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Herbed Sockeye Salmon
Herbed Sockeye Salmon

It’s grilling season and that means it’s time for all home cooks to rejoice because prep–and best of all, clean up–just got a whole lot easier!

 

We’re in week 2 of the Summer Conscious Cleanse program page so we’ve found ourselves reiterating the importance of having easy, delicious, and healthy meals in our repertoire to help keep us on track.

Well friends, this is it!

A nice piece of Sockeye salmon, which happens to be in season right now, hot off the grill, paired with your favorite salad fresh from the farmer’s market.

Grilling is such a great way to cook once the weather warms up. No need to turn on the oven to further heat the house, shorter cooking times, plus you get to enjoy a few deep breaths outside while waiting for the salmon to cook.

Are you ready to fire up the grill? Enjoy this easy meal for a quick lunch or dinner, or better yet the next cookout. It’s sure to wow your guests!

Now it’s your turn! What is your favorite meal off the grill? Be sure to share your ideas with us below!

With summertime love,

 

Herbed Sockeye Salmon

Yield: 4 servings

Ingredients:

1 ½ pounds Sockeye salmon filet, skin on
½ tsp. freshly ground black pepper
1 tsp. sea salt
1 tsp. fresh sage, finely chopped
2 tsp. fresh rosemary, finely chopped
2 tsp. fresh thyme, finely chopped
2 tsp. garlic powder
1 tsp. smoked paprika
3 TB. olive oil

Serve with our Farmer’s Market Salad

Instructions:
Heat your grill to medium high (approximately 400 degrees). Portion the fish fillet into 4 equal pieces. Remove any pin bones that might be in the fish. The easiest way to do this is with a tweezer!

In a small bowl combine black pepper, sea salt, sage, rosemary, thyme, garlic powder, and smoked paprika. Sprinkle each salmon portion with the herb mixture. Gently rub into the salmon. Drizzle each salmon portion with the olive oil.

Place the salmon on the hot grill skin side down. It is very important that your grill is at 400 so the fish does not stick. Cook the fish until cooked through, approximately 8 minutes without touching or moving the fish. Remove the salmon from the grill and place on top of your favorite mixed green salad. Enjoy!

 

Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. 

To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website. 

 

 

 


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