EAT MORE SALMON!!!
Why? Ok, I have no choice but to appeal to your vanity-Salmon promotes muscle health, brain function, eyesight, great hair, skin and nails and even a great mood!
Needless to say, everyone needs more salmon in their lives. Well…if you don’t mind I would like to include the color into this conversation. Salmon is sooo haute this season!!
But since I’m wearing my chef hat at the moment, I’ll show you how eating healthy does not have to be boring! Check out how I turned 3 salmon fillets into 3 totally different, tasty meals!
Remove the skin and chop 1 salmon filet into small chunks (almost like a salmon tartar). Add 2tsp lemon juice, 1/2 tsp sea salt, 1 chopped scallion, 1 tbsp serrano chile and 2 tbsp chopped red sweet peppers. Mix well and shape into a patty. Spray canola (or vegetable oil spray in a skillet and add the salmon patty. Cook 2-3 minutes on each side until cooked. This burger is dressed with lettuce, tomato, red onion, pickles and a light herb mayo.
Tip: No need to discard the skin. As a fan of salmon skin sushi, I decided to bake off the skin in a little soy sauce. In about 12 minutes it became nice and crispy with a yummy slightly smoky salty flavor- I made salmon bacon y’all! It was supposed to go on my burger…but I ate em all. Well at least you know they we’re good :-).
This recipe is so easy yet so filling. Definitely no hunger games being played here! Sprinkle the salmon filet with some salt and pepper. Heat 1 tbsp olive oil in a skillet and pan sear the salmon skin-side down, remove from heat. Mince 1 clove of garlic, 1/4 tsp of ginger and half of a red onion. Add one tbsp olive oil to skillet and sweat the garlic, ginger and onion mixture under medium heat. Add a pinch of thyme, 1/2 tsp of salt and 1 tsp curry powder. Saute until the liquid released dries up slightly and mixture thickens. Add 3/4-1 cup coconut milk and chopped sweet peppers. Simmer for 5-7 minutes, adding a little water if sauce becomes too thick. Season to taste with salt and pepper. Place salmon fillet back in skillet skin side up and simmer in sauce 5-6 minutes or until gently cooked through.
The beauty of making a salad is the freedom of what you can put in it. Everyone becomes a chef when it comes to making their “specialty salad”…why do you think there are so many make-your-own-salad bars littering midtown Manhattan? People love the self importance of it, haha! Ok so anywayyyy, here I use a precooked salmon fillet and flaked it in large chunks. I decided to make a Mediterranean style of salad which included mixed greens tossed with kalamata olives, capers, plum tomatoes, scallions, persian cucumbers, corn, red onion and carrots. I placed my salmon on top and sprinkled the salad with a simple dressing of extra virgin olive oil, lemon juice and black pepper. This dressing hardly needs extra salt due to the saltiness of the olives and capers. Hmm, this would be good with feta cheese, Yummy!
These simple recipes are meant to inspire you to feel freedom in creating your own healthy creations so have fun with it!