Honey/Lime glazed Salmon over Stir Fry Veggies with Steamed Brown Rice and Warm Beat and Carrot Asian Slaw, drizzled with Mango Vinaigrette

Randy and I are trying our best to start experimenting with healthier foods. Today we went to the Market and bought a lot of fresh veggies. We also want to keep on hand steamed brown rice and beans as well as have proteins ready for quick meals. When making steamed brown rice, you need to make sure you start it 2 hours before you’re ready to eat it because, being whole grain, it takes longer to soften the rice through the cooking process. The recipe I’m giving makes about 4 cups of rice but it keeps nicely in the refrigerator for a week, plus we need to get our whole grain intake daily so this makes it easy access.

Now, as a kid, I didn’t like beats, but that’s because they came from a can! When you buy them fresh they are so much better. Don’t forget to buy your beats with the leafy tops still attached. Those leaves are edible and great when sautéed for about a minute or so.

So here’s what I came up with for tonight’s meal. I’ve written it out in the order I cooked it.

Steamed Brown Rice

2 Tablespoons Olive Oil

1 Tablespoon Susie’s White Spice Rub

Sauté together for 1 minute.

Add 1 Quart of Organic Vegetable Broth and bring to a boil

Add 1-3/4 Cups Whole Grain Brown Rice.

Bring back to a boil and turn down to a simmer for 50 minutes with a lid on the pot. Turn off the heat after the 50 minutes and let stand for about 30 more minutes with the cover on it.

Prepare all the veggies first because they cook fast.

2 Cups Broccoli, chopped

½ Red Onion

½ Red Bell Pepper

Place all the purple ingredients in a container

The leaves off the beets chopped and washed thoroughly.

4 Stalks Celery, sliced

1 Baby Bok Choy, sliced

1 Teaspoon Freshly Grated Ginger

1 Teaspoon Freshly Grated Garlic

A handful of Cilantro

Place the green ingredients in a separate container

-Set aside until ready to cook.

Warm Beet and Carrot Slaw

1 Medium Beat, shredded

4 Carrots, shredded –This can be done in the food processor with a grater attachment.

1 Teaspoon freshly grated Ginger

½ Teaspoon Chinese Five Spice

2 Teaspoons Organic Honey, locally grown is the best flavor

1 Teaspoon Sesame Oil

The Zest of 1 Orange

Combine the ingredients and set aside until you have the stir fried veggies going. Then you will steam the beet slaw in a microwavable container for 2 minutes on high. –How easy is that?

Now let’s get the Mango Vinaigrette started.

In a blender combine

½ Cup Mangos

1 Tablespoon Honey

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Peanut Oil

1 Teaspoon Minced Garlic

1 Teaspoon Sesame Oil

1 Teaspoon Grated Ginger

1 Teaspoon Sriracha

The juice of one Orange

Blend until creamy. If the honey doesn’t blend well, you can microwave the ingredients until warm.

Back to the Prepared Veggies-

In a pan or wok, Pour 2-3 Tablespoons of Peanut oil and 1 teaspoon Sesame Oil and a pinch of Crushed Red Pepper Flakes. Add the purple ingredients. These ingredients will sauté on medium high for about 4 minutes before adding the green ingredients below. After the purple ingredients have stir fried for 4 minutes, add the green ingredients and cook for 2 additional minutes.

Go ahead and get the beat slaw in the microwave at this point. Remember, just 2 minutes.

Salmon

Season the salmon with salt and pepper

In a medium/ high pan combine 2 Tablespoons Peanut Oil and 1 Teaspoon Sesame Oil. Add the Salmon. Once you flip the salmon, brush on the honey lime ginger mixture (below in black) and continue to cook the other side. Cook to medium-rare. Remove the salmon and let it rest while you stir fry the veggies and steam the slaw.

For the Salmon glaze

Combine in a small container:

1 Tablespoon Honey

1 Teaspoon Lime Juice

1 Teaspoon Freshly Grated Ginger

On your plate, layer the rice, then the stir fry veggies, and place the salmon on top. Place the slaw on the side, touching the veggie/rice mixture and drizzle around the plate with the Mango Vinaigrette.

-Enjoy!

By Susie Tronti