The light taste of fish is often overpowered by heavy sauces. We’ve found marinades to be a great alternative. Some healthy oil means they hold up better to the heat of baking or grilling as well. A quintessential summer flavor for said marinade? Cilantro lime of course! And we’ve got the marinade ready-made, to boot…. We’ve complemented this quick delicacy with fresh green beans, garnished with red pepper, red onion and some cilantro for an easy and tasty dinner pairing.

Servings: 3

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

Green Beans:

  • 2 cups green beans, ends trimmed
  • 1/4 cup chopped red pepper
  • 3 cloves garlic, sliced
  • 1 Tbsp. Primal Kitchen Avocado Oil
  • 1 tsp. red wine vinegar
  • salt and pepper to taste
  • 1/4 cup chopped cilantro
  • 2 Tbsp. minced red onion
  • Additional cilantro, minced red onion and avocado, to garnish

Directions:

Soak a cedar plank in water for 2 hours. While the plank is soaking, preheat the oven to 375 ºFahrenheit.

Toss the green beans, red pepper, garlic, avocado oil, red wine vinegar, and a pinch of salt and pepper together. Lay the mixture out on a parchment-covered sheet pan. Roast for 15 minutes, then flip the vegetables over with a spatula. Roast until the green beans and are well roasted and top with minced onion and cilantro.

In a bowl, combine the Primal Kitchen Cilantro Lime Dressing and Marinade, garlic, cilantro, salt, pepper, cumin, onion powder and red pepper. Cut the cod filet into 2-3 portions and gently toss them in the sauce. Allow them to rest for 5 minutes.

Fire up your grill. The fish will need to cook over indirect heat. Take the cedar plank out of the water and place on a paper towel. Place the plank on the grill for 2 minutes. Flip the plank over and place the fish portions on top of the plank and spoon and remaining marinade over the top. Cover the lid and cook for about 15 minutes, or until the fish is firm and opaque. The cooking time may vary slightly depending on the thickness and size of the portions of fish. Top with chopped cilantro, minced onion and avocado slices and serve alongside the green beans.

Nutrition Information (4 oz. cod and 1/3 of green beans):

  • Calories: 240
  • Total Carbs: 11 grams
  • Net Carbs: 9 grams
  • Fat: 12 grams
  • Protein: 22 grams

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The post Cilantro Lime Cod appeared first on Mark’s Daily Apple.

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With June here, we’re all about grilling. For some lighter fare, we love these Primal- and keto-friendly kabobs with summer veggies. Primal Kitchen® Lemon Turmeric Dressing and Marinade makes this dish incredibly easy and flavorful—without much time and effort on your part. Just a few minutes at the kitchen, another few at the grill, and this delicious, low-carb dinner is served. It’s great for a quick family meal or an impromptu get-together.

Ingredients:

  • Bag of Jumbo Shrimp (16-20/pound)
  • 2 Medium Red Bell Peppers
  • 1 Large Yellow Squash
  • 1 Large Red Onion
  • 1 Large Zucchini
  • 1 cup of Primal Kitchen Lemon Turmeric Dressing and Marinade
  • 3 Tbsp. Fresh Italian Parsley
  • 1 Lemon
  • Sea salt and black pepper (to taste)
  • Optional: 2 cups of Butter Lettuce (or other greens of choice)

Instructions:

Let shrimp marinate in Primal Kitchen Lemon Turmeric Dressing and Marinade for 15-30 minutes.

Wash and chop vegetables into bite-sized chunks (about 1 1/2-inch pieces). Alternate vegetable pieces with marinated shrimp on skewers.

Spray grill grate with Primal Kitchen Avocado Spray Oil to prevent sticking (very important when grilling seafood). Heat the grill to medium/medium-low.

Grill kabobs for 1-2 minutes per side.

Serve on top of butter lettuce with lemon wedges. Drizzle with additional Lemon Turmeric Dressing as well as salt, pepper, and parsley.

Nutritional Info (per kabob, without optional lettuce):

  • Calories: 248
  • Total Carbs: 13 grams
  • Fat: 18 grams
  • Protein: 12 grams

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The post Grilled Shrimp Kabobs appeared first on Mark’s Daily Apple.

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Teriyaki is a classic accompaniment for salmon, but concerns about soy may have kept you away from enjoying this combo. No more. Primal Kitchen® No-Soy Teriyaki brings the taste to new life. And it goes perfectly with this Primal- and keto-friendly cauliflower rice mix. Scallions, carrots, garlic and orange add all the nuance and brightness you’d expect from this Asian-inspired bowl. It’s a perfect dinner any night of the week (or leftovers lunch).

Servings: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

Salmon:

Cauli-Rice:

  • 2 eggs
  • 1 Tbsp. Primal Kitchen® Avocado Oil
  • 1/2 Tbsp. sesame oil
  • 1/2 cup chopped carrot
  • 1/2 cup chopped green onion
  • 2 cloves minced garlic
  • 1 tsp. minced ginger
  • 3 cups cauliflower rice
  • 2 Tbsp. coconut aminos
  • To garnish: sesame seeds, green onion, sriracha

Instructions:

Preheat the oven to 350 ºF/176 ºC. In a small bowl, combine the Primal Kitchen Teriyaki Sauce and ½ tablespoon sesame oil. Brush the salmon all over with the sauce and allow it to marinate at room temperature for 10-15 minutes.

Place an orange slice on top of each pieces of salmon and place them on a parchment covered sheet pan on top of the crushed salmon. Bake until the salmon is just opaque in the center. The length of time will depend on the thickness of the salmon pieces, but estimate around 15 minutes. Remove the salmon from the oven and sprinkle with sesame seeds.

While the salmon is cooking, whisk the eggs together in a small bowl. Heat a large skillet over medium high heat. Once hot, add the avocado oil and shortly after the whisked egg. Use a rubber spatula to carefully flip the egg over once the omelet sets. Once the egg has set, remove it with the spatula, place it on a plate and cut it into make small strips.

In the same pan, add the remaining ½ tablespoon of sesame oil and the chopped carrot over medium heat. Saute until the carrot starts to soften, then add half of the green onion. Stir for 30 seconds or so and add the garlic and ginger. Heat until fragrant and add in the cauliflower rice. Heat over medium-high heat quickly for 2-3 minutes, until the rice begins to soften. Add the coconut aminos in 1 tablespoon at a time, stirring in between so the cauliflower can absorb some of the liquid. Once the cauliflower is browned and has softened, add the remaining green onion and the chopped egg and toss. Remove the pan from the heat and add any garnishes you like. Serve alongside the salmon.

Nutrition Information:

  • Calories: 408
  • Net Carbs: 13 grams
  • Fat: 20 grams
  • Protein: 37 grams

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Foil pack dinners offer the ease and convenience of single packs with zero clean-up: an attractive option for anyone looking to make the most of their evenings (while still putting a healthy meal on the table).

We think this light and tasty salmon with asparagus pack is the perfect spring dinner—and Primal Kitchen Lemon Turmeric Dressing and Marinade makes it even easier. Four main ingredients, and supper is served!

Servings: 2

Time In the Kitchen: 15 minutes

Ingredients:


Instructions:

Heat oven to 375ºF.

Divide raw asparagus and place half as well as a half salmon fillets in 2 large sheets heavy-duty foil. Fold up all sides of foil slightly to form rim. Pour 3 tablespoons of Primal Kitchen Lemon Turmeric Dressing & Marinade over each fillet half and asparagus stalks.

Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in shallow pan.

Bake 15 min. or until fish flakes easily with fork. Cut slits in foil with sharp knife to release steam before opening packet. Top with additional dressing, lemon slices and chopping parsley as desired.

Nutritional Information (per serving):

  • Calories: 378
  • Net Carbs: 5 grams
  • Fat: 26 grams
  • Protein: 31 grams

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The post Salmon Foil Pack appeared first on Mark’s Daily Apple.

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Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week the road to sustainable seafood, dairy fat gets a pass, and oily fish delays menopause.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Links of the week

What inspired you this week?

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PrimalPrimal Kitchen® Sesame Ginger Vinaigrette makes this meal a snap to cook. The dressing provides all the flavor, transforming roasted broccoli and shrimp into an incredible meal with sweet, sour and mildly spicy flavors.

Broccoli really soaks up the dressing well. You’ll probably find yourself cooking broccoli this way again and again, even without the shrimp.

This one-sheet pan meal is easy to cook, and easy to clean up after. It’s a keeper, for sure.

Servings: 4

Time in the Kitchen: 30 minutes

Ingredients

  • 1-pound shrimp, shelled and deveined (450 g)
  • ¼ cup Primal Kitchen Sesame Ginger Vinaigrette and Marinade, plus more to drizzle over broccoli after it’s cooked (60 ml)
  • 2 pounds broccoli, cut into small, evenly sized florets (900 g)
  • ¼ cup avocado oil (60 ml)
  • ½ teaspoon ground coriander (2.5 ml)
  • 1/4 teaspoon salt, plus more to taste (1.25 ml)

Instructions

Preheat oven to 425 ºF/218 ºC

In a bowl, combine the shrimp with Primal Kitchen Sesame Ginger Vinaigrette and Marinade. Set aside.

On a sheet pan, toss the broccoli florets with avocado oil, coriander and salt, until evenly coated. Spread broccoli across the sheet pan. Roast 12 minutes.

Stir the broccoli, then add the shrimp to the sheet pan, scattering it around the broccoli. Roast the shrimp and broccoli another 10 minutes, until the shrimp is cooked.

Drizzle a little extra Primal Kitchen Sesame and Ginger Vinaigrette over the broccoli and shrimp before serving.

Primal

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The post One Sheet-Pan Shrimp and Broccoli with PRIMAL KITCHEN® Sesame Ginger Vinaigrette and Marinade appeared first on Mark’s Daily Apple.

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PrimalThis recipe keeps it simple, without sacrificing flavor. Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm main course salad. The salad is dressed with invigorating Primal Kitchen Lemon-Turmeric Vinaigrette, adding bright citrus flavor and turmeric’s revitalizing health benefits.

There’s a reason this cut of salmon is a called “steak” and it’s not only the shape. Salmon steaks are thick and meaty and can be just as satisfying as a regular steak. The middle bone and surrounding skin keep the fish from drying out while cooking, ensuring that your salmon will be juicy and flavorful.

Time in the Kitchen: 20 minutes

Servings: 4

Ingredients

Primal

Instructions

Primal

Scatter the arugula evenly on a large platter. Set aside.

Heat broiler to high. Place steaks on a rimmed baking sheet lined with foil. Brush a thin layer of Primal Kitchen Lemon Turmeric Vinaigrette on the top of the salmon steaks (reserve the rest of the vinaigrette to dress the salad). Season the salmon lightly with salt and pepper. Broil for 5 to 7 minutes, until the top of the salmon is nicely browned – keep an eye on it so the edges don’t burn. Flip the steaks over, and broil 3 to 5 minutes more, depending on the thickness of the steaks

While the salmon cooks, heat the oil in a skillet until hot and shimmering. Add cherry tomatoes. Be careful – oil will splatter. Cook the tomatoes, untouched, for 3 minutes, then stir once and cook another few minutes until the tomatoes are collapsed and blackened in places. Sprinkle a little sea salt on the tomatoes as they cook. Remove the tomatoes from the pan and scatter over the arugula.

Place the cooked salmon steaks on top of the arugula and tomatoes. Drizzle Primal Kitchen Lemon Turmeric Vinaigrette over the platter.

broiled salmon 2

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The post Salmon Steak Salad with Primal Kitchen® Lemon Turmeric Vinaigrette appeared first on Mark’s Daily Apple.

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