Spring-y Seared Salmon

I got my first sunburn of the season today… I should have worn sunscreen but I was so excited to be enjoying the rays that I forgot! Even though I wasn’t enjoying the beautiful weather in the exact way I would’ve liked ( I was working ) it was so, so great to get that raw vitamin D.

I love eating in season as much as possible. I find that I feel more connected to my environment when I eat what the earth is providing me. I understand that it’s not easy, and if I’m being honest, eating strictly local would mean no avocados or bananas for this New Yorker, and I don’t know if I could do that. What I can do is try to nourish my body with as many fruits and vegetables that are in season as best I can, because that’s all we can do; our best.

I highly recommend supporting your local farmer’s market/farmers as much as possible. Not only will you be eating what is available to you in your area, you’ll most likely meet some of the people that harvested your food. The energetics of food that is grown and harvested with love and care taste far superior, in my opinion. It’s like homemade vs. store bought. Nothing quite beats homemade.

I was inspired by the gorgeous Spring weather to concoct a light, spring-y dish for dinner. This salmon dish was just that. It was filling and FULL of so many good things: good fats, omega-3’s, protein, immune boosters, mood boosters and MORE.

Enjoy with a glass of Sancere, Pilsner or good ‘ol water. If you can enjoy outside on a patio or deck, even better!

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Spring-y Seared Salmon

Ingredients:

  • Wild Caught Alaskan Salmon, filet
  • Arugula (or any green you like. I used Arugula because it’s in season!)
  • 1/2 dry Quinoa, cooked according to package directions
  • Asparagus, grilled
  • Avocado Oil
  • Salt, Pepper and Oregano

Cook the quinoa first. I don’t have a grill so I used a grill pan to grill the asparagus. While they were cooking, I sprinkeld the pan with a bit avocado oil, salt and pepper for added flavor.

 

For the Salmon: Dry with a paper towel by patting down firmly on the filets. Sprinkle with salt, pepper and oregano and let sit in the fridge for 10-15 so the salmon absorbs the seasoning. Add avocado oil to a skillet, enough to cover the surface area, and heat on high. When the oil is heated, lower the temperature to med-low and add the salmon filets and press down with a spatula for 10 seconds. This will help the salmon to crisp on the outside and cook evenly throughout. Cook for about 6 minutes and flip over to the other side to lightly sear for 1 minute. This will make a Medium Rare/Medium crispy, flavorful salmon filet.

Dressing:

  • 2 tablespoons lemon juice
  • 3 tablespoons Olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • Dash of Ginger
  • Sprinkle of Garlic Powder
  • Salt & Pepper

Mix ingredients together and whisk!

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Assemble the arugula and quinoa, drizzle with dressing, top with the Salmon and Asparagus, add a little more dressing, yum!

 

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