Tuesday, June 11, 2013

Szechuan Peppercorn Salmon

The hubby and I are eating healthy. That means several things; 

Fish three times a week.
Participating in Meatless Monday.
Eating only local non-gmo produce.
No processed foods, instead more fruits and nuts. 
Whole grains only.
It is working really well for both of us. He is lucky to have a personal chef of course. I am so very blessed to have a Man that is always willing to help, even when weightloss and health are involved. Most of the time, the people in your life are the ones that sabotage you. My tip today: Help your significant other be the best person they can be. If it is exercising together, eating right together, skipping dessert together, or whatever it may be.

I am blessed to live very close to a fresh fish market. It is about 8 blocks away, the perfect walk. If I go there and back it is about 2 miles. They have fresh local caught fish as well as imported fresh fish. Always wild caught and never full of dies or chemicals. If you are in San Diego, I recommend stopping by The Fish Market
Today's recipe was so good. If you like heat, this is for you! We love heat. You can adjust the chili sauce up or down depending on your tolerance for heat. I served this over my zucchini confetti salad. It worked perfectly. The cool crisp veggies were a great contrast to the heat. 

Szechuan Peppercorn Salmon
adapted from Nicole's Nutrition

2 8 ounce filets of Salmon
Juice of 1 lemon 
1 tsp szechuan peppercorns, ground 
2 Tbsp. greek yogurt 
4 Tbsp. roasted red chili paste 
pinch of salt
Optinal chopped chives for garnish.

Preheat the oven to 425 F. 
Mix your marinade. I used my mini food processor to grind the peppercorns. 

Place your salmon in a baking dish and coat with marinade. 
Cook for about 15-20 minutes or until cooked medium-well.
Serve with your favorite veggies.

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