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

INGREDIENTS
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


WHAT TO DO
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.

2  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.

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

INGREDIENTS

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


WHAT TO DO
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.


TIP
Try using your favorite fish with this dish!

Ginger Steamed Fish with Ginger Soy Sauce

I was looking for a recipe similar to what I had when I was back on Guam for vacation. I had a fish that was steamed with a soy sauce glaze. It was very delicate and light, but oh so good. I found something similar and I think even better!

I found the original recipe from www.EatingWell.com, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.

INGREDIENTS
6 (5 oz.) portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger

Sauce
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons coconut oil
2 tablespoons toasted sesame oil
1/4 cup gluten-free reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish

WHAT TO DO

To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.

Nutrition

Per serving: 310 calories; 16 g fat ( 1 g sat , 6 g mono ); 45 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 31 g protein; 1 g fiber; 444 mg sodium; 674 mg potassium.
Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s
TIP: 
Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.

Salmon Poke

I never used to like raw fish, but this recipe changed my mind. It's delicious and keeps you coming back for more. If you get really fresh fish, this dish tastes NOTHING like fish! It's great for an appetizer and even better with beer! Almost forgot to mention that fish is a great source of protein and omega fatty acids (brain food)!!

INGREDIENTS
1 lb.  fresh sushi grade Salmon, cut into 1/2" cubes
1 tsp course sea salt
1 Tbsp sesame oil
1 tsp crushed red pepper flakes
1 stalk green onions, chopped
1/4 cup Ono seaweed
1 small cucumber, diced


WHAT TO DO
Mix all the ingredients and refrigerate for a couple of hours to make the flavors incorporate, or if you're like me, just eat it right away and......enjoy!

TIP: 
You can use any type of fresh grade sushi fish.