Saturday, August 8, 2020

Sunday Dinner August 9, 2020

On the Menu



Red Lobster’s Maple-Glazed Salmon
New Age Soul Food Style
Serves 4

Ingredients:

4 (6 oz.) salmon fillets
¼ cup olive oil
½ teaspoon sea salt
1 teaspoon coarsely ground black pepper
1 cup maple cherry glaze
Maple Cherry Glaze
2 cups Grade A pure maple syrup
2 tablespoons soy sauce
½ cup orange juice
¼ cup chopped dried cherries
Juice of ½ lemon


Method

Maple Cherry Glaze:
Combine syrup, soy sauce, orange juice and cherries in small saucepot over medium heat.
Squeeze juice from half lemon in mixture and stir well. Cook over medium-low heat 20 – 30 minutes then remove from heat and let cool.
Once glaze has cooled, cover and refrigerate until chilled.
Remove glaze from refrigerator and bring to room temperature before using on grilled fish or chicken
.
Salmon 
Brush salmon with olive oil and season with salt and pepper. 
Place salmon on grill and grill approximately 5 minutes, then carefully flip over. 
Baste with maple cherry glaze, and continue to cook approximately 5 more minutes. 
Place fillets on individual plates and top the other side with the maple cherry glaze. 
This glaze can also be used on chicken, fish, shrimp, scallops, beef, and pork. 


4 – 6 Servings

Ingredients
1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish

Method
Preheat oven to 325 degrees
Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.


                    
8 Servings

Ingredients
2 pounds green beans, trimmed, halved
1 bay leaf
1 ½ tablespoon olive oil
1 large onion, thinly sliced
½ teaspoon crushed red peppers
½ teaspoon sea salt

Method
Bring a large saucepan of water to a boil. Add beans and bay leaf, cook for 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, onions and chili peppers and sauté 30 seconds.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.


Garlic Mashed Potatoes
4 - 6 Servings
Ingredients
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves
¼ teaspoon mustard powder
½ teaspoon sea salt
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in
Method
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  
If you process too long potatoes will become sticky and gooey rather than light and fluffy.
You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.





Saturday, July 18, 2020

Sunday Dinner July 19, 2020

On the Menu

                                                       Ana's Grilled Vegetable Plate

Choose vegetables and fruits that take well to grilling, such as peppers, mushrooms, eggplant, tomatoes, carrots, potatoes, cabbage, zucchini, squash, onions, mushrooms, artichokes, and asparagus. Apples, pears, peaches, avocados, mangoes, pineapples, strawberries, melons, plantains 
 
Ingredients:
   For the Marinade
¼ cup balsamic vinegar
1 lemon, juiced
1 orange, juiced
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ cup olive oil
½ teaspoon sea salt
freshly ground pepper to taste

Method 
Whisk together all ingredients and pour over vegetables, let them marinate 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting. 
Grill on medium heat or roast in a 450-degree F oven.
Turn the vegetables/fruit often, brushing on more marinade as needed.
Remove the vegetables/fruits when they can be easily pierced with a fork.


  Garlic and Rosemary Roasted Leg of Lamb
6 - 8 Servings
Ingredients
1 (6-pound) leg of lamb, trimmed and tied
6 large garlic cloves
2 sprigs fresh rosemary leaves, chopped
½ teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil

Method
Preheat grill to high
Place garlic, rosemary, salt, pepper, and olive oil. in a food processor and process until the garlic and rosemary are finely minced.
Thoroughly coat the top and sides of the lamb with the mixture.
Allow to sit at room temperature 30 – 60 minutes or overnight.
Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F.
Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1¼  to 1½  hours.
Remove lamb from the grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into ¼ inch thick slices.


6 - 8 Servings
 Ingredients
1 tablespoon olive oil
1 medium onion diced
2 medium jalapeno pepper, seeded diced
1 large bell pepper, sliced thin
3 large garlic cloves, sliced
1 celery stalk, sliced, thin
1 bay leaf
1 ½ teaspoon sea salt - divided
3 tomatoes, diced
6 okra pods, sliced
1 head cabbage
¼ teaspoon cayenne or chipotle pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons oregano

Method 
Heat a large skillet or wok on medium add the olive oil and turn heat to medium-high, add the onions,  peppers, garlic,  celery, bay leaf, and ½ teaspoon sea salt, sauté approximately 3 minutes.
Add the tomatoes and okra continue sautéing until all liquid is absorbed.  
Add cabbage, remaining salt, cayenne, granulated garlic, and onion, and oregano mix thoroughly, cover and simmer 20 minutes remove from heat, and keep covered if desired tenderness is reached.   If cabbage is tender enough for your taste, uncover to release steam or serve immediately.
Remove bay leaf before serving.


Red Beans and Rice
6 Serves

Ingredients

1 pound dried red kidney beans
12 cups water
1 tablespoon grapeseed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish

 Method

Sort beans by removing any broken or disfigured beans, rocks, dirt, and any other debris.  Rinse thoroughly and drain. Put beans in a large saucepan, cover with water and soak overnight.  To quick-soak the beans, bring the pot to a boil, turn off the heat, cover and soak for 1 hour before cooking. While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery, and garlic cloves saute until onions are translucent. After the soaking the period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally. Serve beans over steamed brown rice and garnish with scallions or parsley.

 

Saturday, July 11, 2020

Sunday Dinner July 12, 2020

  • Grilled Salmon with Mango Salsa, Grilled Vegetables and Sauteed Spinach


Grilled Salmon with Mango Salsa, Grilled Vegetables, and Sautéed Spinach 
4 Servings 

Ingredients 
   For the Salmon:
4 – 6 ounce salmon filets 
½ teaspoon sea salt
1 teaspoon granulated garlic 
1 teaspoon granulated onion
Freshly ground pepper to taste
   For the mango salsa:
2 Medium mangoes, diced
1 Roma tomato, diced
1 lime juiced
1 garlic clove, minced
½ small red onion, diced
1 scallion, sliced on the diagonal
¼ cup chopped cilantro
½ teaspoon sea salt
½ teaspoon granulated onion
Freshly ground pepper to taste
   For the grilled vegetables:
2 tablespoons olive oil
1 tablespoon of lemon/lime juice
½ teaspoon salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 large red onion sliced, ½ inch circular
2 zucchinis, sliced on the diagonal
2 red bell peppers, seeded, cut into fourths
2 green bell peppers, seeded, cut into fourths
   For the spinach:
1 tablespoon olive oil
3 - 6 garlic cloves sliced
1 pound whole spinach
Sea salt to taste
Freshly ground pepper to taste   

Method
    For the salmon:
Rinse fillets and pat dry with paper towels. In a small bowl, mix together the salt, granulated garlic, and granulated onion. Sprinkle generously over both sides of the filets and then coat them with freshly ground pepper. Let them sit for a minimum of 1 hour or overnight in the refrigerator. 

Remove salmon from refrigerator and let it rest on the counter for 30 minutes. Heat grill to medium, grill        6 - 8 minutes, turning once after 5 minutes.
    For the mango salsa:
Place all of the prepared ingredients in a medium bowl and mix thoroughly. Taste for seasoning and adjust the flavor if needed by adding salt, pepper, or lime juice. Refrigerate and bring to room temperature before using it. Best if you make it the day before serving.
    For the grilled vegetables:
In a medium bowl thoroughly mix together the olive oil, lemon or lime juice, salt, garlic, and onion. Lay the prepared vegetables on 2 sheet pans leaving space so that they are not touching. Brush the vegetables with seasoned oil on both sides. Place them in a 450-degree F oven for 15 minutes or place them on a grill for 15 minutes, turning once.
    For the Spinach:
Heat a large frying pan over medium heat, add the olive oil and garlic and sauté until garlic is slightly browned. Add the spinach and seasonings and continue sautéing until spinach is wilted, approximately 2 – 3 minutes.
To serve, top salmon fillets with the mango and place the spinach and grilled vegetables on the side.


Friday, July 3, 2020

July 4, 2020

On the Menu


Southern Style Oven-Baked Baby Back Ribs
15- 20 Servings
Ingredients
   For the Marinade:
1 cup soy sauce
1 cup Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon brown sugar
1 teaspoon ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Freshly ground black pepper, to taste
12 pounds baby back ribs, membranes removed
   For the Sauce:
2 cups spicy mustard
2 cups brown sugar
1 ½ cups apple cider vinegar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon smoked paprika
One 15 ounce can tomato sauce
½ teaspoon sea salt
¼  - ½ teaspoon cayenne pepper  
 
Method  
   For the ribs: mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger,  ginger, cloves, and pepper in a large bowl.  Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated.  Marinate a minimum of 1 hour or overnight, refrigerated.
   Preheat oven to 250 degrees F.
Line three rimmed baking sheets with aluminum foil.
Place 2 racks of ribs on each sheet, meat side up. Brush with the remaining marinade left behind in the roasting pan. Cover with foil and bake 2 hours.
   For the sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated garlic, granulated onion, smoked paprika, and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
Uncover the ribs and drain off the fat. Brush the sauce over both sides of the ribs, make sure the meat side is facing up. Raise the oven to 300 degrees F and baked the ribs, uncovered until the meat is tender and the sauce begins to caramelize. Approximately 1 hour more of cooking.
Brush the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs uncovered and adding more sauce as it absorbs until the meat gets brown about another hour more. cut the ribs into individual pieces. Use the remaining sauce for serving.


Caesar Salad Turkey Burger
4 Servings
Ingredients
   For the burger:
1 ½ pounds ground turkey
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon sea salt
1 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
½ small red onion, diced
½ small bell pepper, diced
1 teaspoon lemon zest
   For the Caesar Salad Dressing: 
2 teaspoons lemon juice
2 medium garlic cloves, finely minced
1/3 cup mayonnaise 
1 teaspoon Worcestershire sauce
1 teaspoon mustard
¼ cup grated parmesan cheese
¼ teaspoon granulated garlic - optional
¼ teaspoon ground black pepper
4 sesame hamburger buns
   For the salad:
1 small head of romaine lettuce heart, sliced
¼ cup shaved parmesan cheese

Method:
In a large bowl mix the turkey, granulated garlic, granulated onion, sea salt, pepper, Worcestershire sauce, onion, bell pepper, and lemon zest. (For ultimate flavor, cover, and refrigerate overnight).
Form into four ½ inch thick patties and place on a plate and place in the freezer for 15 minutes.
Meanwhile, combine the lemon juice and grated garlic in a small bowl, let it sit for 5 minutes. Whisk in the mayonnaise, Worcestershire sauce, mustard, grated parmesan cheese, granulated garlic (optional), and black pepper. For ultimate flavor make 1 day prior to using.
Lightly oil the grill grates. Grill the turkey patties approximately 4 minutes on each side. Do not place them over direct heat or blazing ambers. Toast the buns on the grill.
Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with granulated garlic, sea salt, and freshly ground pepper. Serve the burgers on the buns and top with the salad and remaining dressing.


Cilantro Lime Grilled Yams
 8 Servings
Ingredients:
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Method:
Par cook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic, and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.



Southern Style Macaroni and Cheese
12 - 14 Servings
Ingredients
2 pounds elbow macaroni
1 stick butter
1 teaspoon sea salt
1 teaspoon crushed red chili pepper
1 teaspoon Cajun seasoning
2- 3 cups milk
2 pounds Velveeta cheese, diced
2 large eggs, beaten
1 pound (NY or WI)* extra sharp cheddar cheese, shredded  
1 pound Monterey jack cheese, shredded

*In my opinion, if it’s not New York or Wisconsin cheddar then it’s not cheddar cheese!

Method
Preheat oven to 375 degrees F
In a large pot, pour in 6 quarts of water and bring to a rapid boil.
Add macaroni stir and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Drain the pasta and return it to the pot.   
Add butter then season with salt, chili peppers, and Cajun seasoning and set aside.
Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium-low heat.
Add the Velveeta cheese to the saucepan and cook over low heat until cheese has melted.
Add additional milk if needed then remove from the heat.
Using a tablespoon add some of the cheese sauce slowly to the eggs whisking as you add the sauce to the eggs. Once eggs and cheese are tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Pour the sauce into the pot of pasta mixing thoroughly.  Then add the shredded cheese reserving 1 cup to sprinkle over the top of casserole and mix until all is well combined.  If needed, add more milk. 
The shredded cheese does not have to be melted; just make sure it is distributed throughout the pasta.
Pour pasta and cheese mixture into a large casserole dish top with 1 cup of the cheese; cover with foil and bake 20 minutes or until cheese is melted.
Uncover and bake another 15 minutes or top is golden brown.



Mesclun Salad with a Balsamic Strawberry Vinaigrette
2 Servings
Ingredients
6 ounces mesclun salad mix
1 Persian cucumber, sliced in coins
4 0unces grape tomatoes, halved, lengthwise
1 small red, orange or yellow bell pepper, sliced thin
½ ounce Strawberry preserves
3 ounces balsamic vinaigrette
1 ounce walnut halves
1 ounce goat cheese

Method
Thoroughly rinse salad mix and pat dry with paper towels. Trim the cucumber and slice them thinly into rounds. Halve the tomatoes. Remove seeds and veins from bell pepper and slice thin.
In a small bowl, whisk together the balsamic vinaigrette with the strawberry preserves.
Gently toss all the vegetables and dressing in a large bowl and top with the walnuts and goat cheese. 


Blackeyed Peas Salad
6 Servings

Note: This recipe is basically blackeyed peas with a corn salsa topped with Italian Dressing. It's also vegan.

Ingredients
For the Peas:
1 cup dried blackeyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil

Method
Sort and rinse blackeyed peas thoroughly. 
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover, and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes, and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard, and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.

1 I use raw corn, just cut it off the cob, rinse and toss it in the salad.



KFC Coleslaw New Age Style
4 – 6 Servings
Ingredients
½ cup grapeseed oil
½ cup plain soy milk
1 lemon, juiced
2 tablespoons rice wine vinegar
½ teaspoon sea salt
1 teaspoon pepper  
¼ teaspoon crushed red chili peppers - optional
8 cups finely chopped cabbage (about 1 head)
¼ cup shredded carrot (1 medium carrot)
½ small red onion, diced fine
1 celery stalk, diced fine

Note: If you need a sweeter slaw, add 2 tablespoons of agave syrup.

Method
Pour the oil, soy milk, lemon juice, vinegar, salt, and pepper in a food processor or blender and blend until well combined.  Or pour in a medium bowl and whisk until all ingredients are well combined.
Place all prepared vegetables in a bowl and pour on the dressing.  
Refrigerate for at least one hour before serving.


 Soulful Potato Salad
6 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
1 medium red bell pepper, diced
4 sweet pickles, diced, fine 
1 tablespoon Dijon mustard
¼ cup vegan mayo

Method
Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper, and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Once potatoes are cool, transfer potatoes to a bowl, mix in all the remaining ingredients.
Cover the bowl and refrigerate until salad is cold.





Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings 
4 Servings 

Ingredients

1 red chili pepper, finely chopped
1 teaspoon of a ground chili pepper
1 teaspoon ground ginger
Zest of 1 lime
12 chicken wings
¼ cup of vegetable oil
2 tablespoons soy sauce
3 ½ tablespoons honey
1 tablespoon cilantro, coarsely chopped

Method
Mix the fresh chili pepper, ground chilis, ground ginger, and lime zest together. Rub the mixture into the wings let sit for a minimum of 2 hours or overnight. Heat a wok or large frying pan and add the oil. When the oil is hot, add the wings and fry until crisp and golden brown which should take about 5 minutes. Turn and continue frying until crisp and golden brown, approximately a total of 10 minutes. Drain on paper towels.
Add to the pan the soy sauce and honey, stir for a minute or two then add the chopped cilantro and remove from heat. Serve the wings with the sauce drizzled over them and slices of lime on the side. 

Caesar Salad Turkey Burger

Caesar Salad Turkey Burger
4 Servings
Ingredients
   For the burger:
1 ½ pounds ground turkey
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon sea salt
1 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
½ small red onion, diced
½ small bell pepper, diced
1 teaspoon lemon zest
   For the Caesar Salad Dressing: 
2 teaspoons lemon juice
2 medium garlic cloves, finely minced
1/3 cup mayonnaise 
1 teaspoon Worcestershire sauce
1 teaspoon mustard
¼ cup grated parmesan cheese
¼ teaspoon granulated garlic - optional
¼ teaspoon ground black pepper
4 sesame hamburger buns
   For the salad:
1 small head of romaine lettuce heart, sliced
¼ cup shaved parmesan cheese

Method:
In a large bowl mix the turkey, granulated garlic, granulated onion, sea salt, pepper, Worcestershire sauce, onion, bell pepper, and lemon zest. (For ultimate flavor, cover, and refrigerate overnight).
Form into four ½ inch thick patties and place on a plate and place in the freezer for 15 minutes.
Meanwhile, combine the lemon juice and grated garlic in a small bowl, let it sit for 5 minutes. Whisk in the mayonnaise, Worcestershire sauce, mustard, grated parmesan cheese, granulated garlic (optional), and black pepper. For ultimate flavor make 1 day prior to using.
Lightly oil the grill grates. Grill the turkey patties approximately 4 minutes on each side. Do not place them over direct heat or blazing ambers. Toast the buns on the grill.
Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with granulated garlic, sea salt, and freshly ground pepper. Serve the burgers on the buns and top with the salad and remaining dressing.


Grilled Salmon with Mango Salsa, Grilled Vegetables, and Sautéed Spinach

Grilled Salmon with Mango Salsa, Grilled Vegetables, and Sautéed Spinach 
4 Servings 

Ingredients 
   For the Salmon:
4 – 6 ounce salmon filets 
½ teaspoon sea salt
1 teaspoon granulated garlic 
1 teaspoon granulated onion
Freshly ground pepper to taste
   For the mango salsa:
2 Medium mangoes, diced
1 Roma tomato, diced
1 lime juiced
1 garlic clove, minced
½ small red onion, diced
1 scallion, sliced on the diagonal
¼ cup chopped cilantro
½ teaspoon sea salt
½ teaspoon granulated onion
Freshly ground pepper to taste
   For the grilled vegetables:
2 tablespoons olive oil
1 tablespoon of lemon/lime juice
½ teaspoon salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 large red onion sliced, ½ inch circular
2 zucchinis, sliced on the diagonal
2 red bell peppers, seeded, cut into fourths
2 green bell peppers, seeded, cut into fourths
   For the spinach:
1 tablespoon olive oil
3 - 6 garlic cloves sliced
1 pound whole spinach
Sea salt to taste
Freshly ground pepper to taste   

Method
    For the salmon:
Rinse fillets and pat dry with paper towels. In a small bowl, mix together the salt, granulated garlic, and granulated onion. Sprinkle generously over both sides of the filets and then coat them with freshly ground pepper. Let them sit for a minimum of 1 hour or overnight in the refrigerator.
    For the mango salsa:
Place all of the prepared ingredients in a medium bowl and mix thoroughly. Taste for seasoning and adjust the flavor if needed by adding salt, pepper, or lime juice. Refrigerate and bring to room temperature before using it. Best if you make it the day before serving.
    For the grilled vegetables:
In a medium bowl thoroughly mix together the olive oil, lemon or lime juice, salt, garlic, and onion. Lay the prepared vegetables on 2 sheet pans leaving space so that they are not touching. Brush the vegetables with seasoned oil on both sides. Place them in a 450-degree F oven for 15 minutes or place them on a grill for 15 minutes, turning once.
    For the Spinach:
Heat a large frying pan over medium heat, add the olive oil and garlic and sauté until garlic is slightly browned. Add the spinach and seasonings and continue sautéing until spinach is wilted, approximately 2 – 3 minutes.