I am obsessed with salmon recently and I came up with this recipe to satisfy my cravings one night and am super proud of how it turned out. I hope that if any of you readers try to make it, that you enjoy it as much as I did because it was delicious. I think I could eat it everyday. I concocted this recipe while I was riding the train home from work a little earlier than usual (8:30pm) and was salivating at the thought of pan-seared salmon over sweet potatoes.
I’m such a dork, I know.
Let’s talk about Salmon, shall we? Why is it so good for you? It’s almost always deemed the most “diet-friendly” item on any menu ever. Salmon is a major staple for many well-known diets such as The Hormone Diet, The South Beach Diet, Low-Protein Diet, The Omega Diet, The Candida Diet, The Metabolic Typing Diet, The Paleo Diet and so on and so forth…
I bet you didn’t know that some of those diets existed! As you know I do not advocate for any specific diet; I believe in experimenting and finding what works best for you.
So, maybe salmon isn’t really your thing. Or maybe you’re sort of indifferent about salmon. I’m not being paid by the salmon fishermen and sellers to tell you any of this, but I believe that the more you know, the better.
- Omega-3’s : Omega-3’s are a chain of fatty acids that are considered essential to consume since your body cannot produce them.
- High-Quality Protein: A serving of salmon is a source of high-quality essential protein.
- Good source of B vitamins and Potassium: These help the body fight of numerous diseases such as hypertension, diabetes, heart disease, stroke, etc.
- Helps reduce Inflammation: because of it’s high quality vitamins and omega 3’s, it is said to help lower inflammation in the body, which can cause autoimmune diseases/disorders, heart disease, diabetes, stroke and hypertension.
Try incorporating this protein-dense fish into your diet at least one to two times a week. It provides numerous health benefits plus it’s delicious and easy to make, so why not try?!
Pan Seared Ginger Salmon over Stewed Za’tar Vegetables and Whipped Truffle Sweet Potatoes.
- 2, 6-8oz salmon filets
- Ground Ginger, Salt and Pepper
- 1 tablespoon Avocado Oil
For the Vegetables:
- Avocado Oil
- 1 tablespoon Za’tar seasoning
- Salt and Pepper
- 2 garlic gloves, minced
- 1 cup chopped heirloom tomatoes
- 1 pepper, diced
- 1 cup spinach, chard or kale
- Black Truffle Extra Virgin Olive Oil, drizzled on top.
For the Whipped Sweet Potato:
- 1 sweet potato, boiled until soft
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- Salt & Pepper to taste
- 1 teaspoon Fourth and Heart White Truffle Salt Ghee
Salmon directions: Season the salmon generously with salt, pepper and ground ginger on both sides. Let sit for at least 15-20 minutes in fridge before cooking. To pan sear : heat avocado oil in a deep skillet then reduce heat to medium-low to cook the filets. Press the filets firmly into the oil and cook for 5 minutes on one side and 1 minute on the other.
Veggie directions: Heat pan with avocado or coconut oil, add garlic cloves, tomatoes, pepper and za’tar seasonings and cover and cook for 5-8 minutes on medium-low. Add in 1 cup of spinach and cover and cook for another 10 minutes. The tomatoes should become very soft and stewed (juice-y and flavorful essentially making their own sauce)
Sweet Potato directions: Boil 1 large sweet potato until tender. Drain except for the last inch of hot water in the pan and add sweet potato and water to a blender or food processor. Add nutritional yeast, salt and pepper to taste, garlic powder, ghee and a drizzle of black truffle olive oil. Blend on high until it is completely pureed, taste and season to your liking.
To plate: Sweet Potatoes first, stewed veggies and Salmon filet. Add the juice from the stewed veggies on top of the plate plus maybe a little extra ghee or truffle olive oil.