I was born and raised on a dairy farm outside Canon City, Colorado. Because of my upbringing and knowledge of diet, farming and business, I advocate knowing, buying and consuming as close to the source as possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.

I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.

Sunday, January 15, 2012

Mediterranean Salmon



Ingredients

6 (6-ounce) salmon fillets
Salt and pepper to taste
parchment paper
1 small can of artichokes
1 leek
handful of capers
1 tablespoon of Dill
2 tablespoons extra virgin olive oil
1 lemon, thinly sliced

 

Method

Place a large baking sheet on bottom rack of oven. Preheat oven to 400°F.


Season salmon with salt and pepper. Cut two half inch slices into flesh of each piece of salmon


Place a salmon fillet in the center of each piece of parchment paper. Drizzle each fillet with the oil. Add chopped artichokes and leeks on top.  Sprinkle dill (fresh or dried on top) then squeeze lemon juice over salmon and place lemon slices on top. Add capers.  Gather sides of parchment up over salmon to form a pouch, leaving no openings. This does not need to be perfect! Cook for 20 minutes. Transfer to plates and carefully open packages to release steam before serving.

 

Read up on Marksdailyapple about farm vs wild salmon---

http://www.marksdailyapple.com/salmon-factory-farm-vs-wild/#axzz1jmRR07H9

Posted by at
Labels:

1 comment:

Subscribe to: Post Comments (Atom)