Join me on Thursday, July 30th at 6:30pm for a live cooking demo where we will make the two recipes below.
Order your ingredients from Thrive Market by Friday, July 24th and receive $20 off your order. Offer is for new customers only and expires July 31st.
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Coriander Salmon with Coconut-Tomato Salsa
Ground coriander is actually the seed of the cilantro plant, and its warm, citrusy flavor makes it one of my favorite spices. It has been used medicinally for ages to support blood flow and calm the digestive system. Lime juice, basil leaves, and toasted coconut work together with the coriander in this flaky salmon dish to give it a fresh, tropical flare.
Prep Time: 20 minutes
Cook Time: 15 minutes
2 tablespoons toasted, shredded coconut
1⁄4 cup diced red onion
1 large tomato, roughly chopped
1⁄4 cup basil leaves, loosely packed, thinly sliced
1⁄4 teaspoon cayenne pepper
Juice of 1 lime
2 tablespoons extra virgin olive oil
4 (4-ounce) wild salmon fillets
2 tablespoons plus 2 teaspoons ghee or avocado oil
2 teaspoons sea salt
2 tablespoons ground coriander
1 small head cauliflower, leaves trimmed
1 red or orange bell pepper
10 asparagus spears, woody ends removed, cut into thirds
- Preheat the oven to 350° F.
- First prepare the salsa by combining the tomato, coconut, red onion, basil, cayenne, lime juice, and olive oil in a medium bowl. Stir well to combine, then set aside. Salsa can be made up to one day in advance.
- Place the salmon fillets in a baking dish, skin side down. Coat with 2 teaspoons ghee or avocado oil, 1 teaspoon sea salt, and the coriander. Place in the oven and bake, 10 to 12 minutes.
- Using a paring knife, cut the cauliflower florets away from the core, then discard the core. Cut the florets into even smaller pieces, then put them into a food processor. Pulse in 3 second increments until broken up into small 1⁄4 to 1⁄2-inch pieces.
- In a large skillet over medium heat, warm remaining 2 tablespoons of ghee or oil until melted and shimmering. Add the cauliflower, pepper, and asparagus, stirring well to combine. Continue to cook, stirring occasionally for 5 to 6 minutes, before seasoning with the remaining teaspoon of sea salt.
- Divide the vegetable mixture amongst four plates then top with each salmon fillet. Scoop some of the salsa over each piece of fish and serve.
Smashed Persian Cucumbers
Simple food can be some of the most delicious. This fun smashing technique takes cucumbers to a whole new level, creating a tender texture that soaks up the amazing flavors of sesame, garlic, and chili. It’s crisp and fresh and makes an excellent side dish for a wide variety of entrees.
Serves: 4 to 6
Prep Time: 35 minutes
2 teaspoons pink Himalayan or sea salt
2 pounds Persian cucumbers
2 teaspoons coconut sugar (optional)
1 1⁄2 tablespoons rice vinegar
2 tablespoons sesame oil
2 1⁄2 tablespoons coconut aminos
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
2 teaspoons chili flakes (optional)
1⁄4 cup cilantro leaves, loosely packed, for garnish
Toasted white sesame seeds, for garnish
- Cut cucumbers crosswise into 4-inch long pieces.
- On a flat surface, lay the blade of a large knife flat on top of each cucumber and smash down gently, then tear into smaller pieces at the natural breaking points.
- Place the cucumber pieces in a strainer and toss with 1 teaspoon of salt and 1 teaspoon of coconut sugar (if using). Place a bowl on top of the cucumbers with something that can serve as a weight inside it. Let drain for at least 30 minutes, then use paper towels to pat the cucumbers dry and place them in a bowl.
- In a small bowl, combine remaining 1 teaspoon salt, 1 teaspoon sugar, vinegar, sesame oil, coconut aminos, olive oil, garlic, and chili flakes, then pour over cucumbers and toss.
- Serve with whole cilantro leaves and sesame seeds sprinkled on top.