For Parents: Recipe of the Month
Lemonade Salmon with Coconut Brown Rice
The Remedy Kitchen at Camp Southern Ground is committed to supporting our mission at camp, which is to cultivate an environment that gives every individual who comes to camp an extraordinary experience so that they can discover their unique gifts and use them to make an impact in the world. For us, that means serving more than food. Love, kindness, and a good attitude are some of our secret ingredients. Each of those things, combined with quality ingredients, is what's good for the body and the soul. Eating nutrient dense foods is good for the body, and serving with love is good for the soul.
More than 45% of our Summer Campers are on the Spectrum and we know that often means food sensitivities. Some may be sensitive to the taste, smell, color and texture of foods. For children with ASD, a nutritious, balanced eating plan can make a world of difference in their ability to learn, how they manage their emotions and how they process information. Because children with ASD often avoid certain foods or have restrictions on what they eat, as well as difficulty sitting through mealtimes, they may not be getting all the nutrients they need. We are lucky to have our resident expert, Chef Collins, creating nutritious and delicious menus for those with food sensitivities. In the Remedy Kitchen, we prepare meals free of gluten, avoid most dairy and leverage as much produce as possible from our 10 acre farm.
This Remedy Kitchen recipe is specifically designed for a child on the spectrum. Everything from its simplicity, the textures, the way its plated, flavor profiles, and added nutrition. Lots of protein, complex carbs with fiber, omega fatty acids, and other good fats, it will please even the pickiest of eaters! We hope this inspires you and your family to cook this recipe together. Enjoy!
Lemonade Salmon with Coconut Brown Rice
Prep Time: 30 minutes | Cook Time: 10-12 minutes | Servings: 6-8
INGREDIENTS
2-2.5 # Whole Salmon Filet
2 TB Olive Oil
2 TB Honey
1 Lemon, Zested & Juiced
Salt
3 Cups Brown Rice, Uncooked
Water
¼ C Coconut Oil
Garlic Powder
Fresh Parsley, Chopped for Garnish
INSTRUCTIONS
Preheat the oven to 425º convection/450º conventional.
Cook your brown rice according to the brand's instructions.
While the rice is cooking, in a small mixing bowl, mix the olive oil, honey, lemon zest, and lemon juice. Set Aside.
Take the whole prepared salmon filet and cut it into 6-8 even sized pieces. You can buy salmon already positioned. Once portioned, on a baking sheet lined with parchment paper, spread out the salmon evenly. Now baste the salmon with the “lemonade” marinade. Once basted, season each piece of salmon with your preferred amount of salt.
Bake in a preheated oven for 8-12 minutes, to your preferred doneness.
When the rice finishes, add in the coconut oil, garlic powder and your preferred amount of salt.
Once the salmon is finished, plate up your food and garnish with parsley for flair.
Serve with your family's favorite vegetable as a side. Broccoli is in season right now!