Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Firecracker Salmon

Servings: 4

Ingredients

For the salmon:

  • 1 ½ pounds salmon

  • 2 tablespoons avocado oil or olive oil

  • 2 tablespoons Tamari sauce

  • 2 tablespoons balsamic vinegar

  • 1/2 tablespoon honey

  • 3 cloves garlic, finely minced

  • 1 teaspoon red pepper flakes

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon freshly grated ginger

For the peach salsa:

  • 1 avocado, diced

  • 1 peach, diced

  • 3 tablespoons finely diced red onion

  • 1 jalapeño, seeded and diced

  • 2 tablespoons finely diced cilantro

  • 1 lime, juiced

  • Salt & freshly ground black pepper, to taste

Directions

  1. Make your salmon marinade: In a small bowl whisk together avocado oil, Tamari sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

  2. Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour

  3. Dice all of the fruit small enough so that you can scoop it onto a chip, but not so small that the fruit all blends together.

  4. If you like spice, feel free to leave the seeds in your jalapeño or even add a habanero! To keep the salsa mild, de-seed your jalapeño or leave it out.

  5. Be sure that your fruit isn’t overly ripe as it will result in mushy salsa.

  6. Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a full meal.





Recipes

49 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
07.31.2025

Broccoli Onion Omelette

Servings: 1, Prep Time: 5 min, Cook Time: 10 minIngredients3 large [150 g] Egg1 cup chopped [91 g] Broccoli0.5 onion [55 g] Yellow Onions1 tbsp [12.8 g] Clarified Butter Ghee1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)DirectionsWash and cut the broccoli into bite size pieces.Chop the onion into a fine dice and set aside.In a skillet on medium heat, add the ghee and saute the broccoli and onions for 4-5 minutes.Crack the eggs into a bowl and mix well, seasoning with salt and pepper to taste.Pour the eggs into the skillet and cover with a lid. Cook for 5 minutes. Enjoy!Nutrition InfoCalories: 389, Fat: 28g, Carbs: 12g, Protein: 22g, Fiber: 3g, Sugar: 7g

07.26.2025

Shrimp and Zoodles

Servings: 1, Prep Time: 5 min, Cook Time: 15 minIngredients4 oz [113.6 g] Shrimp (Prawns)3 cup [255 g] Zucchini Noodles1 small [43 g] Shallot2 clove [6 g] Garlic1.5 tbsp [19.2 g] Clarified Butter Ghee0.5 cup [72.5 g] Green Peas4 sprigs [4 g] Parsley1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)1 tsp [4.7 g] Lemon JuiceDirectionsPat the shrimp dry and season with salt and pepper to taste. Set aside.In a skillet, add half the ghee in the pan and sear the prawns for 1-2 minutes per side. Remove from heat and set aside.Chop the shallot and garlic into a small dice.Heat a pan to medium heat and add the remaining ghee and saute the shallots and garlic for 5 minutes.Add the zucchini noodles and peas, cook for 1 minute.Add the shrimp and turn off the heat.Finely chop the parsley and add to the dish. Squeeze a little fresh lemon juice and enjoy!Nutrition InfoCalories: 404, Fat: 21g, Carbs: 30g, Protein: 25g, Fiber: 8g, Sugar: 14g

07.24.2025

Kale, Apple and Chicken Salad

Servings: 2, Prep Time: 5 min, Cook Time: 0 minIngredients8 leaves [120 g] Kale1 medium (2-3/4" dia) (approx 3 per lb) [138 g] Honeycrisp Apples1 tbsp (packed) [15 g] Feta Cheese3 medium piece (yield after cooking, bone removed) [186 g] Rotisserie Chicken1 tbsp [14 g] Olive Oil0.5 tbsp [7.5 g] Apple Cider Vinegar3 tbsp [21 g] Pumpkin SeedsDirectionsChop the kale and add to a bowl.To make the dressing, add the olive oil, apple cider vinegar, and a dash of salt and pepper to a small bowl and whisk. Pour over the kale and toss to combine.Top the kale with the apple slices, feta, pepitas and chicken.Nutrition InfoCalories: 436, Fat: 27g, Carbs: 16g, Protein: 32g, Fiber: 2g, Sugar: 7g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*