teaspoon salt, divided
- 2 tablespoons extra virgin olive oil
- 1 ripe avocado, diced
- 1 lime, juiced
- 1 tablespoon chopped mint
- 1 tablespoon chopped cilantro
- 1 jalapeno, pitted and minced
- 1 garlic clove, minced
- 4 ounces feta cheese, cubed
Directions:
- Preheat the oven to 425° F. Place the salmon a on parchment-lined baking sheet and season with ½ teaspoon of the salt and 1 tablespoon of the olive oil. Roast for 12 to 15 minutes or until cooked through and firm.
- While the salmon is cooking, combine the avocado, lime juice, mint, cilantro, jalapeno, garlic, remaining ½ teaspoon of salt, and remaining tablespoon of olive oil. Mix to combine the salsa and then fold in the feta. Serve on top of the salmon.
One Pan Lemon Chicken with Sweet Potatoes and Avocado Mash
Ingredients (serves 4):
- 8 bone-in skin-on chicken thighs
- 2 teaspoon salt, divided
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 sweet potato, chopped
- 1 cup dry white wine
- 1 cup chicken stock
- 3 ripe avocados
- 2 limes, juiced
Directions:
- Preheat the oven to 375° F. Pat the chicken skin dry and season with 1 teaspoon of salt.
- Heat the olive oil in a large oven-safe pan over medium-high heat. Add the chicken, skin-side down and sear for 5 to 7 minutes per side, or until golden brown. If the skin begins to pop or crackle too intensely, reduce the heat to medium. Remove the chicken from the pan to a plate and add the onion and sweet potato. Stir and cook for 4 to 5 minutes. Season with ½ teaspoon of salt and add the white wine, scraping the brown bits off the bottom of the pan. Cook for 1 to 2 minutes or until the wine is reduced slightly then nestle the chicken thighs back into the pan, skin side up. Remove from the heat and add the stock. Place the pan in the oven and cook for 20 to 25 minutes.
- While the chicken is cooking, mash the avocado, lime juice, and remaining ½ teaspoon of salt. Slather the mash on a plate and when the chicken is done, layer and single the chicken and top with the jammy, juicy vegetables and sauce.
California Salad Pizza
Ingredients (makes 1 pizza):
- 1 pizza dough
- 1 shallot, minced
- 1 lemon, juiced
- ½ teaspoon salt
- 1 heaping tablespoon Dijon mustard
- 2 to 3 tablespoons extra-virgin olive oil
- 5 ounces mesclun greens
- 1 ripe avocado, cubed
Directions:
- Preheat a grill or grill pan to medium-high heat. Stretch your dough out and place on the grill, grill for 2 to 3 minutes per side until grill marks form.
- While the dough is grilling, place the shallot, lemon juice, salt, and Dijon in a large bowl. Whisk in the olive oil and taste for seasoning, adding more salt if needed. Add the mesclun and avocado and gently toss to fully dress. Top pizza dough and cut as you would a traditional pizza.