Recipe: Asian Marinated Grilled Salmon

This tasty recipe combines zesty Asian flavors like ginger and soy sauce with tangy lemon juice and sweet honey to form a perfect sauce to complement the flavor of salmon. A quick and easy recipe, this is great on the grill, and also a snap to clean up. Serve with grilled vegetables and a fresh green salad for a quick, delicious, healthy summer meal!

Asian Marinated Grilled Salmon

Ingredients:

(Photo credit: mccun934)

3 pounds salmon filets (skin on)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1/2 cup lemon juice
2 tablespoons honey
1/2 teaspoon grated ginger root
1/2 tsp chopped fresh basil
1 shallot, finely chopped

Directions:

• In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, and lemon juice. Stir in the honey, ginger, basil, and shallot until combined well.
• Place salmon (skin side down) in a glass baking dish and drizzle with the soy mixture. Cover dish with plastic wrap and refrigerate for 30 minutes. 
• Set grill temperature to medium.
• Put the salmon, skin side down, on heavy duty aluminum foil pieces. Drizzle some of the marinade mixture over the salmon, then seal the packet. 
• Put on grill, skin side of salmon down, and grill for 15 minutes. 
• Remove packets from grill, let sit for 5 minutes, then open the packets and remove the salmon using a metal spatula to separate the salmon meat from the skin, leaving the skin attached to the foil.

Recipe: Grapefruit Ginger Salsa With White Fish

Zesty ginger together with tangy sweet grapefruit and fresh mint make an amazing salsa that goes well with fish or chicken, and will kick any summer meal up a notch or two! (You can also do the fish on the grill if you prefer a smokier flavor.)

Grapefruit Ginger Salsa With White Fish
(Serves 4.)

Ingredients:

2 red grapefruit
2 tbsp vegetable oil
2 tbsp agave syrup
2 tbsp grated ginger
1/8 cup fresh mint, chopped
2 roasted tomatoes, skinned and diced
1 medium red onion, diced small
1 tsp minced garlic
Kosher salt and black pepper to season fish
4 white fish fillets (6 oz each), any fish you like

Directions:

• Preheat oven to 375 degrees.
• Peel and section one of the red grapefruit, then cut the segments in half and place them in a mixing bowl. 
• Squeeze juice from the remaining grapefruit into the bowl with cut grapefruit segments, then add the remaining ingredients (except salt, pepper, and fish) and toss to combine.  Put in refrigerator.
• Heat an oven-proof skillet over medium-high heat and add vegetable oil.  Season fish on both sides with Kosher salt and pepper.  
• Add fish to the skillet when the oil is hot.  Cook the fish until it starts to brown, flip and brown the other side.
• Place skillet in the oven for 10 minutes or until the fish has finished cooking through. 
• Serve fish hot with cold grapefruit "salsa" on the side or on top.

Recipe: Whole Health Delicious Detox Smoothie

This amazing smoothie tastes so good you won't even realize how good it is for you! Packed with super nutritious ingredients and zesty and sweet fresh flavors, it gives you an energy boost, a gentle system cleansing, and a deliciously summery breakfast on the go - all in one.

Whole Health Delicious Detox Smoothie
(Serves 2.)

Detox smoothie (Photo credit: teresatrimm)

Ingredients:

2 green tea bags
2 cups hot water
1 teaspoon fresh grated ginger root
1 tablespoon local honey
1 cup fresh pineapple chunks
1/2 cup fresh or frozen blueberries
1 cup honeydew melon chunks
1 tsp flaxseed
1 lemon, zest and juice

Directions:

• Put the green tea bags in the hot water and steep for 2 minutes; remove and discard tea bags. 
• Chill the tea.
• Pour the chilled tea and all other ingredients in blender and blend on high until smooth and frothy.

Recipe: Warm Spiced Lamb With Chickpeas And Kale

While Indian food is often vegetarian, chicken and lamb are the two most commonly used meats. Relatively small and easy to raise, and not forbidden by religion, lamb adds rich meaty flavor to many Indian dishes, including this delicious crockpot curry-like stew. Warm spices like turmeric, cinnamon, and ginger make this a great recipe for a cool fall or winter evening!

Warm Spiced Lamb With Chickpeas And Kale
(Serves 4.)

Ingredients: 

1 Tbsp olive oil
1 1/2 lb lamb, diced cut into 2 inch cubes
1 medium onion, diced
2 cloves garlic, minced
3 medium golden potatoes, scrubbed and diced
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp ground ginger or 1 tsp grated ginger root
1/4 tsp cayenne
1 1/2 cups chicken stock or vegetable stock
1 can (28 oz) crushed tomatoes
2 cans (15 oz size) chickpeas (garbanzo beans)
1 bunch kale, stem removed and coarse chopped
salt and pepper to taste
1/2 lemon, juiced
garnish with fresh chopped mint

Directions:

1. In a large heavy skillet over medium heat, add oil and lamb and brown lamb quickly, then put in crockpot.
2. In same skillet, add the onion and garlic and cook just for a minute or so until onion starts to soften slightly, then put in crockpot.
3. Add remaining ingredients (EXCEPT lemon juice and mint) to crockpot.
4. Cook covered on LOW for 6 to 7 hours.
5. Sprinkle lemon juice and mint over individual servings.
6. Serve hot with warm naan bread to mop up the delicious sauce.

Recipe: Crockpot Chicken Tikka Masala

This classic Indian recipe gets a simple new twist with easy crockpot preparation. It may contain a lot of different ingredients (mostly spices), but once you combine most of them in your slow cooker, you can leave it for the day, and have a delicious Indian dinner ready for you when you return. A little initial prep time gives you an amazingly flavorful and delicious result!

Chicken Tikka Masala
(Serves 6-8.)

Chicken Tikka Masala (Photo credit: Wikipedia)

Ingredients:

1 large onion, diced
4 garlic cloves, minced
2 Tbsp grated ginger root
1 jalapeno, seeded and minced
1 can (28 oz) tomato puree
1 1/2 cups plain yogurt
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp garam masala
1 Tbsp ground cumin
1/2 Tbsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cayenne pepper
2 bay leaves
6 chicken breasts, bone and skin removed, then diced
1 cup heavy cream
1/2 Tbsp cornstarch
garnish with chopped fresh cilantro

Instructions:

1. In a bowl, stir together the first 16 ingredients.
2. Add the chicken and stir again to combine and coat the chicken well.  
3. Pour mixture into crockpot, cover, and cook on LOW for 7 to 8 hours.
4. 30 minutes before ready to serve, put heavy cream and cornstarch in a small bowl and whisk together, then add to mixture in crockpot and stir gently; continue cooking for 30 minutes.
5. Serve hot garnished with fresh cilantro.

Find More Simple & Delicious Indian Recipes Here:
   

Recipe: Grilled Teriyaki Pork Tenders

Mmm-mmm-mmm!  Go Asian with your grilling this week with this tasty twist on Teriyaki. This simple and easy recipe uses the fresh summer flavors of green onions and bell peppers, combined with spicy ginger and Teriyaki sauce for a delicious main dish in minutes. Great for a quick summer weeknight meal.

Grilled Teriyaki Pork Tenders(Serves 4.)

Ingredients:

1 lb. pork tenderloin
1 red bell pepper
4 green onions
4 Tbsp Teriyaki sauce
1 tsp fresh grated ginger root
4 tsp olive oil

Directions:

• Set your grill to medium-high heat and preheat.
• Put tenderloin on grill, cover grill, and cook for 5 minutes, then turn over and cook for another 5 minutes.  Remove and let rest on cutting board while you prepare the other ingredients.
• Clean the red bell pepper and cut into thin strips.
• Wash and trim the onions and cut each lengthwise in half.
• In a bowl whisk together the Teriyaki, ginger root, and olive oil.
• Cut the tenderloin into 1/2 inch thick slices, and separate into 4 equal portions.
• Place four large aluminum foil squares on a work surface.
• Arrange 1/4 of the pork on each square, then cover with 1/4 of the red bell peppers and 1/4 of the onion.
• Carefully pour the Teriyaki mixture over the meat and veggies and fold and seal the aluminum foil tight.  Teriyaki is quite salty so you may not need to salt the mixture, but taste and decide.
• Place the 4 packets on the medium-high heat grill, cover and allow to cook for about 8 to 10 minutes or until hot and steaming. Spin around once during this cooking time.
• Remove and let rest for 3 minutes before opening.

Recipe: Ginger Mustard Marinated Pork Tenderloin

Here is a hearty and delicious recipe fancy enough for a holiday feast, yet simple enough to make for a Sunday family dinner. Ginger and soy sauce gives this classic cut of meat an Asian twist of big flavor which will tantalize the most advanced palate, and they'll never need to know it only has 6 ingredients!

Easy enough for beginner to intermediate cooks, but those who eat it may just mistake you for a gourmet chef!

Ginger Mustard Marinated Pork Tenderloin
(Serves 4 as a main dish.)

Ingredients:

(Photo credit: Wikipedia)

1.5 lb pork tenderloin (naturally raised or organic)
1/4 cup soy sauce
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp fresh ginger root, grated
2 tsp coarse ground black pepper
* serve with sauteed shredded red or green cabbage, optional (see suggestion below)

Directions:

• If pork tenderloin is in two parts, tie together with butchers string.
• Put the soy sauce, mustard, garlic, and ginger in a large ziploc plastic bag and shake to mix.
• Set the pork in the plastic bag and shake around to coat pork well.
• Place the pork in the refrigerator for 4 to 8 hours (overnight is fine), turning plastic bag over several times to make sure pork is marinated evenly.

To cook:

• Remove the pork from bag, letting marinade drip off; set pork in dish and evenly sprinkle with black pepper.
• Preheat grill or oven and cook until internal temperature of pork reaches 150 degrees.
• Remove and let rest 5 to 10 minutes before slicing into thin slices to serve.

Serving Suggestion: For a side dish, saute shredded cabbage (cole slaw) in hot skillet until just tender.  Sprinkle a touch of soy sauce in skillet and stir into cabbage to season.