Good morning, fellow Eat Yourself Skinny readers! I feel so honored to
be guest posting on the blog of such an amazingly talented, lovely girl
as Kelly! I'm Rachel from The Pescetarian and the Pig, a food blog and
cooking show where I, along with my adorable pet pig, Cupcake, share
original recipes to please your palate. I initially started reading
Kelly's blog almost two years ago. It immediately caught my eye because
of the title: Eat Yourself Skinny (Hello! Who doesn't want to do that?).
I loved the photography, which is mouth-wateringly gorgeous, and
honestly I signed up for e-mails just so I could look at her food photos
and drool. Haha.
What you'll find on my own blog is a plethora of different types of
food. On a daily basis, I eat very very clean. But when I want dessert, I
don't cut corners... I go all out decadent. I like to feel like I've
been karate chopped in the face with flavor. When I want chocolate, I
can't stop thinking about it until I've eaten enough chocolate that I'm
sweating it out my pores on the stairmaster the next day.
However, I'd prefer to get my incessant craving for chocolate under
control in a much healthier way. One in which I won't need to do the
extra hour on the elliptical to get my sugar levels back to normal. I
prefer to add my chocolate to my list of recipes that are "Super Clean and Healthy".
Enter my Chocolate Chipotle Seared Salmon Salad. This salad is totally
clean, totally healthy, high protein, low carbohydrate, and refreshing
beyond belief. Using a thick cut of Scottish Salmon (which I highly
recommend, if it is available to you. It is so much creamier and tastier
than its salmon counterparts), and covering it in my "Chocolate Chipotle Salmon Rub" before pan-searing it creates this warm, spicy, semi smokey filet that
is just to die for. Then, I paired it with my favorite crispy raw
veggies: Jicama, cucumbers, bell peppers, tomatoes, onions, and
super-crispy romaine lettuce hearts. Top it all off with my equally
clean and refreshing "Cilantro Lime Vinaigrette" which adds a tangy zip to the salad and compliments the chocolate
salmon perfectly. I am quite honestly obsessed with this salad and I've
been eating it 2-3 times a week.
Chocolate Chipotle Seared Salmon Salad
Per 1 Serving
6 oz. Scottish Salmon
1/2 Heart of Romaine cut horizontally
1/2 Cup Jicama, Sliced into sticks
1/2 Cup Tri-color Mini Bell Peppers, sliced
1/4 Cup Diced Tomato
2 Tbsp. Chopped Cilantro
1 Tbsp. Diced Pickled Jalapeño
2 Tbsp. Red Onion, diced
1/2 Cup Cucumber, sliced and quartered
Rub Salmon with Chocolate Chipotle Salmon Rub. Place in a pan brushed with olive oil over medium-high heat for 3-5 minutes each side until barely cooked through (or to your liking, I like my salmon very rare).
On a dish or in a bowl, arrange vegetables with lettuce as your base.
To serve, place salmon filet on top of veggies and top with about 2 Tbsp. of Cilantro Lime Vinaigrette. Feel free to garnish with a sprig of fresh cilantro and a wedge of lime.
Serve while salmon is still hot and enjoy!
Per 1 Serving
6 oz. Scottish Salmon
1/2 Heart of Romaine cut horizontally
1/2 Cup Jicama, Sliced into sticks
1/2 Cup Tri-color Mini Bell Peppers, sliced
1/4 Cup Diced Tomato
2 Tbsp. Chopped Cilantro
1 Tbsp. Diced Pickled Jalapeño
2 Tbsp. Red Onion, diced
1/2 Cup Cucumber, sliced and quartered
Rub Salmon with Chocolate Chipotle Salmon Rub. Place in a pan brushed with olive oil over medium-high heat for 3-5 minutes each side until barely cooked through (or to your liking, I like my salmon very rare).
On a dish or in a bowl, arrange vegetables with lettuce as your base.
To serve, place salmon filet on top of veggies and top with about 2 Tbsp. of Cilantro Lime Vinaigrette. Feel free to garnish with a sprig of fresh cilantro and a wedge of lime.
Serve while salmon is still hot and enjoy!
Thank you so much Rachel for sharing such a delicious recipe! My mouth is literally watering!! Feel free to head on over to her blog and check out which delicious recipe I'm sharing...gotta love a good foodie swap!
