I am in the midst of planning my sons 3rd birthday party which is a big deal in the Jewish religion as we cut the hair for the first time and it's just a huge milestone in many ways religious wise. Then there's Chanuka which is fast approaching and that includes quite a bit of preparation as well- purchasing gifts, thinking up meal ideas, scheduling parties and then just lots and lots of cooking. All of this I'm sure you can imagine means I am super busy with all that I need to take care of. I like to be busy though. It's great as it gives purpose to my days and keeps me feeling accomplished and happy. One of the most important details in all of this is my fitness plan. When things are busy and when the Holidays are around it's easy to get carried away and gain a few extra pounds. So I'm trying to get ready now and doing my very best to eat a little healthier then usual. I do that alot. I bounce around from eating the high calorie foods I can't help but love ( deep fried, cheesy, chocolatey ones ) and then back to some sort of exercising and diet routine for a little while to even things out. I know it's easy to tell too with the kinds of recipes I post. This may not work for everyone and I wouldn't recommend it obviously. At my age and where I'm at right now it just works alright for me. I find that fish is a food I like alot when I am dieting. To some it may not even seem like diet food but to me it definitely is in comparison to macaroni and cheese and a fries. It's filling, easy and quick to cook and there's so many different ways to serve it that it can never really get boring. Salmon is a fish that I am quite acquainted with. At one point it was the only fish I ever ate as I really didn't know how to cook any others. I have branched out with that and tried all sorts of fish. But from time to time I like to go back to my old favorite. Here is my latest recipe. It is really simple and also quite tasty.
Pan Seared Baby Salmon with Zesty Guacamole and Fresh Romaine:
3-5 Pieces of Baby Salmon Fillet
3 Tablespoons Lemon Juice
Prima Fish Seasoning Spice
2 Tablespoons Olive Oil
2 Ripe Avocados
The Juice of Half a Lime
1/2 Tsp.White Pepper
1 Medium Tomato
1 Clove Fresh Garlic
1 Teaspoon Cilantro Spice or a Small Bunch of Fresh Cilantro
1 Small Red Onion Diced
1 Jalapeno Pepper
Large Bunch of Romaine Lettuce, For the Side
1. Rinse the salmon and pat dry. Then pour 3 tablespoons of lemon juice and into a large container. Add the pieces of salmon flesh side down meaning skin side up. Cover the container and leave it in the refrigerator to marinate for minimum of an hour. I like to do so overnight to really remove that fishy smell and taste and even poach it just a tiny bit but that's just my preference.
2. Once finished marinating heat about 2 tablespoons of olive oil in a large non stick saute pan over a small-medium flame on the stove top. Spice the fish generously with a fish seasoning spice (I like the prima one). Then add the fish (2 pieces at a time so as not to overcrowd) to the pan skin side up, flesh side down again. Allow them to sit and don't move them around at all for about 2-3 minutes so that they can get a nice sear. They should be a little more flaky and a lot less translucent once ready. Put the fish to the side and begin preparing the guacamole.
3. Take one clove of fresh garlic and brush it with quite a bit of olive oil. Double wrap it in foil and place it in the oven for about 10 minutes on broil to roast it. Remove it and check if its browned and nice and soft. Once it is, it is ready.
4. Slice the avocados in half, remove their pits and place them in a food processor with the blade attachment. (Reserve the pits for later if you will be keeping the guacamole overnight. The pits can keep the mixture from browning while it is stored until the next day.) Add in the roasted clove of garlic, the juice of half a lime, 1 teaspoon cilantro spice, salt and pepper and 1 whole tomato. Turn on the food processor and allow it to really break down until the mixture is smooth and combined.
5. Dice one small red onion up as well as the jalapeno pepper. I like it very small so that it adds some heat but doesn't give the guacamole a chunky texture.
6. Serve the seared salmon topped with the guacamole or top a large bunch of romaine lettuce with the guacamole and serve the salmon to the side of it (as pictured). The flavors really mesh beautifully between the salmon, that guacamole and romaine so however you serve it will be delicious.
What kind of foods do you choose to eat when you are trying to be healthy or when you are dieting? I would love to hear your ideas in the comments form below!
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