“To eat everything not true way of gourmand!”
With winter holidays on the way, now’s a great time to let your body relax and recharge with simple meals and high-quality ingredients.
- 8 oz. uncooked brown rice pasta
- 4 tablespoons olive oil (divided)
- 2 skin-on wild Pacific salmon fillets, about 8 oz. each
- Flaky sea salt, such as Maldon
- Chopped dill or other fresh herb
Cook pasta as per package directions. Drain and divide into two bowls. Drizzle each bowl with a tablespoon of olive oil.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin side-down and sprinkle with sea salt. Cook until skin is rendered and crisp, about 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook a little longer until it lifts easily.
Flip salmon, sprinkle skin with salt, and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer.
Place a salmon fillet in each bowl on top of the pasta, skin-side up, and garnish with fresh herbs. Instead of the traditional white wine, serve with a splash of blueberry or cranberry juice in a goblet, topped off with sparkling mineral water.
Makes 2 servings. Per serving: 1,028 calories, 50 g. fat, 86 g. carbohydrates, 4 g. fiber, 58 g. protein, iron 15%