Thursday, May 27, 2010

Salmon and Brussels Sprouts

For about a month straight now I've been getting my healthy share of salmon, maybe even to the point of overdosing. It just sort of happened. My friend Hayley is not only kind and generous, but she's a talented chef, and she's has been bringing me weekly salmon dishes. Then here and there I've eaten salmon at restaurants and at my family's homes and I've made it myself twice. Not until the joints of my hands started to feel amazing this past week did I really sit down and think about what was making a difference.

Fish oil is known to help with the inflammation of RA. I've also been taking plenty of herbs/drops from my holistic doctor that are fighting the Strep G and helping tame the RA. I've also taken my diet up a notch in eliminating all processed foods. So I believe it's a combination of everything. It's working!

So this past Sunday I had a friend over and decided to make her some salmon. Big surprise. My friend Mandy has, hands down, the most amazing salmon recipe, so don't be alarmed if you start overdosing on salmon too. It's called Soy Ginger Salmon, so see below for details.

And blech, Brussels sprouts, right? Wrong! This recipe is from my friend Jenn, and I could not stop eating this stuff. I made it as a side to the Soy Ginger Salmon, and together they make up my new favorite meal. I halfed the recipe since there were just two of us eating, but bad idea. Next time there will be no halfing going on. Let me know what you think of the recipes.

Mandy's Soy Ginger Salmon
(serves 8)

2 pounds salmon fillet
1/2 cup agave (2/3 cup agave = 1 cup sugar)
1 tablespoon lemon zest or lemon juice
2/3 cup soy sauce
2 tablespoons coconut oil (cold pressed, unrefined)
2 cloves garlic, minced
2 teaspoons fresh ginger root, minced
2/3 cup orange juice
a pinch black pepper
a couple shakes sea salt

1. Place all ingredients in a large ziplock bag. Seal bag and marinade in refrigerator overnight or for at least 3 hours.
2. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
3. Broil fish skin-side up for 2 minutes. Remove from oven, pull skin off, and baste with marinade. Return to oven and broil for 2 more minutes. Flip fish over and broil until fish flakes (about 4 min.). If your salmon is skinless, broil for 4 minutes on one side and 4 minutes on the other.

Jenn’s Brussels Sprouts with Warm Lemon Vinaigrette
(serves 6)

2 tablespoons coconut oil
20 ounces Brussels sprouts, trimmed, outside leaves removed if needed, and quartered (about 5 cups)
1 teaspoon salt

a pinch pepper
1 onion, peeled and chopped
1/2 cup water
2 tablespoon fresh lemon juice, or to taste
a little agave natural sweetener, to taste
zest of half a lemon for garnish

Heat coconut oil in a large non-stick skillet over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until golden brown in places. Add salt, pepper, and onion, and cook for 30 seconds more. Add water and cover. Reduce heat to medium-high and cook until tender, about 4 minutes. Remove lid. Add lemon juice. Stir to combine well. Drizzle a little agave over top and stir to evenly distribute. Transfer to a serving platter and garnish with lemon zest. 


Vee said...

Hi Kates! I read your recent post about salmon & brussel sprouts(sorry if my spelling is off. My brain isn't working full speed lately. WOW, de javu! That was weird), anyway...the recipe for salmon sounds yummy, but I'm supposed to stay away from aged/fermented food like soy sauce. Bummer, tell me about it. I haven't found a substitute for soy sauce. Any ideas? Probably not, since you actually comsume soy sauce with no need to sub.

We like salmon with honey & raw sugar mixed together. Just slather that delicious mixture over the top of the salmon and cook, or bbq that sucker.

We love brussel sprouts, too. I'll give your recipe a go. What ever happened to turnips? Grama used to make us eat mashed turnips with butter and salt, growing up. Actually, they weren't all that bad. Huh, I don't remember seeing any turnips around lately. I'll have to keep an eye out.

Kate said...

Good question, Miss De JaVerna!:) I've heard of some soy sauce substitutes, but I haven't tried them: (1) 1/2 soy sauce = 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water, or (2) go to this website for a recipe It's been rated 4 1/2 stars, so I say it's worth trying! The only thing is that this recipe calls for beef bullion, which often has MSG in it, so I don't recommend that either. Instead replace the bullion & water with beef or vegetable broth, and it'd be great! I'll have to try that this next time I make salmon and let you know how it turns out.

I'm so impressed you guys like brussels sprouts! Aren't they so delicious? I crave them now. And don't you worry about those turnips. Grandma and I are growing a garden full of them. Come to visit, and we'll fill up your suitcase.