Food Fedish

This is my favorite way to make salmon !!! And you don’t have to put the crushed nuts on top but they are yummy!! Also for keto leave out the honey .. I used it to caramelize the salmon.. it gives it color and some crisp ... Who needs rice when you have riced cauliflower?? Adding coconut milk, lime, ginger and a little salt makes it like risotto !! This meal literally takes about 15-20 minutes to make !! So quick !!! **substitute The Teriyaki sauce with Tamari sauce for gluten free !!

Recipe :
Teriyaki Salmon with Coconut Lime Cauliflower Rice

Salmon
Salt and pepper
1/3 cup Teriyaki sauce
1 Teaspoon honey (optional) I like for caramelization color
salt and pepper the salmon
mix the honey with teriyaki and pour over fish ..
bake on 350 til done ..
I took out halfway and basted with sauce to get color !! Cook 20 minutes or until desired doneness ...

For Rice
1 package Birdseye cauliflower rice
3 tablespoons of fresh squeezed lime juice
1/3 cup coconut milk
2 tsp of grated ginger (more or less to your taste)
Salt and pepper to taste
1 tablespoon coconut oil
Heat coconut oil .. add semi thawed cauliflower rice and sauté for about 10 minutes .. add coconut milk and lime juice and ginger..cook til liquid reduces .. about 5 minutes
Salt to taste

Lay down a bed of fresh spinach if you have
Spoon on cauli-rice
Top with Salmon

**optional add crushed macadamia nuts on top and lime zest or I might to with crushed coconut chips next time

I tried this recipe I found on Allrecipes site for fresh Tuna steaks !! It took about ten minutes TOTAL to prep and cook !! It was yummyyyyyyyyyy!!! I made roasted brussel sprouts because I had a bag of them to cook ...

The recipe for the tuna is here https://www.allrecipes.com/recipe/160099/seared-ahi-tuna-steaks/
For Brussel Sprouts, I cut the end off of them and cut in half ... tossed in a tablespoon of olive oil and salt and pepper to taste .. spread on a pan and roasted in preheated 375 degree oven for about 20 minutes
** I NEVER buy fish on Sundays just because I’m not sure how fresh it is so this was made the other night !

In honor of The Masters I’m posting a recipe for my most favorite salad - The Green Jacket Salad !!! It looks so simple but I’m telling you the flavors are amazing and anytime I’ve made it everybody is begging for the recipe ! This salad originated from a restaurant that used to be on Washington Rd right across from the Augusta National … anyone around my age or older who lived in Augusta knew this was the place we went to for a fancy little meal when we were young ! It was also a popular place golfers ate during Masters Week ! It was called the Green Jacket Restaurant and has been closed a long time but any Augusta resident knows about this salad ! Last time I was in town Rae’s Coastal Cafe served it !!! Soooooo yummy !!

I like to top this salad with grilled jerk chicken .. I just use mcCormicks Carribean Jerk seasoning mixed with oil and vinegar to make a marinade to marinate the chicken for a couple of hours and then I grill it !

The recipe for the salad is as follows
Salad:
One head of lettuce chopped
1/4 cup parsley chopped
3 green onions chopped
2 tomatoes chopped small
Pita chips toasted and crunched to bite size croutons
(I used to toast mine but not use Stacey’s chips or any other brand - plain or sea salt)

Dressing :
1/2 cup oil
1/4 cup red wine vinegar
1 tsp Accent Seasoning
1 tsp Lowry’s Seasoned Salt
1 tsp dried oregano

Mix dressing together, pour over salad and mix well
ENJOY !! Top with a protein if you want !!!