BeSimply…Dandelion Tea + Salmon {Mind You + Food}

by admin
Lemon Rosemary Salmon
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Lemon Rosemary Salmon

Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 2 salmon fillets with skin (½ to ¾ lb = 340 g; ½ to ¾" thickness, skin on), *

  • ¼ tsp kosher salt or Himalayan salt

  • Freshly ground black pepper

     

  • 1 Tbsp all-purpose flour

  • 1-2 Tbsp organic olive oil

  • 1-2 Tbsp unsalted butter

  • 1-2 Tbsp sake (or Chinese rice wine or dry sherry)

  • 1 lemon, sliced

  • Rosemary sprigs

  • Seasonings

  • 2 Tbsp rice vinegar (or Chinese rice wine or dry sherry)

  • 2 Tbsp sake

  • 1 Tbsp honey

  • 3 Tbsp lemon juice

  • Freshly cracked pepper and Himalayan salt

Directions

  • Gather all the ingredients.

  • Combine the seasoning ingredients in a bowl and mix well until the honey is mostly dissolved. Rinse the salmon fillets and pat dry. Season both sides with kosher salt and black pepper.

  • Sprinkle ½ Tbsp of all-purpose flour on one side of the salmon and spread evenly. Flip over and sprinkle the remaining flour on the other side. Gently shake off any excess flour.

  • Directions Step

  • In a frying pan, heat the olive oil and melt the butter over medium heat. Don’t let the butter burn—if the pan gets too hot, reduce the heat or remove it from the heat temporarily.

  • Add the salmon fillets, skin side down (this will be the top when served). Cook for 3 minutes, or until the skin side is nicely browned, then flip. Add lemon slices and rosemary sprigs next to the salmon.

  • Pour in the sake and cover with a lid. Flip the lemon slices and rosemary. Steam the salmon for 3 minutes, or until cooked through. Remove the salmon to a plate.

  • Add the seasoning mixture to the pan and increase the heat slightly. When the sauce begins to boil, return the salmon to the pan and spoon the sauce over the fillets.

  • When the sauce thickens, turn off the heat. Transfer the salmon to plates and serve immediately.

Recipe Notes

  • 1. All-Purpose Flour: Coating the fish with flour locks in flavors and juices. It also creates a crispy texture and helps the sauce adhere nicely.
  • *Vegetarian/Vegan Substation: Cauliflower, Lion’s Maine Mushroom or Cabbage Wedge. Substitute Butter with Sunflower Butter.
  • Serving Suggestion: Pair with steamed brown or white basmati rice and fresh greens (steamed or saute’ dandelions and fennel compliment this recipe).

Dandelion Tea + Greens

If you’re in an area where dandelion greens grow, this is your signal to nourish your liver. You can harvest these in the wild or in your yard; however, ensure the area hasn’t been sprayed with chemicals or impacted by animals. Always clean all parts of the plant thoroughly. Then, you can use them in salads, dishes, and/or teas/beverages.

Here’s a simple way to make a natural electrolyte drink:

  1. In a large pot filled with 1 gallon of clean water, simmer 10-12 washed dandelion roots (cleaned beforehand and roughly chopped) for 3-4 hours.

  2. Then, add a handful of dried hibiscus flowers. Steep while the water cools.

  3. Drain the roots and flowers, and transfer the liquid into a glass container.

  4. Add ¾ cup of freshly squeezed lemon juice, zest from half a lemon rind, and ½ to 1 cup of honey, to taste. Blend well.

  5. You can drink this straight or mix it with fresh, clean water or coconut water.

  6. This will last 2-3 days. It’s a great beverage to enjoy after a long workout, in the morning, or a few hours before bed.

To Be Noted: One size doesn’t fit all. If you’re on medications or other herbal supplements, consult your practitioner or send me a message to verify. Here are some contraindications: antacids, blood-thinning medications (anticoagulants and antiplatelets), diuretics, lithium, ciprofloxacin, and diabetes medications (since the root can lower blood sugar).

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