Honey Ginger Glaze Ono and Pineapple Salsa

I made this healthy fish dish last night and it was DIVINE! 100% clean and healthy, but tastes sinful. Super simple too! 

Honey Ginger Glaze Ono and Pineapple Salsa
Serves: 4-6


Ingredients
1½ lbs Fresh Ono cut into 4-6 pieces ( or any white fish )
⅓ C coconut aminos
⅓ C honey
3 TBSP ginger root
2 garlic cloves
1 TBSP olive oil
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Pineapple Ginger Salsa
½ pineapple, pealed, cored, small diced ( about 3 cups)
1 jalapeño- seeds removed, very finely diced
¼ C finely diced red onion
1 tsp finely minced or grated ginger root
½ Cup chopped cilantro
⅛ tsp kosher salt


Instructions
Make marinade for the fish. Super easy... put all in a blender:
soy sauce, honey, sliced ginger, garlic and olive oil and blend until smooth.
Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.


While fish is marinating, make pineapple salsa.
Slice and dice half a pineapple into ½ inch cubes and place in a medium bowl. You should have about 3 cups.Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño.


Preheat oven to broil.
Prepare Fish. Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and then place in the broiler for 8 minutes to cook through. If you like a rare fish, you can skip the broil. For medium rare, a quick 2-3 minute sear on each side is all you need.


Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Spoon this over the fish, along with a generous amount of pineapple salsa before serving. I served on top of spinach and romaine for a nice salad, but it is great on rice or quinoa too.
ENJOY!

Moist Baked Mustard Salmon with Asparagus

Hey hey hey! I am back at it! What a difference a new kitchen makes!

We are slowly getting settled in our new home and I am IN LOVE! It is the most favorite home I have ever had. Just the right size for me. My favorite feature is my kitchen/desk space. I have room to create again. It feels amazing. Then afterwards, I can walk into my yoga room to stretch out and get grounded.  Life is pretty amazing right now.

With the holidays, the year end push my team and I do for elite (we made it yay!), the move, and welcoming a new son-in-law... I got behind on my clean eating. So I did what any coach would do and I cleansed that shit out. I do a 3 day cleanse to get my body back in a good alkaline state and then I maintain that with clean eating and Superfoods with an extra boost of Powergreens to boost the oxygen in my blood. Cancer can't live in blood that is in that state, so that is how I stay cancer free. If you have any questions about this, I have tried everything and have easy affordable solutions for you. Hit me up and I can help ya! 

So now it is back to clean eating. My husband found some amazing wild caught Salmon. I wanted a moist buttery finish while filling my body with those luscious omega 3's. So I chose to do a low bake. 

The Salmon and mustard sauce go SO well with Asparagus, so I combined the recipe. The more greens the better! 

The Moistest Baked Mustard Salmon with Asparagus

1 bunch thin asparagus (about 1 pound), trimmed 

2 tablespoons olive oil, divided 

3/4 teaspoon kosher salt, divided 

1/2 teaspoon freshly ground black pepper, divided 

4 (6-ounce) skin-on salmon fillets 

8 teaspoons country-style or whole-grain Dijon mustard 

Preheat oven to 275°F. 

Line your broiler pan with parchment paper. 

Toss asparagus with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on the bottom layer of the broiler pan. Bake asparagus 5 minutes. 

Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. 

Prepare the top layer of your broiler pan with parchment paper. 

After asparagus has baked for 5 minutes, remove broiler pan from oven. Place prepared salmon fillets skin side down on top sheet of broiler pan. Put top sheet on bottom sheet of broilder pan and return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates. I served with basmati/quinoa 50/50 blend for added protein instead of just straight carbs. 

Clean Eating Fish Quinoa Rice Bowls

I am limiting my carbs and upping the protein and veggies because I am doing a MMA style workout program. I am working so hard and don't want to mess up my results with my food choices. Sometimes you NEED comfort food. I have found this to hit the spot. It is refreshing, but also filling and comforting. I don't miss the shell one bit. I do a blend of quinoa and brown rice for my one carb and it is yummy all while adding extra protein.
Enjoy!

Clean Eating Fish Quinoa Rice Bowls
For the cilantro lime crema:

1/2 cup Greek yogurt
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon minced garlic
a pinch of salt

For the avocado cucumber salsa:
1 red onion, diced
1 avocado, halved, pitted, peeled, and diced
1 small cucumber, diced
3 tablespoons chopped fresh cilantro
the juice of 1 lime

For the fish:
1 lb snapper fish fillet or other white fish
2 tablespoons olive or avocado oil
1/4 cup coconut flour
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper (adjust to taste)
To assemble:
1 cup cooked brown rice

1 cup cooked quinoa
1 cup shredded cabbage
Optional:
fresh cilantro, finely chopped
lime wedges
Instructions
Cilantro lime crema:
Combine all the ingredients for the crema in a blender and blend until smooth. Pour the crema in a bowl, cover and refrigerate until ready to use.

Avocado cucumber salsa:
Place the cucumber, avocado, red onion and cilantro in a bowl. Drizzle with lime juice and season to taste. Mix it gently and set aside.

Fish:
Pat the fish fillets dry with paper towels. Combine the flour and spices in a shallow dish.
Dredge each piece of fish in the flour mixture.
Heat the oil in a large skillet over medium-high heat. Add the fish to the skillet and cook for about 3 minutes on each side. Remove the fish from the skillet and shred with a couple of forks.
To serve, divide the rice between 4 bowls then add the toppings: fish, shredded cabbage, and avocado cucumber salsa. Drizzle the cilantro lime crema, sprinkle the chopped cilantro and serve with lime wedges.