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  • MISO GLAZE SALMON with BUTTERNUT SQUASH FRIES

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    MISO GLAZE SALMON with BUTTERNUT SQUASH FRIES
     
    by Wendy Saxena-Smith
    139 recipes
    		 >
    Clean Diet week 1, day 4 lunch

    Ingredients

    • FISH
    • 2 wild salmon fillets
    • 3 tablespoons gluten-free miso
    • olive oil
    • 2 teaspoons coconut nectar
    • SQUASH FRIES
    • 1 medium butternut squash, peeled, deseeded and cut into 1/4 inch slices
    • 1 tablespoon olive oil
    • sea salt
    • freshly ground pepper
    • flavor variations: cinnamon: add 1 tsp of ground cinnamon along with the salt, oil and pepper and toss.
    • GARLIC GINGER BOK CHOY
    • 1¼ pounds baby bok choy
    • 1 tablespoon fish sauce (Red Boat Brand)
    • 1 tablespoon coconut nectar
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon arrowroot powder
    • 2 tablespoons olive oil
    • ½ teaspoon celtic sea salt
    • 10 scallions, finely sliced
    • 2 large cloves garlic, thinly sliced
    • 1½ inch piece ginger, thinly sliced

    Directions

    1. FISH
    2. Directions: In a small bowl mix the miso, coconut nectar and enough olive oil to make it into a thick liquid. Cover the fillets and broil or pan fry until cooked through, about 8-10 minutes. Serve warm.
    3. SQUASH FRIES
    4. Directions: Preheat oven to 400°F. Line one or two baking sheets with parchment paper or lightly grease. In a large bowl, add all of the ingredients and toss to combine. Lay squash slices on the baking sheet in an individual layer. (If the pieces are touching, it will take longer to bake) Bake for 25-35 minutes or until golden brown and beginning to crisp on the edges, turning pieces over halfway through. Enjoy!
    5. BOK CHOY
    6. Directions: Slice bottoms off baby bok choy. Slice bok choy into lengthwise strips ½-inch wide (like long noodles). In a small bowl, combine fish sauce, coconut nectar, sesame oil and arrowroot. Make a paste-like slurry dissolving the arrowroot. Heat olive oil in a large skillet over medium heat. When oil is hot, add bok choy and salt. Cook, tossing frequently with metal tongs until slightly wilted. Add scallions, ginger and garlic and stir constantly until fragrant. Stir in sauce and quickly mix with vegetables, until thickened. Serve right away, while hot

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