PAN-SEARED SALMON, KALE CHIPS, & CAULIFLOWER 'RICE'


I love my kiddo - but he's a big nag. 3 days in a row, he nagged me to make Kale Chips. Again, I know it's every health coaches worst nightmare, and you probably have no sympathy for me, but I promise you he doesn't know how to let up. So, I made Kale Chips.

One of the hardest things I hear from my clients is trying to get a meal together at the same time that involves multiple items. Let me share a little secret with you - this is an issue for some professional chefs I know. I'll add that it's usually MALE professional chefs who have this difficulty. ♥ When you get accustomed to having someone to prep and clean-up, it's a lot easier. Without the help, pulling it all together can sometimes be a daunting task.

Professionals use the term: "mise en place". This is a French term that means: putting in place. What it boils down to is getting everything organized and ready BEFORE you actually start cooking. Generally - it's best to start with the item that will take the longest first. The other component that helps is to clean as you go.

With that in mind where this meal is involved - it takes the longest to cook the kale chips - so start with those first. Both the 'rice' and the salmon take about the same amount of time to actually cook, but the rice requires just a little bit more prep - so you would tackle that next. Last would be the salmon.

With that - I'll give you the ingredients and directions for each, and you should be good to go.

KALE CHIPS

INGREDIENTS:

Kale - torn into bite size pieces, ribs removed, washed and dried. (I do mine in a salad spinner.)

1 Tablespoon Sesame Oil

1 - 2 teaspoons Tamari

1 Tablespoon Sesame Seeds

DIRECTIONS:

I cannot stress enough how important it is to get your Kale DRY. If you don't have a salad spinner, get one. Mine is priceless! If you don't have one, use paper towels.

Place dried kale in a large bowl, and then drizzle on the oil, tamari, and sprinkle on the seed. Toss gently but well enough to coat.

Place on a cookie sheet, and bake for 20 minutes at 300°. Serve immediately.

CAULIFLOWER 'RICE'

INGREDIENTS:

1/2 head cauliflower

sea salt

pepper

2 Tablespoons Coconut Oil

1/2 teaspoon garlic minced

1/2 teaspoon minced ginger

1 lime, juiced

DIRECTIONS:

Prep the cauliflower by placing it in a food processor and pulse it until it has a grainy rice-like consistency. Season it with salt and pepper.

Heat a large saute pan over medium-high heat. Add coconut oil and saute the cauliflower in the pan. Just before it is ready - add in the garlic and ginger. Drizzle the lime juice on - toss - and serve immediately.

PAN-SEARED SALMON

INGREDIENTS:

2 Salmon filets

Coconut Oil

Sea Salt and Pepper

1/4 cup Orange Juice

1 Tablespoon Tamari

1 Tablespoon Honey

DIRECTIONS:

Put a tablespoon of coconut oil in a saute pan with medium high heat. Season salmon with salt and pepper.

​Place Salmon in the pan, and cook for approximately 3 minutes.

While Salmon is cooking, stir together the OJ, Tamari, and Honey.

Turn the salmon over, and then pour on the sauce. Cook for another 3 minutes.

CLICK TO PRINT

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