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299
yields 8 servings
yields 10 patties
chicken & fish mains once. Combine with the dry ingredients. the baking powder, paprika, and salt. en, turning once. ground chicken. Form patties. pepper. 3. Dip the chicken into the batter and fry until golden, turning 2. In a separate bowl, beat the eggs and add the oil and water. 1. In a medium bowl, combine the potato or tapioca starch with 3. In a frying pan, heat the olive oil and fry the patties until gold- 2. In a large bowl, combine the caulifl

yields 8–10 servings
SIDE OF SALMON WITH LEMON DILL PESTO
This gourmet fish dish is ideal for a buffet-style meal. If you don’t have celery salt available,
substitute with 1 teaspoon celery seed. The fish is best if allowed to marinate overnight, so
plan ahead.

1 skinned side of salmon 1. Lightly sprinkle both sides of the salmon with salt, garlic pow-
yields 6 servings ½ teaspoon salt der, and pepper.
1 teaspoon garlic powder 2. In a small bowl, combine the mayonnaise, maple syrup, mus-
1/8 teaspoon ground black pepper tard, garlic, Celery Salt, and paprika. Spread the mixture onto
GINGER-FLAVORED ½ cup mayonnaise both sides of the salmon. Cover and refrigerate overnight.
GRILLED CHICKEN ¼ cup maple syrup 3. Preheat the oven to 400 ˚ F. Line a 10x15-inch baking pan.

1 small onion, grated 2 tablespoons mustard 4. Place the salmon in the lined baking pan. Bake covered for 20
½ cup Bragg liquid aminos 3 cloves garlic, crushed minutes. Uncover and bake for an additional 20 minutes.
Juice of 2 lemons 1 tablespoon Celery Salt (p. 107) 5. Serve the salmon on a bed of lettuce. Drizzle with the pesto.
1/3 cup oil 1 teaspoon paprika
2 tablespoons maple syrup 1 recipe Lemon Dill Pesto (p. 164)
1 tablespoon minced ginger
2 cloves garlic, crushed yields 8–10 servings
6 chicken cutlets TANGY FISH SALAD
A refreshing alternative to the old tuna fish salad standby. The vegetables give color and
1. In a small bowl, combine the on- amazing flavor. For best results, use the freshest fish available rather than frozen.
ion, Bragg liquid aminos, lemon
juice, oil, maple syrup, ginger, and 2 pounds flounder, sole, or tilapia DRESSING
garlic to make a marinade. 2 Kirby cucumbers, unpeeled and ¼ cup xylitol or sugar,
2. Add the chicken cutlets and re- minced or a pinch of stevia
frigerate for 4–6 hours or over- 5 red radishes, minced 2 tablespoons vinegar
night. 1 small red onion, minced or fresh lemon juice
3. Preheat the grill on high heat. 2 large steak tomatoes, chopped ¾ cup mayonnaise
Grill each cutlet for 5 minutes. 8–10 sour pickles, diced 1 teaspoon salt, or to taste
Serve hot.
1. Boil the fish in water, uncovered, for 25 minutes. Drain well.
2. Crumble the fish and toss with the cucumbers, radishes, onion, tomatoes, and pickles.
3. Prepare the dressing: Combine the sweetener, vinegar or lemon juice, mayonnaise, and salt and
pour over the salad.

Tempura-Fried Chicken
298 HEALTHY EVER AFTER with). Form the fish mixture into 6 rolls and wrap in the baking paper, candy style. Tuck the sides under and freeze. and potato starch. Reduce the speed and mix for another 5 minutes. onions, eggs, and sugar on high speed for 5 minutes. 5. When ready to prepare the fish, cook in the stock for 2 hours. 4. Crumble 6 sheets of baking paper under running warm water (this softens the baking paper so it

295

ready to prepare the fish, cook the logs in the stock for 2 hours.
garlic, celery, and sweet potato into a cooking bag.) Fill with water to cover the vegetables and bring to a boil. When

work with). Form the mixture into 2 logs and wrap in the baking paper, candy style. Tuck the sides under and freeze.

(Adding the salt at the end gives the fish rolls a more firm texture.)

high speed for 10 minutes.

(mixed white and pike)

(optional)

yields 6 logs