Recipes

The Spa Cuisine at Mountain Trek is 5 Star. We are happy to provide some of those great recipes to all.

2-Day Healthy Eating Meal Plan

healthy meals in a collage

Our 2-Day healthy eating meal plan has been designed to help you kick-start your nutritional health and will result in increased and steady energy throughout the day, improved gut health, hormone balance, and weight loss.

A Healthy Approach

For two decades, we have refined and evolved our approach to nutrition at our award-winning health retreat. We treat food as fuel, consuming the right ingredients at the right times to ensure a high metabolic rate, balanced blood sugar levels (energy levels), reduced inflammation, detoxified and improved gut health and microbiome. Our approach produces secondary benefits as well, such as improved sleep, reduced cortisol (stress hormone) levels, enhanced fitness, and a stronger immune system.

Our meals are properly portioned, with each day’s plan starting at 1,200 calories for women and 1,500 for men. Each meal is what we call a Superplate—an optimal combination of proteins, carbs, vegetables, and fats that evolves throughout the day dependent upon our energy needs. The ingredients we use are packed full of nutrients, antioxidants, minerals, and vitamins, and we avoid inflammatory foods.

We eat 6 times a day for 12 hours, and then fast (Intermittent Fasting) for 12 hours, optimizing both our metabolism and natural healing functions. Three primary meals are consumed each day, the traditional breakfast, lunch, and dinner, along with two snacks and a morning smoothie which is consumed immediately upon waking. Two-thirds of your calories are consumed in the first 9 hours of your waking day, allowing your metabolism to taper off as we become naturally less active in the second half of our waking day. After all, we do not need calories to sleep, and consuming prior to bed has a negative effect on our sleep.

2-Day healthy eating meal plan

This healthy eating meal plan has been designed to maximize nutritional value and flavor while reducing waste and cooking time. Ingredients are batch-cooked to save you tons of time and repurposed across multiple meals to shrink your shopping list.

The result is a meal plan that will help you produce amazingly delicious, healthy, and beautiful food while dramatically improving your health, increasing your energy, reducing your weight, and saving you a bunch of time.

Dinner #1 – Roasted Turkey Breast with Chimichurri, Roasted Yams, and Green Beans Amandine

This ode to thanksgiving kicks off our meal plan, and rightfully so. Not only will you prepare a full dinner with this recipe, you will also batch cook your turkey and yams to use in tomorrow’s breakfast and lunch. These kinds of efficiencies are what allow this meal plan to be full of chef-level recipes but fit into an every-day cook’s daily life.

Break-the-fast Energizing Morning Smoothie

This smoothie is not your breakfast, it is actually consumed immediately upon waking, a full hour before your actual breakfast. That is why this is called a break-the-fast smoothie, as it breaks your overnight fast and ignites your metabolism immediately upon waking. You will have this both mornings. The recipe is for two servings so store the second half for day 2.

Morning-Smoothie

Breakfast Day 1 – Yam Pancake with Poached Egg, Avocado, & Salsa

This breakfast reuses yams made last night to make it quick and easy. Topped with poached eggs to add protein, it’s a balanced, healthy way to start your day.

 

Lunch Day 1 – Green Bean & Tomato Salad with Chimichurri Vinaigrette & Roast Turkey

This healthy and light lunch repurposes the turkey and green beans you cooked last night, making it a less than 5-minute meal.

Dinner #2 – Moroccan Spiced Beef with Roasted Butternut Squash & Baby Spinach Salad with Hemp Seed Tahini Dressing

Explore new tastebuds with this healthy and delicious dinner dish. During this recipe, you will also make tomorrow’s lunch, Curried Butternut Squash Lentil Soup.

Breakfast Day #2 – Avocado Tahini Toast

Avocado toast like you’ve never experienced it. This recipe uses sprouted grain bread, tahini, and grape tomatoes to balance out the avocado, resulting in a simple, quick, and healthy breakfast we’re sure to keep making long after these two days are over. Don’t forget to have your Energizing Morning Smoothie upon waking!

Lunch Day #2 – Curried Butternut Squash Lentil Soup

Having prepped this soup last night during dinner, the work is already done for this one, so just heat up a portion and enjoy! (note: this links to the Morrocan Spiced Beef recipe from yesterday as you will make the soup at the same time as making the spiced beef) 

Snacks

With this meal plan, you eat two snacks each day. These snacks are balanced between carb and protein, portioned correctly, and timed perfectly to ensure your energy levels stay elevated all day long and you avoid any crashes! You can see what the snacks are and when to eat them on the meal plan timing chart below.

Meal Plan Timing

When we eat is just as important as what we eat when it comes to our health. Eating a 2,000 calorie meal right before bed will be used (and stored) much differently than a 2,000 calorie meal upon waking. Follow this cheat sheet for when to eat your meals as well as an easy way to click through to the recipes.

 

Shopping List

This plan has been optimized to reduce ingredients through batch cooking and repurposing, and most ingredients are vegetables.

When shopping, you are always presented with a choice between conventional and organic. And now, we are presented with additional options like free-range and grass-fed. We always recommend choosing organic, sustainably-grown ingredients from a local farm. These ingredients have less toxins from fertilizers, pesticides, and herbicides, and have more nutrients from healthy soil. While these ingredients are often more expensive, they give your body much-needed nutrients and offer you the best chance of living a long, healthy, and happy life—something hard to put a price tag on.

 

Cook these meals alongside our chef and nutritionist

If these meals intimidate you, consider joining one of our new Basecamp weekend retreats, where you can cook these meals alongside our chef and nutritionist! From Friday afternoon through Sunday, our expert team, including our chef, nutritionist, yoga instructor, kinesiologist, and program director, will guide you through an immersive program specifically designed—and proven—to dramatically improve your health physically, mentally, and emotionally. Through proper nutrition, movement, nature immersion, and more, you’ll spend the weekend reversing the effects of aging, stress, and overworking, and emerge feeling refreshed, recharged, and back on track. The weekend is an incredibly efficient way to reset your health and a wonderful opportunity to change your habits in your own environment.

woman cooking in front of her laptop

Cook alongside Chef Jillian and Nutritionist Jenn at our Basecamp weekend retreat


What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Chimichurri Vinaigrette

bow of chimichurri Vinaigrette with onions and parsley

Chimichurri Vinaigrette is an Argentine sauce typically consisting of fresh herbs, an acid such as vinegar or citrus, and oil. This recipe uses liquid aminos to add savory flavor while limiting salt as we get enough salt from other sources. This sauce can be stored in the fridge in an airtight container for up to 10 days and in the freezer for up to 3 months. Use this chimichurri vinaigrette on cooked meats, raw and cooked vegetables, as a salad dressing, and more! This recipe makes about 1 ½ cups.

Ingredients (Makes 1 1/2 cups)

  • 1 t garlic
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 bunch green onions
  • 2 lemons
  • 1 t liquid aminos
  • 1/2 C olive oil (extra virgin or regular)

Preparation Method

  1. Mince garlic, cilantro, parsley, and green onions. The finer the mince, the smoother the sauce.
  2. Place herbs, garlic, and onions in a small mixing bowl and add the zest and juice of the lemons, olive oil, and liquid aminos.
  3. Mix well.

Alternatively, you can use a food processor to speed your prep. Pulse all ingredients except oil until minced fine. The finer the mince, the smoother the sauce. Then add oil and liquid aminos and pulse until combined. Enjoy!


What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Green Bean & Tomato Salad with Chimichurri Vinaigrette & Roast Turkey

Healthy vegetable salad with leftover turkey on plate

This simple, yet elegant and healthy salad uses your leftover turkey breast perfectly. The freshness of the chimichurri combines with the sweetness of the tomatoes, the crunch of the green beans, and the savory leftover turkey to give your tastebuds a wonderful, complex experience. Tip: The chimichurri used in this recipe as a salad dressing can also be used on cooked meats, raw and cooked vegetables, and more!

Ingredients (Serves 4)

  • 1/2 C French green beans, blanched
  • 5-8 grape tomatoes, halved
  • 1/2 C roasted turkey breast (leftover from Thanksgiving!)
  • 2 T chimichurri Sauce
  • Handful of baby spinach

Chimichurri Sauce

  • 1 t garlic, minced
  • 1 bunch cilantro, minced
  • 1 bunch parsley, minced
  • 1 bunch green onions, minced
  • 2 lemons, zested and juiced
  • 1 t liquid aminos
  • 1/2 C olive oil (extra virgin or regular)

Preparation Method

  1. Bring a pot of water to a boil. While coming to a boil:
  2. Combine all chimichurri ingredients in a small bowl and mix well. The finer the mince, the smoother the sauce.
  3. Once your water is boiling, add the green beans, cooking until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking (blanching).
  4. Toss green beans, tomatoes, and turkey in 2 tablespoons of chimichurri sauce and serve atop a bed of baby spinach.

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Asian Chicken Salad with Thai Dressing

salad with chicken and almonds on plate with marble background

This healthy Asian chicken salad with Thai dressing packs some of our favorite flavors and nutrients without the typical carb-load most Asian salads bring to the table. Julienned and finely diced vegetables replace noodles and present extremely well, making this salad a great, lighter option for serving at your next lunch or dinner party. Substitute sliced and grilled portabello mushroom to make it vegetarian.

Ingredients (Serves 4)

  • 1 lb organic, free-range/pasture-raised chicken breast (substitute tofu or portabello mushroom for vegetarian option)

Marinade

  • 1 1/2 Tbs. Tamari or Braggs
  • 1 1/2 Tbs. grapeseed oil
  • 1 Tbs. lemon juice
  • 2 Tbs. orange juice
  • 1/4 tsp. Sriracha Hot Chili Sauce

Salad

  • 4 c. fresh organic greens, plated as a base for the salad
  • 3/4 c. snap peas, cubed
  • 3/4 c. carrots, julienned or finely diced
  • 3/4 c. green beans, blanched
  • 3/4 c. cucumber, diced
  • 1 c. celery, julienned or finely diced
  • 1/3 c. red onion, minced
  • 1/3 c. water chestnuts, sliced and halved
  • 3/4 c. colored pepper, julienned or finely diced
  • 1 orange, 4 slices
  • 1/4 c. lightly toasted slivered almonds
  • 2 Tbs. lightly toasted sesame seeds

Thai Dressing

  • 1/3 c. olive oil
  • 1/2 Tbs. sesame oil
  • 1 Tbs. tamari or Braggs
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. white balsamic vinegar
  • 1 cloves garlic, minced
  • 1 Tbs. minced fresh ginger root
  • ½ tsp. prepared Dijon-style mustard
  • 1 teaspoons honey
  • ground black pepper to taste
  • 1 tsp. orange zest

Preparation Method

  1. Combine all marinade ingredients in a large reusable container.
  2. Slice chicken into 1″ strips and marinate for 45 minutes.
  3. While the chicken marinates, bring a pot of water to a boil. Add the green beans, cooking until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking (blanching)
  4. Prepare the remaining salad ingredients, placing atop a bed of greens. Leave the orange slice, almonds, and sesame seeds until just before serving.
  5. Prepare Thai dressing by combing all ingredients in a blender or food processor.
  6. Saute (or grill, if available) the chicken until cooked through, about 5 minutes per side.
  7. Top salad with chicken, an orange slice, slivered almonds, and sesame seeds, and then dress to taste.
  8. Enjoy!

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Black Bean Brownies

black bean brownies stacked with a walnut

These black-bean grain- and flour-free brownies will curb any dessert craving, and couldn’t be any easier to make. You will never believe these brownies are made with black beans, and neither will the kids! Our nutritionist Jenn brings these to parties and they are always a hit. With the 90-95% dark chocolate and raw honey, these brownies take use sugar in an intelligent way, maximizing sweetness but maintaining a low sugar profile.

Ingredients

  • 1/2 c soft-cooked black beans, drained well
  • 1/3 c virgin coconut oil, melted
  • 1/2 c unsweetened cocoa powder
  • 1/2 c 90-95% dark chocolate, chopped up into 1/4 inch pcs.
  • 1/8 tsp. pink salt
  • 2 tsp. pure vanilla extract
  • 1/3 c walnuts, finely chopped
  • 2/3 – 1 c raw honey (depends how sweet you want them)
  • 3 large eggs, lightly beaten

Preparation Method

  1. Preheat oven to 350°. Grease an 8×8 glass dish liberally with coconut oil.
  2. Place all but the final 3 ingredients (eggs, chopped up chocolate, and walnuts) into a blender or food processor and blend until smooth.
  3. Fold in the remaining ingredients.
  4. Pour into the pan and bake for about 30 minutes.
  5. Let cool – the texture actually changes as they cool off, getting more “fudgy.”

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Detoxifying And Energizing: Morning Lemon Ginger Tea

Ginger and Lemon Tonic

Ginger Tea Timing

If you’re the type of person who needs a little jump start in the a.m., and there isn’t any caffeine coursing through your veins, the next best thing is Mountain Trek’s Morning Ginger Tea. Ginger tea is great anytime during the day, but the best time to drink ginger tea is in the morning. When taken in the first 30 minutes after you awake, it helps your body end its overnight fast, charge up your metabolism, and prevent nausea. Follow it immediately with a morning smoothie and your day is off to a great start, full of nutrients, antioxidants, and energy.

Ginger Tea Benefits

Ginger is pretty amazing—it’s no wonder its nickname is “the miracle root”. The robust rhizome deserves its kudos, too—whether taken internally as a tea, dried, candied, pickled, fresh, juiced, or as an oil (it can also be applied topically or added to water in a bath), ginger is an incredibly effective, ancient solution to many of the health issues we still face today. This ancient ingredient doesn’t come without modern science, either. Ginger’s health claims have been backed up by The National Library of Medicine in randomized, double-blind, placebo-controlled studies.

It’s not just a food and spice. Ginger is a medicine.

Ginger root contains active ingredients such as gingerol, shogaol, and zingerone. The people of East Asia have known its medicinal value for thousands of years—they still use it as a treatment for a broad spectrum of ailments ranging from respiratory problems associated with colds and flu, preventing nausea, increasing the appetite, livening the libido, addressing circulation problems, and reducing joint pain.

Ginger is a powerful antioxidant

Our kidneys are one of only 5 organs that eliminate toxins. Ginger has been shown to have a powerful effect on this super organ, increasing antioxidant amounts in our kidneys, calming organ inflammation, reducing fibrosis, and helping create overall healthier kidney tissues.

Reduces inflammation

Due to its powerful antioxidant properties, ginger extract can reduce the levels of pro-inflammatory biomarkers, helping conditions like rheumatoid arthritis, asthma, and IBD (inflammatory bowel disease).

Boosts the immune system

Ginger increases the absorption and assimilation of essential nutrients into the body which boosts the immune system. Additionally, with increased antioxidant levels and reduced inflammation, our natural healing processes thrive and can even exhibit anticancer effects.

Reduces nausea

There’s a good reason we keep ginger chews on hand in our vehicles, especially for the windier drives we take up to the higher elevation hikes. Ginger has been proven in various clinical studies as an effective and safe treatment for nausea and vomiting.

Helps balance blood sugar levels

Recent studies have shown that ginger can reduce cellular insulin resistance, helping your muscles, fat, and liver pull more glucose from your bloodstream. This increases our energy and reduces our risk of becoming prediabetic and ultimately, diabetic. Currently, more than 1 out of every 3 adults in the United States are prediabetic.

Morning Lemon Ginger Tea Recipe

It’s quite possible that ginger is nature’s best combination of detoxifier, anti-inflammatory, and digestive aid, all-in-one.

Our ginger detox drink is a great immune-boosting tea that’s loaded with vitamin C and antioxidants to help support you through your detoxification process. Loaded with anti-inflammatory properties, this drink boosts your immune system and will help to cleanse your lymphatic system. Enjoy!

Ingredients

  • 1/4-1/2 Cup fresh ginger rinsed and sliced into 1/4 inch slices
  • 1 1/2 – 2 Quarts water
  • Fresh lemon juice (added when serving)

Preparation

This tea is made ahead and kept refrigerated until consumed.
  • Place ginger and water in a pot and bring to boil. Simmer for 45 minutes to 1 hour.
  • Refrigerate until consumed.
  • Add fresh lemon juice and a lemon slice before serving.

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

No Noodle Lasagna

While a noodle-less lasagna may conjure visions of an unstructured mess, we find this healthy dinner dish to be amply supported by delicious layers of thinly-sliced zucchini, squash, and eggplant. Layered between these nutritious vegetables that we often overlook is mushroom, swiss chard, roasted red peppers, and cheese. We’ve provided the recipe for our delicious homemade Red Wine Tomato Sauce, but you can also use a quality organic store-bought sauce if you are short on time. Serve with a simple green salad on the side to round out your meal. Enjoy!

Ingredients (Serves 4)

Red Wine Tomato Sauce (optional—can use store-bought sauce)

  • 2 ½ tablespoons olive oil
  • 1 cup onion, diced
  • 4 teaspoons garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 4 teaspoons fresh rosemary, chopped
  • 2 teaspoons ground fennel
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ cup red wine
  • 4 cups canned organic tomatoes, blended
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons honey

Lasagna Filling

  • 1 eggplant, sliced into 1/4″ slices lengthwise
  • 2 zucchinis, sliced into 1/4″ slices lengthwise
  • 1 large or 2 small butternut squash, sliced into 1/4″ slices
  • 1 ½ cup mushrooms, sliced
  • 1 tablespoon of oil
  • 1 large clove garlic, minced
  • 1 tablespoon white wine
  • 1 cup white cheddar cheese, or mozzarella
  • ¾ cup cottage cheese
  • 1 egg
  • 2 tablespoons parmesan – grated
  • Pinch of nutmeg
  • ½ cup swiss chard – chopped
  • ½ cup roasted red pepper- chopped (if from a jar, drain thoroughly)
  • 1 cup sharp cheese or parmesan – grated
  • 2/3 cup pitted olives- ground into a tapenade (optional topping)
  • 2 cups salad greens (optional side)
  • olive oil and balsamic vinegar for drizzling (optional for side salad)

Preparation Method

  • Prepare the red wine sauce by sautéing olive oil, onions, garlic, and all herbs, salt, and pepper in a saucepan until translucent.
  • Deglaze with the wine, then add tomatoes, honey, and vinegar and heat through to simmer for 5 minutes and then set the sauce aside.
  • For the lasagna, start by slicing the eggplant, zucchini, and squash into 1/4″ thin pieces, lengthwise.
  • Lightly spray the eggplant, zucchini, and squash with cooking spray or brush with oil and bake on a baking sheet for 7-8 minutes.
  • Meanwhile, sauté the mushrooms in oil and garlic, then deglaze the pan with the white wine.
  • Beat the cottage cheese with the egg, parmesan, and nutmeg. Set aside to be included in the lasagna.
  • Put 4 tablespoons of your red sauce in the bottom of an 8 x 8 baking dish.
  • Layer in sequence: 4 slices of eggplant / mushrooms and red pepper / red wine sauce – 1 cup / swiss chard / cottage cheese mixture -1/2 cup / zuccini / red wine sauce -1 cup / cheddar cheese or mozzarella / butternut squash / red wine sauce- 1 cup/ sharp cheese.
  • Bake at 375 degrees for 40 minutes.
  • Top with olive tapenade, and serve with a side of greens drizzled with oil and vinegar.

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Wasabi Crusted Halibut With Spinach & Chard Gomae

Wasabi_Crusted_Halibut

Rich, spicy, and healthy, this dish is packed with nutrients and filled with flavors of Japanese cuisine. Made with succulent halibut and crunchy wasabi peas, this recipe is a Mountain Trek favorite! We like to serve Halibut when it is fresh and in season. If not in season, substitute another white fish.

INGREDIENTS (Serves 4)

  • 4 oz halibut, skinless, 4 portions
  • 1/4 cup organic mayonnaise
  • 2 tsp sweet chili sauce
  • 1/2 tsp wasabi powder
  • 1/3 cup dried wasabi peas, roughly chopped
  • 3 cup broccoli flowerets, chopped
  • 4 cup Swiss chard, fresh chopped
  • 1/2 bunch kale, de-veined and chopped
  • 1 green onion, cut diagonally

Gomae dressing:

  • 1 tsp agave syrup or honey
  • 1 tsp water
  • 1 Tbsp Bragg’s liquid aminos
  • 1 1/2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1/4 cup sesame seeds
  • 1/8 cup grapeseed oil
  • 1 1/2 Tbsp tahini

PREPARATION

  • Heat the oven to 400 F.
  • Place the halibut on a parchment-lined baking sheet
  • Mix the mayonnaise with the sweet chili sauce and wasabi powder to make a paste.
  • Spread the paste evenly on top of each piece of fish (common mistake: do not add wasabi peas yet)
  • Bake for 15-20 minutes, or until the fish is flaking and the top is slightly browning, 5 minutes before the baking is complete, press the wasabi peas firmly into the paste to cover and return to oven.
  • Prepare the gomae by removing any hard stems from the spinach and chard and chop.
  • Steam the broccoli. Add the spinach and chard and continue to steam until everything is cooked through and softened, but still bright green. Drain well, keeping warm
  • Mix the dressing ingredients in a saucepan on low heat. Once warm, toss with the greens.
  • To serve, place fish on plate next to a classic gomae mound. Sprinkle with green onions. To add an element, steam some carrot spears and place fish atop (as pictured).

Cedar Plank Salmon with Grilled Asparagus

Cedar Planked Salmon with Grilled Asparagus

Something special happens when you cook with wood. A rich, smokey flavor gets infused into your fish and vegetables and takes your grilling to the next level. When you don’t have a wood smoker, cooking on top of a cedar plank is the next best option. Soaked for hours before placed on the grill, the plank will first steam and then begin to emit a rich smoke. Salmon is packed full of omega-3 fatty acids, making it the perfect fish for this cooking method, as it invites the smoke right in. This Cedar Plank Salmon and Grilled Asparagus recipe is a wonderful, healthy, summer grilling option—simple, easy to prep and clean, yet packed full of nutrients and vitamins. We love the deep red meat of Sockeye salmon, but any other salmon can be used on the plank. Make sure to keep the barbecue closed while cooking so the cedar smoke can work its magic on the fish. Serve with a healthy, light salad to round out your meal.  Serves 4.

INGREDIENTS (Serves 4)

  • 1 Cedar Plank (6″ x 12″, ~1/2″ thick)
  • 4 oz fillets of sockeye salmon
  • 16 asparagus spears medium
  • 1/2 lemon, thinly sliced
  • Oil spray (Avocado oil if possible)
  • 1 pinch coarse sea salt
  • 1 garlic (dried)
  • 1 garlic (fresh)
  • 1 pinch ground chilies

Marinade:

  • 1 cup olive oil
  • 1 tbsp Braggs aminos or tamari soy sauce
  • 1/2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp fresh lime juice
  • 1/2 tbsp cracked chilies
  • 1/2 cup fresh cilantro
  • 1/2 tsp fresh ginger minced
  • 1 tbsp sesame oil

PREPARATION

  1. Soak the cedar plank (use something to weight it so it stays submerged) 2 hours before cooking.
  2. Rinse salmon, pat dry, and place in a shallow baking dish or bowl.
  3. Puree marinade ingredients in a blender until smooth and pour over salmon, reserving some marinade to drizzle over the finished fish or for the accompanying asparagus.
  4. Let sit, refrigerated, for up to an hour.
  5. Wash and dry asparagus and toss in a little oil spray with a pinch of sea salt and dried ground garlic or fresh minced garlic, plus a pinch of ground chilies.
  6. Dry the plank and lightly oil it (avocado oil or other high smoke point oil)
  7. Preheat barbecue, place the plank on the grill, and cook on medium temperature for about 10 min, or until the center is almost done. It’s normal for the cedar to smoke a little in the barbecue, this will add flavor to the fish.
  8. Set the plank aside with the salmon on it (you can keep it in a barely warm oven, wrapped) and put the asparagus on the grill. Grill for a few minutes until spears are just done (still bright green, but with grill marks and a bit crunchy).
  9. Serve with lemon slices and a drizzle of marinade on both the fish and asparagus.