Nom Nom Paleo: Food for Humans (19 page)
Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
DO THIS:
- I
n a small saucepan, combine the broth, zest, juice, honey, coconut aminos, and grated ginger, and bring to a boil. Take the pot off the burner and cool the sauce for a few minutes. - S
tir the dissolved arrowroot powder into the sauce while it’s still hot, but not boiling. Cool slightly before serving. It’ll keep for
3
days in a covered container in the fridge.
D
rizzle some Lemon Honey Sauce on your roasted vegetables for a punch of instant flavor!
Not sure what to do with your homemade Lemon Honey Sauce? I find that the simplest solution is often the best one: serve it over a platter of Pan-Seared Salmon!
It's easy: just grab a tablespoon of
Ghee
and a couple of 1¼-inch-thick salmon fillets seasoned with kosher salt and ground black pepper.
Heat the ghee in a skillet over medium-high heat until shimmering, and then carefully lay the fillets skin-side up in the skillet. Cook for 4 to 5 minutes or until nicely browned. Flip the fillets skin-side down to continue cooking for 3 more minutes, or until the salmon reaches your desired doneness. Serve with Lemon Honey Sauce and a side of roasted vegetables. Done and done!
HONEY MUSTARD DRESSING
With just a few pantry ingredients and a few minutes, anyone can whip up this zippy dressing. Even you!
| Makes ½ cup | 3 tablespoons apple cider vinegar |
| Hands-on time: 5 minutes | 2 tablespoons extra-virgin olive oil |
| Total time: 5 minutes | 2 tablespoons honey |
| 2 teaspoons Dijon-style mustard | |
| ¼ teaspoon kosher salt | |
| Freshly ground black pepper |
DO THIS:
I
n a small bowl, thoroughly whisk the vinegar, olive oil, honey, mustard, and salt until combined. Season to taste with pepper. Use the dressing immediately, or refrigerate in a sealed jar for up to
3
days. (Just remember to shake well before serving.)
M
ake a simple fruit salad POP by tossing it with Honey Mustard Dressing!
CITRUS VINAIGRETTE
If you’re tired of tossing salads with nothing but oil and vinegar, give this tangy dressing a whirl. Don’t leave out the mustard—just a bit helps bind the olive oil and juice together and gives this vinaigrette a nice bite.
| Makes ¾ cup | ½ cup extra-virgin olive oil |
| Hands-on time: 5 minutes | 2 tablespoons fresh lemon juice |
| Total time: 5 minutes | 2 tablespoons fresh orange juice |
| 1 teaspoon Dijon-style mustard | |
| 1 teaspoon kosher salt | |
| Freshly ground black pepper |
DO THIS:
W
hisk together the oil, juices, mustard, salt, and pepper to taste.
