I'm soy into you, I can barely breathe.

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.

ASSEMBLY TIME.  

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! 

snacking with spice

Hey y'all! Just a short and simple snack post this week, as I gear up for my big Sauté + Rosé Takes New York post!

Have you ever been hungry and not known what you want? You just stare at the fridge, knowing that you want something to munch on but haven't the slightest idea of what you're craving. I wanted something healthy, instead of going for the barbecue chips or Hot Cheetos. Maybe something sweet, maybe a little spicy and definitely crunchy. I'm working from home this week, and that ritual of me in front of the fridge and then pantry and back to the fridge happens all to often. I started looking around to see what I could snack on and found some cashews. PERFECT! They're heart healthy (heart disease runs in my family on both sides) and they've been shown to lower blood pressure! I started snacking away but they quickly lost their luster and I though, DUH, just add some spices! That's exactly what I did. 

Here's what you need: 

• 1 cup unsalted roasted cashews (or your favorite nut)
• 1 tablespoon coconut oil 
• 1 tablespoon cayenne pepper 
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic salt
• 1 tablespoon fresh orange zest

Start by heated the oil in a small sauté pan, and just when it's melted completely add the nuts! Toss until the nuts are coated with the oil and immediately add the cayenne pepper, onion powder, and garlic salt. Toss for about a minute, until the spices are fragrant and fill the kitchen. Remove from the heat and add to a serving bowl.

Zest the orange over the nuts and enjoy! I love them warm, but cooled they're perfect for travel. Every time I make these I plan on taking them to the office, but they never leave the kitchen!