The Blood Sugar Solution 10-Day Detox Diet Cookbook: More Than 150 Recipes to Help You Lose Weight and Stay Healthy for Life by Mark Hyman

Author:Mark Hyman
Language: eng
Format: mobi
Tags: Health & Fitness, Cooking, Weight Loss, Low Carbohydrate, Health & Healing, Diabetic & Sugar-Free, Diet & Nutrition
ISBN: 9780316338813
Publisher: Little, Brown
Published: 2015-03-10T07:00:00+00:00

CHIPOTLE SALMON WITH ARUGULA SALAD

The balsamic vinegar in this recipe lends a subtle sweetness and depth to the smoky-spicy chipotle. The combination of flavors will quickly captivate your taste buds and make this a family favorite.

Serves: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

1 large head cauliflower, cored and cut into 2-inch florets

2 tablespoons extra-virgin olive oil

sea salt and freshly ground black pepper

1 (7-ounce) can chipotle peppers in adobo sauce, peppers seeded and minced, 2 teaspoons sauce reserved

1 tablespoon balsamic vinegar

4 (4-to 6-ounce) boneless, skin-on wild salmon fillets

2 cups baby arugula

¼ cup chopped sun-dried tomatoes

¼ cup chopped Kalamata olives

2 tablespoons pine nuts

1 tablespoon cider vinegar

1½ teaspoons Dijon mustard

Preheat the oven to 450°F.

Place the cauliflower florets on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a pinch of black pepper. Toss to coat the cauliflower with the oil and seasonings. Roast the cauliflower, stirring once midway, until it is tender and golden, 25 to 30 minutes. Remove from the oven and reduce the temperature to 400°F.

In a small bowl, stir together the chipotle peppers, adobo sauce, and balsamic vinegar. Place the salmon fillets, skin-side down, in a baking dish. Use a spoon or a brush to coat the top of the salmon with the chipotle mixture. Bake until the salmon is cooked through, 12 to 16 minutes, depending on the thickness.

Meanwhile, in a large bowl, combine the roasted cauliflower, arugula, sun-dried tomatoes, olives, and pine nuts. In a small bowl, whisk together the remaining 1 tablespoon olive oil, the cider vinegar, mustard, and a pinch of salt. Drizzle the dressing over the salad, gently tossing to combine. Serve with the salmon.

Nutritional analysis per serving: Calories: 416, Fat: 25 g, Saturated Fat: 3 g, Cholesterol: 65 mg, Fiber: 8 g, Protein: 30 g, Carbohydrates: 22 g, Sodium: 519 mg

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