Duck Salad with Mango

We have the good fortune to have a local, humanely raised duck and rabbit vendor at our local farmer’s market. Summer is here and salads are so yummy this time of the year. after you cook the duck breast and chill it, this is a very fast and simple recipe to prepare. The cherry infused (or regular) balsamic vinegar is all you need for dressing and the angel hair slaw and Marcona almonds provide a wonderful crispness.Gluten-free, low fat, diabetic friendly and full of nutrients, this salad is sure to please.

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Duck Salad with Mango

Yield: 2 servings

Prepare duck breast ahead of time by roasting or pan searing with your favorite dry rub. Slice into thin strips

4 cups angel hair slaw
1 carrot shredded
½ a mango julienne
1 green onion julienne
½ cup Marcona almonds
Drizzle cherry infused or regular balsamic vinegar
Salt and pepper to taste

Combine slaw, carrot, onion and mango and portion onto two plates. Arrange sliced duck breast as pictured and add almonds. Drizzle balsamic vinegar and add salt and pepper to taste.
Serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Cherry Chipotle BBQ Sauce

In general, BBQ sauce is not really what I would consider healthy cuisine, but anything if used in moderation can fit into a healthy lifestyle and can enhance your dining experience and provide outstanding flavor to your meats. The sweet cherry pairs nicely with the sharp and smoky chipotle making this a sure winner at your next BBQ or get-together.Gluten-free.

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Cherry Chipotle BBQ Sauce

Yield: 10-14 servings

1-24 oz. bottle of organic or regular catsup
1 ½ cups brown sugar
1/3 cup natural cherry flavored syrup (like used in Italian sodas)
2 tablespoons molasses
1 tablespoon lime juice
1 tablespoon chipotle chili powder…
or 3/4 tablespoon smoked paprika and 1 teaspoon hot chili powder or cayenne
2 teaspoons Montreal Steak dry rub
2 teaspoons salt
1 teaspoon curry powder

Heat all of the above in a heavy saucepan under low heat for 15 minutes. Use a dry rub to cook meat till nearly done and baste with this sauce if using and oven, or apply heated sauce and serve if cooking on a BBQ.

©2016 Aron Bradley
http://www.boomercuisine.com

Salmon with Green Bean, Carrot and Portobello Sauté

This is a broiled, wild caught sockeye salmon with my pineapple nectarine pico de gallo. The green beans and carrots are from our garden with sliced portobello mushroom sautéed with lemon infused olive oil and seasoned with cherry balsamic vinegar.Gluten-free, heart healthy and Paleo.

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Salmon with Green Bean, Carrot

and Portobello Sauté

Yield: 2 servings

Prepare my Boomer Cuisine pineapple nectarine pico de gallo recipe to garnish salmon.

Pineapple Nectarine Pico de Gallo Recipe

Broil 2 sockeye filets (remove pin bones first) seasoned with kosher salt, fresh cracked pepper and ghee or butter. Broil till thickest part reaches 145°

1 large Portobello mushroom sliced
1 small carrot julienne
2 cups fresh green beans julienne
5 basil leaves chiffonade
2 teaspoons lemon infused olive oil
1 tablespoon cherry balsamic vinegar
1 teaspoon of salt or to taste

Remove stem and gills from the mushroom and slice into thin strips. Sauté mushroom, carrots, green beans in the olive oil, add cherry balsamic vinegar and salt. Serve as pictured.

©2016 Aron Bradley
http://www.boomercuisine.com