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
1/13/2017 0 Comments Coconut Ginger Salmon SoupThis gingery salmon soup is bright and rich—a perfect follow-up to a day outdoors.
Shopping tip
When purchasing fresh salmon, ask your fishmonger to debone and remove skin for you. Prep salmon 1 pound wild salmon 1 teaspoon Himalayan salt If not already done, prep salmon by deboning and removing skin. Season with 1 teaspoon salt, and cut into 1 inch cubes. Refrigerate for 30 minutes while preparing the soup. Prep soup 3 shallots, chopped 1 tablespoon butter 4 cups chicken stock 2 cans coconut milk 1 inch ginger, grated 2 stalks fresh lemon grass ½ teaspoon red curry paste ½ teaspoon fish sauce 1 teaspoon Himalayan salt 4 ounces rice noodles 1 bunch baby bok choy, chopped In a dutch oven or soup pot, sauté shallots in 1 tablespoon butter until translucent. Add stock, coconut milk, ginger, lemon grass, curry paste, fish sauce and salt. Bring to a boil over medium heat, cook for 20 minutes. Decrease heat to low and simmer for another 5 minutes. Increase heat to medium, add salmon and simmer for 5 minutes. Add rice noodles and baby bok choy and continue simmering until rice noodles are cooked, approximately 5 minutes. Serve 1 lime, cut into wedges 2 tablespoons cilantro, chopped Ladle into bowls, garnish with cilantro and lime wedges. Preparation: 60 minutes Serves: 4 |
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