Today I am reviewing a great new cookbook by actress, model, health enthusiast and guest author on our website, Mariel Hemingway. She shares her secrets for cooking nutritious and appetizing food in this lavishly photographed book. She focuses on seasonal foods, organizing the book by what’s fresh at each time of year. For each season, she provides simple and comfortable breakfast, lunch, dinner, dessert and snack dishes, suited for busy lifestyles. Recipes share common ingredients to make preparation fast and don’t require extensive shopping. Often core recipes feature in other meals. Janice, my wife who does the cooking at home loves the book and she has been using many of the recipes which I can tell you are delicious. One of my favorite recipes from the book, the Salmon with Minty Mango Salsa and a tasty unusual salad dressing are featured below. Vegetables and fruit are the centerpieces of her dishes but there are also many great chicken and fish dishes. Some of my other favorites include roasted bell pepper tapenade; ricotta “No Bread” pudding with blueberries; tomato, tarragon and a mostly egg white frittata; and portobello mushrooms with spinach and goat cheese. Mariel proves that healthy food can be enticing, and her dishes will appeal to all, even folks who are not health conscious. She shows that you can still eat some of your old favorites in a healthier and delicious way. Eating healthy has never tasted so good. I highly recommend it.
Salmon with Minty Mango Salsa (Serves 4)
- 1 medium, ripe mango, peeled and diced
- 1 cup diced English hothouse cucumber
- 2 green onions, sliced
- 1 medium tomato, seeds removed, diced
- 1 small jalapeno, seeded and finely minced (optional)
- 1 clove garlic, finely minced
- 1 tablespoon coarsely chopped mint
- 2 tablespoons fresh lime juice
- Sea salt
- 4 (4-ounce) wild-salmon fillets
- Sea salt
- Freshly ground black pepper
- 2 tablespoons coconut or olive oil
1. To make the mango salsa, combine the mango, cucumber, onions, tomato, jalapeno (if using), garlic, mint, and lime juice in a medium bowl, stirring gently to combine. Add the salt, to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator.
2. Season the salmon fillets on both sides with the salt and pepper. Heat the oil in a large, heavy skillet over medium heat. Sear the salmon on both sides until golden brown and flaky, about 3 minutes each side.
3. Spoon the salsa on top of the fillets; serve immediately.
Mariel’s Salad Dressing
- 1/2 cup fresh basil leaves
- Pinch organic sweetener (recommended: Stevia)
- 1/2 cup yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup olive oil
- 10 kalamata olives, pitted
Combine all ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator until ready to use. Mixture can be used as salad dressing or marinade.