A Stack of Salmon Meals


A Stack of Salmon Meals

This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Ginger Salmon with Red Cabbage Slaw and Jalapeño Cantaloupe Salsa and after cooking that, you will be part-way toward two other meals in the stack, Butter Lettuce Salad with Honey Cilantro Vinaigrette and Shallot and Salmon Burgers with Sesame Aioli.

Ginger Salmon with Red Cabbage Slaw and Jalapeño Cantaloupe Salsa

Serves 5-6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.

Ingredients:

  • 2 cups diced cantaloupe
  • ½ a small jalapeño, finely diced
  • 2 tablespoons lime juice
  • ¼ cup cilantro leaves
  • 1 head of red/purple cabbage, cut into thin strips (2 ½ cups needed)
  • Honey Cilantro Vinaigrette, recipe below
  • 2 tablespoons ginger paste
  • ½ teaspoon curry powder
  • 1 ½- 2 pound salmon filet
  • 1-2 tablespoons coconut oil
  • Salt and pepper, to taste

Directions:

  1. Prepare salsa by adding cantaloupe, jalapeño, lime juice and cilantro to a medium sized bowl. Stir, then place the salsa in the refrigerator (it tastes best chilled) while you continue to prep.
  2. Make your Honey Cilantro Vinaigrette, directions below. Pour half the dressing over top your sliced cabbage and stir. Reserve the rest for later use if you are cooking the stack of meals.  
  3. In a small bowl, combine ginger paste, curry powder and some salt and pepper. Spread this mixture over both sides of your salmon.
  4. Heat coconut oil in a large skillet (cast iron preferred). When oil is hot, add salmon and cook to your liking, about 3-4 minutes on each side.
  5. Enjoy salmon over a bed of Red Cabbage Slaw with some Jalapeño Cantaloupe Salsa on top.
  6. If cooking the “stack” of 3 meals, reserve your remaining salmon, Cantaloupe Salsa, Red Cabbage Slaw and Honey Cilantro Vinaigrette for later use.

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Honey Cilantro Vinaigrette

Serves 4

Ingredients:

  • ⅔ cup cilantro leaves
  • ⅓ cup olive oil
  • 4 tablespoons apple cider vinegar
  • 2-3 tablespoons honey
  • 2-3 tablespoons lime juice
Salt and pepper to taste

Directions:

  1. Combine all ingredients in a jar or container with a lid. Mix/shake well and store in the refrigerator.
Want to see the best part? After cooking this meal, you can prepare two other unique meals using your leftovers and only about 5 minutes of your time! Here are the recipes- Butter Lettuce Salad with Honey Cilantro Vinaigrette and Shallot and Salmon Burgers with Sesame Aioli.

    Our meal stacking system changes everything.

    With these meal plans, you can make 6 clean, gluten free and unique meals in 1 hour TOTAL hands-on time per week.

    Get 2 Weeks Free!

    Each day’s cooking is a building block for the next day’s meal.

    The plan is divided into 2 STACKS, with a BASE BLOCK that begins each STACK. These BASE BLOCKS are the days we cook our proteins and veggies and take only 20 hands-on minutes in the kitchen.

    Then on the other days, we change or add to the foods that were made in the BASE BLOCK in order to create 2 more unique meals in each STACK. And get this, those meals only take about 5 minutes for you to assemble.

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    Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida