Today is the start of a long work week for me. I'm working a mix of super early mornings, and super late nights, so I have to figure out what to cook for the few lunches and dinners that I'll be at home for. (That's actually how its going to be for the next few weeks)
The hardest about about working in the food industry is that you're always surrounded by food. I'm sure you're looking at me like "blah blah blah, life is so hard." But really, hear me out. Yes, the food is different every night, but what's being served may be something that you don't like to eat, something that doesn't fit your health regimen, or it's just hors d'eurvres (not even a real meal!)
So here is to putting time and effort into being healthy. Cheers!!
Recipe (makes 2 servings):
1/4 pound salmon fillets
1 large grapefruit
1 avocado, pitted, peeled, and cubed
1/2 jalapeno, seeded and minced
3 tablespoons red onion
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
ancho chile powder*
olive oil
coarse kosher salt and freshly ground pepper
*I used Cayenne pepper since I wasn't able to find ancho chile powder, and it still turned out yummy!
Recipe from Williams-Sonoma Weeknight Fresh & Fast Cookbook
Directions:
1. Preheat oven to 375 degrees
2. Place fillets on a baking pan, skin side down. Brush both sides with olive oil, then sprinkle the fillet with salt, pepper, and ancho chile powder. Place in oven and roast until almost opaque in the center, about 18 minutes.
3. Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2 in pieces; return to the bowl.
4. Gently mix in the avocado, jalapeno, onion, cilantro, and lime juice. Season the salsa to taste with salt and pepper.
5. Cut the fish in half and divide among 2 warmed plates. Spoon the salsa over the top and serve right away.
No comments:
Post a Comment