Quick & Simple Grilled Salmon – with a Sweet Glaze!
5oz raw salmon fillet
1tbsp soy sauce
1/2tbsp lemon juice
1/2tbsp olive oil
1tbsp Better Body Foods coconut palm sugar (sub brown sugar)
1/4tsp minced garlic
Fresh Ground Pepper
In a small bowl mix together the soy sauce, water, lemon juice, olive oil, sugar & garlic until the sugar is dissolved. Season the salmon with some fresh ground pepper and place in a zip lock bag. Pour the marinade into bag, turn to coat and place in the refrigerator for at least 2 hours.
Preheat grill to medium. While grill is heating up, pour marinade out of the zip lock bag into a small sauce pan. Bring to a boil and then reduce heat and simmer until sauce slightly thickens – about 3-4 minutes. Set aside. Grill salmon on an oiled grate for about 4 minutes each side or until cooked to desired temperature. Pour glaze over salmon & enjoy!
Quick & Simple Smoked Salmon BLT!
2 slices of Mahler’s Low Carb/High Protein Flax & Soy bread
2oz smoked salmon
2 pieces turkey bacon
1 roma tomato – sliced
Handful of spinach
Preheat broiler to high. Broil bacon on a foil lined baking sheet until crispy – flipping once or twice. While bacon is cooking toast the bread in a toaster. Spread the mustard on one or both pieces of toast and layer with spinach, smoked salmon, tomato & bacon.
Honey & Harissa Baked Salmon with Brussel Sprouts!
5oz raw salmon fillet
1tbsp of honey
1tsp of mild or spicy Mina Harissa
1/8tsp olive oil
5oz Brussel sprouts
1/2tsp olive oil
Preheat oven to 400 degrees. Place the brussel sprouts in a small bowl with 1/2tsp of olive oil and stir until well coated. Next lightly season them with salt & pepper. Mix together the honey & harissa in another small bowl – reserve a small amount of the honey sauce to use when serving salmon. Season salmon with a little salt/pepper and 1/8tsp of olive oil. Using a pastry brush, lightly coat the salmon with some of the honey sauce and bake with the brussel sprouts on a foiled like baking sheet for 15 minutes, basting the salmon with more sauce every 5 minutes. Use the reserved amount of glaze to top salmon with once it has been plated.
Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!
Ingredients (2 servings):
(2) 5oz salmon fillets
2tbsp soy sauce
2tbsp Better Body Foods Coconut Palm Sugar
2tsp olive oil
1/2 clove of garlic – minced
Grilling Vegetables of choice (I used zucchini, yellow squash, red onion, red & green bell pepper, mushrooms)
1/8tsp cornstarch (optional)
2 wooden or metal skewers
Fresh Ground Pepper
Better Body Foods can be purchased here (Great Utah based company and I’m all about supporting the US economy): http://www.betterbodyfoods.com/
In a small bowl mix together the soy, sugar, water, oil and garlic until the sugar has dissolved. Season salmon/vegetables with some fresh ground pepper. Place the salmon in the bottom of a large zip lock bag and then the vegetables. Remove about 3tbsp of the marinade in a separate bowl (for basting) and then pour the rest of the marinade into the bag. Refrigerate for at least 2 hours. Preheat a grill to medium heat. Add cornstarch to the reserved marinade and microwave for about 30 seconds to slightly thicken it. Thread the vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water so they don’t burn) and place on grill. I put the vegetables on about 5 minutes prior to the salmon as I used large pieces. Next lightly oil the grates and grill the salmon 6-8 minutes per side until cooked to desired temperature. Basting both vegetables & salmon until cooked.
Sourdough Pretzel & Dijon Crusted Salmon Fillet!
Ingredients: adjust to fit your needs
5oz fresh salmon fillet
4oz sweet potato
250grams of asparagus
10grams of Snyder’s Sourdough hard pretzels
1 fresh lemon
About 2tsp Dijon Mustard separated
Preheat oven to 400 degrees. Squeeze half a lemons worth of juice on raw salmon and let it marinate while you prepare the other items. Wash, dry & trim asparagus/sweet potato. Crush pretzel in food processor. Cover baking sheet with tinfoil & cooking spray. Place salmon in the middle, grind some black pepper on it and cover the top with a thin layer of mustard (no salt needed as there is plenty in the mustard/pretzel mix). Press in pretzel crumbs into the mustard by hand. Arrange sweet potato/asparagus & spray with cook spray. Add some more pepper to vegetables. Pop in preheated oven for 15 minutes, flipping over the potatoes & asparagus half way through. After 15 minutes, Quickly broil on low to crisp up everything – 2 or so minutes. Plate and then drizzle with a mixture of lemon juice from the other half of lemon mixed with a little mustard and fresh ground pepper. Seriously took me less than 30 minutes from start to finish!
Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro
5oz raw salmon
4grams chopped walnuts
10grams cut up roasted red pepper –
grams panko crumbs
115grams fresh asparagus
Small handful of baby spinach
1 large fresh basil leaf cut up
Juice & zest from half a lemon
Spices: Fresh Rosemary, thyme, ground pepper
Directions: Preheat oven to 400 degrees. Remove the zest from half a lemon and set aside. Place the salmon in small bowl and cover with lemon juice and allow to marinate while oven is preheating. <Optional: brown the panko in a small frying pan over medium high heat and set aside> Using the same frying pan, cook the spinach with the lemon zest for about 1-2 minutes until wilted and set aside to cool. Chop up the fresh rosemary & thyme and mix together with the panko crumbs. Once the spinach has cooled mix it with the red pepper, walnuts & basil. Cut a small slit lengthwise in the side of the salmon, making sure to not go all the way through & carefully stuff in the spinach mixture by hand. Arrange salmon & asparagus on a foiled lined baking sheet. Season the salmon & asparagus with some fresh ground pepper. Top the salmon with a thin layer of Dijon mustard. Using your hand, press the panko/herb mixture into the mustard. Spray everything with a little cooking spray & bake for 15 minutes.
Basil & Parmesan baked Salmon fillet. Super quick & easy. Done in less than 25 minutes from start to finish. 340cal/10carb/19fat/33pro
5oz raw salmon fillet
2 slices of roma tomato
10grams of shredded parmesan cheese
6-8 fresh basil leaves
1tsp fresh lemon juice
Fresh ground pepper
Handful of fresh arugula
Preheat oven to 400 degrees. While oven is warming, allow salmon to marinate in the juice from half of a lemon. In a food processor place the basil, half of the parmesan cheese and 1stp of lemon juice. Pulse until well combined. Place salmon on a foil lined baking tray and season with fresh ground pepper. Smear a very thin layer of Dijon mustard on the top of the salmon and then press on the basil mixture from the food processor. Top with the 2 tomato slices, remaining parmesan cheese and fresh ground pepper. Bake for 12-15 minutes until cooked through. Serve on top of the fresh arugula
Sesame, Garlic & Ginger baked Salmon with Stir-Fried Asian Vegetables. Ready in less than 30 minutes, including prep time!
Ingredients (For one serving – feel free to adjust amounts as you see fit):
5oz Raw Salmon Fillet
15 grams of shredded carrots
10 grams of shredded red cabbage
1oz of diced Red Bell Pepper
26 grams of canned sliced water chestnuts
28 grams of canned baby corn
35 grams of shelled edamame
1 small baby bok choy – cut in strips -1tbsp soy sauce
1/2tbsp of rice wine vinegar
3tsp of sesame oil – Divided
1/2tsp Fresh grated ginger – Divided
1/2tsp Fresh minced garlic – Divided
Fresh ground pepper
Half a lemon
Pinch of Cornstarch
Green onion/sesame (optional garnish)
Directions: Preheat oven to 400 degrees. While oven is preheating, place salmon in a bowl & squeeze half a lemon over it. Allow it so sit until oven is warm. Place on foil lined baking sheet, season with black pepper and bake 12-15 minutes depending on the size of your fillet. I added about a 1/2tsp of sesame oil on top of the salmon for the last 5 minutes of cooking time. While the salmon is cooking mix soy sauce with about 1.5tsp of sesame oil, rice wine vinegar, 1/4 tsp of minced garlic and 1/4tsp grated ginger. I heated this up in the microwave for about 20 seconds and added in a little cornstarch to thicken the sauce. Set aside. Get all of your vegetables ready. You can save a lot of time by using pre-shredded carrot & cabbage. When salmon is done, remove from oven. Allow to rest while you heat the remaining tsp of sesame oil over medium heat. Add the rest of garlic & ginger. Sautee for a minute or so and add in all of the vegetables except the bok choy/edamame. Cook another minute or two until carrots are softened and then finally add in edamame & bok choy until the leaves are wilted. Plate vegetables and salmon and then quickly heat up the sauce again in the microwave for about 15-20 seconds and pour over salmon/vegetables. Optional – garnish with some sesame seeds & green onion