Ingredients
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Fish
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2(4 oz) Fresh salmon pieces
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1 Tbsp(15 mL) Olive oil
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Course sea salt to taste
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5California Prunes
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1 tsp(5 mL) Fresh ginger
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3 Tbsp(45 mL) Light soy sauce
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1 Tbsp(15 mL) Olive oil
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1 tsp(5 mL) Sherry vinegar
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½ tsp(2.5 mL) Sesame seed oil
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2 Tbsp(30 mL) Rice wine vinegar
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1 Tbsp(15 mL) Orange juice
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Beet Salad
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3Medium cooked beets
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2 tsp(10 mL) Olive oil
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1 cloveGarlic, minced
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Orange zest
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Instructions
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For the sweet & sour sauce: Add all ingredients to a blender and puree.
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For the beet salad: Dice beets into cubes, mix with olive oil, garlic and orange zest.
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Preheat oven to 425 F (215 C). Place salmon on non-stick pan and cover with sauce.
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Bake in oven for 8 to 10 mins. until cooked through.
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