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Broiled SalmonDysfunctional Chef: Broiled Salmon with Mango Jalapeno Mint Salsa


posted by Janice Taylor, Editor | 7:56am Friday November 4, 2011


Christianne Klein, author extraordinaire, Edward R. Murrow award-winning journalist, television host and former national news anchor for ABC News; she who has appeared on numerous television programs, cooking her favorite healthy recipes, and also worked alongside Chef Emeril Lagasse on an episode of his show “Emeril Green;” she who is known for growing and cooking with her own fresh herbs, has compiled her favorite recipes into her latest and greatest, most amazing cookbook: Christianne’s Herbal Kitchen: Fresh Herb Recipes for Body and Soul. 


 


Why do I love, love, love this cookbook?  I’ll tell you why!!!


1.   Christianne’s Herbal Kitchen: Fresh Herb Recipes for Body and Soul is overflowing with healthy, delicious and easy enough to make recipes.  Easy enough?  That means that this Dysfunctional Chef (that’s me) can handle the ingredients.  There aren’t too many and I know what they are!!!  Thank YOU, Christianne!


2.  I adore HERBS!!!  It is one of my goals (once I have a real garden; which may be coming sooner than later … more on that another post) to grow my own herbs.  An herb garden.  Doesn’t that sound lovely?!  Oh yes, herb gardens.  The smell alone!  Can’t wait!!!


3.  The book is a PRETTY Feel Good Book!!!  I do believe that a book should be pretty and feel good!  Feel good as in when you hold it, it feels good.  The pages are nice to touch. You know?  And also the book makes you ‘feel good.’


And NOW the recipe that you’ve been salivating over!  Followed by a Beauty Tip (WOW!!! COOL!) and an Extra Virgin Note (I know you’ve been wondering, as I have I about the EXTRA part of Extra Virgin.  I mean, if you are a Virgin, can you be ‘extra virgin?’)


 


Broiled Salmon with Mango Jalapeno Mint Salsa  by Christianne Klein, author of Christianne’s Herbal Kitchen: Fresh Herb Recipes for Body and Soul


 


This dish has such a delicious combination of flavors. The fresh mango, mint and cilantro add a tasty herb sweetness to the salmon while the jalapeno adds just the right amount of heat. If you don’t like salmon, use the mango salsa on chicken, instead.


 


Serves 4


1 large mango, peeled and diced

2 tomatoes, seeded and diced

1/4 cup red onion, diced

1 large clove garlic, minced

1/2 jalapeno, seeded and minced

1/4 cup fresh cilantro, chopped

2 teaspoons fresh mint, chopped

1 tablespoon fresh lime juice

1 1/2 tablespoons extra virgin olive oil

Sea salt to taste

Freshly cracked black pepper to taste

4 (6-ounce) salmon steaks


 


Preparation:

Combine ingredients (except salmon) in small glass or other non-reactive bowl. Set aside, or cover and put in refrigerator.


Turn on oven broiler and leave door ajar to vent. Line broiler pan with foil. Broil salmon steaks on prepared pan for 8-12 minutes or until just opaque in center. To serve, top broiled salmon with salsa.


 


Beauty Tip:  Having a bad skin week? Cook the Broiled Salmon with Mango Jalapeno Mint Salsa recipe! Salmon is rich in omega-3 fatty acids, which are healthy powerhouses that help to reduce inflammation and can add a glow to your complexion. Salmon is also a fabulous source of protein and vitamins. The mango salsa is packed with nutrients and antioxidants, so you’ll be taking care of your body while eating a delicious meal.


 


EXTRA VIRGIN!  I said to my friend and colleague, Laura Pauli from Cucina Testa Rossa, “Laura, what’s the deal with Extra Virgin Olive Oil vs. Olive Oil?”


To which Laura replied, “Extra-virgin olive oil is the first pressing of whole unblemished olives, pressed usually within a day of harvesting. It is also produced with physical equipment, not chemically treated.  Regular olive oil is the oil produced after the olives have pressed a few times and is often blended with other refined oils. It has a flat, boring taste, not a ripe, fresh, strong taste like the extra virgin olive oil. I wouldn’t have thought but Spain is the #1 olive oil producing country in the world at over 2 tons, 40% of the world’s production, double that of Italy, and four time that of Greece.”  (Thanks, Laura from Cucina Testa Rossa! Brilliant – you are a STAR!)


 


Spread the word … NOT the icing!


Janice


 


This blog post was created by Janice Taylor. To view the original article visit her blog Our lady of weight loss.

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