Asian and Mediterrean Salads, Detox Water, and a Parchment Dinner

Detox Water

2 lemons, 1/2 cucumber, 10-12 mint leaves, and 3 litres water. Infuse overnight.

Asian Parchment Stir Fry or Salad 
Ingredients

• 1/4 cup vegetable oil
• 1/4 cup low sodium soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp rice wine vinegar
• 1 tsp minced garlic
• 1 tsp fresh grated ginger
• 1/2 tsp sesame oil
• 4 individual salmon filets
• 1 head broccoli 
• 1 thinly sliced onion
• 12 sliced button mushrooms

Directions

1. Whisk the first 7 ingredients together to make your dressing.
2. Toss half of the dressing with the broccoli florets, onion, and sliced button mushrooms.
3. Place each salmon filet onto a large square of parchment paper. Sprinkle with pepper and drizzle each filet with even amounts of the dressing reserving about 1/4 of it to use later for salad.
4. Top each filet with even amounts of the broccoli mushroom mixture. Wrap tightly, place on a baking sheet and bake in a 375 oven for 20-30 minutes. Serve over rice and garnish with roasted cashews and scallions.

To make the salad:

1. Pre pack your greens, veggies, and add ons in individual sandwich bags. Prepack your dressing in an airtight container.
2. Roast the salmon in parchment drizzled in 3/4 the dressing and omit the broccoli and mushroom mixture.
3. Cool and pack in an air tight container. serve over a bed of mixed greens, scallions, celery, and cucumber that has been tossed with some of the dressing.Add mandarin orange slices, and roasted cashews and drizzle a little more of the dressing over all. 

White Fish in Parchment
Ingredients

•  1/4 cup extra virgin olive oil
• juice of one whole lemon
• 1 clove garlic minced
• 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup fresh chopped basil
• 2 medium tomatoes, diced
• 1 thinly sliced onion
• 12 sliced olives
• 4 firm white fish filets like tuna, halibut, or haddock

Directions

1. Whisk the first 7 ingredients together to make your dressing.
2. Toss half of the dressing with the diced tomatoes, onion, and sliced olives.
3. Place each fish filet onto a large square of parchment paper. Sprinkle with pepper, kosher salt, and drizzle each filet with even amounts of the dressing reserving about 1/4 of it to use later for salad.
4. Top each filet with even amounts of the tomato mixture. Wrap tightly, place on a baking sheet and bake in a 375 oven for 20-30 minutes. Serve over rice and garnish with scallions.

To make the salad:

1. Pre-pack your greens, veggies, and add ons in individual sandwich bags. Prepack your dressing in an airtight container.
2. Roast the white fish in parchment drizzled in 3/4 of the dressing and omit the tomato mixture.
3. Cool and package in an airtight container. serve over a bed of mixed greens, scallions, tomatoes, celery, and cucumber that has been tossed with some of the dressing. Add feta cheese, and drizzle a little more of the dressing over all.