So yummy! The sweet potatoes are just supposed to be spread on, but I gave it a minute of quick piping to make it cute. The Bison Cottage Pie on page 193 is comfort food at its healthiest. I used the spiralized zucchini modification for the noodles. They are like an effortless deconstructed spring roll. The Vietnamese Charred-Pork Salad Bowls on page 162 were a really yummy and fun dinner. We do, but if you’re new to kombucha, you probably want to give it a sip to make sure you’re a fan before making it into a cocktail. If you love kombucha, you’ll adore the Raspberry-Ginger-Lime Kombucha Cocktails on page 161. This would be a lovely bbq accompaniment with the cider, onion, and dill. The Marinated Cucumber and Onion Salad on page 133 is really refreshing. Great flavor balance with the rich salmon. The garlicky, citrus and chile rub is perfectly complimented by the fruity salsa. The Chipotle-Rubbed Salmon with Jicama-Mango Salsa on page 146 is perfection. And the fritters are so much yummier than English muffins. The Rutabaga Fritter Eggs Benedict on page 54 (Rutabaga Fritters – p 56 and Blender Hollandaise – p 38) make for a really flavorful and decadent brunch. My thoughts and pics of the dishes we’ve tried: Place the fillet, flesh side up, on a foil-lined baking sheet and broil, without turning, for 8 to 10 minutes, until fish flakes easily with a fork.) (Or to broil in the oven: Preheat the broiler on high. The salmon should be flaky and just barely opaque when done.

Close the grill lid and grill for another 3 to 5 minutes. Flip the fillet and reduce the heat to medium. Close the lid and grill for 3 to 5 minutes, depending on the thickness of the fillet. When the grill is hot, place the fillet, flesh side down, on the grill. Store in an airtight container and refrigerate for up to 3 days. Add the lime juice, stir, and season with salt to taste. In a serving bowl, combine the jicama, mango, bell pepper, onion, cilantro, jalapeño, cumin, and chili powder. Set aside at room temperature for 15 minutes. Spread the paste on the flesh side of the salmon fillet in a thin layer. In a small bowl, combine the garlic, oil, lime zest and juice, chili powder, chipotle powder, cumin, and paprika stir to form a paste. Make sure to purchase a skin-on salmon fillet - otherwise it can get messy when the fish starts to cook and flake.ġ½ to 2 pounds salmon fillet, pin bones removedġ tablespoon avocado oil or extra-virgin olive oilġ small jicama, peeled and cubed (about 2 cups)ġ small red bell pepper, stemmed, seeded, and choppedĭry the salmon with paper towels and season evenly with the salt. It also presents beautifully when serving family-style. Grilling an entire salmon fillet and serving with a simple salsa is a great way to feed a small dinner party without spending a lot of time in the kitchen. Chipotle-Rubbed Salmon with Jicama-Mango Salsa GLUTEN-FREE Reproduced by permission of Houghton Mifflin Harcourt. Excerpted from BUCK NAKED KITCHEN© 2020 by Kirsten Buck. It is amazing!! After the recipe, I’ll tell you all about the other dishes I tried in the book. Perfect! I want to share her recipe for Chipotle-Rubbed Salmon with Jicama-Mango Salsa with you. Her recipes are delicious, creative, interesting, nutritious, and many are cozy or decadent. #KirstenBuck KirstenBuck #BuckNakedKitchen #resolutions #Whole30 #hmhco Naked Kitchen is a fabulous book of healthy fare, frequently following Whole30 guidelines, or easy to modify to fit.

Whole 30 mango salsa recipe