Whats up associates and completely happy Wednesday!
I’ve a enjoyable recipe for you tonight!
Final weekend, my fiance, Steven, and I took a visit to Jungle Jim’s! In the event you’ve by no means heard of Jungle Jim’s…a) you most likely don’t dwell in Ohio, and b) you might be severely lacking out!
Jungle Jim’s is principally a world model of what Dealer Joe’s needs it might be! It’s a jungle-themed grocery retailer — full with a monorail experience, and jungle animal sounds enjoying all through the zoo-themed parking zone — and it has an wonderful worldwide part of the humongous retailer.
In the event you’re in search of candies from Denmark, or candy breads from Japan, or a particular sauce ingredient from the Philippines…Jungle Jim’s may have it!
So anyway…I picked up a japanese eggplant and bok choy for my man, as a result of they’re his favourite!
And so tonight, I made a decision to make one thing tremendous scrumptious that each of us might eat!
I made a scrumptious Asian-inspired stir-fry with essentially the most phenomenal ginger and garlic sauce! Holy cow, YUM!
You may serve this over rice, over noodles, over a baked potato. We served it over spaghetti squash, and let me inform ya — it’s the distinctive mixture you didn’t know you wanted! And it was SO GOOD! The sauce grew to become essentially the most velvety pasta sauce! We licked our plates.
And this entire meal is gluten free, paleo, keto and on the Particular Carbohydrate Food regimen!
Right here’s What You Want: (Serves 2)
1 lb salmon, reduce into 2 filets
2 Tbsp EVOO
Salt and Pepper
2 rosemary sprigs
2 slices lemon
1 spaghetti squash, halved
1 japanese eggplant; sliced into 1/2 inch half moons
2 child bok choys; quartered
1/2 pink onion
2 Tbsp recent ginger, minced
4 garlic cloves, minced
Sauce:
3 Tbsp coconut aminos (or tamari or soy sauce)
2 tsp sesame oil
2 Tbsp EVOO
Juice of 1 lime
1 Tbsp recent ginger, minced
1 Tbsp garlic, minced
2 Tbsp recent cilantro, chopped
Instruments:
2 baking sheets
Nonstick Tinfoil
Massive nonstick frying pan
Good chef’s knife
Mixing bowl
Instructions:
Preheat oven to 400 levels.
Rub the flesh of the spaghetti squash halves with olive oil. Sprinkle liberally with salt and pepper. Bake cut-side-down on a nonstick-tinfoil-lined baking sheet for 60 minutes. When completed, scrape the within of the squash with a fork, releasing the squash’s spaghetti strands.
Whereas the squash is baking, make your sauce by combining the elements in a small mixing bowl — (I used a Pyrex measuring cup). Put aside.
To prepare dinner your salmon, place the filets on a tinfoil-lined baking sheet. Drizzle with 1 Tbsp every of EVOO, sprinkle with salt and pepper, prime with a sprig of rosemary and a lemon slice, and squeeze the juice of half a lemon over prime. Bake for quarter-hour, till the interior temp reaches 145 levels F. (Put it within the oven when the squash has quarter-hour left.)
Whenever you put the fish in, stir-fry your veggies. Warmth 3 Tbsp EVOO in a big frying pan. Add your ginger and onions. Let prepare dinner for 3 minutes. Then add your garlic and eggplant. Let prepare dinner for 3-5 minutes. Lastly, add your bok choy wedges, and the sauce. Cowl with a lid for two minutes to permit the bok choy to wilt.
To serve, place half one spaghetti squash half on every plate. Create the noodles with a fork and prime together with your eggplant and bok choy, in addition to the sauce. Serve the salmon on the facet. Garnish with chopped cashews (you probably have them), and minced recent cilantro.
Oh my gosh, this dinner was phenomenal! Steven mentioned that I must make this the subsequent time now we have friends over for dinner!
It was SO FLAVORFUL! The sauce actually makes this dish. It’s tangy from the lime, garlicy, a little bit spicy from the ginger, after which it has that acquainted Asian taste profile with the coconut aminos and sesame oil. And paired with the pure candy and nutty spaghetti squash…it was out of this world!
And the salmon was the right “go-with” as a result of it highlights all the intense flavors happening within the bok choy and eggplant!
This meal is very easy and scrumptious. Positively give it a shot! And really, don’t be afraid of serving asian flare meals with spaghetti squash! It’ll knock your socks off!
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