roasted salmon with lemon oil

Roasted Salmon with Lemon Oil

1 large lemon
2 tbsp olive oil
4 6-8oz salmon fillets
kosher salt
fresh pepper

Set rack in the middle of oven and preheat to 450° F. Zest the lemon and mix zest and olive oil in a small bowl and set aside. Arrange the fillets on a heavy baking sheet, skin side down, sprinkle with salt and pepper. Roast the salmon for 10-13 minutes and remove from oven, immediately squeeze the lemon over the salmon. Arrange over fresh salad or cooked vegetable and drizzle with lemon infused olive oil.

Spaghetti Squash and Nonna's Pasta Sauce

Spaghetti Squash

Clean the outside of a spaghetti squash and cut it in half. Preheat the oven to 350 degrees. Place both halves of the squash cut side down on a baking sheet. Bake for 30-45 minutes depending on the size of the squash. When it's cool enough to handle scrape the meat with a fork to create the spaghetti-like strands and scoop out the flesh with a spoon.

Nonna's Pasta Sauce

1lb- ground beef
1- onion
5cloves- garlic
6- Roma tomatoes
4- vine ripe tomatoes
1/2bunch- parsley
2tsp- Italian seasoning (basil, oregano, majorum, thyme, savory, sage & rosemary)
Olive oil
Sea salt

To prep- chop the onions and garlic, wash the Roma tomatoes and remove the stem part and peel the vine ripe tomatoes*

Sautee onions and garlic in olive oil with 1tsp seasoning until translucent.

Remove 2/3 of the onion mixture and place in blender.

Add ground beef to remaining onions and sautee, breaking up into clumps of desired size.

In blender, puree onions and Roma tomatoes.

Transfer meat and tomato puree to a sauce pan, add peeled, chopped vine ripe tomatoes, remaining seasoning and chopped parsley. Simmer for at least 1 hour until flavors are well blended.


*to easily peel the tomatoes score an X over the stem and place tomatoes top down in a heat proof bowl. Cover with boiling water. After a few minutes, rinse in cold water and remove peels

Ginger Glazed Salmon

6oz salmon fillet, per person

For each 6oz portion of fish:
1tbsp-Agave, maple syrup or honey (SCD)
1 inch- fresh Ginger, peeled and chopped
Juice of 1 lemon
Fresh pepper
Sea Salt or 1 tbsp- GF soy sauce (not SCD)

• Mix honey, ginger, lemon and soy sauce (if using) in a glass bowl.

• Place salmon in a glass baking dish or bowl. Cover with marinade and cover in fresh ground pepper. Add salt if not using soy sauce.

• Let fish marinate for at least two hours.

• Bake, broil or grill salmon. Or if you're me, wrap it in foil and cook it in a pan on the stove, for 7-10 minutes.



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Pollo Ropa Vieja

Ropa Vieja is a traditional Cuban dish, usually prepared with flank steak and served with yellow rice and tostones, fried banana or plantain. This version uses chicken, but the same technique and ingredients can be used with beef.

Pollo Ropa Vieja
Serves 2-3

2- boneless, skinless chicken breasts
1- medium carrot, diced
1- stalk celery, diced
1- small onion, diced
1- clove garlic, diced
2- medium tomatoes, diced
1/4tsp- Cumin
1/4tsp- Oregano
1- bay leaf
3-4 whole peppercorns
Sea salt
1/2cup- peas
1- small red pepper, diced

• In medium size sauce pan heat the tomato, carrot, celeey, onion, garlic and spices.

• When the vegetable mixture is simmering, add the chicken breasts.

• Cook on low for at least 1 hour.

• Using two forks, shred the chicken in the pot.

• Continue to cook uncovered until most of the water has evaporated.

• Add the peas and red pepper.

• Serve when the peas are just cooked.


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Shrimp Cakelets

1 lb- shrimp, shelled and de-veined
1 stalk- celery, sliced
1/2 cup- parsley, chopped
3 cloves- garlic, chopped
3/4 cup- almond meal
3- egg whites
zest of 1 lemon

In a blender or food processor, blend celery, garlic and parsley until will mixed.

Add shrimp and pulse until the shrimp is mostly chopped.

Add almond meal and pulse several times.

Add egg whites and mix until blended.

Form mixture into small balls, 1-1 1/2 inches in diameter.

Heat a skillet and coat with olive oil.

Place balls in skillet and flatten with a spatula.

Cook covered for 4-5 minutes on each side, or until cooked through.

Serve with sea salt, lemon and dipping sauces.

Jalapeno Cilantro Chicken

This is my version of my father's favorite dish and the Asian restaurant that my parents visit every Friday night. The original recipe also has lots of been sprouts, but those are not on the SCD. You could add any type of Asian or stir-fry veggie of your choice

Jalapeno Cilantro Chicken for two
2 boneless skinless chicken breast, in bite size pieces
1/3 bunch cilantro, roughly chopped
4 limes, juiced
2 small jalapeno peppers, seeded and sliced
1 small vidalia onion, chopped
2 cloves garlic, chopped
Canola oil

•The night before set chicken to marinate with cilantro and juice of 3 limes.

•Heat a small amount of oil in a skillet and cook the onions and garlic until transparent.

•Turn heat to low and add chicken and marinade. Sauté until chicken is cooked.

•Add jalapenos and a little water if necessary. Simmer for a few more minutes.

*Blogger is not allowing me to upload photos right now, but I'll get one up later*