So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Monday, April 11, 2011

Put the Lime in the Coconut Salmon

I needed to do something other than my usual baked salmon.  This is what I came up with.

1 large salmon fillet (2-3lbs)
2 tsp grated fresh ginger
juice of 1 1/2 limes
zest of 1 lime
1 tsp salt
1/2 tsp black pepper
Coconut flakes and lime wedges for serving

Combine ginger, lime juice, zest, S&P in a dish large enough for the salmon.  Place salmon in, skin side up and let it marinate for at least 30 minutes.  Place salmon (reserve marinade) on a cookie sheet (I covered mine in foil sprayed with olive oil) and bake at 350 for 30 minutes.  Place reserved marinade in small saucepan and bring to a high simmer for 10 minutes.
Sprinkle with coconut flakes and serve with lime wedges.

I served mine with Roasted Summer Squash and steamed green beans.
Cut summer squash into 1 inch pieces.  Place in roasting pan and spray with EVOO.  Sprinkle with S&P and garlic powder and give it a good shake.  Bake at 450 for 10 minutes.

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