Issue 87: Protein Power

Salmon with Roasted Asparagus
Serves 4

Ingredients:
4 wild salmon fillets
1 pound of asparagus, cut in one-inch pieces
2 Tablespoons organic extra-virgin olive oil

Sauce Ingredients:
1 Tablespoon olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons red onion, minced
1 Tablespoon chopped capers
½ teaspoon lemon peel, grated
1 Tablespoon fresh thyme, chopped

Directions:
Preheat oven to 450 degrees. In a baking dish, place the asparagus in an even layer—drizzling with olive oil to coat. Sprinkle with salt & pepper to taste. Place salmon fillets on the asparagus layer; sprinkle with salt & pepper. Bake for about 20 minutes or until salmon is opaque in color. While the salmon and asparagus are baking, mix all the sauce ingredients together in a small bowl. After the salmon & asparagus are done baking, transfer them over to a serving plate; drizzle with sauce. Serve.

Source: Extraordinary Health Team

Chicken Supreme Salad
Serves 1

Ingredients:
1 oz. extra-virgin olive oil
2 oz. fresh green onions
2 oz. carrots
2 oz. red peppers
2 oz. apple
3 tablespoons balsamic honey Dijon dressing
3 oz. cooked and pulled chicken
1 cup chopped romaine lettuce
1 cup mixed field greens
2 oz. pecans
2 oz. white cheddar cheese
¼ oz. sunflower sprouts
1 orange, sliced

Directions:
In a large sauté pan with the oil, sautée all vegetables, the apples, and chicken (sliced 1/4-inch thick) for 2-3 minutes. Add the dressing and continue to sautée one minute, tossing well. In a large salad bowl, place the romaine lettuce first, then the mixed field greens on top of the romaine lettuce. Do not mix. Add the sautéed vegetables and chicken to the top of the lettuce. Add cheese and pecans to the top of the vegetables. Place orange slices cut in half on the side of the bowl. Add sprouts.

Source: James Thomas of R. Thomas Deluxe Grill in Atlanta

Stuffed Free-Range Turkey Breast (With Sautéed Vegetables)
Serves 6-8

Ingredients:
2 boneless, skinless turkey breasts (preferably organic)
1/3 cup chopped mixed nuts
1/3 cup corn meal or spelt flour
2 organically raised eggs and 2 Tablespoons cold water, whisked together
1 Tablespoon Herbamare
1 Tablespoon garlic, very finely chopped
½ Tablespoon oregano
½ Tablespoon rosemary
½ teaspoon powdered sugar
1 cup orange juice
1 cup chicken stock

Directions:
Combine herbs and spices. Slice turkey breasts down the middle to open (butterfly style). Place each one between plastic wrap and pound with meat mallet without tearing meat. Season with mixed herbs and spices. Allow to marinate for 2 hours. Then add sautéed veggies, using the recipe below:

Sautéed Veggies

Ingredients:
1 Tablespoon coconut oil
½ cup onion, thinly sliced
1 cup mixed green and red bell peppers
½ cup thinly sliced carrots
1 teaspoon Herbamare to season veggies

Directions:

Sautée veggies in coconut oil; cool. Put 1 Tablespoon of sautéed vegetables in between each turkey breast and roll up. Dip turkey in egg wash, corn meal, and nuts. On well-greased baking sheet, bake at 325 degrees for 25-35 minutes. Rest at room temperature for 10 minutes before slicing diagonally. Spiral glaze lightly with warm sweet and sour tropical sauce. Combine herbs and spices. Loosen skin; rub season mix on meat. Cover turkey completely with herbs and spices. Marinate 5-7 hours. Bake turkey at 325 degrees for 20 minutes uncovered, basting with chicken stock. Cook additional 20 minutes covered. The internal temperature should be 165 degrees. Allow 15 minutes before slicing into cubes.

Source: Sheila Barcelo of Eden’s Gourmet in Central Florida