Cilantro Lime Salmon (Whole 30 Compliant)

I've been doing the Whole 30 diet (it's an elimination diet that helps you determine which foods are triggering other health issues). You have to eliminate dairy, sugar, alcohol, legumes (including peanuts, peas and soy), grains (including corn), and a few other things, such as additives. You can have meats, potatoes, eggs, vegetables, fruit, vinegar (except malt vinegar), healthy oils (coconut oil, grapeseed oil, avocado oil, ghee, etc.), and nuts & seeds. It's been a challenge, but the benefits have been pleasing and interesting. Anyway--I've had to come up with a few dishes that comply with the diet, and some of them are actually pretty tasty. Here's one of my favorites:


Cilantro Lime Salmon
(Serves 4-6)

8 Fresh or frozen salmon fillets (thawed in warm water)
3/4 to 1 cup chopped cilantro
1/4 cup lime juice
Salt
Coconut Oil (or avocado oil or grapeseed oil)

Melt oil in pan. Place salmon fillets in the pan and sprinkle with salt. Pour lime juice on top and spread cilantro liberally over fillets. Fry lightly on one side for a few minutes, then flip and fry the other sides, being careful not to overcook. Fillets are done with they can be easily flaked with a fork.

Serve with a side of roasted red potatoes and asparagus.

Amazing All-Purpose Marinade

1/2 cup balsamic vinegar
1 cup orange juice
1 cup pineapple juice
1/4 cup olive oil
2 t ground black pepper
1 1/2 T garlic powder
1/4 cup finely chopped green onions
hot pepper sauce to taste
1 T chopped fresh thyme (or 1 t dried thyme)

Combine ingredients. Reserve 1/2 cup of the marinade; refrigerate.  Pierce meat or fish several times with a fork and marinate in a plastic bag for 1-24 hours, turning occasionally. Discard marinade. Grill or broil, brushing with reserved marinade until done.

Roasted Vegetables

Chop up:

3 potatoes

1 large sweet potato

3-4 carrots

3 zucchini

1 red bell pepper

1 sweet onion

1 leek

Additional vegies to your liking.

Place vegies in a large covered oven-safe dish.

Mix together in a small bowl:

1/3 - 1/2 c olive oil (to coat)

salt & pepper

splash orange juice (use fresh squeezed or no-sugar added juice for Whole 30)

Pour over and mix well.

Bake at 425 degrees until potatoes are tender.

Herbed New Potatoes

12 small new potatoes (red potatoes)

4 t butter (Substitute with ghee for a Whole 30 variety.)

4 t minced fresh parsley or 1 1/3 t dried parsley

4 t minced fresh chives or 1 1/3 t dried chives

Fresh parsley sprigs, optional for garnish

Peel 1/2-inch strip around center of each potato and immediately place potatoes in a medium saucepan of cold water.  Add enough additional water to saucepan to cover them by two inches.  Bring to a boil over med heat. Boil until they are easily pierced by a fork, but firm--about 20 mins.  Drain.  Do not overcook.  Cover to keep warm.  Place butter in a microwave-safe bowl and melt.  Stir in parsley and chives.  Pour the butter mixture over the potatoes and toss to coat.  Spoon the potatoes into a serving bowl.  Garnish with springs of parsley.  Serve.

Option:  Sprinkle with chopped cooked bacon and/or finely chopped green onions.

Ketchup

1 12-oz can tomato paste

1/2 c cider vinegar

1/2 c water

1 t salt

1 t oregano

1/8 t each of cumin, nutmeg and pepper

1/2 t mustard powder

dash garlic powder

Mix all ingredients well. Makes 2 cups.

Dipping Oil

This is a great recipe for a fancy dinner in which you have french bread and want to provide a dipping oil for it.  This goes well with Greek or Italian food.

Combine the following ingredients and blend well.

1 cup olive oil

1/4 cup diced, rehydrated sun-dried tomatoes

1/3 cup balsamic vinegar

1 t diced garlic

1 t thyme

1 t rosemary

1/2 t cracked peppercorns

1/2 t garlic oil (if available)

1/4 t sea salt

Serve with fresh French Bread or similar type.

Posole

Serves 8-10

2-3 lbs lean pork

2 large cans hominy, drained and rinsed

1 1/2 c onion, chopped

2 t garlic, minced

2 T chili powder

1 t paprika

3 cups chicken broth (Be sure to check label for gluten-free & Whole 30 recipes)

5 cups water

3 T bacon grease

(Only add salt and pepper at the end of cooking after tasting.)

Brown pork in 2 T bacon grease and put in crock pot.  Saute onion and garlic in remaining bacon grease and add to pork.  Add all remaining ingredients to crock pot and cook on low for 6-8 hours or on high for 4-6 hours.  Serve with your choice of the following garnishes and sides:

green chili, green onion, cilantro, lime wedges, sour cream, salsa, peppers, tortilla chips, flour or corn tortillas, fried bread. (Leave out tortillas & bread sides for Whole 30. Use gluten-free tortillas or chips for gluten-free dish.)

Pineapple Cucumber Salsa

I've tried this and its very good. I got it from a test kitchen website listed below. It's good with chips or as a condiment with fish or chicken.



Pineapple and Cucumber Salsa with Mint
Makes about 3 cups

½ large pineapple, peeled, cored, and cut into 1/4-inch dice (about 2 cups)
½ medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
1 small shallot, minced (about 2 tablespoons)
1 Serrano chili, medium, seeds and ribs removed, then minced (about 2 tablespoons)
2 tablespoons chopped fresh mint leaves
½ teaspoon grated fresh ginger
1 to 2 tablespoons lime juice (from 1 lime)
Table salt
Sugar to taste (Leave out sugar for a Whole 30 variety.)

In medium bowl, toss together pineapple, cucumber, shallot, chili, mint, ginger, 1 tablespoon lime juice, and 1/2 teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar as needed if pineapple is tart; serve.



http://www.americastestkitchen.com/