That's a whole month now with no carbs or sugar. A whole month. And one that had Easter in it as well. It has been pretty tough watching the children stuffing their faces with chocolate, but I'm not going to give up now. I did have two helpings of coffee ice-cream on Easter Sunday, but I did it for Jesus.
When you are having meals like steak with béarnaise sauce and asparagus, or you can eat your way through a whole spiced roast chicken, there is nothing to complain about. I've eaten out a few times too, and everywhere I went had sweet potato fries on the menu, which meant I didn't sound like a paranoid L.A stereotype when ordering. It seems places are cottoning on and I don't have to go Hunting High and Low for healthy food when socialising. Yes, I saw A-ha this week.
This recipe is made up of simple ingredients and is quick to cook, but is so much more than the sum of its parts. For the salsa verde, there is a recipe here. (Leave out the rapeseed oil if you're doing the Whole 30). There are a few parts to cook, but prepare your pans and it will all come together beautifully. Make the salsa verde beforehand and you can keep it in the fridge for a few days. It's great on scrambled eggs.
Ingredients (for two) 2 salmon steaks, approx 150g each 2tbsp salsa verde 1/2 large bulb of fennel, sliced 1 courgette, diced into 1cm cubes 1 clove of garlic, crushed 1/2 hot red chilli, thinly sliced 1 spring onion, sliced Coconut oil for frying Salt to season
Method Before you start, sprinkle salt over the salmon and leave for 20 minutes so excess moisture is drawn out and the fish is a little firmer. This will also prevent protein leaking out when cooking. Heat a griddle pan until really hot and add a little coconut oil. Grill the fennel until soft and charred, season and set aside. Keep the pan on the heat. Sauté the courgette with the garlic in a little oil in another pan for two minutes, season well and set aside. I like this dish warm, so don't worry about keeping the veg hot. Rinse the salmon and pat dry then cook on the hot griddle for 2-3 minutes on each side, depending on how pink you like it. Divide the courgette between two plates and top with the fennel, salmon, spring onion and chilli. Spoon over the salsa verde and serve.