Cooking Light's Halibut & Peach Salad with Lemon-Mint Vinaigrette

Cooking Light magazine nails superfast delicious recipes with meals that only take 20-minutes from start to finish. Each month, I try to make 2-3 recipes from that month's issue. As a home cook, I usually don't follow recipes but I find it helpful to follow a new recipe as I always pick up little tricks which inspire me incorporate them in other dishes. It also helps me word and write my recipes for you!

Extra Extra.....

I am SO excited to announce that Cooking Light reposted my picture on their Instagram account (78k followers) and I hope to be featured in the magazine! 

Recipe from Cooking Light, July 2014 

ingredients 

serves 4 

• 3 tablespoons extra-virgin olive oil, divided
• 4 (6-ounce) halibut fillets
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons chopped fresh mint
• 2 tablespoons fresh lemon juice 
• 1 teaspoon maple syrup
• 6 cups baby spinach leaves
• 2 medium peaches, halved and sliced 
• 1/2 English cucumber, halved lengthwise and sliced
• 1/4 cup toasted sliced almonds

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 tablespoons oil, mint, juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds. Enjoy! 

Carolyn Malcoun, Cooking Light 
JULY 2014