Serves 4
This fast, easy, nutritious, protein-packed meal will quickly become a favorite!
Use the glaze in this recipe in your stir fries, too.
1 lb chopped broccoli florets
1 Tbsp minced garlic
3 Tbsp avocado oil
Sea salt and freshly ground black pepper
¼ cup smooth natural peanut butter
Juice of 1 lemon
2 Tbsp coconut aminos
1 Tbsp grated ginger
4 6 oz salmon filets
¼ cup chopped roasted peanuts (optional)
Lemon wedges for serving (optional)
Heat oven to 450ºF. Place the broccoli in a large bowl and toss with the garlic, avocado oil, and salt and pepper to taste. Spread the broccoli in an even layer on a rimmed large baking sheet.
In a small bowl, whisk together peanut butter, lemon juice, coconut aminos, and ginger. If the mixture seems too thick, add a little water, ½ tsp at a time, to thin it to a glaze consistency.
Place the salmon filets on top of the broccoli and rub the remaining 1 Tbsp of oil onto the top of each one. Sprinkle with a little sea salt. Spoon half of the peanut butter glaze over the fish.
Place the sheet pan in the oven to roast for 5 minutes. Remove the pan from the oven and spoon the rest of the glaze over the fish. Place back in the oven and continue to roast for another 5-8 minutes, until the broccoli is tender on the inside/crisp on the outside and the salmon flakes.
Remove from the oven. Place the salmon and broccoli on serving plates. Top with the optional lemon wedges and roasted peanuts. Delicious!
]]>Makes 4 rolls; about 30 pieces
Spicy Tuna Mixture:
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
Salt and freshly ground black pepper
4 (8 1/4 by 7 1/4-inch) sheets roasted nori
Sushi rice
1 cup white sesame seeds
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1 1/4 pounds fresh tuna, finely diced
1/2 cup coarsely chopped cilantro leaves
3 scallions, thinly sliced
For the spicy tuna mixture:
Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.
¼ cup flour
¼ cup cornmeal
1 teaspoon Cajun seasoning
1 pound Shrimp
2 eggs, beaten
canola oil
In a bowl, whisk together flour, cornmeal and Cajun seasoning.
Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.
In a skillet, cook the shrimp in ½ inch of canola oil until golden and crisp, 2 to 3 minutes. Serve with tartar sauce.
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