Wednesday, March 26, 2014
Caribbean Jerk Salmon and Mango Pineapple Salsa
I have recently started learning about yoga's ethical practice. Not because I am looking for a religion. I am a big believer in a personal relationship with Jesus. It get's me through thick and thin. I am however extremely interested that the yamas and niyamas of yoga follow the 10 commandments which is something I believe we all try to follow anyway. I am amazed at how parallel the teachings are to my treasured bible. I believe any learning is good. I love to educate myself. So with a friend's help. I am learning how to take my yoga practice off my mat and into the real world.
This month we are working on contentment. It is something we all struggle with. Don't believe me? There is an old Chinese proverb that states: "People in the west are always getting ready to live". In the Yamas and Niyamas it describes this even deeper: "There is a remarkable truth to this proverb. When we are little we can't wait to get big, when we are big we can't wait to get out of the house, then we can't wait to get to college, and get a job, then we can't wait until our vacations, and finally we can't wait until our retirement. As the chinese proverb states, we never really live, we just get ready."
How true is that for you? I find it to be very accurate, even though I am trying daily to slow down and live in the moment. As long as we look for contentment from something outside of us, it will always be one step out of reach.
This brings me to why I have not been posting as frequently. When we downsized and moved to a loft in the city, I was going to take some time off as soon as my first book deal was complete. The second book deal came before the first book deal (gluten-free made easy, release date June 2014) was finished, and I just completed the second book (gourmet cooking for two, release date August 2014). While doing both those projects I was diagnosed with cancer. After surgery and recovery (cancer free for 6 months now!) I finished the second book. It is upon that completion that I knew I needed a break. A break from hospitals, a break from deadlines, a break from taking care of everyone and everything else. We are going on a big vacation in July and my husband and I decided I am taking some time off until after the trip. It is a re-fueling time. A time filled with long walks, paddle boarding, sailing, yoga, weekend trips with friends, and yes... cooking.
So my posts will be less frequent, but I am still here. I will just be posting when I feel like it rather than HAVE to. I hope to keep bringing you scrumptious healthy gluten-free meals as long as I live.
Back to the contentment. One thing that keeps getting in the way of my contentment is my day dreaming about my upcoming vacation. "Discontentment is the illusion that there can be something else in the moment. There isn't, and there can't be. The moment is complete." Now we all do it. But I feel like every moment of my time right now is spent thinking about our trip. So because I don't want my life to be all about the 2 weeks of bliss I will be spending in the British Virgin Islands. I am bringing the British virgin islands to my table tonight.
This dish is full of Caribbean flavor. It is also really really healthy. I get my quinoa from Bob's Red Mill. Their Grains of Discovery are the best thing ever!
Caribbean Jerk Salmon and Mango Pineapple Salsa over Quinoa with Mango Puree
For the quinoa:
1 cup quinoa
2 cups water
For the salsa you need:
2 mangoes, peeled and diced
1/2 pineapple, cored and diced
3/4 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
3/4 teaspoon salt,
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon
4 salmon fillets
1 teaspoon olive oil
Chop and combine mangoes, pineapple, onion, cilantro and 1/4 teaspoon salt in a bowl. Refrigerate until use.
Next make your quinoa. Bring 2 cups of water to a boil. Add your quinoa and bring back to a boil. Cover and turn the stove to lowest setting. The quinoa will be ready in 25 minutes. Lift lid and fluff.
Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side, The skin should be able to peel right off after being seared. Serve with salsa.
Mango Puree: one sliced mango in the blender. Added a tsp of agave and juiced 1/2 a lemon. Blend until a puree.
To assemble, I started with a bed of quinoa. Then topped with the mango pineapple salsa. Next add the Salmon. Dollup a little mango puree on top and add a circle of it around the quinoa. Enjoy!
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