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)

undefined: undefined undefined