Recipe: Grilled Honey Sriracha Lime Salmon

The weather is warming up, the sun is shining and the likelihood of me spending hours meal prepping on a Sunday during the summer months are slim to none. This time of year I tend to gamravitate towards quick and simple 30 minute meals and tonight’s dinner was no acception. 

The entire meal was prepared on the BBQ! Which  means kitchen cleanup is minimal and I had food in my belly in 30 minutes - pinch me I think I’m dreaming. Begin by tossing your veggies in a little EVOO, and get them on the grill. Add your marinated salmon and cook for 12 - 15 minutes. TA DA! Dinner is served. Now go and enjoy your meal you crazy kids. 

 

GRILLED HONEY SRIRACHA LIME SALMON

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Serves: 2
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 individual (4-6 ounce) fillets
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons sriracha sauce
1 lime, juiced
2 tablespoons low sodium soy sauce (or Tamari)
1 teaspoon minced garlic

DIRECTIONS

1. Combine all ingredients in a shallow bowl and add the salmon, toss to coat, cover and let stand for 10 minutes.

2. Preheat BBQ

3. Place a reusable non stick mat on the BBQ grates. If you don’t have a reusable grill mat use aluminum foil and place it down on the grates

4. Place marinated salmon onto the grill mat and cook for 12 minutes.

5. Serve warm

RECIPE: Lemon Currant Gluten-Free Scones

Channel your best Berry White voice and repeat after me.

“I’ve heard people say that, Too much of anything is not good for you, baby. Oh no, But I don’t know about that”

“I've heard people say that, Too much of anything is not good for you, baby. Oh no, But I don't know about that”

Because these guilt free bite sized drops of love are just the right amount of sweet. - sexy right!!!! You could be sippin tea and poppin Lemon Current Gluten-Free Scones in less than 25 minutes.....Pip Pip and Tally-Ho! 

Photo Description: four Lemon Currant Gluten-Free Scones on a small round white plate, on top of a white tea towel with tiny x's stitched on it. A rose gold spoon to the left of the plate of scones accompanied by a cup of green tea in the top left corner of the photo and a cup of warm lemon water with a slice of fresh lemon in the top right corner of the photo

LEMON CURRANT GLUTEN-FREE SCONES

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVES: 12
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 cup almond flour
1/4 cup coconut flour
3 tablespoons coconut palm sugar
1 teaspoon gluten-free baking powder (or regular baking powder if you don’t have gluten free)
1/8 teaspoon sea salt
Zest of one lemon
1/4 cup full fat coconut milk
1 large egg
1 teaspoon vanilla extract
1/4 cup dried currents

INSTRUCTIONS

Photo Description: One Lemon Currant Gluten-Free Scone on a round plate with a gold trim and two others to the top right of it

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine almond flour, coconut flour, coconut sugar, sea salt, lemon zest, and baking powder.

3. Make a well in your dry ingredients and add egg, coconut oil, coconut milk, vanilla extract. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more coconut milk, a teaspoon at a time, if it's dry.) Fold the currents into the dough.

4. Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Gently flatten the tops of the scones. They should be about 1 inch thick and bake 15 minutes, until the tops are golden brown. Cool on wire rack.

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RECIPE NOTES
Serving: 1 scone

NUTRITION INFORMATION PER SERVING
Calories: 57 | Fat: 2.6g | Total Carbs: 7.2g | Net Carbs: 5.9g | Fiber: 1.3g | Sugar: 4.6g | Protein: 1.5g

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