First of all, I am so sorry for being MIA ( I feel like I am always saying this. I need to get it together!)
I am working on catching up with April, although it’s over..laugh out loud!
No, seriously, I have exciting news to share with you!
1. I AM DOING THE MAY WHOLE30! Anyone up for this?? Maybe a Whole9 even?
2. This time around, I am not necessarily making it vegetarian.I am including
Alaskan, Wild-Caught Salmon
. I have always made it open and clear that I have nothing wrong with HIGH QUALITY, sustainably/ethically raised animals and their meat. I think my general rule with anything is: if I can’t afford it, I don’t buy it. Based on this, I am going to be sticking with wild-caught, sustainably farmed fish… or nothing else. Am I going to go back to beef and/or chicken? NO. Again, I am not against that, I just don’t have the budget to buy the quality of animal protein I would like to be eating. I am seriously trying to catch up with soy-free, pasture-raised eggs, chicken soup bones (for broth) and wild-caught fish. So, till my animal farm is ready, I’ll be hanging with these.
Another thing, which is the major reason is this: I did my #JanuaryWhole30 vegetarian. Whole30 generally encourages you to vary (high quality) animal protein. As a result, I am going to compare how I feel after May, with my results from January and weigh in on whether wild-caught salmon is here to stay!
(Please let me know if you have any questions on this! 🙂 )
Sooooo, in honor of my first time eating fish in almost 4 GOOD years…. I made a cauliflower tabouleh and pan-seared wild caught salmon fillet! You guys, so good!! If you know me, you know that I have a track record of literally eating a whole head of cauliflower without brakes. This recipe just gave me more reason to ……have NO BRAKES!
You will love this recipe, whether or not you are a fan of cauliflower. Money-back guarantee! Let’s go!!!
salmon fillet, skin on or off1 packet of. wild-caught, sustainably fished1/2 garlic clove, minced1⁄2 tbsp ginger, minced 2 tbsp of lime/lemon juice1 tsp of ground white peppersalt and black pepper to taste
Add lemon/lime juice, minced garlic and ginger, ground white pepper, salt and black pepper to a bowl. Place your thawed salmon fillet(s) into seasoning, evenly coating, yet making sure you don’t tear the fish apart and let marinate for at least 15 minutes (overnight is even better).Preheat your oven to 350FHeat skillet with coconut or avocado oilMake sure oil is HEATED, and gently place your fillet in the oilTurn heat to low after a minute, and fry each side for about 3 minutes each.By this time, your oven should be pre-heated.Line a baking sheet with a parchment paper, and gently place fillets on your baking sheet.Bake 6 minutes on each side. It should be ready by now. If not, bake each side about 2 extra minutes.You want to make sure you don’t bake all the juice out of your salmon. Succulent, is always best! (Yes, I do know a lot about cooking animal protein :))
1 head of cauliflower1 cucumber1 roma tomatoA handful of cilantro/parsley OR BOTH (there is no such thing as “too much cilantro!”) 1 tbsp of extra virgin olive oil3 scallions(green onions)
2 tbsp olive oil1 1/2 tbsp whole lemon juice 1⁄4 tsp cumin powder1⁄2 tsp fine sea salt1⁄4 tsp black pepper
‘Rice’ the cauliflower in a food processor by pulsing for about 30 seconds.Pour onto a CLEAN napkin, sprinkle some sea salt, and let sit for about 15 minutes Gently, but diligently squeeze out the water using by hand. (this is some muscle exercise, getting out as much water as possible!)Heat one tbsp of EVO in a skillet.Stir fry cauliflower rice for just about a minute and half or 2 minutes (Please don’t go beyond 2 minutes because you want somewhat crispy cauliflower rice’While stir frying, season with salt and black pepper according to preferred taste.Dish out into a bowl, and place in freezer to cool for a bit. (If not eating immediately, you can simply set it aside.- I was obviously too hungry for that! haha!)
While rice cools,
Chop cucumber, tomatoes, parsley/cilantro and scallions. Mix all chopped ingredients in one bowl, drizzle dressing, and stir.Taste and adjust seasoning as preferred.Bring cauli-rice out the freezer, and fold into chopped ingredients, stirring for about a minute.Dish out a good serving of tabouleh (because you are going to LOVE IT), and top with your salmon filletENJOY!