Well I have to tell you… All this comfort food is really expanding the old waist line. We have been making comfort food now for about two months. (UGH) topped off with a full blown Thanksgiving dinner last weekend, and now the real Holiday is coming up. So last night I was really craving something on the healthy side. No carbs.
So last night was a simple Salmon dish with a crunchy salad; super easy and delicious. It took me about twenty minute’s total time; it was just what I was looking for. This is the first time I made this salad, and it was a real hit among the in-laws and myself. It offers great texture and flavors. It really was perfect for what I was looking for, light, healthy, and full of flavor. I think I felt ten pounds lighter this morning, thank God because the over-indulging will start sometime on Thursday. And cheers too that.
Asparagus- 1 bunch (pencil thin, sliced on a diagonal)
Celery- 1 bunch (peeled-like a carrot)Lemon- 1 (the juice)
Olive oil- 2 tbsp
Salt & pepper- to taste
Salmon- 4 six ounces
Pecans- 1/3 cup (chips, toasted)
Blackened seasoning- 2 tbsp
Method to the Madness
1) Peel the celery stalks like a carrot and submerge in cold water and refrigerate for 30 minutes. Slice the asparagus on a diagonal and set aside. Lightly toast the Pecan chips and let cool- careful they toast fast.
2) In a large sauté pan over medium high heat add enough oil to coat the bottom of the pan. Season the Salmon with the seasoning and cook for 3-4 minutes per side. Until cooked through.
3) While the Salmon is cooking. Strain the Celery; in a mixing bowl combine the Asparagus, Celery Pecans, Lemon juice, oil. Season with Salt & pepper and mix well. Plate the salad and top with the Salmon