Rebecca has consulted, lectured, and done culinary demonstrations for leading health care institutions including Manhattan's Cornell Medical Center, University of California at San Francisco (UCSF) Medical School, and Johns Hopkins Medicine.
She is also the Senior Chef at the internationally acclaimed Commonweal Cancer Help Program in Bolinas, California, and founder of the Inner Cook, a culinary business focused on teaching individuals and communities how to make healthy connections with food.
Amazon.com carries her wonderful book, One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends.
This week's delicious recipes come from her Health Cook column in Guideposts magazine. Here's how Rebecca describes them:
“In putting together my book, One Bite at a Time, the miso Salmon with lime-ginger glaze and the jicama (pronounced HEE-ka-mah) salad were two of my favorite recipes. They go so great together!”
“The flavors in the Salmon dish compliment one another: the touch of sesame oil provides fat (unsaturated, the good kind), the lime contributes the acid that unlocks the Salmon's flavor, the miso gives a hint of salt and the mirin (a Japanese sweet rice wine) adds a gentle flavor.”
Note: Miso is fermented soy bean paste, and is available at natural food markets and Asian groceries. It is usually used to make a broth, but serves as a seasoning in this recipe. Be sure you get mild "white" miso... darker varieties will be too strong.
Miso Salmon with Lime-Ginger Glaze
Rebecca's Tips: "You can grill this dish too, but use caution: The marinade can burn easily if the grill is too hot.
Before grilling, wipe the marinade off of the Salmon, rub the Salmon with a teaspoon of sesame oil and wipe the grill with sesame oil. Grill Salmon over slow heat for about 4 minutes each side."
Serve with Jicama and Red Cabbage Salad.
3 tablespoons white miso
3 tablespoons fresh lime juice
1/4 cup mirin (sweet Japanese cooking wine)
1 tablespoon fresh ginger, grated
1 tablespoon toasted sesame oil
4 (4‒6 oz) wild Salmon fillets
- Preheat oven to 400 F. Whisk together miso, lime juice, mirin, ginger, and sesame oil in a bowl.
- Put Salmon in a baking dish, pour half the marinade over salmon and turn to coat well. Reserve remaining marinade.
- Marinate Salmon in fridge for at least 1 hour.
- Place Salmon in a baking dish with its marinade and 1/4 cup of water. Bake 8‒10 minutes, or a few minutes longer if fillets are thick.
- In a saucepan, heat reserved marinade over medium heat until it starts bubbling.
- When Salmon is cooked, pour marinade over fillets and serve immediately.
Per Serving: 256 Calories, 9 grams Total Fat (1 G SAT, 3 G MONO), 10 grams Carbohydrates, 27 grams Protein, 0 grams Fiber, 409 mg Sodium
This recipe comes to our readers thanks to Rebecca Katz
Rebecca's Tips: "Nuts store well in freezer, so make extra. Jicama can be stored in refrigerator for several days. Cover with cold water mixed with lime or lemon juice. If you love a crunchy salad, this recipe is for you. Red cabbage is a nutrient-rich vegetable. Jicama is loaded with nutrients, including iron."
1/2 cup sliced almonds
1 tablespoon maple syrup
Pinch of cayenne pepper
1/2 teaspoon jalapeños, seeded and diced
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
1/4 cup tamari (aged soy sauce)
3 tablespoons maple syrup
1 teaspoon toasted sesame oil
1 tablespoon fresh ginger, minced
Pinch of sea salt
1 pound red cabbage (about 6 cups chopped)
1/2 pound jicama, peeled, small julienned (about 4 cups)
2 tablespoons fresh mint, finely chopped
1/4 cup fresh cilantro or fresh basil, finely chopped
- Preheat oven to 350 F.
- Toss almonds in bowl with maple syrup and cayenne. Spread on pan and bake 10‒12 minutes, until golden and fragrant. Remove from oven and cool to room temperature.
- Dressing: whisk together all ingredients. Set aside.
- Salad: cut cabbage in half, remove core and shred with sharp knife.
- In a bowl, combine cabbage, jicama, mint and cilantro.
- Toss with dressing. Sprinkle nuts on top and serve.