The past couple of months have been pretty hectic with work and preparing for my sisters wedding. Now that her wedding came and went:( its time to fully get back into my regular routine. So one of things that I have put back on my to-do list is to visit the Union Square Farmers Market every Monday to purchase my produce for the week. I was delighted to go yesterday and find a bounty of delicious looking fresh, local foods. Here’s what I stocked up on: gala apples, swiss chard, asparagus, tatsoi (similar in taste to bok choy), mixed greens, radishes, spring onions, green garlic and shitake mushrooms.
I put together this quick, easy meal that is perfect to rev of your metabolism with the omega 3’s, citrus, garlic, selenium (shitake mushrooms), coconut oil and greens…
Seared Salmon with Orange Glaze
4 6-ounces of wild salmon fillets (best choice is Alaskan)
1 tbsp coconut oil
1/4 cup tamari
1/3 cup freshly squeezed orange juice
1/4 cup maple syrup
3 tbsp rice wine vinegar
1/2 tsp ginger, minced
Directions:
Mix tamari, orange juice, maple syrup, rice wine vinegar and ginger together. Pour the marinade over the fillets, and turn to coat. Cover and marinate for at least 30 minutes.
Preheat oven to 400°F.
Remove the salmon from the marinade, reserving the marinade, and season both sides with salt and pepper. Heat the coconut oil in a large nonstick skillet over high heat for 1 minute on each side. You should hear a sizzle. Remove fillets from the heat and transfer to a glass baking dish and bake for 10 minutes. Remove them from the oven.
Meanwhile, pour the reserved marinade into the skillet and simmer for 2 to 3 minutes, until thick and syrupy. Remove the salmon from the oven, drizzle the with the remaining glaze and serve.
Sauteed Greens + Shitakes
1 tsp coconut oil
1 green garlic, chopped
2 spring onion, chopped
1 cup of chopped shitake mushrooms
3 cups of swiss chard, cut into 2 inch pieces
3 cups of tatsoi
1 tbsp tamari
Directions:
Combine the coconut oil, onion and garlic in a large skillet over warm over medium heat. When the garlic begins to color add the chard, tatsoi and shitake mushrooms. Cover for 3 minutes, then stir until tender.
Appetite for Healthy Living 