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.
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