Zone Diet - Grilled Salmon with Mango Salsa and Roasted Asparagus Recipe

Chef Andriano's Recipe
Grilled Salmon with Mango Salsa and Roasted Asparagus

Yield: 1 Serving
Blocks: 4

Protein: 6 oz. Fresh Salmon Fillet (Boneless and Skinless)


Carbohydrate:

1 ea. Mango (1/2 cup, diced)
1 ea. Lime
1 ea. Plum Tomato (diced)
1 ea. Tomatillo (Green Tomato) (diced)
1 ea. sm. Red Onion (diced)
1/2 tsp. Cilantro
1/2 cp. Corn Niblets
7-8 ea. Asparagus Spears
1/4 cup of Wild Rice (cooked)


Fat: 1/8 cp. Olive oil




Method:

Turn grill on low flame. Spray cooking oil on heated grill.
To make salsa, toss together the diced mango, red onion, tomato, tomatillo, corn, cilantro and 1 tablespoon of olive oil. Squeeze the juice of 1/2 a lime and add pinch of salt & pepper to taste. Toss lightly and set aside to allow all the flavors to merge together.
On a sheet of aluminum foil, place raw asparagus and drizzle about 2 teaspoons of olive oil and a pinch of salt and pepper on top. Fold to wrap the foil completely around the asparagus. Place on the grill for about 5 minutes, turning halfway.
Marinate Salmon with the remaining half of fresh lime and 1 teaspoon of olive oil. Grill over low flame on both sides until done (look for fat deposits rising to the surface), about 4 minutes on each side.





Lunch Alternate: Grilled Coconut Tofu with Roasted Plantains and Chayote Squash Salad

Yield: 1 Serving
Blocks: 4

Protein: 6 oz. Plain Tofu


Carbohydrate:

1 ea. Plantains (Ripe)
2 ea. Chayote Squash (Peeled)
1 ea. Plum Tomato (diced)
1 ea. Tomatillo (Green Tomato) (diced)
1 tsp. Lime juice
1 tbsp. Green Scallions (Diced)
1 tsp. Cilantro
1/2 tsp. Cinnamon powder


Fat: 1 tsp. Olive oil
2 oz. Coconut milk






Method:

Marinate Tofu in 1 oz. of Coconut milk and 1/2 tsp. Olive oil and ready for grilling on both sides over a low flame, basting with Coconut marinade.
Slice Plantains and dip in marinade and do the same as the Tofu, sprinkle with cinnamon when finished..
To make the salad, Boil Squash until tender, reserve and dice. Dice Tomatillo and Tomato. Combine with remaining coconut milk and scallions and lime juice.