soy + salmon + avocado + grapefruit + arugula
Guys. Team. Friends. I have NOT been eating as well as I want to recently. Some changes at work have kind of shaken me up, so I've been on the go more than I thought I would be. Between commuting, working out, and trying to be social I've been eating out way more than I need to. Honestly, how can you resist the sweet sweet smell of Panda Express, or the Golden Arches?!
After a day of shopping on Sunday, I was seriously craving sushi. Did you know that 2 rolls is the equivalent to eating a LOAF of bread?! All those carbs?! With a Miami trip next week I'm trying to eat as little carbs as possible (I literally hear one of my trainers saying "CARBS ARE GOOD" as I write that) so I decided to make deconstructed salmon sushi. It was actually so so easy, so quick, and so healthy! Salmon is high in omega-3 fatty acids, vitamin B, and potassium. Avocados are packed with potassium, have so much fiber and have been linked to lower cholesterol levels. Grapefruit boosts your immune system and metabolism (citrus, duuuuh), and the scent alone is a major stress reliever.
Here's what you need for a serving of 4:
- 4 small avocados
- 1 large grapefruit
- 2 cups of arugula
- 4 fresh salmon filets
- salt + pepper
- finishing salt
- 4 tablespoons of soy sauce
Start by getting a pan (I always use cast iron) RIPPING hot. Like, to the point where you think "hmmm, maybe it shouldn't be this hot" and then a little hotter. While the pan is getting hot, season the salmon with salt and pepper on both sides, liberally. When the skillet is hot, add 2 tablespoons of oil and add the salmon skin side down. Immediately add two tablespoons of soy sauce and resist the urge to touch the fish with your spatula. The skin will stick at first, but release from the pan when it's ready, like searing a steak. After about 4 minutes, it should move easily from the pan, and sear it on the other side for about 6 minutes, lowering the heat to medium. Add the rest of the soy sauce. The salmon should have a nice crispy skin, and a beautiful sear. Once the salmon is cooked on both sides, remove it from the heat and cover it with foil. While I dice the avocado and grapefruit, I let the salmon rest.
Dicing an avocado is fairly simple. There are hundreds of how-to videos on the internet. The grapefruit, however, almost got me. They're SO HARD TO PEEL, LIKE WHY???? I'll admit, dicing a grapefruit wasn't the easiest. You have to peel it, then section it, and then cut those into smaller pieces. Once the avocados and grapefruit are about the same size, put them in a bowl with a drizzle of olive oil, season with salt and toss together! In a separate bowl, toss the arugula with some olive oil and some S&P.
On your plate, pile the avocado and grapefruit salad, top with the salmon, and top with the arugula. Finish with some finishing salt #saltbae style, and enjoy!