Margarita Salmon over Honeyed Spinach

The fish:

24 oz salmon

2 T olive oil

3 T honey

3 T fresh lime juice

2 T fresh grapefruit juice

1 T brown sugar

1 T grated fresh ginger

Shredded coconut

Toasted almond flakes

Sea salt to taste

Fresh ground pepper to taste

Pinch of cayenne pepper

The spinach:

1 9 oz (or more) bag of baby spinach leaves

2 T olive oil

1 T fresh minced garlic

¼ cup sliced dates or figs

3 T honey

Salt to taste

To prepare the fish:

1)      Place salmon on large piece of tin foil and tent up sides so a “boat” is formed.  Sprinkle salt to taste on salmon.  Pour olive oil through grapefruit juice on top of salmon then sprinkle with brown sugar, ginger, coconut flakes, pepper and cayenne.  Seal foil tightly.

2)      Let marinate for about thirty minutes.

3)      Place foil in oven preheaded oven to 375 degrees for about 15 minutes or until fish flakes easily with fork.  Reserve “margarita” juice to serve with fish if desired.

4) Sprinkle toasted almond flakes over fish just before serving.

To prepare the spinach:

1)      While the salmon is cooking heat olive oil in large sauté pan.  Add garlic and dates/figs and toss until heated through.  Add spinach in batches along with honey and salt.  Stir until spinach has wilted.

2)      Serve salmon on top of spinach.

Parley:

When my Dad said we were going to have frozen Boca soy patties for dinner tonight some part of me just couldn't face such a lackluster repast.  I've been on a bit of a seafood kick for a while and thought salmon sounded mighty tasty but, feeling a bit on the lazy side, I wasn't inclined to spend a tremendous amount of time on a complicated recipe tonight.  I did a quick search on "easy fish recipes" and found one for margarita salmon that sounded promising.  I made a few adjustments such as adding grapefruit juice, ginger, coconut, cayenne, and almonds and thought it might be good served over my honeyed spinach.  To go with the main course I prepared roasted asparagus and roasted sweet potatoes with chopped pecans and flaked coconut.  The salmon was delicious - my Dad absolutely loved it and requested I make it again - and super easy to prepare and clean up (just toss the foil in the trash)!

Ginger Soy Flank Steak + Easy sides!!

Ginger Soy Flank Steak
1.2-2 pound flank steak
1 T. minced garlic
1 T. minced ginger
3 scallions, green and white parts, finely chopped
2 T. peanut oil (I used canola plus a little sesame for flavor!)
3 T. soy sauce
2 tsp. rice vinegar

Place steak in flat dish. Mix remaining ingredients in a small bowl, pour over steak. Flip steak a few times to cover, then let sit covered in fridge for 30 min to 24 hours.

Grill over med-high heat or put under broiler, 4-6 min on each side until middle is just pink. While meat cooks, boil remaining marinade in small saucepan. Slice the meat on a diagonal.

Serve with brown rice and edamame for a tasty, healthy meal. YUM.

Parley
This is from my new favorite cookbook, "SOS The Six O Clock Scramble to the Rescue". Yep, horrid name for what is a fantastic book. Easy, quick, healthy meals (they all include side suggestions) and rarely does it call for some wacko ingredient. I used canola oil since James is allergic to peanuts, then I threw in a dash of sesame oil for extra flavor. If you like spice, I'd suggest squirting in a bit of Siracha or chili paste. I didn't since we have a toddler who seems to finally be aware of spice. When you boil the marinade to make sauce...dump in a little extra soy if you need more volume. Serve sauce over rice and/or meat. Super easy, the meat is tender, and YUMMY!!!