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Issue 173: Surf & Turf






Herb-Baked Wild Salmon

Herb-Baked Wild Salmon
Serves 4

Ingredients:
4 6-ounce pieces of wild salmon
1 Tablespoon Trocomare or other mixed spice blend seasoning
1 teaspoon tarragon (dry)
1 teaspoon coriander crushed seeds
juice of 2 lemons
2 Tablespoons of pasture-raised butter

Directions:
Marinate fish in herbs, spices and lemon juice for 1-2 hours. Sear in hot butter, 2 minutes on each side. Finish in oven 5 minutes at 385° F.

Recipe courtesy of Sheila Barcelo of Eden’s Wellness Lifestyle in Lakeland, Florida

 

 


Cajun-Style Salmon

Cajun-Style Salmon
Serves 4

Ingredients:
4 6-ounce wild Alaskan salmon fillets
1/3 cup of cultured butter
2 garlic cloves, minced
2 Tablespoons Cajun blackened seasoning
1 teaspoon Tabasco sauce
1 teaspoon oregano
2 teaspoons pepper
1 Tablespoon chili powder
½ cup lemon juice
¼ cup of Worcestershire sauce
2 lemons, sliced in half

Directions:
In a large skillet, melt butter over medium-high heat. Stir in the garlic and Cajun seasoning and cook for about 2 minutes, stirring constantly. Remove from heat and set aside on the stovetop. In a medium bowl, mix together the remaining ingredients, except for the lemon slices. When mixed, pour into the skillet with the Cajun and garlic mixture. Cook for 3 minutes, stirring continuously. Add salmon fillets and cook for 10 minutes per inch of fish thickness (measured at the thickest part) or until fish just flakes when tested with a fork. Squeeze lemon juice from sliced lemons over the salmon, and serve immediately.

Recipe courtesy of Extraordinary Health Team


 


Beef Cevapcici


Beef Cevapcici
Serves 6 to 8

Ingredients:
2 pounds organic grassfed ground beef
1 egg, slightly beaten (pastured, organic)
4 Tablespoons beef broth
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
1 garlic clove, crushed
1 teaspoon paprika
1 Tablespoon marjoram
½ teaspoon Tabasco sauce

Directions:
In a large mixing bowl, combine all ingredients and mix together thoroughly. Next, form the beef mixture into sausage shapes about 1 inch thick and 4 inches long. Cook slowly until well-cooked on a grill or under a broiler, turning often to make sure they’re cooked through. Serve.

Recipe courtesy of Extraordinary Health Team

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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