We've already discussed the importance of iodine to your overall health, and especially the health of your thyroid gland. Here's a quick, easy recipe to boost your iodine intake! As a bonus, it is rich in super healthy omega-3 fatty acids, a fantastic source of easily digestible protein, and fairly low in overall fat.
It takes about ten minutes from start to finish. Can't beat it on a weeknight! Serve just like this for breakfast. For a heartier lunch or dinner, heat up some leftover soup or serve with roasted squash, sweet potato, or even rice if you are into that sort of thing.
Please try to choose wild-caught sockeye or coho salmon from Alaska. These are the healthier choices in terms of omega-3s, and they're also caught using much more environmentally sound methods than many other fish. Farmed salmon is less healthy for you, and far less healthy for the oceans.
|This is how the fish looks before adding the sauce. Look how crispy!|
Two salmon steaks, about 6 - 8 oz. per person
Ghee, about 1 T in all, divided
Sea salt, to taste
Balsamic vinegar, about 2 T
Romaine or your other favorite lettuce, as much as you like
Grapefruit or orange, one whole
Whatever else you'd like to enjoy on the side
Heat a cast iron skillet to medium.
While your pan is heating up, clean your romaine, chop it, and put it on plates. Make grapefruit or orange supremes: Peel fruit with a knife. Holding over a bowl, carefully cut each segment out by cutting along the membrane on both sides. Arrange sections on lettuce. Squeeze the rest of the juice out of the membrane and drink it! Or save it. If you have enough, you can sub the juice instead of vinegar in the glaze below.
Take your salmon steaks out of the fridge. Pat dry with a paper towel. Sprinkle lightly with sea salt, both on the flesh side and the skin side. The salt on the flesh seasons the fish, and the salt on the skin allows it to stand just above the heat long enough to create a little pocket so the skin doesn't stick to the pan.
Melt about 2 teaspoons of the ghee in the pan, and swirl around to coat.
Lay the salmon steaks in the hot pan such that they don't touch.
Adjust heat if necessary - the fish should be sizzling but not going crazy.
Resist the urge to move the fish. Let it stay in one place. If you move it, it won't be crispy. Patience, Grasshopper!
Keep cooking just on the skin side until the fish has become opaque to about 2/3 or so of its thickness. This will take several minutes, but time will vary based on the size and density of the pieces, and the heat of your pan.
Flip, give it only a couple seconds on the flesh side, and plate next to or on top of salad and/or other sides.
Turn off heat, and immediately add balsamic vinegar (or reserved juice) to the hot pan. It will simmer and reduce. If it doesn't, your pan was not hot enough. Turn it back on. It's such a small quantity, this will take just a few seconds. When sizzling subsides and vinegar is reduced about half, swirl in that last teaspoon of ghee.
Pour the glaze over the fish and a little over the salad too. Enjoy!
|Drool-worthy! Even though the glaze is kind of hard to see on a black plate...|
Even though it isn't Wednesday, linking to Real Food Wednesdays, hosted by Kelly the Kitchen Kop!