S, S, S: Salmon, Soup, and Salad

Grilled Salmon: I seasoned mine with a dash of sea salt, ground black pepper, and a homemade apricot marinade that includes chopped dried apricots, coconut oil, herbs and spices (aromatic ones). Grill 6-8 minutes per side, basting with marinade on each flip. But, try not to flip too often or it will break apart very easily.

Word's Best Broccoli Soup: I changed this one up a bit... I used a recipe for "The World's Best Broccoli" to make the base. Place broccoli florets, chopped garlic and some olive oil on a cookie sheet and roast for 15 minutes at 425, or until the tips of the broccoli turn slightly brown. While that's cooking saute chopped onions and another chopped garlic clove in a soup pot with some oil. Add the broccoli to the soup pot and add 1-2 cups of stock made from chicken or beef. Let simmer for about 10 minutes. Then blend the mixture until smooth and add back into the soup pot and allow to simmer on low until you eat. Now if you want this soup to really kick ass add some bacon to the onion and garlic saute, or you could even add a ham hock and pieces of ham to make this soup a main dish with meat.

Salad: greens + avocado + onions and an olive oil-coconut milk dressing.

Enjoy!

Salmon, Eggs, and Salad

Wonderful breakfast of pan-seared wild caught Atlantic salmon, 2 eggs, and a small side salad. Oh, and some green tea to top it off. Everything is seasoned fairly bland: a little salt and pepper on the salmon, cooked in butter and olive oil and garlic powder on the salad.

Enjoy!

Honey-Sesame Glazed Salmon and Broccoli

Steam Broccoli. You shouldn't need a recipe for this.

For the salmon: Coat each side in grapeseed oil and season to your liking. I used fresh ground pepper, some seafood seasoning (just a mix of herbs and spices), and some garlic powder. Then grill flesh side down for 4-6 minutes. Then flip. Grill for another 8 minutes, then for the last 2-4 minutes drizzle the top of the flesh with some honey and immediately sprinkle some sesame seeds on there. Quickly close the grill cover. This will help sear the honey into the meat as well as toast the sesame seeds. I'd suggest using a sesame seed dispenser with holes: as you can see I basically ended up with a deluge of seeds on my salmon... it ended up tasting good though. It has a nice sweet touch from the honey, which is intertwined with the savory of the seasoning and the oil. You could also make a sweet honey sauce for this as well by mixing dried mustard (1/4 tsp) with 1 raw egg and 3-4 tbs of oil. Once thick, stir in some old bay seasoning and honey. We did not do that and I don't think it needed it. I think salmon only needs sauce when over cooked and dry.

OK, Enjoy!

Mesquite Wild Caught Salmon Salad, it's what's for lunch!

Looking for a quick and relatively easy lunch to keep on track? Try this: go to your supermarket and buy some flash frozen (FF), frozen at sea (FAS) fish. I got some wild caught Alaskan Salmon (I've read that the omegas make it, if flash frozen at sea). Toss it into a pan with a little bit of grapeseed or coconut oil and season to your liking, I used a mesquite seasoning here just to mix it up a bit. Cook for aboub 3-5 minutes on each side, depending on the thickness of the piece you buy and the way you like your fish. While the fish is cooking throw a handful of mixed greens into a bowl, top with your favorite oil and some seasoning (think garlic, basil, cumin, whatever you like), some seeds (I used pumpkin seeds), crushed walnuts (i use just a touch), a sprinkling of ground flaxseed and sliced cucumber. Toss the salad. When the fish is done cooking place on top of salad. Now, I made this kind of boring and colorless: you could certainly jazz this up a bit by adding sliced tomatoes, fruit of some type, etc, but I wanted to keep it simple.

Enjoy!