Last night’s dinner, baked salmon in white wine and herbs served alongside bok choy sauteed with ginger and green onions, was on the spectacularly delicious side, if I do say so myself.
And pretty!
And healthy!
I loved it. (Kendrick even said he was a fan, which is huge.)
BAKED SALMON IN WHITE WINE & HERBS (serves 2)
What you need:
2 organic salmon filets
Butter
Olive oil
Lemon juice
White wine
Fresh or dried herbs of your choice (I used a Lemon Dill herb mix that I happened to have laying around)
Salt & pepper
What you do:
1. Lay out a large square of aluminum foil, and lightly brush the spot where you’re going to lay the salmon with butter.
2. Set the salmon on the foil and fold up the sides to form a little box with an open top.
3. Drizzle the salmon with olive oil and lemon juice. Pour in a little white wine, then sprinkle over the herbs, salt, and pepper.
4. Place another small pat of butter in the foil box alongside the filet.
5. Close up the sides of the foil and bake in a 400F oven for about 20-25 minutes, or until fish flakes easily.
6. Pour sauce in foil over fish to serve.
BOK CHOY w/ GINGER & GREEN ONIONS
What you need:
6-8 heads of baby bok choy, washed and sliced in half
About 1 oz shaved fresh ginger
About 1 oz chopped green onions
2 thinly sliced garlic cloves
2 tbsp macadamia nut oil (or oil of your choice)
1 tbsp lemon juice
1/2 tsp soy sauce
Salt & pepper
What you do:
1. Heat the oil in a large pot or wok. Add the bok choy and garlic and saute, stirring constantly, until leaves have just begun to wilt (about 4 minutes).
2. Add the rest of the ingredients and continue sauteing an additional 3-4 minutes. Season to taste with salt and pepper.
