Hello friends and happy Wednesday!
I have a fun recipe for you tonight!
Last weekend, my fiance, Steven, and I took a trip to Jungle Jim’s! If you’ve never heard of Jungle Jim’s…a) you probably don’t live in Ohio, and b) you are severely missing out!
Jungle Jim’s is basically an international version of what Trader Joe’s wishes it could be! It’s a jungle-themed grocery store — complete with a monorail ride, and jungle animal sounds playing throughout the zoo-themed parking lot — and it has an amazing international section of the humongous store.
If you’re looking for candies from Denmark, or sweet breads from Japan, or a specific sauce ingredient from the Philippines…Jungle Jim’s will have it!
So anyway…I picked up a japanese eggplant and bok choy for my man, because they’re his favorite!
And so tonight, I decided to make something super delicious that both of us could eat!
I made a delicious Asian-inspired stir-fry with the most phenomenal ginger and garlic sauce! Holy cow, YUM!
You could serve this over rice, over noodles, over a baked potato. We served it over spaghetti squash, and let me tell ya — it’s the unique combination you didn’t know you needed! And it was SO GOOD! The sauce became the most velvety pasta sauce! We licked our plates.
And this whole meal is gluten free, paleo, keto and on the Specific Carbohydrate Diet!
Here’s What You Need: (Serves 2)
1 lb salmon, cut into 2 filets
2 Tbsp EVOO
Salt and Pepper
2 rosemary sprigs
2 slices lemon
1 spaghetti squash, halved
1 japanese eggplant; sliced into 1/2 inch half moons
2 baby bok choys; quartered
1/2 red onion
2 Tbsp fresh ginger, minced
4 garlic cloves, minced
2 baking sheets
Large nonstick frying pan
Good chef’s knife
Preheat oven to 400 degrees.
Rub the flesh of the spaghetti squash halves with olive oil. Sprinkle liberally with salt and pepper. Bake cut-side-down on a nonstick-tinfoil-lined baking sheet for 60 minutes. When finished, scrape the inside of the squash with a fork, releasing the squash’s spaghetti strands.
While the squash is baking, make your sauce by combining the ingredients in a small mixing bowl — (I used a Pyrex measuring cup). Set aside.
To cook your salmon, place the filets on a tinfoil-lined baking sheet. Drizzle with 1 Tbsp each of EVOO, sprinkle with salt and pepper, top with a sprig of rosemary and a lemon slice, and squeeze the juice of half a lemon over top. Bake for 15 minutes, until the internal temp reaches 145 degrees F. (Put it in the oven when the squash has 15 minutes left.)
When you put the fish in, stir-fry your veggies. Heat 3 Tbsp EVOO in a large frying pan. Add your ginger and onions. Let cook for three minutes. Then add your garlic and eggplant. Let cook for 3-5 minutes. Finally, add your bok choy wedges, and the sauce. Cover with a lid for 2 minutes to allow the bok choy to wilt.
To serve, place half one spaghetti squash half on each plate. Create the noodles with a fork and top with your eggplant and bok choy, as well as the sauce. Serve the salmon on the side. Garnish with chopped cashews (if you have them), and minced fresh cilantro.
Oh my gosh, this dinner was phenomenal! Steven said that I need to make this the next time we have guests over for dinner!
It was SO FLAVORFUL! The sauce really makes this dish. It’s tangy from the lime, garlicy, a little spicy from the ginger, and then it has that familiar Asian flavor profile with the coconut aminos and sesame oil. And paired with the natural sweet and nutty spaghetti squash…it was out of this world!
And the salmon was the perfect “go-with” because it highlights all the bright flavors going on in the bok choy and eggplant!
This meal is so easy and delicious. Definitely give it a shot! And truly, don’t be afraid of serving asian flare food with spaghetti squash! It’ll knock your socks off!
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