Garlic-Balsamic Pan Fried Salmon with Almonds, Squash and Chard

I am taking a little break from the usual food choices and doing a lot of veggies, fruit, and protein.  Basically sugar, salt, and grains are out.  Tonight I made one of my favorite combinations: salmon, butternut squash, yam, and chard topped with toasted almonds and raw garlic. 

Garlic-Balsamic Pan Fried Salmon with Almonds, Squash and Chard
serves 2

1 pound of salmon
bunch of chard or beet greens
a few handfuls of almonds
small butternut squash
1 yam
5 cloves of garlic
balsamic vinegar
olive oil
fresh basil

Begin by preheating an oven to 350 F Bake.  Cut butternut squash in half and scoop seeds out.  Cut Yam in half or quarters, so it will cook in about the same amount of time as the squash.  Oil a cookie sheet or pan with olive oil and place the squash and yams on it and in the preheated oven.  When they are almost done cooking you can begin to cook the salmon and chard. 

For the salmon, heat a cast iron pan on medium and add equal parts olive oil and balsamic vinegar, whisk together with a fork.  Use a garlic press to add 3 cloves of garlic to the cooking marinade.  Place the salmon red side down in the pan and cover.  Cook for a few minutes or until it turns from red to pink.  At this point you can add the almonds to the pan and cook them in the garlic marinade for about 3 minutes, then remove and set aside.  Flip salmon and cook covered until it is almost done and flip again or turn the heat off and allow the salmon to cook slowly to your liking.  Salmon is usually best a little red in the middle so that it is not overcooked and stiff. 

In the meantime you can cook the chard/beet greens.  I cut the stems in to 1/2 inch pieces and add them to the pan first (with some olive oil), as they take a little longer to cook than the leaves.  After a few minutes add the leaves and cover with a lid.  Chard is done when the stems and leaves are soft, but still vibrant green. 

Dice the basil for garnish.  Use a garlic press to mince garlic and garnish squash and salmon with it and the basil.  Serve with chard and yams. 

Ith gu leòir!

Spring Cleanse: Juicing Time Recipes

Roots & Fruits Juice

Get your spring cleansing on. Thanks to my friend Jeanne, I have unearthed my beloved Champion Juicer, and I am enjoying the yummy rewards. One week before my half marathon race I started coughing and was desperate to get better. Jeanne suggested that I make a green drink with garlic and drink it instead of eating a meal, to get well sooner. I did just that: for 3 days I replaced one meal with a large green drink (with garlic) and I was just fine by race time. My cough didn't turn into anything bigger either, as it often does. So here are a couple of recipes to inspire you to get all your vegetables this spring, without even making a salad! Although you will need a juicer, and it is well worth purchasing a good one. Checkout: http://www.championjuicer.com/models.html

Get Well Green Drink:
Wash all vegetables and fruits thoroughly, cut off yucky parts. If you are trying to get well or keep from getting sick, try replace a meal with this drink. It feels great!

3 carrots
1 beet
1 apple
3-4 kale leaves (large) or the equivalent in spinach or beet greens
2 stalks of celery
1 tomato (optional)
1-2 cloves of garlic
1-2 TBS fresh lemon juice (add before drinking)

Roots & Fruits Juice: a tasty treat kids will even enjoy. It has a sweet and satisfying flavor.
3 carrots
1 large beet
1-2 apples (depending on size)
1-2 tsp fresh ginger root (optional) add for a bit of spice, a pick-up, and for better digestion and/or nausea