Broiled Balsamic Salmon
Marinated for a while in balsamic, soy and honey, this is best served with sticky brown rice and dark greens.
2 half pound fillets of salmon
¼ cup soy sauce or tamari
¼ cup of balsamic vinegar
½ a lime
1 tablespoon of honey
3 tablespoons light olive oil
freshly ground black pepper
1. In a large bowl, add the honey, soy sauce or tamari, balsamic vinegar and a few cracks of black pepper from the mill. Slowly drizzle in oil until all combined.
2. Place salmon filets in a sealable container or a plate that can hold the liquid and pour marinade over the fish. Cover and refrigerate 4-12 hours.
3. When ready to cook, remove fish from marinade and place on a baking sheet. Set broiler to medium high and place fish on the rack second closets to the heat. Cook skin side up for around 2-3 minutes. Turn and cook for another 2-3 minutes. Remove from oven.
4. Serve with half a lime to sprinkle to your liking.
The combo of kale, dandelion and parsley makes this super green juice perfect for detoxing. It gives a boost of vitamins, antioxidants, and aids in digestion. Don't skimp on the lemon—you need it to balance all those leafy greens!
This dish is quick, simple and light. The fish takes 10 minutes to cook, and the caponata tastes best when made ahead. This recipe makes extra caponata: It’s great on crostini or served with eggs for breakfast.