Lemon Cilantro Vinaigrette

Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!

This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette”

Asian Salmon with Spinach and Brown Rice

This recipe for asian salmon with spinach and brown rice was modified from a recipe I found on a blog called “For the Love of Basil.”  My version uses brown rice instead of white, arrowroot instead of corn starch, and fresh spinach instead of frozen. I made these substitutions because I believe they are healthier and any little change I can make to a recipe to make it healthier is worth it.

Incidentally I also used white sesame seeds but only because I tend to have them on hand, unlike the black ones she uses, which I don’t think I’ve ever bought in my life.  As far as I know there is no difference in the nutritional value of black vs. white sesame seeds.

Oh yeah, and as usual I adjusted the prep time because limes don’t juice themselves and garlic doesn’t mince itself.

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Asian Salmon with Spinach and Brown Rice Yum
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Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 400°.
  2. Cook rice as directed. I cook mine in a rice cooker, and it takes about 60 minutes. (Or use previously frozen rice.)
  3. Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
  4. Stir in maple syrup, tamari sauce, and lime juice and cook until it starts to bubble.
  5. Whisk arrowroot powder into 2 teaspoons of water until mixed thoroughly, then stir into the sauce. Cook until it is thick; about 2-3 minutes.
  6. Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 10-12 minutes or until cooked through (still slightly pink in center).
  7. Meanwhile, add coconut oil to a non-stick pan and put on medium heat. When oil is shimmering add spinach and gently stir until wilted and giving off water. Remove from heat.
  8. Put about 1/2 to 3/4 cup of rice in each bowl, top with 1/4 of the spinach, and then a salmon fillet. Remove the salmon skin as you put it in the bowl.
  9. Top each bowl with 1/4 of the remaining sauce and sprinkle with sesame seeds.
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Black Bean and Salsa Stuffed Sweet Potatoes

This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven.  The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks. Continue reading “Black Bean and Salsa Stuffed Sweet Potatoes”