House Calls

SPR 2018

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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Page 47 of 54

Spring Greens R E C I P E S B Y H E A T H E R G A R V I N P H O T O G R A P H Y B Y H É L È N E D U J A R D I N F O O D S T Y L I N G B Y L I S A R O V I C K h o u s e c a l l s { spring 2018 } 43 specials board With temps rising and flora blooming, our plates—and palates—are begging for the freshest of fare. Here, find four delicious dishes grounded in greens Grilled Salmon and Bok Choy with Cilantro-Wasabi Dressing (Serves 4) For the dressing: 1/4 cup avocado-oil mayonnaise (such as Primal Kitchen) 1/4 cup low-fat sour cream 2 tsp. lemon juice 1-2 tsp. wasabi, depending on heat preference 3 Tbsp. freshly chopped cilantro, plus more for garnish 2 cloves garlic, minced 2 Tbsp. rice vinegar 1/4 tsp. salt 3 Tbsp. olive oil 1 ½ pounds skin-on salmon (if available; if not, skinless is fine), portioned into 4 fillets 1 pound bok choy, rinsed and halved lengthwise 1 ½ cups cooked brown rice Nutrition facts (per serving): 510 calories, 30.5g total fat, 4.5g saturated fat, 111mg cholesterol, 781mg sodium, 22g carbohydrates, 2g fiber, 2g sugar, 39g protein Whisk dressing ingredients in a small bowl. Add water, a teaspoon at a time, whisking, until desired consistency is reached. Set aside. In a separate bowl, combine garlic, rice vinegar, salt, and olive oil. Brush marinade over skinless side of salmon. Toss bok choy with remaining marinade and set aside. Preheat grill to medium-high heat and lightly oil the grate. Place fillets skinless-side down, spaced at least an inch apart, and cook without moving until the fish releases itself from the grate, roughly 3 to 4 minutes. Flip salmon and cook for an additional 4 minutes or until desired doneness. (One inch of thickness generally takes 10 minutes total to cook until well done.) Remove salmon and let rest. 4 Place bok choy on the grill and cook until charred, roughly 2 minutes per side. Transfer to the cooler side of the grill grate, close the lid, and let bok choy cook until tender, about 3 minutes longer. 5 Transfer bok choy to a serving platter with the salmon. Garnish with the remaining cilantro. Serve alongside brown rice and dressing.

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