Monday, June 7, 2010

Marinated Baked Salmon and Avocado Cream Sauce

Like most of my favorite recipes, this is a simple dish using minimum ingredients but with a fresh and healthy combo of flavors that taste's incredible.  This is the first time I've made the avocado cream sauce and it's positively unbelievable.  The combo of avocado, olive oil, coriander, green onions and Bragg's Aminos tastes like a more intense, flavorful guacamole.

Both the fish and cream sauce recipes came from Dr. Gillian McKeith's, "You Are What You Eat".  If you are not familiar with this book, get familiar:  

Gillian McKeith is a holistic nutritionist who gives real info on the benefits of good eating in a no-guilt, direct manner.  I love her book and think everyone should own a copy:

The recipes:
Marinated Baked Salmon
(serves 2)

2 Leeks (I use only 1)
2 Salmon Steaks
Generous Handful Spinach
2 Garlic Cloves, peeled and crushed
2 Tbsp Olive Oil
1 Tbsp Grated Ginger
Juice of 1 Lemon
1 Cup Fresh Coriander (optional...I never use this)

Prepare the Leeks by making a long vertical cut to spray the edges and rinsing thoroughly (leeks tend to hold a lot of sand).  Slice into approx 12 chunks and steam or boil for about 5 minutes to gently soften. 

Preheat Oven to 400 degrees F.  Rinse and dry the salmon.  Place a liberal amount of fresh raw spinach in a shallow oven pan.  Place the softenend leeks on top of the spinach.  Then place the salon on top of the leeks.

Mix the olive oil, crushed garlic and grated ginger together, then brush it over the fish.  Keep some extra olive oil mixture on hand.  Squeeze fresh lemon juice onto the fish and spinach.  Place in oven and bake for approximately 25 minutes.  While cooking, brush the olive oil misture onto the salmon every 10 minutes. 

Decorate the plate with coriander, if you so desire, and add a last squeeze of lemon.  (I also add a sprinkle of kosher salt and fresh ground salt and pepper.)  Top with Avocado Cream Sauce (see recipe below).

Avocado Cream Sauce
(This also works as a salad dressing)

2 Very Soft Avocados
2 Spring Onions, Finely Chopped
1/4 tsp of coriander powder (I buy whole coriander and grind it w/ a mortar and pestal)
1/4 tsp seaweed seasoning (I substitute 2-3 tsp Bragg's Aminos)
1/2 tsp Olive Oil (I use approx 1 Tbsp)
3-4 Tbsp water (the recipe calls out a preference for still mineral water, to get the added nutrition)

Place the water at the bottom of a blender.  Add the avocados, spring onion, coriander, seasoning, olive oil and mix until smooth and creamy.


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