JENNIFER MAC

blog recipes

Recipes in this section include both raw food and whole "cooked" food recipes.  Many of these recipes will be plant-based along with a portion having animal-based products, often including a vegan or vegetarian option.  From my background and experience to the classes I've taught and in-home training, I cover many special types of food preferences from vegan to paleo to low glycemic (low sugar), meeting a wide range of deliciously healthy food connoisseurs.  

Pan Seared Salmon & Lemon Cream

Pan Seared Salmon

2-4 salmon fillets (8-12 oz.)

2 tablespoons olive oil

¼ teaspoon sea salt (per fillet)

 

Directions:  With a paper towel, pat dry both sides of the salmon with sea salt.  On medium to high heat, cook the salmon with the skin side down for 2-3 minutes or until an opaque color run half way up the fillet.  Flip the salmon over and cook for another 2-3 minutes.  The thickest part of the fillet should reach 140° F degrees.  Rest the cooked fillets on a clean paper towel.

 

Lemon Butter Cream Sauce

¼ cup butter

1 tablespoon flour (or *gluten-free flour)

1 cup Lifeway® Whole Milk Kefir (with probiotics for gut health)

1 tablespoon lemon juice

1 teaspoon minced fresh dill

½ teaspoon lemon zest

1/8 teaspoon turmeric

¼ teaspoon sea salt

 

Garnish

Black Pepper

Fresh Dill Sprigs

Capers

Directions:  Melt butter and whisk in the flour until little bubbles emerge for 1 minute.  Add in remaining ingredients and warm to desired temperature.  Garnish with pepper, dill, and capers.  Serves 2 to 4.

 

 

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