Oven Roasted Sesame Salmon and Broccoli

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Looking to incorporate more fish into your diet? Salmon is an excellent source of omega-3 fatty acids which lower inflammation and are amazing for brain health, heart health… overall health!

Oven Roasted Sesame Salmon and Broccoli


Serves 4

4 salmon fillets
4 cups broccoli florets
1 large onion, chopped
2 tablespoons olive oil
sea salt and black pepper to taste
½ cup sunflower seeds
¼ cup apple cider vinegar
1 garlic clove
½ inch piece of fresh ginger
1 small carrot, chopped
2 teaspoons sesame oil
2 scallions, chopped
2 teaspoons tamari
1 tablespoon honey
4 cups cooked pasta (any shape) or brown rice

PREHEAT OVEN. Preheat the oven to 400 degrees.

ROAST SALMON, BROCCOLI, AND ONION. Massage salmon, broccoli florets, and onion with olive oil, sea salt, and black pepper. Lay mixture onto a baking sheet lined with parchment paper and bake for about 20 minutes until the edges are golden brown. Remove from the oven and set aside to cool.

BLEND DRESSING. Add sunflower seeds, apple cider vinegar, garlic, ginger, carrot, sesame oil, scallions, tamari, and honey to a high-speed blender. Blend until smooth. Add water, if needed to thin out the dressing to your liking.

ASSEMBLE MEAL. Place cooked pasta or brown rice into a large serving bowl. Pour the blended dressing over the top and mix well. Serve topped with roasted salmon, broccoli, and onion.

Israeli Salad

I adore this simple salad.  It is crisp and flavorful and easy to make.  In the summer, I serve it with grilled fish or chicken. In colder weather, I use it as a healthy side to lighten up heavy meals.  This fresh, light, and colorful salad is sure to become a favorite for your family.

Ingredients

  • 1 container cherry tomatoes, cut in half or chopped tomatoes of your choice

  • 1 large cucumber, peeled and chopped

  • 4 scallions, thinly sliced (optional)

  • 1/4 cup chopped fresh flat-leaf parsley

  • 2 tablespoons fresh lemon juice, or to taste

  • 1/4 cup extra-virgin olive oil

  • Sea Salt to taste

Optional Additions

  • 1/2 cup crumbled feta cheese

  • avocado

  • yellow or orange bell pepper, finely chopped

  • shredded purple cabbage

  • 1 15 oz. can chickpeas, rinsed and drained

  • taboulleh

Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

Why I love this:   Each ingredient in the salad has unique health benefits. Fresh cucumbers are full of water, and a good source of fiber.  Tomatoes provide Vitamin C, A, and cancer fighting lycopene.  Parsley is a great source of Vitamin K.  It also contains Vitamins C and A, Folate, and anti-oxidants. Lemon juice is full of Vitamin C, antioxidants, and potassium.  Olive oil provides a nice dose of healthy fat!

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Creamy Zucchini Soup

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Who says it is too hot to eat a soup in summer? This delicious and creamy Zucchini soup can be served hot or cold, and comes together in about 15 minutes!

Ingredients:

3 tablespoons extra virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, chopped
4 medium zucchini, sliced thinly
4 cups chicken broth (low sodium)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, plus more for serving
1/2 cup walnuts, toasted
Lemon juice, from 1 lemon (for serving)

Instructions:

Heat 2 tablespoons of the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.

Add the zucchini, chicken broth, salt and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.

Meanwhile, toast the walnuts on the stove top over medium heat in a non-stick skillet for 2-3 minutes until fragrant. Be careful not to burn.

Add the dill and walnuts to the soup. Purée the soup in a blender. (Be careful when blending hot liquids....Blend in small batches to avoid overfilling the blender)

Add the lemon juice, then taste and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.









Baked Salmon with Lemon And Dill

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Salmon is a delicious, rich source of protein and omega-3s, and this is a simple and elegant way to get it on the table quickly! Serve with lots of veggies on the side, of course.

Ingredients:

  • One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught

  • 1 tablespoon olive oil

  • Salt and fresh ground black pepper

  • 1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving

  • 1/2 cup dry white wine, such as Sauvignon blanc (you can substitute: fish stock, chicken stock, or water)

Directions:

Heat oven to 350
Lightly oil and season the salmon with salt and pepper.

Arrange lemon slices and fresh herbs on the bottom of a baking dish land then place the salmon, skin-side down, onto the bed of lemon and herbs.

Pour wine (or stock) into the baking dish, and cover with aluminum foil. Bake the salmon for 20-30 minutes, depending on the thickness of the fillets.

Note: The best way to prevent overcooking is to check the temperature of the salmon with an internal thermometer. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time).

Serve with fresh lemon and dill.



Easy Chia Pudding

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This 3-ingredient, SUPER EASY chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s.

Ingredients

  • 3–4 Tablespoons chia seeds

  • 1 cup milk (I like unsweetened coconut, almond or cashew milk)

  • 1/2 Tablespoon maple syrup

  • 1/4 teaspoon vanilla (optional)

  • Toppings of choice: fresh berries or other fruit, granola, nut butter, etc

Instructions

In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.

Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquid. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes.

When ready to serve top the pudding with berries and enjoy.

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Salt and Pepper Broccoli

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This delicious roasted broccoli is an easy go-to recipe and takes little to no time to make. The broccoli is fiber filled and nutrient dense then seasoned with ume plum vinegar, a staple in Japanese culture for its salty flavor.

Ingredients

2+1/2 cups broccoli florets

1 tablespoon olive oil

2 teaspoons ume plum vinegar

1 teaspoon black pepper

1 teaspoon toasted sesame oil

Directions

1. Pre-heat the oven to 375 degrees F.

2. Toss the chopped broccoli florets and seasonings together in a large mixing bowl, ensuring the broccoli is well coated.

3. Place a piece of parchment paper over a baking sheet and evenly spread out the broccoli pieces.

4. Bake in the oven for 8-10 minutes, check half way through to toss.

5. They are finished when they are a little bit crispy on the edges and able to easily pierce a fork through the stem.

Spinach Asparagus Soup with Lemon and Parmesan

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Spinach Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes luxurious, yet no cream — just veggies, broth and a hint of Parmesan puréed to silky perfection.

Servings: 4

Ingredients

  • 1 bunch asparagus bottom ends trimmed

  • 1 large handful spinach leaves

  • 3 tablespoons unsalted butter

  • 1 medium yellow onions, chopped

  • 3 cloves garlic, peeled and smashed

  • 4 cups low-sodium chicken broth

  • Salt and Freshly ground black pepper

  • 2 tablespoons freshly squeezed lemon juice, from one lemon

  • 1/4 cup shredded Parmigiano-Reggiano

  • Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions

Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.

Chop the asparagus into 1/2-inch pieces.

Add the chopped asparagus to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 20 minutes, or until the vegetables are very tender. Add the spinach and simmer for 10 additional minutes

Purée the soup with an immersion blender until completely smooth. Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

Ladle the soup into bowls top with a sprinkle Parmigiano-Reggiano, fresh herbs (if using), and freshly ground black pepper.

Forest Berry Salad

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FOREST BERRY SALAD

6 cups of organic girl protein greens (or greens of choice)
2 cups mixed fresh organic berries: raspberries, blueberries and quartered strawberries
1/3 cup crumbled goat cheese
handful torn basil leaves
1 cup chopped walnuts
3 tbsp balsamic vinegar
1/2 tsp honey
1/2 cup olive oil
salt and pepper

Instructions:
Measure out greens into a large bowl.
Make the dressing: in a medium bowl whisk the vinegar and honey together, then slowly drizzle the olive oil into the bowl while continuously whisking. Whisk until dressing is emulsified. Add salt and pepper to taste.
Drizzle dressing over the greens, season with a little salt and pepper and toss. Place half of the greens in two separate bowls or plates. Layer 1/2 berries, 1/2 crumbled goat cheese, 1/2 chopped walnuts and 1/2 torn basil on each plate of greens then add the remaining half of the greens and layer remaining half of ingredients on top. Drizzle a little more dressing on top if desired.
Serves 2. Add cooked chicken to the salad to make it a full meal.
Enjoy!

Mango Lassi Smoothie

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MANGO LASSI SMOOTHIE

2 cups organic frozen mango
1 cup plain full fat kefir
1 cup milk of choice
2 tsp maple syrup
1 pinch cardamom

Instructions:

Place first 4 ingredients in blender and blend until smooth. Sprinkle cardamom on top and enjoy!

2 servings

Edamame and Cilantro Dip

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Ingredients

  • 2 cups edamame (thawed)

  • 1/2 cup cilantro

  • 1/8 cup olive oil

  • 1/8 cup tahini

  • 1 teaspoon Dijon

  • 1/2 teaspoon sea salt

  • 1 clove garlic, minced

  • 2 Tablespoons lemon juice (more to taste)

  • 1 Tablespoon tamari (more to taste)

  • 1 Tablespoon water

Instructions

Everything goes in the food processor! This dip will keep in the refridgerator for 5 days.

Easy Mango Corn Salsa

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Ingredients

  • 2 Mango (peeled and cubed)

  • 2 cups Fresh Corn

  • 2 tbs Red Onion (finely chopped)

  • 1 Red Bell Pepper (finely chopped)

  • 1/4 cup Cilantro (chopped)

  • Juice and zest of 1 lime

  • Sea Salt to taste

  • jalapeno slices (optional)

Combine all ingredients in a large bowl. Refrigerate until ready to serve. Enjoy!

Roasted Cauliflower Steaks

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Ingredients

  • 2 heads cauliflower

  • Extra-virgin olive oil, for drizzling

  • Sea salt and freshly ground pepper

  • 2 tablespoons pine nuts

  • 1/4 cup golden raisins

  • 1 tablespoon unsalted butter

  • 1/4 cup fresh parsley, torn

Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.

Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.

Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

Healthy Dijon Potato Salad

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This mustardy potato salad is perfect for your weekend BBQ!

Ingredients

  • 3 pounds red new potatoes

  • ¼ cup red wine vinegar

  • 3 tablespoons whole grain Dijon mustard

  • ½ cup olive oil

  • 6 scallions, chopped

  • ½ cup chopped parsley

  • ¼ cup chopped dill

  • Salt and pepper

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.

Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.

Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.


Roasted Carrot Hummus

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Roasted Carrot Hummus

Ingredients

  • 2 to 3 medium chopped into 1/2-inch pieces

  • 1 teaspoon olive oil

  • Pinch fine sea salt

  • 1 small garlic clove

  • 3 packed tablespoons chopped fresh dill, or more to taste

  • 1 can chickpeas. (reserve the liquid)

  • 1/4 cup tahini

  • 2 tablespoons fresh lemon juice, or more to taste

  • 4 tablespoons chickpea liquid or water, (more if needed)

  • 1 to 2 teaspoons untoasted sesame oil or light olive oil, to taste

  • 3/4 teaspoons fine sea salt, to taste

Directions:

  1. Preheat oven to 400°F and line a roasting pan with parchment paper.

  2. Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 30-35 minutes, until carrots are fork-tender and slightly blackened.

  3. Place the garlic and fresh dill into a large food processor. Process until minced.

  4. Drain the chickpeas over a small bowl, reserving the liquid.

  5. Next add the drained chickpeas, tahini, lemon juice, chickpea liquid/water (4T), oil, and salt. Process until smooth.

  6. When the carrots are ready, add them to the food processor

  7. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or liquid/water depending on your preferences.

  8. Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil.

Chef Ottolenghi's Marinated Rack Of Lamb With Cilantro & Honey

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Spring is here! The days are getting longer, the weather is warmer, and everyone seems to be in a good mood!

With Passover and Easter coming up, you may be planning your menu for get-togethers with family or friends. If so, I'm sharing this recipe from Chef Ottolenghi's "The Cookbook" with you in mind!

This Marinated Lamb With Cilantro And Honey is the perfect entree for your holiday dinner. A delicious, flavorful Mediterannean dish that I loved instantly. And your family will love it too, trust me

Why I Love This: Lamb is a nutrient-dense meat; it’s a great source of protein, healthy fats, and iron. It’s also rich in essential B vitamins like B12 and B6, which promote a healthy nervous system, and zinc, which supports a healthy immune response.

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Marinated Rack Of Lamb With Cilantro & Honey

Yield: 4-6 Servings

  • 2 ¼ lbs Rack Of Lamb (1 kilogram).

  • ⅓ Cup Parsley (20 grams)

  • ½ Cup Mint leaves (30 grams)

  • ⅓ Cup Coriander leaves (cilantro) (30 grams)

  • 4 Garlic Cloves

  • 2 Tablespoons Ginger Root (15 grams)

  • ½ teaspoon of Salt

  • 3 Tablespoons Lemon Juice (50 grams)

  • ¼ Cup Soy Sauce (60 grams)

  • 3 Chiles (seeded. I used Serrano)

  • ½ Cup Vegetable oil (120 grams)

  • 3 tablespoons of Honey

  • 2 tablespoons of Red Wine Vinegar

  • 4 tablespoons of Water

The marinade is super easy to make. Marinate overnight.

  1. Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavor

  2. Use a very sharp knife to separate the rack into portions of two or three cutlets.

  3. Blitz together all the remaining ingredients in a food processor and then pour over the lamb and making sure every piece is well covered.

  4. Place in a non-metal container or Ziploc bag and refrigerate overnight.

  5. Preheat the oven to 400. Heat up a heavy cast-iron pan, preferably a ridged grill pan. Remove the meat from the marinade and shake off the excess. Sear well on all sides, about 5 minutes total. Transfer to a baking sheet and cook in the oven for about 15 minutes.

    Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Put the chops on serving plates and serve the sauce in a separate bowl. Both the chops and the sauce can be served hot or at room temperature.

Citrus Beet Salad

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Roasted Beet Salad: Sweet, Colorful and Delicious!

I love to make a light meal out of a cool and refreshing roasted beet salad, and this one comes complete with a sweet and citrusy vinaigrette, plenty of plant protein and creamy goat cheese!

  • 4 Roasted Beets (roasting directions below)

  • 1/2 cup Quinoa (uncooked, dry)

  • 2 tbsps Extra Virgin Olive Oil

  • ½ Navel Orange (juiced)

  • 1 tbsp Apple Cider Vinegar

  • 1 tsp Dijon Mustard

  • Sea Salt & Black Pepper (to taste)

  • 2 cups Arugula or Baby Spinach

  • 1/4 cup Radishes (finely sliced)

  • 2 Carrot (medium, peeled into ribbons)

  • 1 cup Chickpeas (cooked, from the can)

  • 1/4 cup Goat Cheese (crumbled)

  • 1/2 cup Mint Leaves (chopped)

Preheat the oven to 375ºF (190ºC). Wrap the beets in foil and bake for 35 to 45 minutes, or until tender when pierced with a fork.

Remove the beets from the oven and once they have cooled, rinse them under cold water and peel them. Once they are peeled, cut into quarters.

Cook your quinoa on the stove according to package directions, and set aside.

Make the dressing by combining the olive oil, orange juice, apple cider vinegar, dijon, salt and pepper in a jar. Mix well.

Add the arugula or baby spinach to a bowl and top with beets, quinoa, radishes, carrots, chickpeas, goat cheese, and mint. Drizzle dressing over top and enjoy!

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Energizing Matcha Green Tea Smoothie

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This naturally sweet matcha smoothie is a healthy, antioxidant-filled breakfast or great afternoon pick-me-up.

Matcha is very finely ground, high quality, green tea powder. It’s sweeter than steeped green tea and is super healthy because all of those amazing green tea antioxidants are more concentrated.

Energizing Matcha Green Tea Smoothie

Ingredients

  • 1 cup of unsweetened almond milk (or other non-dairy milk)

  • 1 scoop of vanilla protein powder (your choice, no added sugar)

  • 1-2 tsp matcha green tea powder (start with less if you’re new to matcha - it packs a kick!)

  • 1 frozen banana

  • Ice cubes (optional)

  • 1 large handful of spinach or kale (optional, but recommended)

Combine all ingredients into a blender and blend until desired smoothness is achieved. Sip and enjoy!


Spring Recipe: Pasta With Artichokes and English Peas

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With spring comes the arrival of new vegetables, like artichokes and peas. Basically just new things for me to play with in the kitchen, and that’s always a good thing.

Why I love this:

Peas are EXCELLENT source of plant protein!  A 3/4 cup serving contains 100 calories and more protein than a tablespoon of peanut butter or a whole egg.

Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.


Pasta with Artichokes and English Peas

Ingredients

  • 1/4 cup extra virgin olive oil

  • 1 clove garlic, minced or grated

  • 1 tablespoon chopped fresh thyme

  • 1 (12 ounce) jar marinated artichoke hearts, drained

  • 1/4 cup green olives

  • 1 pinch crushed red pepper flakes

  • 1 cup white wine

  • kosher salt and black pepper

  • 1 pound rigatoni or any pasta you prefer

  • 1 cup peas (frozen or fresh work well here)

  • 1/4 cup grated parmesan cheese

  • zest and juice of 1 lemon

  • 1/4 cup fresh basil, chopped

  • fresh peas and pea sprouts, for serving (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the garlic, thyme, artichokes, olives, and a pinch of crushed red pepper flakes. Cook until the artichokes begin to crisp on the edges, about 5 minutes. Remove from the heat. Reserve 1/4 cup of the artichokes and then transfer the rest of the mixture to a food processor and pulse until a paste forms.

2. Return the artichoke mix to the skillet. Add the reserved artichokes, wine, and season with salt and pepper. Simmer over medium heat until reduced by about 1/3.

3. Bring a large pot of salted water to a boil and boil the pasta to al dente. During the last minute of cooking, add the peas to the water. Reserve 1 cup of the pasta cooking water and then drain.

4. Toss the hot pasta and peas with the artichokes. Add the parmesan, lemon zest, juice, basil, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.

5. Divide the pasta among plates. Serve with extra parmesan and red pepper flakes. Enjoy!

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Baked Marinated Halibut Fillets

Why I love this: Halibut is high in brain-boosting omega-3 fatty acids, plus it’s a great source of essential vitamins and minerals including magnesium, selenium, phosphorous, and vitamin B. As for taste, halibut is a tender and neutral white fish that is delicious when paired with this flavorful marinade. You can pair this dish with roasted vegetables like cauliflower and carrots or over an abundant pile of fresh or sautéed greens (my personal favorite!)

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Ingredients

  • 6 tablespoons olive oil

  • 3 small garlic cloves, peeled and minced

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 tablespoons lemon juice

  • 4 6-ounce halibut fillets, skin removed

  • Chopped parsley, for garnish, optional

Preparation

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.

Preheat the oven to 400 degrees. Place one sheet of parchment paper in a baking pan or dish. Place the halibut on the parchment paper and bake for 20 minutes. Remove the fish from the oven and turn the heat up to broil. Put the fish back in the oven, under the broiler for 3-5 minutes, being careful not to burn the garlic.

Allow the fish to rest for 10 minutes before serving. Garnish with chopped parsley.



Ginger Salmon

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An easy and flavorful salmon dish that is full of heart-healthy protein, potassium, selenium, B12 and omega-3 fatty acids!

Ingredients:

  • 1/4 cup olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons brown sugar

  • 2 cloves garlic, pressed

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon sesame seeds

  • 4 green onions, thinly sliced

  • 4 (5-ounce) salmon fillets

For the Honey Ginger Glaze

  • 2 tablespoons honey

  • 1 teaspoon soy sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon Sriracha, or more, to taste

  • 1/2 teaspoon grated fresh ginger

  • 1/2 teaspoon sesame seeds

Directions:

To make the glaze: whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.

In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 degrees F. Line a baking dish with parchment paper

Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, 20-30 minutes.

Serve salmon immediately with honey ginger glaze.