Salmon is already a delicious and a healthy fish meat and cooking it on the grill reaches its full potential of tastiness as the flavor is increased and its meat becoming more favorable to the human mouth and taste buds. Adorned with dill, lemon juice, and garlic, this Phase 2 recipe is a wonderful addition to your meals during the summer season while fast and easy enough for weeknight dinners.
- 2 large salmon fillets, skin on and 1 1/2 inches thick
- Juice of 1 lemon
- 2 tablespoons (30 mL)
- fresh dill, chopped
- 2 teaspoons (10 mL) sea salt
- 1/2 teaspoon (2.5 mL) garlic powder
- 1/2 teaspoon (2.5 mL) coarse ground black pepper
- Preheat grill to medium heat. In a bowl, brush lemon juice onto the skin and then onto the flesh of the salmon fillets.
- Mix salt, black pepper, and garlic powder and sprinkle on the fillets salmon. Top dill chopped to pieces.
- Grill the salmon facing side down and cook for about 2 to 3 minutes. Work salmons away from the grill grates using a spatula with covers down.
- Once free, gently flip the fillets and allow to cook for 8 to 10 minutes still cover down and with a heat from 145 to 150 degrees Fahrenheit.
- Remove salmon fillets from the grill and place on plates garnished with lemon slices and chopped dill.
This is a simple and delicious Japanese inspired salmon recipe and perfect for those who are at the Phase 2 of the Fast Metabolism Diet Program. For more creativity and presentation, throw in your favorite fresh herbs.
- 1 salmon fillet, skin on (about 1 1/2 pounds/680 g)
- 1 tablespoon/15 mL grated ginger
- 1 green onion, chopped finely
- 1 teaspoon/5 mL Xylitol
- 1 clove garlic, minced
- 1/2 teaspoon/2.5 mL sea salt
- Fresh Dill leaves
- Lime wedges
- Preheat grill with medium-low heat.
- Except for the salmon fillet, combine all other ingredients in a small bowl for marination.
- Lather mixture on the flesh of the fillets and set aside for 5 or more minutes.
- Using a grill grate, cook the salmon for about 12 to 14 minutes skin-side down or until one side is cooked thoroughly at 145 degrees Fahrenheit.
- Once cooked, remove from heat and then serve with lime wedges and fresh dill leaves.
This recipe perfectly fits your summer time outdoor meals while soaking in the water at the beach or at your backyard pool. Aside from combined goodness of Asparagus and Sole, the instructions for this recipe is very easy to follow.
- 1 lb Asparagus
- 1 lb Sole Fillets (4 pieces)
- 1 tbsp prepared horseradish
- 4 tbsp lemon juice
- Sea Salt(to taste)
- Cut asparagus into 3-inch pieces. Boil in a saucepan for 5 minutes and drain water.
- Season skin of sole fillets with salt and lemon on each side.
- Place asparagus spears at one end of each fillet and roll them up with asparagus spears inside. Use toothpicks to keep it intact.
- Put fillets in a 2 quart casserole dish.
- Mix remaining ingredients and pour over fillets.
- Bake dish at 400 degrees Fahrenheit in an oven for about 15 minutes while basting fish every 5 minutes.
- Serve and enjoy!
This Phase 2 recipe mixes the delicious taste of the mushroom soup and the succulent pieces of steak meat. High in protein, the steak used in this dish are usually marinated for a long time and then broiled at high cooking temperatures. It is also perfect to serve for every meal and any occasion.
- 1 1/2 pounds London broil
- 2 cloves garlic, minced
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup water
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Prepare the London broil for later cooking.
- Add the garlic, mushroom soup, water, basil, oregano, and salt.
- Slowly cook the London broil for 6 to 7 hours.
This delicious dish is perfect for a low carbohydrate Phase 2 diet and is usually served in a hot summer day in both formal and informal gatherings. The divisive anise aroma of fennel makes the whole meal a delicious treat added to the tenderness of the beef steak.
140 grams Fennel (1 small bulb)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
230 grams Fillet mignon (large 1-inch thick steak)
2 tablespoons Onion chives (chopped)
- Using a mandoline, shave the fennel to make thin slices and soak it in a bowl of water with ice so that it would make a crisping effect.
- Mix lemon juice, salt, Dijon mustard, and black pepper inside an empty bottle of wine (or anything that would suffice) and shake until the mixture becomes emulsified perfect for making the dressing.
- Put salt and pepper on all sides of the steak.
- Preheat a skillet with in medium high heat with no oil or anything in it. It is advisable not to use nonstick coated cookware and use instead plain uncoated pan, and ideally one that has good heat retention (heavy bottomed, copper core, cast iron, etc) and is close to the size. Add the steak and cook one side for about 2 minutes or until the surface of the bottom turns very well brown. Flip the steak over and cook until it turns brown. Remove the steak from the pan and transfer it to a cutting board and let it rest for 10 minutes.
- While the steak is resting, drain the fennel and use a salad spinner to dry it. Put ii into a bowl full of chives.
- Put a light dressing on the fennel and split in between two plates.
- Slice the steak and split it between each salad. Add a little amount of dressing on top of the beef and sprinkle ground black pepper to accentuate the taste.
- 1 bunch kale
- sea salt
- Brewer’s yeast
- Ground ginger
- Chili powder or black pepper for seasoning
You can use your oven toaster for this or preheat your oven to 225F. Tear your kale into same-size pieces; don’t make it too small, this is highly recommended since they shrink when cooked. Place your kale on a non-stick cookie sheet. Sprinkle them with spices like black pepper, sea salt, chili powder, ground ginger and brewer’s yeast. Bake it for 7-10 minutes until they turn dark green and crispy.
- 1 jicama, peeled and cut into bite-sized pieces
- 2 tablespoons chili powder
Place the jicama piece on a platter. Sprinkle them with lime juice and chili powder. Serve immediately.