Tuesday, May 26, 2009

Eat A Little Raw with Every Meal

A friend of mine just asked for this recipe. Since I was writing it out anyway I thought I'd publish it here as well.

As I wrote here: http://losingweightafter45isabitch.blogspot.com/2009/04/have-little-raw-with-every-meal.html, it helps weight loss efforts to try to eat raw foods at every meal. Even if the center piece of the meal is meat, fish, dairy or eggs, eating some raw fruits or veggies on the side is one way to reduce your caloric intake by increasing the amount of raw fruits and vegetables you eat.

Crispy skin Salmon with Roasted Tomatoes, Mixed Greens and Lime Vinaigrette

This recipe essentially combines fish and salad. If you cook it right, the skin on the salmon comes out so crispy, it's a treat in and of itself. And, while eating the tomatoes raw would be better, roasting them adds complexity which offsets the salmon perfectly (besides there's plenty of salad greens).
  • 1 pint grape cherry tomatoes
  • Olive oil
  • 4 6 oz Salmon fillets, skin on
  • 1 package mixed salad greens
  • 1/2 of a red onion, peeled and
  • Salt & pepper
  • Lime Vinaigrette (recipe below)
Pre-heat oven to 375 degrees. Place the tomatoes on a cookie sheet (you’ll want to line it with foil first) and drizzle with olive oil. Sprinkle with salt and pepper. Using your hands, mix well. Bake for 10 minutes and set aside.

Meanwhile, score the skin side of the salmon and salt and pepper both sides. Place salmon, skin side down in a cold, dry, non-stick pan (I use a well-seasoned, cast iron skillet). Do not use any oil! Put the pan on the stove over medium-low heat. When the salmon starts to sizzle turn the heat up to medium, and when it really starts to sizzle, turn it up to medium-high. The salmon will mostly cook on this side. When the skin is nicely browned and crispy looking flip the salmon and cook a minute or two longer until cooked through.

Mix salad greens and red onion on a large platter, and encircle with the roasted tomatoes. Top with the salmon (crispy skin up), and drizzle with lime vinaigrette.

Lime Vinaigrette

This vinaigrette works great over salads. Try it over a salad of Romaine lettuce, tomatoes and advocado. It's also a great marinade. Marinade swordfish and then grill.

  • ½ cup fresh squeezed lime juice (less if you like a less acidic dressing)
  • ¼ cup extra virgin olive oil
  • ¼ cup grape-seed oil
  • Salt & pepper to taste
  • Chopped fresh chives or Cilantro (optional)

Whisk together all the ingredients and serve.

1 comment:

  1. What's up, always i used to check web site posts here early in the dawn, because i like to learn more and more.

    my web site; cheap auto insurance las vegas ()