Remedy Report
What the Remedy Report is (and what it's not)
The Remedy Report is a newsletter from the culinary team at Camp Southern Ground It was created to be a resource as you continue on your journey after your time at CSG. It is a collection of thoughts, ideas, and information about food and wellness. It's also hopefully a place where you can find fun and new recipes!
It is not a monthly journal or report released by experts in the food or health industry. This by no means is a solution for all your wellness concerns. You also won't find a cookie cutter approach that guarantees results But we do sincerely hope you enjoy what you find inside of every monthly issue!
Salmon Rice Bowls
w/ mango & avocado salsa
Ingredients
2 c uncooked rice
1-1.5 lb salmon
2 mangoes
2 small avocadoes
1/2 red onion
1-2 jalapenos
1/3 cup cilantro
2 Tbsp. lime juice freshly squeezed salt and pepper to taste
3 Tbsp soy sauce
2 Tbsp honey
2 Tbsp sriracha
2 tsp minced garlic
3 Tbsp water
Assemble your bowls with a bed of rice, then add in the salmon and mango avocado salsa. You can top your bowl with other toppings such as cucumbers, green onions, or edamame. You can also add other toppings like sriracha mayo, sesame seeds, or Nori Fume Furikake seasoning. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
While your rice is cooking, cut your salmon into 1 inch cubes. You can keep the skin on or take it off, whichever you prefer.
Whisk together all ingredients for the marinate in a large bowl.
Add in the salmon and marinate for at least 20 minutes.
While your salmon is marinating, dice mango, avocado, red onion, peppers, and cilantro.
Combine those ingredients in a bowl, squeeze lime juice over the ingredients, and sprinkle with salt and pepper, to taste.
Toss gently until just mixed, and then set aside.
Once it's done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.
Cook for 2-3 minutes on each side to get a nice crisp. Add in the marinade and cook until the sauce thickens.
Lemon Garlic Butter Chicken Baked with Asparagus
Ingredients
3 boneless, skinless chicken breast
1 tsp salt
1 tsp black pepper
2 tsp onion powder
1 teaspoon olive oil
1 tsp italian seasoning
1 tsp paprika crushed red chili flakes
2 bunches of asparagus 1/2 c butter
2 teaspoons minced garlic
1 tablespoon hot sauce, 1/4 cup low-sodium chicken broth
Directions
Juice of 1/2 lemon
1 tablespoon minced parsley Slices of lemon, for garnish
1. To prepare the baked chicken bites: preheat your oven to 400ºF (200ºC). Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, Italian seasoning, red crushed chili pepper flakes, paprika, and onion powder. Marinate in a bowl while you prepare the asparagus and the sauce.
2. Wash and trim the ends of the asparagus. Drain and arrange on one side of the baking sheet, sprinkle with salt and pepper.
3. In a small bowl, combine melted butter, olive oil, minced garlic, hot sauce, chicken broth, and lemon juice.
4. Arrange chicken bites next to the asparagus in the sheet pan, then drizzle the chicken bites and asparagus with the lemon butter sauce.
5. Transfer to the oven and bake at 400ºF (200ºC) for 20-25 minutes, or until the chicken is no longer pink on the inside. Remove from oven, garnish the chicken bites and asparagus with parsley, crushed chili pepper, and lemon slices and serve your garlic butter baked chicken bites and asparagus immediately. Enjoy!
