It was orange-on-orange-on-orange!

INGREDIENTS:

  • grilled salmon dry rubbed with sea salt, pepper and ground sage
  • roasted orange bell pepper & pearl onions, with grilled cukes
  • drizzled with ghost pepper ranch dressing, topped with fresh shaved ginger and turmeric root
  • La Banderita wraps are a mere 60kcal, and taste pretty good

NOTES:

  • baked the salmon in AF, finished on stovetop spiral element (quite handy!)
  • a little smoke sauce probably would have helped, there
  • wasabi instead of ranch would pair better with the fresh roots
  • made an extra effort to keep stuff dry, as everything came out wet at first
  • those wraps are primarily made out of resistant wheat & potato flour, and should usually be wetted first to bring out more flavor; nothing much happens to them while toasting, tho
  • turmeric powder can be pretty bitter and easy to overuse, but the fresh root version is amazingly mild, earthy and even a bit sweet; I recommend finding ways to use it
  • squash was unusually expensive for some reason, but cukes were a reasonable sub, provided one doesn’t over-grill