Roasted Salmon with Citrus Avocado Salsa

ROASTED SALMON WITH CITRUS AVOCADO SALSA

• 2-3 salmon filets, 4 oz each 
• 1 tablespoon olive oil 
• 1 tablespoon spiced rub, paprika, chili powder, & cayenne pepper 

Salsa

• 1 medium orange, segmented 
• 1 avocado, diced 
• 1/2 serrano chile, seeded & minced 
• 1/2 medium red onion, diced 
• 1/4 cup cilantro, chopped 
• 1 tablespoons fresh lime juice 

1. Place salmon filets on a baking sheet, drizzle the olive oil over each filet. 

2. Sprinkle the spiced rub, paprika, chili powder, & cayenne pepper, evenly over each filet.

3. Bake salmon at 350 degrees for 6-8 minutes. 

 4. While salmon is in the oven, place segmented oranges, avocados, red onions, serrano chile, cilantro, & lime juice in a bowl & mix together. Set aside until salmon is ready to serve. 

5. When salmon is fully cooked place on a dish & top with salsa. 

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

I love experimenting with salmon dishes & this is one easy & flavorful dish great for entertaining. 

MODIFICATIONS 

Feel free to add any spices to the fish rub & any ingredients to the salsa. In place of the orange you can use mango, blood orange, grapefruit, etc. You can also add diced tomatoes or cucumbers. This is a fun dish, be creative :)  

Garlic Balsamic Grilled Pork Tenderloin

GARLIC BALSAMIC GRILLED PORK TENDERLOIN 

Printable Recipe

• 2 pork tenderloins 
• 2 tablespoons olive oil 
• 2 tablespoons balsamic vinegar 
• 4-5 garlic cloves, minced 
• 1 teaspoon salt & pepper 

MARINADE 

1. In a bowl stir together olive oil, balsamic vinegar, garlic, salt, & pepper in a bowl. 

2. Cover pork with the mixture & let marinate for 1 hour or up to 24 hours refrigerated. 

GRILL PORK

3. Sear pork tenderloin on all sides, then grill for about 20-30 minutes, rotating the pork ever 10 minutes, until the internal temperature reaches 160 degrees. 

 4. After pork is fully cooked, transfer to a cutting board & let sit for 5-10 minutes before slicing.   

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

I love to BBQ & with summer around the corner I love experimenting with new marinades. This dish is tender, juicy, & delicious. 

MODIFICATIONS /Whole30

This recipe is whole30 & Paleo approved so no modifications are needed. There are many herbs that can be added to this marinade, rosemary, sage, thyme, etc. It can also be spiced up with some red pepper flakes.

Potatoes On A Stick

POTATOES ON A STICK 

• 10 red baby potatoes, cut in half 
• 2 tablespoons olive oil 
• 1 teaspoon italian seasoning 
• 1 teaspoon garlic salt 
• 1 teaspoon oregano, fresh or dry 
• 1 teaspoon rosemary, fresh or dry 
• 1 teaspoon salt & pepper 
• 4 bamboo skewers 

1. Place potatoes in water in a medium saucepan, bring to a boil, & cook until tender but still firm. 

Strain & let cool until easy to handle. 

2. In a small bowl, combine all herbs & seasonings together. 

3. When cooled cut potatoes in half or fourths depending on the size of the potato.

4. Place potatoes in a mixing bowl. Add olive oil & herb mix. Toss until all potatoes are coated evenly. 

5. Thread potatoes on skewers. 

6. Preheat greased BBQ to high heat & grill skewers about 30 minutes, turning occasionally, & brushing with olive oil.

Plate Finished Product 

STORY BEHIND THE DISH

I have used this same recipe to bake red potatoes in the oven several times, I wanted to try something new & I like the way they turned out. Plus potatoes on a stick is just more fun.  

MODIFICATIONS 

You can uses any type of potato for this recipe, I like red or fingerling potatoes. Feel free to season potatoes with anything, seasoning salt, other fried herb such as thyme, sage, etc. 

Steak Kabobs

STEAK KABOBS 

Printable Recipe

• 1 1/4 lb. beef top sirloin steak 
• 1/3 cup soy sauce or coconut aminos
• 2 tablespoons sugar 
• 2 tablespoons canola oil 
• 1 tablespoon Worcestershire
• 1 garlic clove, minced 
• 1 1/2 tablespoon red wine vinegar 
• 1/8 teaspoon pepper 
• 8 fresh whole mushrooms 
• 1 medium red onion, coarsely chopped 
• 1 yellow squash, cut
• 1 zucchini, cut  
• 8 bamboo skewers 

 1. In a mixing bowl combine soy sauce, sugar, canola oil, Worcestershire, garlic, red wine vinegar, & pepper. 

2. Add beef, stir until coated. Cover with plastic wrap & marinate in refrigerator for 30 minutes or longer, I prefer a few hours for a more tender product, stir occasionally. Drain, reserving marinade into a small saucepan. Bring reserved marinade to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered for at least 5 minutes. 

3. Wash veggies. Cut onions, zucchini, & yellow squash.  

4. Toss all veggies with olive oil & a light coat of salt & pepper. 

 5. Thread beef & veggies alternately onto skewers. 

6. Preheat barbecue to medium-high heat. Cook kabobs on greased grill for about 20 minutes, turning occasionally & brushing with reserved marinade.  

 Plate Finished Product  

STORY BEHIND THE DISH

Since I was a kid I have been making kabobs like these at family BBQs. My dad always did the prep work, marinating the meat & cutting the veggies. I got to do the fun part, threading the skewers. I love everything about this dish, prepping it, cooking it, & especially eating it.  

MODIFICATIONS/Whole30

To make this dish whole30 or Paleo approved you can use olive oil or avocado oil in place of the canola oil, also use coconut aminos for the soy sauce, remove the sugar, & you can use homemade Worcestershire or just remove it all together. The marinade for this dish is a standard sweet soy marinade that also works well for pork, lamb, or chicken. You can mix & match any of the meats & veggies. Sometimes I grill all the veggies on single skewers & the meat on their own skewers. Other good veggies to add are bell peppers, cherry tomatoes, & even potatoes. Don't forget, you can always substitute soy sauce for gluten free soy sauce, or you can use coconut aminos & remove worcestershire or make your own to make this a gluten free dish!

Roasted Salmon with Orange Thyme Vinaigrette

ROASTED SALMON WITH ORANGE THYME VINAIGRETTE 

• Salmon Fillet, about 1/4 pound 
• 1/4 medium yellow onion, finely chopped 
• 2 teaspoons white wine vinegar 
• 2 1/2 tablespoons olive oil 
• 1 tablespoon fresh orange juice 
• 2 teaspoons fresh thyme, orange preferably 
• 1/2 tablespoon dijon mustard 
• 1 teaspoon orange zest 
• coarse salt & pepper  
• any salad greens 

1. Preheat oven to 425 degrees. In a small bowl whisk the mustard & white wine vinegar. 

2. Juice about 1 tablespoon of a fresh orange into the mixture. 

3. Then add oil, onion, & thyme. 

 4. Place salmon fillets in a shallow bowl, spoon half of the vinaigrette over the salmon & top with orange zest. Let marinate for 15-20 minutes at room temperature or 1 hour in the refrigerator. 

5. Place salmon on an oiled pan or line with foil & roast at 425 until salmon is almost cooked through, about 15 minutes. 

6. While salmon is cooking, toss any greens, baby spinach pictured, with the remaining vinaigrette. Divide salad between two plates, top with orange slices if desired, & serve with salmon. 

Plate Finished Product 

7. Serve salmon right away alone or on a bed of rice. 

 STORY BEHIND THE DISH

This dish is a fast, easy, & delicious meal that I love to cook on the week nights. Salmon is something I have been experimenting with & I believe any citrus is a good match.     

MODIFICATIONS 

Feel free to add or subtract any herbs from this dish. Personally I have only used lemon or original thyme for this dish in the past but recently I came across some orange thyme at a local market night & I had an orange so I figured why not try something new. Feel free to substitute the orange for lemon & classic thyme. Also, this dish would pair well with brown or jasmine rice (see products I love) quinoa salad, mashed potatoes, & almost any veggie. 

Chile-Lime Beef Skewers

CHILE-LIME BEEF SKEWERS 

Printable Recipe

• Skirt Steak, 8-10 oz 
• 1/4 cup fresh lime juice 
• 3 tablespoons canola oil or coconut oil
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon ginger, fresh or ground 
• 1/4 medium onion, minced 
• 1 serrano chile, seeded & minced 
• 1 teaspoon sugar 
• 2 tablespoons fresh cilantro, minced 
• 1 tablespoon fresh mint, minced
• 2 tablespoons scallions, minced 
• 4-6 bamboo skewers

Prep Marinade 

 1. Soak bamboo skewers in water for 10-20 minutes. Meanwhile, mince onion, chile, cilantro, mint, & scallions finely. 

2. In a small bowl, combine the lime juice, 2 tablespoons oil, soy sauce, ginger, onion, chile, sugar, & 2 tablespoons water.

 3. Cut the steak crosswise into 1 inch segments & then cut the segments in 2 inch pieces. 

 4. Place the steak in a medium bowl. Stir the lime-soy sauce mixture & then add 3 tablespoons over the steak, set the sauce aside. Pour the remaining 1 tablespoon of oil over the steak & mix until the steak is well coated. Let marinate for 15-20 minutes. 

 5. With the remaining sauce add cilantro, mint, & 1 tablespoon scallions, mix well. 

Cook Skewers 

6. While the meat is marinating, prep the grill to medium-high heat. When meat is ready, thread 2-3 pieces of meat onto each skewer. Sprinkle with salt & pepper. 

 7. Place the skewers on the grill & cook as desired, about 3 minutes on each side for rare.

 Plate Finished Product 

8. Top with scallions & serve right away. Suggested sides are rice, lime sauce, and lime wedge. 

STORY BEHIND THE DISH

I have used many different Asian fusion marinades & this mix of Asian & Mexican spices makes for a great party dish or week night meal. It is simple & delicious.   

MODIFICATIONS/WHOLE30

Feel free to add or subtract any herbs from this dish. Personally I don't like a lot of heat so I always remove the seeds from the chile & only use half a chile or one small chile. For Whole30 or paleo use coconut oil or avocado oil in place of canola oil and use coconut amino in place of soy sauce. Remove the sugar. If you want more spice leave seeds in or add some cayenne pepper to the mix. You can substitute the onions for shallots or the scallions for green onions, they all work well. I also added a little Thai peanut sauce to the plate.