Before we had children, I participated in the South Beach diet with Ben. The premise is removing grains, some fruit carbs, white potatoes & sugars. You take everything out the first two weeks, then add in some other items the third week. I’m not really one for going on diets, but I was game for this one for Ben’s sake (not his Lemonade Cleanse though). The first day was fine. I had eggs, some veggies, and probably chicken for dinner. The next day took a turn for the worse. This is where that little old friend called “drama” sneaks its way into my head and clouds any clarity or logic.
I called up Ben sobbing the second morning saying something along the lines, “I can’t do it. If I eat eggs I’m going to puke. Seriously, I can’t do this anymore–what can I eat? I can’t…” Drama is my middle name and I will never live this down, as Ben has already said today that he is expecting a call tomorrow with “nutty wife syndrome.”
Today hasn’t been too bad of day one Paleo. The hardest is when there are multiple child meltdowns, the comfort of an Americano with cream or a latte is not an option, while I keep pressing on towards the goal. Reminds me of the Apostle Paul, “I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.” Granted, Paul was talking about something a bit different from restraining oneself from sugars, grains & dairy; but, I think it’s the connection of seeing the end goal (whatever it might be). Right now I’m choosing to embrace this challenge (hopefully without so much drama like before) and I think tonight’s dinner proved a gold.
Pistachio Crusted Salmon with sautéed Shallot & Fennel (printable recipe)
2 lbs Coho Salmon
2 cups shelled pistachios
sea salt & ground pepper
4 Tb olive oil
2 shallots, thinly sliced
1 fennel bulb, thinly sliced
Directions: Preheat oven to 375. Line baking sheet with parchment paper. Ground pistachios in food processor until nicely ground. Put your salmon skin side down. Sprinkle with salt & pepper. Put a thin layer of mustard all over the salmon. Cover with ground pistachios. Bake for 15 minutes. Allow to rest for 5 minutes.
Just before the salmon is done, add olive oil to saute pan and turn to medium heat. Saute shallots, stirring constantly, for 1 minute. Add the fennel and keep mixing it up a bit. It’s okay to have some of it brown & get a bit crispy on some of the pieces.
Put some of the shallot/fennel atop a good portion of pistachio salmon.