Fish & Sea Vegetables

Grilled Salmon with Beet and Orange Salsa

Ginger Broiled Salmon

Cashew Crusted Cod

Wakame with Greens

Grilled Salmon with Beet and Orange Salsa

Ingredients:

1 tsp virgin olive oil
3 cloves garlic, chopped
½ tsp salt
1 tsp lemon thyme, stemmed
1 tsp rosemary, stemmed
1 tsp cilantro, stemmed
½ tsp freshly ground black pepper
1 ½ lbs salmon fillet
½ red onion, chopped
2 C. cooked beets, diced
1 red sweet pepper, chopped
2 organic orange, juiced, rind grated
1 organic lime, juiced
2-4 Tbs ancho chiles, chopped

Directions:

1. Preheat oven broiler in grill.
2. In a bowl, combine oil, garlic, ¼ tsp salt, thyme, rosemary and pepper.
3. Rinse fish, pat dry and rub with herbed oil mixture, set aside.
4. In a bowl, gently toss the red onion, beets, red pepper, orange sections and cilantro with the orange juice, ancho chiles, and remaining salt, set aside.
5. Grill or broil fish until opaque (10-12 minutes).
6. Cover tightly with foil and let sit for 10 minutes.
7. Serve with beet and orange salsa. Serves 4

Ginger Broiled Salmon

Ingredients:

4 4-ounce wild salmon fillets
2 teaspoons fresh grated ginger
2 tablespoons umeboshi plum vinegar
1 tablespoon coconut oil
1/4 cup water

Directions:

1. Mix the vinegar, oil, water, and ginger.
2. Place the fish in a baking dish and marinate in sauce for 30 minutes.
3. Preheat broiler, then broil fish skin side down for 6-8 minutes, depending on how you like your salmon cooked.
4. Baste once or twice while broiling.
5. Serve, using the remaining marinade as sauce. Serves 4

Cashew Crusted Cod

Ingredients:

4 cod loin fillets
1/2 cup cashews, very finely chopped
2 tablespoons silken tofu
4 tablespoons chives, chopped
1 teaspoon mustard
grated zest and juice of 1 lemon
salt and black pepper

Directions:

1. Preheat oven to 425 degrees.
2. Place cod in a lightly greased, shallow baking dish.
3. In a separate small dish mix the tofu and mustard, season with salt and pepper.
4. In a small dish mix chives, horseradish, lemon zest and juice.
5. Cover cod evenly with both mixtures.
6. Top with cashews.
7. Bake for 18-20 minutes or until the fish is just done, and the crust is golden and crunchy. Serves 4

Wakame with Greens

Ingredients:

1/2 cup wakame, soaked and chopped
1 bunch leafy green vegetables (collard, kale, or mustard greens)
Juice of 1/2 lemon
2 tablespoons of gomasio or toasted sesame seeds
1 tablespoon olive oil
dash of salt

Directions:

1. Wash, soak and chop wakame into small pieces.
2. Wash and chop greens into bite size pieces.
3. Cook wakame in a small amount of water until it becomes tender, about 5 minutes.
4. In a skillet, heat oil, add greens and sauté for 5-7 minutes.
5. Add a dash of salt to sauté and cook 3-5 more minutes.
6. Sprinkle with gomasio and lemon juice and serve. Serves 2-4