Here is where we will put Recipes that we recommend to keep a Healthy Body.
Marinade
2 T. olive oil
2 T. ginger, minced or paste
1 1/2 t. ground roasted cumin
1 1/2 t. ground coriander
1 1/2 t. salt
1/4 t. cayenne pepper
Mango Chutney
1 ripe mango, peeled and 1/2” diced
3 T. lemon juice
1 T. minced cilantro
2 lb. Salmon fillet, butter-flied*
Combine marinade ingredients in a small bowl.
Combine chutney ingredients in another small bowl.
Spread marinade over both sides of butter-flied salmon fillets not more that 30 minutes before grilling. Place salmon in grilling basket and spray lightly with olive oil. Grill 3-4 minutes per side on hot grill. Serve with mango chutney.
* to butterfly a salmon fillet, cut a 2 1/2” wide piece of fillet. Slice down thru the center of the fillet (i.e. 1 1/4” from side) but not completely thru. Fold each side out - the butter-flied serving will resemble a 1 1/4” thick salmon steak and makes a beautiful presentation.
2 1/4 C. cooked chickpeas
(1 C. dried or one 15 oz. can)
2 large cloves garlic, smashed
1/4 C. lemon juice
2 T. olive oil
3 T. sesame tahini
1/4 C. plain yogurt
1/2 t. thanu giru (or ground cumin)
sea salt to taste
Combine all ingredients in blender and process until smooth adding reserved bean liquid as needed to desired consistancy. Chipotle Hummus
To the basic recipe, add 1/4 t. ground dried chipotle pepper and 1 roasted red pepper - seeds and skin removed. Alittle of the charred red pepper skin gives a nice smokey flavor.
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