Seared Salmon with orange glaze

From Dr. Weils website INGREDIENTS Six 6-ounce salmon fillets 1 tablespoon sesame oil 3 teaspoons low-sodium soy sauce 1/4 cup white wine 1 cup freshly squeezed orange juice 1 teaspoon orange zest 3 tablespoons sherry 1/2 teaspoon grated fresh ginger 2 slices orange

Instructions

Preheat oven to 400°F. Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan. Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven. Meanwhile, heat the orange juice, zest, sherry, and ginger, together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the fish, and serve. Tips From Rosie's Kitchen: Searing meat or fish is a way to lock in the juices by exposing it to very high temperature. The correct way to sear is in a hot skillet or on a grill, for a very short amount of time, then slowly finish cooking in the oven. Be careful not to get the skillet too hot too fast or the oil will burn. If you want to serve this dish for lunch, serve half of a fillet with a side of salad. Ono or opah works beautifully with this recipe as an alternative to salmon.

Hot and Sour Cabbage Slaw

Hot and Sour Cabbage Slaw (from Dr Weil)

Description

This tangy, tasty dish is yet more proof that healthy eating need not be expensive. Chinese, or Napa, cabbage is now widely available in supermarkets. Food as Medicine Because of its high vitamin C content, Chinese (Napa) cabbage is believed by Chinese doctors to moisten the intestines and beautify the skin. For constipation, cabbage cooked with beets is often recommended. Carrots are believed to ease whooping cough and coughs in general.

Ingredients

1 small head Chinese (Napa) cabbage (about 11/2 pounds) 1 teaspoon (expeller-pressed) canola oil 1 teaspoon toasted sesame oil 1 teaspoon crushed dried chiles 21/2 tablespoons minced fresh ginger 1 red bell pepper, cored, seeded, and cut into 1/2-inch dice 11/2 tablespoons rice wine or sake 11/2 cups grated carrots Hot and Sour Dressing (mixed together): 3 tablespoons soy sauce 1/2 teaspoon salt 2 tablespoons sugar 21/2 tablespoons Chinese black vinegar or Worcestershire sauce

Instructions

1. Cut the cabbage stalks from the root end. Trim the leafy tip ends and discard. Rinse the stalks thoroughly and drain. Cut them into julienne strips about ½-inch wide, separating the stem sections from the leafy sections. (The leafy sections take less time to cook.) 2. Heat a wok or large skillet, add the oils, and heat until hot. Add the crushed dried chiles and minced ginger, and stir-fry over high heat about 15 seconds. Add the red pepper dice and stir-fry about 30 seconds, then add the rice wine or sake and continue stir-frying 30 seconds more. Add the stem sections of the cabbage, and the carrots, toss lightly over high heat, and cook for a minute. Now add the leafy sections, toss lightly, and pour on the Dressing. Continue tossing lightly to coat. Cook about 30 seconds and transfer to a serving bowl. Serve warm, at room temperature, or cold.