Tuesday, November 12, 2013

Clean Feasting: Honey-glazed salmon, baked potatoes with CLEAN FRIED OKRA

 This. Supper. Was. Everything. Look, 4 years in Georgia was enough to get me hooked on fried okra and I miss it every day, but this little experiment yielded something just as amazing as that greasy fattening mixture. Here is the step-by-step for each part of the supper:

Honey-Garlic Glazed Salmon
Servings: 2
Prep Time: 5 mins
Cook Time: 10 mins

Ingredients
  • .75 lb salmon ($7.00)
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons honey

Leave the silver-skin part on the salmon and season evenly on both sides with the salt and pepper. Set the salmon, silver-side down, on a frying pan over medium heat. Let it sit on the pan until the whiteish brownish color gets about halfway up the salmon (see pix). Now flip the salmon with a spatula. At this point, remove the silver skin. Brush on the honey and sprinkle the garlic salt on top and allow to cook the rest of the way through. And that's it!
Placing it in the pan and waiting for the whiteish color to show up

See the white-ish color? Once it is about halfway up the thickness of the salmon, flip it, remove the silver and add the honey.


CLEAN OVEN BAKED OKRA!!!
Servings: 4
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients
  • 1 bag of frozen okra ($2.00)
  • 1/2 cup stone ground corn meal ($.50)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 3 sprays canola cooking oil
  • 1 ziploc freezer bag

Preheat oven to 400 degrees. Coat the inside of the bag with cooking spray. Dump the okra into the bag, shake it up well and let it set for about 5 mins. While it's setting mix together the corn meal and seasonings. Add the cornmeal mixture into the bag and shake really well, until the okra is coated. Allow to set about 10 mins. Pour the contents of the bag onto a foil-lined baking sheet and cook in the oven for 20 minutes. The coating should be nice and crunchy. Yall, I died when I tasted these.









Baked Potatoes:
Servings: 2
Prep Time: 2 mins
Cook Time: 1 hour

Ingredients:
  • 2 russet potatoes ($1.00)
  • 2 Tablespoons Greek Yogurt ($.50)
  • 1 teaspoon sea salt

Stab the potato all over with a fork (this allows them to steam)- I stabbed mine about 12 times each. Wrap the potatoes in foil and bake for an hour. Cut down the middle and top with Greek Yogurt (just as good as sour cream!) and sea salt.

4 comments:

  1. We tried it with baked sweet potato and found the mix of tastes a great complement to each other. Moving from the buttery yam to the baked okra (ours was chopped fresh), then to the salmon seemed to bring out the unique tastes threaded through each. The chef de la maison here at Casa Tempo laid on a bunch of fresh pink grapes that were a great palate cleanser after a circuit of the plate.

    This preparation really tasted like food! Close to the source, fresh and delightfully varied. The grapes with a good Edam cheese would have been a great finish, like the French do.

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    Replies
    1. awesome! glad you enjoyed- I want to try the pink grapes! Thanks for following, raj (:

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