Do you wish your complexion looked fresh and your skin was dewy and vibrant? Well, summer is the perfect time to bear it all. So, forget the needles, lasers, creams and make-up and get ready to eat your way to flawless skin. In this video, I introduce 5 skin foods that will help you get a radiant summer glow, from the inside out. Have fun with these foods and let me know how it turns out. Enjoy!
Yours In Cooking & In Health,
Siona
Wednesday, June 8, 2011
Wednesday, June 1, 2011
Ginger & Lime Marinated Salmon-Recipe Included
Tantalize your taste buds with my popular Ginger & Lime Marinated Salmon. Stay tuned for my upcoming video blog on “5 Skin Foods for A Healthy Summer Glow,” which mentions this very recipe. Enjoy!
Yours In Cooking & In Health,
Siona J
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Ginger and Lime Marinated Salmon
My favorite food dish is grilled or baked salmon. It is a wonderful source of the beneficial omega-3 fatty acids. The lime, ginger, soy sauce, and sherry are bold enough to stand up to salmon’s distinct flavor and do not go unnoticed. Serve with “Lemony Garlic Kale and Quinoa Salad” and a soup for a well balanced meal.
Preparation time: 1 to 2 hours to marinate, 8 minutes to cook
Makes four 4-ounce serving
½ teaspoon fresh lime zest (from about 1 medium lime)
2 medium limes (about ½ cup), juiced and divided
1 tablespoon tamari or shoyu
1 tablespoon dry sherry wine
2 tablespoon extra-virgin olive oil
½ teaspoon Dijon mustard
1 teaspoon of local, raw honey or succanat
2 medium cloves fresh garlic, minced
2 teaspoons fresh ginger root, grated
1 pound of fresh wild salmon
½ teaspoon extra-virgin olive oil
Fresh Italian flat-leaf parsley for garnish
In a small preparation bowl, whisk together the lime zest, juice, tamari, sherry, oil, mustard, honey, garlic and ginger. Place the fish in a small shallow preparation bowl and cover with marinade. Flip the fish so it is skin side up and the flesh is touching the marinade. Cover, refrigerate, and marinate fish for 30 minutes to 2 hours before cooking.
Preheat oven to 375º-400º F.
Remove fish from fridge. Heat a 10-inch carbon steel or cast-iron skillet on high heat for about a minute and then add oil and allow it to coat entire surface of pan. Add fish to pan skin side up and sear for 1 minute. Flip fish and pour any remaining marinade over it and place the skillet in oven to finish cooking for approximately 6-7 minutes (6-7 minutes per inch of thickness). Remove from oven and top with remaining lime juice and parsley and enjoy.
Variation: Use all of the same marinade ingredients, except skip the tamari, sherry, and mustard and just add a ½ teaspoon of sea salt for a simpler yet flavorful marinade.
Copyright 2010, S. Sammartino, Original recipe
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