Happy New Year! Better late than never, right?
I hope everyone is having a wonderful 2015 so far. I am aware that I have not posted anything here in over a month, which to say isn’t the longest it has ever been. When big life changes take place, the blog takes the back burner. Immediately following the holidays, we moved (the third time for me in the past year), and are now finally getting settled in the new place. Throw wedding planning and working into the mix, and well, that leaves me little time. That being said, I’m so in love (with him, our new house, our lives – everything!). Pardon the cheesiness…I’m never one for it, but as a holistic health coach, It’s been both eye-opening and affirming that when all aspects of your life are balanced and abundant, your health follows. Bottom line: it’s never just about eating right and exercising.
You know what else I love? This salad.
I even proclaimed it the best salad I’ve ever prepared for myself. Bold statement for something so easy with a minimal amount of ingredients.
Salmon and Plantain Salad
- One 4-6 ounce filet of wild-caught salmon
- sea salt and black pepper to taste
- 1 ripe plantain, peeled and sliced (slices ~ 1/4 inch thick)
- 1-2 T olive or coconut oil
- 1/2 avocado
- 2 T chopped raw walnuts
- 2 cups leafy greens (I used arugula)
- Dressing: 1 T olive oil, juice from 1/4 lemon, sea salt and black pepper to taste
Pre-heat oven to 400 degrees. Place salmon in a baking dish, season with sea salt and black pepper, and cook 12-18 minutes (depending on size and desired degree of doneness).
Meanwhile, heat a large skillet over medium-high heat. Add oil to coat skillet. Add plantain slices and cook 1-2 minutes per side, until golden brown. Lay flat on a paper towel to allow them to cool.
Place leafy greens in a serving bowl. Add dressing and the remaining ingredients (avocado, walnuts). Top with plantains and salmon. Enjoy!
Plantains are going to become a staple in our house from now on. Another great recipe is Elisa’s Plantain Banana Pancakes (made them for breakfast on Saturday – oh, so good!). They are a great source of resistant starch and other minerals and vitamins.