Continuing on our theme from the last blog (“What is a Cleanse?”) I wanted to share a really, really important tidbit about cleansing: You do NOT need to go into hiding when you are cleansing!
Cleansing with Little Green is FUN and can (and should!) be done in community. The more healthy eating becomes popular and essential to our wellbeing, the more your guests and friends are excited to be introduced to delicious, elegant, good-for-you dishes. You can throw an entire “cleanse-worthy” dinner party without them even noticing…one that is meat-free, high-nutrient, packed with flavor, and interesting.
I’m really excited to share this recipe with you. It is a “WOW” factor dish every. single. time. You can make it over flavored turmeric rice if you aren’t worrying about grain-free, or, you can serve it over equally-flavored cauliflower rice if you’re looking for an easy-to-digest, grain-free dinner dish. (Photo shown with turmeric rice.) Either way, your guests will be floored, and the salmon will melt in your mouth and leave you feeling satisfied, happy, and healthy.
One caveat: I am a big promoter of wild salmon. For environmental reasons, I’ve always felt this was important, and there is also scientific evidence that wild-caught salmon has something extra. Here, however, I used antibiotic-free farmed salmon, because for whatever reason I found that it was more moist, more delicate, and more absorbent of the miso-coconut flavor (not to mention easier on the wallet.) So, there you go: I admit my failure to use the “it” kind of fish this time.
One last thing: you know when you have that friend who just turns out magic every time she hits the kitchen? I want to shout out my chickie Ingrid, who is that person. Someday I may just make a cookbook called “Ingrid’s Cooking.”
|
- 3 Tbsp. coconut oil
- 1 red onion sliced 1/2 inch thick
- 3 Tbsp. fresh ginger minced
- 4 garlic cloves thinly sliced
- 1 dried red chili (whole)
- 1/4 cup white miso
- 1 cup unsweetened coconut milk (reserve remaining for chia pudding!)
- 1 cup water (or up to 1 1/2 cups)
- 1 1/2 lbs. salmon fillet cut into large, 2 inch pieces
- 5 ounces baby spinach (about 5 packed cups)
- 1 Tbsp. lime juice plus lime wedges for serving
- 1/4 cup fresh basil for serving
- 1/4 cup cilantro for serving
- pinch sea salt
- pinch black pepper
- In a large pot, heat oil over medium heat and add onion, ginger, red chili, and garlic, and season with salt and pepper. Cook until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is carmelized (about 2 minutes.)
- Add coconut milk and 1 cup water and bring to low boil over high heat. Cook until liquid is slightly reduced--about 5 minutes.
- Stir in salmon, reduce heat to medium-low and simmer gently until just cooked through--about 5 minutes. Turn off heat and add in spinach and lime juice. Remove dried chili.
- You will be serving the salmon over cauliflower rice or rice, depending on whether you are doing grain-free. For the cauliflower rice, sauté the cauliflower in olive oil, adding the spices mentioned, and cook (checking seasoning) until lightly browned (about 15 minutes.) For the rice, cook according to package instructions, bringing the water to a boil and adding the rice and all the spices, covering, and reducing heat to low. At end of either process, remove the spice pods, and serve.
- Serve salmon over a bowl of rice, and garnish with cilantro, basil, and a lime wedge.
Leave a Reply