06.14.12 |
- 1 6 – 8 oz filet of pacific salmon
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp of garlic powder
- 1⁄2 cup romaine lettuce
- 3 – 4 cherry tomatoes
- 1⁄4 cup of cucumber
- 1/3 of a stock of celery
- 1⁄2 cup of fresh cauliflower
- 1⁄2 cup of fresh broccoli
- 2 tbsp of extra virgin olive oil
- 3 – 4 squirts of “I Can’t Believe It’s Not Butter”
- 1 tsp of balsamic vinegar
- Lightly add salt, pepper, and garlic powder to the dried pacific salmon filet.
- Place 1 tbsp of extra virgin olive oil in a skillet on medium high heat.
- When smoke starts to rise off the skillet add the pacific salmon to the skillet.
- Sauté the pacific salmon for 5 – 7 minutes on each side until the meat is no longer translucent and is lightly brown.
- Place the vegetables in a steamer and cook for 7 – 10 minutes until tender.
- Place the veggies on a plate and spray lightly (3 – 4 squirts) with “I Can’t Believe It’s Not Butter” and lightly salt.
- Create a salad with the lettuce, quartered slices of the cucumber, tomatoes sliced in half and chopped celery.
- Dress with 1 tbsp of extra virgin olive oil and 1 tsp of balsamic vinegar or a no fat/no calorie salad dressing.
- Place the pacific salmon filet on a plate with the veggies and serve.