E-Book:
44
Printed Book:
44
Salmon on a bed of Sautéed Greens
Mix together grapefruit juice, mustard, honey and red pepper flakes to a large shallow baking dish. Add salmon fillets in a single layer, on top of the prepared marinade, turning salmon to coat both sides. Cover and refrigerate for 30 minutes.
Heat olive oil in a large skillet over medium heat. Add peppers and sauté for 1 minute. Add kale and continue to sauté for about 5 more minutes, until vegetables are tender. Remove from heat and keep warm. Remove salmon from the marinade and place it, skin-side down, on a baking tray lined with tinfoil. Set aside left over marinade.
Place salmon 3 inches below the broiler and broil for 3 minutes. Brush on remaining marinade. Broil again, for 3-4 minutes, until fish is opaque and flakes easily. Serve salmon on a bed of kale and peppers.
Ingredients:
1)
grapefruit juice: 0.25 cup
2)
mustard: 1.5 tablespoon
3)
honey : 1.5 tablespoon
4)
red pepper flakes: 0.25 teaspoon
5)
6 oz salmon fillets : 4
6)
kale, large stems removed, leaves chopped : 0.2 lb
7)
olive oil : 3 tablespoon
8)
red pepper, diced : 0.5
9)
yellow pepper, diced : 0.5
10)
:
11)
:
12)
:
13)
:
14)
:
15)
:
16)
:
17)
:
18)
:
19)
:
20)
:
21)
undefined: undefined undefined
22)
undefined: undefined undefined
23)
undefined: undefined undefined
24)
undefined: undefined undefined
25)
undefined: undefined undefined
26)
undefined: undefined undefined
27)
undefined: undefined undefined
28)
undefined: undefined undefined
29)
undefined: undefined undefined
30)