* Inspired by Tosca Reno's recipe*
Salmon:
1.Salt and pepper salmon and cook in a skillet with evoo. Flip, cooking for about 6 minutes total
Chutney:
orange
pineapple tidbits with juice
1 red pepper, diced
1/4 red onion, diced
1 jalapeno, seeded, minced
1/2 tbsp roasted garlic
1 tsp ginger
1 TBSP apple cider vinegar
salt, pepper
1 tsp arrowroot
1. Zest orange into saucepan.
2. Peel orange and cut in between membranes, chop orange segments.
3. Add all the ingredients except for arrowroot.
4.Bring to a boil , then reduce heat until soft and flavorful. Stir occasionally, about 20 minutes.
5. In a small bowl, mix arrowroot and 1tsp water. Stir into chutney.
6.Increase heat to simmer and thicken. Remove, then set aside to cool a little.
* Makes a great chutney for any type of meat
Serve over salmon
Coconut Shrimp~ Clean Version:
~ Jumbo Shrimp~ flaked coconut~ 1 egg white~ few tablespoons toasted sesame oil~ bamboo skewers1. Preheat oven to 450 degrees/ Take tails off of shrimp.2. Thread shrimp on skewers. Make sure you thread the fat part and skinny tail so it won't spin when you turn it.3. Mix egg white and sesame oil. Brush on each side of skewered shrimp.4. Spread coconut in a 13x9 pan. Lay skewer on coconut and press to make sure it stays on each side.5. Place skewers on foiled cookie sheet sprayed with olive oil spray.6. Bake for 5-7 minutes or until browned, then turn. Bake for another 2-5 minutes until browned.7. Serve with brown rice and steamed veggie
