One of those meals that just doesn’t get old!
::FOR THE GREEN TAHINI::
Blend the following until smooth
1/4-1/2 cup tahini
Handful cilantro
Handful Italian parsley
1/2 cup water (can add more to help blend if needed, but start with that)
1 tsp salt
2 garlic cloves
1 tbs honey
1/4-1/2 seeded jalapeño
1/2 cup raw or lightly salted cashews
2 tbs olive oil
Juice of 1 lemon
Optional: sometimes I bulk this up even more with 1/2 cup of frozen peas and/or scoop of hummus
::FOR THE CABBAGE::
1 head green cabbage, sliced in big, thick slices (about 1 inch)
A few shakes of paprika, chili powder, garlic powder, and salt
Olive oil
Preheat oven to 425. Place cabbage on a baking sheet and season with spices and olive oil. Roast for 15-20 min.
::FOR THE SALMON::
Cut salmon into 1 inch cubes and place on a baking sheet. Coat in some oil and season with same seasonings as cabbage but then drizzle with honey and mix to coat. Place in oven at same time as cabbage on a separate rack for 15-20 min.
Serve with rice and a heavyyyy drizzle of Japanese BBQ Sauce
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