Monday, March 26, 2012

Citrus Spiced Salmon and Cumin Roasted Carrots

Now that the weather is getting nicer, it is time to get that grill going again! Unfortunately, this city-dweller doesn't have a backyard or a balcony, but a counter top grill did just the trick! I had never marinated salmon before with these spices and I was very impressed at how well the flavors played together. The citrus and spices blended perfectly with this healthy fish, and the coconut oil kept it from drying out on the grill.  This will be going in my regular rotation. If only wild caught salmon wasn't so darn expensive! Either way, I was doing an incredibly awkward happy dance in my kitchen that involved pops, locks, and drops.

Citrus Spiced Salmon

  • 1 tablespoon coconut oil, melted
  • 1 tablespoon orange juice
  • 1 1/2 teaspoons dried ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 lbs wild caught salmon fillets (skin on)
Note, the pictures illustrate a double batch. I like my Sammy and leftovers went on a spinach salad for lunch the next day.
  • Mix the oil, orange juice, all the spices, and salt in a small bowl to form a marinade that is like the consistency of thick salad dressing. This will become a super yummy crust during grilling
  • Put the salmon in a glass dish, spread and press the marinade over the salmon, cover and refrigerate for 30 minutes. When the coconut oil gets cold, it will become solid. Don't worry this is normal and it will melt during grilling
    • Grill the salmon skin side down for about 3 minutes dependinding on the thickness. The skin should be a little blackened and starting to seperate from the pink fish. Flip the filet and cook for about another three minutes. 
    • melting
    • Remove skin and serve!
    Now for the carrots. For all you carrot haters out there, you need to try this recipe. You probably hate carrots because you remember them from the grade school lunch room: soggy, lukewarm, and floating in a pool of water. These orange babies seriously redeem themselves and I promise you will be a carrot lover once more. My favorite part of this recipe is the fresh chopped mint leaves sprinkled on top of the carrots after they are cooked. The fresh burst of the mint mixed with the warm mellow spice of the cumin combine to make your taste buds sing! Mine were singing N*Sync. Don't judge.

    Cumin Roasted Carrots

    • 1 lb fresh carrots
    • 1/2 tablespoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 1/2 tablespoons coconut oil
    • 1/2 fresh lemon
    • fresh mint, minced for garnish
    • Preheat oven to 400 F.
    • Wash and peel the carrots, then cut them lengthwise into thin strips, about 1/4 inch wide. Toss them into a large bowl.
    • With a fork, mix the cumin, cinnamon, salt, and pepper in a microwave safe bowl. Add the coconut oil and nuke until melted (about 20 seconds)
    • Pour the seasoned oil over the carrots and toss until they are evenly coated.
    • Spread the carrots on a single layer on the baking sheet and roast for 15-20 minutes. They should be tender and slightly browned. Remove from the oven, squeeze fresh lemon juice over the top and garnish with mint leaves.



    1 comment:

    1. 3 Researches PROVE Why Coconut Oil Kills Waist Fat.

      This means that you actually burn fat by consuming Coconut Fats (also coconut milk, coconut cream and coconut oil).

      These 3 studies from large medical magazines are sure to turn the conventional nutrition world around!