“What the ‘F’ is for Dinner” — part II (recipe included)
I’ll forever give credit to my friend Erin for starting the “What the F is for Dinner?” Facebook group. Sorry guys, it’s a select few friends, and maybe if you’re cool enough we’ll let you in :)
The other day, I stopped by my friend Allison’s house to drop off a can of Organic Coconut Milk. A while ago my sister, Michelle, gave me a great food tip about whipping Organic coconut milk. If you put the can in the back of your refrigerator for 24 hours it will harden. The next day, you scoop out the cream, whip it for 8 minutes and voila - you have healthy whipping cream! Use it with fruit, cake, or whatever your heart desires. You can add cinnamon, vanilla or a tablespoon of maple syrup to sweeten it a bit. Anyway, I told Allison about this little trick and she wanted to try it for her kids. We had picked up a can from Trader Joes, but for some reason it didn’t work the same as other brands — not sure why. But her kids really wanted it, and I felt bad it didn’t work— so surprised her after dinner and dropped off a can!
Anyway, back to dinner…
When I stopped at Allison’s she ran back to her garage freezer and brought out fresh, wild caught Salmon that her dad caught — 2 pds of it! Wow! What a surprise and so yummy! The next night we had our dinner.
When I was thinking about how to cook it, I remembered a salmon dish I had for dinner at a resturant a few weeks back and basically recreated it.
We grilled the Salmon on foil with salt/pepper, olive oil and a little bit of paprika — well, I’ll be honest I don’t touch the grill, Bryan did that part, but I did season it :) I sautéed some diced onions and carrots in ghee and added sprouted tri-color rice — the rice was my addition to the recipe. In another pan I sautéed some frozen organic chopped spinach with fresh garlic, salt, pepper and lemon juice. This was the outcome…
Bryan said it was “restaurant quality food” and of course Zane complied. You’d think I never cooked before. An easy dish my friends! Healthy, easy and delicious! Dinner.
Ange’s Salmon (From Allison’s dad :) recreation
Ingredients
-2 pds wild caught salmon
-season with salt/pepper and paprika
-1 cup Lundberg tri-color sprouted rice (see directions on package for cooking details)
-1 and 3/4 cup chicken broth for rice (I use instead of water)
-1/2 diced onion
-1–2 diced carrots
-(For rice) 1 teaspoon ghee or grass-fed butter (olive oil is fine too)
-(For spinach) 1 tablespoon ghee or grass fed butter (Olive oil is fine to)
-1 pack organic frozen chopped spinach
-2–3 cloves fresh minced garlic
-half of lemon
-salt and pepper to taste
Season Salmon with salt/pepper and paprika to your liking. Grill until cooked through, or if you like it a little pink, then grill to your preference. In the meantime, sauté the onion and carrot with 1 teaspoon ghee in a small pot that you will cook your rice - add a little salt and pepper to your taste. After 5 minutes when the carrot/onion mixture is beginning to soften, add about 1/4 cup of the broth, sauté for 2 more minutes. Then add your rice and rest of broth and cook according to rice directions.
In another pan, on medium heat, sauté garlic with ghee for about 3–4 minutes. Add spinach and cook until soft. Add salt and pepper to your liking and squeeze lemon just before you turn off the pan.
To plate — layer rice first, then spinach and salmon on top. Squeeze lemon!
RICE SUBSTITUTION
If you can’t eat rice, or don’t want it — I’ve also made a similar dish with sweet potatoes. Dice 2 organic sweet potatoes in very small pieces. Warm up a large skillet with some ghee or olive oil. Add the sweet potatoes and stir occasionally to move them around. Cook until soft in the inside and crispy on the outside.
