We love to eat Wild Salmon twice a week because of its skin friendly nutrients. We also like meals that can be put together in a flash. What we have gotten into the habit of doing is preparing meal elements such as a tabbouleh quinoa salad ahead of time. This is why we were able to put this meal together in the time it took to cook the salmon. About five minutes!
- 2, 3 ounce wild salmon filets
- 1 bunch of parsley
- 1 bunch of mint
- 1 cup cherry tomatoes
- ½ cup of canned chick peas
- 1 cup of bulgar
- ½ cup of quinoa
- Olive oil
- Ponzu sauce
- Rice Wine vinegar
- One lemon
Wash chickpeas (we always wash our canned beans or vegetables until the water runs clear to remove any preservative liquid)
Chop mint and parsley. Cut cherry tomatoes in half.
Heat cast iron pan with 2 tablespoons of olive oil. Salt and pepper salmon on one side. Cook for two minutes on one side. Salt and pepper other side. Turn over and cook for another minute. Remove from heat. Add 3 tablespoons of soy sauce, 2 tablespoons of ponzu sauce and two tablespoons of rice wine vinegar. Cook until reduced slightly.
Plate vegetables. Place salmon filets on top of vegetables. Drizzle sauce over salmon and vegetables. Squeeze a bit of lemon over all.
Why it's a FaceFood
Bulgar is full of manganese (for your brain and assists in blood sugar regulation), magnesium (regulates blood sugar levels as well as important for producing proteins that is transformed into collagen, the underpinning of firm skin) and tryptophan (essential amino acid).
Salmon is full of protein, omega-3 fatty acids and vitamin D which are building blocks for healthy skin.
Tomatoes are full of lycopene which has been shown to improve the skin’s ability to protect against harmful UV rays, in addition to carotene, anthocyanin and antioxidants. Tomatoes are also full of vitamins A and C. Tomatoes are also alkaline which is recommended for healthy skin.
We hope you enjoy this one. We also hope it reminds you of how fast and easy eating healthy can be!