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Friday, May 11, 2018

Gingered Salmon with Mango Cucumber Salad

Getting more fish in my diet isn't hard or tricky, I just feel that fish is very one note.

There isn't much to do other than steam it in parchment or bake it. It's just not something I think about when I'm putting together my weekly menus even though I know I should eat more of it.

So when we tried Sun Basket's Paleo Meal Delivery, I loved that it had one to two fish recipes a week. Luckily, my fish horizons have now been expanded.


Gingered Salmon with Mango Cucumber Salad

As a chronic pain warrior, I like things fast and this is fast.


Ingredients:
Large filet of WILD CAUGHT salmon or 4 pieces, whatever is cheapest.
1 container of store bought pre-sliced and peeled mango (if you aren't dealing with chronic pain then go for peeling it and cutting it away from the nut, chronic pain wise - ain't nobody got time for that)
2 cucumbers
3 - 4 bunches of Mint leaves
Sesame seeds
Red pepper flakes
Juice of 1 or 2 limes
Lime slices
Olive oil
Salt and pepper
Ground ginger

Supplies:
Parchment Paper
Cookie Sheet
Knife
Cutting Board
Large Bowl
Small Bowl
Whisk
Assemble:

Preheat oven to 400. Pat dry salmon and salt generously. Sprinkle with pepper to taste. In a small bowl whisk together 2T of olive oil and 2 teaspoons of ground ginger. Drizzle on the fish. Place the slices of lime on top. Put fish in the center of a parchment piece large enough to bring up and fold into a packet. Place on a cookie sheet and put into the oven for 10 - 12 minutes.

Folding Instructions:

Bring up long sides of parchment paper, hold even and start folding the pieces together downward toward the fish. Crease well. Fold each short end in toward the fish.
Meanwhile, wash the cucumbers and mint leaves. Cut the cucumbers into quarters lengthwise. Cut each quarter into chunks on the diagonal. Add to the large bowl. Open the mango. Chop up any large pieces to approximately match the same size as the cucumbers. Add to the bowl. Strip the mint from the stems and chop roughly. Add to the bowl along with the lime juice, 1 t of sesame seeds, 1 T of olive oil, salt, and pepper to taste, as well as the red pepper flakes to taste.

Toss well.

Serve the salad with the fish. Fish is done when it flakes easily with a fork.

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