FT. Salmon and Roast Veg Salad recipe
I probably shouldn’t single out the potato as to be perfectly honest during my war with ED I’ve fought everything from skirmishes to major standoffs with all the carbs (from Captain Bread, Corporal Pasta, Privates Rice and Corn, and of course, General Potato himself).
I can proudly say that although I am definitely not 100% over my fear of carbs, I am making progress and have successfully established truces with all of the above (okay, enough with the military metaphors!). I’m not saying I’m demolishing carb-heavy plates every night, but I am re-learning how to enjoy delicious pastas, curries, breads, etc.
For whatever reason, the carb that’s been the hardest to reintroduce has been the humble potato. Why you may ask? I have no flipping clue, it just has. If anything, it should have been one of the first I felt more comfortable with as it’s a vegetable and full of great nutrients. However I’ve learned the ED tends to disregard reason and logic, so I’ll continue to chip away (pun intended) at this one for as long as it takes.
In the meantime, I strongly believe in basking in victories (large or small) and this is a bit of a “Go me!” post. After two (long) years, I’ve finally thrown out my rule of two carb-free nights a week! I’m down to just one (which I will soon get rid of as well!). The carb-free dinner rule was one the ED firmly established at the beginning of my journey so to overcome it makes me really proud, and ready to face the future!
And because I’m in such a celebratory mood – and can’t quite get last night’s delicious dinner out of my head (if only I had stopped to take a photo) – I thought I’d share the recipe from last night’s dinner: salmon with roast veg salad, one of our all-time favourites.
Salmon with roast veg salad
½ Red Onion
1 Sweet Potato
2-3 Tomatoes chopped
3 handfuls of mixed lettuce
2 cloves of garlic (peeled)
Feta (as much as you desire)
Fresh or dried Italian Herbs
Extra Virgin Olive Oil
2 salmon fillets
Salt and pepper
Step 1: Preheat the oven to 220 degrees Celsius (conventional). Chop up capsicum, red onion, sweet potato to your liking and place on lined baking tray along with the garlic. Coat with oil and Italian herbs and place in the oven for around 45-60 mins, turning once half way through. At the half way point add tomatoes and more oil if required.
Step 2: Combine balsamic glaze and wholegrain mustard together, set aside. (Balsamic glaze is a mixture of fresh apple juice and balsamic vinegar, heated over stove top and simmered until sticky.)
Step 3: Squeeze the juice of ¾ lemon over the salmon and sprinkle skin side with salt. Heat coconut oil over a medium-high heat in a non-stick frying pan. Once heated add in salmon. Cook salmon for 4 minutes on each side, or to your liking (Matt and I like pink in the middle and crispy on the outside).
Step 4: When salmon is ready place on 2 plates along with a wedge of lemon each. Combine roast veggies, lettuce and balsamic glaze in a bowl and serve two portions, crumbling the feta over just before serving.