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Story - Food

Jan 12, 2018 11:07 AMPublication: The East Hampton Press & The Southampton Press

Recipes For Clean Meals To Stay Energized And Satisfied

Jan 15, 2018 10:46 AM

Hit reset now with clean meals for dinner that will keep you energized and satisfied. You can make them during the week in an hour or less.

This easy dinner of seared salmon is rich with omega-3 fatty acids, which are known to slow cognitive decline and reduce Alzheimer’s risk. The kale, spinach, apple and avocado base delivers folate, which helps produce neurotransmitters, chemical messengers in the brain that are critical to thinking and a positive mood. It’s a powerfully delectable meal.

Mussels and Manila clams are my two favorite shellfish. They taste sweet and they are small enough to eat in one bite. This light tomato sauce with immune boosting garlic and red pepper flakes increases the flavor without extra calories. Use thick slices of crusty rustic bread that has big airy gaping holes inside that the toppings can fall through for this sustaining dish.

Add fresh fruit for dessert and a starter of baby arugula and Belgium endive salad with pear infused white balsamic vinegar and extra virgin olive oil for company. Bon appétit!

Spicy Mussels 
And Manila Clams On Toast(Serves 4)About 3 tablespoons avocado oil

2 ounces Canadian bacon, chopped

4 cloves garlic, minced

2 large shallots, chopped

Sea salt and freshly ground black pepper

2 cups dry vermouth (or dry white wine)

1, 14-ounce can unsalted fire-roasted diced tomatoes

1 bay leaf

Several pinches red pepper flakes

About 1/4 cup torn fresh basil leaves

2 or 3 sprigs fresh thyme

2 pounds mussels, scrubbed and debearded

2 pounds Manila clams or cockles, scrubbed

8 thick slices of quality French boule (or your favorite rustic bread)

Small bunch flat leaf parsley leaves, for garnishTo prepare:In a large heavy casserole dish over moderate-high heat, heat the oil, add Canadian bacon and sauté until crisp, about four to five minutes.

Add garlic, shallots and salt and pepper and sauté about two minutes.

Add vermouth, tomatoes, bay leaf, red pepper flakes, basil and thyme. Bring to a boil, reduce the heat and simmer to blend the flavors, about five minutes. Taste and adjust the seasonings. Can be done ahead up to this point, held on top of the stove until just before serving.

Meanwhile scrub clams and mussels, pull and remove the beards of each mussel and rinse under cold running water and drain.

Toast the bread, brush with oil if desired and place one slice in the center of each shallow soup bowl and keep warm in turned-off oven.

Bring the sauce to a boil, add clams and mussels, stir, bring back to a simmer, cover the pot, and cook, check after a couple of minutes.

Remove the mussels and clams with a slotted spoon when they open and transfer them to a bowl. Discard any that are not open after about seven minutes.

Discard the bay leaf and thyme sprig.

Divide the mussels, clams, and broth among the warm soup bowls, top with parsley and serve at once.Seared Salmon With Kale, Spinach, Apple And Avocado(Serves 4)For the sauce:2 tablespoons extra virgin olive oil

2 slices quarter-size slices of peeled fresh ginger, minced

2 to 3 teaspoons curry powder, to taste

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

Juice of half a lime

1 teaspoon raw honey or more to taste

Sea salt and freshly ground black pepper to taste

2/3 cup plain non-fat yogurt

4, 4- to 5-ounce fillets of wild caught salmon, with skin

1 bunch Lacinato kale, washed, tough stems removed and leaves chopped

1 bunch fresh spinach, thoroughly washed and spun dry and roughly chopped

1 Granny Smith apple, cored and chopped, rolled in lime juice

1 avocado, pitted and chopped, rolled in lime juiceTo prepare:In a food processor or blender, add oil, ginger, curry, turmeric, coriander, lime juice, honey, salt and pepper, and yogurt and blend until smooth. Taste and adjust the seasonings and set dressing aside.

Meanwhile, prepare kale, spinach, apple and avocado and set aside in separate dishes

Just before serving, in a heavy dry skillet over high heat, scatter coarse salt over the bottom and heat the pan.

Sprinkle pepper on the flesh side of the salmon.

Place salmon skin-side down in hot skillet, pressing down firmly on top with a metal spatula until the skin is set and cook until dark brown, about three to four minutes. Flip the fillets over and cook until done according to personal preference, about two minutes longer for medium. Transfer to a warm plate.

With paper towels, wipe out the excess salt in the pan, leaving the salmon flavor in the skillet. Set the pan back over high heat; add a few drops of oil, the kale, and spinach and sauté, stirring constantly until the greens are partially wilted.

Immediately transfer the greens to a large platter, drizzle about 5 or 6 tablespoons of dressing over the greens, add apple and avocado, and toss well. Arrange the salmon on the greens and spoon about 1 tablespoon of dressing over each fillet. Serve at once.

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