Dill Pollen Crusted Wild Coho Salmon with Applewood Bacon and Artichoke Collard Greens and Mashed Cauliflower

Standard

Evan and I started a 90 Day Challenge Saturday at our gym to get back to our healthy living habits!  We have been “slacking off” I guess you could say and not feeling as good as we could and should.  You will be seeing more “healthy meals” over the next few months so I hope you enjoy.

My main goal is to eliminate as much processed food as possible from snacks to pasta and everything in-between. I’m usually really good at this but lately I’ve been a SLACKER!!!

We really enjoyed this meal last night.

Coho Salmon

Serves: 2

Prep: 20 min

Cook: 20 min

Ingredients:

Salmon:

  • 8oz Wild Coho Salmon (cut into two portions).
  • 1 TBS, Dill Pollen
  • 1/8 tsp. Celtic Salt or Fleur de Sal
  • 1/2 tsp. Fresh Black Pepper, coarse ground
  • 1/2 tsp. Granulated Garlic
  • 1 tsp. Coconut Oil

Collards with Artichoke Hearts & Applewood Bacon

  • 1 Bunch of Collards, stemmed and chopped.
  • 1/2 C. No Sodium Chicken Stock, Kitchen Basics
  • 2 Slices of Nitrate Free Applewood Bacon
  • 1 Clove of Garlic
  • 2 Artichoke Hearts, quartered
  • 1 Pinch of Celtic Salt or Fleur de Sal

Mashed Cauliflower (makes  3 servings)

  • 1 head of Cauliflower, stem removed
  • 1 TBS Butter
  • 1/8 C. No Sodium Chicken Stock
  • 1 oz of Farmer’s Cheese (you can omit if you don’t do dairy).
  • 1/4 C. Green Onion, sliced
  • Pinch of Salt and Pepper.

Preparation:

Salmon:

  1. Pre-Heat Oven to 375 F.
  2. Wash fish and make sure scales and bones are non existent. Pat dry.
  3. Mix dill pollen, garlic, salt, and pepper on a shallow plate or bowl.
  4. Rub 1/2 tsp of coconut oil on each portion.
  5. Place fish side down on spice blend and coat evenly.
  6. Bake for 20-25 min or until done to your liking.

Greens:

  1. Cut up bacon with cooking shears, cook until 80% done.
  2. Drain grease from pan and with same pan on medium heat, add garlic. Cook for 30 seconds.
  3. Add greens and add half of stock. Cook for 2 min
  4. Add bacon back in and rest of stock, cover and simmer on low for 15-20 min.
  5. Add Artichoke hearts for last 5 min.
  6. Add salt and pepper to taste.

Cauliflower:

  1. Bring a medium pot of water to boil and cook cauliflower for 6 min.
  2. In a blender, blend cauliflower,stock, butter, cheese, and salt and pepper.
  3. Mix in green onions.
About these ads

4 responses »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s