June 5th, 2019 by Debbie Martilotta
- 1 lb peeled large shrimp, cooked
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup chopped fresh cilantro
- 1 garlic clove, minced
- 2 chopped scallions
- 1 diced red bell pepper
- 1 cup chopped peeled jicama
- 3/4 cup orange sections (less or no orange for DBM diet)
- 1 jalapeño pepper, seeded and minced
- 1/2 teaspoon salt
Combine ingredients; chill 1 hour. Serve cold. How easy is that!
Makes 8 servings (serving size: 1/2 cup)
Calories per serving 80
Protein per serving 12g
Carbohydrate per serving
6g Fiber per serving 2g
May 22nd, 2018 by Debbie Martilotta
This meal makes a great weekend brunch dish because the dill and the caraway are so refreshing and uplifting.
- ¼ cup apple cider vinegar
- 1 tablespoon caraway seeds
- 1 tablespoon yellow mustard seeds
- 3/4 teaspoon sea salt
- ¼ teaspoon, plus a pinch freshly ground black pepper
- 2 large seedless cucumbers, thinly sliced
- Four 6-ounce boneless, skin-on wild salmon fillets
- 5½ ounces baby arugula
- 1 Belgian endive, thinly sliced
- ½ cup chopped fresh dill, plus more for garnish
- 1 tablespoon almond oil or extra-virgin olive oil
- Grated zest and juice of 1 lemon
- Combine the vinegar, caraway seeds, mustard seeds, 1⁄2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.
- Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of the salmon fillets with 1⁄4 teaspoon each of the salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout about 4 more minutes.
- While the salmon cooks, toss the arugula, endive, dill, and oil with the cucumber mixture.
- Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice, and dill. Serve immediately.
By Mark Hyman, MD