Salmon with a low Carb Twist!

So, Thom & I are embarking on an "Atkins" style eating plan, where carbohydrates are restricted, (pretty severely for the 'induction' or beginning phase). I want to try to lower my blood sugar levels more through diet, and, quite honestly, I have gained a few pounds this summer, that I'm finding hard to lose. Thom has been working hard in the gym, and wanted to kick his shape up program into a higher gear, so we decided to try the program. So far we have learned a couple of lessons: #1, I CANNOT eat a salad for lunch and a salad for dinner, I don't care how much protein is in there! One salad a day. No problem, there are a ton of great choices for dinner. #2, I liked carbs A LOT! Both Thom & I were a little surprised at how we missed just reaching for a piece of bread, or crackers, or having a potato or pasta or rice with our meals!! That's been an eye-opener, but so far we are doing well, and making good use of the extra snacks that are part of this eating plan. So, one of the first meals we made was this salmon dish. The salsa topping was *really* good, but what makes the meal outstanding, is the side dish of Cauliflower, Broccoli simply steamed and served with some EVOO, and 1/4 cup sliced calamata olives and a bare shake of dried red peppers.

For 4 servings:

1 pound salmon fillet, cut into 4 portions
2 Tbsp. oil
1 Tbsp. butter
1/2 tsp. Salt & 1/2 tsp. Pepper

Pre-heat oven to 475.

Once the oven is at temp, place the butter and oil in a heavy oven proof skillet (large enough to hold the fish in one layer) or casserole, in the oven for 4 minutes.

Season the fish with the salt and pepper. Place skin-side UP in the skillet. Bake for 10 minutes, turning carefully once, halfway through the cooking time. Use two egg lifters, as you don't want to lose the nice brown crust that will have formed on the fish. Once cooked, remove from the oven, out of skillet onto platter, tent with foil.

Meanwhile, cut up 2 cups cauliflower and 2 cups of broccoli into flowerets, and cook in boiling water until tender crisp. Drain.

Add the cauliflower and broccoli to the skillet, drizzle the olive oil and add the olives. Return to the oven for 2-3 minutes or until warmed through.


To Serve: Divide the veggies onto the plates equally, place the fish on top, and dollop the puree on top of the fish. mmmmmmmmmmmmm.....

For the Topping:
1/4 cup salsa
1/4 cup Roasted red pepper

Pulse in a food processor until pureed.