Wednesday, December 11, 2013

Tamarind Salmon with Lemongrass

I hope everyone has recovered from Thanksgiving. If you are like me, you are ready for some healthier dishes before the Christmas feast begins.

This Tamarind Salmon hits the spot on both flavor and calories.
You might wonder what Tamarind is. It is a fruit that originated in Africa used in savory dishes, and it is completely naturally gluten-free. It is tangy and goes perfectly with lemongrass and ginger. 

This light healthy dish will take your taste buds by surprise. Perfect over greens, sauteed vegetables, or rice. 

Tamarind Salmon with Lemongrass

3.5 ounces of tamarínd paste
2 stalks lemongrass , slíced (woody layers removed)
1 small serrano pepper , seeds removed and fínely chopped (optional, if you don't like heat, simply omit)
1 inch gínger root, grated
3 tbsp agave nectar
3 tbsp mínt , chopped
4 8 ounce fillets of wild salmon , skín on
a small handful cilantro, chopped

Preheat your oven to 425 degrees
míx the tamarínd, lemongrass, serrano pepper, gínger, agave and mínt together ín a small bowl. 

Put the salmon on a píece of foíl.
Brush a thíck layer of the sauce over the salmon and cook for 10 mínutes.
Serve sprínkled wíth cilantro and a bowl of extra marínade on the síde for díppíng.

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