Friends, we eat fish at least once a week. It’s high protein, usually low calorie if prepared that way, and any fat contained is good fat, the kind that fights bad. Most people who suffer from being overweight consume high carbs. This is not what nature intended for human beings. The trend to eat like cave people was introduced by nutritional evolutionary researchers. Cave people ate eggs, fish, fruit, and vegetables. Sometimes they ate meat, but less frequent. Grains had not been invented yet!
FYI, if you would like a free copy (PDF format) of GOLD STANDARD OF THIN, please contact me at the email addy I check most frequently, firstname.lastname@example.org and in the subject line write “free copy of GS of Thin”. I will send you back an email with the attached book.
Salmon goes well with succotash.
Makes 6 servings.
Prep Time: 20 minutes
Cook Time: 30 minutes
1 cup frozen shelled edamame
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon seasoning (your choice)
4 ears fresh corn
1 small red bell pepper, quartered and cored
2 green onions, thinly sliced
4 teaspoons McCormicks or other seasoning for grilling
4 teaspoons firmly packed light brown sugar
1 1/2 pounds salmon fillets
1. For the Succotash, bring 1 quart water to boil in medium saucepan on high heat. Add edamame; cook 6 to 8 minutes or until edamame are bright green and tender. Drain and rinse under cold water. Mix lemon juice, oil, vinegar, honey, ancho chile pepper, sea salt and crushed red pepper in small bowl until well blended. Remove husks and silk strands from corn. Brush some of the vinaigrette over corn and bell pepper.
2. Grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper 2 to 4 minutes or until tender, turning occasionally. Cut corn kernels off cobs. Cut bell pepper into 1/2-inch pieces. Place edamame, grilled vegetables and green onions in large bowl. Add remaining vinaigrette; toss well to coat.
3. For the Salmon, mix Seasoning and sugar in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture. Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve salmon with Succotash.