An Orange-infused Simply Asian Dinner

I adapted both of these orange-infused recipes from Simple Asian Meals cookbook by Nina Simonds using products from two of my favorite sources, Adoboloco, a Hawaiian hot sauce maker, and The Olive Mill, a local purveyor of quality olive oils and vinegars.

The prep time for both of these dishes combined is less than 30 minutes making this healthy Asian dinner combination perfect for a busy week night or a quick but elegant meal on a weekend.

Orange-Maple Salmon

Serves 4

1 ½ Tbsp orange zest
½ cup fresh orange juice
1 ½ Tbsp fresh lemon juice
¼ cup soy sauce
2 Tbsp maple syrup
1 ½ Tbsp minced fresh ginger
1 Tbsp Adoboloco jalapeno sauce (or other mild hot sauce)
1 Tbsp Olive Mill Blackberry Ginger balsamic vinegar
1 4 salmon steaks about 6 oz each
3 Tbsp olive oil, for oiling the grill

To make the Orange-Maple sauce: mix all of the ingredients in a saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer for about 5 minutes. Pour half into a bowl and cool slightly. Keep the other half warm.

Arrange the salmon in one layer in a shallow pan, add the cooled sauce and turn the fish so all sides are coated. Cover with plastic wrap and marinate for not longer than 15 minutes.

Preheat the grill to medium-high temperature. Brush the grill with oil and arrange the salmon on the rack. Grill until the flesh is just opaque, about 6-7 minutes per side, brushing with the sauce from the pan. Carefully slide the fish off the grill and serve with the remaining warmed sauce spooned over the top.

Spicy Orange Fennel Slaw

Serves 4

2 fennel bulbs (about 1 ½ pounds)
3 large seedless oranges
¼ cup chopped cilantro

2 tsp chopped or grated orange zest
½ cup fresh orange juice
2 Tbsp minced fresh ginger
1 Tbsp Olive Mill Lemon Olive Oil
1 Tbsp Japanese rice vinegar
1 tsp Adoboloco Jalapeno Sauce (or other mild hot sauce)
1 Tbsp chopped garlic
1 ½ tsp sugar
1 tsp ground cumin
1 tsp ground coriander
1 ¼ tsp Kosher salt
¼ tsp freshly ground black pepper

Trim the root end of the fennel bulbs and cut away the stalks and discard, reserving the fronds. Cut the fennel bulbs in half. Cut out the core and discard; cut the bulbs into very thin slices. Coarsely chop the fronds and set them aside.

Grate the zest and squeeze the juice of 1 orange, set aside. Peel the remaining 2 oranges cut away the white pith. Separate the orange sections and cut each section crosswise in half. Mix the fennel and orange sections with the chopped fennel fronds and the cilantro in a serving bowl.

Combine the zest, juice, ginger, oil, vinegar, garlic and seasoning in a bowl and mix thoroughly to create the dressing. Pour the dressing over the fennel and orange sections and toss lightly to coat. Cover and let sit or refrigerate to chill slightly before serving.

Digiprove sealCopyright secured by Digiprove © 2012

Healthy Fruit and Vegetable Smoothies

This trend is coming soon to the Ample Bites household. Sandy and I have both been introduced to some amazing smoothie recipes during the last couple of days. We feel compelled to give healthy smoothies a try.

Adding smoothies to our diet allows us to take in more vitamins directly from quality food sources, increase consumption of dietary fiber, and purported benefits including both healthy weight loss and increased energy. I sure can’t think of a downside to the smoothie trend … heck, you can even use up herbs and vegetable, like parsley, cilantro, celery and carrots, leftover from recipes made earlier in the week.

With the aid of a blender or smoothie maker and recipes like those in the Runners World article and the Parsley, Kale and Berry Smoothie from Bon Appetit magazine below, these delicious smoothies are easily within your reach.

0,7120,s6-242-301–13654-0,00.html?cm_mmc=Facebook-_-RunnersWorld-_-Content-Nutrition-_-BetterBlendSmoothies

Parsley, Kale, and Berry Smoothie
(Courtesy of Bon Appetit, April 2012)

Before blending

Serves 2

Puree 1/2 cup (packed) flat-leaf parsley (leaves and stems), 4 kale leaves (center ribs removed), 1 cup frozen organic berries (such as strawberries or raspberries), 1 banana (cut into pieces), 1 teaspoon ground flaxseed, and 1 cup water into a blender until smooth (add water if too thick).

Calories: 100/serving Fat: 1 G Fiber: 4 G

I’ll let you know how this works out for Ample Bites. If you are already caught up in the trend or you are just starting to make your own healthy smoothies, let Ample Bites know about your favorite recipes and smoothie maker reviews.

Digiprove sealCopyright secured by Digiprove © 2012