Tandoori Salmon
Tacos with Spicy Lime-Pickled Radish and Onion
Serves 4
INGREDIENTS
Tandoori salmon:
• 1 garlic clove peeled and minced
• 2 tsp fresh grated gingerroot
• 1 Tbsp ground coriander
• 3/4 tsp cumin
• 1/4 tsp nutmeg
• 1 tsp sweet paprika
• 3/4 tsp ground fenugreek
• 1/4 tsp cayenne
• 1/2 tsp cardamom
• 1/4 tsp citric acid
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon
• 1 cup Greek yogurt
• 1 Tbsp grapeseed oil
• 4 oz pieces sockeye salmon about 4 to 5each
Spicy pickles:
• 2 cup bunches radishes sliced thinly to make about 1
• 1 jalapeno sliced thinly
• 1/2 cup red onion sliced thinly lengthwise to make about 1
7 cup Limes juiced to make about 3/4
4 tsp cider vinegar
1/2 tsp salt
8 corn tortillas
INSTRUCTIONS:
1. For salmon, in glass container with lid, combine garlic, ginger, and dry spices. Add yogurt and grapeseed oil to spice mixture and stir thoroughly. Place salmon in glass container, coat salmon pieces with marinade, seal container, and refrigerate for about 4 hours.
2. For pickles, pack radishes into bottom half of sterilized 16 oz Mason jar. Add jalapeno slices to form a layer over radishes. Pack in red onions to fill jar. In bowl, juice limes and combine with vinegar and salt. Pour over radishes, peppers, and onions in jar. Seal and refrigerate until ready to use.
3. To cook salmon, heat ridged grill pan on high. Remove salmon from marinade, discarding any excess. Place salmon skin side down and grill for 2 minutes. Turn and grill for 2 to 3 minutes more. Remove from grill pan; gently remove and discard skin.
4. Toast tortillas on clean grill pan or in oven or barbecue. Cut each piece of salmon into 4 smaller pieces and divide between 2 tortillas. Serve with pickled radishes, peppers, and onion.
RECIPE COURTESY OF DELICIOUS LIVING
Silky Edamame Broccoli Soup
Serves 4
INGREDIENTS
• 2 tsp grapeseed or avocado oil
• 1 large leek white and light green parts, chopped
• 2 garlic cloves peeled and chopped
• 4 cups broccoli florets
• 2 cups cubed peeled yellow-fleshed potato, 500 mL
• 1 jalapeño pepper chopped
• 2 Tbsp white or yellow miso
• 1 tsp coriander powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups shelled frozen edamame
• Juice of 1/2 lemon
• 1/4 cup Pumpkin seeds
• 1 cup microgreens optional
INSTRUCTIONS:
1. In large saucepan, heat oil over medium. Add leek and garlic and heat until leek has softened, about 3 minutes, stirring a couple of times. Add broccoli, potato, and jalapeño; heat 2 minutes. Stir in miso, coriander powder, salt, and black pepper; heat 30 seconds.
2. In saucepan, place edamame and 5 cups water; bring to a boil, reduce heat to medium-low, and simmer, covered, for 20 minutes. Add lemon juice.
3. Using immersion or regular blender, purée soup until smooth. Ladle into bowls and garnish with pumpkin seeds and microgreens, if using.
RECIPE COURTESY OF DELICIOUS LIVING
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