Ingredients:
2 T honey
1 T lemon/lime juice
(freshly squeezed is best)
2 - 3 large garlic cloves, crushed and chopped
1/2 t salt
1/2 t ground black pepper
4 salmon fillets, skin off
1 - 2 t coconut oil or extra virgin olive oil
2 green onions, finely chopped
Directions:
In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper. Place salmon fillets in a glass dish and pour marinade over. Gently move fillets around and turn them over to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.
Preheat large non-stick skillet or iron skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes. Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, cook in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step. Serve hot garnished with green onions. I served mine with roasted cauliflower and cooked kale.
Storage Instructions: Refrigerate covered for up to 5 days.
*Adapted recipe from ifoodreal.com
Fish Ingredients:
White fish of your choice (I used Mahi Mahi)
1 lemon (juice and zest)
3 T butter
Salt and Pepper
1 T olive oil
Fish Directions:
Preheat oven to 350 degrees. Sprinkle salt and pepper on both sides of fish. Heat olive oil in an oven proof skillet. Add fish to skillet and cook for a couple of minutes. Then place skillet in oven and bake for 8 minutes. Remove and turn fish over. Cover with a lid and keep warm until remaining ingredients are ready.
In a separate skillet melt butter. Add zest and juice from 1 lemon. Stir until it thickens and them remove from heat. Baste fish with glaze before serving.
Roasted Cauliflower Ingredients:
1 head cauliflower, washed and cut in florets
2 T extra virgin olive oil
salt and pepper
Roasted Cauliflower Directions:
Place florets in a shallow baking dish and drizzle with olive oil. Sprinkle with salt and pepper. Roast in a 500 degree F oven for 15 minutes, stirring a couple of times to evenly roast florets.
Quinoa Avocado Salad Ingredients: (recipe from thegardengrazer.com)
1 cup dry quinoa
2 medium avocados
1 cup baby spinach, coarsely chopped
1 cup cherry tomatoes
3 green onions
For the dressing:
2 cloves garlic, minced
2 T red wine vinegar
2 T olive oil
1/8 t salt
Directions:
Cook the quinoa according to package directions.
Be sure to rinse with cold water before cooking.
To make the dressing: in a small bowl whisk together ingredients and set aside.
Roughly chop the spinach and place in a large bowl.
Slice the green onions, halve the cherry tomatoes, and dice the avocado. Set aside.
When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
Add the dressing. Stir to combine.
Add the avocado and green onions and tomatoes, lightly toss.
Can serve warm or cold.
Ingredients:
4 filets white fish
Salt and freshly ground black pepper
3 T olive oil
1 medium yellow onion, sliced with the grain
1 bulb fennel, cored and cut into very thin wedges
10 cherry tomatoes, cut in half
1 teaspoon of your favorite herb mixture
1/2 cup white wine
1/2 cup chicken stock
1 lemon, juiced
2T butter
Lemon wedges
Directions:
Preheat the oven to 400 degrees F.
Heat a cast iron skillet or other pan you can place in the oven.
Pat the fish dry and sprinkle with salt and pepper.
Heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbs and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
Put the fish fillets into the pan. Sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.
Serve with steamed broccoli and rice.
Ingredients:
3-4 cod fillets or mahi mahi or tilapia or any white fish
1 small white onion, minced
1 clove garlic, minced
1 T chopped fresh parsley or 1 t dried parsley
1 T chopped fresh oregano or 1 t dried oregano
Zest and juice of 1/2 lemon
1/2 t paprika
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Directions:
Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the fish and allow to marinate for 20 minutes at room temperature.
Preheat a grill to medium heat and grill fish 4 minutes on each side. Don't overcook or it will get tough. You want it to be flaky white.
*Click here for Vegetable Medley recipe
Ingredients:
Four 6 oz fillets of salmon
2 T Extra Virgin Olive Oil plus 1/2 c for the vinaigrette
Sea Salt
2 lemons, halved
2 T finely chopped Italian parsley
2 T finely sliced chives
Freshly ground black pepper
Directions:
Heat a grill or grill pan over high heat. Coat the fish with the 2T olive oil and sprinkle with salt. Grill until firm to the touch and nicely browned, about 4 minutes on each side, depending on the thickness.
Cut the lemons in half and grill them alongside the salmon, cut side down. Grill them until they are softened and just beginning to char.
Transfer the salmon to a serving platter and let it rest while you prepare the vinaigrette. Squeeze the grilled lemons into a bowl (they should yield about 1/3 cup smoky, slightly sweet juice). Whisk in the 1/2 cup olive oil, stir in the herbs and season to taste with salt and pepper. Pour the vinaigrette over the salmon and serve immediately.
*Recipe from Gwyneth Paltrow's new cookbook, "It's All Good".
