212 – Salmon, Squash and Collard Greens!

3 01 2011

Tonight my sister, Marissa, and I cooked an amazing gluten-free, casein-free, egg-free and refined sugar-free meal! And it was amazing!!!! So – I am going to share it with you, recipes and all!

First – the menu…

Horseradish and Pecan Crusted Salmon Filets with Braised Collard Greens and Sweet and Spicy Butternut Squash! Doesn’t that sound delectable! It definitely looks that way to me (and it tasted that way too)!

So – without further ado, here are our recipes!

Horseradish and Pecan Crusted Salmon

  • 1 salmon filet (2 – 2.5 lbs)
  • 1/2 c. fresh horseradish (use fresh if possible, or prepared… if you use prepared, skip all but the oil and pecans for the topping)
  • 2 Tbsp apple cider vinegar
  • 2-3 Tbsp extra virgin olive oil
  • 1/2 c. pecans
  • salt and pepper, to taste

Preheat oven to 400. Oil a baking sheet and place salmon on sheet, skin-side down. Prepare horseradish mixture in food processor. Add horseradish (peeled, and cubed), vinegar, pecans, oil and salt & pepper. Pulse until well mixed and moist.

Spread mixture on top of salmon, and press gently to help it adhere. Place into oven and roast until opaque (12-15 min). Serve!

Sweet and Spicy Butternut Squash

(adapted from a recipe courtesy of Abundant Harvest Organics)

  • 1 butternut squash
  • 3 Tbsp honey
  • 1/2 tsp cayenne or chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 Tbsp gluten free tamari
  • 2 Tbsp extra virgin olive oil

Preheat oven to 400. Peel and de-seed squash and cut into 3/4″ cubes. Combine all ingredients except squash. Place squash on rimmed baking sheet and toss with spice mixture until well coated. Place in oven and roast ~30 minutes, stirring every 10 minutes until fork tender. Serve!

Braised Collard Greens

  • 1 bunch collard greens, remove stalk and cut into smallish pieces
  • 1 red onion, 1/2’d & sliced thin
  • 4 cloves garlic, minced
  • extra virgin olive oil
  • 8 oz. mushrooms, cubed
  • 1/2 c. chicken broth

Heat olive oil in large pan over medium heat. Saute onions 5-8 minutes until translucent (I like mine almost caramelized!). Add garlic and saute 1 minute more. Add collards and mushrooms. Cook about 3 minutes, then add chicken broth. Let simmer ~20 minutes. Serve!

And the tastes are amazing! I hope you all enjoy the yumminess!

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