2/10/2017 0 Comments Salmon with Lemon Relish
Prep
1 medium shallot, minced 1 tablespoon champagne vinegar ½ teaspoon Himalayan salt 2 lemons sprouted brown rice Peel and mince shallot, mix with vinegar and salt, set aside. Slice lemons into sixteenths and remove core and seeds. Slice wedges into very thin triangles. Make sprouted brown rice according to package directions, enough for four servings. Preheat oven to 200°. Salmon 2 pounds salmon filet ¼ cup olive oil 1 teaspoon Himalayan salt 1 teaspoon freshly ground pepper Place a baking dish with water in the lowest rack of the oven. Rub salmon with oil and sprinkle with salt and pepper. Place on a baking sheet and bake, uncovered, 45 minutes to an hour, or until the fish is firm to the touch and juices start to bead on the surface. Relish ¼ cup olive oil 2 tablespoons chopped cilantro ¼ teaspoon freshly ground pepper Add lemons, olive oil, cilantro and pepper to the shallot mixture. Mix well and refrigerate until salmon is done. Serve 4 cups mixed greens Serve salmon on a bed of mixed greens, with a side of sprouted brown rice and a heaping spoonful of relish. Preparation: 15 minutes active plus 1 hour to bake Serves: 4
0 Comments
|
Archives
November 2018
CategoriesAll Almond Butter Almond Flour Almonds Anti-Cancer Anti Inflammatory Anti-inflammatory Antioxidants Apple Cider Vinegar Asparagus Avocado Baby Greens Baking Soda Balsamic Vinegar Bananas Basil Beef Beet Black Beans Blueberries Bok Choy Breakfast Broccoli Brown Rice Brunch Brussels Sprouts Burdock Root Burgers Butter Butternut Squash Carrot Carrots Cauliflower Cayenne Celery Champagne Vinegar Chard Cheese Chia Chia Seeds Chicken Chile Powder Chili Powder Chocolate Cilantro Cinnamon Cliantro Coconut Coconut Aminos Coconut Flour Coconut Milk Coconut Oil Company Coriander Cranberries Cucumber Cumin Curry Curry Powder Dates Dijon Dill Dinner Easy Edamame Egg Eggs Feta Fish Fish Sauce Flax Seed Frittata Garlic Ginger Goat Cheese Golden Beet Green Beans Green Onio Green Onions Grill Hash Hemp Seeds Honey Jicama Kalamata Olives Kale Kefir Kids Kuri Lemon Lemon Grass Lettuce Lime Lunch Maple Syrup Mild Curry Paste Mint Mixed Greens Mushroom Mushrooms Mustard Nutmeg Oats Olive Oil Olives Omega 3 Onion On-the-go Oregano Pancakes Parmesan Cheese Parsley Patties Pomegranate Portabella Mushrooms Potato Pumkin Seeds Pumpkin Seed Quinoa Radish Radishes Raspberries Recipe Red Beet Red Chile Powder Red Curry Paste Red Onion Red Potato Red Wine Vinegar Rice Rice Noodles Rice Vinegar Romaine Rosemary Sage Salad Salad Greens Salmon Shallot Shiitake Sirloin Snack Snow Peas Soup Spaghetti Squash Spinach Sprouted Rice Squash Stir-fry Sugar Snap Peas Sunflower Seeds Sweet Onion Sweet Potato Sweet Potatoes Swiss Chard Tamari Thyme Tilapia Turmeric Vanilla Vegetable Broth Vinegar Vitamins Walnut Oil Watercess Watercress White Vinegar Winter Squash Yellow Onion Yellow-onion Yogurt |
Copyright © Francie Healey
|
Site Design by Angulo Marketing & Design
|