Salmon & Citrus

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Ingredients

  • 1.5 (about 2-3 fillets) pounds of Wild Salmon
  • 1 large Cara Cara orange ↴
    • Use 1/2 of your orange for a topping & the other half used for 2 Tbsp of freshly squeezed juice.
  • 1/4 cup of sliced red onions
  • 4-6 Thyme sprigs
  • 1 Tsp of garlic powder
  • 1/2 Tsp of onion powder
  • Salt & Pepper to season & taste
  • Cooking Spray
  • 2 Tbsp of EVOO or Coconut Oil (melted)

Step 1 

Preheat oven to 400 degrees F

Step 2

Line a shallow baking pan with aluminum foil or parchment paper and spray some cooking spray where your fish will be placed. Sprinkle some salt & pepper too on that area. 

Step 3

Pat dry each salmon fillet and place them skin-side down on foil, again season with salt & pepper

Step 4 

Spread this mixture over and around your salmon:

  1. red onion slices
  2. thyme springs
  3. garlic powder
  4. onion powder 
  5. 2 Tbsp of EVOO or Coconut oil (melted)
  6. 2 Tbsp of freshly squeezed orange juice, (save extra juice if needed)

Step 5

Then, top each salmon fillet with a thick Cara Cara orange slice. Top with thyme sprigs

Step 6

Bake in a 400 degree preheated oven for 15-20 minutes, or just until your salmon flakes easily with a fork.

Step 7

Remove the baking sheet from the oven. Loosely cover your salmon with some aluminum foil for about 5 minutes to let your protein rest and lock in its juices.

Step 8

Carefully remove salmon from foil, separating the salmon from the skin and dark meat (optional) which will probably remain stuck to the foil (mine always is). Place the salmon, onions & orange wedges onto a serving dish. Drizzle your extra orange juice over cooked fillets and serve along side a salad or a healthy grain. Enjoy! 

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Before

After

Roasted Cod & Cherry Tomatoes

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Ingredients

  • 1 pound of fresh wild cod (rinsed, patted dry, and checked for bones)
  • 1 container of organic cherry tomatoes
  • Fresh parsley
  • 1 fresh lemon (1/2 for cooking & 1/2 for after cooking)
  • 1–2 small cloves garlic, chopped
  • 2 Tsp of fresh lemon zest 
  • 1 Tsp of red pepper flakes 
  • 1/2 Tsp Salt
  • 1/4 Tsp of black pepper
  • 2 Tbsp of EVOO 

Step 1 

Preheat the oven to 425°F.

Step 2

Combine: 1 Tbsp of EVOO, lemon juice (1/2 of a lemon), cherry tomatoes, garlic, salt & pepper all ingredients in a large bowl and toss to coat the tomatoes, set aside. 

Step 3

Place your cod on a glass baking dish.

Step 4

Pour your cherry tomatoes mixture on top and around of the cod. Drizzle the leftover EVOO over the cod and cherry tomatoes and finish off the dish with some peppers flakes and fresh parsley.

Step 5

Place your pretty dish into a 425°F preheated oven.

Step 6 

Roast the cod and cherry tomatoes for about 15-20 minutes (depending on the thickness) until it is just cooked through and flakes apart and the cherry tomatoes have split their skin and started to caramelize around the edges.

Step 7

Once the cod flakes apart, cherry tomatoes split their tight skin and a lovely lite sauce has accumulated around your dish. Remove it from the oven, lightly cover with aluminum foil and let the cod rest for about 5 minutes before serving. 

Step 8

Squeeze the other 1/2 of your fresh lemon juice over the cod to make the dish pop before serving. Optional: season with some extra salt & pepper to taste.

Step 9 

Serve along side a healthy grain or a crunchy salad.

 


This recipe can also be found on

Heather Zwain's The Bergen County Bible


Warm Chicken, Arugula & Quinoa Salad

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Ingredients

  • 2 breasts of cooked grilled chicken
  • 1 container of arugula
  • 1 cup of cooked quinoa
  • 1 Tbsp of un-refined coconut oil
  • 1 garlic clove minced
  • 1 medium shallot thinly sliced
  • 4 Tbsp of sunflower seeds
  • 1/2 Tsp of Salt
  • 1/4 Tsp of ground black pepper

Dressing

  • 2 Tbsp of fresh lemon juice
  • 1 Tsp of lemon zest
  • 1/4 cup of red wine vinegar
  • 2 Tbs of water
  • 6 Tbsp of grape seed oil
  • Salt & Pepper to taste
  • a couple drops of agave syrup

Cook & Prepare your chicken

Step 1

Lightly season your chicken with a dash of salt and dash of pepper, spray both sides of your chicken with some cooking spray to prevent sticking while cooking.

Step 2

You will cook the chicken in a 375 degree F oven, for about 30 to 40 minutes or until there is no evidence of pink (use a meat thermometer to confirm that the chicken is heated through to 170 degrees F) inside. Remove pan from the oven, set aside and cover with foil for about 10 minutes to lock in natural juices while your protein rests. 

Step 3 

Once the chicken has rested use a sharp knife to slice your cooked chicken into thin slices and set aside. 

Cooking Quinoa

Step 1 

Combine 2 cups of water and 1 cup of quinoa* (*do not forget to rinse your quinoa if stated on the package*) in a medium saucepan. Bring to a boil. Reduce your flame to low, cover and simmer until tender and most of the liquid has been absorbed. About 15 to 20 minutes. Fluff with a fork, and set aside. You also have the option to follow the directions on the back of the package. 

Dressing Directions

Step 1

In a small glass-measuring cup add all these ingredients below, whisk and set aside. 

·       2 Tbsp of fresh lemon juice

·       1 Tsp of lemon zest

·       1/4 cup of red wine vinegar

·       2 Tbsp of water

·       6 Tbsp of grape seed oil

·       Salt & Pepper to taste

·       a couple drops of agave syrup

Warm the Salad

Step 1 

Warm your cast iron skillet or large frying pan on a medium flame.

Step 2

Add the un-refined coconut oil to the heated skillet/pan.

Step 3

Once the coconut oil has melted add the garlic, shallots, sunflower seeds to the oil and casually stir just enough so that all the ingredients get coated with the coconut oil. Add salt and pepper and mix again. Cook until the shallots start to sweat and the garlic starts to get puffy. 

Step 4

Add your cooked sliced chicken to your hot pan with the onions, garlic, and seeds. Turn the flame down a little and mix all the ingredients together. 

Step 5

Add arugula to the protein party, mix just enough to heat the arugula and REMOVE from the burner. 

Step 6 

Finally, add 1 cup of your cooked quinoa to the arugula-chicken party, drizzle some dressing over the arugula-chicken mixture, toss and serve warm. Add some more dressing to the salad if needed.