Today’s guest blogger, Jeni, is a homeschooling mother of 5 with a passion for teaching Moms how to nurture and inspire their children. She discovered Perricone MD after years of working in the beauty industry as a makeup artist and saw first-hand how Dr. Perricone’s three-tiered approach transforms both skin and health.
It’s back to school, which means shifting kid’s focus from summer play time to work in the class room. This anti inflammatory dish, rich in brain boosting Omega 3′s and DMAE is a favorite in our house and a special hit with little ones learning to like Salmon.
Ingredients
¼ cup real maple syrup
¼ cup Bragg Liquid Aminos (a natural soy sauce substitute)
salt, to taste
4 Wild Salmon fillet portions (4 to 6 oz each) or one whole fillet (1 to 1 ½ lbs total)
Zest of 1 orange (about ½ tsp)
Juice from one orange (about 3 tbsp)
1/2 tsp grated ginger (or ¼ tsp ground ginger)
2 cloves of garlic, minced
minced chives and orange slices for garnish
Preparation
Sprinkle salmon with salt. Whisk together maple syrup and liquid aminos. Place half of mixture (¼ cup) in a dish with salmon fillets, flesh side down. Marinate at least 20 minutes up to 3 hours. To remaining ¼ cup of mixture, add the orange zest, orange juice, ginger, and garlic. Set aside to use as a basting glaze.
Heat grill to medium heat, 5-10 minutes. Grill salmon skin side up, 2-3 minutes. Turn salmon to skin side down. Baste generously with glaze. Close the lid and cook an additional 5 to 8 minutes, depending on thickness, until salmon flakes easily but is still slightly red and moist in the very center.
Transfer salmon to platter, removing skin if desired (recommended for your new salmon eaters). Garnish with chives and orange slices. Serve immediately.
What are your special salmon recipes?
Post your salmon recipes by 9/2 for a chance to win a Cold Plasma.
One of my favorite (and easiest) ways of preparing salmon is to combine 2-3 tsp whole grain mustard with 1-2 tsp dill and then emulsify with 2-3 tbsp olive oil. Use a spoon to spread the mixture over the salmon and let it sit at room temperature for 15-30 mins. Grilll over medium-high heat until cooked through.
Mmmm, sounds delish.
Asian Salmon
3 lbs. Salmon
2 Tbsp. Dijon Mustard
3 Tbsp. Soy Sauce (or Bragg’s Liquid Aminos)
6 Tbsp. Extra Virgin Olive Oil
1/2 tsp. Garlic, Minced
Whisk together the mustard, soy sauce, olive oil, and garlic. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Brush a grilling rack with oil to keep the salmon from sticking and heat the grill. Place the salmon on the hot grill, discarding the marinade it was sitting in. Grill for 4-6 minutes, brushing with additional marinade if desired. Turn carefully and grill for another 4-6 minutes.
Transfer the fish to a plate and spoon the remaining marinade on the top. Serve warm, at room temperature, or chilled.
This is my new favorite recipe – SALMON BURGERS.
Ingredients:
Makes 3 burgers
3/4 lb. fresh salmon
2 tbsp. oats
2 tbsp. green onions, chopped
1 tbsp. light mayonnaise (I used olive oil instead)
2 tsp. stone-ground mustard (Dijon, honey mustard or regular mustard will also work)
1 tsp. dill
Directions:
Heat a griddle on medium heat and spray with cooking spray. Combine ingredients in a food processor and pulsate until everything is fully mixed. Shape salmon mixture into three patties and place on griddle. Cook until sides of the patties appear cooked (approximately 5 minutes). Flip patties and cook until salmon is completely cooked (another 5 minutes). Serve alone or on top of a fresh bun with lettuce and tomato.
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Grilled Cedar Plank Salmon with Watercress Pesto
My favorite method of cooking salmon is like most of the meals I make — Quick & Easy. I season the salmon filets with salt, pepper & garlic and place them on a cedar plank that has been soaked in salt water. Grill the salmon, skin down for 20-30 min on indirect heat. Top grilled salmon with Watercress Pesto.
Watercress Pesto
1 1/2 cups Watercress
1 1/2 cups Basil
1/2 cup EVOO
3/4 cup Parmesan Cheese
2 T Pine Nuts
2 T Lemon Juice
1 Clove Garlic
Pinch of Salt
Using a food processor or a hand blender, puree the Watercress, Basil, Pine Nuts, Garlic and Lemon Juice. Drizzle in the EVOO little by little before stirring in the finely grated Parmesan Cheese. Add salt to taste!
YUMMY SALMON SALAD BOWL
Ingredients – 2 servings
2 tablespoons creamy Dijon mustard
1 tablespoon fat-free cream cheese, room temperature
2 teaspoons lemon juice
Dash salt and freshly ground black pepper
6 ounces canned or poached boneless skinless pink salmon, drained and flaked if needed
1/2 cup quartered cherry or grape tomatoes
1/2 cup chopped cucumber
1/4 cup chopped red onion
1/2 tablespoon capers, drained
Directions
Combine mustard, cream cheese, lemon juice, salt, and black pepper in a bowl. Thoroughly mix until smooth.
Add salmon and stir well. Add tomatoes, cucumber, red onion, and capers and toss lightly to mix.
Season with additional salt and black pepper, if desired. …. Dig in!
Asian Salmon Salad
Makes 4 Serves
4 Salmon Steaks
2 tsp Peanut Oil (I like sesame oil!)
2 bunches of baby bok choy (or pak choi),
4 Spring Onions (shallots), finely silvered
1/2 cup coriander (cilantro) leaves
1/2 cup mint leaves
lime wedges
Dressing
2 Tb soy sauce substitute
2 tsp lime juice
1 tsp grated ginger
Mix all dressing ingredients in a cup.
Steam Bok Choy for 2-3 minutes in a steamer. Divide Bok choy between serving plates and arrange cooked Salmon Steaks on top. Sprinkle with shallots, coriander and mint and drizzle the dressing over!
Flaxseed Crusted Salmon
Ingredients:
1.5# salmon fillets
1/2 cup whole flaxseed
1/2 cup whole wheat panko breadcrumbs
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
3 tablespoons fresh lemon juice
Preparation:
Preheat oven to 425F
combine flaxseed and panko in bowl & set aside
Place salmon in baking dish, season with salt and lemon pepper, drizzle with lemon juice. Rub flaxseed mix over top of salmon fillets, pressing to coat.
Bake at 425 for 16 minutes.
Gingery Salmon With Peaches
Serves 4| Hands-On Time: 10m | Total Time: 20m
Ingredients
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 teaspoon fresh thyme leaves
4 tablespoons extra-virgin olive oil
kosher salt and pepper
2 medium red onions, cut into wedges
3 peaches, cut into wedges
4 6-ounce salmon steaks (about 1 inch thick)
Directions
1.Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
2.In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3.Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
4.Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
5.After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
6.Drizzle the salmon with the vinaigrette and serve with the onions and peaches.