Fish

Day 6: Salmon with Cucumber-Yogurt Sauce, Carrot Salad & Garlicky Bok Choy

Thank G it’s Friday. This week made me work for it: getting yelled at by a client in a large meeting, late night stress dreams, limited glasses of wine, rain. But I made it to Friday night and I’m going to savor each moment of this weekend. I kicked off Freedomday with a new hip hop yoga class with my friend Alanna. The instructor wasn’t our favorite (since when have mountain climbers been a yoga pose?) but she played some great 5th grade rap that would cheer anyone up. The intention she set for the class (which is also a Drake quote) was “Everybody dies, but not everybody lives” Can you do more of what makes you feel alive this year? Personally, there are few things that connect me as much with the present moment as preparing a great meal. I’d say I’m off to a good start.
Breakfast: Chia pudding made of 2 tablespoons chia seeds, 1 cup almond milk, 1 teaspoon maple syrup, frozen pineapple, 2 chopped up dried apricots and a sprinkle of flaked coconut. (Stir everything except for the coconut together in a jar and leave in the refrigerator overnight)

Lunch: Confetti lentils with spinach, drizzle balsamic vinegar, sunflower seeds and raisins all reheated together. (I really liked these additions!)
Snack: pear, almonds, Pop Chips with hummus

Dinner: Salmon with cucumber-yogurt sauce, carrot salad and garlicky bok choy… and 1 glass of Honig Sauvignon Blanc
Dessert: dark chocolate chips and a dried fig (I’m loving these figs)

Salmon with Cucumber-Yogurt Sauce, Carrot Salad
Cucumber-Yogurt Sauce
1/2 cup plain Greek yogurt
1 small garlic clove, minced
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 English cucumber, thinly sliced
sea salt and black pepper
Carrot Salad
1/2 teaspoon ground cumin
1/4 teaspoon ground tumeric
1 cup carrot sticks, thinly cut lengthwise
1 tablespoon olive oil
1 tablespoon lemon juice
sea salt and black pepper
2 salmon filets, wild caught, skin on
fine sea salt, ground pepper
1 tablespoon neutral oil (I used olive)
Combine cucumber sauce ingredients in one bowl and toss carrot salad ingredients together in another. Chill while salmon is cooking. Pat salmon dry and season with salt and pepper. In a large skillet, heat oil and place filets skin side down. Leave undisturbed for 3-4 minutes until skin is browned and crisp. Turn salmon over and cook until salmon is just opaque in center, 1-2 more minutes. Divide filets on plates and serve with sauces and additional sea salt. 
Garlicky Bok Choy
1 tablespoon olive oil
2 garlic cloves
1 shallot, chopped
1 pound baby bok choy, rinsed, cut into quarters with core intact
1 tablespoon soy sauce
Heat oil in a large skillet over medium-high heat. Add garlic and shallot and cook until fragrant – about 30 seconds. Add bok choy, soy sauce and 2 tablespoons water and cover immediately. Cook 1 minute. Uncover and toss. Cook until boy choy is tender, about 3 more minutes. 
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