Lately I’ve been strugglin’ with getting into a serious routine. Which is a *Grade A Problem* because soon I’ll be back in medical school, doing rotations, and my life schedule is largely determined by -NOT- me. AKA…I show up no matter what day and what time if the doctors need me to help out. Don’t get me wrong! I’m super excited – I miss medicine. Which is good or else I totally picked the wrong profession.
BUT I feel like I need to train myself back into being super efficient. Which means waking up early to go to the gym before the day starts, Sunday food prep days, assembly line laundry sessions, you catch my drift? Any tricks of the trade would be greatly appreciated! Since I can’t live off of Easy Mac, I’ve got to gather an arsenal of quick, easy, healthy meals I can make after a 12 hour shift. And what’s quicker and easier and healthier than salmon and a bomb-diggity-not-boring salad? NOTHING!
Obviously I’ve been seriously loving my spiralizer – I can’t rave about it enough. I decided to use up some leftover veggies the other night and make an *Asian* inspired salad! Keep in mind this dressing doesn’t have to be exact – as long as you get some of the flavors in it’ll spice up the plain ol’ veggies into something delicious. AND you can make it ahead of time and let it rest in the fridge to soak up the flavors.
Salmon can be a scary protein – it’s pricy relative to other main dishes and it can be finicky when you try and cook it. I’ve been using a method I found on Food Network that hasn’t failed me yet. Usually I use salmon with the skin on, but this round I did it skinless and it turned out perfectly! FOOL PROOF I TELL YA.
- 1½ zucchini, spiralized
- 3 carrots, peeled and spiralized
- 1 cucumber, spiralized (I used a regular one, but seedless is best)
- 1 tbsp. chili garlic sauce (Or less, depending on spice tolerance)
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1 tbsp. sesame oil
- 2 tbsp. tahini sauce
- 1½ tbsp. low sodium soy sauce
- 1 tbsp. honey
- 2 tbsp. rice vinegar
- 2 salmon filets
- 1 tbsp. paprika
- 1 tsp. dry oregano
- ¼ - ½ tsp. cayenne pepper (depending on your spice tolerance)
- ¼ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 tbsp. canola oil
- Lemon wedges
- Spiralize your veggies and combine in a large bowl.
- Pat cucumber with paper towel to absorb excess moisture.
- Mix your dressing ingredients - except seasme oil - in a mason jar. Slowly whisk in sesame oil until emulsified.
- Slowly add dressing to veggies and mix frequently. I didn't end up using all the dressing - you'll have some for leftovers.
- Chill in fridge for 2-4 hours to let flavors combine.
- Combine spices in a small bowl. Rub spices on one side of the salmon (flesh side if you have the skin on)
- Heat large sauté pan over medium-high heat. Add 2 tbsp. canola oil.
- Turn stove heat off - add salmon to pan RUB SIDE DOWN - and then turn heat to medium-high again.
- Cook for 3 minutes and then flip. Cook for an additional 5 minutes - until skin is crispy and salmon is cooked through.
- Top salmon filets with lemon juice and serve over spiralized salad.
- NOTE: If using skinless salmon filets, reduce heat to medium and cover after flipping salmon to ensure it won't burn.