Surf and Turf Dinner

Usually Surf and Turf means seafood and steak. We had seafood and chicken instead, it was so good I just had to share. On the menu: Honey-glazed Salmon, Asparagus and Tomka (Coconut Chicken soup).

A little citrus was used in all of the dishes so they complemented each other very well.

Honey-glazed Salmon (by Bob Martin)
Salmon Fillets
Sea Salt
1 stick of Butter
3 tsp Honey
Lemon

Pat a little sea salt on the fillets and grill until done to your liking. While the Salmon is cooking melt the butter add the honey and simmer to make the glaze. Squeeze some lemon into the glaze and top the cooked fish. Finish the top with lemon slices.

Asparagus
Slender fresh Asparagus
Olive Oil
Lemon Pepper

Trim the tough part of the stalk from the asparagus and place into a roasting pan. Drizzle with olive oil and sprinkle lemon pepper all over. Toss to cover well, then roast the vegetables in a 400 degree oven until tender, about 25 min (watch carefully, do not burn!)

Tom Kha (Coconut Chicken Soup)
2 pounds chicken, cut into bite size pieces
2 Tbs coconut oil (you can use butter)
6 Green Onions, slice thinly (trim roots from bottoms and use entire stalk)

1 Tbs. Turmeric

2 Tbs. Ginger, Fresh Grated
1 cup water
1 tsp. Sea Salt
2 - 14oz cans coconut milk
1 cup Snow Peas, cut in half
1 cup Carrots, sliced thinly
1 cup Mushrooms, sliced
4 Tbs. Fish Sauce
1 tsp. Cayenne Pepper (add more if you like it spicy!)
1/4 Lime Juice, fresh squeezed

Saute the chicken in the coconut oil until no longer pink, add the green onion and saute 2 minutes longer. Add turmeric, ginger and salt. Stir well, make sure all the chicken is coated with the spices.   Add water and bring to a boil. Add the coconut milk, just before it returns to a full boil lower the heat and simmer until the chicken is tender (about 30 min). Turn heat up to medium and add vegetables, fish sauce and cayenne pepper, cook (do not boil) until veggies are tender (about 10 min) then add the lime juice.

This dinner served 6 with leftovers. Enjoy, but be careful you just might stuff yourself.

Roasted Broccoli, Squash, Onions & Carrots

 I'll admit that I never really liked broccoli. I would eat it of course, I just never really liked it. That is before I started roasting it. I am in favor of making sure you have raw fruit and vegetables in your diet but there is something to be said about cooking food. And your cooking method can really make a difference.




 Roasted Broccoli

3 bunches of fresh broccoli
3 cloves of raw garlic, pressed
olive oil
sea salt
black pepper

The roasted broccoli was simple to prepare. Preheat your oven to 425 degrees F. Rinse the broccoli. Cut the florets off of the broccoli stalks and place in a bowl, cut the tender part of the stalk into pieces and add to the florets.  Add pressed garlic and toss. Place in a roasting pan that has been sprayed with oil and drizzle olive oil over the broccoli. Sprinkle with a little sea salt and black pepper and roast for 25 minutes or until the edges get a little crispy and enjoy. I have also done this with frozen broccoli, you follow the same process and don't worry about defrosting it first. Be careful not to burn it, the pieces are smaller in the bag.  You can follow this method for a variety of vegetables, the only thing you may change is the seasonings and the length of time you roast.

I served this with Squash, Onions and Carrots.

1 - 32 oz bag of frozen yellow squash
3 large carrots
1 large yellow onion, sliced
1 TBSP virgin coconut oil
2 tsp cardamom
2 tsp sea salt
black pepper to taste

Slice the carrots and cook for 5 minutes in coconut oil, add onion slices and saute for 3 more minutes. Dump the bag of frozen squash on top, turn heat down and place lid on pan. Allow the squash to steam until completely defrosted. Take off the lid and turn up the heat to reduce the liquid in the pan. Add spices and cook until the squash starts to brown a little.

This meal served 4 with no leftovers.