Chipotle-Lime Salmon with Rainbow Cabbage Slaw
A colorful showstopping meal that is super nutritious but tastes like your favorite junk food.
The Chipotle-Lime Salmon with Rainbow Cabbage Slaw satisfies that sour, smokey, heat, sweet combo that we love with Southwestern flavor! You can serve this with crema, avocado, and cassava tortillas or as is. Rich in vitamins A, D, K, omega-3 fats, and fiber.
2 lbs wild-caught salmon
1 lime, juice, and zest
2 tablespoons avocado oil
1 teaspoon chipotle
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
2 tablespoons coconut sugar or dash of monkfruit to taste (optional)
Salt and pepper to taste
Preheat the oven to 375. Coat a baking sheet with parchment paper. Bring salmon out of the fridge. Add spices, oil, lime juice, zest, and optional sweetener to a bowl. Stir until some of the spices have dissolved. Rub or brush the sauce on the salmon. Bake for 12-15 minutes, depending on how well done you like your fish.
Rainbow Cabbage Slaw
1 small head of cabbage*, thinly sliced or shredded (about 4 cups)
1 small onion, thinly sliced
2 large carrots, julienned or shredded
1 green bell pepper julienned
1 mango cubed
½ head of cilantro
For the Dressing
1-2 limes, zest, and juice
1 tablespoon apple cider vinegar
1 tablespoon honey (or omit)
3 tablespoons extra-virgin olive oil
2 tablespoons organic mayonnaise
1 tablespoon Dijon mustard
1 teaspoon whole celery seed
½ teaspoon cumin
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper
Add all vegetables and mango to a bowl. In a measuring cup add all ingredients for the dressing and whisk well. Pour over the salad and mix well. You can even mix with your hands to break down the cabbage a bit more. It is best if you let marinate in the fridge for 15 minutes before serving.
*If you do not tolerate raw cabbage, you can always quickly blanche it for 1 minute, drain and transfer it to a large bowl of ice water to stop cooking. Omit the mayonnaise and Dijon in the dressing and it becomes more Salvadorian style ‘curtido’.
For 4 oz salmon and ¼ Rainbow Slaw
With Honey and Coconut Sugar
Net Carbs 33.8g
With Monk fruit only
Net Carbs 21.5g
About the Author
Lia Klugman, Fitness and Nutrition Adviser in White City and Ashland, OR, provides holistic nutrition expertise to support OnePeak Medical patients in meeting their health and wellness goals.
A second-generation foodie and health nut, Lia grew up eating nutritious foods. Her father is Israeli, so salad for breakfast with hummus and a hardboiled egg was frequent. Lia’s mother cured her sister’s asthma with nutrition alone and prepared a wide array of nutritious foods. Lia didn’t try candy until she was 6 years old! She also never believed in Santa Claus, but believed dried apple was bubblegum. When Lia got a little older, she realized she would only be allowed to eat sugar if she baked something with it herself. This loophole developed her love for baking, cooking, and her tendency toward blood-sugar imbalance.
Fast forward to 2017, Lia was working through her own health journey working at the front desk of an acupuncture clinic. She learned many different modalities such as Nutritional Response Testing, herbal medicine, meridians, and how energies flow in the body. She quickly realized how passionate she was about nutrition and health and decided to study at Bauman College of Culinary Arts. Lia completed her Nutrition Consultant Certification in 2019. After her degree, she started her own practice and has helped clients heal everything from their eczema to chronic digestive discomfort to managing their PCOS symptoms, as well as excelling in their workouts.
Lia’s strives to support her clients to build resilience and intuition through nutrition. After working with Lia, clients report feeling more in tune with their body so that they begin to crave the healthy foods their body needs to thrive. To Lia, success looks like being able to indulge during moments of celebration without overdoing it or feeling like you need a week to recover.
Lia believes nutrition is not just physical, but emotional as well and shares this wisdom in every aspect of her work. Many people are turned off by their bodies’ natural wisdom and instead rely on the next TV show or influencer to tell them how to eat. It’s much more difficult to create an enjoyable life if we can get stuck in a pattern of trendy restrictive diets or binge eating. They both are experiences of detachment from what our body actually needs. If we get educated, dig deeper, and enhance our intuition, we can get clarity on our own health. The more we listen to our body, the louder it speaks.
Upon working with Lia, patients report having more energy, confidence, and trust in themselves, so they feel better able to handle whatever comes their way. She does this by co-creating a plan with clients that is manageable, incorporating various healing modalities that include how to heal the mind, body, and spirit in conjunction.
One of Lia’s favorite sayings is from Ayurveda (Traditional Indian Medicine): “You are not what you eat but what you digest.” She believes this spans beyond just our health and food but includes information we intake, experiences we do, modalities, and medicines we take. Digestion is the act of assimilating external information. Practicing this is crucial to healing and growing.