We needed a recipe to try something new with Mahi Mahi we had in the freezer and wanted to try to use at least a few things from our recent CSA box as well.  We had fresh ginger in our box (first year of ginger for our CSA!) and some beautiful tat soi heads and these two recipes sounded like they’d go well together.    The Mahi Mahi recipe is compliments of everydaypaleo.com and the tat soi recipe is from our CSA newsletter (Andrea Yoder).  My wife did the cooking tonight and both dishes turned out excellent and the flavor combination was perfect!

Tat Soi Salad with Lemon-Ginger Vinaigrette (By: Andrea Yoder)

Ingredients:

• 1 head of tat soi, greens & stems in bite sized pieces, washed and dried
• 1 medium carrot, finely shredded
• Lemon zest from 2 lemons
• 2 Tbsp lemon juice
• 1 Tbsp honey
• 1 Tbsp fresh ginger, minced or pressed with a garlic press
• 4 Tbsp olive oil
• Pinch of salt
• Freshly ground black pepper
• 1/4 cpu almonds, chopped & toasted

Recipe:
Prepare the vinaigrette by combining the lemon zest, lemon juice, honey and ginger in a bowl.  Slowly drizzle in the oil and stir to combine.  Best if made 15-20 minutes before server to allow flavors to mix.

Prepare the salad just before serving by placing the tat soi and shredded carrots in a bowl and mix.  Top with pinch of salt and freshly ground black pepper.  Add the vinaigrette and toss to combine.  Don’t use too much vinaigrette, just enough to give a light coating.  Top with toasted almonds.

Gingered Carrots with Mahi Mahi (double this recipe if feeding more than 2 or 3)

Ingredients:

• 4 carrots, sliced
• 3 tablespoons grass fed butter or coconut oil
• 5 green onions, diced
• ½ teaspoon fresh grated ginger
• 1 teaspoon crushed garlic
• 1 pound of mahi mahi pieces or other white fish of your choice
• 1 tablespoon fresh lemon juice
• ½ cup chicken broth
• 1 tablespoon coconut aminos or 1/2 teaspoon of wheat free tamari
• Fresh ground black pepper and sea salt to taste

Recipe:

• Saute the carrots in 2 tablespoons of the butter or coconut oil over medium heat for 5-7 minutes or until the carrots start to brown.
• While the carrots are cooking, mix the chicken broth, coconut aminos or tamari and black pepper together in a bowl and set aside.
• Add the green onions to the carrots and cook for another minute.
• Add the lemon juice, ginger, and garlic to the pan and sauté just until the veggies are coated with the ginger and garlic.
• Sprinkle with a little sea salt, stir again, and remove the carrot mixture from the pan and set aside.
• Add the remaining tablespoon of butter or coconut oil to the same pan and melt over medium heat.
• Add the fish pieces and cook for 1 minute on each side, making sure that your pan is nice and hot so that the fish sear and turn golden brown on each side.
• Now, pour the chicken broth mixture that you made earlier over the fish, cover and cook for another 1 – 2 minutes or until the fish is tender and flakes apart easily.  Do not overcook!!
• Serve the fish over the gingered carrots

While I haven’t made this in a little while I wanted this to be the first recipe I shared simply because of the picture.  The recipe itself I found originally on www.grouprecipes.com and my picture is on that page as well which I posted the first time I made it.  This is not a Paleo (how I’m eating now) recipe (cream cheese) but would probably qualify as Primal (how I will be eating in a few more weeks).  I’ll post more on the subject of Paleo and Primal eating soon but here is the recipe:

Ingredients

• 2 large salmon filets with skin removed
• 2 cloves garlic
• 4 tbsp softened cream cheese
• 4 stacks of fresh cilantro chopped
• 1 tsp kosher salt

Instructions

• Peal and mince the garlic
• Mix the garlic, cilantro and cream cheese together in a bowl
• Butterfly the salmon filets (if the filets are not thick enough to butterfly easily you can also just cut a line down the middle of the filet not quite all the way through and then fold the filet in half to be just like butterflied)
• Spread the cream cheese mixture inside of each filet and fold closed (cream cheese should be on the inside)
• Place on a hot oiled grill and cook for about 6 minutes on each side
• Sprinkle with kosher salt on both sides while grilling

Results