Oxygen USA – July-August 2019

88 summer 2019

CURRIED SALMON

POTATO SALAD

HANDSON TIME: 30 MINUTES

COOK TIME: 30 MINUTES

MAKES 4 SERVINGS

This summer picnic staple gets an

upgrade with grill-roasted potatoes,

crisp veggies, buttery salmon and a

spicy yogurt dressing.

BODY BENEFITS: Omega-3 fatty

acids like those found in salmon have

been found to reduce inflammation,

lower blood pressure, and decrease the

likelihood of heart attack and stroke. And

a recent study in the journal BMJ suggests

that people with high levels of omega-3s

in their blood may be more likely to age

without health problems and live longer

than those who go without.

PRO TIP: Parboil your potatoes until

they are slightly soft before grilling. This

ensures the outsides don’t burn to a crisp

before the spuds are cooked through in

the middle. Also, let them cool post-grill

and pre-dressing to prevent soupy salad.

INGREDIENTS

1¼ lb baby potatoes

3 tsp canola or grapeseed oil, divided

1 lb center-cut, skin-on salmon fillets

salt and pepper, to taste

1 large carrot, sliced into

matchsticks

1 medium cucumber, sliced into half-

moons

2 scallions (green onions), thinly sliced

½ cup chopped cilantro

¼ cup sliced unsalted roasted

almonds

DRESSING

¾ cup plain Greek yogurt

1 tbsp grated or finely minced ginger

zest of 1 lime

juice of ½ lime

2 tsp curry powder

¼ tsp cayenne

¼ tsp salt

DIRECTIONS

1. To parboil: Place potatoes in a large
   saucepan and cover with water. Bring
   to a boil and cook until potatoes are just
   barely fork-tender, then drain. When cool
   enough to handle, slice into halves or
   quarters, then toss with 2 teaspoons oil
   and a couple of pinches salt.


2. Place a high-sided grill basket on the
   grill grate and preheat to medium. Add
   potatoes and heat until cooked through
   and crispy, about 15 minutes, stirring a
   couple of times. Remove from grill and
   place potatoes in a large bowl to cool to
   room temperature.


3. Brush skin side of salmon with 1 teaspoon
   oil and season with salt and pepper (to
   taste). Place salmon on grill skin-side
   down, close lid and heat until fish is just
   barely cooked through in the center, about
   8 minutes. Remove and let rest 5 minutes,
   then gently break flesh into 1-inch chunks.


4. In a small bowl, stir together dressing
   ingredients until well-combined. Add carrots,
   cucumbers and scallions to bowl with
   potatoes. Gently stir in yogurt dressing. Sprinkle
   in cilantro and almonds. Place potato salad
   on plates and top with chunks of salmon.

Nutrition Facts (per serving): calories 452,

fat 23 g, carbs 33 g, fiber 5 g, sugar 5 g,

protein 31 g, sodium 379 mg

TOFU STEAK SALAD

HANDSON TIME: 25 MINUTES

COOK TIME: 15 MINUTES

MAKES 4 SERVINGS

When seared over an open flame,

tofu transforms from meh to meaty.

The intense heat of grilling also brings

out the sweetness of the red peppers

and zucchini, while an herby dressing

brightens up the whole meal.

BODY BENEFITS: A large JAMA Internal

Medicine study found that people who

replaced some of their dietary animal-

based protein with plant-based protein like

tofu experienced lower rates of premature

death, particularly from heart disease.

PRO TIP: Pressing out the excess water

from tofu means a better sear on the grill

or frying pan. Translation: a whole lot

more flavor.

INGREDIENTS

2 blocks (2 lb) extra-firm tofu

oil, for brushing

½ tsp chili powder

¼ tsp salt, plus more, to taste

1 large red bell pepper, seeded and

quartered

2 small zucchini, sliced in half

lengthwise

8 cups baby greens

4 tbsp pumpkin seeds (pepitas)

DRESSING

¼ cup extra-virgin olive oil

2 tbsp red or white wine vinegar

½ cup fresh mint

½ cup fresh basil

1 garlic clove, chopped

1 tsp honey

2 tsp Dijon mustard

¼ tsp black pepper

¼ tsp salt

ew kitchen creations provide more health-boosting benefits than a salad. But

usually, salads are about as exciting as folding laundry, and a mound of spinach

bathed in gloppy bottled dressing is hardly an #epicmeal.

These salad recipes are a far cry from rabbit food, using fresh market produce,

clean, healthy protein and the flame-licked goodness of your backyard grill. Grab

your tongs, get grilling and make some main-dish meals worthy of Instagram status.

A high-sided grill basket is ideal for cooking veggies that might otherwise

fall through the grill grate and turn into charred bits of black. Use it for bell

peppers, eggplant, potatoes, mushrooms and more.

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