Page 194 - 28_Days_of_Clean_Eating.sanet.cd

Spice-Rubbed Salmon with

Gluten-Free
Citrus Salsa and Steamed Dairy-Free

Green Beans

This simple spice-rubbed salmon gets its flavor from cumin and
smoked paprika. It’s topped of with a sweet and tart salsa, a hint of
spice from jalapeño, and fresh cilantro. For a variation, make salmon
tacos with 100% whole-grain tortillas, shredded cabbage, and salsa.

Cooking Tip: This recipe asks you to peel and section the oranges
and grapefruit. With a paring knife, carefully remove the peel and
bitter white pith from the fruit. Then, while holding the fruit over
a bowl to collect the juice, follow the natural sections of the fruit
with the knife, cutting a wedge to release the fruit. This step can
easily be done in advance.

4 skinless salmon fillets 2 oranges, peeled
1 teaspoon ground cumin and sectioned
1 teaspoon smoked paprika 1 ruby red grapefruit, peeled
1 teaspoon salt and sectioned
1 teaspoon freshly ground 1 jalapeño pepper, minced
black pepper Juice and zest of 1 lime
½ pound fresh green ¼ cup extra-virgin olive oil
beans, trimmed 3 tablespoons chopped
fresh cilantro

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets evenly with cumin, paprika, and ⁄ 2 tea-
1
spoon each of salt and pepper. Place the green beans on a large
sheet of aluminum foil; sprinkle evenly with ⁄ 4 teaspoon each of
1
salt and pepper. Fold the aluminum foil to create a packet.
3. Grill the salmon for 3 to 4 minutes on each side or until done.
Grill the green beans for 10 minutes or until crisp-tender.

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Fish and Seafood Dinners 193