The Best Salmon Ever.

When I was little, my kitchen was off limits. My Dad wouldn’t let me go near a stove, for fear I would burn my little fingers off. I despised helping my mom take out the dishes. Going to the farmers market was torture. Indian food was scary. Burger King and McDonalds were so exciting! …These are the things I remember about food growing up.

Oh my…. how things have changed. I cook most days on a stove and don’t always burn myself. My favorite chore is taking the dishes out. I can spend countless hours at the Farmers Market. I LOOOOVE Indian food and Burger King and McDonald’s are EVIL.

I never remember eating Salmon or Cabbage either. Now I love both and this recipe below is one my favorite go to meals. I’ve shared this recipe before to a couple of close friends, and they loved it. Hope you you love the Asian twist married with the sweetness of apples!

Best Salmon Ever
5.0 from 1 reviews
Food Babe's Asian Salmon
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 - 1½ pound WILD salmon with skin on (I think the skin on preserves freshness)
  • 2 tbsp Mirin – Japanese Cooking Wine (available in Asian section of market)
  • 2 tbsp Coconut Palm Sugar or Grade B Maple Syrup (I sometimes use only 1 tbsp – if I am trying to cut calories)
  • ¼ cup low sodium tamari or soy sauce (I sometimes use a little less, if I am trying to cut salt)
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • 2 chopped scallions (save for topping)
Instructions
  1. Pre Heat Oven to 425 degrees
  2. Take all ingredients except Salmon and scallions and put in a small pan on medium/high heat
  3. Bring to a boil
  4. Simmer 5-7 minutes, stirring mixture
  5. Let mixture cool before marinating Salmon
  6. Put Salmon in a glass dish or Ziploc with all marinade – make sure bits of ginger/garlic are on the skinless side
  7. Top with chopped scallions (optional)
  8. Marinate for at least 1 hour at most 6 hours
  9. Place in Oven skinless side facing up (the skin will stick to the pan and leave you with all the good fish)
  10. Bake 15 – 20minutes – It usually goes 20 for me…. Or you can Grill it at 400 degrees skin side down for about 8-10 mins
  11. Let fish rest for 2-5 mins – and SERVE!

 

5.0 from 1 reviews
Food Babe's Braised Red Cabbage with Apples
 
Ingredients
  • 1 Whole Red Cabbage
  • 4 diced apples (green looks pretty)
  • 3-5 whole allspice berries crushed
  • 2 cloves garlic
  • ½ cup unfiltered apple cider or apple juice
  • 1 and ½ tbsp apple cider vinegar
  • 1 or 2 tbsp organic butter
Instructions
  1. Heat Large Pot on medium
  2. Melt Butter
  3. Sautee Garlic and Berries for 2 mins
  4. Add Apple Juice
  5. Add Red Cabbage
  6. Add Apples
  7. Stir and cook for 20 mins
  8. Add vinegar
  9. Stir and Cook for 3 more mins
  10. Eat & Enjoy!

 

Food Babe Travel Essentials

My favorite thing to do in the whole world is Travel. Traveling has only one down side in my mind – You can’t always have access to good organic & nutritious foods. Or can you?

I really don’t mind the airport waits, the long flights, or packing and unpacking. What I really don’t like is when I haven’t prepared and I get caught with my food babe pants down and have to eat something really dead. Not animal dead, but nutritionally dead. We are very fortunate to have access to so many wonderful living plant foods 24/7 here in Charlotte – but NOT like when you are in the St. Thomas Airport and they won’t let you leave after clearing customs you end up eating at their nutritionally void cafeteria – unless you take precautions!
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Summer is right around the corner. You know what that means – CARDIO Time! I do some type of cardio everyday. Whether it’s in the form of a vigorous hot yoga class, circuit training, kickboxing, spinning, elliptical training, running, or simply walking. I do a different form of cardio every day – never the same old workout day in and day out. Working out is a key component of maintaining my health and I have come to live with the fact that I will be working out for the rest of my life. I’ve got to keep it interesting! Continue Reading →