Dinner Healthy...Calabaza, Baked Salmon & Warm Goat Cheese Salad

I like going into Winn-Dixie when I can get a chance, because they sell calabaza squash that is already cut and sealed in smaller size pieces. So when I get up there (it's farther away than Publix and Sweetbay) I have to pick some up.

Calabaza is a pumpkin-like squash that can be quite large, and it can vary in size and color. It is known (I'm sure) by many different names. This squash is popular in the Caribbean as well as Central and South America. It is similar to butternut or acorn squash in flavor in my opinion and used in place of in many recipes.
I just like to oven roast the squash sprinkled with sea salt and chipotle chili powder and drizzled with some olive oil until tender. The squash works well in bento box lunch too, it adds that beautiful orange color to them.

I have always liked to cook healthy and my daughter is a good example of that. If she thinks she did not get enough veggies with her dinner...she'll go snack on some carrots later. :D She has always liked salmon so that's the easy part. She also is trying and liking other fish, not that salmon is so bad, just that my husband would like other fish besides salmon...


...salmon is always an easy dinner in my opinion. This one is the Dukkah crusted salmon of course made easy with the dukkah spice mix I have on hand in the freezer. I almost used it on the salad instead. This time I tossed in some purple cabbage around the salmon before I baked it for 20-25 minutes at 350 F...surprisingly it came out good!

For the warm goat cheese mix the softened cheese with some dried (or fresh herbs if you have any). Thyme, tarragon, chervil, parsley, chives any herb blend that you like. I rolled it in Little balls and refrigerated them. As it turned out it would be better to make them in little medallions or patties instead of the balls... or better yet just slice them from the log and season the panko.

When firm dip in a beaten egg then into panko bread crumbs seasoned with sea salt, pepper and a pinch of garlic powder. Then in a skillet with a little oil fry them until crispy and golden about 2-3 minutes per side. They can be refrigerated or placed in the freezer a bit before frying for easier handling. When done let them blot on a paper towel lined plate and you can keep the warm in a 200 degree F oven. The dukkah spice/nut mix would be good with the goat cheese too.

They are good so good as is, but I made them for the salad (and a little extra for my bento) so on the bed of mixed greens they go.

I loved the look of the purple cabbage when I sliced it...I just had to share it with you :D

For the salad dressing whisk together:

1/3 cup olive oil or Hazelnut oil

2-3 Tablespoons champagne vinegar or sherry vinegar

1 Tablespoon fig jam or orange juice

1 teaspoon dijon mustard

salt and pepper

Maybe I went over -kill on the healthy factor, but I did fry the goat cheese! Now where is dessert?