Pineapple & Cucumber+ Salsa

/

Ingredients

  • 1 cup of diced pineapple 
  • 3 strawberries diced 
  • 2 Mini-cucumbers diced 
  • 2 TBSP minced fresh jalapeño 
  • 1 Haas avocado cubed 
  • 4 TBSP chopped cilantro 
  • 1/4 tsp of sea salt 
  • 2 TBSP white vinegar
  • 4 TBSP of fresh lime juice 
  • 2 TSP agave syrup 
  • 2 TSP pumpkin seeds 

Step 1

Add these ingredients into a medium glass bowl: 

  1. pineapple 
  2. strawberries 
  3. Mini-cucumbers 
  4. fresh jalapeño 
  5. Haas avocado 

Gently mix all the above ingredients together and set aside.  

Step 2

Time to make the dressing. Mix all these ingredients in a small glass bowl: 

  1. 4 TBSP chopped cilantro 
  2. 1/4 TSP of sea salt 
  3. 2 TBSP white vinegar
  4. 4 TBSP of fresh lime juice 
  5. 2 TSP agave syrup

Step 3 

Pour dressing over your pineapple/cucumber mix. With a gentle touch, mix this pineapple, cilantro party. Now add your pumpkin seeds, combine and enjoy. 

Step 4 

Serve immediately or refrigerate till you are ready to serve. 

NJAPP Pro Tip: Enjoy this refreshing salsa over any fish, chicken or even grill pork tenderloin. This “Salsa” will stay fresh in the refrigerator for up to 3 days. 

Salmon & Citrus

/

Ingredients

  • 1.5 (about 2-3 fillets) pounds of Wild Salmon
  • 1 large Cara Cara orange ↴
    • Use 1/2 of your orange for a topping & the other half used for 2 Tbsp of freshly squeezed juice.
  • 1/4 cup of sliced red onions
  • 4-6 Thyme sprigs
  • 1 Tsp of garlic powder
  • 1/2 Tsp of onion powder
  • Salt & Pepper to season & taste
  • Cooking Spray
  • 2 Tbsp of EVOO or Coconut Oil (melted)

Step 1 

Preheat oven to 400 degrees F

Step 2

Line a shallow baking pan with aluminum foil or parchment paper and spray some cooking spray where your fish will be placed. Sprinkle some salt & pepper too on that area. 

Step 3

Pat dry each salmon fillet and place them skin-side down on foil, again season with salt & pepper

Step 4 

Spread this mixture over and around your salmon:

  1. red onion slices
  2. thyme springs
  3. garlic powder
  4. onion powder 
  5. 2 Tbsp of EVOO or Coconut oil (melted)
  6. 2 Tbsp of freshly squeezed orange juice, (save extra juice if needed)

Step 5

Then, top each salmon fillet with a thick Cara Cara orange slice. Top with thyme sprigs

Step 6

Bake in a 400 degree preheated oven for 15-20 minutes, or just until your salmon flakes easily with a fork.

Step 7

Remove the baking sheet from the oven. Loosely cover your salmon with some aluminum foil for about 5 minutes to let your protein rest and lock in its juices.

Step 8

Carefully remove salmon from foil, separating the salmon from the skin and dark meat (optional) which will probably remain stuck to the foil (mine always is). Place the salmon, onions & orange wedges onto a serving dish. Drizzle your extra orange juice over cooked fillets and serve along side a salad or a healthy grain. Enjoy! 

Before

After

Roasted Cod & Cherry Tomatoes

/

Ingredients

  • 1 pound of fresh wild cod (rinsed, patted dry, and checked for bones)
  • 1 container of organic cherry tomatoes
  • Fresh parsley
  • 1 fresh lemon (1/2 for cooking & 1/2 for after cooking)
  • 1–2 small cloves garlic, chopped
  • 2 Tsp of fresh lemon zest 
  • 1 Tsp of red pepper flakes 
  • 1/2 Tsp Salt
  • 1/4 Tsp of black pepper
  • 2 Tbsp of EVOO 

Step 1 

Preheat the oven to 425°F.

Step 2

Combine: 1 Tbsp of EVOO, lemon juice (1/2 of a lemon), cherry tomatoes, garlic, salt & pepper all ingredients in a large bowl and toss to coat the tomatoes, set aside. 

Step 3

Place your cod on a glass baking dish.

Step 4

Pour your cherry tomatoes mixture on top and around of the cod. Drizzle the leftover EVOO over the cod and cherry tomatoes and finish off the dish with some peppers flakes and fresh parsley.

Step 5

Place your pretty dish into a 425°F preheated oven.

Step 6 

Roast the cod and cherry tomatoes for about 15-20 minutes (depending on the thickness) until it is just cooked through and flakes apart and the cherry tomatoes have split their skin and started to caramelize around the edges.

Step 7

Once the cod flakes apart, cherry tomatoes split their tight skin and a lovely lite sauce has accumulated around your dish. Remove it from the oven, lightly cover with aluminum foil and let the cod rest for about 5 minutes before serving. 

Step 8

Squeeze the other 1/2 of your fresh lemon juice over the cod to make the dish pop before serving. Optional: season with some extra salt & pepper to taste.

Step 9 

Serve along side a healthy grain or a crunchy salad.

 

This recipe can also be found on

Heather Zwain's The Bergen County Bible