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Sriracha-Lime Salmon

November 14, 2014

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 So, it turns out that Gwyneth Paltrow does have a thing or two to teach us about quick whole food meals that are really yummy.

I guess that means I should buy her new cookbook, doesn’t it? Because this Sriracha-Lime Salmon is from it and it is amazing. Her by-line for the book is “Delicious, Easy Recipes That Will Make You Look Good and Feel Great.” And, I’m gonna have to vouch for that tag line because this is delicious, and easy, and I felt great after eating it and the scale was my friend this morning.

So, do you want in on all this goodness? All this health? No? Then go strait to this recipe for Salted Carmel Sauce that uses Sea Salt and Salted Butter from the French Food writer that I love, Ann Mah. I am making it as soon as my Arbonne cleanse is over in a week and a half. (And I reposted it on Twitter and she liked my tweet, so we’re pretty close to being BFFs I would say.)

But if the answer is yes, then I will show you the easiest prep in the world.

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The hardest part really is getting to the store to buy fresh salmon (wild caught is healthier and more flavorful, I think). Once you get it home, preheat the oven to 425, mix together a little maple syrup, sriracha sauce, lime juice and zest, and sea salt. Pour it over the filets and cook for 15 minutes.  That is all my friends.

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Add some chopped cilantro (pickled ginger or a corn relish would be good too – maybe even chutney?) to top and I added sea salt and squeezed lime.

 It is such an easy dish but so flavorful. I will be making this again. Even though I tried to make some for the kids without sriracha sauce (I even tented a little tin foil as you can see above so the spicy juices didn’t flow down to theirs) they didn’t love it. More for me for lunch the next day. Good thing I discovered this Horizon organic  mac & cheese with protein and served it on the side of theirs. And this really is a dish that would be so easy to flake into a tossed combo of quina/wheat berries/pasta with some stir fried veggies. I love those kind of one bowl meals.

But I served it with this sautéed bok choy recipe with ginger and garlic from Guy Fieri  (he appropriately titled it the best bok choy recipe):

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I tweaked it by adding carrots and deleting the mushrooms for my non-mushroom-loving husband. And added some quina/brown rice on the side and sort of mixed it all up and ate it together and I slept happy.

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Hope you get to try it too!

Sriracha-Lime Salmon (printer version here)


Juice and zest of 1/2 lime

1 tablespoon maple syrup

1 1/2 teaspoons tsp sriracha sauce* (Gwyen has her own recipe in her book)

1/2 teaspoon coarse sea salt

1 1/4 lbs pounds salmon fillet, skin removed

2 tablespoons coarsely chopped cilantro


Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Roast salmon until cooked through and flaky, 15 minutes. Sprinkle with cilantro; serve.

Farfalle with Salmon, Asparagus, and Heirloom CherryTomatoes

August 4, 2012

Farfalle with Salmon, Asparagus, and Heirloom Cherry Tomatoes


This dish is great for a quick summer dinner but nice enough to bring to a party.  

I put it together on one of those nights you only had 10 minutes at the store to get something for dinner. Luckily, they had beautiful grilled salmon in the prepared food section.  It turned out SO good, I had to share it with you!

If you can’t find it prepared you can use pre-cooked chicken, or cook which ever you prefer at home first then cut up into 1 inch pieces. 

2 T. olive oil
1/4 c. shallots, chopped
2 clove garlic, finely chopped
1 bunch fresh asparagus
1 pint cherry tomatoes (heirloom if possible, so pretty and good!)
1 lb. farfalle pasta
1/4 c. freshly grated parmesan cheese (more to taste)
2 salmon fillets,  or 2 chicken breasts, grilled or baked

Boil salted water, then add farfalle.  Cook according to package.
While it cooks, heat the olive oil over medium heat, then saute the shallots for 2 min until soft, then add garlic for 1 minute more. Add cherry tomatoes, and cook for an additional 3 minutes. 
I then added blanched asparagus, cut into thirds.  (Blanched means I boiled it for 2 minutes then put it into an ice bath, then into the saute, which is an all around great technique for any vegetable.)

Meanwhile drain farfalle, reserving 2 c. cooking water. The starch in the water will help mix with the parmesan and give it a delicious sauce.  Add the farfalle to the veggies, stir to combine, then add salmon/chicken and parmesan and stir.  Toss with 1 c. cooking water until pasta is well-coated.  Add more water if more sauce/moisture is desired.  

The flavor cold the next day is delicious.