This recipe for Grilled Salmon with Nectarine Salsa features simply grilled salmon fillets topped with a delicious, fresh nectarine-onion salsa.

When making salmon, I almost always turn to my favorite salmon recipe (barbecued salmon) because it’s just a go-to, fabulous recipe that everyone loves. But in the summer months when nectarines are ripe and juicy and wonderful, I like to make this grilled salmon with nectarine salsa. Fruit salsa served on top of salmon turns out to be a delicious idea. This is a great recipe!

Ingredients needed:

• nectarines
• red bell pepper
• red onion
• fresh basil
• white wine vinegar
• grated orange zest
• freshly squeezed orange juice
• jalapeño pepper
• lime juice
• white sugar
• garlic
• salt and pepper
• salmon fillets

How to make Grilled Salmon with Nectarine Salsa:

The complete, printable recipe is at the end of this post.

The first step is making the nectarine salsa, and it couldn’t be any easier! Stir together all of the salsa ingredients in a bowl. Then put it in the fridge for a couple of hours to give the flavors a chance to meld.

Recipe Notes:

• Instead of buying individual salmon fillets (expensive), look for a large piece of salmon and cut it into your own fillets. You’ll save money! I like to buy the large pieces of salmon at Costco.
• Change things up in this recipe by creating a peach salsa instead. Just replace the nectarines with peaches (but peels them first).

The Best Salmon Recipes:

• Grilled Salmon with Dill Pickle Butter
• Baked Salmon with Creamy Coconut Ginger Sauce
• Baked Pistachio Lemon Salmon
• Salmon with Mustard and Brown Sugar Glaze
• Grilled Salmon with Spinach and Yogurt Dill Sauce

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Grilled Salmon with Nectarine Salsa

This grilled salmon is perfect for summer!

Course Main Course

Cuisine American

Keyword nectarine, salmon, salsa

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

Servings 4 servings

Calories 326kcal

Author RecipeGirl.com (shared from Southern Living)

Ingredients

SALSA:

• 3 medium nectarines, coarsely chopped (no need to peel)
• 1 medium red bell pepper, seeded and coarsely chopped
• 1 medium red onion, coarsely chopped
• ¼ cup thinly sliced fresh basil
• ¼ cup white wine vinegar
• ½ teaspoon grated orange zest
• ¼ cup freshly squeezed orange juice
• 2 tablespoons seeded and minced jalapeño pepper
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons granulated white sugar
• 2 medium garlic cloves, minced
• ⅛ teaspoons salt

SALMON:

• Four 6-ounce salmon fillets
• salt and pepper, to taste

Instructions

PREPARE THE SALSA:

• In a medium bowl, stir together the chopped nectarines and remaining ingredients. Cover and chill the mixture for about two hours.

PREPARE THE SALMON AND SERVE:

• Preheat the grill to medium-high heat (350°-400°). Sprinkle the salmon fillets evenly with salt and pepper.
• Grill the salmon, covered with a grill lid, 5 minutes on each side or until the fish flakes easily with a fork.
• Serve the grilled salmon immediately topped with the nectarine salsa. Garnish with lemon or lime wedges, if desired.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 20g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 456mg | Potassium: 1151mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1550IU | Vitamin C: 63mg | Calcium: 42mg | Iron: 2mg

The post Grilled Salmon with Nectarine Salsa appeared first on Recipe Girl®.

Greek marinated chicken, fresh cut veggies, hummus, tzatziki sauce…all your favorite Greek flavors together in one bowl! You are going to love this Greek chicken bowl of goodness that transports you to the Mediterranean.

I love making Greek-inspired meals, and everyone looks forward to Greek night. Try making this easy chicken recipe or this fresh pasta salad for your next potluck! Greek dishes are a delicious addition to your weekly dinner lineup, and I make it easy with my slow cooker chicken recipe.

What Are Greek Chicken Bowls?

Greek chicken bowls are all your favorite Greek flavors combined into one bowl. Juicy Greek-marinated grilled chicken, tomatoes, cucumbers, kalamata olives, red onion, hummus, feta cheese, and tzatziki sauce on a bed of brown rice. Such a delicious and nutritionally balanced dinner idea!

If you really want to go all out, you wow your dinner guests by making some of the bowl ingredients from scratch! I love love love this perfect naan bread that can be cut up and served like pita bread. Or you could make the best homemade hummus and feta dip that I think would be delicious in these bowls.

What Goes In A Greek Chicken Bowl?

Fresh ingredients are the beauty of a Greek chicken bowl. I like to meal prep the chicken ahead of time, making dinner time a breeze. All of the ingredients can be prepped in advance.

• Chicken Souvlaki: Making this delicious recipe ahead of time makes these bowls assemble quickly and easily.
• Brown Rice: Any kind of rice or grain works in these bowls as a base.
• Cucumbers: English cucumbers are my favorite cucumbers to use.
• Grape Tomatoes: Slice the tomatoes in half to make eating easier.
• Red Onion: Slice or dice the red onion here. It adds great flavor!
• Kalamata Olives: I LOVE kalamata olives. Make sure the pits are removed.
• Hummus: Store-bought makes it easy!
• Tzatziki sauce: You can buy premade tzatziki sauce at the store. However, I have a great recipe I linked here and below in the recipe card.
• Feta Cheese: Crumbled feta cheese is so delicious! It also adds great texture to the bowls.
• Lemon: Because freshly squeezed lemon brings every dish to life!
• Parsley: Garnish with minced fresh parsley for presentation and added flavor! Fresh herbs are always a must.

How To Make Greek Chicken Bowls

Making Greek chicken bowls is an easy dinner recipe, and you will love how quickly they can be made. Combining your dinner ingredients all together in a bowl is so fun! As a result, you will want to make all of your meals a one-bowl dinner!

1. Prepare the Chicken and Tzatziki Sauce: Prepare and grill the chicken souvlaki and tzatziki sauce recipes ahead of time before you assemble the bowls. It can be done a few days ahead of time, making this an easy and fast weeknight meal.
2. Cut the Veggies/Warm the Rice: Cut the cucumbers, tomatoes, red onion, and olives. Also, warm the rice before assembling the bowls.
3. Assemble the Bowls: To assemble, place one cup of rice in each bowl. Then, divide the rest of the ingredients between each bowl. After that then you will layer on the cucumbers, tomatoes, red onion, olives, hummus, crumbled feta cheese, and tzatziki sauce.
4. Add the Chicken: Top with the prepared chicken souvlaki recipe cut into bite-sized pieces.
5. Garnish: Garnish with fresh-cut lemons and minced parsley leaves.
6. Serve: Serve and then enjoy it with a side of pita bread if you desire!

More Delicious Bowl Recipes To Try

One bowl meals are always a hit in our house!  As a result, guests love the fun and delicious flavors of creating their own bowl. These popular bowls are a must try and I know you are going to love them.

Dinner

Korean Ground Beef and Rice Bowls

Dinner

Poke Bowl Recipe

Dinner

Blackened Chicken Avocado Power Bowls

Dinner

Blackened Shrimp Avocado Burrito Bowls

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Greek Chicken Bowl

Greek marinated chicken, fresh cut veggies, hummus, tzatziki sauce…all your favorite Greek flavors together in one bowl! You are going to love this Greek chicken bowl of goodness that transports you to the Mediterranean. 

Course Dinner, lunch

Cuisine Greek, Mediterranean

Keyword Healthy

Prep Time 1 hour 15 minutes

Total Time 1 hour 15 minutes

Servings 2

Calories 911kcal

Ingredients

• 1/2 recipe chicken souvlaki
• 2 cups brown rice, (any grain works)
• 1 cup English cucumbers, sliced
• 1 cup grape tomatoes, halved
• 1/4 cup red onion, sliced thin
• 1/2 cup kalamata olives
• 1/4 cup hummus
• 1/4 cup tzatziki sauce
• 1/4 cup feta cheese, crumbled
• Lemon, for garnish
• parsley, minced, for garnish

Instructions

• Prepare and grill the chicken souvlaki and tzatziki sauce recipes ahead of time before you assemble the bowls. It can be done a few days ahead of time making this an easy and fast weeknight meal.
• Cut the cucumbers, tomatoes, red onion, and olives. Also, warm the rice before assembling the bowls.
• To assemble, place one cup of rice in each bowl. Divide the rest of the ingredients between each bowl. Layer on the cucumbers, tomatoes, red onion, olives, hummus, crumbled feta cheese, and tzatziki sauce.
• Top with the prepared chicken souvlaki recipe cut into bite-sized pieces.
• Garnish with fresh cut lemons and minced parsley leaves.
• Serve and enjoy with a side of pita bread if you desire!

Nutrition

Serving: 2bowls | Calories: 911kcal | Carbohydrates: 160g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 1018mg | Potassium: 888mg | Fiber: 11g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 5mg

This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.

What is a galette?

Galette is French for a free-form pastry with a sweet or savory filling. It’s baked on a sheet pan, not a pie pan. It’s the perfect way to use a bounty of juicy, ripe peaches. It’s an absolute cinch to put together and looks gorgeous on your table for the three seconds it takes before it gets gobbled up.

How to pick a ripe peach

Skip pale yellow peaches and opt for fruit that has a deep golden color. It should feel heavy for its size, and the flesh should be firm but still have a bit of a give. The skin around the stem should be slightly wrinkled, and the fruit should have a robust honey-like aroma.

Can I use frozen, canned, or jarred peaches?

If prepping fresh peaches seems like too much work, or if you simply don’t have access to them, opt for two pounds of frozen. You can use canned or jarred but opt for ones without added sugar. Drain them and pat them dry. If all you have are peaches packed in syrup, rinse them off, pat them dry, and lower the sugar in the recipe to ¼ cup. 

How do I serve a peach galette?

With pride! You can serve it warm or cold, though warm is so much better. I love finishing a peach galette with a pinch of flaky salt. Then I serve the slices with a dollop of homemade whipped cream and a drizzle of honey. It also goes well with a scoop of no-churn strawberry ice cream and chopped pistachios. If you want to get real fancy with it, serve it with a chilled glass of rosé. OH, YOU’RE WELCOME.

How to store leftovers

A galette is best enjoyed the day it’s made, but if you manage some sort of self-control, first email me your secret. Then wrap any leftovers in parchment or wax paper and store them in an air-tight container at room temperature for up to two days. There is NO WAY they will last any longer than that, so stop showing off your superior craving control and don’t even bother asking me about freezing.

Peach Galette

This stunning peach galette is stupid-easy to make. With the help of a pre-made pie crust, you can get it on the table in about an hour.

Course Dessert

Cuisine American

Total Cost ($8.16 recipe / $1.02 serving)

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 8 slices

Calories 320kcal

Author Monti – Budget Bytes

Equipment

• Rolling Pin
• Parchment Paper
• Mesh Sieve
• Enamelware Sheet Pan

Ingredients

• 1 double pie crust* $1.34
• 8 peaches $6.24
• 1/2 tsp vanilla extract $0.26
• 1/2 cup granulated sugar $0.19
• 2 tbsp corn starch $0.02
• 1 tbsp heavy cream $0.09

Instructions

• Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop and place a 15×15-inch sheet of parchment paper on it. Dust the parchment paper lightly with flour.
• Place the pie dough on the parchment paper and roll it out to 14 inches in diameter. Use a fork to poke a few holes in the center of the dough.
• Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer while you prepare the peaches.
• Slice the peaches, skin on, into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar and cornstarch, then sprinkle over the peaches.
• Toss the peaches gently to cover them in the sugar mixture, then place them in a mesh sieve set over the large bowl. Macerate the peaches until they release their juices, about fifteen minutes.
• Add the juices to a small pot set over medium heat and bring to a simmer. Do not stir. Swirl the juices. Once the juices thicken, remove them from the heat.
• Remove the chilled pie dough from the freezer and layer it with the peach slices, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
• Fold the outer lip of the dough over the peaches, pleating it where necessary. Lightly brush a thin layer of heavy cream onto the top of the galette.
• Bake for 40 minutes, or until the crust is crispy and golden.
• Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

Notes

*You can substitute with store-bought pie dough, the kind that comes with two crusts.If using store-bought pie dough:

• Roll out two smaller rounds on separate pieces of parchment, each about 9 inches in diameter.
• Use a fork to poke holes in the center of each crust, leaving a three-inch border.
• Divide the peaches between the two chilled crusts. Leave a three-inch border.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Sodium: 194mg | Fiber: 3g

How to Make Peach Galette – Step by Step Photos

Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop with a sprinkle of water, place a 15×15-inch sheet of parchment paper on it, dust it with flour, and place the pie dough on top. Roll the dough into a 14-inch circle, about 1/4 inch thick, and use a fork to poke a few holes in the center. Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer.

Cut the peaches with their skin on into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar with the cornstarch, then sprinkle the sugar mixture over the peaches.

Toss the peaches gently to cover them in the sugar mixture. Place the peaches in a mesh sieve and place it over the large bowl. Macerate the peaches for about fifteen minutes until they release their juices.

Take the juices (not the peaches) and simmer them in a small pot. Do not stir, as this will crystallize the caramel. Occasionally pick up the pan to swirl the juices. Once the juices thicken and turn a golden brown, remove them from the heat.

Remove the chilled pie dough from the freezer. Layer the peach slices on the dough, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.

Fold the outer lip of the dough over the peaches, pleating it where necessary. You’re not looking for perfection here; that’s the beauty of a galette. Lightly brush a thin layer of heavy cream onto the top of the galette.

Bake for 40 minutes, or until the crust is crispy and golden. Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

I mean, is this the prettiest thing you’ve seen all day or what?!?!?!? Eight servings for under $10 and JUST SIX INGREDIENTS. This one’s gonna be on repeat for a while.

The post Peach Galette appeared first on Budget Bytes.

These Chicken Salad Sandwiches are a delicious sandwich choice for company. And they’re great for everyday too.

I’m such a big fan of chicken salad- especially this one. The sweetness of the grapes combined with the crunch of nuts and celery and cooked chicken all mixed together in a tangy and delicious curry mayonnaise dressing is wonderful. It happens to be awesome served on a roll to make chicken salad sandwiches.

Ingredients needed:

• chopped, cooked chicken
• seedless grapes (I like to use red grapes)
• celery
• almonds or cashews
• mayonnaise
• lemon juice
• curry powder
• soy sauce
• rolls

How to make Chicken Salad Sandwiches:

The complete, printable recipe is at the end of this post.

How to make cooked chicken for chicken salad:

If you don’t already have some cooked chicken, marinate 2 chicken breasts in the refrigerator in a mixture of olive oil, lemon juice, garlic, salt and pepper for 1 hour or longer. Bake at 400 degrees for 30 minutes. Cool slightly, chop and add to the salad. It will be delicious!

The Best Chicken Sandwich Recipes:

• Chicken and Arugula Sandwiches
• Italian Chicken Cutlet Sandwiches
• Crispy Chicken Sandwich
• Chicken Croissants
• Chicken and Sausage Hoagies

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Chicken Salad Sandwiches

This simple recipe using curry, grapes and almonds is a delicious twist on the usual chicken salad sandwich.

Course Sandwiches

Cuisine American

Keyword chicken, chicken salad, sandwiches,

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Servings 4 sandwiches

Calories 648kcal

Author RecipeGirl.com

Ingredients

• 2 cups chopped cooked chicken
• 1 cup halved seedless grapes
• ½ cup finely chopped celery
• ½ cup slivered almonds or chopped cashews
• ⅔ cup mayonnaise (add more, if needed)
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon curry powder
• 1 teaspoon soy sauce
• Four 5 to 6-inch baguettes, French bread or rolls, cut lengthwise into halves

Instructions

• In a medium bowl, combine the chicken, grapes, celery, and almonds; mix well.
• In a separate bowl, mix the mayo, lemon juice, curry and soy sauce. Stir into the chicken mixture a little at a time until you reach your desired creaminess. Chill, covered, for 2 hours or longer.
• When ready to serve, divide the chicken mixture among the four baguettes or rolls.

Notes

• If you don't already have some cooked chicken, marinate 2 chicken breasts in the refrigerator in a mixture of olive oil, lemon juice, garlic, salt and pepper for 1 hour or longer. Bake at 400 degrees for 30 minutes. Cool slightly, chop and add to the salad.
• Use light mayonnaise if you'd like to lighten up this recipe.

Nutrition

Serving: 1sandwich | Calories: 648kcal | Carbohydrates: 42g | Protein: 31g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 767mg | Potassium: 469mg | Fiber: 4g | Sugar: 8g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 3mg

The post Chicken Salad Sandwiches appeared first on Recipe Girl®.

Crispy air fryer jicama fries are a surprisingly tasty and healthy alternative to fries. Enjoy seasoned low-carb fries that are both nutritious and delicious!

I am obsessed with my air fryer! I love using my air fryer to cook all of my vegetables. Anything from corn on the cob to zucchini to even using my air fryer to cook the best tender carrots. I highly recommend that you try them all out!

What Are Jicama Fries?

If you haven’t been properly introduced to jicama fries yet, then I am happy to be the first one to tell you about them! Jicama is a starchy root vegetable that has a similar texture to a potato. But it is even healthier, and because it’s so similar, jicama makes the best fries! You won’t be able to tell the difference. I like to cut them up and add flavorful seasonings and throw them in the air fryer, and you have yourself incredible jicama fries.

Fries are our favorite snack or side to any burger! We love fries so much at our house and always have fries in the freezer to throw into the air fryer whenever we want. Regular French fries are a must in the air fryer, but have you tried cooking up some frozen sweet potato fries? They are insanely delicious (plus they are easy)! And you absolutely cannot forget the waffle fries. They are excellent in the air fryer too!

Ingredients to Make Air Fryer Jicama Fries

I love this easy air fryer recipe! The best part about it is that you don’t have to sacrifice delicious for healthy. It’s simple and easy and a nice way to change things up! Follow the recipe card below for the exact ingredient list.

• Jicama: Just one large jicama will do! Be sure to peel and slice it into sticks.
• Olive Oil: Olive oil will help crisp up the fries and help the seasonings stick to the fries. Avocado oil would work too!
• Garlic Powder: The flavor of garlic should be in every recipe!
• Smoked Paprika: Smoked paprika has a smokier flavor than regular paprika, and I am here for it!
• Italian Seasoning: The addition of added seasonings and herbs helps flavor the jicama perfectly.
• Grated Parmesan: The salty flavor of parmesan is delicious on fries.
• Salt and Pepper: Season to taste with salt and pepper.

How To Make Air Fryer Jicama Fries

Jicama is actually really healthy, so this recipe will make everyone happy… Parents and kids included! You will want to make these for all of your keto-friendly, vegan, and gluten-free friends.

1. Soak Jicama Sticks: In a large bowl, add the jicama and fill with water until covered.
2. Microwave Jicama Sticks: Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
3. Drain and Dry: Strain and dry the jicama.
4. Add oil and seasonings: Add them to a bowl with olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
5. Cook in the Air Fryer: Put them in the air fryer basket and cook at 400 degrees Fahrenheit for 5 minutes.
6. Shake and Continue to Cook: Shake the basket and cook another 5 minutes or until crispy.
7. Enjoy: Serve with your favorite dipping sauce or ketchup.

Try More Recipes In The Air Fryer

Now that you have the air fryer out, give these recipes a try!  You will love how easy the air fryer is.  It makes dinner time both fast and delicious!  You will want to make everything in the air fryer like I do!

Dinner

Perfect Air Fryer Steak

Dinner

Perfect and Crispy Air Fryer Chicken Legs (Drumsticks)

Side Dishes

The BEST Air Fryer “Roasted” Potatoes

Dinner

Air Fryer Stuffed Peppers

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Air Fryer Jicama Fries

Crispy air fryer jicama fries are a surprisingly tasty and healthy alternative to fries. Enjoy seasoned low-carb fries that are both nutritious and delicious!

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer, jicama fries, low carb

Prep Time 10 minutes

10 minutes

Total Time 20 minutes

Servings 4

Calories 236kcal

Author Alyssa Rivers

Ingredients

• 1 large jicama, peeled and sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic
• 1/2 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/4 cup grated parmesan
• Salt and pepper to taste

Instructions

• In a large bowl add the jicama and fill with water until covered.
• Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
• Strain and dry the jicama.
• Add them to a bowl with the olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
• Put them in the air fryer basket and cook at 400 degrees Fahrenheit for 5 minutes.
• Shake the basket and cook another 5 minutes or until crispy.
• Serve with your favorite dipping sauce or ketchup.

Nutrition

Calories: 236kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 122mg | Potassium: 477mg | Fiber: 15g | Sugar: 5g | Vitamin A: 249IU | Vitamin C: 61mg | Calcium: 101mg | Iron: 2mg