Friday, January 24, 2014
Baked Orange Ginger Salmon with Roasted Root Vegetables and Bok Choy
Our dinner tonight became quite festive as you can see! It amazes me how with so few basic ingredients make so wonderful dinners. I am pretty sure our dinners are more imaginative and delicious than they were in our pre-paleo and pre-allergy life. Then it was easy to resort to pasta and tomato sauce type of dinners too often.
People sometimes say they feel bad for us that we can't eat certain foods. I wish people didn't feel bad for me because I don't feel bad. I feel great! I really don't miss any food that makes my body feel weird. I have discovered so many new foods on this journey that I bet I am actually eating more different kinds of foods now than when the main part of my diet consisted of grains and cheese, pizza and such things.
Just today I ate a salad with arugula, water cress, shrimp, lettuce, avocado, cilantro, lemon and olive oil for lunch. Yesterday I ate kaboucha squash and chicken and fermented beets and daikons. For breakfast I had tea and berries with coconut milk kefir. And sugar free bacon made of beef. (Did you know that you can make bacon at home? We did it once but that is another story).
Oven Baked Orange Ginger Salmon
4 salmon fillets
2 oranges, sliced
Juice of half an orange
2 tbsp honey (leave out for a low-FODMAP/sugar free version)
1 tsp salt
1 tbsp chopped cilantro
1/2 tsp grated fresh ginger
2 tbsp olive oil
1. Place orange slices on the bottom of a small oven pan. Lay the salmon fillets skin down on the oranges.
2. Mix orange juice, honey, cilantro, salt, ginger and olive oil together in a small bowl and pour on the fillets.
3. Bake in 350F until fish flakes, about 15 minutes. I baked them in the toaster oven as my root veggies were in the other oven in a higher temperature.
TIP: If your kids find ginger too strong, mix it in last and use on the kids' fillets the mixture before adding the ginger.
Roasted root vegetables
Leftover or your choice root vegetables: rutabaga, turnip, beet, daikon, yams, sweet potato, radish, carrots etc.
1. Cut root vegetables in one inch pieces.
2. Put them on a oiled baking sheet.
3. Melt coconut oil if solid and toss the vegetables in oil and salt.
4. Spread them in one layer (use two pans if needed) and bake in 425F for 45 minutes or until done. Serve on bed of arugula.
Steamed Bok Choy
Steam bok choy with grated ginger and toss in some coconut oil and salt when they are done. Don't overcook them. 3-5 minutes is enough for me.
For more autoimmune paleo recipes check out Phoenix Helix weekly Roundtable!
I get my coconut oil from Tropical Traditions by the gallon because it lasts for a long time and buying in bulk is cheaper in the end. Click on the coconut oil bucket below for special sale prices (affiliate link, buying coconut oil through this link will support my blogging!) If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.