My wife has been hinting at getting into the Whole30 movement, which I have to admit, might not be the worst idea. It would significantly cut into my quality lunch adventures and put a huge dent into man night Thursdays. But, eating better on a consistent basis is something that should be part of my life.
Many dudes, including myself, see lifestyle diets like the Whole30, Paleo, Whole Life Challenge, etc. as a culinary death sentence. How the hell are things going to taste good if I can’t use butter? Bread is a food group! I can’t drink three, 9-point beers each night!? OK, that last one does kinda hurt.
But overall, there is life beyond the bad-for-you.
I know from personal experience that changing your eating lifestyle isn’t easy but it is possible and the results are super. I did the 4-Hour Body / Slow Carb adventure pretty hardcore for about 10 months, but that’s for another post. It was successful, I learned a lot, had more energy and in general, felt better.
Putting my toe in the Whole30 water brought me to this dish, which I can’t front, was pretty fantastic. Salmon? Big fan. Avocado? God’s food. Grapefruit? Tis the season. All the other things I cook with added on top? Check. Absolutely nothing bad for you in this dish and I’ll tell you it was wildly tasty.
It’s not really a “salad” in the traditional sense but more of a plate of healthy that just happens to cause you to lick the plate when you’re done.
Let’s get cooking!
Prep: 1 hour Cook: 15 minutes Total: 1 hour 15 minutes
INGREDIENTS YOU’LL NEED:
2 salmon filets
1 cedar plank
1 tablespoon Olive oil
½ tablespoon balsamic glaze
Kosher salt and black pepper
Rye toast (optional)
- Fill up one-half of the sink about ¼ worth of water (enough to fully submerge the plank) and about ¼ cup of apple cider vinegar for added taste. Fill a cup and place on top of the plank to keep it from floating to the top. Soak for at least 1 hour (It will catch on fire if you don’t).
- In a baggie or Tupperware, coat the salmon filets with olive oil, balsamic glaze and honey. Rub in the mixture so all parts are covered. Add kosher salt and pepper.
- Place in the fridge while the plank is still soaking.
- Heat up the grill to about 375-400.
- Once the plank and salmon have had at least an hour, place the filets on the still damp plank and place in the middle of the grill.
- Cook for 15-20 minutes.
- Check it about half way through, to ensure the plank isn’t burning, though I don’t mind a little smokiness.
- I don’t typically use a thermometer but officially, inside temp of the fish should be 135 degrees.
- You’ll want to serve this immediately after taking off the grill, so have your salad ready.
- This is dumb easy.
- While everything is soaking or cooking, slice up all your remaining goodies and toast your nuts.
- For the watercress, prepare by removing the thick stalks, leaving most the leaves and some of the stems.
- Place in a bowl and wash with cold water.
- Remove and pat dry.
- Halve and pit your avocado. Slice and remove from its handy carrier (the skin). Really, however you want to put avocado on the plate is up to you (sliced, cubed, totally jacked up, etc.).
- Halve your grapefruit and use one of those neat spoons with the serrated edge to remove the fruit; because they are cool and fun to use.
- Add the amount you want to the plate, with the avocado.
- Get pumped for when the salmon is complete.
- Slice up the salmon filet and add pieces to the salad.
- Top with watercress and scallions.
- Sprinkle a little sea salt and fresh pepper over the dish.
- Squeeze half a lime.
- Eat that sh*t.
- I really like to eat this with rye toast. Just place a little bit of each ingredient on the toast and bite down. Skip the toast if you’re Paleo, Whole30 or just being silly and depriving yourself of amazing gluten.
- Toasted walnuts give this a nice crunch and add some needed texture but you know, you might be weird about putting nuts in your mouth.
Feeling better already.