My New Year started with a lovely trip on the luxury motor yacht SOLEADO. The chef, Nicole Short, prepared a healthy recipe to help keep up our good eating resolutions. We trust you enjoy it too…
CAULIFLOWER ‘COUSCOUS’ with CAJUN COCONUT CHICKEN
Prep time: 20 minutes. Cooking time: 10 minutes. Serves: 4
4 boneless chicken breasts
1 cup coconut milk
(if you would like to save time you can use a premade)
½ tsp salt
½ tsp garlic powder
1 tsp paprika
½ black pepper
1 tsp onion powder
1 tsp dried thyme
Cajun spice: mix all dry ingredients together. Season the chicken with Cajun spice. Heat a skillet and sauté chicken on each side for 5 minutes. Add the coconut milk and let simmer until cooked.
1 tbsp coconut oil
½ cup coconut milk
¼ tsp turmeric
½ tsp dried cilantro
1 tsp curry powder
Pinch of salt
1 medium head of cauliflower (about 3 cups, when pulsed)
1 (15 oz) can chickpeas
Handful of cherry tomatoes, quartered
1 cucumber, diced
½ cup crumbled feta cheese
Juice of 1 lemon
1 tbsp Extra Virgin Olive oil or to taste
Salt and pepper
1/2 cup toasted pine nuts
Make your sauce by stirring together the coconut oil, coconut milk, turmeric, cilantro, curry powder and pinch of salt. Pulse the cauliflower in a food processor until it is the size of couscous.
Place in a bowl and add the sauce, chickpeas, quartered cherry tomatoes, diced cucumber and feta cheese, season to taste with lemon, oil, salt and pepper and lastly add your toasted pine nuts.
Note: Place chicken and ‘couscous’ decoratively on each plate, maybe with an edible orchid!
Note: The ‘Couscous’ may also be served with the recipe below
15-MINUTE SALMON WITH TOMATO SALSA
Prep time: 10 minutes. Cooking time: 5 minutes. Serves: 4
4 (6-oz) pieces of salmon fillet
1 tbsp fresh lemon juice
Freshly ground sea salt and pepper, to taste
(If you would like to save time, you can use your favorite prepared salsa)
1 large fresh ripe tomato, diced small
¼ cup finely minced onion
3 medium cloves garlic, pressed
1 tbsp minced jalapeno pepper, or to taste
1 tbsp minced fresh ginger
1 tbsp coarsely chopped pumpkin seeds
¼ cup chopped fresh cilantro
2 tbsp lemon juice
1 tbsp extra virgin olive oil
Salt and pepper to taste
To Quick-Broil preheat broiler on high and place a cast iron skillet under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 1 tbsp fresh lemon juice and a little salt and pepper. (If you Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.) Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness).
SALSA: Combine all Salsa ingredients and spoon over salmon.
Another serving suggestion: Serve Salmon with Brown Rice or the Cauliflower “Couscous”
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.comor email: [email protected]