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Extremely simple salmon

Extremely simple salmon

Let's say it's Wednesday. It's been a long and busy week already. Still, you know that putting the effort into making a healthy meal is worth it (good for you).

Wild caught, smaller-species fish is some of the best food you can find. It's full of high-quality proteins, very good fats, and is easy to digest. Salmon fits the bill nicely.

The things you'll need for this meal are as follows. Keep in mind, I'm a busy guy who doesn't mind cooking, but at the same time I don't want to be in the kitchen for an hour. All of this stuff can be found at Whole Foods. Yes, it costs a little more, but aren't you worth it?

  • 1 pound of wild-caught (not farmed!!) Pacific salmon filet
  • Mango salsa (made fresh daily at Whole Foods)
  • Wild rice
  • Any kind of organic lettuce (don't buy the bagged stuff, get a head of lettuce)
  • An organic apple or some organic strawberries
  • A pound of some other green veggie, preferably organic
  • Extra-virgin olive oil
  • Balsamic vinegar
  • A grilling plank (ask the fish guy where these are)

Pre-heat a grill to medium. Get the wild rice going first since it usually takes the longest. Follow the directions on the package. Many times I'll get a rice dish from the prepared food counter. More expensive, yes, but it's done.

Cut the filet in half, put some olive oil on the skin, and stick it on the grilling plank. Spread the mango salsa on top of the fish. Stick it on the grill for 12-15 minutes. An oven works, too. Try 400 for 10-12 minutes.

Wash the lettuce, slice the apple or strawberries, throw in salad bowls. Add a little olive oil and balsamic vinegar for dressing.

Wash and steam your veggies. Or cook them in the microwave.

Check the fish for doneness. See if it's flaky when you pull the meat back. If the fat (very healthy fish fat) seems to be cooking out, it's done.

Put salmon, rice, and veggies on a plate. You're good to go. Serves 2 + a couple of toddlers. If you have more people to feed, get more fish. I usually get a pound & half and eat 8 ounces for lunch the next day. The whole thing should be ready from start to finish (depending on the rice) in half an hour.

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