Food recipes
Salmon
Salmon
Ingredients:
2 tablespoons paprika
1 tablespoon fresh minced garlic
2 teaspoons ground ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon red chili flakes
2 teaspoons sea salt (or red yeast salt)
Directions:
Sunflower oil
2 tablespoons chopped fresh cilantro, for garnish
1. To make the pickled jicama, put the jicama in a shallow dish and cover with the vinegar. Refrigerate for 1 hour.
Drain well before using.
2. To make the salmon, put the fish on a plate. In a small bowl, mix the paprika, garlic, ginger, coriander, cumin, chili
flakes, and salt together until combined. Rub the salmon fillets on all sides with the spice rub; cover and refrigerate
for 30 minutes.
3. Cover the bottom of a large nonstick skillet with a very thin layer of sunflower oil and heat over high heat. Sear
the salmon for 1 to 2 minutes on each side, depending on thickness. The center should still be rare.
4. Transfer the salmon to serving plates, pile some pickled jicama on top, and garnish with cilantro.
Jicama, sometimes called the Mexican yam, is a white, crisp, and refreshing tuber that has long been a dietary
staple in Mexico, Central America, and South America. High in fiber, low in fat, with a very high water
content, jicama is an ideal food for weight loss and diabetes management. Jicama also has a high content of
vitamin C, which supports the immune system, protects against cancers, and defends against inflammation in
the body.
BAKED SALMON WITH LEMON AND MANGO SALSA
BENEFITS: HEART + IMMUNITY + ANTI-INFLAMMATION + DIGESTION +
BRAIN & VISION + ANTI-AGING BEAUTY
A friend from Lima, Peru shared this recipe with me. It originally called for tuna, but
given the high mercury levels in tuna, I adapted it for salmon. There’s a lot to gain
from salmon’s rich, heart-healthy omega fatty acids. My Peruvian friend remembered
his grandmother who lived with his family making this simple dish every Sunday for
family brunch. The mango not only adds an exotic tropical flavor, it also contains
digestion-assisting enzymes and cancer-preventing phenols. These are good tastes that
are good for you! The salsa is great to serve over fish or chicken, and will last for up
to 3 days in the refrigerator.
SERVES 4
MANGO SALSA
Ingredients:
2 tablespoons paprika
1 tablespoon fresh minced garlic
2 teaspoons ground ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon red chili flakes
2 teaspoons sea salt (or red yeast salt)
Directions:
Sunflower oil
2 tablespoons chopped fresh cilantro, for garnish
1. To make the pickled jicama, put the jicama in a shallow dish and cover with the vinegar. Refrigerate for 1 hour.
Drain well before using.
2. To make the salmon, put the fish on a plate. In a small bowl, mix the paprika, garlic, ginger, coriander, cumin, chili
flakes, and salt together until combined. Rub the salmon fillets on all sides with the spice rub; cover and refrigerate
for 30 minutes.
3. Cover the bottom of a large nonstick skillet with a very thin layer of sunflower oil and heat over high heat. Sear
the salmon for 1 to 2 minutes on each side, depending on thickness. The center should still be rare.
4. Transfer the salmon to serving plates, pile some pickled jicama on top, and garnish with cilantro.
Jicama, sometimes called the Mexican yam, is a white, crisp, and refreshing tuber that has long been a dietary
staple in Mexico, Central America, and South America. High in fiber, low in fat, with a very high water
content, jicama is an ideal food for weight loss and diabetes management. Jicama also has a high content of
vitamin C, which supports the immune system, protects against cancers, and defends against inflammation in
the body.
BAKED SALMON WITH LEMON AND MANGO SALSA
BENEFITS: HEART + IMMUNITY + ANTI-INFLAMMATION + DIGESTION +
BRAIN & VISION + ANTI-AGING BEAUTY
A friend from Lima, Peru shared this recipe with me. It originally called for tuna, but
given the high mercury levels in tuna, I adapted it for salmon. There’s a lot to gain
from salmon’s rich, heart-healthy omega fatty acids. My Peruvian friend remembered
his grandmother who lived with his family making this simple dish every Sunday for
family brunch. The mango not only adds an exotic tropical flavor, it also contains
digestion-assisting enzymes and cancer-preventing phenols. These are good tastes that
are good for you! The salsa is great to serve over fish or chicken, and will last for up
to 3 days in the refrigerator.
SERVES 4
MANGO SALSA
Printed from https://recipe.bluelayer.org/recipe/66229/salmon