DAY ONE DINNER
Was wild caught sockeye salmon with a colourful mango salsa and a side of pineapple curry-fried cauliflower. The salmon was spectacular and the cauliflower was okay, definitely not rice, but I think the pineapple and curry flavors shined through.
WILD SOCKEYE SALMON WITH MANGO SALSA Serves 2 Ingredients:
For the Marinade:
2- 4 ounce wild sockeye salmon fillets
Juice from 1 lime
1 garlic clove, chopped
1 teaspoon Coconut Secret Coconut Aminos
In a small mixing bowl, combine the lime juice, garlic and coconut aminos. Place the salmon fillets in a small dish and pour over the marinade, cover and refrigerate for at least 30 minutes and up to overnight. Bake at 425F for 10 minutes.
Serve topped with your favourite mango salsa. I went the easy route with a fresh version from Whole Foods or make your own, I like the one from @foodandwine
PINEAPPLE, CURRY-FRIED CAULIFLOWER “RICE” Serves 2 Ingredients:
3 cups cauliflower rice (either buy pre-made or shred your own using the shredding disc on your food processor)
1 teaspoon extra virgin olive oil
1/2 onion, chopped
2 cloves garlic chopped
1 red bell pepper, chopped
2 hot Hungarian peppers, chopped
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon allspice
1/2 tablespoon Madras curry powder
1 cup pineapple, chopped
1/4 cup cilantro, chopped
2 tablespoons Bajan hot sauce (we make our own, similar to this, but use 1 small mango instead of brown sugar) otherwise omit or add your favourite hot sauce if you like spice.
fried shallots, to garnish (optional)
Preparation: Heat the olive oil in a large skillet over medium-high heat, add the onion and garlic and saute until fragrant about 5 minutes. Add the bell pepper, Hungarian pepper, tomato and cauliflower “rice” and saute until the cauliflower softens and starts to brown, about 10 minutes. Add the spices (coriander, cayenne, cumin, allspice, curry powder) and then add the pineapple and cook another 5 minutes to combine. Top with Bajan hot sauce or your fave, freshly chopped cilantro and fried shallots for crunch.
Todays lunch was absolutely delicious! 😋
The salad was a mix of leafy greens, vegan cheese, shredded beetroot, acv, some dukka seasoning, extra virg olive oil and topped with panfried asparagus and salmon in coconut oil!
I don't have this type of lunch all the time but felt as though my body was craving all of these nutrients today.