Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas
Picked up some nice cuts of fresh Salmon which I love. I am on the 21day body makeover over so I cant have gluten, dairy or even honey or fruit. So I went the lemon garlic Dijon route. Jill isnt following this as strictly as me and she isn’t a fan of salmon like I am so I decided to make a little pasta for her to make a salad and I also added some Parmesan for her.
Now I have prepared salmon incorrectly but learned how to prepare it much better to highlight the greatness of that incredible fish. You really need to to go slowly. If your salmon is oozing white stuff you are desecrating the fish. It’s telling you that your heat is too high and too long. You can sear it and leave it raw inside or go lower and slower like roasting bacon.
2 Salmon filets
2 gloves of pressed garlic
2 tbs of olive oil
1 lemon juiced
1 tbs of Dijon
1 tbs of White wine.
5 green onions
1. Whisk together your oil, Dijon, garlic, onions, wine and lemon juice .
Preheat your oven to 350. Line a baking sheet and dip your filets into the dressing coating all sides. Place the filets on the baking sheet and then spoon the mixture on top.
2. I use the same pan for roasting asparagus. and I poured the mixture on top of it as well.
3. Now we are cooking this for about 13 or 14 minutes which keeps the asparagus on the raw / crispy side. If you like yours more tender then put just the asparagus into the over for 15mins. alone before putting your salmon on the baking sheet and cooking it.
4. Heat your peas up in microwave or on stop top. For Jill I cooked some pasta.
Or mix it up like this.
Mexican Chicken and Rice Soup
Today was the first chilly day of the fall with a docket of great college football games. A spicy soup seemed like the natural choice. Now I just make this up and don’t measure so I’ll do my best to recall how I made it. I will say, I love this stuff and ended up eating it several times over the weekend. It is GF, DF, Paleo but does contain some brown rice (optional).
Package of Organic Chicken Tenderloins
2 containers of Organic Chicken Broth
2 carrots diced
2 stalks of celery
1 Red Pepper
1 Green Pepper
1 Yellow onion (diced)
3 garlic cloves (pressed)
handful of cherry tomatoes
1/2 avocado topping
1 cup brown rice
2 tbs of Ancho Chili Powder
2 tsp of Paprika
1 tsp of cayenne pepper
1 tbs of Mexican Oregano
2 tbs of Happy Tomato Salsa
Kosher Salt and Pepper to taste
1. Go ahead and dice up all your veggies. For the jalapenos I use have as is and then I remove the seeds and spines of the larger half (stem to mid pepper).
2. In a oiled (olive oil and coconut oil) medium-high heated large pot sweat your onions, celery and carrots until the onion is soft and translucent. Add your peppers and garlic and stir carefully ensuring your garlic doesn’t burn.
3. Add your spices and stir for one minute and then add your broth and bring to boil and turn down to a simmer.
4. Cube your chicken and rice and let it simmer for an hour. Add some cherry tomatoes and Happy Tomato Salsa let it simmer for another 30mins. Finally serve with avocado.
Herb Roasted Chicken
Something about roasting things makes them so much better and chicken is no exception. Before fall and winter hit, I harvested some of my herbs to use and marinade the chicken. The butter and coconut oil to also help keep the bird moist. I like to put these in a baking dish small enough to keep them from just touching. I also hit it with chicken broth to keep it moist and from burning on the bottom.
Organic Chicken Breasts
1 clove of minced garlic
1tbs of GF Stone Ground Mustard
1tbs of Organic Butter/Ghee
1tbs of Coconut Oil
Kosher Salt and Pepper to taste
Marinate your chicken breasts with the mustard, melted butter and minced herbs for up to 24hrs.
In a 400 degree oven add you chicken to a smaller dish but not touching and your 1tbs of Coconut Oil and cook for 40mins – 50mins. Add chicken stock every 10mins or so to maintain moistness.
Cabbage and Bacon
I love stinky cheeses and stinky greens so when I saw cabbage was an option I thought it would pair well with my chicken. The bacon I used doesn’t contain nitrates or any other preservatives.
1 head of cabbage
2 strips of organic/chem free bacon
1-2 cloves of minced garlic
Organic Chicken broth (use to keep it moist)
Cook your bacon in a medium heated pot until crispy. Remove but leave the fat at the bottom and add your onions until translucent and then add your garlic and thinly shredded cabbage. Add some chicken stock and let it cook down until tender. Before serving crumble your bacon bits on top.
Note if you are not into bacon you can skip that step and simply replace it with Coconut oil.