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Buck Naked Kitchen is a fabulous book of healthy fare, frequently following Whole30 guidelines, or easy to modify to fit. Her recipes are delicious, creative, interesting, nutritious, and many are cozy or decadent. Perfect! I want to share her recipe for Chipotle-Rubbed Salmon with Jicama-Mango Salsa with you. It is amazing!! After the recipe, I’ll tell you all about the other dishes I tried in the book.
Excerpted from BUCK NAKED KITCHEN© 2020 by Kirsten Buck. Photography © 2020 by Kirsten Buck. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Chipotle-Rubbed Salmon with Jicama-Mango Salsa
Note: Serves 4
Grilling an entire salmon fillet and serving with a simple salsa is a great way to feed a small dinner party without spending a lot of time in the kitchen. It also presents beautifully when serving family-style. Make sure to purchase a skin-on salmon fillet — otherwise it can get messy when the fish starts to cook and flake.
FOR THE SALMON
1½ to 2 pounds salmon fillet, pin bones removed
1 teaspoon salt
2 garlic cloves, minced
1 tablespoon avocado oil or extra-virgin olive oil
Grated zest of 1 lime
1 tablespoon fresh lime juice
½ tablespoon chili powder
½ teaspoon ground chipotle powder
½ teaspoon ground cumin
½ teaspoon paprika
FOR THE JICAMA-MANGO SALSA
1 small jicama, peeled and cubed (about 2 cups)
1 ripe mango, pitted, peeled, and diced
1 small red bell pepper, stemmed, seeded, and chopped
¼ cup finely diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeño, seeded and diced
1 teaspoon ground cumin
1 teaspoon chili powder
Juice of 1 lime
½ teaspoon salt
Dry the salmon with paper towels and season evenly with the salt. In a small bowl, combine the garlic, oil, lime zest and juice, chili powder, chipotle powder, cumin, and paprika; stir to form a paste. Spread the paste on the flesh side of the salmon fillet in a thin layer. Set aside at room temperature for 15 minutes.
In a serving bowl, combine the jicama, mango, bell pepper, onion, cilantro, jalapeño, cumin, and chili powder. Add the lime juice, stir, and season with salt to taste. Store in an airtight container and refrigerate for up to 3 days.
Prepare the grill for high direct heat. When the grill is hot, place the fillet, flesh side down, on the grill. Close the lid and grill for 3 to 5 minutes, depending on the thickness of the fillet. Flip the fillet and reduce the heat to medium. Close the grill lid and grill for another 3 to 5 minutes. The salmon should be flaky and just barely opaque when done. Let rest for 5 minutes before serving.
(Or to broil in the oven: Preheat the broiler on high. Place the fillet, flesh side up, on a foil-lined baking sheet and broil, without turning, for 8 to 10 minutes, until fish flakes easily with a fork.)
Serve the salmon with the salsa.
My thoughts and pics of the dishes we’ve tried:
The Rutabaga Fritter Eggs Benedict on page 54 (Rutabaga Fritters – p 56 and Blender Hollandaise – p 38) make for a really flavorful and decadent brunch. We all loved these. And the fritters are so much yummier than English muffins.
The Chipotle-Rubbed Salmon with Jicama-Mango Salsa on page 146 is perfection. The garlicky, citrus and chile rub is perfectly complimented by the fruity salsa. Great flavor balance with the rich salmon.
The Marinated Cucumber and Onion Salad on page 133 is really refreshing. This would be a lovely bbq accompaniment with the cider, onion, and dill.
If you love kombucha, you’ll adore the Raspberry-Ginger-Lime Kombucha Cocktails on page 161. We do, but if you’re new to kombucha, you probably want to give it a sip to make sure you’re a fan before making it into a cocktail.
The Vietnamese Charred-Pork Salad Bowls on page 162 were a really yummy and fun dinner. They are like an effortless deconstructed spring roll. I used the spiralized zucchini modification for the noodles.
The Bison Cottage Pie on page 193 is comfort food at its healthiest. So yummy! The sweet potatoes are just supposed to be spread on, but I gave it a minute of quick piping to make it cute.
The Mexican Baked Eggs on page 76 are somewhere between Migas and Shakshuka. So yummy. We went with cassava root tortillas to keep it grain-free.
The Chaga-Chai Lattes on page 59 are a wonderfully fragrant mug of cozy. They’re just a smidge sweet.
The Spaghetti with Chicken Meatballs on page 185 is fantastic. She keeps it dairy free with nutritional yeast where you’d typically see parmesan.
The flavor was great on the Super-Seed Chicken Tenders with Honey Dill Dip on page 187. Oh my gosh – that dip! Because they’re baked instead of fried, they’re not lookers, but so good!
Mom’s Hamburger Soup on page 201 is divine. We all loved it! I omit the corn to make it Whole30, but yours can have pretty pops of yellow in it.
*I received a copy to explore and share my thoughts.