Herbed Salmon Cakes with Green Salad


3 tbsp raw apple cider vinegar (TRY: Eden Organic Apple Cider Vinegar)

1 tsp Dijon mustard

1/2 tsp raw honey

1/3 cup extra virgin olive oil

1 tbsp finely minced shallot

¼ tsp sea salt

1/8 tsp ground black pepper,

4 cups mixed salad greens

1 carrot, shredded

1/2 English cucumber, halved lengthwise and sliced

Salmon Cakes:

2 6-oz cans skinless, boneless wild-caught salmon, drained

1/2 small sweet onion (such as Vidalia), minced

2 stalks celery, minced

3 tbsp coconut flour

3 tbsp finely chopped fresh flat-leaf parsley

2 tbsp chopped fresh dill

2 tsp grated lemon zest + 1 tbsp fresh lemon juice

1 tsp paprika

1/2 tsp each sea salt and ground black pepper

2 large eggs, beaten

3 tbsp whole-milk yogurt

olive or coconut oil cooking spray

Make vinaigrette: In a small bowl, whisk together vinegar, mustard and honey. Whisking constantly, drizzle in oil until thickened and well combined. Whisk in shallot. Season with salt and pepper. Cover and refrigerate. (Dressing can be made up to 3 days ahead.)

Make salmon cakes: Flake salmon into a medium bowl. Stir in onion and celery until well combined. Stir in flour, parsley, dill, lemon zest, lemon juice, paprika, salt and pepper. Fold in eggs and yogurt. Using a dry 1/3-cup measure, divide mixture into 8 portions and shape into ½-inch- thick patties. Place on a plate, cover and refrigerate until firm, about 1 hour. (Patties can be refrigerated overnight before cooking.)

Place a large rimmed baking sheet in oven and preheat to 400ºF. Remove baking sheet from oven and mist with cooking spray. Arrange patties on hot pan and mist with more cooking spray. Bake until bottoms are golden, 10 to 15 minutes. Turn gently to prevent crumbling and bake until golden on both sides and hot in center, about 15 minutes more.

Meanwhile, in a large bowl, toss together greens, carrot and cucumber. Just before serving, toss salad with 3 tbsp vinaigrette, adding more if desired.

Divide salad among plates. Top each with 2 patties, and drizzle each patty with 1 tsp of the remaining vinaigrette. (Reserve any remaining vinaigrette in the refrigerator for another use.)

Courtesy of: Clean Eating, May 2018

Basil Cashew Salmon

Cashew sauce

⅓ cup raw unsalted cashews

⅓ cup fresh basil

1 tbsp nutritional yeast

1 clove garlic

1 tsp lemon zest + 2 tbsp lemon juice

¼ tsp ground black pepper

⅛ tsp sea salt

Salmon & Vegetables

1 lb asparagus, ends trimmed

1½ cups grape tomatoes, halved

1 tbsp avocado oil

¼ tsp each sea salt and ground black pepper, divided

2 4-oz wild salmon fillets

1 tbsp hemp hearts

fresh basil and lemon wedges, for garnish

Prepare sauce: Soak cashews overnight in water in the refrigerator; drain. In a blender, place soaked and drained cashews. Add remaining sauce ingredients and ¼ cup water and blend until smooth. If too thick, add 1 tbsp more water and blend again; set aside.

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place asparagus and tomatoes on baking sheet; drizzle with oil and season with ⅛ tsp each salt and pepper. Bake for 8 minutes. Remove baking sheet from oven and place salmon over asparagus mixture. Season with remaining ⅛ tsp each salt and pepper. Bake for 8 to 10 minutes more, or until salmon is cooked through and flakes easily with a fork.

To serve, divide salmon between plates. Divide sauce over top salmon. Sprinkle with hemp hearts and garnish with fresh basil leaves and lemon wedges. Serve asparagus mixture alongside.

Courtesy of: Clean Eating, May 2019

Miso-Glazed Cod with Spicy Orange Baby Bok Choy

3 tbsp coconut aminos, divided

1 tbsp white miso paste

1 tbsp rice vinegar

1 tsp raw honey

1 tsp toasted sesame oil, divided

8 oz boneless, skinless cod, cut into 2 portions

3 baby bok choy, halved

2 tsp orange zest + 2 tbsp fresh orange juice

1 tsp arrowroot flour

½ tsp red pepper flakes, or to taste

2 tsp black sesame seeds, for garnish

In a medium bowl, whisk 2 tbsp coconut aminos, miso, vinegar, honey and ½ tsp oil until smooth. Add fish to bowl and spoon marinade on top to coat both sides. Cover and refrigerate for 30 minutes.

Heat oven to broil on high. Place a rack over a sheet pan and place fish on rack. Broil for 4 minutes. Turn oven to 350°F and bake for an additional 8 minutes, until fish flakes easily with a fork.

Meanwhile, in a large nonstick skillet on medium-high, heat remaining ½ tsp oil. Add bok choy, cover and cook 3 to 4 minutes.

Whisk together orange zest and juice, remaining 1 tbsp coconut aminos, arrowroot and pepper flakes. Add to skillet with bok choy and stir to coat; cook for 30 seconds, until sauce thickens. Sprinkle bok choy with seeds. Serve with fish.

Courtesy of: Clean Eating, May 2018

Orange Miso Salmon Bowl

3 cups halved Brussels sprouts

1 cup chopped carrots (1-inch pieces)

1 cup chopped parsnips (1-inch pieces)

2 tbsp coconut oil, melted

½ tsp each sea salt and ground black pepper

1 cup brown rice, rinsed

2 oranges (NOTE: Zest oranges to yield 1 tbsp zest, then peel and section both.)

1½ tbsp yellow miso

1 tbsp reduced-sodium tamari or soy sauce

1-inch piece fresh ginger, peeled

4 5-oz wild salmon fillets

Preheat oven to 400°F. On a large, parchment-lined baking sheet, toss Brussels sprouts, carrots, parsnips, oil, salt and pepper; spread evenly on sheet. Bake for 30 minutes, stirring halfway.

Cook rice according to the package directions.

Meanwhile, in a blender, place orange zest, orange sections, miso, tamari and ginger; blend until smooth.

Place salmon fillets on a second parchment-lined baking sheet.Transfer about 2 heaping tbsp sauce into a small bowl; brush over salmon fillets. Bake salmon until cooked through and opaque, 10 to 12 minutes.


To assemble, divide rice among 4 bowls. Top each with cooked vegetables, salmon and remaining sauce, dividing evenly.


NOTE: If following our Meal Plan, refrigerate rice, vegetables, salmon and sauce in separate containers. Reheat and assemble when called for.

Courtesy of: Clean Eating, December 2018