Orange Salmon with Apricot Horseradish Salsa Monday, Oct 14 2013 

1 orange, cut into half circles
4 4-oz center-cut boneless, skinless salmon fillets
1 tsp safflower oil
1/2 tsp ground cumin
1/2 tsp fresh ground black pepper
1/4 tsp sea salt

1 red bell pepper, seeded and diced
1/3 cup diced unsweetened dried apricots
1/4 cup finely chopped red onion
1 1/2 tbsp grated fresh horseradish
1/2 tsp organic evaporated cane juice
1 tsp orange zest
1/4 cup fresh orange juice

To a 4-qt slow cooker, arrange orange slices on the bottom. Arrange salmon fillets, skinned side down over top oranges. Drizzle oil evenly over fillets. Sprinkle evenly with cumin, pepper and salt. Cover and cook on low for 2.5 to 3 hrs, until opaque in center, checking for doneness after 2.5 hrs (or on high for 1.25 to 1.5 hrs, checking for doneness after 1.25 hrs)

Combine salsa ingredients about 15 min before serving; set aside until needed.

To serving plates, gently transfer fillets, discarding orange slices and any accumulated liquid. Top with salsa.

Clean Eating, November/December 2013, Page 71



Spiced Beef Tenderloin with Chile-Sauteed Shrimp Thursday, Mar 21 2013 

2 3-oz beef tenderloin medallions
Olive Oil

Spice Rub
2 tbsp sweet paprika (Chef’s Tip: Opt for the Hungarian variety.)
1 tsp organic evaporated cane juice
1 tsp kosher salt
½ tsp fresh ground black pepper
½ tsp ground ginger
½ tsp ground cardamom
½ tsp ground cumin
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cayenne pepper

Sauteed Shrimp
4 shrimp, peeled and deveined
2 tsp olive oil
1 clove garlic, minced
1 tsp kosher salt
½ tsp ground cumin
½ tsp sweet paprika
Pinch chile flakes

In a small bowl, combine all spice rub ingredients. Using about 1 tbsp per beef medallion, coat both sides with mixture, gently rubbing into meat. Cover and refrigerate for 1 hour. (Tip: Store leftover spice rub in an airtight container for up to six months.)

In a small bowl, stir together all sauteed shrimp ingredients. Cover and refrigerate for 45 to 60 min.

Preheat oven to 425F. Mist a medium, ovenproof saucepan with cooking spray and heat on medium-high. Add beef and sear on one side for 4 to 5 min. Turn over, transfer pan to oven and roast to desired doneness; about 7 min for medium-rare or 9 to 10 min. for medium.

In a nonstick saute pan on high, add shrimp and saute for about 3 min, until just cooked through. Top beef with shrimp.

Clean Eating, January/February 2013, Page 60


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