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Today, Princess Know It All is cooking a colorful meal!
It’s Spring and this equals COLOR to Mee, I want to see COLOR everywhere – starting with my dinner plate!
I used to eat only brown, beige and white food with an occasional pop of green, this green was from a can of peas or a piece of broccoli! Now that I’m learning all about what I didn’t know, I’m able to judge a plate of food by how colorful it is. This is an easy meal and one that everyone will love….give it a shot and know that you can’t make everything better for everyone but that you are at least serving up food that serves a purpose.
INSTRUCTIONS:
First make your marinate. What I DIDN’T KNOW when I made this video is to plop all of my ingredients into a food processor so that means the garlic, onions, ginger, Mirin, Tamari and a bit of sesame oil. I blend it up and then pour it over the fish, soaking the salmon is a sauce! Add a bit of water or more Mirin and Soy if your doing it this way. I then place the Marinated Salmon in the fridge and when I return home in the afternoon I either put the entire glass dish into a hot oven 350 degrees and cook it until it’s 160 in temp. (use a meat thermometer).
If you choose to cook your Salmon in a skillet like me, it takes about 10 minutes.
One small piece of ginger grated or crushed, once again add more if you like it spicy
4 cloves of garlic chopped or crushed – the garlic takes the fishy flavor away and adds a nice kick, you can use more or less
One tablespoon of Mirin
One tablespoon of Tamari or Shoyu Soy Sauce
A half of chopped red or yellow onion (once again more depending on your taste buds)
2 tablespoons of Sesame Oil
Be sure to add your broccoli to the skillet the last 5 minutes of cooking!
Salmon: Wild Caught Salmon is the best, as opposed to farm raised, here I used a medium sized filet. This amount usually feeds my family of 4 easily, remember we want our plates to be full of veggies and our fish or meat fills only a quarter of the space on our plates.
The Purple Sweet Potatoes are cake, wash them off really good by using a veggie scrub brush and then add them to a full pot of water, let them cook until they are soft all the way through. Once you’ve peeled the skin add them to a bowl with your coconut milk and sweetener, bust your mixing wand and mash away! Kids love these because of the color!!
Ooh, I made this yesterday, thanks to your recipe! It was perfect timing, because all the butcher shops are closed here on Fridays during Lent, so Friday has become fish day here!!! I can’t get Salmon, so I used white fillet of some fish whose name I’ve forgotten (unfortunately lacking the color you mentioned, but it still took well to the marinade!) I baked it which worked well, and I just used some leftover marinade to sautee the broccoli in a skillet. I loved the sweet potato coconut deal – found only the orange papa-type, but still pretty colorful! And the coconut milk I found was the sweet drink-mix kind, but hey I used the extra half of the can to make pina coladas! lol! I know I know, not a great macrobiotic sugar-free moment for me, but dang those coladas were good! And we used bluecorn tortilla chips to scoop up the sweetpotatoes. It was a great dinner – thanks for giving us a whole dinner idea – love it!!! you rock!!
I loved seeing you cook, you look great…mmmmm it made me hungry
Guess what – I had a bunch of leftovers of the sweet potatos from this dinner and decided to make sweetpotato pancakes – they were so good with the coconut mixed in! Here’s the recipe I used – I subbed about half glutenfree flour for regular flour, as well as some other spelt and cornmeal kind of flour I had kicking around. You could also sub soymilk or whatever for the regular milk. They were bangin!! xoxo
Ingredients:
1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups mashed cooked sweet potatoes
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
Preparation:
Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.