Nom Nom Paleo

Spinach, Squash & Salmon for Breakfast

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'Member how I posted about making salmon in my SousVide Supreme for lunch last week? How I just stuck the pre-sealed bag of fish right into the hot water without any prep? I wanted to replicate it tonight to see if last week’s lunch results weren’t a fluke. 

While I slept the day away, my loyal minion filled and preheated my SousVide Supreme to 125 F. When I finally dragged my ass out of bed in the early evening, I trudged over to my freezer, grabbed the big bag of Costco salmon,

 


took out two vacuum-sealed filets, and dumped them in the water bath. I set the timer for 25 minutes, and turned to work on my nuke ‘n bake roasted acorn squash. 

When the time beeped, I fished the filets out of the bath, took them out of the plastic and patted ‘em dry with paper towels. I sprinkled both sides with salt and pepper. 

I heated my cast iron skillet on high and put in ~ 2 tablespoons of coconut oil.  Once the oil was smoking hot, I seared off both sides of the salmon filets (~1 minute on each side). 

After removing the fish, I turned the heat down to medium (because the pan is SMOKING!), and I threw in a ½ lb of pre-washed organic baby spinach. I seasoned the greens with salt and pepper and stirred until the leaves had wilted. 

I’ve discovered that sautéing veggies in the cast iron skillet right after I sear off some meat or fish is great; there’s lots of seasoned fat in the pan that infuses the greens with yumminess. (Plus, I’m too lazy to wash the skillet.)

Last step: I plated the salmon, sautéed spinach, and acorn squash and squeezed some lemon on the fish. 

How was it? Pretty good considering it only took 30 minutes and I only had one skillet to wash by hand — everything else went straight in the dishwasher. Cooking’s fun, but cleaning’s a pain in the ass. There’s a reason why people dream about becoming chefs and not dishwashers.


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  1. nomnompaleo posted this