This recipe is based off of the Salmon with Lemon and Dill recipe from allrecipes.com with the exception of olive oil in place of butter, and 2 tablespoons fresh dill in place of 1 tablespoon of dried dill.
This recipe is very loosely based off of the P90X Nutrition Guide’s Vegetable Soup recipe. Basically I added in green peas, asparagus and parsnip in place of half the amount of potatoes. And doubled the amount of cilantro since I didn’t have parsley (I love cilantro, so there!). And instead of tomato sauce I added in tomato paste, for that extra concentrated shot of tomato-ey acidic flavor that balances out the sweetness of the green peas and parsnip.
As some of you know if you’ve visited this blog from time to time I’ve been going through the P90X and P90X2 workout programs. One of the recipes I make quite regularly are the turkey burgers that are in the P90X nutrition guide. I decided this week I’d just make them as meatballs and bake them instead.
I love food. I love going out and trying new dishes from different cultures. Like those pork knuckle bones with all that gelatin in the Dominican Republic, lol.
Anyways I thought I’d start just taking pictures of new dishes I cook from time to time and post them here for fun and so I can remember what I put in them; I usually end up modifying from the original recipe and then forget. 🙂