Today is the holiest of all Jewish holidays, Yom Kippur. To break the fast with a light supper, I am featuring Grilled Wild Caught Salmon with a Mango Salsa. Whether you are religious or not, I love the symbolism of Yom Kippur where you let go of what does not work in your life, starting fresh with what works and expanding upon what works. I am a very spiritual person, not religious, and deeply appreciate this cleansing of the body and mind in order to achieve a deeper level of spirituality. I have embarked upon a cleanse for 28 days. I am on Day 3. It involves my Apple Cider Vinegar Drink (Tip #36) when I wake, fresh wheatgrass after that, green juice (Tip #2) around 11:00 am and finally a green smoothie (Tip #35) around 2:00 pm. Then, I eat a clean, beautiful meal of 80% vegetables and 20% protein for dinner. I have been eating Wild Caught Fish. I am giving my digestive system a rest. I am not hungry at all during the day and have so much energy. During this time of the year I usually do 10-14 days but this year it's 28 for me. I want to feel the highest level of health, and I know this will do it. I have always said that it takes a choice, a commitment and a responsibility to be healthy. I reap the benefits every day with a feeling of contentment and peace. Sure "stuff" happens that sucks. In a healthy body and frame of mind, this "stuff" is just easier to deal with.
GRILLED WILD CAUGHT SALMON WITH A MANGO SALSA
1 Lemon 4 - 6 oz. Salmon Filets, skin on and cut from the thickest part Extra Virgin Olive Oil Salt and Pepper Granulated Garlic A sprinkle of Fresh minced Rosemary on each Filet Olive Oil Spray
1) First you will want to fire up your grill at the highest flame and wait 10 - 15 minutes. You are cleaning the grill by doing this and burning off any impurities from the last time you used it. Then scrape the grill with a wire brush. Next, take an old rag and wrap it around a stick. Dip the rag in Olive Oil and wipe it all over the hot grate. 2) Take the 4 pieces of Salmon and squeeze lemon juice on both sides. Season with Salt, Pepper, Granulated Garlic and Fresh Rosemary. Rosemary is a strong herb so just sprinkle 1/4 teaspoon on each filet. Finally spray Olive Oil on each piece. 3) Grill skin side up first for 3 - 4 minutes, turn and continue skin side down for 3 - 4 minutes depending on how well done you like it. Serve with Mango Salsa below. Mango Salsa 1 - Mango 1/2 English Cucumber 1 small Red Onion A handful of Cilantro Leaves 2 Tablespoons Sweet Chili Sauce
Cut the Mango, Cucumber and Red onion into small pieces about 1/4 inch squares. Chop up Cilantro Leaves and add a 2 Tablespoons Sweet Chili Sauce which gives a little heat along with a little sweet (located in the Asian section at Whole Foods Market).