Whole30 Day 16: Prosciutto Wrapped Peach Salad

Ingredients:

• 2-3 peaches, sliced
• about 8 slices of prosciutto, cut in half, lengthwise
• pistachios
• salad greens
• lemony dijon dressing

Directions:

1. wrap 1/2 slices of prosciutto around each peach slice
2. grill wrapped peaches until prosciutto is crispy
3. place peaches on top of salad greens and sprinkle generously with pistachios
4. drizzle dressing over salad

Salad Dressing - in a small jar mix together all ingredients and shake until well blended

• evoo
• apple cider vinegar
• dijon mustard
• lemon juice 

Maple Dijon Cod

This turned out to be such a great dish!  I was first inspired by the preppy paleo's recipe.  Then I stumbled upon brainfoodblog and found so many more great fish dishes to try.  Soon...

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Ingredients:

• 1 1/2 lb wild-caught, cod fillet
• 2 teaspoons olive oil or coconut oil
• 1 tablespoon pickling spice
• 1 tablespoon coriander seeds
• 2 tablespoons dijon mustard
• 1 tablespoon pure maple syrup
• 2 teaspoons apple cider vinegar
• salt and pepper, to taste

Directions:

1. In a small skillet, heat oil over medium heat.  Add seeds, stir to coat.
2. Cover and cook until the seeds begin to pop, about 5 minutes.
3. Turn off the heat and allow to sit, covered, until the seeds stop popping.
4. Stir in mustard, syrup, vinegar, salt, and pepper.
5. Pour mixture through a fine sieve.  Discard seeds.
6. Adjust oven rack 6 inches from top and preheat broiler to high.
7. Line a baking sheet with foil and arrange cod on foil in a single layer.
8. Spoon mustard mixture over cod.
9. Broil for 6-8 minutes, until fish flakes easily.
10. Remove from oven and serve immediately.