CANRecipe Roundup: 30 Minute Meals
This month's CANRecipe roundup features meals that can be made in 30 minutes or less; perfect for a weeknight dinner or quick lunch.
I chose to make lettuce wraps because they are so simple and inexpensive to put together. For the filling I did some with roasted salmon and a couple with poached eggs. This recipe is very much an "as you wish" recipe, that is to say, substitute where necessary and suit it to your tastes.
Free from dairy, peanuts, nuts, legumes, soy, wheat
Can be free from egg and fish if you use chicken instead of the proteins I've used here
1 portion of salmon, or 2 large eggs
1 tbsp olive oil
1 head of iceberg lettuce
1 cup diced ripe papaya
3 green onions
half a handful of fresh cilantro
a sprinkle of poppy seeds
salt and black pepper to taste
1 Meyer lemon, or 1/2 a lime
Peel off the outside leaves of an iceberg lettuce. Rinse with water and pat dry with paper towel.
Dice up 1 cup of either ripe papaya or pineapple, set aside. Tear up some cilantro and snip up the green onions.
If using salmon, brush with olive oil, salt and pepper, and roast on a baking sheet lined with parchment for 20 minutes at 400F. For eggs, poach to your desired firmness using a bit of white vinegar in the poaching liquid to keep the egg white together.
To assemble: Lay out a lettuce leaf, add some fruit, cilantro, and green onion. Then spoon in either an egg or a portion of salmon. Squeeze the lemon or lime over top, sprinkle with poppy seeds, and then season with salt and pepper to taste.