Every summer I go on a major taco kick. Certain foods are like that for me. I make them over and over with different proteins and flavor combinations in the search for something that is better than, or at least … Continue reading
Need a simple dinner that’s healthy and sure to wow?
- Cook a pot of rice.
- Sauté minced shallots and chives in butter over medium heat.
- Pat salmon dry, season, and place in a VERY hot pan with coconut or peanut oil skin side down.
- Throw spinach into pan with shallots and chives. Turn heat to simmer and stir.
- After 4 minutes flip salmon, cook for 1-2 minutes before removing to paper towels. This will produce rare salmon with crispy skin. To ensure crisp skin, use a flexible metal spatula and do not try to flip the salmon until it releases easily from the pan.
- Pour a little bit of warm cream into the spinach.
*Note: The skin is not only edible, but delicious. If you won’t at least try it you are reprehensible.
What better way to christen a badass new Wolf grill than with two beautiful whole fish! Answer: there isn’t one. My grandmother’s house in Sag Harbor, Long Island is a meeting place for my family. On the weekends we migrate … Continue reading
It’s summer!!!! I’ve finished exams, moved out of my dorm, and am in the process of moving into a new apartment so lots of exciting stuff is going on. Lots of exciting non-food related stuff means that I haven’t had as much time to cook 😦 I’ve been cutting corners recently and one of my favorite new tricks is frozen fish from whole foods. They had these beautiful 2-packs of wild caught salmon fillets for only $10.00 each that were calling to me and I just couldn’t say no.
If you put the frozen salmon in the fridge the before you go to bed it is perfectly thawed for dinner the next day. Pair that with a quick mango avocado salsa, healthy black beans cooked ahead, and a bed of lettuce and you have a healthy weeknight dinner with no refined carbs!
Salmon with Mango Avocado Salsa (Serves 2)
- 2 salmon portions (fresh or fully thawed)
- 1 avocado, cubed
- 1 mango, cubed
- 2 limes
- 1 head bibb lettuce
- 1/4 cup red onion, diced
- 1 tomato, cubed
- 1 tbsp cilantro, chopped
- 1 can black beans
- 1/2 small onion, diced
- 2 cloves garlic, diced finely
- olive oil
- salt and pepper
- Sauté onion and garlic in 1 tbsp olive oil in a small saucepan over medium heat. When onion is translucent pour in beans with liquid. Simmer covered for at least 30 minutes.
- Combine red onion, tomato, mango, avocado, cilantro, and the juice of one lime in a small bowl. Season to taste.
- Season salmon with salt and pepper. Cook over high heat for 3 minutes per side (for rare, longer to cook it all of the way through) in olive oil. Remove from heat.
- Line plates with lettuce leave. Arrange salmon over 1 cup black beans and top with salsa.
- Garnish with lime.