Steamed Salmon Salad with Grapefruit-Ginger Dressing

This salad not only combines three of my favorite things (avocado, grapefruit and ginger), it also includes one of my didn't-used-to-be-and-still-isn't-quite-a-favorite-but-I-know-it's-AMAZINGLY-healthy things...salmon.

If you're trying to lose weight you will be thrilled to know that salmon speeds up your metabolism. (Quicker weight loss and longer sustainability!) Also, the Omega-3 fatty acids contained in salmon help your brain work better, improve your memory and contribute to shiny hair, bright eyes and healthy skin.

As for avocados, those who follow my blog know that they are GOOD FAT which we all need. Good fats are mono-unsaturated fat (olive oil, canola oil, seeds, nuts and avocado) and poly-unsaturated fat (fish, walnuts, seeds flax-seed/oil.) So salmon is also good fat:)

To top it off, literally and figuratively, ginger is not only delicious, it's also good for your digestive system.Win, win, win!

Ingredients: (Makes 4 servings)
1 lb salmon fillet, cut in half to fit in a steamer basket)
1 tsp ground cumin, Juice from 2 limes (about 1/4 cup
8 cups mixed greens
1 Avocado, sliced
1 pink grapefruit, segments separated
1/2 cup bean sprouts - I didn't have these :(

Grapefruit-Ginger Dressing:
5 tablespoons grapefruit juice
2 tbs olive oil
1/4 cup white-wine vinegar
1 tbs chopped fresh ginger

Directions:
Season fish with salt, pepper, cumin and lime juice and steam in a bamboo steamer or a pot w/ steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool.

Mix dressing ingredients in a small bowl. Toss greens with 1/2 dressing. Arrange salmon, avocado slices and grapefruit sections on top of each salad and drizzle lightly with remaining dressing. Top with bean sprouts.

Beach Babe inspired Grilled Salmon and Pineapple

I am not the girl who can easily lose a few pounds in a week. At least I didn’t think I was. When I began my weight loss “journey” a year and a half ago it took me two full months to lose 10 lbs. (That is an average of a pound a week for those who are counting.) It was extremely frustrating. I was eating right and working out every day so I couldn’t understand what the problem was. Then my boyfriend brought it to my attention that it had taken two full years to gain the weight and it was unrealistic to think I could lose it in a couple weeks. He was right – this was two years of grilled cheese sandwiches, French fries and corn dogs I was ridding myself of. The “detox” was definitely going to take more than a couple weeks.

I am now going on 18 months of living the Tone It Up lifestyle (eating clean, exercising regularly and staying hydrated.) I have lost an additional five pounds and have kept those fifteen pounds off for a year. . . more or less. A week ago I was coming off of two weddings and a 30^th birthday party. (In other words a carb and booze bender.) But I had an advantage that I didn’t have a year and half ago. Under that gluttonous outer layer was a fit and healthy individual who had just slightly strayed the course. I started the Tone It Up Beach Babe five day slim down last Monday and lost five pounds in TWO DAYS. I never imagined it could happen that quickly because it certainly didn’t the first time.

If I’ve said it once, I’ve said it a million times. . . Tone It Up is a life changer. (And it helps that the Beach Babe slim down recipes are delicious!) Here is one more Beach Babe inspired recipe before I go back to the “regular” Tone It Up lifestyle.

Ingredients:

2 tbs orange juice

1 tsp olive oil

1 pinch paprika

1 tbsp pineapple juice

2 salmon filets, skin on

1 ½ inch thick pineapple ring

Directions:

In a small bowl, combine orange juice, olive oil, paprika and pineapple juice. Place in a plastic bag with salmon, let sit for 30 mins at room temperature

Heat grill to medium high. Place salmon skin side down on a piece of foil and grill for 10 minutes for each inch of thickness. Slide a flat spatula between skin and salmon to separate.

Grill pineapple rings until you get sear marks on each side. Let cool and dice, then top salmon filets.

Crisp Salmon with Red Cabbage

There are two things I try to incorporate into my diet every day: kale and salmon. If you follow my blog you know that I don't particularly care for either. At least I didn't USED to. I've come up with enough creative ways to prepare them that I'm actually beginning to enjoy them (gasp!)

Salmon has presented more of a challenge since I can't hide it in a smoothie or green juice the way I do with kale. But the health benefits are undeniable (click here) so it's worth the effort!

I love this recipe because the salmon is quick and easy and the cabbage doesn't take long either. The whole meal, with the quinoa, probably took me 20 mins. (The kale salad is store bought from Trader Joes.)

Ingredients:
1 tsp olive oil
1/3 cup finely chopped onion
1/2 lbs red cabbage (about 1/2 small head) thinly sliced (about 4 cups)
3/4 coarse salt
3 tbsp balsamic vinegar
4 salon fillets with skin
2 tsp dijon mustard
freshly ground black pepper

Directions:
Heat oil over medium. Add onion and cook for 4 mins. Add cabbage, 1/2 tsp salt, vinegar and 1/2 cup water to pan; raise heat to medium-high. Cook stirring until cabbage begins to wilt and liquid has evaporated (about 8 mins.) Transfer cabbage to a bowl; cover with foil to keep warm
Lightly coat a large nonstick skillet w/ cooking spray; place over medium heat. Season skinless sides of fillets with peppers and remaining 1/2 tsp salt. Pleace fillets skin-sides down in skillet. Cook., without turning, until skin is very crisp and golen brown (5 to 6 mins.) Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate and loosley cover with foil
Wipe skillet clean with a paper towl; place over medium-high heat. Add mustard and 1/2 cup water to skillet. When the water begins to bubble whisk until smooth. Cook mixture until thickened (about 2 minutes.)
Divide cabbage among four plates and top with fillets. Drizzle mustard sauce over fillets and season with pepper.

Honey Mustard Salmon with Asparagus

As my mom will tell you she HATES salmon. (And yes she knows that hate is a strong word - in fact I think she's the one who taught me this!) As a result I didn't eat salmon growing up and never developed a taste for it. But I have come to realize that the health benefits are far too great to ignore and have found certain preparations that make it taste less . . . . "salmony." This one was inspired by my friend Jessica who claims that even her mom (who also hates salmon . . . perhaps it's a generational thing?) loves it!

If you're trying to lose weight the health benefit you will be most interested in is that salmon speeds up your metabolism. We all know what this means . . . quicker weight loss and longer sustainability! However it also facilitates your sugar absorption rate and can lower your blood sugar level. Which in turn lowers your risk of developing diabetes.

The Omega-3 fatty acids contained in salmon help your brain work better and improve your memory so salmon makes a great breakfast or early morning snack at work (avocado and smoked salmon on a piece of whole wheat toast is a great way to do this). Omega-3 fatty acids also contribute to shiny hair, bright eyes and healthy skin.

Lastly, 4 oz of salmon provides your daily allowance of Vitamin D, half your daily allowance of B-12 and 30 grams of protein (more than half the FDA's recommended daily amount.) What's not to like?

Ingredients:
4 salmon fillets (6 oz each)
2 tbsp dijon mustard
1 tbsp low-sodium soy sauce, unsalted butter, brown sugar and honey
1 lb asparagus, trimmed
2 tbsp olive oil, divided
1/4 cup freshly grated parmesan
salt and pepper to taste

Directions:
Preheat the oven to 400 degrees. Combine butter and brown sugar in a bowl; microwave until they have melted together (about 30 seconds.) Stir in mustard, soy sauce and honey
Toss asparagus with 1 tbsp of the oil, the parmesan, and salt and pepper. Place the stalks in a baking dish and roast until they're al dente (about 10-12 minutes).
Meanwhile, heat remaining oil in an ovenproof skillet over high heat. Season salmon fillets with salt and pepper, then add to the pan, flesh side down.
Cook until browned on one side, 3 to 4 minutes. Flip the fillets, brush on half the honey mustard, and place the pan in the oven.
Bake until fish is firm and flakes easily (but before white solids begin to form on the surface - about 5 minutes.)
Remove fillets from the oven and brush with more honey mustard. Serve with asparagus.