Sunday Paper Recommends

At The Sunday Paper, we want to inspire you to gather at your table…virtually or with friends and family…and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that'll really move the needle.

This week, to encourage your conversations, we recommend checking out the following:

1. The informative and insightful book Food Frame by nutritionist Risa Groux offers accessible eating plans that introduce the right foods to fuel our bodies. (See reading for a special recipe from Risa.)

2. Getting to Neutral: How to Conquer Negativity and Thrive In a Chaotic World by Trevor Moawad, a beautiful read by a late and dear friend of The Sunday Paper. This step-by-step book offers guidance on how to navigate adversity by downshifting to neutral thinking.

3. And lastly, the mystical podcast ‘Listening: Miracle and Wonder: Conversations with Paul Simon‘ … a wonderful project the singer-songwriter worked on with Malcolm Gladwell and Broken Record podcast co-host Bruce Headlam.

Risa Groux's Coconut Curry Salmon

Ingredients:

4 salmon fillets
2 teaspoon sea salt
1 can full fat coconut milk
1/4 cup green curry paste
2 teaspoon minced ginger, skin removed
1 garlic clove, minced
1 head of bok choy (or 4 baby ones)
2 tablespoons fresh lime juice
4 scallions, thinly sliced
1/2 cup cilantro leaves
1/4 cup roasted almond slivers
1 teaspoon ground turmeric
1 serano chili, sliced into circles (optional) if wanting to add more spice

Instructions:

Season salmon with 1 teaspoon sea salt and let sit until ready to use.

In a large skillet, cook coconut milk, curry paste, ginger, garlic, and 1 teaspoon sea salt over medium heat. Stir occasionally. Let simmer, 5-6
minutes.

Cut bok choy stems 1/2″ thick and the leaves into 2″ pieces or if using baby bok choy, keep whole. Rinse and drain. Add to cooking mixture and stir well. Add salmon fillets in an even layer in the pan. Cover and cook over medium-low heat until salmon is just cooked through and
flesh is opaque, 6-8 minutes.

Remove skillet from heat and pour lime juice over salmon.

Top with scallions, cilantro, almonds, and chili.

Optional: Serve with cauliflower rice.