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.
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!!
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