Imagine the bold flavors of Latin-inspired dishes infused with Mexican, Japanese and Thai cooking, all prepared with minimal calories and fat so often found in these foods. Delicious, nutritious, simple-to-prepare and balanced. The perfect blend to keep you eating well without ever sacrificing taste. That's the Isabel way.

In Isabel's recently released book, Isabel's Cantina, the L.A.-raised Latin chef and restaurateur shares deceptively simple recipes that make her five West Coast restaurants so popular, as well as many of her own personal favorites. By relying on the boldly flavored ingredients common to both Latin and Asian cuisines. In an invaluable chapter, Isabel reveals how to dress up any meal with healthy sauces and salsas. Desserts, drinks, and even brunch dishes round out her collection of recipes for every part of the day. Blending fresh flavors with an eye for health, Isabel's signature Latin food with Asian accents is not only good for you more important it's delicious...

Featured Recipe of the Month

Salmon with Papaya-Mango-Mint Salsa

Salmon with Papaya-Mango-Mint Salsa

Besides being both healthy and festive, this colorful dish is gorgeous on the plate. Served over a bed of baby spinach or arugula, the fish wilts the greens for a light but delicious dinner.

Serves 4
  • Four 6 ounces skinless salmon fillets
  • 3 Tablespoons canola oil
  • 1/2 Cup soy joy sauce
  • 2 Cups baby spinach or arugula
  • Papaya-Mango-Mint salsa







Heat a large Sautee pan, preferably nonstick, over medium-high heat until hot. Rub the salmon fillets on both sides with the oil. Place the salmon in the pan and cook, undisturbed, for at least 3 minutes before turning. Continue to cook until the fish is slightly underdone in the center (use a fork to pulling on the thickness of the fish). Drizzle the Soy Joy Sauce over the fish, turn the salmon over, and swirl the pan to nicely coat the salmon with the sauce for a minute or two. The fish should be crisp and caramelized on the outside and moist and flaky on the inside.

Divide the spinach among 4 plates and transfer a piece of salmon on top of each plate of greens. Top each piece of salmon with some salsa.

Makes 1 1/2 cups
  • 1/4 Cups plus 2 Tablespoons soy sauce
  • 2 Tablespoons dark sesame oil
  • 2 Tablespoons honey
  • 2 Tablespoons minced fresh ginger
  • 1 Garlic clove, minced
  • 1/2 Cup fresh cilantro
  • 1/2 Teaspoon chile flakes
Soy Joy Sauce

Combine the soy sauce, sesame oil, honey, ginger, garlic, cilantro, and chile flakes in a food processor or blender. Add 1/4 cup plus 2 tablespoons cold water and purée until smooth.

The sauce can be stored, covered, in the refrigerator for up to 1 week.

Makes 2 cups
  • 1/2 Small papaya, peeled, seeded, and diced
  • 1/2 Mango, peeled and diced
  • 1/2 Small red onion, diced
  • 1 Jalapeño, seeded and minced
  • 1/2 Cup chopped fresh mint
Papaya-Mango-Salsa

Combine the papaya, mango, onion, jalapeño, and mint in a bowl and toss gently to combine. The salsa can be stored, covered, in the refrigerator for up to 3 days.

Video


Isabel's famous Lettuce chicken wraps on "Inside San Diego"

Featured Video

Isabel on "Inside San Diego"

More coming up...