February Recipe for Two

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from The Fiber35 Diet

Grilled Wild Salmon with Mango Relish

Brenda's Suggestion: The mango relish is delicious with any fish. Also, this dish is recommended with my sweet potato mash and steamed spinach.

Ingredients:

Mango Relish
½ small mango (diced)
2 tbsp. red bell pepper (diced)
1 tbsp. red onion (diced)
1 tbsp. parsley (chopped fine)
1 tbsp. cilantro (chopped)
1 tsp. lime zest
½ tbsp. garlic, minced
1 tsp. lime juice 2

Smashed Sweet Potatoes
Two 5-inch-long sweet potatoes, peeled and cubed
1/2 orange, zested and juiced
1/2 cup reduced-sodium chicken broth
1/4 teaspoon grated nutmeg
Salt and pepper to taste

Sauteed Collard Greens
2 cups collard greens, confetti-cut
1/2 cup water
1 tablespoon olive oil

4 oz. wild salmon fillets
Sea salt and pepper to taste

Directions:
For relish, combine all relish ingredients and chill in refrigerator for 1 hour. Boil sweet potatoes for approximately 10–15 minutes or until tender but not too soft; then drain. In a large bowl, combine potatoes, orange zest and juice, chicken broth, nutmeg, and salt and pepper. Mash. Over medium heat, sauté collard greens with water, stirring frequently, for approximately 6–8 minutes. Cover for 1 minute, allowing greens to steam. Drizzle olive oil over greens.

Season the fillets with the salt and pepper and grill on a hot grill 4 minutes on one side and 4 minutes on the other side. Cook until fish flakes. Serve relish over fish. On each plate, layer half the sweet potatoes and half the greens and place a fillet on top.
Serves 2.

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