It is not hard to be a foodie. We live it, and we love it. But there can be downfalls–pits and traps that make it hard along the way. They come in the form of baked goods, fried food, creamy dips and bacon-wrapped anything. Our lovely Diva at Beach Eats summed it up best in Fact Two of her special report on the life of a food blogger. It can be a struggle. A struggle for real! We like to cook and eat and share our cooking with friends, so they can eat it too. Sometimes we may be doing everyone a slight disservice, although no one wants to admit that. Well we will today, here on this blog! That being said, we had to take a break from the desserts, treats and snacks that we do love to make from time to time (back away from the butter!) and showcase a full meal packed with protein, fiber, beta-carotenes and healthy fats. Yes, there is such a thing as healthy fats. At least that makes us feel better about leaving our butter behind.
There are curry sauces that are much more involved than this, but again, we’re doing this the nice and easy way. If you have fresh ginger, Thai basil and cilantro on hand, use them! Fresh and dried spices and herbs are interchangeable in curries, and the end flavors will be slightly different, but there’s no reason to freak if you only have dried or ground variations on hand. If you’re using fresh herbs like cilantro and basil, just add them at the end with the mint. The salmon paired very well with a little brown basmati rice and roasted beets on the side. We can feel the toxins flowing out of our system already!
Curry Salmon – Serves 4
2 cloves garlic, minced
1 teaspoon sesame oil
1/2 cup low fat coconut milk
3/4 cup water plus 1 tablespoon
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon yellow curry powder
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon dried basil
1/2 teaspoon dried cilantro
1/2 teaspoon ground cumin
6 fresh mint leaves, minced
1 teaspoon sriracha
2 teaspoons cornstarch
4-4 ounce salmon fillets
1. In a sauce pan on the stove, mix the coconut milk with garlic, sesame oil, ½ cup water, fish sauce, sugar, curry powder, cardamom, ginger, basil, cilantro, cumin and sriracha. Set on medium-low heat and allow to cook, stirring occasionally.
2. About 5 minutes into the sauce’s heating, swirl a small bit olive oil in a pan and once hot, add salmon fillets. Sprinkle side up with a little salt. Cook about 2 minutes per side.
3. Mix remaining tablespoon of water with cornstarch and mint. Add to sauce and stir into curry mixture. Allow 2-3 minutes to thicken over heat. Serve over salmon fillets.
Roasted Beets – Serves 4
3 large beets, peeled and sliced
Beetroot leaves, stems removed
1. In a large bowl, use your hands to toss beet slices and leaves with a swirl of olive oil. Sprinkle liberally with ground cumin, chili powder and salt.
2. Lay beets on baking sheets covered with aluminum foil. Bake in a preheated oven at 400 degrees for 20-25 minutes or until beets soften.
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