Wednesday, February 16, 2011


Last week my I AM CROSSFIT team and I got together for a little motivation and recipe swapping. I brought two new dishes. The cinnamon cabbage I have to give Susan credit for - it was DELICIOUS!

3-4 Salmon Filet
Cremini Mushrooms
olive oil
3 Garlic Cloves
1/2 Gluten Free Redbridge Beer OR you could use a white wine

PreHeat Oven to 300
Boil about 3-4 cups of water.
Place the water in a pan on the bottom of the oven.
Place salmon on a foil covered baking sheet and place on the top rack of the oven
Cook for 10-20 min or until salmond is flakey and changes color
On the stove top put 1tbs of olive oil on med-high heat
Cook mushrooms for 2-3 min or until they start to soften
Add salt and pepper and chopped garlic cloves.
Turn to med heat and simmer adding beer/wine and stiring for 2-3 min.
Remove Salmon and spoon mushroom sauce over fish.

Cinnimon Cabbage:

1 head of red cabbage - chop!
Ginger - fresh or dried

Put 1/2 -1 cup of water in suace pan on med-high heat
add chopped cabbage and cover for -3-5 minutes - stir occasionally
add chopped/dried ginger. I used about "one finger" of fresh ginger - really just use according to taste add 1ish tsp of cinnimon and stir
Cover - turn down to med heat and let cook/steam until cabbage is soft

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