One of my family's main motivations for moving to the Pacific Northwest was the fishing. I personally am not a fisherman (fisherwoman?) but I definitely love when my husband makes the short trek down to the river and comes home with beautiful fresh fish, like he did yesterday. There are many ways that I love to prepare salmon that I will be sharing here and this is a truly great one; every element here highlights and complements the fish perfectly. It is a bright, fresh, delicious meal, and as low carb as you want it to be; the recipe as follows does not include rice but you could very easily throw all of these elements atop whichever variety you prefer and it would work just as well.
4 boneless, skin on salmon filets (about 4 oz each)
kosher salt (about 1/2 tsp)
fresh black pepper
2 tbsp sesame seeds
2 tsp safflower oil
2 small carrots, cut into ribbons
1/2 english cucumber, halved lengthwise and cut into thin half moons
1 avocado, pitted and diced
1 green onion, trimmed and thinly sliced
2 tbsp mirin
1 1/2 tbsp unseasoned rice vinegar
1 tbsp low sodium tamari
1) Season the salmon (the side without the skin) with salt and pepper. Heat the oil in a large nonstick skillet over medium heat. Cook the salmon, sesame side down, until sesames are golden brown, about 4 minutes. Flip over and cook until cooked through, about three more minutes. The fish will flake easily with a fork when done. Remove the skins and set aside, covered.
2) Whisk together all of the dressing ingredients.
3) Divide the veggies and salmon evenly among four bowls. Drizzle with dressing and enjoy!
Hi. I'm Claudia. I'm a food obsessed, nature loving, fitness fanatic and happy gal living in the Pacific Northwest. I've been eating and cooking healthy foods for most of my life, and I'm so excited to share my passion for it with you!