I had a request for Healthy Recipes for breastfeeding moms so thats what we will do today! ( please LIKE if you see this since FB has limited my audience) Farmers Market Grand Aioli With Tarragon Dipping Sauce Le Grand Aioli is a traditional French dish of simply prepared fish and vegetables. Stock up on vitamin A, C and K-rich veggies including carrots, broccoli, asparagus and squash and salmon packed with protein and omega-3 fatty acids with this recipe. While you may discover that certain foods may upset your baby’s tummy, you shouldn’t need to make any drastic changes to your diet and can safely eat 12 ounces per week of fish. The only ones to steer clear of due to high mercury levels, according to the Environmental Protection Agency, are shark, tilefish, swordfish and king mackerel. Ingredients: For the tarragon dipping sauce: ¼ cup mayonnaise ½ cup full-fat yogurt 1 cup tarragon leaves, rinsed and patted dry (discard any tough stems) ¼ cup lemon juice Grated rind of 1 lemon 1 tablespoon olive oil 1 clove garlic, peeled and smashed For the grand aioli: ½ onion, coarsely chopped 1 celery rib, coarsely chopped 1 lemon, sliced 2 bay leaves 2 garlic cloves, smashed 10 whole peppercorns 4 3-ounce salmon filets ¾ pound baby potatoes ½ pound baby broccoli, lower ends trimmed ½ pound baby carrots 1 pound thin asparagus, lower ends trimmed ½ pound baby summer squash Directions: 1. To make the tarragon sauce, place all ingredients in a food processor and blend until smooth. refrigerate in an airtight container until ready to use (up to 3 days). 2. For the aioli, put onion, celery, lemon, bay leaves, garlic cloves and peppercorns in a medium-sized pot. Add water until pot is three-quarters full. Bring to a boil over high heat and cook uncovered 3 to 4 minutes. 3. Reduce heat to a simmer and gently submerge salmon filets into hot liquid. Cover pan and cook for 7 minutes. remove cooked salmon and set aside. Discard any liquid. 4. In a medium pot, place potatoes and cover with water. Bring to a boil and cook for 10 to 12 minutes until tender. Drain potatoes and set aside. 5. Fill large pot with 2 inches of water, place steamer basket inside and bring water to boil. reduce heat to medium-high and carefully arrange broccoli, carrots, asparagus and squash in steamer basket. Cover and cook 4 to 7 minutes, until vegetables are tender. Drain vegetables and arrange on a large platter with the salmon and cooked potatoes. Serve warm or at room temperature with tarragon sauce. Per serving: 410 calories, 30 g protein, 35 g carbohydrate, 18.5 g fat (3 g saturated fat), 174 mg calcium, 5.3 mg iron, 179 mcg folate, 7 g fiber
Posted on: Fri, 18 Jul 2014 17:30:01 +0000