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.