Coconut Salmon

Coconut Salmon

Salmon always tastes great whether it is simply baked, steamed, or smoked. It goes perfectly well with a lot of dishes and always seems to add a refined vibe to the dinner table. It’s also low in calories and a great option if you’re trying to lose weight. For a new take on salmon and a more exotic way of preparing it, try this coconut salmon recipe over steamed rice and your palate will surely be delighted.

Coconut AminosIf you are trying to burn belly fat, you will want to consider the fact that salmon contains a very high amount of protein which is good at helping the body’s metabolism to work and break down fat and turn it into energy.

The dietary action of omega-3 fatty acids found in salmon are similar to that of protein, which forces the body to naturally burn more calories while helping to keep your appetite in check throughout the day (Active Beat).

Our featured recipe is: Coconut Salmon. The coconut in the recipe is not the meat, but rather using coconut tree sap and blended with mineral rich sea salt.

Here is what you will need.

Coconut Salmon ingredients

The following ingredients are for one serving. Just double, or triple it for additional servings.

1 piece of salmon fillet, about 1/2 pound, boned, skin on

2 slices two of ginger root

3 tablespoons dark coconut amino sauce

1 tablespoon sesame oil

1/2 teaspoon of red chili flakes

Pinch of freshly ground black pepper corns

1 or 2 tablespoons coconut oil

1/2 teaspoon of sesame seeds for garnish

1/2 chopped green onion for garnish

marinating coconut  SalmonMarinate the salmon in the ginger, sesame oil, coconut amino sauce, red chili flakes and black pepper for 30 minutes to 3 hours prior to cooking.

Heat a large ceramic coated frying pan over medium heat with coconut oil and add the salmon skin side down (reserve the marinade). This prevents the fish from sticking to the pan as well as prevents the meat from shrinking up.

After 3 minutes turn the fish and add the marinade, and cook another 2 to 3 minutes.

Coconut SalmonServe over a bowl of steamed rice and garnish with sesame seeds and diced green onions or another green like cilantro or parsley.

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Mediterranean Salmon Salad with Olive Dressing

Mediterranean Salmon Salad with Olive Dressing

Over the last three decades or so, Americans have learned to reduce fat in their diet. Some are still struggling, but many have made good head way to eating a whole food clean diet, for better health.

Even though fat has been reduced, we are still not eating enough of the healthy fats, which include omega-3 fatty acids, including DHA and EPA or both known as “docosahexaenoic acid” and “eicosapentaenoic acid.” Both are found in fatty fish, like tuna or salmon.

The recommendation of consuming omega-3 fatty acids, is 250 milligrams of DHA and EPA, at least 2 times per week, and 3 ounces at each setting.

Our featured recipe fits the bill, so to speak. The recipe is, Mediterranean Salmon Salad with Olive Dressing, and here is what you will need.

Mediterranean Salmon Salad with Olive Dressing

1 pound tiny new potatoes, halved if large

1 pound French green beans, stem ends trimmed

1/2 cup mixed Mediterranean olives, pitted

3 tablespoons olive oil

1 tablespoon horseradish mustard

Preparing to bake Salmon - Mediterranean Salmon Salad with Olive Dressing1 tablespoon lemon juice

1 teaspoon coconut sugar

1/2 teaspoon ground black pepper

2 teaspoons lemon pepper

12 ounce fresh baked salmon, broken into chunks

Lemon wedges

Turn broiler up, sprinkle lemon pepper onto flesh side of salmon.

Place on a foil lined baking sheet. Place fish under broiler and broil for about 8 to 10 minutes or until fish is done, about 160 degrees. Let cool, chunk and set aside.

Place potatoes in a 4-quart pan and add water to cover. Bring to boiling, and reduce heat. Cover and simmer for 5 minutes. Next add beans and return to boiling.

Reduce heat, cover and simmer another 5 minutes or until potatoes and beans are just tender. Drain well, and set aside.

pitted mixed Mediterranean olives - Mediterranean Salmon Salad with Olive DressingMeanwhile, place 1/2 cup olives, oil, mustard, lemon juice, sugar, and pepper in a blender. Cover and blend until smooth.

To serve, plate potato and beans mixture and top with salmon chunks. Drizzle with olive dressing. Garnish with a lemon wedge, if desired.

If the dressing is to thick after blending the ingredients together, you can thin it a bit by adding a little more oil, or a little of the brine from the jar of mixed olives.

 

 

 

 

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What to Remember About the Holocaust

what-to-remember-about-the-holocaust

January 27 is International Holocaust Remembrance Day. If we are going to remember the victims of that horrible time in history, then we should remember all of the victims.

There are a few facts we have all learned and can remember, that is the Holocaust began in January 1933 when Hitler came to power and technically ended on May 8, 1945. We also know that approximately six million Jews were executed. I say approximately, because some will argue that number cannot be proven, but the fact stands, many Jews were killed at that time during Hitler’s rule.

But we investigated to see what else there was to be remembered, and should be remembered from that time during 1933 to 1945. According to Peter Hayes, in his book titled Lessons and Legacies: Memory, Memorialization, and Denial, he wrote that over 1.1 million children died during the Holocaust.

Gas Chambers of the Holocaust The Holocaust Encyclopedia (2001) states that the children were targeted by the Nazis during the Holocaust, as they posed a threat to Hitlers Germany, because if they lived, they would grow up to make a new generation of Jews.

train wagon in the concentration camps of 1933 to 1945Children suffocated on the way to the camps in the crowded cattle cars, and those who survived were immediately taken to the gas chambers.

The Nazis sent 10,000-15,000 homosexuals to the concentration camps, of which an estimated 6,000-9,000 died in the camps.

Other groups that were targeted that we never remember or are told, were Romanies (Gypsies) of which approximately 220,000-500,000  were killed during the Holocaust.

Another religious group targeted and Hitler himself promised to exterminate from the surface of the earth, were Jehovah’s Witnesses.

Even the disabled were sent to the concentration camps, and immediately sent to the gas chambers.

Wow, that’s a lot to take in and remember. Let’s not forget what you have learned in the aforementioned above. If you do have problems remembering things, we suggest you eat the following foods. You didn’t think we would “remember” to add a recipe or two, did you?

Indian-Spiced-SalmonThese foods contain B-vitamins, and omega-3 fatty acids which help retain memory. Such as fish, particularly Salmon, which contains omega-3 fatty acids. Link here for our Indian Spiced Salmon.

Berries and Vanilla Pudding PieBlueberries and strawberries have antioxidants and some of the B-vitamins which help clean up bio-chemical debris that would interfere with brain function and memory, according to the Montreal Gazette. Link here for our Berries and Vanilla Pudding Pie.

Article Information Credited: 90 Facts About The Holocaust

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