April 1, 2014

Elimination Creativity

Some of the meals I've made for the Elimination Diet have actually been so delicious (and easy!) that I will keep them in our meal rotation, even after I'm off this blasted diet. This salmon dinner is definitely one of them. I will admit that our grocery budget has gone up since I started this diet, because unfortunately cleaner, healthier, and fresher foods cost more. We are still cautious about how much we spend, but it's unavoidable in some ways. 

This diet has also forced me to be much more creative in the kitchen, which is fun. Now that I have a good grasp of what I can/can't eat, I am able to improvise some meals, either by altering recipes or gathering what I can find in the pantry. This recipe is a collection of a few different ones I've made in the past. It's fast and easy because the salmon cooks very quickly, and you can throw together the avocado and cucumber salad while it's roasting.

Skillet Salmon with Avocado Cucumber Salad
2-4 salmon fillets, skin removed
2 TBS olive oil 
2 ripe avocados, pitted and diced
1 large cucumber, de-seeded and diced

Pre-heat the oven to 450

Lay the salmon on a flat surface and generously salt/pepper each side of the fillets. Put the olive oil in an oven-proof skillet (if the handle is not oven-proof, you can wrap it in foil), and bring it up to high heat. When the oil is almost smoking, place the salmon fillets in and let them sear for about 3-4 minutes so they form a nice crust. 

After, flip the fillets over carefully, and place the skillet into the pre-heated oven, until the fish cooks through, about 7-8 minutes (depending on the thickness). While it's cooking, combine the diced avocado and cucumber in a bowl, and season with salt, pepper and lemon juice to taste. 

When the fish is done, squeeze more lemon over the top and serve immediately.