Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Southwestern Honey-Chipolte Glazed Salmon

Glaze:
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


Tags

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


Archive