What’s for Dinner- Vol3

• Asian Style Salmon

• Coconut Milk Basmati Rice

• Peach Kale Salad

Asian Style Salmon

Ingredients:

• 3 tbsp sesame oil

• 2 tbsp olive oil

• 3 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp maple syrup (or agave, or 1 tsp sugar)

• 1 large garlic clove, minced

• 1½ tbsp toasted sesame seeds

Instructions:
Marinade your salmon with the ingredients (1-6 hour).Bake the marinated salmon at 356°F (180°C) for 20 minutes. Then broil at 392°F (200°C) for an additional 5 minutes to crisp the top.

Coconut Milk Basmati Rice

Ingredients:

• 2 cups basmati rice

• 1 tablespoon coconut oil

• 1 ½ cups water

• 1 ½ cups canned coconut milk

Instructions:

1. Rinse the basmati rice in hot water thoroughly, then drain well.

2. In a medium pot, heat the coconut oil and add the rice. Sauté for a few minutes until lightly fragrant.

3. Pour in the water and coconut milk, stir gently.

4. Cover the pot with a lid and cook on low heat until the liquid is absorbed and the rice is fully cooked.

5. Let it rest for a few minutes before serving.

Peach Kale Salad

Ingredients:

• 1 bunch Kale

• 2 medium ripe peaches

• 1 handful hazelnuts (chopped)

For the dressing:

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• Salt to taste

Instructions:

1. Separate and wash the Kale.

2. Slice the peaches as you like.

3. Roughly chop the hazelnuts with a knife.

4. In a small bowl, mix olive oil, balsamic vinegar, and salt to make the dressing.

5. Combine the kale, peaches, and hazelnuts in a bowl. Add the dressing and toss gently.

6. Serve immediately for the freshest flavor.

Enjoy!