Anti Aging Med Spa
Recipe Title: Lime-Soy Grilled Salmon
2 Tablespoons Dijon mustard ¼ cup shoyu or gluten-free tamari Zest and juice of 2 limes (zest them before juicing) ¼ cup unrefined olive oil or melted coconut oil + extra for brushing the grill 1 Tablespoon 100% pure maple syrup 2 small cloves garlic, minced A few grinds of black pepper 6 pieces of wild salmon or halibut about 4-6 ounces each (keep the skin on, if possible) Serves 6
To make the marinade: combine all ingredients except fish in a small bowl. Arrange the fish in a glass or non-reactive dish just large enough to hold the fish and the marinade. Pour HALF the marinade over the fish and allow to sit at room temperature for 10-45 minutes (depending on how much time you have.) Preheat the grill or broiler until hot. If using the grill, place some oil in a small bowl and use it to grease the grill. Place fish skin-side down and grill about 3-5 minutes on each side, depending on thickness. Discard marinade that the fish was sitting in. Cook fish until it starts to flake, but is still rare inside. Transfer to a serving platter and pour the reserved marinade over each piece of fish and cover with a piece of foil for 5 minutes.
Recipe Title: prawns and smoked salmon
1/2 tbsp Plain Greek yogurt 1 tsp horseradish sauce 4 slices smoked salmon 10 large cooked prawns, peeled but tails left on For the salad juice 1 lime, finely grated zest of ½ 1/2 tsp clear honey ½ tsp finely grated fresh root ginger 2 tbsp light olive oil 2 handfuls small leaf salad
Mix the plain Greek yogurt with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with the horseradish cream. Toss the salad in most of the dressing and pile on top. 25 gm of protein and 4 carbs