Clean Eating




Bold flavors of smoky chipotle and sour tamarind star in this superquick salmon dish. Keep the coleslaw as simple or complex as you like. Ours contains cabbages, carrots, edamame and fresh herbs.

2 canned chipotle chiles, divided 1 tbsp jarred tamarind purée 1 tbsp minced ginger 1 tbsp raw honey, divided 1 tsp toasted sesame oil 1 tsp sea salt, divided ¼ tsp ground black pepper, divided 4 4-oz wild-caught salmon fillets, patted dry 1 tbsp avocado oil ½ cup avocado oil mayonnaise (TRY: Chosen Foods 100% Avocado Oil Based Classic Mayo) 1 lime, zested and juiced 6 cups coleslaw mix

1. Preheat oven to 400°F.

2. In a small food processor, combine one-half of chipotle chiles, tamarind, ginger, one-half of honey and sesame oil. Blend until smooth. Season with one-half each of salt and pepper.

3. Season salmon with remaining one-half each of salt and pepper. Brush tamarind mixture over salmon. Heat a large ovenproof skillet (preferably cast iron) on the stove top on medium-high. Add avocado oil; gently swirl to cover surface. Place salmon, skin side down, in skillet; cook 2 minutes. Transfer skillet to oven and roast until fish is cooked to desired doneness, 3 to 5 minutes, until opaque and flakes easily with a fork.

4. Meanwhile, wipe out the food processor. Add remaining one-half of chiles, mayonnaise, lime juice, zest and remaining one-half of honey; process until smooth. To a large bowl, add coleslaw mix; add dressing and toss to coat. Divide coleslaw evenly among plates and serve with fish.

PER SERVING (¼ of recipe): Calories: 434, Total Fat: 31 g, Sat. Fat: 5 g, Monounsatu­rated Fat: 20 g, Polyunsatu­rated Fat: 5 g, Carbs: 15 g, Fiber: 3 g, Sugars: 8 g, Protein: 24 g, Sodium: 777 mg, Cholestero­l: 83 mg

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