A healthy outside starts with a healthy inside!

Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

jerk salmon

1½ lb fresh Salmon filet
4 scallions, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeds and ribs removed, dices
1 Tbsp brown sugar
1 tsp thyme
1 Tbsp ground ginger
1 Tbsp allspice
2 tsp cinnamon
2 tsp smoked paprika
½ tsp cayenne pepper, or to taste
2 tsp sea salt
¼ c soy sauce
6 Tbsp olive oil, divided
Juice of 2 limes ( about ¼ cup)

  Rinse salmon, pat dry. Cut into 4 (6 oz) portions. Place in a large zip-close bag.

Mix scallions, garlic, jalapeno, sugar, thyme, spices, salt, soy sauce, 4 Tbsp olive oil and lime juice. Pour over salmon and seal bag; turn bag over to evenly coat salmon. Marinate 2 to 4 hours.

Preheat oven to 400F. Heat remaining oil over high heat in an ovenproof skillet. Sear salmon on one side about 1 minute. Flip and cook until pale pink, about 1 more minute.

Transfer skillet to oven, bake 6-8 minutes, until salmon flakes easily ( 145 F internal temperature). Allow salmon to rest 3-5 minutes. Makes 4 servings.

Recipe courtesy of Multiexport Foods

Southwestern Honey-Chipolte Glazed Salmon

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


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