Mango + Avocado Salsa on Pan-Seared Salmon

nomnompaleo:

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

As the defiant second child growing up in a multigenerational household, I made it a point to assert my contrariness whenever I could.

You want me to wear a coat because it’s 30°F outside and the windows are frosted over? No way! I’m wearing a TANK TOP. And the reason my teeth are chattering is ‘cause I’m sooo HOT.

The power struggles spilled over to the kitchen table, too. My parents and grandparents loved tropical fruit—papaya, guava, durian—but I would cross my arms and turn my nose up in disgust. I don’t want to try that mango. Papaya and durian? YUCK. I despise tropical fruit! Blech! [Insert gagging, retching noises here.]

I hate to admit it, but I should’ve listened to my elders. Especially about mango—I crave that fragrant, tender fruit now, especially the golden Ataufo variety from Mexico, which is similar to the Manila mango (a.k.a. champagne mango).

(I still can’t stand papaya and durian, though. Gross.)

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

One of my favorite summer dishes is pan-seared salmon topped with a tangy and refreshing mango and avocado salsa—it’s quick, simple, and delicious. It’s easy on the eyes, too.

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

Read More

Might even get my son to eat it

#food, #recipes, #to-try

Mango + Avocado Salsa on Pan-Seared Salmon

nomnompaleo:

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

As the defiant second child growing up in a multigenerational household, I made it a point to assert my contrariness whenever I could.

You want me to wear a coat because it’s 30°F outside and the windows are frosted over? No way! I’m wearing a TANK TOP. And the reason my teeth are chattering is ‘cause I’m sooo HOT.

The power struggles spilled over to the kitchen table, too. My parents and grandparents loved tropical fruit—papaya, guava, durian—but I would cross my arms and turn my nose up in disgust. I don’t want to try that mango. Papaya and durian? YUCK. I despise tropical fruit! Blech! [Insert gagging, retching noises here.]

I hate to admit it, but I should’ve listened to my elders. Especially about mango—I crave that fragrant, tender fruit now, especially the golden Ataufo variety from Mexico, which is similar to the Manila mango (a.k.a. champagne mango).

(I still can’t stand papaya and durian, though. Gross.)

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

One of my favorite summer dishes is pan-seared salmon topped with a tangy and refreshing mango and avocado salsa—it’s quick, simple, and delicious. It’s easy on the eyes, too.

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

Read More

Might even get my son to eat it

#food, #recipes, #to-try

Zucchini Waffle Sandwiches

Zucchini Waffle Sandwiches

#recipe, #to-try

Zucchini Waffle Sandwiches

This look good

Zucchini Waffle Sandwiches

#recipe, #to-try

Gear Review: Hylete Compete 1.0 Shorts

Gear Review: Hylete Compete 1.0 Shorts

#clothing, #crossfit, #to-try

Gear Review: Hylete Compete 1.0 Shorts

These are on my to-try list. So far my favorite shorts for Crossfit are pretty basic soccer shorts from the local shop with some compression undies below.

I’ve tried a lot of my running shorts; they don’t have quite the support necessary. And frankly two layers is good when ab mats come into the equation (if you need to ask…).

Gear Review: Hylete Compete 1.0 Shorts

#clothing, #crossfit, #to-try


damedayne:

This specific dish created a good following on Instagram because it won two Paleo Cook-off Challenges. One from @TheCavery then another from @MyHealthyDish_. The first challenge was to create a dish using cilantro, coconut and salmon. The second was to make a dish full of healthy ingredients that also looks great.
So flattered to be chosen and acknowledged. Don’t be fooled by its looks, kids. It’s also yummy. My husband was my taste tester. He absolutely loved it and he doesn’t like coconuts.

Salmon Cakes

Cakes
1/2 lb wild caught salmon
2 tbsp finely shredded coconut (shred more in the food processor for flour consistency) may use coconut flour if this is too much trouble 
2 free range eggs
Half handful of chopped cilantro
1 tsp fresh dill finely chopped
1 tsp garlic finely chopped or paste
1 tbsp finely chopped red onion
1 stalk of scallions finely chopped
1tsp basil
1tsp chili flakes
Salt and pepper to taste
4 tbsp coconut flour + 2 tbsp garlic powder
4 tbsp coconut oil
1 zucchini – use a peeler to form strips

Fry the salmon. But do not overcook. Transfer cooked salmon in a mixing bowl. Mash the fish then mix in the other ingredients except for the flour, garlic powder, and zucchini. Scoop the salmon mix into a small cookie cutter to form a small cake. Push the mixture out then roll on the coconut flour and garlic powder. Fry the cakes in coconut oil in medium to low heat for about 5 mins or until brown.
Place the thin strips of zucchini in coconut oil greased pan then bake for about 10 mins or until soft and flexible.
Wrap the cakes in zucchini. The oil will adhere to the other end of the zucchini so there’s no need for toothpicks to secure it.

Sauce
1 cup organic tomato sauce
2 tbsp fresh lemon juice
1 tsp garlic minced
1 tsp onion chopped
1 tbsp finely chopped cilantro
1 tsp red pepper flakes
½ jalapeño chopped
Salt and pepper to taste
A dash of dill

Bring tomato sauce to boil. Add garlic and onions. Transfer sauce in blender or food processor. Add the rest of ingredients then blend until pureed.

On a plate, pour 1 tbsp of the sauce then place the salmon cake on it. Repeat process until all cakes are on the sauce. Garnish with cilantro leaves and cherry tomatoes then a sprinkle of dill.

#recipes, #to-try