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It’s time to get back to balance! Balance your meals by incorporating a combination of fiber, protein, healthy fats and complex carbohydrates for optimal satiation. Aim for three to six ounces of protein, one to two servings of healthy fats and one serving of complex carbs to create a macro meal. Join Rorie’s Back to Balance Challenge and take on a new simple healthy habit! And watch more of Rorie on Living Full ‘n Free!
2 pounds salmon, skinned and cut in cubes
2 large Japanese sweet potatoes baked as chips (use this recipe)
4 cups spring mix greens
2 cups curly kale, torn in pieces and massaged to soften
1-2 watermelon radishes, sliced thin, preferably on a mandolin
1 cup shredded carrots
1 cup shredded purple cabbage
8 shiitake mushrooms, sliced
1/4-1/2 cup chopped scallions
1/2 cup chopped scallions
3 cubes Gefen Frozen Garlic
1 cube Gefen Frozen Ginger
juice of 1 fresh squeezed lime
1/2 cup coconut aminos
1/3 cup rice vinegar (or Tuscanini Apple Cider Vinegar)
2 tablespoons Gefen Sesame Oil
1 and 1/4 cups Gefen Olive Oil
1 tablespoon salt
1/2 teaspoon black pepper
Preheat the oven to 375 degrees Fahrenheit.
Rinse and slice the yams very thinly (about 1/8 inch).
Line two or three REAL metal (very important) cookie sheets with Gefen Easy Baking Parchment Paper (disposable pans will produce soft chips that don’t crisp up; parchment paper helps absorb moisture in baking and keeps chips from sticking to the pan) and lay out the yams in a single layer leaving a bit of space between each one – make sure none are overlapping. Spray with oil and season with salt.
Bake for 30 minutes and then remove any slices that look baked completely, as some parts will bake faster than others. Flip the rest and continue to bake until desired crispness is reached.
Combine all dressing ingredients. Measure out 1/4 cup for marinating, and set the remainder aside. Marinate cubed salmon in the dressing for at least 15 minutes.
Preheat oven to broil. Place salmon cubes on a baking sheet, spaced apart, and broil for eight to 10 minutes.
In the meantime prepare salad ingredients. Add warm chips and fish and toss with desired amount of dressing.
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This looks really great. Here we do only have fresh garlic and ginger, so I will figure out how much. I love both ingredients, so I will have quite a bit.
Can I use an immersion blender for the dressing? Besides for a way easier cleanup, I trade rories Succos fall salad dressing from last year, and although it was delish, it squirted out of the Top edges of my cuisinart food processor between top and the lid after it was tightly fastened… this is the one I have:
https://smile.amazon.com/Cuisinart-DFP-14BKSY-Custom-14-Cup-Processor/dp/B077KR1RXV/ref=sr_1_10?crid=V801G8AIBTPU&dchild=1&keywords=cuisinart+food+processor+11&qid=1602775520&sprefix=Cuisnart+food+proce%2Caps%2C234&sr=8-10
Also I’m assuming will also be good as grilled chicken salad instead of salmon, right?
Yes, you can definitely use an immersion blender instead (that’s what I personally do many times) and you can also replace salmon for grilled chicken.