Best Dr Andrew Weils Grilled Or Broiled Salmon Recipes

Glazed Broiled Salmon image

Provided by Leahs Kitchen

Categories Savory

Time 20m

Yield 2 fillets, 4-6 serving(s)

Number Of Ingredients 5

2 tablespoons dark brown sugar
4 teaspoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 medium size salmon fillets

Steps:

Preheat oven to broil
Mix glaze ingredients together.
Clean and de-bone salmon.
Coat one side of the salmon with the glaze. Place on a baking sheet.
Broil salmon within 8-10 inches of the coils, be careful not to get too close you don't want it cooking too fast.
It is done when it opaque and flakes easily in the center.

Nutrition Facts : Calories 397.7, Fat 17, SaturatedFat 1.9, Cholesterol 73.1, Sodium 3198.7, Carbohydrate 20.3, Fiber 8.2, Sugar 8.9, Protein 44

Dr. Andrew Weil's Easy Poached Salmon image

Provided by mersaydees

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 salmon fillets (6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemons
3 sprigs parsley
6 bay leaves (Turkish if possible)
salt
1 cup dry white wine
1/2 lemon, juiced (i.e., juice of 1/2 lemon)

Steps:

Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
Adjust heat to simmer and cook 5 minutes.
Turn off heat and without stirring, allow to rest 10 minutes.
Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.

Nutrition Facts : Calories 470.6, Fat 14.1, SaturatedFat 2.6, Cholesterol 146.3, Sodium 261.3, Carbohydrate 6, Fiber 1.2, Sugar 2.5, Protein 65.8

Robust Beet Salad by Dr Andrew Weil image

Provided by Sarah Chana

Categories Vegetable

Time 53m

Yield 12 serving(s)

Number Of Ingredients 9

3 lbs beets
1/4 cup brown sugar
1/4 cup rice vinegar or 1/4 cup cider vinegar
1/4 cup water
1 teaspoon wasabi powder (Japanese horseradish)
1 teaspoon mustard powder
1 tablespoon extra virgin olive oil
1 large onion, sliced thin
salt

Steps:

Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
This salad will keep for a week in the refrigerator.

Nutrition Facts : Calories 83.8, Fat 1.4, SaturatedFat 0.2, Sodium 89.8, Carbohydrate 17.1, Fiber 2.5, Sugar 14, Protein 2.1