Easy Oriental Salmon Salad
Serves 4
Ingredients:
3 Tablespoons soy sauce
2 teaspoons grated fresh ginger
2 wild salmon fillets
5 cups mixed salad greens
1 cup fresh bean sprouts
1 cup fresh snow pea pods, trimmed
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
1 small or medium cucumber, thinly sliced
1 cup sliced green onions
2 teaspoons sesame seeds, toasted
Oriental Salad Dressing (see recipe below)
Spicy Peanut Sauce (see recipe below)
Directions:
Combine soy sauce and ginger in a shallow baking dish. Add salmon. Cover and marinate in refrigerator up to 4 hours. Remove salmon from marinade and discard remaining marinade. Cook fish until lightly browned. Combine mixed salad greens and next 7 ingredients. Pour a half-cup Oriental Salad Dressing over salad and toss. Arrange cooked salmon and pour more salad dressing on top. Serve with Spicy Peanut Sauce.
Oriental Salad Dressing
Makes one cup
Ingredients:
4 Tablespoons rice vinegar
2 Tablespoons soy sauce
2 teaspoons grated ginger
2 teaspoons toasted sesame oil
2 teaspoons finely chopped green onion or chives
2 garlic cloves, peeled and mashed
1 teaspoon raw honey
2/3 cup extra virgin olive oil
2 teaspoons unrefined flaxseed oil
Directions:
Place all ingredients in a jar and shake vigorously.
Spicy Peanut Sauce
Makes 1 and 1/3 cups
Ingredients:
½ cup peanut butter
1/3 cup coconut milk
2 Tablespoons soy sauce
1 Tablespoon grated fresh ginger
1 Tablespoon sesame oil
¼ teaspoon dried crushed red pepper
¼ cup chicken broth
Directions:
Combine all ingredients in a bowl and mix well.
Recipe courtesy of Nicki Rubin
Chicken Fajitas
Serves 4-6
Ingredients:
2 pounds organic chicken breasts, cut into strips about ¼ to ½ inch thick
6 Tablespoons extra virgin olive oil
½ cup lemon or lime juice
¼ cup pineapple juice (optional)
4 garlic cloves, peeled and mashed
½ teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon dried thyme
1 red pepper, seeded and cut into julienne strips
1 green pepper, seeded and cut into julienne strips
2 medium onions, thinly sliced
extra virgin coconut oil
12 sprouted whole wheat tortillas
melted butter
crème fraîche or sour cream for garnish
chismole for garnish
guacamole for garnish
Directions:
Make a mixture of oil, lemon or lime juice, pineapple juice and spices and mix well with the meat. Marinate for several hours. Remove with a slotted spoon to paper towels and pat dry. Using a heavy skillet, sauté the meat, a batch at a time, in coconut oil, transferring to a heated platter and keeping warm in the oven. Meanwhile, mix vegetables in marinade. Sauté vegetables in batches in coconut oil and strew over meat. Heat tortillas briefly in a heavy cast iron skillet and brush with melted butter. Serve meat mixture with tortillas and garnishes.
Recipe courtesy of Sally Fallon, author of Nourishing Traditions
Beef Avocado Salad with Rosemary Dressing
Serves 6
Ingredients:
2 pounds organic, grassfed sirloin steak, cooked medium rare, cut in julienne strips (leftover steak may be used)
3 avocados
3 tomatoes, ripe but firm
1 purple onion, thinly sliced
1 bunch watercress, leaves only
Rosemary Dressing
Ingredients:
2 small shallots
1 clove garlic
2 teaspoons parsley, minced
1 sprig fresh or ½ teaspoon dried rosemary
1½ Tablespoons Dijon-style mustard
½ cup lemon juice
2 teaspoons raw, unheated honey
1½ Tablespoons vermouth
2/3 cup raw wine vinegar
1 1/3 cup of extra virgin olive oil
Celtic sea salt to taste
black pepper, freshly ground
Directions:
To make the dressing, crush and chop the shallots and garlic together. Mix these with the parsley, rosemary and mustard. Stir in the lemon juice, honey and vermouth and let this mixture stand for 2 hours (this portion may be done in advance and stored in refrigerator). Force the dressing through a sieve into a bowl. Add the wine vinegar. Whisk in the olive oil. Season with salt and pepper to taste.
Add a portion of the dressing to the beef and stir to coat. (If you are starting with fresh meat, you may also marinate the meat in this dressing before cooking). Peel and chop the avocados and tomatoes. Add the avocados, tomatoes and onion to the dressed beef. Serve on a bed of watercress.
Recipe courtesy of Keith Tindall of White Egret Farm