A healthy outside starts with a healthy inside!

Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

Southwestern Honey-Chipolte Glazed Salmon

Thursday, March 14, 2019
6 Oz honey
2 -3 Tbsp canned chipotle chiles in sauce, minced
2 Tbsp orange juice

Southwestern Salsa:
2 red bell peppers
1 jalapeno pepper
3 ears of corn, peeled
1 sweet onion, in small dice
2 (15 oz) cans black beans, drained and rinsed
Juice of 2 Limes
2 Tbsp olive oil
1 bunch cilantro, washed and chopped
2 tsp cumin
2 tsp chili powder
Salt and freshly ground pepper, to taste
4 6oz salmon filets

  Prepare the glaze. Combine all the ingredients and set aside.

Prepare the salsa: Roast the bell and jalapeno peppers as 425F until the skin darkens and breaks away from the flesh. Cool; trim off ends and remove seeds. Dice the bell peppers; mince the jalapeno. Poach the corn in salted boiling water for 9 minutes. Cool; cut off and reserve the kernels. Sauté the onion until transparent. Combine all of the salsa ingredients and set aside.

Prepare the salmon: Grill or pan roast the salmon at 425F for about 10-12 minutes, until cooked throughout and at 145F internal temperature, Divide the salsa among the 4 plates, or spread into a large platter. Top with salmon, then pour the glaze over the salmon. Makes 4 servings.

Recipe courtesy of Lusamerica, SlaMar, Vikenco

Recent Posts


hash browns black bean potato Italian seasonings cashews tilapia cambozola Reggiano Cheese lemon zest almond milk protein powder brussel sprouts cranberries blueberries Guacamole Toast pasta tomatoes cumin dr axe pumpkin peaches Easy Frittata Salsa macaroni salad Gruyère cheese sugar Zucchini Parmesan Crisps scallops green beans banana Almonds gorgonzola sage leaves lime garbanzo beans bell pepper hoisin sauce breakfast strawberries casserole eggplant Glaze beets pumpkin puree Fruit Smoothie banana split sandwiches stir-fry spinach horseradish summer pastry cream chili pistachios apple cider vinegar avocado vanilla bean white beans cauliflower crust honey rosemary gnocchi ACV ham Carrot hummus berries MACA paprika cucumbers Lemon juice butter mushrooms pomegranate molasses goat cheese dressing Organic 3-Bean & Vegetable Soup olive oil Lemon Sage Tilapia oranges Chicken and Broccoli Stir-Fry oregano thyme pecans sunflower seeds almond butter Salmon Kiwi tahini sweet potatoes walnuts peppers red wine vinegar white wine vinegar greek yogurt onion quesadillas clove Guacamole Giada's Herbed Quinoa garlic cheese Southwestern Salsa sourdough bread chia seeds eggs zucchini apricots spicy salmon breakfast nachos fresh sage carrots bell peppers kalamata olives avocados mayo Chicken pomegranate yogurt cloves Wraps Shallot Honey Chipotle chicken broth Arugula sweet potato soup chicken salad bacon croutons pie crust Beet-and-Apple Salad Citrus Roasted Shrimp medjool dates cashew Cinnamon heavy cream apple curry powder grapes quinoa raisins Cauliflower Pizza parsley pear Squash Gazpacho Budda Bowl Broccoli chard leaves roasted Roasted Brussels Sprouts Roast Chicken cucumber tomato paste vegetables roasted veggies roasted beets coconut croissants Ginger salad tomato juice Bartlett pears gluten free roasted carrots lemon