Balances the Immune and Skeletal Body Systems
Ingredients: Servings 2
2-4 oz. pieces of fresh wild salmon fillets rinsed well, pat dry
½ large Spanish onion diced
½ bunch fresh cilantro rinsed, pat dry and chopped fine
2 large garlic cloves peeled and mashed
1 whole lemon grated with skin then squeeze juice in a cup with pulp
2 tbsp. of toasted sesame oil
2” piece of fresh ginger root scrubbed then grated into a cup
¼ cup of light soy sauce
½ lb. asparagus rinsed well
½ tsp. honey
Sprinkle sea salt and black pepper sprinkled lightly
Directions:
Rinse salmon in cold water. Pat dry then place salmon in a long semi-deep baking non-stick pan sprayed with Pam cooking spray. Add soy sauce. Lightly salt both sides then baste each side with honey. Chop onion, garlic, and cilantro. Grate lemon peel and ginger root in a separate smaller bowl. Mix all ingredients together then pour over salmon. Cover w/foil and let sit in fridge for 20 minutes. Preheat oven to 375 F. Bake for 10 minutes, uncover and bake 5 more minutes. Lightly boil asparagus for 5 minutes, then sauté with garlic. Add a splash of Olive oil, pinch of sea salt and black pepper then enjoy!
Daily Allowance Facts:
Calories 375, Protein 30g, Carbs 8g, Fiber 8g, Fat 34g, Sodium 110mg
