Holistic Chef Eddie's Tip of the Day #37

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.
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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).   

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