Thursday, August 2, 2012

Recipe for Dinner: Salmon and Slaw

Tonight I was home late because I'd gone grocery shopping after work. My lunch and p.m. snack were but a faint memory. I was tired, foot sore, and cranky.

And hungry.

But I did not want to make dinner.

People tell me that part of the problem with sticking to a Paleo-esque diet is all the prepping and cooking, and planning, and shopping...

Honey, I did South Beach when it first came out, and followed the memu in the first edition of the book for the first month before I felt confident enough to mix it up on my own. And I was cooking for 2 other people in the house who were also doing the diet - so I know from prep time. And cooking, and shopping, etc. ad Nauseum.

But it seriously, doesn't have to be a big-assed deal. Take tonight, for instance, I didn't want to cook, so I made the quickest thing I could thing of.

I made Salmon Filets and Broccoli Slaw.

Isn't this a beautiful dinner?

It really does taste as good as it looks, too. I know, because DaHubster is behind me making yummy sounds as I type this.

The salmon filets were cooked my favorite way - half pan seared, half poached. That sounds complicated, but all you do is get a skillet really hot, with a tiny bit of oil. Then put the filets in the pan flesh side down, cooking for two minutes. Flip the filets over, pour in chicken stock halfway up the side of the filet, cover, turn the heat as low as it will go, and let it finish cooking about 4-5 minutes. I threw some green onions in there before covering, too.

Easy, right? And it took all of 10 minutes.

The slaw took maybe 10 minutes as well, and here it is:
  • Buy per-shredded Broccoli slaw from the store, and if you are so inclined (as I was), an additional bag of shredded carrots. I only used a handful of the carrots, btw.
  • Slice up 1 or 2 green onions
  • Mix in a bowl.

Dressing for slaw:
  • 2 parts Red Wine Vinegar (or lemon juice if you don't use vinegars)
  • 1.5 parts good olive oil
  • about 1 teaspoon brown mustard (for emulsification)
  • about 1/4 teaspoon honey (to cut the acidity)
  • Spices to your liking. I used salt, pepper, red pepper flakes, and oregano
Put into a jar with a lid and shake. Then lightly coat your slaw.


Now, as far as vinegar not being Paleo, well...that's your determination to make. I use it, and I don't think there's too much a problem with it. It's technically not "of the time frame" but I haven't heard any overtly negative reactions bodily too it, so I'm not really worried about it.But if you do not want to use vinegar, lemon juice is a very good substitute.

So really, it was 15 to 20 minutes of prepping and cook time. And I have to tell you, I am not feeling so cranky anymore, now that I've eaten that.


1 comment:

  1. Just a quickie note to say that DaMan and I took leftovers for lunch, and they were still as awesome the next day as they were for the first meal. :)