This dish came out ah-maze-ing! I didn’t take pictures during the process, but it was easy enough so I’m sharing the recipe. Next time I make it, I’ll take some extra photos and visually talk you through the process. 🙂
Eating seafood with lunch and dinner can really boost the body’s ability to lose fat in most body types. Incorporating it in your afternoon snack can add even higher and faster weight loss. As long as your aren’t eating it fried in flour, bread crumbs and too much grease, of course. The natural omegas and fats in most sea food provide our bodies with super healthy nutrients that sustain us throughout the day. Believe it or not, it still isn’t enough even if you ate fish six times a day. That’s where liquid fish oil comes in. I know you’ve seen me advocating it a lot on here, and I do that because it is scientifically proven to help shed off the extra lbs.
I eat fish a lot—a ton of it is salmon—and I’m always experimenting in the kitchen with ways to keep it healthy but without losing good flavor. Even if you’re a picky eater, I really think you’ll like this recipe. It’s fast, easy, and delicious!
The below recipe is one serving. Feel free to double it for two, triple it for three, etc.
What you need:
— Fresh Salmon Filet – 5-6oz for ladies, and 10-12oz for guys
(Cut fish in half—I do one side a little bigger for my hubs—and place in zip loc. Squeeze one whole lemon in a cup and wisk the following with a fork: 1/2 TSP your fave low sugar hot sauce, 1/2 TSP Avocado or Extra Virgin Olive oil, 1/4 TSP garlic powder, 1/4 TSP Pepper, and a dash of salt. Pour into ziploc with the salmon and set aside.)
— 1/4 cup of Chick Peas. I prefer to get them dry and soak them in water overnight, but canned is ok. Be sure to drain and rinse really well if using canned.
— 1/4 Green Zucchini – Cut in 1/2 inch quarter chunks
— 1-2 TBSP Sweet Vidalia Onion – roughly chopped
— 1/2 cup Kale – de-stemmed and roughly chopped
— 1-2 TBSP Red Bell Pepper – chopped
— 1 TBSP Fresh Made Guacamole (for garnish)
Place all prepared veggies—including chick peas—in a medium-sized mixing bowl. Season with 2 TBSP Acai Red Wine Vinegar, juice of 1/2 Lemon, 1/2 TBSP Avocado oil or Extra Virgin Olive oil, a dash of sea salt and pepper. Lightly toss and set aside.
Let’s get cooking:
Heat 2 Skillets over medium heat. If you have a cast-iron skillet, use it for the salmon. Turn the heat on that one up to med-high. Once heated (a few minutes), coat the bottom of pan with either EV Olive oil or Avocado oil (about 1/2-1 TBSP), then place the fillet(s) in skin-side-down. It should begin searing immediately. Let cook for about a minute and then add succotash mixture to its pan. Let both cook for about 6-7 minutes. Now turn the heat on the salmon down to medium and carefully using a spatula, flip it over. Stir the succotash (or give the pan a good couple shakes to toss the veggies up). Let cook for another 5 minutes or so. Since I liked my salmon cooked through, I like to give it one last flip back onto the skin side and one more toss to the succotash.
Get your plate ready and spoon the veggies onto one side. Then scoop the salmon and set it next the the succotash. Get a TBSP of pre-made fresh guacamole and dab it on top of the fish in the center. If you need a small lemon wedge, you can also set that on the plate to squeeze before eating.
This dish is simply delicious and nutritious. Bon Appetit 🙂