Citrus & Honey Baked Salmon

• 1 medium Fennel Bulb – thinly sliced
• 1 Orange – thinly sliced & seeds removed
• 1 Lemon – thinly sliced & seeds removed
• 4 Sprigs Thyme
• 1 Red Chile or Serrano Chile – thinly sliced
• 4 (6 ounce) Salmon Filets , skin on
• 1/4 cup + 1 TBS Honey , divided
• 3 TBS Orange Juice
• 3 TBS Lemon Juice
• ½ tsp each: Chili Powder, Cumin
• 3 TBS Extra Virgin Olive Oil , divided
• Sea Salt, Ground Black Pepper , to taste
• Garnishes & Serving: Arugula Microgreens
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Directions:

Preheat oven to 400 degrees. Lightly spray a 9x13’’ pan with non-stick cooking spray.

 

Make the Marinade:  In a small bowl, whisk together 1/4 cup of honey, orange juice, lemon juice, chili powder and cumin. Reserve 2 tablespoons of the mixture and set aside to use as a sauce. Add 2 tablespoons of oil to the marinade and whisk together.  Place the salmon in a large Ziploc bag and pour on the citrus-honey marinade. Transfer to the refrigerator and let marinate for 20 minutes.*

Meanwhile, thinly slice the fennel, orange, lemon and chile. Be sure to remove and discard the seeds from the citrus.

Toss the fennel, orange slices, lemon slices, thyme, and chile in the pan. Toss with 1 tablespoon of oil and season with sea salt and pepper. Spread the fennel mixture out across the prepared pan to create a “bed” for the salmon.

Remove the salmon from the bag and place it, skin side down, on top of the fennel mixture. Use a pastry brush to apply the excess honey mixture to the tops of the salmon. Season generously with sea salt and pepper.

Roast the salmon in the oven for 15-25 minutes*, or until fish is cooked and flakes easily with a fork.  Meanwhile, add the remaining tablespoon of honey to the reserved sauce and whisk to combine.

Remove from salmon from the oven, drizzle with reserved citrus-honey sauce and top with desired garnishes. Enjoy

Radish, Raspberry, blueberry Microgreen Smoothie

• 1/2 cup radish and mustard Microgreens
• 1 romain lettuce
• 2 Sirloin steaks
• 2 tbsp olive oil
• 1 tbsp Balsamic vinegar
• A pinch of freshly ground black pepper and salt
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Directions:

Season the steaks with freshly ground black pepper and salt. Heat a griddle pan over a medium to high heat, when hot add the steaks, and cook for 3 – 4 minutes on each side.

Meanwhile, prepare the salad. Place the lettuce leaves in a bowl and break in half if the leaves are too large. Snip the 3 punnets of microgreens and add them to the bowl, toss together.

Serve the steaks on top of the salad and drizzle with olive oil and balsamic vinegar. Season with more freshly ground black pepper and salt if required.

EASY GRILLED CHICKEN BURGER

• 2 burger buns
• 2 small chicken breasts
• 1 small red onion
• 1 large tomato
• 1 hand full radish microgreens
• 1 egg
• 1 Tbsp dijon mustard
• 1 Tbsp lemon or lime juice
• abundant flavorless vegetable oil -
• Salt
• Pepper
• balsamic vinegar - (optional)

 

 

 

Directions:

Preheat cast iron pan or heavy bottomed stainless steel pan (which has a tight-sitting lid) over medium heat until smoking hot.

Generously salt and pepper chicken breasts.

Add a few drops of oil or butter or ghee into pan, swirl around and add chicken breasts. Sear for 1-2 minutes per side.

Put on lid, reduce heat to low and set alarm for 10 minutes.

In the meantime prepare mayonnaise: add eggs, mustard, lemon juice, salt (about 1/2 tsp) and pepper to blender and then use the lid without the middle part to cover. Start the blender on low so the ingredients don't spray out. Blend the ingredients together for about 10 seconds, then slowly pour in oil. It is important to ALWAYS do this slowly, from start to finish, never more than a spaghetti-thick string of oil AND, it has to be constant: don't stop pouring until the mayonnaise is ready. If you pour in more than a thin string you risk the mayonnaise to curdle. If this happens you will have to start all over, so be patient and maintain a steady hand. Once the blender can't continue blending because the mayonnaise has become too thick, stop the oil pouring, your mayonnaise is ready. (<-- all of this takes less than 2 minutes).

Once alarm goes off, remove pan from heat leaving the lid on all the time (NO PEAKING!) and set an alarm for another 10 minutes.

During those second 10 minutes, peel and slice onion, wash and slice tomato and wash and dry microgreens.

Toast buns if desired, spread some mayo on bottom and top, place onion, chicken breasts, some tomato slices and microgreens on top.

Finish by pouring a little bit of balsamic vinegar on top of everything if desired and top with top part of burger bun.

Give it a BIG BITE!