Wednesday, September 23, 2009
SALMON FILLET
30 Minutes to prepare, 30 minutes to cook
Serves: 4
1. Preheat the oven to 375F/190C.
Place the fillets on a cutting board and drizzle with a little oil.
Season to taste with pepper. Heat a skillet and cook the fish, nonskin-side down first, until browned. Turn over to brown the other side.
Transfer the fish to a roasting pan and cook in the oven for 10-12 minutes, until the fish flakes easily. Melt the butter in a small pan, then let stand until separated. Pour off the clear, clarified butter into a separate pan, and discard the white salty residue.
2. Cook the asparagus for 2-3 minutes in boiling water. Drain, rinse under cold running water, drain again, and set aside.
3. Add the tomatoes, dill and lemon rind to a bowl and mix. Divide the asparagus and salmon between 4 plates, spoon
some of the tomato dressing over each one, and serve
About Me
Hey guys! I am a native Washingtonian, wife & mother of two. My story is much like most women who have struggled to regain their body, love-of-self, and emotional confidence while going through life’s challenges. Eating became my biggest comfort in dealing with these challenges, and little by little 100 extra pounds of guilt and shame became my newest reality.
My wake-up call was looking in the mirror and not recognizing the person staring back at me, nor being familiar with the pain & illnesses associated with this new body. I had become a different person, but I knew, deep down inside, that I loved myself more than the stranger I had become. By the grace of God, consistency, and determination, I crawled out of depression and into a life filled with rejuvenation and purpose through healthy eating and daily exercise. Heal the mind and the body will follow! Tap into your emotional center and you'll discover the TRUE Beauty N YOU!
Certified 1st Degree Black Belt in Tae Kwon Do./ TaeBo® Kwon
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