Sunday, July 24, 2011

Sweet and Salty Glazed Salmon Salad

You'll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids.  The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.

This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds

1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper.  In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.

Heat broiler, with rack 4 inches from heat.  Line a rimmed baking sheet with foil. 

3 Season salmon with salt and pepper and broil for 5 minutes.

4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.  You can reserve some of the glaze to pour over the fish on the plate.

5 Add orange segments, spinach, and carrots to dressing and toss to coat.  Season with salt and pepper. 

6 Divide salad among four plates and top with salmon.  Sprinkle everything with sesame seeds.  Serve immediately.

Saturday, July 23, 2011

Spicy Coconut Trout

Citrus and spice makes everything nice, especially seafood. This flavorful dish will excite your taste buds and help with reducing inflammation. If you don't like trout, try it with your favorite fish.

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes


1-inch piece of ginger, quartered
2 cayenne peppers
2 limes, juiced
2 Tbsp. fish sauce
2 garlic cloves
1 can (15 oz.) coconut milk
1 cup cilantro, loosely packed
4 pieces (6 oz.) trout

1 Heat oven to 400°F.

2 In a food processor, add the ginger, cayenne pepper, lime juice, fish sauce, and garlic and mix for 5 seconds.

3 Add the coconut milk and cilantro and pulse a few times until incorporated.

4 Place each piece of fish on separate aluminum foil or parchment paper that is big enough to wrap the fish and sauce.

5 Divide the sauce onto the fish.

6 Wrap the fish with the foil and cook in the oven for about 15 minutes, or until the fish flakes with a fork.

7 Pour contents into bowls and serve.

Try using your favorite fish with this dish!

Tuesday, July 19, 2011

Fruit Medley

This refreshing, exotic fruit snack will help cool you down on those hot summer days. Did I mention that it has lots of antioxidants that help rid the body of toxins?!

Fruit Medley

Serves: 4-6
Prep Time: 15 minutes
Cook Time: none


1 fuji apple, peeled, cored, and cubed
1 orange, cut from rind and sectioned
1 small papaya, cut into 2-inch cubes
1 small cantaloupe, cut into 2-inch cubes
1 Tbsp fresh mint, minced
1 Tbsp fresh parsley, minced

Toss all ingredients.  Serve chilled.

You can make this a day or two ahead.
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